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:
- Soak the raisin and Kashmiri red chilli in vinegar overnight. Make a paste.
- Heat oil, add panchphoran and garlic. Saute for some time.
- Add the raisin paste and cook for 10 min.
- Add melted jaggery and mix thoroughly.
- Check for seasoning.
- Serve cold with kebabs.
Recipe courtesy of Anjali Swastee