Anjeer ki Chutney



Figs (anjeer) 500 grams

Almonds 15-20

Oil 3 tablespoons

Garlic chopped 4-5 cloves

Onion chopped 2 medium

Vinegar 2 tablespoons

Red Kashmiri chili powder 1 teaspoon

Salt to taste

Sugar 4 tablespoons

Green chilies finely chopped 3

Green cardamom powder 1 teaspoon

White vinegar 2 tablespoons

Melon seeds (magaz) 1 tablespoon

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Whiten the anjeer and almonds.

Then peel the almonds and slice them.

Heat two tablespoons of oil in a kadai, add garlic and sauté briefly.

Further Add onions and sauté. Add vinegar, red Kashmiri chili powder, salt and three tablespoons of sugar.

Now, Add a quarter cup of water and mix well.

Remove the utensil from heat and let cool.

Grind together anjeer, green chillies, half of the almonds, green cardamom powder and the other cooked ingredients.

Add one tablespoon of white vinegar and water to dilute the paste.

Heat the remaining oil in a kadai but take care not that you don’t heat it too much.

Add melon seeds and remaining sliced almonds.

Add the ground chutney and mix well.

Add remaining sugar for glaze and white vinegar for sourness.

Serve when cool.

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Nutrition Value:

Calories: 1184

Carbohydrates: 139.1

Protein: 16.2

Fat : 62.7