Falsa Chutney Recipe
A sweet and sour chutney that can be served along curries and pulao as a condiment.
Servings 900 grams (approx)
- 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.