RECIPE FOR CHUTNEY SPREAD - Chutney Recipes

INGREDIENTS
1/2 cup grated coconut
4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
METHOD
Grind all ingredients together to form a firm chutney. Use very little water.
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COCONUT CHUTNEY RECIPE - Chutneys Recipes

Ingredients
2 cups of fresh coconut, shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste
Method
Heat some oil and add the dhals, curry leaves, hing, methi and red chillies. Fry till done. Add this to the coconut and tomato and blend into a smooth paste. Add salt to taste. Goes well with dosas, idli and plain rice.
Coconut chutney is used as side dish with all types of Dosas, Idlies, Vadas ( Refer "South Indian Dishes" Category). See Coconut chutney photo (above) to have instant tase in your mouth.

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MINT CHUTNEY RECIPE - Chutneys Recipes

Ingredients

1 bunch mint leaves, washed and chopped 1 small onion, chopped 3-4 cloves garlic, crushed 1 small piece ginger, sliced 4-5 green chillies, chopped 1 tsp coconut(optional), shredded 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste

Method

Fry all these in a little oil, one by one. Blend to a smooth paste using a little water.

Dont Forget to see the Mint chutney photo for proper garnishing.

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PEAR AND MANGO CHUTNEY RECIPE - Chutneys Recipes

Ingredients:

250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely.

Method:

Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar.

Making time: 1 hour

Shelf life: 1 month

Makes 1.5 kgs.

munh main laao paani, dekho mango chutney photo jaani

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RECIPE FOR GREEN ALL-PURPOSE CHUTNEY - Chutneys Recipes

Ingredients:

15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 1/2 tsp. jaggery salt to taste 1 tsp. oil 1 clovette garlic

Method:

Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle.

Note: Sev is a fried Indian snack made of gramflour. Makes 1/2 cup chutney

Making time: 5 minutes

Shelf life: 1 week (refrigerated)

See Green Chutney Photo.

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TOMATO CHUTNEY RECIPE

Ingredients
2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying
Method
Heat 1/2 the amount of oil and add the methi.
Fry for a minute and then add the tomatoes.
Fry till the tomatoes turn soft.
Blend this into a smooth paste, along with the tamarind and the coconut.
Set aside.
Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns.
Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.
Add the blended paste, salt and hing and heat through.
Goes very well with plain rice or chapati.

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