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.