Chutney Recipes - Page 2
Annaraser Chutney (Pineapple Chutney) Recipe
Ingredients
1. Pineapple (1/4large)
2. sugar (3tbsp)
3. chopped ginger (1 inch piece)
4. raisins (10-12)
5. bay leaves (2)
6. mustard seeds (1/4tsp)
7. oil (1 1/2tbsp)
8. salt (to taste)
9. water (1c)
Method of preparation:-
1. Take pineapple, peel it and then remove the eyes of the pineapple. Throw out the hard part of the pineapple and then chop it into small dices.
2. Take a kadai, heat oil in it. Add mustard seeds in it. When the mustard seeds starts to crackle then add the pineapple pieces in the kadai. Saute them for 2 to 3 minutes and then add raisins, bay leaves and ginger again saute them for 2 minutes.
3. Add salt and mix it well. Now add one cup of water and sugar. Cook it on simmer until the chutney gets thicken. Keep it to cool and then serve it.
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Aloo Bukhare or Plum Ki Chutney Recipe
Ingredients
1. Deseeded and pureed plums (8-10 med.)
2. roasted cumin powder (1tsp)
3. deseeded and chopped dates (6-8)
4. red chilli powder (1tsp)
5. rock salt (1/2tsp)
6. jaggery or grated gur (1/4c)
7. salt (to taste)
Method of preparation:-
1. Take a thick bottomed pan, place it over heat. Pour the plum puree in it. When the puree starts boiling then add rock salt, jaggery, salt and red chilli powder, mix them well.
2. Keep it to simmer on medium heat for about 10 minutes or until it gets thicken. Now add cumin powder, mix it and again simmer it for about 2 or 3 minutes.
3. Mix dates and cook it for 2 minutes by stirring it continuously. Take off the pan from heat, keep it to cool properly and then store it in sterilized and airtight glass jar.
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Lemon Chutney Recipe
Ingredients
1. Lemons (12)
2. vinegar (1c)
3. garlic (20 cloves)
4. salt (1tbsp)
5. ginger (2 inch stick)
6. sugar (14 tbsp)
7. red chilli powder (2tsp)
8. green chillies (6-8)
Method of preparation:-
1. Take lemons, wash and wipe them completely with dry cloth. Cut each lemon lengthwise into 8 parts and then cut it into two pieces. Take out the seeds and reserve the liquid that is given out while cutting.
2. Take ginger, peel it and then chop it. Peel the garlic and then cut it finely into slices. Remove the skin of the green chillies and then finely chop them.
3. Take a large pan, mix the lemon pieces, finely chopped ginger, finely sliced garlic, chopped green chillies, sugar, red chili powder and salt in the pan.
4. Cook this mixture on low heat until it gets thickens. Add vinegar and keep it to cook for 5 minutes. Keep it to cool and store in dry bottles. Keep it mature for 3-4 weeks before using.
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Coconut Chutney Recipe
Ingredients
1. Scraped coconut (1c)
2. oil (2tbsp)
3. mustard seeds (1/4tsp)
4. split black gram skinless (1/2tsp)
5. whole dry red chilli, broken (2)
6. curry leaves (1sprig)
7. asafoetida (a large pinch)
8. salt (to taste)
Method of preparation:-
1. Take a scraped coconut, use only the white part of the scraped coconut and avoid the brown part of it. Add very little water in the scraped part of the coconut and then grind it in a grinder. Add salt to taste and mix it well. The consistency of the chutney should be thick.
2. Take a pan. Heat the oil in it. Add urad dal, mustard seeds, red chillies in the pan. When the mustard seeds get crackle and dal turns lightly brown then add asafoetida and the curry leaves. Now add the ground coconut. Mix it thoroughly and then serve it with idli or dosa.
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Onion Tamarind Chutney Recipe
Ingredients
1. Diced onion (4med.)
2. chopped green chilli (2)
3. asafoetida (a pinch)
4. red chilli powder (2tsp)
5. roasted and crushed cumin seeds (2tsp)
6. fennel seeds powder (1tsp)
7. black salt (1/2tsp)
8. oil (1tbsp)
9. jaggery or grated gur (3tbsp)
10. tamarind pulp (1c)
11. salt (to taste)
Method of preparation:-
1. Cook the tamarind pulp and the grated jaggery in a pan. Take another pan, heat oil in it. Add onions, saute them by pressing them lightly with the spoon so that the layers get separated.
2. Add fennel powder, black salt, salt, crushed roasted cumin seeds and red chili powder to the tamarind pulp and then mix it. Add green chillies and asafoetida to the onions and keep it to saute until the onion reddens slightly at the edges.
3. Cook the tamarind mixture until it gets thickens. Now add the sauteed onions and mix. Take of the chutney from the heat and keep it aside to cool. Now it is ready to serve but it does not have a long self life.
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Kele Ki Chutney (Banana Chutney) Recipe
Ingredients
1. Banana (1large)
2. jaggery or grated gur (1/2c)
3. dry ginger powder or soonth (1/2tsp)
4. fennel seeds or saunf (1tsp)
5. cumin powder (1/2tsp)
6. red chilli powder (1/2tsp)
7. dry red chilli (1)
8. tamarind pulp (4-5 tbsp)
9. salt (to taste)
10. water (2c)
Method of preparation:-
1. Take a pan, add tamarind pulp and jaggery in it with two cups of water and then keep it to boil. Reduce the heat to low, add dry red chilli, soonth, fennel seeds, red chilli powder, cumin powder and salt. Keep it to cook on low heat for about 15 to 20 minutes until it gets thickens.
2. Now take a banana, peel it and cut it into round slices. Add these slices of banana into the chutney. Again cook for about 1 minute and then adjust the seasoning. Keep it to cool in the refrigerator. Serve it chilled.
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Apricot And Black Pepper Chutney Recipe
Ingredients
1. Chopped golden apricot (35-40)
2. raw mango (1med.)
3. crushed black peppercorns (8-10)
4. rock salt (1/2tsp)
5. sugar (1c)
6. citric acid (1tsp)
7. roasted and crushed cumin seeds (1tsp)
8. crushed whole dry red chillies (1/2tsp)
9. garam masala (1/2tsp)
10. salt (to taste)
11. water (1c)
Method of preparation:-
1. Take a pan, place it over heat. Add chopped apricots with one cup of water in the pan. Cook until the apricots get soft. Now boil the mango, peel it and remove the pulp. Make the puree of the pulp or chop the pulp.
2. Take another pan, cook raw mango and sugar until the sugar gets melt. Reduce the heat and continue to cook until the mixture gets slightly thicken. Drain the apricots and then reserve the cooking liqueur.
3. Now add the apricots to the mango mixture and cook it. Add the little of the cooking liqueur time to time to prevent the mixture from burning. Add rock salt and salt and mix it.
4. Add crushed roasted cumin seeds, citric acid, garam masala powder and then mix them well. Add crushed black peppercorns and crushed red chillies and then mix them. Cook until the mixture gets the consistency of chutney. Keep it to cool and then store in the sterilized glass jar.
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Angoor Aur Khajur Ki Chutney Recipe
Ingredients
1. Seedless grapes (25-30)
2. chopped and deseeded dates (250gms)
3. raisins (1 1/2tbsp)
4. red chilli powder (1tsp)
5. roasted cumin seeds (1/2tsp)
6. jaggery or grated gur (1/4c)
7. salt (to taste)
Method of preparation:-
1. Take a pan, place it over heat. Roast the cumin seeds in the pan. Keep them to cool and then make the powder of the seeds. Cook the grapes and the dates together in a pan with few drops of water. Cook them until the grapes get completely mashed.
2. Add raisins, roasted cumin seeds, red chilli powder and cook them for 5 minutes. Now add salt and jaggery amd mix properly with the other ingredients in the pan.
3. Cook it until the jaggery gets completely dissolved and it gets well blended. Keep it for sometime and serve it at room temperature.
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Anjeer ki Chutney Recipe
Ingredients
1. Figs or anjeer (500gms)
2. chopped onion (2med.)
3. chopped garlic (4-5cloves)
4. almonds (15-20)
5. malt vinegar (2tbsp)
6. oil (3tbsp)
7. sugar (4tbsp)
8. red chilli powder (1tsp)
9. finely chopped green chillies (3)
10. green cardamom powder (1tsp)
11. melon seeds or magaz (1tbsp)
12. white vinegar (2tbsp)
13. salt (to taste)
Method of preparation:-
1. Take anjeer and almonds, blanch them. Peel the almonds and then cut them into slices.
2. Take a kadai, heat oil in it. Saute garlic in the oil and then saute the onion. Add three tablespoon of sugar, malt vinegar, red chili powder and salt in the kadai. Add 1/4th cup of water and mix it well.
3. Take off the kadai from the heat and keep it to cool. Now grind all the cooked ingredients with anjeer, half of almonds, green chillies and green cardamom powder. Add a little water and white vinegar to dilute the paste.
4. Heat the oil slightly in the kadai. Add the remaining sliced almonds, melon seeds and ground chutney in the kadai and then mix it well. Now adjust the seasoning. Add the sugar for glaze and white vinegar for sourness. Keep it to cool and then serve it.
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Chutney Masala Potatoes Recipe
Ingredients
1. Potatoes (6large)
2. red chili flakes (1tsp)
3. olive oil (2tbsp)
4. lemon juice (1tbsp)
5. black peppercorns (6-8)
6. sea salt (to taste)
7. cumin seeds (1/2tsp)
Method of preparation:-
1. Take potatoes; parboil them in 5 cups of water for 2 minutes. Drain them, cool them and cut into thick wedges. Heat the oven to 200 degrees C.
2. Take a baking tray, grease it with oil. Roast the cumin seeds on the griddle or tawa. Crush coarsely with a pestle the peppercorns, roasted cumin seeds, red chili flake and salt.
3. Take a bowl, put the potato wedges in it and sprinkle the 3/4th of crushed masala over them. Mix the remaining oil with a spoon. Now spread these potatoes on the greased baking tray.
4. Place the tray in preheated oven and bake them for about 15 minutes. When the potatoes get baked then take out the tray from the oven and sprinkle with the remaining crushed masala and serve them hot.
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