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Lip-smacking chutneys MOUTHWATERING chutneys not only add a tang to a simple menu but also act as appetite boosters. Spicy mango or amla chutney are welcome with any meal. Pakoras , idlis or dhokla would never taste the same without a spicy accompaniment. While mint, karonda, lentil, onion like fresh chutneys can be prepared in a short while and can be kept for a week or so mango ,amla,tomato chutneys need some precision in making and can be preserved for a long time. For those who want to tickle their palates here are some different recipes of both kinds of chutneys .So try these out and add a punch to your culinary skills. Bel chutney
Ripe Bel 1 Red chillies 4 Green chillies 4 Oil 1 tsp Jaggery one piece Peeled, broken black gram 1 tsp Mustard seeds 1 tsp |
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Asafoetida a pinch Salt to taste, amchoor powder 1½ tsp Method: Pour oil in a frying pan and lightly fry black gram, mustard seeds, red chillies, asafoetida. Strain the excess oil and grind these along with green break the bel and remove the flesh. Add this to the ground masala and grind again. And salt and amchoor powder and garnish with coriander leaves. This chutney (without amchoor powder) can be added to thick curd to make a delicious raita. Plum chutney Ingredients Plums 500 gm Sugar 1 kg Lemon juice 200 gm Raisins 100 gm Chuhara 100gm Mint 50 gm Cardamom powder 1 tsp Almonds 50 gms Black pepper, ginger powder, red chilli powder, salt to taste Method: Soak the plums overnight in water. Mash thoroughly in the morning. Chop the raisins, chuhara and almonds. Grind the ginger and mint. Make syrup of 1 kg sugar and put the mashed plums, ground ginger and mint in it. Add raisins, almonds and chuhara to it. Boil for four to five minutes and add all the spices and salt to taste. Remove from fire and serve when cool. Date chutney Ingredients: Dates 200-250 gm Sugar 4 tsp 1½ tsp salt Roasted red chillies 5 Vinegar half cup Garlic 2 pods Method: Wash and de-seed the dates. Dry these completely. Dissolve sugar in vinegar and add the other ingredients. Grind in a mixer along with the dates. Do not add water, add only vinegar if liquid consistency is required. Serve with chappatis or biryani. Fruit chutney Ingredients Banana (peeled and sliced) 1 Apple (cored and chopped) 1 Mango (cubed) 1 Pineapple rings 3 Ginger (chopped) 50 gm Raisins 170 gm Malt vinegar 175 ml Onion (peeled) 1 Coriander seeds ½ tsp Aniseed ½ tsp Salt 1 tsp Method: Put all fruits, raisins, sugar, ginger, onion, chillies vinegar in a pan and simmer for 10-15 minutes. Add coarselly ground, dry roasted cumin, coriander, aniseed. Mix well and cook for 5-6 minutes till it becomes thick and sticky. Cool and serve with bread or chappatis. Mango moong dal chutney Ingredients: Moong dal (green gram) broken ½ cup Sour mango ½ Oil 1 tsp Red chillies 2 Peeled, broken black gram ½ tsp Mustard seeds ½ tsp asafoetida a pinch Salt to taste Method: Soak moong dal in lukewarm water for ½ hour. Peel mango and cut into small pieces.
Fry red chillies, black gram, mustard seeds and asafoetida in a little
oil and grind. Add salt, mango pieces and dal and grind till smooth. |
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