07.2.11

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
How to make coconut coriander chutney :
  • Grind coarsely all the ingredients in a blender and serve.

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07.2.11

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:
  • 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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07.2.11

Tomato Chutney Rrcipe

Ingredients:

6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste
Preparation:
  • Drain the soaked chillies and chop them finely.
  • Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
  • Add the chillies and salt and sauté again.
  • Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
  • Cool completely and add the coriander and spring onion greens and mix well.
  • Serve tomato chutney chilled or at room temperature.

07.2.11

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.

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07.2.11

PUMPKIN CHUTNEY RECIPE

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

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07.2.11

SPICY PINEAPPLE CHUTNEY RECIPE

Ingredients:
1 heaped cup of long strips of Pineapple (Ananas), fresh
1 clove Garlic (Lasun), finely chopped
8 Dates (Khajoor) cut into thin and long strips
2 teaspoons Salt (Namak)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1/4 teaspoon big Cardamoms (Elaichi Moti), ground
1 teaspoon Caramel syrup
3 teaspoons Raisins (Kishmish)
3/4 cup Vinegar (Sirka)
1 heaped teacup Sugar (Cheeni)
1 cup Water

How to make pineapple chutney:

  • Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
  • Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
  • Mix raisins and caramel syrup and cook for a few minutes.
  • Pur into a jar.
  • This chutney can be kept for one year. Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.

07.2.11

SPICY CARROT CHUTNEY RECIPE

Ingredients:
1/2 kilo Carrot (Gajar)
15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun)
8 blanched Almonds (Badam), slit into halves
60 grams Raisins (Kishmish) (4 tsps)
4 teaspoons Salt (Namak)
360 grams Sugar (Cheeni) (2 cups)
3/4 teaspoon crushed Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
1 cup Water

How to make carrot chutney:

  • Scrape and grate the carrots, chop garlic and slice ginger into long strips.
  • Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed.
  • Stir well.
  • Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
  • Pour in a clean jar and cork tightly. Serve after 2 days.

07.2.11

South Indian Chutney


Ingredients
120 grams Channa dal
4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial), fresh
2 teaspoons Whole mustard

How to make south indian chutney:

  • 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.

06.29.11

PINEAPPLE CHUTNEY RECIPE

Ingredients:
1 small pineapple (ananas)
2 tbsp sugar
1 tsp haldi (turmeric powder)
3 tsp oil
1 tsp red chilly powder
1 tsp flour
2 tsp jeera (cumin seed)
2 tsp saunf (aniseed)
2 tsp rai (mustard seeds)
1/2 tsp methi seeds (fenugreek)
2 tsp onion seeds
Salt To Taste
How to make pineapple chutney or ananas ki chutney :
  • Cut the pineapple into small pieces
  • Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.
  • Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.
  • Cook till the pineapple is done. Add more water if required while cooking the pineapple.
  • Mix the maida with some water to a paste and this to the chutney.
  • Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.

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06.29.11

Mint Mango Chutney

Ingredients:
handful of Mint Leaves (Pudina Leaves)
1 Onion (Pyaj) medium
4 Green Chillies (Hari Mirch)
Salt (Namak) to taste
180 grams fresh Raw Mangoes (Aam)
How to make mint and mango chutney:
  • Peel the mangoes and remove their stones.
  • Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
  • Mix with salt