Ingredients
- 50 grams of each:
- Kashmiri chillies
- Sultanas
- Dates
- Garlic
- Ginger
- 1 litre vinegar
- 750 grams sugar
Preparation
- Clean Kashmiri chilies, sultanas, dates, garlic and ginger and grind with half the vinegar.
- Melt (not on stove) half the sugar in the other half of the vinegar.
- In a stainless steel pan, using a wooden spoon and on a low flame, melt the other half of the sugar.
- Mix vinegar mixtures and add to caramelized sugar (will initially harden and splutter) and continuously stir till it thickens like a sauce. (The table sauce will turn into chutney if thickened further.)
- Remove from fire, cool, bottle and refrigerate.