Phalsa chutney

Sumeet Kaur (Recipes and more by Sumi)
Sumeet Kaur (Recipes and more by Sumi) @versatilechef111
Delhi, India

After making phalse ka sharbat and popsicles I wanted to try this chutney that my mom used to make.
This chutney is has a sweet and tangy taste which is ideal for the Indian palette. It can be served with Paranthas or as a side with any dish.

Phalsa chutney

After making phalse ka sharbat and popsicles I wanted to try this chutney that my mom used to make.
This chutney is has a sweet and tangy taste which is ideal for the Indian palette. It can be served with Paranthas or as a side with any dish.

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Ingredients

  1. 200 gramsphalse
  2. 1/4 cupGur/jaggery
  3. 1/4 cupsugar
  4. 1 tspwhite vinegar
  5. 1/2 tsprock salt/Kala namak
  6. 1/4 tspbhuna jeera
  7. 1+1/2 cupwater

Cooking Instructions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

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

  5. 5

    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.

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Sumeet Kaur (Recipes and more by Sumi)
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Delhi, India
Hi, I am Sumeet, the face behind 'Recipes and more by Sumi'. I am a teacher by profession but now a stay at home mommy. My life revolves around my family and I love to cook for them. I want to you to be a part of my culinary journey. I will share home cooked vegetarian and vegan recipes here on this platform.
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