Preparation time: 10 mins
Cooking time: 30 mins
Ingredients:
250 gms raisins (kishmish)
2 tsp fenugreek seeds(methe) whole or powder
1 tbsp sugar (optional)
1 tsp degi mirch powder
1 tsp garam masala or sabzi masala
1 tsp dhania powder
salt to taste
Method:
- Remove stem of raisins then wash and soak them over night.
- If you are using whole fenugreek seeds then soak them as well.
- Next day drain out excess water from both and coarsely grind them in a mixer grinder.
- Transfer the ground paste in a pan add sugar and cook on low flame till all the water evaporates and you reach desired consistency.
- Add rest of the ingredients and cook further for 2-3 minutes.
- Switch off the gas and let it cool then store the chuttney in an air tight container.
- Enjoy it with roti sabzi or with parantha or poori.
Notes:
- You can use fenugreek powder in place of fenugreek seeds in that case you need to soak rasins only and add fenugreek seeds powder along with all the spices.
- If you taste the chuttney immediately it may give a bitter taste due to fenugreek powder but after some time it will settle.