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Monsoon chutney
By : Method
- In a thick bottomed pan, boil together the pineapple and pomegranate juice.
- Reduce the flame and add the raw mango puree chilliflakes, ginger and the corn niblets.
- Cook on low flame and thicken the sauce, mix the cornflour in lukem warm water and make a smooth paste
- Mix the cornflour paste to he chutney after it has been cooked for three to four minutes
- Blend and remove from fire; cool to room temperature
- Mix in the anar serve with pokoras or tikkies
Ingredients:
1 cup - pineapple juice
1 cup - pomegranate juice
1/2 cup - grated green mango
1 cup - corn niblets boiled and softend
1/2 cup - pomegranate seeds
1/2 cup - chilli flakes
1/2 cup - grated ginger
1/2 cup - cornflour
1 cup - pineapple juice
1 cup - pomegranate juice
1/2 cup - grated green mango
1 cup - corn niblets boiled and softend
1/2 cup - pomegranate seeds
1/2 cup - chilli flakes
1/2 cup - grated ginger
1/2 cup - cornflour
