Page 24 - Horticulture Practical Guide

h) Moti Allachi ½ Tsf (2gm)
i) Zeera 1 Tsf (10gm)
j) Dalchini ¼ Tsf (2gm)

k) Coconut powder 20 g
i) Vinegar ½ Cup or Acetic Acid 1 Tsp.
Dry Fruits

a) Raisins 40-50 g
b) Dry date 50 g
c) Charmagaz 25 g
e) Sodium Benzoate 1 Gram or one pinche

Procedure
Select sour varieties of apples. Wash them and peel with steel knives. Cut them into two equal
halves. Remove seed and core. Grate on steel grater. Take the pulp and mix with it required quantity of
sugar keep it as such for at least one hour. Then cook it. Also add to it required quantity of spices extract.
Then add dry fruits. Cook it properly till chutney becomes ready like jam. If vinegar is available add to it
and again cook it till the water content of vinegar gets reduced. If vinegar is not available then add
required quantity of acetic acid. But before adding acetic acid add sodium benzoate and then acetic acid
Mix it properly. The salt may be added at the end when the chutney becomes ready to taste. Fill hot
chutney in clean and dry bottles seal them and keep at any cool and dry place.

Note:- For spices extract, grind coarsely all spices like onion, ginger and other spices. Add a cup
of water boil for 5 to 08 minutes and then ilter through cloth.

Mango Chutney

Recipe
Mango Raw 1 kg
Sugar 500 g
Red Chilli Powder 1 Tsf (5gm)
Black peppers 1 Tsf (3gm)
Cardamom Black ¼ Tsf (2gm)
Cumin 2 Tsf (10gm)
Onion/Garlic Medium Size 1 No each
Salt 12Tsf (10-15gm)
Vinegar ½ cup (30ml)

Sodium Benzoate ½ g
Dry Fruit
CharMagaz 10 g
Dry Dates 50 g

Kishmish 20 g
Badam Giri 20g
Coconut Powder 20 g

Kaju 10g

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