Try this delicious hot, sweet and sour elephant apple chutney. Serve as a side dish with rice or roti.
📎Course : side dish /dip
📎Cuisine : Indian
🔪Preparation Time : 5 minutes
♨Cooking Time : 15 minutes
🕞Total : 20 minutes
🍴Servings : 3-4
🍴Servings : 3-4
- 1 elephant apple
- 1/2 cup jaggery
- 1 cup suger
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tsp red chilli powder
- 2-3 bay leaves
- 2 dry red chilies
- 2 cups of water
- tbsp vegetable oil
- 1/2 cup raisins, cashew nuts and dates
METHOD:
- Remove the petals of elephant apple. Cut the edible soft petals into small pieces. Wash under running water.
- In a pressure cooker take the elephant apple pieces . Add 2 cups of water. Close the lid. In high heat cook for 3-4 whistles. Remove from heat. Let the cooker open itself.
- Remove the seeds from dates and cut into pieces.
- In a pan, heat oil. Add dry chillies and bay leaves. When crackling, pour boiled elephant apple or. Keep the liquid aside.
- Add turmeric powder, cumin powder and red chilli powder. Mix well.
- Add sugar and jaggery. Cook until sugar and jaggery melts.
- Add the remaining liquid from the cooker.
- Add raisins, cashew nuts and dates.
- Cook until the gravy becomes thicker.
- Remove from heat. Serve hot or cold.
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