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Sweet Chilli Chutney
Main Ingredients | Kashmiri red chillies, Sugar |
Cuisine | Indian |
Course | Pickles, Jams and Chutneys |
Prep Time | 31-40 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 25-30 kashmiri red chillies broken
- 1/2 cup sugar
- 1 cup vinegar
- 1 tablespoon oil
- 1/2 inch piece ginger chopped
- 15-20 garlic cloves, chopped
- Salt to taste
- 1/2 teaspoon black salt (kala namak)
- 1 teaspoon roasted cumin powder
Method
- Slit and remove most of the seeds and the white pith from the chillies. Add vinegar and soak for about half an hour. Grind to a fine paste.
- Take sugar and half a cup of water in a pan and cook till sugar dissolves. Add chilli paste to the sugar syrup and mix. Let it cook on medium heat.
- Heat oil in another pan. Add ginger and garlic and sauté. Add salt and black salt to the red chilli mixture and mix well. Add the sautéed ginger-garlic and mix.
- Add crushed roasted cumin seeds and a little water. Mix and cook for around five more minutes.
- Cool and store in sterilized bottles.
Nutrition Info
Calories | 670 |
Carbohydrates | 126.7 |
Protein | 3.6 |
Fat | 16.5 |
Other Fiber | Niacin- 1.1mg |
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