Chatak Chutney

Ingredients 

• 1 small green capsicum deseeded & chopped
• 1 small red capsicums deseeded & chopped
• 1 medium apple peeled and chopped
• 4-5 large tomatoes chopped
• 2 teaspoon oil
• 2 inch stick cinnamon
• 5 cloves
• 2 green cardamoms
• 1 medium onion chopped
• 2-3 cloves garlic chopped
• 3/4 cup sugar
• Rock salt (sendha namak) to taste
• 1/2 tablespoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1/4 cup vinegar

Method

1. Heat oil in a kadai, add cinnamon, cloves and green cardamoms and fry for thirty seconds. Add onion and garlic and sauté for a minute. Add capsicum and red bell pepper and sauté for a minute. Add apple and continue to cook for another half a minute.
2. Add tomatoes, sugar and rock salt and cook on medium heat till sugar melts. Add red chilli powder and continue to cook on low heat for another two minutes. Add one-fourth cup of water, stir and simmer on low heat for eight to ten minutes or till mixture thickens.
3. Remove from heat. When completely cooled, add roasted cumin powder and vinegar. Mix well, pour into a sterilized airtight jar and store in the refrigerator. It keeps well for two to three days.

Nutrition Info