Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Also find here related product comparison Angoor Kishmish Salt Chiilii red Ghee Sugar Water as required.
Here is the best “Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip” recipe we have found so far. This is gonna smell and look delicious.
Looking for BLACK RAISINS ( kishmish)?Delicious sweet and tangy black grape and date chutney served as Indian sweet dip.Add red chilli powder and roasted cumin powder, raisins and cook for five minutes.Add salt and jaggery and mix well till the jaggery is completely dissolved and well blended.
You can have the consistency of the sweet chutney as per your choice. Simply alter the amount of water and make the chutney thin or thick as per your requirements..
A raisin is a dried grape.Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing.Shade dried, FSSSAI ( food license) NABL ACCREDITED TEST CERTIFICATE. . . .
Black raisin or kali kishmish or Zante currant in a white plate on wooden surface in dark Gothic colors to decreases the chance of Dehydration.Soak the raisins for about half an hour.Add dates, raisins, and ginger, bring to boil and turn off the heat.Let it sit for about an hour before serving.Chutney is served at room temperature and can be refrigerated for a month.