Falsa Chutney Recipe
A sweet and sour chutney that can be served along curries and pulao as a condiment.
Servings 900 grams (approx)
Calories 50kcal
Ingredients
- 500 grams Falsa
- 2 cups sugar
- ¼ teaspoon red chilli powder
- ⅛ teaspoon salt
Instructions
- 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.
Nutrition
Serving: 1tablespoon | Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg