Anjeer Ki Chutney (Fig Chutney) Recipe

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Figs – 500 gms, dried, blanched for 10 minutes
Almonds – 4 tbsp, blanched for 10 minutes
Vegetable Oil – 1/2 cup
Onions – 1/3 cup, chopped
Garlic – 3/4 cup, chopped
Sugar – 1 tbsp
Red Chilli Powder – 1 tsp
Green Chillies – 4 to 5, chopped
Salt to Taste
Malt Vinegar – 3 1/2 tbsp
White Vinegar – 5 tsp
Green Cardamom Powder – 2 tsp
Melon Seeds – 2 tsp

1. Heat the oil in a pan.
2. Fry the onions and garlic until golden brown.
3. Remove and keep aside.
4. Combine all the ingredients (except the green cardamom powder and melon seeds) and blend to a fine paste.
5. Transfer the paste into a bowl and garnish with green cardamom powder and melon seeds.
6. Refrigerate and use as required.
7. This can be refrigerated in an airtight container for 1 to 2 months.

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