Blackberries, fresh, 2 CupsAlmonds, sliced, 1 CupGinger, fresh, 2 InchesRaisins, dark, 1/2 CupCoriander, powder, 1 TeaspoonCumin seeds, 1 TeaspoonAnise, ground, 1/8 TeaspoonRed Chilis, flaked, 1/4 TeaspoonJaggery, 1/2 CupButter, 2 TablespoonsPut the butter in the bottom of a heavy pan. Add the almonds and cook till they brown a few shades. Add the chilis, minced ginger and raisins and cook until the raisins plump. Add all remaining ingredients except anise and jaggery, and cook on low heat until the berries break down completely. Add the jaggery and continue cooking for another 30 minutes on low heat, until the chutney takes on a good glaze. Remove from heat, stir in the anise powder. Bring to room temperature or cool, and offer.
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