making of indian all types of CHUTNEY

CHUTNEY
Chutneys
India is famous for its chutneys. A chutney is a fresh or cooked relish from the
cuisine of India. It is usually eaten in small amounts to add flavour and to accent a
meal. A fresh chutney in India is customarily ground fresh on grinding stone and is
made fresh daily. It is made of peanuts, cashews, fresh herbs, fresh chillies, ginger,
garlic and fresh green mangoes or lime juice with spices. Fresh chutneys are very
refreshing. Cooked chutneys are made seasonally using fruits like tomatoes,
mangoes, pineapples, tamarind, apples, pears that are combined with fresh
seasonings like ginger, hot chillies and lemon juice and cooked with spices to
create heavenly concoction of tastes.


Coconut Chutney - North Indian (fresh)


Ingredients:
3 tbsp. coconut, shredded
1 inch fresh ginger, chopped
1 fresh green chilli
1/2 bunch cilantro with stems and root removed
fresh lemon juice
salt to taste
Method:
In a food processor or blender add all ingredients into a pesto like sauce.


Coconut Chutney (Thengai Thigayal) - South
Indian (fresh)


Ingredients:
1 cup fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp tamarind concentrate
1/4 tsp. asafoetida
Whole red chillies as per taste up to 3
Salt to taste
2 tsp. cooking oil
Method:
Dry roast toor dhal, chana dhal, urad dhal, red chillies and asafoetida in cooking
oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt
and grind it for a few more seconds until all the mixture blends into a smooth
paste. Serve with steamed rice or can be served with dosa (rice pancakes).
Tamarind Chutney (cooked)
Ingredients:
1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed cumin seeds
1 tsp. salt
3/4 cup jaggery
Method:
Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a electric blender till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a
spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.


Tomato Chutney (cooked)

Ingredients:
2 Tbsp. Ghee
1/4 tsp. red chillies
1 tsp. cumin seeds
1 inch ginger minced
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste

Method:
Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let
sizzle and brown. Add red chillies, ginger and stir fry for a moment. Add the other
ingredients. Cook on low for about 20 to 35 minutes. Serve with meals.
Cashew Nut Chutney (fresh)
Ingredients: -
prep time 10 minutes makes a little over 1 cup
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root, sliced
1-2 hot green chillies,
Seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander
Method: Combine the cashews, lemon juice, salt ginger and chillies 1/4 of cup
water in a food processor fitted with the metal blade, or a blender, and process
until smooth, adding more water as necessary to produce a loose puree. Transfer
to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated
for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the
desired consistency.

Cilantro Chutney (fresh)


Ingredients:
1 bunch cilantro, fresh
1 or 2 small seedless green chilli, fresh,
juice of one lime
salt to taste
1/2 teaspoon cumin seeds, roasted, ground
1 pinch of black pepper
1 tbsp. coriander powder
Method:
Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary.
Mango Chutney
1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. Raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar
Directions:
Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water. Allow the whole thing to come to a boil. Add sugar to
it and continue boiling. The chutney will be thickening. In the process continuous stirring is a
must. When the chutney becomes thick remove the pan from burner. Let it cool to normal
temperature. Refrigerate and serve cold.


Coconut Chutney
Ingredients
Coconut (grated) 1 cup
Chana Daal 2 tsp.
Green Chilli 2 - 3
Ginger 1 inch
Coriander Leaves
Hing 1/4 tsp.
Lemon Juice to taste
Salt to taste
Preparation
· Fry Chana Daal (if used).
· Grind all ingredients and mix.
· It's also possible to use yogurt, in which case the Lemon juice may be left
out. Or used. Anything goes, apparently.
Zucchini Chutney
Ingredients
Zucchini 2-3
Onions 1
Hing 1/2 tsp.
Tamcon 1/2 tsp.
Green chillies 2-3
Preparation
· Fry cut zucchini, onions, and green chillies.
· Add turmeric, salt, cook on low flame for 5 - 10 minutes.
· Boil tamcon, add to mix above.
· Pulverize the whole thing in blender.
· Seasoning: Thalshi Kottify with mustard seeds, urad daal.


Lemon Pickle
Ingredients
Lemons 6
Salt 5 tsp.
Chilli powder 5 tsp.
Turmeric pinch
Hing 1 tsp.
Methi 1 tsp.
Oil 5 tbsp.
Preparation
· Cut lemons into small pieces and remove the seeds. Add salt and keep for
about 12 hours.
· Add chilli powder, turmeric, and methi.
· Heat oil, mustard seeds, and asafoetida. Spread this mixture over the
lemons.
· Mix thoroughly.