Name: Tri Colour Chutney recipe by Sushree Satapathy at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: For White Colour: Grated coconut - 1/2 cup; Salt to taste; Green Chilli - 1; Chopped coriander 1 tbsp; Sugar - 1 tsp; Curd - 3 tbsp; For the Green Colour: Avocado - 1/2 (pulp); Kiwi - 1, chopped; Salt to taste; Coriander leaves - 2 tbsp; Chopped Green chilli - 1; Sugar - 1 tbsp; For Saffron Colour: Boiled tomato puree - 1 cup (4 tomatoes); Sugar - 2 tbsp; Salt to taste; Khajur, chopped - 2; Green chilli chopped - 1; Oil - 1 tsp; Panch Phoran - 1/2 tsp; For chakra - Anjeer

ABOUT Tri Colour Chutney RECIPE

This is my self innovation with regards to the celebration of Independence Day.

Ingredients Serving: 4

For White Colour: Grated coconut - 1/2 cup
Salt to taste
Green Chilli - 1
Chopped coriander 1 tbsp
Sugar - 1 tsp
Curd - 3 tbsp
For the Green Colour: Avocado - 1/2 (pulp)
Kiwi - 1, chopped
Salt to taste
Coriander leaves - 2 tbsp
Chopped Green chilli - 1
Sugar - 1 tbsp
For Saffron Colour: Boiled tomato puree - 1 cup (4 tomatoes)
Sugar - 2 tbsp
Salt to taste
Khajur, chopped - 2
Green chilli chopped - 1
Oil - 1 tsp
Panch Phoran - 1/2 tsp
For chakra - Anjeer

Instructions

Mix all the ingredients of White and Green colour. Grind it to a smooth paste, keep aside.
For the Saffron colour, in a wok heat the oil add panch phoran, mirchi and cook for about a minute, until they start releasing the flavor.
Add in the tomato puree,khajur, salt and stir. Let it cook for a couple of minutes, put sugar and mix it properly.
Cover the pan and continue cooking until it is cooked thoroughly, it may take 10 minutes depending on the thickness of the puree. Serve in layers as shown in the picture.

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