In my previous post I have mentioned about the Mangalorean Sweet Pulao which is not complete without the plum chutney. A few years ago not everyone considered this an afforable option of a chutney because of dates & raisins that go into it which are quite expensive. However, today its not such a big deal to source dates which are available in every supermarket but not too many people have this item on their menus.This chutney is quite a gourmand’s delight. Whoever thought of putting these different ingredients together has done a fabulous job and the outcome always tingles my tastebuds 🙂
Do check out the video of how to make this dish! I hope you enjoy it!
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A delectable chutney made from a few unusual ingredients is a perfect accompaniment to sweet pulao or any other pulao. This is usually served alongside the sweet pulao at Mangalorean Catholic weddings
- 6 dates deseeded
- 3 sprigs mint leaves
- 2 cloves
- 1/4 inch stick of cassia bark or cinnamon
- 1 small onion
- 1 long dried red chilli deseeded
- 1 inch piece of fresh ginger
- 25 grams golden raisins
- 1 small slice of beetroot boiled & peeled
- 1 medium size ripe banana
- 1/2 marble size ball of tamarind
- salt to taste about 1/4 teaspoon
- Grind all the ingredients to a fine paste. If you find it a little spicy, the sweetness of the sweet pulao with which it is generally served will balance the spice. However if you are still hesitant, you can add 1/2 a banana to the chutney & grind it again.
- Serve with Sweet Pulao. The chutney stays well for upto 2 days when stored in a clean, dry, airtight container in the fridge.