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This vibrant chutney pairs perfectly with snacks, meals, or even as a dip, adding a burst of natural taste.
Tribal Rasbhari Fruit Chutney is a tangy, sweet, and spicy delight that captures the unique flavours of India’s forests. Rashbari is a small fruit that grows in summer mostly in Jharkhand, Bihar and Chhattisgarh. It is used in tribal cooking because it is naturally sour and similar to tomatoes. (Image: AI Generated)
Ingredients: 200 grams rasbhari (husk removed and washed), 1-2 dried red chillies, 2 garlic cloves, 1/2 teaspoon roasted cumin seeds, salt, 1 teaspoon mustard oil, 1-2 tablespoons water. (Image: AI Generated)
Firstly, rinse the rasbhari well and lightly crush each fruit so that the juices release without turning pulpy. (Image: AI Generated)
Dry roast the red chillies and cumin seeds briefly until aromatic. Allow them to cool. (Image: AI Generated)
Next, grind the roasted chillies, cumin seeds, garlic, and salt into a coarse paste using minimal water. (Image: AI Generated)
Now, add the rasbhari to paste and pulse lightly. The chutney must stay textured and not smooth. (Image: AI Generated)
Complete by mixing in mustard oil and adjusting salt if needed before serving. (Image: AI Generated)
