Ingredients

• 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.