Triple Dry-fruit Chutney recipe (Sweet Things)

Member Name: kelebhutu

Product:	Sweet Things
Date:	05/11/08 (162 review reads)
Rating:

Advantages: easy to make, yummy to eat

Disadvantages: too much sugar,

Triple Dry-fruit Chutney

The term Chutney refers to a dip (pronounced as Chat-ney with chat meaning to lick) . It is a condiment usually involving a fresh taste made of chopped primary vegetable or fruit with added seasonings and spices. It is the Indian version of what is similar to the European relish , or the American salsa etc.

Here is a simple sweet dried fruit one that I have shared with you and I am hoping it will find a special place in your recipe book and dinner table too.

Ingredients
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Dried Mango Pulp (also called Amsatta) half a bar (200 gm)
You can use dried apricots or apricot sheets too but it will taste slightly different.

Stoned Dates 10

Raisins, 1/2 cup

Tamarind pulp/puree, 3 tbsp(available in most supermarkets or any asian grocery)

Sugar, 1 cup( brown sugar tastes better)

3 Red dried chillies (reduce to one if you can't stand hot food)

1 tsp Cumin seeds

1 1/2 tsp Coriander

1 tsp Fennel seeds

1 tsp grated Ginger

2" piece of cinnamon

1 tsp Oil

Method:
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1. Cut the mango pulp bar into little cubes. Cut the dates into pieces and soak both of them in a cup of lukewarm water till tender(at least 2hrs)

2. Put a pan on the stove. When it is hot, add all the spices and dry roast till they splutter or give out an aroma. Grind them in a mill into fine powder(if any remains just bottle it). (you can substitute any of these with ready powder but honestly out of experience it doesn't taste the same.

3. Heat oil and add the raisins. Stir them around until they puff up. Remove them from the pan and keep aside.

4. Add the red chillies and ginger to the pan and stir for a minute(don't let them burn). Add the mango cubes and dates and stir for a couple of minutes and then add the tamarind pulp and sugar. Add 3 cups of water and boil until the chutney is concentrated and the fruits are a bit mushy(only half cupish water should remain ideally).

5. Finally add the raisins and 2 tsp of the spice powder . Turn the heat off and keep covered for a few mins to let all of it blend together.

Always check for sweetness. 1 cup of sugar is ok for me. Some may find it a bit more sour/sweet. So add sugar acc to your taste .

Difficulty level :
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Intermediate for most(easy for pros)

To serve:
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You can have this chutney with any Savouries, Parathas, Crisps, Nachos and Pappads .
Goes very well with steak and other meat dishes too.

Miscellaneous:
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This chutney stays well for almost a week if refrigerated.. however it tastes best at room temperature.
I wouldn't recommend this for dieters as it has a lovely taste and is chocked full of sugar.

You can buy most of the ingredients from asian grocery-stores or even in the supermarket.

Sorry I could'nt find a proper category to place this recipe as I was'nt really sure this can be called a preserve.. thought this was a more suitable category... Please let me know if you think otherwise..

Summary: make it a few days in advance when expecting guests