Growing up in a Bengali family, fruit chutneys were almost always a regular part of our daily meals. We would have chutneys made with whatever fruit was in season - Mango, Tomato, Pineapple, star fruits, grapes, dates or plums. The key to Bengali chutney is often the spice mix known as paanch phoron. Paanch phoron is made up of equal parts of black mustard seeds, nigella seeds (kalonji), cumin seeds, fenugreek seeds and fennel seeds, which is readily available at grocery stores.
Ingredients:
1. Green grapes - 1 cup sliced
2. Paanch Phoron - 1/3 tsp
3. Sugar / Jaggery - 1/2 cup (whichever you want to use, I have used Jaggery)
4. Cardamom powder - 1/3 tsp
5. Ginger - 1 tsp (grated)
6. Dry Red Chilli - 1
7. Salt - 1 small pinch
8. Oil - 1 tsp
1. In a non-stick pan add oil on medium heat, add dry red chilli, ginger and paanch phoron and saute for 1 minute.
2. Add grapes, one cup of water, salt and stir continuously on low flame.
3. After 2-3 minutes add sugar or jaggery (whichever you are using), see the change in color. Add cardamom powder. Keep stirring and scraping the sides also.
4. Let it boil for 15-20 minutes to get a thick consistency. If you like the chutney in liquid form, you can stop the flame before the chutney starts getting thick.
5. Let it cool, serve with roti paratha or papad. You can also store this chutney in a glass jar and use later on.
Try out this amazing and simple chutney and trust me everyone will love this.
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