Ingredients:

• 300 g – Raisins
• 10 – Kashmiri Red Chilli whole
• 70 ml – Vinegar
• 25 g – panchphoran
• 50 g – Jaggery
• Salt to taste
• 30 ml – oil
• 15 g – Garlic

Method:

1. Soak the raisin and Kashmiri red chilli in vinegar overnight. Make a paste.
2. Heat oil, add panchphoran and garlic. Saute for some time.
3. Add the raisin paste and cook for 10 min.
4. Add melted jaggery and mix thoroughly.
5. Check for seasoning.
6. Serve cold with kebabs.

Recipe courtesy of Anjali Swastee