Figs (anjeer) 500 grams
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
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.
Fat : 62.7