Chutneys

[redroses]

Re: Chutneys

alright hre's the recipe

ingredients

imli - one pack
sugar - two n half tablespoon
redchilli - halg tablespoon

u can add water according to u

i make it in a ver simply way

boil water in a pan put imli in it add sugar and red chilli and stir it and let it for 20 mins until it gets thick

[Dushwari]

Re: Chutneys

apple chutney

ingredients
green apple (peeled, diced - 4 medium
walnuts shredded - 2tbsp
nutmeg - 1/4 tsp
cumin/kalonji - 1/2 tsp
sugar - 2 tsp
honey - 1 tbps
water - 2 cups

method
make apple sauce by adding water, sugar and diced green apples. keep stirring to avoid burning.
bring to boil and simmer until the apples are mashed into a paste with water and sugar.
add nutmeg, cumin or kalonji. finally add honey and the shredded walnuts.
the mixture will caramelize. consistency should be like sauce.
take off the stove top. cool on rack.
preserve in an air tight glass jar.
eat either with a slice of brown bread, or like plum chutney.

[Zabardast]

Re: Chutneys

@AnGeL EyEs

hollowman may Allah bless you!! :)

thanks for all the recipes....i'll be sure to try out some of em.

Okay go ahead...aur phir mujhey bhi khilana... :)

[underthecross]

Re: Chutneys

@Afro-Sheen

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.

That pestle thingy works much better than a blender.

[underthecross]

Re: Chutneys

@hollowman

**TOMATO GARLIC CHUTNEY RECIPE **

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)

How to make tomato chutney:

1. Put the tomatoes in boiling water for 5 minutes.
2. Take out from the water, wipe and remove their skins and cut into small pieces.
3. Cut ginger into long, thin slices.
4. Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
5. Stir constantly until thick.
6. Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
7. Remove from the fire, cool and keep in air tight jar.

No cardamoms, No Badaam, and No kishmish, would give you the perfect chutney and secondly put some tyme. (Ajwain) goes really good with tomatoes.

[Lusi]

Re: Chutneys

Imli kee chutney

Imli
tomato puree
balsamic vinger
lemon juice
salt
chat masala
red peper
sugar
brown sugar
dried dhaniya powder

Soak imli in water, when all the imli has been extracted in the water, drain it. Add the imli water in a pan, add all the above ingredients except sugar and brown sugar. When the imli mixture has boiled for almost 10-15 mins, then add brown sugar and regular table sugar. Let it cook till it reaches your desired consistancy. Let it cool and save it in a clean, dry bottle/container.

Since I don't measure stuff so I can't write the exact amount of spices and stuff required. Basically look at the quantity of imli water. For example if it is 1 cup water, add almost 2-3 tbsp of tomato puree, 1/2 tsp of salt, 1/4 red chili, 2-3 of brown sugar and regular sugar, 1-3 of lemon juice, 1-2 of balsamic vinegar, almost 1tsp of chat masala and dried dhaniya. If you like more towards meethi side add more sugar & brown sugar. If you like more spicy, add more red chili. If you like to keep it tangy you want to keep the chili and sugar content low. Just make sure you taste it and adjust the salt and spices to your taste before poring it into container.

Enjoy it with chaat, dahi baray, and all sorts of snacks.

If you like to make aloo bukhara and imli kee chutney then soak aloo bukharas over night. (don't soak them into too much water) Next day take the seeds out of them, they will come out eaily. Take the aloo bukharas out of water and soak imli in the same water. When imli is extracted completly in the water, drain it. Add the this water, aloo bukharas and all the other ingrdients mentiomed above (except sugars). Let it cook on medium heat for 20-30 mins (or till the aloo bukharas are really soft and start blending in the syrup) Then add sugar(s). Let it cook till you obtain the required consistancy. Check the spices, when done pour it into a clean and dry container.

Let the chutnies cool before refrigerating them.

oh and if you don't have brown sugar, skip it, just use enough regular sugar.
if you don't have balsamic vinegar, skip it, use half amount of the regular vinegar (if adding more then one tsp).

[Naughty_honey]

Re: Chutneys

all recipes r yummy