Sweet Fruit Chutney Recipe


250 grams Strawberries
250 grams Raspberries with shells
1 cup Vinegar (Sirka)
4 teaspoons Raisins (Kishmish)
1 1/2 cups Water
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 3/4 cups Sugar (Cheeni)
2 teaspoons long strips of Ginger (Adrak)
3 teaspoons Salt (Namak)
2 cloves Garlic (Lasun), chopped
6 Almonds (Badam), blanched
8 Dates (Khajoor), long strips
2 big Cardamoms (Elaichi Moti)

How to make Strawberry Raspberry Chutney

  • Remove the shells of raspberries.
  • Wash and cook on a low fire with ginger, garlic and water till tender.
  • Mash, add sugar, vinegar, crushed cardamoms, salt, Red chili pepper , mashed strawberries, almonds, dates and raisins and cook till a little thick.
  • Cool a little, pour it into a jar.


Sweet Mango Chutney Recipe


3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)
2 teaspoon sugar or jaggery
1/2 teaspoon coriander seeds, roasted
1 teaspoon lime juice
2 teaspoon cooking oil
5 large dates, pitted
1 teaspoon cumin seeds, roasted
Salt to taste

How to make Sweet Mango Chutney

  • Peel the mango and cut it into small chunks.
  • Heat about 2 teaspoon oil in a pan and fry the chunks till they turn mushy.
  • Drain, mash well and set aside to cool.
  • Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.
  • Adjust salt if needed.
  • Remove from blender and store in an airtight container.
  • This chutney keeps well for over a week when properly stored in the fridge.


Tomato Chutney Recipe


3 Onion
2 Tomato
3 Red chilies
3 pieces Garlic
2 strings Coriander leaves
A pinch Hing (Perungayam)
1 teaspoonn Mustard and urad dhal
A string Curry leaves
Oil and Salt

How to make Tomato Chutney

  • Heat Oil in a pan. Add Red chilies, Onion and Garlic, fry till it turns into golden brown.
  • Then add Tomatoes and fry till it becomes soft.
  • Once it cools off, grind all the fried items with Coriander leaves, Hing, Salt in blender.
  • Heat 2 or 3 teaspoonns of Oil. Add Mustard and Urad dhal. Once it splutters add Curry leaves and the ground mix, fry for 2 to 3 minutes. Remove from heat.

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Tomato Garlic Chutney Recipe


1 kg Tomatoes
1 teaspoon Red chili pepper
240 grams Sugar
2 cloves Garlic, chopped
30 grams fresh Ginger
60 grams Raisins
2 teaspoons Salt
10 blanched Almond
1 Onion
3/4 teaspoon crushed big Cardamoms
1 1/2 cups Vinegar

How to make Tomato Garlic Chutney

  • 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.

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Tomato Chatani Receipe


Tomato : – ½ red medium

Sugar  : – 1/2 kg

Oil : – one tea spoon

Salt  : – as per taste

Whole Red chilies: – 2 no

Tamarind pulp: – 1 tea spoon

Panch phoron: – 2 tea spoon

Method of Preparation:

1.    Take a pot of cool water and wash all tomato. Clean those tomatoes and cut them in small pieces.

2.    While the time soak the tamarind in warm water for 10 – 15 minutes. Then after remove the pulp of tamarind and keep a side.

3.    On another side take a pot and make sugar syrup of one string consistency with the help of some water.

4.    Now put a pan on gas heat up the oil in it and fry the panch phoron and red chillies in the pan.

5.    Within two-three minutes it will starts to crackle at that time mix the tomatoes and cook this mixture.

6.    While mix salt as per taste in the mixture, and put sugar syrup with dates and little water as per requirement.

7.    Fry all this till it’s become dark red shed and thick.

8.    Now stir and mix tamarind pulp in it.

9.    Now sprinkle the panch phoron powder over the chutney.

10. And your tomato chatani is ready to serve.


Amla Chutney Recipe


Coriander leaves (Cilantro)  :-200 grams

Amla :- 250 grams

Green chilies :-  100 grams

Ginger :-  one small piece

Salt :- to taste

Method of Preparation:

1)    Clean the coriander leaves in water.

2)    The Amla needs to be cut into small pieces. The seeds should be removed from it.

3)    Finely chop the ginger and the green chilies.

4)    Put all these in the mixture and grind it to fine paste.


Mango and Apple Chutney Recipe


Peeled and sliced raw mangoes (aam)           –        250 grams

Peeled and sliced cooking apples (seb)          –        250 grams

Big crushed cardamoms (Elaichi Moti)           –        2 Nos.

Water                                                          –        1 cup

Red chili (Lal Mirch)                                                –        ½ teaspoon

Vinegar (Sirka)                                              –        1 whole cup

Sugar  (Cheeni)                                             –        1 ¾

Salt (Namak)                                                –        3 teaspoon

Garlic (Lasun)                                               –        4 cloves

Ginger (Adrak)                                              –        1 teaspoon long sliced

Raisins (Kishmish)                                         –        4 teaspoons

Almonds (Badam)                                         –        8 Nos

Method of Preparation

1)    The apples and mangoes needs to be cooked in water containing ginger and garlic. Cook till apples and mangoes becomes tender and the  complete water is soaked up.

2)    Now add sugar, almonds, vinegar, red chili powder, raisins and cardamoms and keep cooking till it becomes thick.

3)    Cool the paste and put it into a jar. Close it with a lid tightly.


Apricot Chutney Recipe


Apricots (Khumani)  :-360 grams

Vinegar (Sirka)  :-1 whole cup

Water :-  2 cups

Salt (Namak) :- 2 teaspoons

Red chili (Lal Mirchi) :-  ½ level teaspoon

Big crushed cardamoms (Elaichi moti) :-  2 Nos

Sugar  (Cheeni) :-  ¼ kg

Ginger (Adrak) :-   2 teaspoon cut in long strips

Garlic (Lasun) :- 1 clove chopped

Raisins (Kishmish) :-   4 teaspoons

Almonds (Badam)  :-  8 pieces (blanched)

Method of Preparation

1)    The apricots needs to be soft and hence needs to be put in boiling water.

2)    Then the apricot needs to be peeled and mashed.

3)    Filter the pulp and clean the seeds of apricots using water.

4)    Then take the apricot pulp, garlic, ginger, raisins, almonds and the water of washed seeds. Cook till the water has been completely soaked up.

5)    Then add sugar, salt, red chili pepper, vinegar, and keep cooking till it starts thickening and appears golden brown in color.

6)    Place the chutney in the jar and this can be used for as long as a year.


Banana Chutney Recipe


Ripe Bananas (kela)  :-6 Nos

Vinegar (Sirka):-  ¾ cup

Salt (Namak)  :-    3 teaspoons

Cinnamon powder (Dalchini) :-   1/8 teaspoons

Ground cloves (Lavang)  :- Two Nos

Sugar  (Cheeni)  :-  11/2 cups

Raisins (Kishmish) :–   Four teaspoons

Red chili (Lal Mirchi) :-   ½ teaspoon

Almonds (Badam)   :-   4 teaspoons (blanched)

Method of Preparation

1)    The bananas need to be peeled and chopped

2)    Cook the bananas in vinegar, add sugar and then keep stirring till it completely dissolves.

3)    Remove from gas and add almonds (split into two), raisins, chili powder, salt and all the other ground spices.

4)    Allow it to cool. Once cool put the whole paste into a jar and close tightly.

5)    The banana chutney can be served after two days.


Carrot Chutney Recipe


Grated carrots :-  200 grams

Grated coconuts  :-   2 tablespoon

Coriander leaves chopped :-   1 bunch

Green Chilies :-   4 nos

Grounded pepper  :-  to taste

Lemon juice :-   1 teaspoon

Salt  :-    to taste

Method of Preparation

Grind all the above mentioned ingredients to fine paste.