Anwala Chutney is a great way to preserve the goodness of anwala for the whole year. It’s tasty and really really healthy. It is a sweet and sour pickle, which can be used as a spread on bread or can be had as pickle with an Indian meal etc.
|Preparation Time:||45 minutes|
|Raw Anwala||2 cups grated|
|Brown or White Sugar or Jaggery||1.5 cups|
|Red Chilli Powder||3/4 tsp|
|Garam Masala||3/4 tsp|
|Asafoetida (Heeng)||A pinch|
- Wash, peel and grate anwala coarsely.
- Add salt to grated anwala and leave for couple of hours so that all the juices come out.
- Heat a wok and add everything in it. Mix and cook for about 10 minutes. Stir constantly.
- Check for one thread consistency. Here is how – take a spoonful of mixture and cool it for a few seconds. Touch it with your index finger so that finger has some chutney on it. Now touch the index finger with the thumb of the same hand over the chutney. Slowly separate them. If you see a thread of sugar forming between the finger and the thumb, the chutney is ready. Try this a few times. If no thread is forming, cook it a little more.
- Cool it down and store it in a clean wide mouth bottle. Unlike other pickles, it’s ready to eat immediately. This can stay for years, that is if you don’t finish it before ;-).
- This goes extremely well with stuffed paranthas. Just serve chutney with parantha and you don’t need anything else.
- I often use it as a spread on a bread slice. Makes a yummy sandwich to go.
- If you think it is too sweet for you, add some lime juice to it.
- If possible leave the chutney bottle in sun for a couple of days so that there is no chance for it to go bad.
- Anwala is also called Gooseberry. It increases immunity to diseases so consume it whenever possible.