Wash the phalsa well and cook in an open pan with water until tender(4-5 minutes). Then switch off the gas and let it cool.

Then strain the liquid and keep it aside to use later. Now put the phalsa in a mixer and grind to a paste. Now add the water we had kept aside.

Strain the paste through a sieve to get rid of the seeds. Now transfer the strained liquid to a sauce pan and add sugar and jaggery and switch on the gas.

Cook it until it gets a nice glaze. Add Kala namak, bhuna jeera and vinegar.

Don't overcook it as the chutney will thicken up after cooling.Switch off the gas and let the chutney cool. Phalsa chutney is ready. Store in the refrigerator in an airtight container for 14-15 days.