Please share some of your chutney recipes (all varieties)…
Re: Chutneys
Mint Chutney:
1 big handful of washed mint leaves
1/4 medium onion
2 hot green peppers (any variety depending on how spicy you want it)
2 cloves garlic
salt/pepper to taste
Add all ingredients to blender and blend on high speed until well grinded. You can add 1-2 teaspoons water to make grinding easier. YOu can serve as is....or mix into plain yogurt for a creamy chutney that is yummy with pakoray/samosa and even over green salad.
You can add coriander to the greens or do half coriander/half mint...again just experiment. Same with the onion/garlic. Also if you plan keeping it plain chutney, add like a wedge of a tomato as well.
Re: Chutneys
Oh and this isn't quite a "chutney' but its a "sauce" which tastes good with french fries/samosa/pakoras...etc.
Just mix about 3 tablespoons mayonnaise with about 2 tablespoons ketchup...add some hot sauce. Add black pepper, red pepper, garlic powder, onion powder and if u have it some dried parsley/oregano flakes. Grrr.....also lots of room to adjust flavors to what you ike. I loveee this mayo/ketchup combo with food in ramadan
Re: Chutneys
I love chutneys…mint leaves wali…with a little raw mango in it…kabab kay saath… 
Buss koi bana kar khila dey tou maza aa jai… 
Re: Chutneys
i like this BUKARHA chutney:halo:
Re: Chutneys
hmm im gonna try this 2night..thanks :)
Re: Chutneys
i like PEACH CHUTNEY.......its so yum with pakoras and kababs and also over fruit chaat,chana chaat or dahi baras....its a little sweet and a little bit sour,and i like it that way.....hope u guys might as well.....and it is easy to make....
i just approxiamte the ingredients so dont know the exact measures....
INGREDIENTS:
4 or 5 peaches(hard/not ripe ones)
wash them well and cut them in halves.remove the seed .blend them with a splash of water in a blender until smooth.then add to a cooking pot and let it simmer on low flame....also add the following
sugar(i usually use 5 or 6 tablespoons ...but u may use it accordingly if u want it more or less sweet)
salt(half teaspoon)
red chilli powder(half to one tsp)
roasted zeera,crushed coarsely(1 tsp)
let it all cook till it reduces and gets thick and syrupy.then add juice of one or two lemons and some vinegar(as a preservative).put in jars and use whenever.it really keeps well in the freezer so i always keep some handy.
Re: Chutneys
OMG you must be my long lost twin! I had come here to post this thread.
Re: Chutneys
**TAMARIND CHUTNEY RECIPE **
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
How to make imli ki chutney (tamarind chutney):
- Add 5 cups of water to tamarind and bring to er 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.
Re: Chutneys
APPLE AND MANGO CHUTNEY RECIPE
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
How to make apple and mango chutney:
- 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.
Re: Chutneys
COCONUT CHUTNEY RECIPE ****
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
Hoe to make coconut coriander chutney :
Grind coarsely all the ingredients in a blender and serve.
Re: Chutneys
APRICOT CHUTNEY RECIPE ****
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
How to make apricot chutney:
- 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..
Re: Chutneys
BANANA CHUTNEY RECIPE ****
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)
How to make banana chutney:
- 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.
Re: Chutneys
CARROT CHUTNEY RECIPE ****
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
How to make carrot coconut chutney :
Grind all the ingredients to a smooth consistency.
Re: Chutneys
CURD CHUTNEY RECIPE ****
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
How to make curd chutney:
- Beat the curd, grind green chillies and mint leaves finely.
- Mix in the curd and add sall Serve with fried dishes.
Re: Chutneys
DATE CHUTNEY RECIPE ****
Ingredients:
1/2 kilo Dates (Khajoor)
2 teaspoon fresh Ginger (Adrak), cut into thin long strips
4 teaspoons Salt (Namak) (level)
1 cup Sugar (Cheeni)
6 teaspoons Raisins (Kishmish)
1 1/2 cups or 2 cups Vinegar (Sirka)
1/4 cup blanched Almonds (Badam)
2 Cloves (Lavang)
2 big Cardamoms (Elaichi Moti)
1/4 teaspoon ground Cinnamon (Dalchini)
1/4 teaspoon Red chili pepper (Lal Mirchi)
How to make date chutney:
- Stone the dates and cut them in halves.
- Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
- Now add sugar and cook until the mixture thickens.
- Remove from the fire, add raisins, almonds slit into halves and stir well.
- While the chutney is hot pour into clean jars and cork tightly.
- Serve after 4 days.
Re: Chutneys
GARLIC CHUTNEY RECIPE ****
Ingredients:
4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste
How to make garlic tamarind chutney :
- 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.
Re: Chutneys
GUAVA CHUTNEY RECIPE ** **
Ingredients:
250 grams Guava (Amrood)
1 cup Vinegar (Sirka)
2 cups Water
1 level teaspoon Red chili pepper (Lal Mirchi)
2 big Cardamoms (Elaichi Moti)
180 grams Sugar (Cheeni) (1 1/4 cup)
2 level teaspoons Salt (Namak)
2 tsps Ginger (Adrak), cut into thin long strips
2 cloves Garlic (Lasun)
1 teaspoon Raisins (Kishmish)
10 blanched Almonds (Badam)
How to make guava chutney:
- Peel the guavas, cut each into four pieces and remove the seeds.
- Cut into thin slices and cook with ginger, garlic and water.
- Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
- Cool and put in a jar and cork tightly.
- Serve the next day.
Re: Chutneys
CORIANDER CHUTNEY RECIPE ****
Ingredients:
1 bunch coriander (cilantro) chopped
3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste
How to make coriander (cilantro) chutney :
- Mix and blend all ingredients thoroughly in a mixie to make a paste.
- Add little water if required.
Re: Chutneys
LEMON CHUTNEY RECIPE ****
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)
How to make lemon chutney:
- 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.