BM #101 Week 2 Day 3 -
To conclude this series of condiments here is a lip smacking chutney recipe from the state of Bengal. I understand that there are many variations of this chutney and is unique for each family.
A few months back, my good friend, Seema, shared the chutney and the recipe too. She gave me about 4 versions of this chutney and I intend to explore all the varieties in due course.
I loved the sweet-sour-spicy chutney as a spread on toast.
Recipe Source Seema
Ingredients -
Apple peeled, seeded and finely chopped 1 cup
Prunes/Plums peeled, pitted and finely chopped 1/4 cup
Raisins 2 Tbsp
Pear peeled, seeded and finely chopped 1/2 cup
Peach peeled, pitted and finely chopped 1/4 cup
Salt, Turmeric, Red Chili Powder as needed
Vinegar 1 tsp
Seasoning (Oil 2 tsp, Panch Phoran coarsely crushed 1 tsp)
Note - Pineapple, kiwi, mango or other seasonal fruits can be used. There is no limit to the number and variety of fruits that can be used. I just used what I had on hand.
I shall take a short break from blogging for the summer and hopefully come back in a few weeks with loads of new recipes and experiences.
Method Of Preparation -
Heat the oil in a pan for 1/2 minute. Add the crushed panch phoran and saute for a few seconds.
Add the chopped fruits and salt, turmeric, red chili powder and vinegar. Mix well and cover the pan.
Lower the flame, add little water and cover the pan. Cook for more 5-7 mins.
Cook for 3-4 minutes or until the chutney comes together as a single mass.
Cool it for sometime and refrigerate it.
Serve it with rice or as a spread on toast.
Preparation Time 20 minutes
Makes 1 1/2 cups
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