Garlic Tamarind Chutney Recipes

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Method:

• Sauté 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.

Top Recipes..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.

Top Recipes..Pudina/Mint Ki 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.

Top Recipes..Lemon Chutney

Ingredients:

1/2 kg Lemons (Nimbu)
250 grams Sugar (Cheeni) (2 cups heaped)
1 teaspoon Red chili pepper (Lal Mirchi)
2 tablespoons Salt (Namak)
1/4 teaspoon ground big Cardamoms (Elaichi Moti)
1/8 teaspoon ground Cloves (Lavang)

Method:

Wash the lemons and wipe with a cloth.
Squeeze out the juice and add salt to it.
Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
Add sugar, Red chili pepper , cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.
This chutney can be preserved for one year if it is kept in an airtight jar.

Top Recipes..Curd Chutney

Ingredients:

125 grams Curd (Dahi)
3 Green Chillies (Hari Mirch)
1 tablespoon fresh Mint Leaves (Pudina Leaves)
1 level tablespoon Amchoor
Salt (Namak) to taste

Method:

Beat the curd, grind green chillies and mint leaves finely.
Mix in the curd and add salt. Serve with fried dishes.

Top Recipes..Banana Chutney

Ingredients:

6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

Method:

Peel and chop bananas.
Cook with vinegar to a pulp and then stir in sugar until it dissolves.
Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
Cool, stir and pour into clean jars and cork tightly.
Serve after 2 days.

Top Recipes..Tamarind Chutney

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

Method:

Add 5 cups of water to tamarind and bring to 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.

Top Recipes..Peanut Chutney

Ingredients:


1/2 cup peanut
3-4 green chilies
few coriander leaves
1 tsp cumin powder
Salt To Taste
sugar or jaggery as per taste

Method:

Soak peanuts in little water for half an hour. Shell them and keep aside.
Chop the green chilies. Blend the peanuts and chilies.
Add salt, sugar or jaggery and cumin powder and mix again.
When serving add lemon juice.

Top Recipes..Indian Mango Chutney

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

Method:

Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
Till the mixture thickens.

Top Recipes..Coconut Chutney

Ingredients:


1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Method:

Grind coarsely all the ingredients in a blender and serve.

Top Recipes..Apple and Mango Chutney

Ingredients:

250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

Method:

Cook mangoes and apples in water with ginger and garlic till tender and the water is absorbed.
Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and cook till a little thick.
Cool, pour into jar, cork it tightly.

Top Recipes..South Indian Chutney

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.

Top Recipes..Mango Chutney

Ingredients:

1/2 kg Green Mangoes (Aam)
1 cup Vinegar (Sirka)
1/2 cup Water
1 teaspoon Red chilli pepper (Lal Mirchi)
400-425 grams Sugar (Cheeni) (2 1/2 heaped cup)
4 teaspoons Salt (Namak)
2 tsp long strips of Ginger (Adrak)
2 cloves Garlic (Lasun)
3/4 teaspoon big Cardamom (Elaichi Moti) powder
60 grams Raisins (Kishmish) (4 tsp)

Method:

Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.

Top Recipes..Garlic Chutney

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconutc
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.

Top Recipes..Carrot Chutney

Ingredients:

200 gms grated carrots
2 tbsp grated coconut
1 bunch coriander leaves chopped
4 green chillies
1 tsp lemon juice
Salt To Taste
grounded pepper as per taste

Method:

Grind all the ingredients to a smooth consistency.

Top Recipes..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 coriander.
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.