Ingredients for Ale Chutney or Marrow Chutney Recipe:
250 gms. ale (marrow), chopped into small pieces (White Pumpkin/Kumhda)
100 gms. tomato, chopped
100 gms onion, finely chopped
1/2 t-spoon ground ginger (adrak)
100 ml vinegar (Sirka)
20 gms. raisins (Kishmish)
1/4 t-spoon red chilli powder (Lal mirch powder)
1/2 t-spoon pickling spice (Achar ka powder)
1/2 t-spoon salt
1/2 cup sugar
How to make Ale Chutney or Marrow Chutney Recipe:
- Take a thick bottom frying pan and add all the ingredients to it. Put the heat to low, cook until Marrow Chutney gets soft and thicken. Stir frequently
- Cook Marrow Chutney until no liquid remains in the chutney. Then turn off the heat.
- Let Marrow Chutney get cool at room temperature, then transfer it to airtight glass jar and keep it at cool place. You can also keep Marrow Chutney in a refrigerator, but dont freeze it.