Anjeer Ki Chutney (Fig chutney)
Ingredients
- 1.1 lb Figs anjeer, dried, blanched for 10 minutes
- 2 oz Almond badaam, blanched for 10 minutes
- 3 1/2 floz Vegetable oil
- 2 oz Onions chopped
- 3 1/2 oz Garlic lasan, chopped
- 1 tbsp Sugar
- 1 tsp Red chilli powder
- 5 Green chillies chopped
- Salt to taste
- 3 1/2 tbsp Malt vinegar sirka
- 5 tsp White vinegar
- 2 tsp Green cardamom choti elaichi powder
- 2 tsp Melon magaz seeds
Instructions
- Heat the oil in a pan; fry onions and garlic until golden brown. Remove and keep aside.
- Combine all the ingredients (except green cardamom powder and melon seeds) and blend to a fine paste.
- Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.
- Refrigerate and use as required. (This can be refrigerated in an airtight container for 1 - 2 months).
Calories: 481 kcal
Carbohydrates: 44 g
Protein: 6 g
Fat: 34g
Saturated Fat: 5 g
Trans Fat: 1 g
Sodium: 203 mg
Potassium: 535 mg
Fiber: 8 g
Sugar: 27 g
Vitamin A: 411 IU
Vitamin C: 19 mg
Calcium: 136 mg
Iron: 2 mg