Jul 13, 2017· Chutney Recipe and technique used: Recipe containing aonla pulp 1 kg, cumin10 g, turmeric powder 3 g, ginger 10 g, black pepper 2 g, sugar 1 kg, fenugreek 100 g, salt 50 g, red chilli powder 2 g, garlic 10 g, mustard 1 g and vinegar 40 ml. The flow sheet for preparation of chutney is given in Figure 14. Fruits Steam for 15 minutes in pressure ...
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