How to make Anjeer Chutney -
Fresh fig chutney that makes a wonderful side dish and goes well with papads or any fritters
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh figs (anjeer), Mustard oil (सरसों का तेल)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Mango Ketchup Creamy Eggplant Dip Thecha - SK Khazana Hing Mango Pickle - SK Khazana
Anjeer Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Anjeer Chutney Recipe
Fresh figs (anjeer) 400 grams
Mustard oil 2 tablespoons
Fennel seeds 1 teaspoon
Cumin seeds 1 teaspoon
Mustard seeds 1 teaspoon
Fenugreek seeds 1 teaspoon
Nigella seeds 1 teaspoon
Large onion chopped 1
Green chillies chopped 2-3
Red chilli powder 2 teaspoons
Salt to taste
Sugar 1 1/2 teaspoons
Black salt 1/2 teaspoon
Chaat masala 1/2 teaspoon
Lemon 1/2
Fresh coriander sprig to garnish
Papads fried to serve
Method
Step 1
Chop the figs roughly.
Step 2
Heat mustard oil in a non-stick pan till it begins to smoke. Reduce heat, add fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and nigella seeds, mix and sauté till fragrant.
Step 3
Add onion, mix and sauté till translucent. Add green chillies, mix well and saute for a minute.
Step 4
Add figs, mix well and cook for 1-2 minutes. Add red chilli powder, salt, sugar, black salt and ½ cup water, mix well and cook for 8-10 minutes.
Step 5
Add chaat masala powder and squeeze lemon into it and mix well. Take the pan off the heat.
Step 6
Transfer into a jar, garnish with a coriander sprig and serve with fried papads.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
