Ingredients:
• 1 cup – Pineapple juice
• 1 cup – Pomegranate juice
• 1/2 cup – grated green Mango
• 1 cup – Corn niblets boiled and softened
• 1/2 cup – Pomegranate seeds
• 1/2 cup – chilli flakes
• 1/2 cup – grated Ginger
• 1/2 cup – Corn flour
Method:
- In a thick bottomed pan, boil together the pineapple and pomegranate juice.
- Reduce the flame and add the raw mango puree chilli flakes, ginger and the corn niblets.
- Cook on low flame until cooked and then thicken the sauce by adding corn flour mixed in lukewarm water.
- Blend well and remove from fire. Cool to room temperature.
- Mix in the anar and serve with pakoras or tikkies.
Recipe courtesy of pangam