Follow these steps for perfect results
Red Chilli flakes
Salt
to taste
Tomato
finely chopped
Cinnamon Powder (Dalchini)
Onion
chopped
Prunes
Ajwain (Carom seeds)
Nutmeg powder
Vinegar
Honey
Heat a flat skillet with a little oil.
Crack the ajwain seeds and saute the chopped onion until translucent.
Add the finely chopped tomato and the rest of the ingredients, except for the prunes.
Mash well and cook until the tomatoes are cooked.
Add the prunes and ½ cup of water.
Simmer for about 15 minutes.
Let it cool down.
Blitz it to a coarse paste in a blender.
Serve as an accompaniment or spread in a sandwich.
Expert advice for the best results
Adjust the amount of red chili flakes according to your spice preference.
For a smoother chutney, blend for a longer time.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
10 mins
Can be made a day ahead.
Serve in a small bowl, garnished with a sprig of cilantro.
Serve with Indian breads like paratha or naan.
Use as a spread in sandwiches or wraps.
Serve as an accompaniment to grilled meats or vegetables.
Pairs well with spicy and sweet flavors.
Discover the story behind this recipe
Chutneys are an integral part of Indian cuisine, adding flavor and complexity to meals.
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