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Spiced Prunes Chutney
Main Ingredients | California Prunes, Tamarind (imli) |
Cuisine | Fusion |
Course | Pickles, Jams and Chutneys |
Prep Time | 31-40 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 1/2 cups prunes
- 1/4 cup tamarind (imli)
- 1 cup jaggery chopped
- 1 teaspoon red chilli powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon fennel (saunf) powder
- 1/2 teaspoon dried ginger powder (sonth)
- Salt to taste
- 1/4 teaspoon black salt
- Fresh coriander sprig to garnish
- Fresh red chilli to garnish
Method
- Roughly chop the prunes.
- Take tamarind in a bowl, add 1 cup hot water and set aside for 20 minutes.
- Heat a non-stick pan, add prunes and jaggery. Drain the soaked tamarind and add into the pan.
- Add red chilli powder, roasted cumin powder, fennel powder, dried ginger powder, salt, black salt, and 1½ cups water and cook till the jaggery melts and the prunes soften.
- Mash the mixture with the back of the spoon till it comes together.
- Take the pan off the heat and allow the chutney to cool.
- Transfer the chutney into a serving bowl, garnish with coriander sprig and red chilli and serve with lavash.
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