500 g (1.1 lb) Figs (anjeer), dried, blanched for 10 minutes
4 tbsp (60 g) 2 oz Almond (badaam), blanched for 10 minutes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
100 g (3 1/2 oz) Garlic (lasan), chopped
1 tbsp (20 g) Sugar
1 tsp (2 g) Red chilli powder
4 - 5 Green chillies, chopped
Salt to taste
3 1/2 tbsp (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
5 tsp (25 ml) White vinegar
2 tsp (4 g) Green cardamom (choti elaichi) powder
2 tsp (6 g) Melon (magaz) seeds
4 tbsp (60 g) 2 oz Almond (badaam), blanched for 10 minutes
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1/2 cup (60 g) 2 oz Onions, chopped
100 g (3 1/2 oz) Garlic (lasan), chopped
1 tbsp (20 g) Sugar
1 tsp (2 g) Red chilli powder
4 - 5 Green chillies, chopped
Salt to taste
3 1/2 tbsp (50 ml) 1 3/4 fl oz Malt vinegar (sirka)
5 tsp (25 ml) White vinegar
2 tsp (4 g) Green cardamom (choti elaichi) powder
2 tsp (6 g) Melon (magaz) seeds
method
1. Heat the oil in a pan; fry onions and garlic until golden brown. Remove and keep aside.
2. Combine all the ingredients (except green cardamom powder and melon seeds) and blend to a fine paste.
3. Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.
4. Refrigerate and use as required. (This can be refrigerated in an airtight container for 1 - 2 months).
2. Combine all the ingredients (except green cardamom powder and melon seeds) and blend to a fine paste.
3. Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.
4. Refrigerate and use as required. (This can be refrigerated in an airtight container for 1 - 2 months).
serving amount
serves: 4
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