Anjeer Ki Chutney

Ingredients 

• 500 grams figs
• 15-20 almonds
• 3 tablespoons oil
• 4-5 garlic cloves, chopped
• 2 medium onion, chopped
• 2 tablespoons malt vinegar
• 1 teaspoon red chilli powder
• Salt to taste
• 4 tablespoons sugar
• 3 green chillies, finely chopped
• 1 teaspoon green cardamom powder
• 2 tablespoons white vinegar
• 1 tablespoon melon seeds (magaz)

Method

1. Blanch anjeer and almonds. Peel almonds and slice. Heat two tablespoons of oil in a kadai, add garlic and sauté briefly. Add onions and sauté. Add malt vinegar, red chilli powder, salt and three tablespoons of sugar.
2. Add a quarter cup of water and mix well. Remove from heat and let cool. Grind together anjeer, green chillies, half of the almonds, green cardamom powder and the cooked ingredients.
3. Add one tablespoon of white vinegar and water to dilute the paste. Heat remaining oil in a kadai but take care not to heat it too much. Add melon seeds and remaining sliced almonds. Add the ground chutney and mix well. Adjust seasoning. Add remaining sugar for glaze and white vinegar for sourness. Serve when cool.

Nutrition Info