Anjeer Ki Chutney Recipe

• 500 g Figs (Anjeer) (blanched and sliced)
• 15-20 Almonds (Badam) (blanched and sliced)
• 3 tbsp Oil
• 4-5 cloves Garlic (chopped)
• 2 medium Onion (chopped)
• 2 tbsp Malt Vinegar
• 1 tsp Red Chilli Powder
• Salt to taste
• 4 tbsp Sugar
• 3 Green Chillies (finely chopped)
• 1 tsp Green Cardamom Powder
• 2 tbsp White Vinegar
• 1 tbsp Melon Seeds (Magaz)

• In a wok (kadhai), heat two tablespoon of oil and lightly sauté the garlic followed by onions.
• Add malt vinegar, red chilli powder, salt, three tablespoons of sugar and a quarter cup of water to it and mix well.
• Remove from heat and allow it to cool.
• In a blender take figs, green chillies, half of the almonds, green cardamom powder, the cooked spices, a tablespoon of white vinegar and water and make a smooth paste.
• In a wok (kadhai), heat the remaining oil and add melon seeds, sliced almonds, and the fig paste and mix well. Adjust seasoning.
• Add remaining sugar for glaze and white vinegar for sourness.
• Remove from heat and cool.
• Serve.