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Monsoon chutney Recipe

Monsoon chutney is a popular Indian Pickles and Chutneys
Author :
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
1 bottle
Rated 4 based on 100 votes


  • 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:

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


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