Monsoon chutney

Recipe by
Total Time:
15-30 minutes
Serves:1 bottle
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1 cup - pineapple juice
  • 1 cup - pomegranate juice
  • 1/2 cup - grated green mango
  • 1 cup - corn niblets boiled and softened
  • 1/2 cup - pomegranate seeds
  • 1/2 cup - chilli flakes
  • 1/2 cup - grated ginger
  • 1/2 cup - corn flour

How to Make Monsoon chutney

  • In a thick bottomed pan, boil together the pineapple and pomegranate juice.
  • Reduce the flame and add the raw mango puree chilli flakes, ginger and the corn niblets.
  • Cook on low flame until cooked and then thicken the sauce by adding corn flour mixed in lukewarm water.
  • Blend well and remove from fire. Cool to room temperature.
  • Mix in the anar and serve with pakoras or tikkies.