Ingredients:- Anjeer/Figs – 500gms
Almonds – 15-20 pieces
Oil – 3tbsp
Garlic – 4-5 cloves, chopped
Onions – 2 medium, chopped
Malt Vinegar – 2 tbsp
Red Chilli Powder – 1tsp
Salt – to taste
Sugar – 4 tbsp
Green Chillies – 3, finely chopped
Green Cardamom – 1 tsp, powdered
White Vinegar – 2 tbsp
Melon Seeds (Magaz)* – 1tbsp
Procedure:- Blanch Anjeer and Almonds.
Peel the Almonds and slice them.
Heat 2 tbsp of Oil in a kadai or Wok, add Garlic and sauté briefly. Add Onions and sauté.
Add Malt Vinegar, Red Chilli Powder, Salt and 3tbsp of Sugar.
Add 1/4 cup of water and mix well.
Remove from heat and let cool.
Grind together Anjeer, Green Chillies, half of the Almonds, Green Cardamom Powder and the cooked ingredients.
Add 1 tbsp of White Vinegar and water to dilute the paste.
Heat remaining Oil in a Wok but take care not to heat it too much. Add Melon seeds and the remaining sliced Almonds.
Add the ground Chutney and mix well. Adjust the seasoning.
Add the remaining sugar for glaze and White Vinegar for sourness.
Serve when cool.
Garnish with sliced dried Figs and Almond flakes and enjoy.