How to make Mixed Fruit Chutney -
Mixed fruits and nuts chutney made in microwave.
This recipe is from the book Microwave Cooking Made Easy.
Main Ingredients : Almonds (आलमंड/बादाम), Apples (सेब)
Cuisine : Kashmiri
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Onion Tomato Chutney Kimchi- SK Khazana Keerai Chutney Lahsoon Chutney (Dry)
Mixed Fruit Chutney Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Mixed Fruit Chutney Recipe
Almonds sliced 15-16
Apples cored and chopped 1 large
Plums stoned and chopped 4
Ripe mango peeled, stoned and chopped 1
Dates stoned and chopped 1 cup
Tinned pineapple 1/2 inch cubes 4 slices
Raisins 1/4 cup
Cumin seeds 1/2 teaspoon
Coriander seeds 1/2 teaspoon
Onion seeds (kalonji) 1/2 teaspoon
Aniseeds (saunf) 1/2 teaspoon
Cinnamon 1 inch stick
Ginger chopped 2 inch piece
Cider vinegar 1/4 cup
brown sugar/jaggery 1 cup
Red chilli powder 1 teaspoon
Salt to taste
Method
Step 1
Combine cumin seeds, coriander seeds, onion seeds, aniseeds, cinnamon and almonds in a large, deep microwave bowl and cook, uncovered, on Microwave HIGH for five minutes to roast the spices and lightly brown the almonds.
Step 2
Add the apple, plums, mango, dates, pineapple, raisins, ginger and vinegar. Cover and cook on Microwave HIGH for two minutes. Add brown sugar or jaggery, red chilli powder and salt. Cook, covered, for a further twenty minutes on Microwave HIGH, stirring occasionally.
Nutrition Info
Calories : 1584 Kcal
Carbohydrates : 355.1 gm
Protein : 10.5 gm
Fat : 13.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
