tomato garlic chutney

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)

METHOD

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.

onion chutney

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)

METHOD

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.

hari chutney

INGREDIENTS

1 big bunch of chopped Cilantro (green coriander)
3 green chopped chilies
3 tablespoons of lemon juice
1/2 inch ginger
1 1/2 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon oil
1 teaspoon sugar
Pinch of asafetida (hing)

Method:

Blend all ingredients, except the cilantro, into a paste.
Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
Blend well and add more salt, green chilies, or lemon juice to taste.

mint chutney

INGREDIENTS

1 bunch fresh mint leaves

2 green chillies

1 tbsp tamarind pulp

Salt To Taste

little water

METHOD

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.

garlic chutney

INGREDIENTS

4 garlic pods

20 red chillies, roasted

2 cups grated coconut

4 tsp oil

a little tamarind

Salt To Taste

METHOD

Saute the garlic, coconut in oil.
Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.

amla ki chutney

INGREDIENTS

200 gms Green Corainder (Cilantro)

250 gms Amla

100 gms Green Chillies

1 small Ginger

1 tsp Salt

METHOD

Clean and wash the corainder.
Chop the amla into small pieces and remove the seed.
Chop green chillies and ginger.
Put all the ingredients in a mixer and make it into a fine paste.

apricot chutny

INGREDIENTS

360 gms Apricots (Khumani)

1 cup Vinegar (Sirka)

2 cups Water

2 tsp Salt (Namak)

1/2 level tsp Red chili pepper (Lal Mirchi)

2 big Cardamom (Elaichi Moti), crushed

1/4 kg Sugar (Cheeni) 2 tea-spoons long strips of ginger

1 clove garlic, chopped

4 tea-spoons raisins

8 blanched almonds

METHOD

Put apricots in boiling water till soft..
Peel and mash the apricots
Strain the pulp and wash the stones of apricots with one cup of water.
Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown
Put it in jar. This can be kept for one year.

south indian chutny

INGREDIENTS

120 grams Channa dal

4 teaspoons Ghee

10 Green Chillies (Hari Mirch)

1 Coconut (Narial), fresh

2 teaspoons Whole mustard

METHOD

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.