Groundnut Chutney Recipe

Ingredients:
Roasted Groundnut – 1 cup
Red Chilli – 4 -5
Tamarind – a 2 inch piece
Garlic – 2
Oil – 1 tsp
Salt – to taste
Mustard – 1/2 tsp
Curry leaves – to garnish
Method:
1. Grind roasted groundnut, chilli, garlic and tamarind along with salt.
2. Heat oil in a tawa, add mustard and curry leaves and garnish over the grinded chutney.

Groundnut Chutney

Note: If you want, you can add coconut scrapings. Coconut has to be grinded along with the grinding ingredients.
This chutney can be served with idli and dosa.

Onion Tomato Chutney Recipe

Ingredients:
Tomatoes – 2
Onions – 3
Red chilli – 3
Green chilli – 3
Small piece of coconut
Mustard – 1 tsp
Salt – to taste
Coriander leaves – for garnishing
Oil – 2-3 tsp
Method:
1. Cut tomatoes and onion into small pieces.
2. Heat oil, add mustard seeds.
3. Add onion, and a pinch of turmeric. Also add green and red chillies and the chopped tomato. Fry until golden brown.
4. Lastly add coconut and salt.
5. Let the fried ingredients to cool.
6. Grind them to a fine paste.
Garnish with coriander leaves.

Mixed Paruppu Chutney Recipe

Ingredients:
Toor Dhal – 1 tsp
Channa Dhal – 2 tsp
Onion – 1 no small
Red Chili – 2
Green chili – 1 (if required)
Coconut – 1/4 cup
Tamarind – a small piece
Fried gram or pottu kadalai – 2 tsp
Salt – to taste
Seasoning:
Oil – 1 tsp
Mustard – 1/2 tsp
Urad Dhal – 1/2 tsp
Curry leaves
Method:
1. Take a tawa add 1/2 tsp oil and add all the ingredients and fry until golden brown.
2. Add coconut at the end before turning off the stove.
3. Leave it for few mins and grind to fine paste adding the fried gram. (Do not add pottu kadalai to the frying items)
4. Season it with the seasoning ingredients and serve with dosa or idli.
The taste was yummy. If needed you can also add urad dhal to the frying items and get it grinded.
Hope you try out and leave your comments.

TOMATO GARLIC CHUTNEY RECIPE

Ingredients:

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

How to make tomato chutney:

• Put the tomatoes in boiling water for 5 minutes.
• Take out from the water, wipe and remove their skins and cut into small pieces.
• Cut ginger into long, thin slices.
• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
• Stir constantly until thick.
• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
• Remove from the fire, cool and keep in air tight jar.

TOMATO CHUTNEY RECIPE (Tamatar Ki Chutney)

Ingredients:

6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste

Preparation:

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander and spring onion greens and mix well.
• Serve tomato chutney chilled or at room temperature.

TAMARIND CHUTNEY RECIPE

Ingredients:

200gms Tamarind (Imli)
300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

How to make imli ki chutney (tamarind chutney):

• Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
• Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
• Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
• Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

INDIAN MANGO CHUTNEY RECIPE

Ingredients:

1/2 kg mango, peeled and coarsely chopped
1 cup raisins
1 cup sugar
3/4 cup vinegar
250 gms ginger finely chopped
1 clove garlic, chopped
1 tsp salt

How to make indian mango chutney:

• Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
• Till the mixture thickens.

SWEET FRUIT CHUTNEY RECIPE

Ingredients:

120 grams whole Amchoor (dry mango slices)
4 teacups Water
180 to 200 grams Sugar (Cheeni) (1 1/4 or 1 1/2 cup)
1/2 teaspoon ground spices
1/2 teaspoon Black Salt (Kala namak)
1 teaspoon white Cumin powder
Salt (Namak) to taste
2 teaspoons Red chili pepper (Lal Mirchi)
1 teaspoon dry Ginger (Adrak) powder
60 grams fresh Ginger (Adrak), sliced (2 tsps)
4 Bananas (Kela)
4tsps Raisins (Kishmish)

How to make sweet fruit chutney:

• Soak the whole amchoor in water overnight.
• Cook it in the same water until tender.
• Cool and pass through a sieve.
• Add to it salt, chilli powder, white cumin powder, dry ginger, fresh ginger slices and black salt dissolved in a little water and mix well.
• Add sliced bananas and raisins soaked in water and mix.
• Serve at dinner or lunch.

STRAWBERRY AND RASPBERRY CHUTNEY RECIPE

Ingredients:

250 grams Strawberries
250 grams Raspberries with shells
1 1/2 cups Water
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 3/4 cups Sugar (Cheeni)
2 big Cardamoms (Elaichi Moti)
3 teaspoons Salt (Namak)
2 cloves Garlic (Lasun), chopped
2 teaspoons long strips of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
6 Almonds (Badam), blanched
8 Dates (Khajoor), long strips
1 cup Vinegar (Sirka)

How to make strawberry and raspberry chutney:

• Remove the shells of raspberries.
• Wash and cook on a low fire with ginger, garlic and water till tender.
• Mash, add sugar, vinegar, crushed cardamoms, salt, Red chili pepper , mashed strawberries, almonds, dates and raisins and cook till a little thick.
• Cool a little, pour it into a jar.

SPICY PINEAPPLE CHUTNEY RECIPE

Ingredients:

1 heaped cup of long strips of Pineapple (Ananas), fresh
1 clove Garlic (Lasun), finely chopped
8 Dates (Khajoor) cut into thin and long strips
2 teaspoons Salt (Namak)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1/4 teaspoon big Cardamoms (Elaichi Moti), ground
1 teaspoon Caramel syrup
3 teaspoons Raisins (Kishmish)
3/4 cup Vinegar (Sirka)
1 heaped teacup Sugar (Cheeni)
1 cup Water

How to make pineapple chutney:

• Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
• Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
• Mix raisins and caramel syrup and cook for a few minutes.
• Pur into a jar.
This chutney can be kept for one year.
• Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.

SPICY CARROT CHUTNEY RECIPE

Ingredients:

1/2 kilo Carrot (Gajar)
15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun)
8 blanched Almonds (Badam), slit into halves
60 grams Raisins (Kishmish) (4 tsps)
4 teaspoons Salt (Namak)
360 grams Sugar (Cheeni) (2 cups)
3/4 teaspoon crushed Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
1 cup Water

How to make carrot chutney:

• Scrape and grate the carrots, chop garlic and slice ginger into long strips.
• Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed.
• Stir well.
• Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
• Pour in a clean jar and cork tightly. Serve after 2 days.

SOUTH INDIAN CHUTNEY RECIPE

Ingredients:

120 grams Channa dal
4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial), fresh
2 teaspoons Whole mustard

How to make south indian chutney:

• Fry dal and green chillies until light brown.
• Grind coconut, fried dal and green chillies finely.
• Add salt and fried whole mustard in 2 teaspoons of ghee.
• Serve with Dosa. Sufficient for 12 to 14 persons.

SONTH CHUTNEY RECIPE

Ingredients:

120 grams whole Amchoor (dry mango pieces)
250 grams Gur (Jaggery)
1 teaspoon Red chili pepper (Lal Mirchi)
3 teaspoons Salt (Namak)
1 teaspoon ground spices
1 1/2 teaspoons dry Ginger powder
1 teaspoon Black Salt (Kala namak)
1 teaspoon white Cumin seed powder

How to make sonth chutney:

• Soak the amchoor overnight in 4 cups of water.
• Boil in the same water in which it was soaked on low fire until tender.
• Pass through a sieve, add a little water every now and then till it is of pouring consistency.
• Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed powder and salt and mix well.
• Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons.
  

PUMPKIN CHUTNEY RECIPE

Ingredients:

250 grams Bottlegourd (Lauki)
1 cup Vinegar (Sirka)
1 1/2 cups Water
1/2 teaspoon Red chili pepper (Lal Mirchi)
2 big Cardamoms (Elaichi Moti)
1 1/2 cups Sugar (Cheeni) (heaped)
2 teaspoons long strips of Ginger (Adrak)
2 cloves Garlic (Lasun), chopped
4 teaspoons Raisins (Kishmish)
6 Almonds (Badam), blanched
8 Dates (Khajoor), stoned
3 teaspoons Salt (Namak)

How to make pumpkin chutney:

• Scrape the pumpkin and grate it.
• Cook in water with garlic, ginger, dates till tender and dry.
• Add vinegar, sugar, salt, Red chili pepper , almonds and raisins.
• Cook till a little thick and slightly golden brown.
• Pour into bottles or airtight jars.

PINEAPPLE CHUTNEY RECIPE

Ingredients:

1 small pineapple (ananas)
2 tbsp sugar
1 tsp haldi (turmeric powder)
3 tsp oil
1 tsp red chilly powder
1 tsp flour
2 tsp jeera (cumin seed)
2 tsp saunf (aniseed)
2 tsp rai (mustard seeds)
1/2 tsp methi seeds (fenugreek)
2 tsp onion seeds
Salt To Taste

How to make pineapple chutney or ananas ki chutney :

• Cut the pineapple into small pieces
• Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.
• Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.
• Cook till the pineapple is done. Add more water if required while cooking the pineapple.
• Mix the maida with some water to a paste and this to the chutney.
• Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.

PEANUT CHUTNEY RECIPE

Ingredients:

1/2 cup peanut
3-4 green chilies
few coriander leaves
1 tsp cumin powder
Salt To Taste
sugar or jaggery as per taste

How to make peanut chutney :

• Soak peanuts in little water for half an hour. Shell them and keep aside.
• Chop the green chilies. Blend the peanuts and chilies.
• Add salt, sugar or jaggery and cumin powder and mix again.
• When serving add lemon juice.

ONION CHUTNEY RECIPE

Ingredients:

1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.

MINT CHUTNEY WITH TAMARIND RECIPE

Ingredients:

handful of Mint Leaves (Pudina Leaves)
2 Green Chillies (Hari Mirch)
1/4 cup Tamarind (Imli)
Salt (Namak) to taste

How to make mint chutney with tamarind:

• Grind the green chillies and mint leaves into a fine paste.
• Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
• Mix the tamarind pulp and salt with the ground paste. <

MINT AND MANGO CHUTNEY RECIPE

Ingredients:

handful of Mint Leaves (Pudina Leaves)
1 Onion (Pyaj) medium
4 Green Chillies (Hari Mirch)
Salt (Namak) to taste
180 grams fresh Raw Mangoes (Aam)

How to make mint and mango chutney:

• Peel the mangoes and remove their stones.
• Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
• Mix with salt.

MINT CHUTNEY RECIPE

Ingredients:

1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind pulp
Salt To Taste
little water

How to make mint (pudina) chutney :

• To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
• Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
• These days ready made pulp is available in the market. Wash the mint leaves well.
• Grind it to a smooth paste with green chillies, salt and tamarind juice.
• You can add water if the mixture is thick.