Follow these steps for perfect results
Fresh Figs
cut into quarters
Beetroot
grated
Ajwain (Carom seeds)
Nutmeg
powder
Red Chilli powder
Garlic
chopped
Green Chillies
chopped
Water
Oil
Heat oil in a sauce pan.
Add ajwain seeds and allow them to crackle.
Add chopped garlic and sauté for a few minutes until fragrant.
Add grated beetroot and quartered figs to the pan.
Sauté for 20 minutes, stirring occasionally.
Add nutmeg powder, red chilli powder, and chopped green chillies.
Add 1/4 cup of water and cook until the vegetables are tender and the chutney has thickened.
Serve the beetroot and fig chutney with stuffed paratha or other Indian bread.
Expert advice for the best results
Adjust the amount of red chilli powder according to your spice preference.
Roast the ajwain seeds lightly before adding to enhance their flavor.
Add a squeeze of lemon juice at the end for extra tang.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Serve in a small bowl, garnish with fresh coriander.
Serve with paratha.
Serve with roti.
Serve as a side with Indian meals.
The spices in the chai complement the chutney.
Discover the story behind this recipe
Chutneys are a staple accompaniment in Indian cuisine, adding flavor and texture to meals.
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