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Pineapple and chili tango
Finely chop the pineapple in rings. Heat the oil in a pan and pour the chopped onion lightly. Now, add pineapple chunks, chillies, ginger paste, cloves, cinnamon, saffron, and water and boil it. Once it boils, reduce the heat and boil for five to seven minutes, sometimes stirring. When pineapple pieces become soft, add sugar and salt, and mix well. Cook on medium-less heat for 8–10 minutes until the mixture starts leaving the edges of the pan. Add drops of lime juice and enthusiasm and mix well. Remove the pan from the heat and let the chutney cool down. “You can cold this chutney in a cover glass jar for a long shelf life,” says Manager Sagar Panan
California grapes and rosemary deficiency
Melt 30 grams of brown sugar on low heat, add 2tsp honey to it and let it thicken. Add 50 ml port wine and a twig of Rosemary to it. Boil for a few minutes so that the henna taste is well infected. 250 grams chopped, cook the california grapes in the mix and cook on low heat for a few minutes until the grape sauce is coated. Let it cool and cool it.
Home chef Niharika Bajaj said, “It can be stored in an airtight container for a week. Vanilla ice cream, Child Clotted Cream, or just a few whey dairy creams.”
Melt 30 grams of brown sugar on low heat, add 2tsp honey to it and let it thicken. Add 50 ml port wine and a twig of Rosemary to it. Boil for a few minutes so that the henna taste is well infected. 250 grams chopped, cook the california grapes in the mix and cook on low heat for a few minutes until the grape sauce is coated. Let it cool and cool it.
“It can be stored in an airtight container up to a week. Top on vanilla ice cream, cool clotted cream, or simply a few whipped dairy cream,” Share Home chef niharika bajaj.
sauce
Cut 1 kg of lemon in small pieces. The next step is for 250 grams of red chili. Now, grind lemon and chili with 1 kg of sugar. “The ratio between lemon and sugar must be 1: 1,” says Home Cam Soifla Bartwa.
Stress the mixture and boil it in a non-stick pan for two to three minutes, stirring continuously. Add 1tsp salt and shake again. Close the flame, and the lemony chutney is ready to serve.
Hanging mango chutney
Take a cup chopped ripe mango, two tomatoes, one onion and a jalepino. Take 1tsp of 15-20 mint leaves, fresh coriander leaves, roasted cumin powder ½ Tsp and red chili powder. Now, add lemon juice, chaat masala and salt to taste. Blend everything, make sure it remains chunky. “You can serve this chutney with crochet, kebabs, or use it as a dip,” Home Chef Priya Mukherji.
Karonda (Carisa Karandas) sauce
Wash and clean 100 grams of Karonda, three green chillies and 50 grams of green coriander leaves. Leave the coriander in large pieces. “Grind everything finely and boil the paste in a pan on low heat. Add salt to taste and also a pinch of it. Let it cool and serve. This sauce can be stored in an air-tight container for long use,” Chef Tushar Mishra.
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