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Easiest Way to Prepare Speedy Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip

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Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip

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We hope you got benefit from reading it, now let's go back to angoor kishmish chutney (black grapes raisins dip) – fruit dip recipe. You can cook angoor kishmish chutney (black grapes raisins dip) – fruit dip using 9 ingredients and 3 steps. Here is how you achieve that.

The ingredients needed to make Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip:

  1. Provide 250 gms of Black Grapes.
  2. You need 1/4 cup of Raisins.
  3. Prepare 1/4 cup of Water.
  4. Get 4 tbsp of Sugar.
  5. Take of Spices :.
  6. Provide 1 tsp of Roasted cumin seeds.
  7. Use 1/2 tsp of Black pepper powder.
  8. You need 1/2 tsp of Red chili powder.
  9. Use 1/2 tsp of Black salt.

Steps to make Angoor Kishmish Chutney (Black Grapes Raisins Dip) – Fruit Dip:

  1. Put all black grapes, raisins, and water in a deep saucepan. Cook for 10 minutes on a medium-low flame..
  2. Put all spices, sugar and cook chutney on low flame till to right and little thick consistency. Keep aside to cool. Grind it into a smooth paste and store in a glass jar..
  3. Tip : 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..

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.

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