In India several chutneys are usually served with a curry.The fresh taste and aroma of the chutney are selected to go with particular dishes. Fresh chutneys need to be consumed as soon as possible and will not keep well unless refrigerated. Most fresh chutneys are improved by being served slightly chilled.Chutneys which can be kept have to be cooked and bottled.
COCONUT MINT CORIANDER SWEET CHUTNEY DATES CHUTNEY SWEET TOMATO CHUTNEY CARROT BEET ROOT CURD PINEAPPLE PLUM PEAR
INGREDIENTS
1/2 coconut grated
5 green chillies
1 cup yogurt
1/2 tsp split yellow peas(channa dhal)
1/2 tsp split black peas(urhad dhal)
1/2 tsp mustard seeds
1 tbsp ghee
salt to taste
METHOD
Grind the grated coconut, chillies, gram dhal and salt to paste. Beat the yogurt and stir in the paste. Heat ghee and splutter the mustard seeds. Add the urhad dhal and curry leaves, fry for a minute or two. Stir into the chutney.
INGREDIENTS
1/2 cup mint leaves
2 green chillies finely chopped
1 tsp ginger finely chopped
2 tsp onion finely chopped
1 tsp sugar
juice of a lemon.
METHOD
Wash the mint leaves and grind to a paste with the rest of the ingredients, add in the lemon juice at the end.
INGREDIENTS
1/2 cup coriander leaves
1 tbsp grated coconut
2 tbsps onion chopped
3 green chillies
2 cloves garlic
1/2 tsp salt
juice of a lemon
METHOD
Grind together the coriander leaves, coconut, garlic, ginger, onion and chillies. Sprinkle with salt and lemon juice.
INGREDIENTS
4 tbsps brown sugar/jaggery
4 tbsps tamarind pulp/ juice of half a lemon
1 tsp chilli powder
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cummin seeds
1 tbsp chopped coriander leaves
salt
METHOD
Soak the tamarind in a cup of hot water. Grind the sugar with the other ingredients. Sprinkle with the srained tamarind juice or juice of half a lemon and chopped coriander leaves.
INGREDIENTS
225 gms dried or fresh stoned dates
2 green chillies chopped
1 tbsp coriander leaves chopped
1 tsp turmeric powder
salt to taste
juice of a lemon
METHOD Pound all the ingredients together to form a chutney, adding a little water if necessary.
INGREDIENTS 450 gms tomatoes finely chopped
1/2 cup dried or fresh stoned dates
1 small onion finely chopped
1 tsp chilli powder
1tsp garam masala powder
juice of a lemon
salt to taste
METHOD
Mix the chopped tomatoes and onions and sprinkle with rest of the ingredients. Mix well.
INGREDIENTS 225 gms young carrots
1 onion chopped
1 tbsp ginger chopped
2 tbsps coriander leaves finely chopped
juice of half a lemon
salt to taste
METHOD Wash and trim the carrots. Chop and pound with the onion and ginger. Mix the chopped coriander leaves. Sprinkle with salt and lemon juice.
INGREDIENTS
1 cup chopped cooked beetroot
1/2 cup draed or stoned fresh dates
2 tbsps chopped onions
2 tbsps grated coconut
1/2 tsp chilli powder
a pinch of black pepper
juice of 1 lemon
a few mint leaves
salt to taste
METHOD
Mix the ingredients and sprinkle with chilli powder, pepper and lemon juice. This recipe can be used with bananas by substituting with the same amount for beetroot.
INGREDIENTS
2 tbsps grated coconut
2 tbsps urhad dhal(split black peas)
2 tbsps channa dhal(split yellow peas)
1" piece ginger finely chopped
6 green chillies finely chopped
1 cup yogurt
1 tbsp ghee
1 tsp mustard seeds
1 tsp cummin seeds
1 tsp sambhar masala
juice of 1/2 a lemon
a few curry leaves
salt to taste
METHOD
Heat ghee and fry the urhad dhal and channa dhal for a few minutes. Remove and splutter the mustard and cummin seeds. Grind the coconut , chillies, ginger, curry leaves and fried dhals with a little water to make a paste. Add the fried mustard and cummin seeds. Stir the mixture into beaten yogurt and sprinkle with lemon juice, salt and sambhar masala . Mix well.
INGREDIENTS
1 kg pineapple pieces
1 kg onion finely chopped
1tsp garlic finely chopped 2 tsps chilli powder
2 tsps garam masala powder
200 ml fruit vinegar(or 15 ml glacial acetic acid)
50gms salt
METHOD
Cook the pineapple pieces in a small amount of water, crush and add the sugar and salt. When dissolved add the chopped ginger, garlic, onions, garam masala powder, chilli powder and vinegar. Cook gently on medium flame till you get a fairly thick consistency. Pour it hot into sterilized, dry bottles. Allow it to cool and store in a dry and cool place.
INGREDIENTS
2 kgs plums
1/2 kg sugar
1/2 litre fruit vinegar (or 30ml acetic acid)
10 black peppercorns
3cloves
1 blade of mace
15 gms salt
METHOD
Wash the plums thoroughly. Put all the ingredients, except the vinegar, in a pan with a little water. Heat the mixture over low fire till the plums becomes soft. Pass the whole mixture through a coarse sieve to remove the stones and skins. Boil the whole mass(pulp) till it thickens. Now add the vinegar or glacial acetic acid. Cook till you get the required consistency. Pour hot into sterilized dry bottles. Plums make an excellent chutney due to their sweet and tart taste.
INGREDIENTS
1kg pear pieces
3/4 kg sugar
1tsp chilli powder
1/2 tsp cinnamon powder
1-2 blades of mace
10 black peppercorns
8 cloves
20 gms salt
METHOD
Wash the pears well. (Do not use stony pears.) Peel the fruit and remove cores and seeds. Cut the pears into small pieces. Boil the pieces in a little water till the pears are soft. Add the sugar, spices, salt and vinegar. Cook till you get ajam like consistency. Pour hot into well sterilized and dry bottles.
