Chutney Recipes - Page 3
Moolangi Chutney Recipe
Ingredients
1. Grated white radish (1 1/2c)
2. green chillies (3)
3. crushed garlic flakes (5-6)
4. ginger (1small piece)
5. peppercorns (3-4)
6. dalia (1tsp)
7. scraped fresh coconut (5-6 tbsp)
8. tamarind juice (1tsp)
9. cooking oil (1tbsp)
10. mustard seeds (1/2tsp)
11. curry leaves (1sprig)
12. salt (to taste)
Method of preparation:-
1. Take a blender, put coconut, tamarind, dalia, peppercorns, green chillies and the ginger in it. Blend all together. When it is almost smooth in texture then add the grated radish, garlic and salt according to taste.
2. Now run the blender for about 3-4 seconds.The garlic and the radish should be about a quarter mashed up. Now to prepare the seasoning, take a pan and heat the oil in it. Add mustard seeds and curry leaves in the oil.
3. When the seeds get splutter then add the blended mixture in it and then mix it well with the seasoning. Put it in a bowl and keep it in the refrigerator.
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Coriander Tomato Chutney Recipe
Ingredients
1. Fresh coriander leaves or cilantro parsley (1c)
2. grated coconut (1/2c)
3. tamarind (a pinch)
4. tomato (1large)
5. green chilies (2)
6. salt (to taste)
7. oil (3spoon)
8. mustard seeds (1tsp)
9. urad dal (2tsp)
Method of preparation:-
1. Take fresh coriander leaves. Wash them and pick the leaves from the stem. Cut the tomato in to medium size pieces. Now take all the ingredients except mustard seeds, oil and urad dal. Grind them in the blender into a thick paste.
2. Take a fry pan, place it over heat. Heat 3 spoons of oil in the pan and then add the mustard seeds in the hot oil. When the seeds get splutter then add the urad dal and fry it for few minutes.
3. Now add the ground paste of all the ingredients in the pan and fry it until the raw smell of the ingredients disappears. Take off the pan from the heat. Put the chutney in a bowl and keep it to cool and then place it in the refrigerator.
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Green All Purpose Chutney Recipe
Ingredients
1. Coriander (1/2c)
2. sev or potato wafer (1tbsp)
3. lemon (1/2)
4. oil (1tsp)
5. asafetida (a pinch)
6. jaggery (1/2tsp)
7. garlic (1clove)
8. salt (to taste)
Method of preparation:-
1. Take a small mixie, clean its container. Put all the ingredients in the grinder of mixie except and asafetida.
2. Heat the oil in a pan and add the asafetida in the pan and then put it in the grinder. Now grind all the ingredients in the mixie until the smooth chutney is obtained. Use as little water as possible to make the chutney. Keep it for longer.
3. When it gets dry then adds a little water. Store the chutney in a clean glass container or a bottle. Keep it in the refrigerator and use it only for 1 week. Sev as used in the chutney is Indian snacks made from the gram flour.
Makes:- 1/2 cup chutney
Making time 5 minutes
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Basic Curry Sauce Recipe
Ingredients
1. Finely chopped onion (1med.)
2. peeled and thinly sliced root ginger (1.5 inch)
3. ground coriander seeds (1/2tsp)
4. turmeric powder (1/2tsp)
5. peeled and sliced garlic (4cloves)
6. vegetable oil or ghee (3tbsp)
7. ground cumin seeds (1/2tsp)
8. mild fleshly green chillies- de-seeded and veined and then chopped
9. smooth thick and sieved tomatoes or passata (5tbsp) or concentrated tomato puree (1tbsp)
Method of preparation:-
1. Take a heavy pan, place it over heat. Heat the oil in it and then add chopped onions in it. Stir it for few minutes on high heat. Add the garlic, ginger and green chilli. Stir it for 30 seconds and then reduce the heat to low.
2. Cook it for 15 minutes and stir it constantly and avoid it from the burning. Add the coriander, cumin and turmeric powder and cook it for further 5 minutes. Do not burn the spices or to avoid the burning, sprinkle the few drops of water. Take off the pan from the heat and cool it.
3. Take a blender, put the contents of pan in it with some water. Mix it until it gets smooth. Add the passata and stir it. Now put this pureed mixture in the pan and cook it for 20 to 30 minutes on very low heat and stir the mixture occasionally.
4. Fry the sauce gently in the pan and it will darken in color to orange brown. Finally it becomes something like good tomato Ketchup.
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Hot Mango Chutney Recipe
Ingredients
1. Slightly ripened sweet mangoes (3large)
2. methi (fenugreek) seeds (1/4tsp)
3. finely minced lemon rind (1tsp)
4. coriander seeds (1tsp)
5. lemon juice (1tsp)
6. saunf (fennel) seeds (1/2tsp)
7. green chillies (10)
8. cumin seeds (1tsp)
9. finely minced ginger (1/2”)
10. hing (a pinch)
11. mustard seeds (1tsp)
12. cooking oil (2tsp)
13. salt (to taste)
Method of preparation:-
1. Take slightly ripen mangoes, wash them, peel them and cut them into small chunks. Take a pan, place it over heat. Heat 2 teaspoon of oil in it. Fry the chunks in it until they turn mushy. Drain them, mash them and keep them aside.
2. Roast the cumin and coriander seeds, saunf and methi and then crush them coarsely with a pestle and mortar or with a coffee grinder then keep it aside.
3. Now heat the remaining oil in the pan and add mustard seeds and hing in it. When the mustard gets crackles then adds green chillies and ginger and then fry them for 1-2 minutes. Then add mango, lime juice, lime rind, powdered masala and salt to taste.
4. Keep it for boiling on low heat. Take off the pan from the heat and keep it to cool to room temperature. When it gets ready then store it in the airtight container in the fridge.
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Sweet Mango Chutney Recipe
Ingredients
1. Slightly ripen mangoes, peeled and cut into chunks (3large)
2. lime juice (1tsp)
3. jaggery or sugar (2tsp)
4. roasted coriander seeds (1/2tsp)
5. pitted dates (5large)
4. roasted cumin seeds (1tsp)
5. cooking oil (2tsp)
6. salt (to taste)
Method of preparation:-
1. Take ripe mangoes, peel them and cut them into small chunks. Take a pan, place it over heat. Heat 2tsp of oil in the pan and fry the chunks until they turn mushy. Drain them, mash them well and keep them aside to cool.
2. Add rest of the ingredients to the mangoes; blend them without adding any water to a smooth paste. Add salt if needed.
3. Take it out from the blender and store it in airtight container. It keeps well for a week if it is properly stored in a fridge.
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Bitter Gourd Gojju Recipe
Ingredients
1. Bitter gourds (2med.)
2. melted jaggery (2tbsp) or sugar (2tsp)
3. mustard seeds (1tsp)
4. roasted and powdered, white sesame seeds (2tsps)
5. curry leave (1sprig)
6. minced onion (1)
7. shredded coconut (2tsp)
8. dhania powder (1tsp)
9. sambar powder (2tsp)
10. minced garlic cloves (3-4)
11. turmeric powder (1/2tsp)
12. cumin powder (1tsp)
13. roasted and powdered methi seeds (1tsp)
14. juice of small ball of tamarind
15. hing (a pinch)
16. oil
Method of preparation:-
1. Take bitter gourds, scrap the skin of them and then wash them. Give a cut lengthwise and remove the seeds and then cut them into large half- rounds. Sprinkle the salt on them and place a heavy weight on them. This is all done to reduce the bitterness of gourds. Keep them aside for ½ an hour.
2. Take a pan, place it over heat. Heat 3 tsp of oil in it and fry the gourds in it until get brown. Drain them and keep them aside. Now heat 3 tsp of oil and add mustard seeds and curry leaves. When the mustard seeds get crackles then add minced onion and garlic and fry them.
3. Now add all raw dry powders and fry them for 2 minutes. Add the shredded coconut and again fry for 2 minutes. Add fenugreek and sesame powder and mix them well. Now add fried gourd, jaggery and tamarind. Add salt to taste and enough water to cover the vegetables. Keep them to boil and reduce the heat.
4. Cook them until the gravy gets thickens. Then remove the pan from the heat and add the hing. Mix it well. When it gets ready serve it as chutney with chapatti, dosa or plain rice.
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Pear and Mango Chutney Recipe
Ingredients
1. Raw and firm mango (250gms)
2. finely chopped cashew (8)
3. pears (250gms)
4. finely chopped almonds (8)
5. sugar (500gms)
6. raisins (1tbsp)
7. salt (2tsp)
8. marshmelon (kharbooja) seeds (1tbsp)
9. red chili powder (1tsp)
10. garam masala (1tsp)
Method of preparation:-
1. Take mangoes and pears, wash them, peel them and then mash them. Take a heavy sauce pan. Put sugar of about 1 tablespoon in it.
2. Place the pan over low heat. Heat the sugar until it turns brown on a low flame by stirring it continuously. Now add about 500ml of water and boil it. When the sugar gets fully dissolved in the water then adds the remaining sugar.
3. Boil it again when it starts boiling then add the mashed fruits, raisins, marshmelon seeds, cashew, chilli and salt in the sauce pan. Stir it occasionally; boil it until the jam consistency is obtained. Now add garam masala and the clove powder.
4. When it becomes thick like a jam then take off the pan from the heat. Keep it to cool a bit and then put it in an air tight container.
Make about 1.5 kg chutney
Making time – 1 hour
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