Chutney Recipes
Black Bean and Chutney Rice Salad Recipe
Ingredients
Drained and rinsed black beans (1can), fresh spinach leaves, packed and shredded (1 1/2c), dried red lentils (1/2c), uncooked basmati rice (3/4c), water (2 3/4c), ground cumin (1/2tsp), chopped fresh cilantro (3tbsp), sliced green onions (6), whole kernel corns (1c), chutney (1jar), seeded and chopped red bell pepper (1large).
Method of preparation:-
Take a bowl of medium size; add beans, chutney, green onions, cumin, cilantro, corn and bell pepper in it. Mix all these ingredients properly. Take a large saucepan, keep water to boil in it and mix rice and lentils in it. Turn down the heat and cook it for about 20 to 25 minutes until the water gets absorbed and lentils get cooked. Now take off the pan from heat and then mix the black bean mixture in it. Put it in salad bowl, cover the bowl and keep it in the refrigerator until it gets chilled. Mix the shredded spinach in it before serving this salad.
Number of servings – 6
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Aloo Chutney Wala Recipe
Ingredients
Potatoes, sliced onion (4tbsp), chutney (2tbsp), ginger garlic paste (1tsp), yogurt (2tsp), coriander powder (1tsp), red chilli powder (1/4tsp), cumin seeds (1/4tsp), turmeric powder (1/4tsp), clarified butter (2tbsp), water, salt (to taste) and tomato puree (2tbsp).
For chutney:- Mint chutney, sweet mango pickle and mixed pickle (in equal quantity).
For stuffing:- Cashew nut, grated compressed cheese, turmeric powder, coriander leaves, raisins and salt (All to taste).
Method of preparation:-
For chutney:- Take a bowl, mix mixed pickle, sweet mango pickle and mint chutney in it. Mix this mixture properly. Now the chutney is ready.
For stuffing:- Take a bowl, add cashew nuts, cheese, raisins, turmeric powder, salt and coriander leaves in it. Mix well and then sauté this mixture in a pan. Now the stuffing mixture gets ready. Now take potatoes and cut them in barrel shape. Take a pan, heat clarified butter in it and then fry the potatoes in it. Drain the potatoes and then scoop them and fill them with stuffing mixture and keep them aside.
For Gravy:- Take a pan, place it over heat. Heat butter in it. Fry cumin seeds in it and then add garlic ginger paste, sliced onion and sauté them until the onions get slightly brown. Now add red chilli powder, tomato puree, salt, turmeric powder, water, yogurt and chutney in the pan. Mix it well and then gravy gets ready. Now put the fried and stuffed potatoes in the gravy. Cook them for sometime. Now the dish is ready to serve. Serve it hot with naan or rice.
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Kachri Ki Chutney Recipe
Ingredients
Kachri (50gms), cumin seeds (2gms), coriander powder (10gms), asafoetida (a pinch), garlic paste (100gms), turmeric powder (a pinch), red chilli powder (10 gms), oil and salt (to taste).
Method of preparation:-
Take Kachri, soak it in a bowl for about 5 to 6 hours. Make the fine paste of this kachri by grinding it in a mixer. Take another bowl, add kachri paste, red chilli powder, coriander powder, salt, turmeric and garlic in it. Mix all these ingredients properly. Take a pan, place it over heat, heat oil in it. Fry cumin seeds in it and then add asafoetida and kachri paste mixture in the pan. Now add slightly warm water in it. Reduce the heat to low, cover the pan and then keep it to simmer for about 4 to 5 minutes. Take off the pan from heat and keep it to cool. Now Kachri ki chutney is ready to serve.
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Chutney Pulao Recipe
Ingredients
Basmati rice (1 1/2c), fresh coriander leaves (1/2bunch), green chilies (5-6), garlic (10-15cloves), pomegranate seeds or anardana (1tbsp), ghee (2tbsp), cinnamon (1”stick), cloves (3-4), lemon juice (2tbsp), vegetable stock (3 1/2c), black cardamom (1), bay leaf (1), fennel seeds (1tbsp), peeled and chopped raw mango (1small), ginger (1 inch piece), fresh mint leaves (1/2bunch), parboiled baby potatoes (10-15) and salt (to taste).
Method of preparation:-
Take rice, wash them and soak them for about 20 minutes in a bowl and then drain the water from the rice. Make a fine paste of coriander leaves, green chilies, mint leaves, chopped raw mango, ginger, garlic, fennel seeds and pomegranate seeds by grinding them in a grinder. Peel the baby potatoes and marinate them with 1 tablespoon of green chutney and then keep it aside. Take a pan, heat ghee in it. Add bay leaves, black cardamom, cinnamon stick, cloves and fry them for few seconds. Now add the baby potatoes, mix them and cook them for 5 minutes. Add the rice and sauté them for 5 to 7 minutes. Add the remaining green chutney, salt and the vegetable stock and then mix them well. Cover the pan, cook them for about 10 minutes or until the rice is cooked. Now sprinkle the lemon juice and then serve them.
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Kolhapuri Dry Chutney Recipe
Ingredients
Red chilli powder (1c), roughly chopped onions (2med.), finely chopped fresh coriander leaves (1c), grated dry coconut (1/2c), garlic (10cloves), oil (2tbsp), black peppercorns (1/2tbsp), sesame seeds (1tbsp), cinnamon (1/2” stick), cloves (10), coriander seeds (1c).
Method of preparation:-
Take a pan, place it over heat. Dry roast the coriander seeds, cumin seeds, sesame seeds, cinnamon, cloves, fennel seeds, black peppercorns one by one in the pan and then keep them aside. Roast the dry coconut until it gets reddish and then keep it asde to cool. Take a pan, heat oil in it and fry the chopped onions, garlic and coriander leaves on low heat until get brown and crispy. Mix all these together and then grind them to fine powder. Mix the red chilli powder in it. Keep it to cool completely and then store it in air tight container. Keep it in the refrigerator.
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Khajur Chutney Recipe
Ingredients
Dates (15-20), fennel seeds (1/4tsp), tamarind pulp (1c), dry ginger powder (1tsp), black salt (1tsp), red chilli powder (2tsp), jiggery or gur (1/2c), cumin seeds (2tsp) and salt (to taste).
Method of preparation:-
Take dates, remove the stones and then chop them roughly. Take a pan, dry roast the cumin seeds and the fennel seeds. Cool them slightly and then grind them to a powder. Mix together the chopped dates, tamarind pulp, fennel and cumin powder, dry ginger powder, rock salt and salt to taste with a cup of water in a pan. Cook them on medium heat until it starts boiling, reduce the heat to low and keep on boiling for 6 to 8 minutes. Keep it to cool and serve it.
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Keerai Chutney (Spinach Chutney) Recipe
Ingredients
Spinach (1med.), split black gram skinless or dhulli urad dal (1tbsp), split Bengal gram or chana dal (1tbsp), asafoetida (1/4tsp), whole dry red chillies (4), gren chillies (2), onion (1med.), tomato (1med.) and oil (1tsp), scraped coconut (4tbsp), tamarind pulp (1tsp) and salt (to taste).
Method of preparation:-
Take spinach, wash and drain it and then chop it roughly.Take onion, tomato and green chillies. Peel, wash and finely chop the onion. Wash and then finely chop the tomato. Remove the stem of the green chillies, wash them and then chop them. Take a vessel, heat oil in it. Roast the urad dal and the chana dal in the oil until it gets golden brown. Add chopped onion, asafoetida, chopped tomatoes, red chillies and green chillies in the vessel. Mix them and cook them for 5 minutes. Add scrapped coconut, spinach, tamarind pulp and salt. Mix it well. Take out the pan from heat and keep it to cool. When it gets cool then grind it to fine paste and then serve it.
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Saeb Ki Chutney Recipe
Ingredients
Deseeded and chopped apples (4-5med.), rock salt or sendha namak (1/2tsp), sugar (1/2c), grated ginger (1/2tsp), cinnamon powder (1/2tsp), red chilli powder (1tsp), vinegar (1/2tsp), raisins (10-12) and salt (to taste).
Method of preparation:-
Take a thick bottomed pan, heat the pan and then add apples along with sugar. Cook the apples with sugar, it will start leaving water. Cook it until the water evaporates and then add salt, ginger, rock salt. Cook it for about 5 minutes on low heat. Now add the raisins, red chilli powder, cinnamon and vinegar and cook it for about 1 minute. When the saeb chutney gets ready then take off the pan from the heat and keep it to cool properly before store it in the sterilized and the air tight container. Now enjoy this sweet and sour chutney.
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Pineapple Raisin Chutney Recipe
Ingredients
Pineapple (1med.), crushed red chillies (1/2tsp), raisins (2tbsp), panch phoran (1tsp), ginger (1/2inch piece), sugar (1tbsp) and salt (to taste).
Method of preparation:-
Take pineapple, peel it and then cut it into small pieces.Take ginger, peel it and then grind it in a grinder to make paste. Take a pan, place it over heat. Cook pineapple with the ginger paste in the pan. Add raisins and sugar in the pineapple and keep on cooking the pineapple with raisins. Now add the crushed red chillies, one teaspoon of panch phoran powder and salt according to your taste in the pineapple mixture. Now reduce the heat to low, add one cup of water in the pineapple mixture and cook it on low heat for about 5 minutes. When the chutney gets ready then take off the pan from the heat. The chutney can be served hot or cold.
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Papaya Chutney Recipe
Ingredients
Raw papaya (1/2med), dry ginger powder (1tsp), tamarind pulp (1tbsp), sugar (1/4c), mustard seeds (1/2tsp), oil (1/2tsp) and salt (to taste).
Method of preparation:-
Take papaya, peel it, wash it and cut it into cubes. Steam it in the pressure cooker with half a cup of water for 10 to 15 minutes. Mix sugar with one cup of water and cook it to make thin syrup. Take a kadai, heat oil in it and add mustard seeds. When the seeds start crackling, pour it into the sugar syrup. Add salt and then steamed papaya. Keep on stirring all the mashing the papaya. When the papayas gets cooked completely then adds the tamarind pulp and keep it to cook for some more time until all the moisture gets dried up. Adjust the seasoning.
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