JAMUN AND GINGER REL­ISH

Hindustan Times (Patna) - Live - - Lifestyle -

Mon­soon munchies seem in­com­plete without a tasty spin of black plum. Serve this jamun and ginger dip with cut­lets or tor­tillas, for a sweet and sour twist. We need 200gm jamun pulp, 50gm ginger (chopped), 100gm su­gar, salt to taste, a pinch of white pep­per pow­der, a piece of cin­na­mon stick and 3tbsp white wine vine­gar. Throw all the in­gre­di­ents in a pan. Cook on medium flame and keep stir­ring, till it be­gins to cara­malise and has a jam-like con­sis­tency. — Chef Durgesh Tyagi,

Ex­ec­u­tive Chef, Uz­zuri Deli and Bar

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