Steps to Cook Perfect Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip

By Norman McCarthy 19 March 2020
Steps to Cook Perfect Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip
Steps to Cook Perfect Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip

Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Also find here related product comparison Angoor Kishmish Salt Chiilii red Ghee Sugar Water as required.

Here is the best “Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip

  1. It’s 250 gms of Black Grapes.
  2. It’s 1/4 cup of Raisins.
  3. Take 1/4 cup of Water.
  4. Take 4 tbsp of Sugar.
  5. It’s of Spices :.
  6. Take 1 tsp of Roasted cumin seeds.
  7. Take 1/2 tsp of Black pepper powder.
  8. You need 1/2 tsp of Red chili powder.
  9. You need 1/2 tsp of Black salt.

Looking for BLACK RAISINS ( kishmish)?Delicious sweet and tangy black grape and date chutney served as Indian sweet dip.Add red chilli powder and roasted cumin powder, raisins and cook for five minutes.Add salt and jaggery and mix well till the jaggery is completely dissolved and well blended.

Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip instructions

  1. Put all black grapes, raisins, and water in a deep saucepan. Cook for 10 minutes on a medium-low flame..
  2. Put all spices, sugar and cook chutney on low flame till to right and little thick consistency. Keep aside to cool. Grind it into a smooth paste and store in a glass jar..
  3. Tip :

You can have the consistency of the sweet chutney as per your choice. Simply alter the amount of water and make the chutney thin or thick as per your requirements..

A raisin is a dried grape.Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.Shade dried, FSSSAI ( food license) NABL ACCREDITED TEST CERTIFICATE. . . .

Black raisin or kali kishmish or Zante currant in a white plate on wooden surface in dark Gothic colors to decreases the chance of Dehydration.Soak the raisins for about half an hour.Add dates, raisins, and ginger, bring to boil and turn off the heat.Let it sit for about an hour before serving.Chutney is served at room temperature and can be refrigerated for a month.

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