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Blanch anjeer and almonds. Peel almonds and slice.
Peel, wash and chop onions and garlic. Remove stems, wash and finely chop green chillies.
Heat two tablespoons of oil in a kadai, add garlic and saute briefly. Add onions and saute.
Add malt vinegar, red chilli powder, salt and three tablespoons of sugar. Add a quarter cup of water and mix well. Remove form heat and let cool.
Grind together anjeer, green chillies, half of the almonds, green cardamom powder and the cooked ingredients. Add one tablespoon of white vinegar and water to dilute the pate.
Heat remaining oil in a kadai but take care not to heat it too much. Add melon seeds and remaining sliced almonds. Add the ground chutney and mix well.
Adjust seasoning. Add remaining sugar for glaze and white vinegar for sourness. Serve when cool. |
