Fasting time is an interesting time to look out for gains
and foods that we rarely incorporate in our daily diet, like singhara, barnyard
millet, sabudana, water chestnut, amaranth, etc. This year I am trying to make
different types of chutneys to be served with farali snacks or a fasting meal.
This tangy and sweet chutney is very easy to make and tastes very awesome with
fasting snacks. You can serve this chutney even with non-fasting snacks and
chaats like bhel-puri, pani puri, aloo tikki, etc. It is a one-stop chutney
recipe solution for all your chaat and fried savory snacks. So give a try for
this recipe next time to accompany with your snacks and chaats.
INGREDIENTS:
¼ Cup Amchur Powder/ Dry Mango Powder
1 Cup Water
½ Cup Jaggery
1 teaspoon roasted Cumin Powder
½ teaspoon Red Chilli Powder
1 teaspoon Dry Ginger Powder
¼ Cup Sugar
1/4 teaspoon Sendha Namak/ Rock Salt
1/2 teaspoon Black Salt
METHOD:
STEP 1 – In a sauce pan, add jaggery, sugar and water and
mix it well.
STEP 2 – Keep it on heat and cook on medium flame with
continuous stirring.
STEP 3 – Cook until it starts boiling.
STEP 4 – Once it starts boiling, add amchur powder, cumin
powder, red chilli powder, ginger powder and mix well.
STEP 5 – Turn the flame on low. Cook for 3-4 minutes till
desired consistency is achieved.
STEP 6 – Add salt, mix it well and turn off the flame.
STEP 7 - Chutney is ready to serve.
Store it in clean air
tight container for 2-3 days in refrigerator.
Serve it with farali chaat or snacks and enjoy.
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