MyMusingsSangSpeak- Pet Puja - Dry Fruit Chutney

Dry Fruit Chutney

The dry fruit chutney recipe I am sharing here is the family recipe of one of my close school friends. Friendships may last or not last, but, this recipe has stayed with me till date. The sweet, sour and tangy taste lingers on reminding me of the sweet childhood days. This chutney has an awesome and unique taste due to the ingredients and is quite easy to make and you are sure to love it. It tastes good with almost anything.

Ingredients

Raw Mango – ½ kg

Dates – 125 gm

Dried Apricots – 250 gm

Black Currants – 125 gm

Big Currants – 125 gm

Tamarind – 125 gm

Ginger – 100 gm

Sugar – 750 gm

Brown Vinegar – 250 ml

Water – 350- 400 ml

Red Chilli Powder – As per taste

Method

The raw mango murabba (jam) needs to be prepared a day ahead. For the raw mango murabba, skin the mango and cut in cubes. Pressure cook the raw mango in a covered utensil for about 10-12 minutes. Mix sugar and 250 ml water and bring to boil and add the cooked mango and cook for 8-10 minutes. Allow to cool, cover and store aside.

Wash and clean all the dry fruits well. Remove seeds from the dates, apricots and black and big currants. Chop dates and apricots in small pieces. Soak tamarind in water for an hour and strain the pulp and keep aside. Remove the skin from ginger and chop it into small pieces.

Add vinegar, tamarind pulp, chopped ginger, red chilli powder to the raw mango murabba and boil for about 10 -12 minutes. Finally, add all the cleaned dry fruits to this boiling mixture and bring to boil once and remove from fire. Allow to cool. Store in sterilised glass jars/bottles. Refrigerate if you plan to keep it for longer than a month.