Falsa chutney is ridiculously easy to make. The easiest chutney, I know. Why? It has four ingredients only and except falsa, all are a staple in any home. It doesn’t require any peeling or cutting and has just 7-10 minutes of cooking time.
Only one little caution, I wish to make clear. There are two ways to make this chutney. One is boiling falsa so the fruits become tender and then adding sugar to it.
The second method is directly cooking falsa with sugar. We’ll use this method. So how the falsa would get tender? The trick is to use ripened falsa and mix falsa with sugar and keep it overnight. So the falsa releases its water and gets soft naturally.
Now, if your falsa are ripened (meetha) and soft already then keep sugar mixed falsa in the fridge. If they are hard and sour (khatta) then leave them covered on the kitchen counter. Check further instructions in the recipe.
How to make?
Take sugar and Falsa in a thick-bottomed pot.
Mix well. If fruit is soft and ripened, keep overnight in the fridge. If falsa are ripened but hard, keep on the kitchen counter in a cool dry place.
Sterilize two 250ml jars by boiling in hot water for 8 minutes.
Carefully transfer jar on a clean dry napkin with help of tong.
So you can see the sugar is melting. Cook on medium flame.
When the sugar has melted simmer for 5-7 minutes. Chutney is ready.
Pour hot chutney in jars and do not cover the lid. Let the chutney cool completely before placing the lid. Store in fridge. Chutney is good to eat for 1-2 months.
My other chutney recipes:
Falsa Chutney Recipe
- 500 grams Falsa
- 2 cups sugar
- ¼ teaspoon red chilli powder
- ⅛ teaspoon salt
- Pick stems or any dirt particle from falsa and wash it in a colander.
- Sterilize two 350 ml jars by boiling in hot water for 8 minutes and then dry naturally on clean towel. (This step is optional but recommended.)
- In thick bottomed pot, mix all ingredients and rest it overnight. Keep falsa in fridge if over-ripened (meetha falsa) or on counter if the fruit is ripened but hard. (khatta falsay).
- Next day, cook chutney on medium heat. Let the sugar dissolve when it starts to boil, cook for 2-3 more minutes and turn off the heat.
- Fill the hot chutney in sterilised jars. Do not close the lid of jars until chutney cools down completely. Store in fridge.