Zanzibari Chutney Part Of Zanzibari Pulaopilaf Recipes
Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge.
Recipe From food.com
Provided by The UnModern Woman
Categories Chutneys
Time 8m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 10
Although this recipe has no major ingredient than rice. It has a very unique taste because of the garam masalas in it. I usually substitute it with plain white rice for meals when I am craving for something less bland. This is also a part of Zanzibari Pulao's recipe. Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf) recipe #(will update soon)
Recipe From food.com
Provided by The UnModern Woman
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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