TASTY AND DELICIOUS RECIPES: 09/01/09

Tuesday, September 1, 2009

INDIAN CHUTNEY RECIPES

Chutnies are important not only for snacks but they are an integral part of the main course too. Chutnies are generally spicy they can also be made sweet. In their absence an Indian meal remains incomplete. Find here different kinds of chutnies such as mango chutney, hari chutney, mint chutney or pineapple chutney. These chutnies can be served with kababs or aloo tikkis or with the vegetable pulao alike. Here we have collected few chutney recipes.

ZEERA LAHSUN KI CHATNI ,CUMIN AND GARLIC CHUTNEY

Ingredients :

* 2 t. white cumin seeds

* 2 cloves garlic
* 2 fresh green chilies
* sea salt to taste
* 5 T. fresh lemon juice

Method :

1. Coarsely grind cumin seeds, garlic, chilies and salt.

2. Add lemon juice and stire a few times

3. Serve chilled with whatever takes your fancy

Note: This chutney very hot!

Serve with poppodums as an appetizer/palate cleaner before serving the main Indian meal.

STRAWBERRY CHUTNEY

Ingredients :

* 3lb Strawberries

* pinch curry powder
* 2 tsp pepper
* 4 tsp salt
* 1 tsp sugar
* 1/2 glass soya milk
* 2 tbsp vinegar
* 1/2 tsp cumin seeds.

Method :

Mix them all togethor in a blender. Leave in fridge for 3 hrs. Best served with many asian cusines! enjoy!

Eat with pizza bread

SPICY APPLE CHUTNEY

Ingredients :

* 4 green apples
* 2 tablespoons vegetable oil
* 1 tablespoon mustard seeds

* 1 onion -- diced
* 1 red bell pepper -- cored and diced
* 1 teaspoon salt
* 2 teaspoons pureed garlic
* 1 serrano chiles -- diced with seeds, -- up to 2
* 1 teaspoon ground ginger
* 1 teaspoon ground allspice
* 1/4 cup raisins
* 1 cup packed brown sugar
* 3/4 cup red wine vinegar
* 1 cup water

Method :

Peel apples and cut into quarters.
Remove cores, roughly chop, and reserve.

Heat oil in a large saucepan over high heat.
Add mustard seeds, cover and cook until popping stops.
Reduce heat and add onion, red bell pepper, and salt.
Cook, uncovered, stirring occasionally, until onions are translucent.

Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
Add remaining ingredients, including reserved apples.

Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes.
Chill before serving.

Yield: 3 cups
c.1997, M.S. Milliken & S. Feniger, all rights reserved

SOUTH INDIAN ONION CHUTNEY

Ingredients :

* onions - 6 to 8
* tomatos - 3
* red chillies - 8 to 10
* garlic - 5 to 5 flakes minced
* corainder - 1/2 bunch
* comin seeds - 1 tsb
* gingly oil - 1/4 cup
* salt to taste

Method :

Fry the cumin seeds and onions until onions become transparent.
Then fry the tomatos until it is well cooked.
Now switch of the gas and allow it to cool little bit.
Now add the red chillies, garlic, coriander leaves, salt and little bit of water.

This chutney should not be loosy. If it is too spicy add little bit of oil.

ONION CHUTNEY

Ingredients :

* 6 c Chopped sweet onions

* 1/2 c Fresh lemon juice
* 2 ts Whole cumin seed
* 1 ts Whole mustard seed
* 1/2 ts Tabasco sauce
* 1/4 ts Red pepper flakes
* 2 ts Ground chili pepper
* 1/4 c Light brown sugar
* 1 ea Salt to taste

Method :

Combine all ingredients in heavy saucepan over medium heat.
Bring to boil, stirring frequently.
When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars.
Vacuum seal.

MANGO AVAKAI OR AVAKAYA

Ingredients:

* 25 Raw Mangoes

* 250gms Chili Powder
* 250gms Mustard Powder
* 250gms Salt
* 5 Garlic Pods
* 500ml Oil
* 1tbsp Turmeric Powder

Method:

Avakai Chop the Mangoes into big pieces with the skin. Spread the pieces on a cloth and allow them to dry overnight. Mix all the other ingredients with Oil to make a thick Masala
paste.

In a previously sterilized clean and dry glass jar, spread a layer of Mangoes followed with a layer of Masala. Repeat for the remaining Mangoes.

Close the jar tightly and deep aside for 4 or 5 days. On the 6th day open the jar and mix the pickle with a dry spoon and close the lid.

Serve with hot Rice and Ghee.

INDIAN CILANTRO CHUTNEY

Ingredients :

* 1 tablespoon ground ginger root -- grated
* 1/2 teaspoon to 1 tsp. hot green chiles -- minced

* 1 teaspoon (heaping) sugar
* 3 tablespoons cashews
* juice of 2 lemons
* 1/2 teaspoon ground caraway seeds
* salt to taste
* 2 cups cilantro leaves

Method :

Place all ingredients except cilantro in a food processor or blender.
Blend until smooth.
Slowly add handfuls of cilantro and continue blending until chutney is smooth.
Adjust seasoning to taste by adding small amounts of any ingredient until desired flavor is achieved.
Let sit 2 hours or overnight for flavor enhancement.

GARLIC CHUTNEY

Ingredients :

* 10 Spoon Jiru
* 1/4 Tsp Tumeric

* 1 Tsp Salt
* 1 pinch of Hing
* 1 or 2 TSP Cayon red chili powder
* 8 to 10 Garlic glove
* Brown suger
* Vegan margarine

Method :

Grind above ingredients in a blender untill it becoms powder,
Remove above and store in bowl
Grind 8 to 10 Garlic cloves in a blender separately and mix with above,
add brown sugar to above mix and add two to three spoons of margarine to mix.
This Garlic Chutney wil be stored outside for long time.

EGGPLANT CHUTNEY

Ingredients :

* Eggplant - 2 Long Medium Sized (cut into 2" Long Cubes)

* Indian Short Green Chiilis - 16 Nos.
* Tamarind - Dice Size (Less than Marble Size) Ball
* Oil to Fry (may be 2 - 4 Tbl Sp)

For Seasoning:

* Mustard Seeds -1/4 Tsp
* Urud Dhal - 1/4 Tsp
* Red Chlli - 1 (Halved)

Method :
1. Take Oil in a sauce pan, Put the cut eggplant and Green Chillies Fry them until eggplant seems to be absorb the oil and becomes tender also eggplant raw smell is not there (takes atleast 15 minutes).

2. Cool it

3. Grind it along with tamarind in the Mixie until it is fine-don't add water(if not grinding add little water

4. Season it

Serve it with Hot IDILI and Dosai.

Variation : Can add fresh Cilantro or coriander leaves while grinding

SPECIAL COCONUT CHUTNEY

This is the chutney for iddli & dosais.

Ingredients :

* Coconut (fresh) - coconut (shredded or cut in small pieces)
* Green Chillies - 5 (cut in pieces)

* Curry leaves - 6 leaves
* Tamarind - 1/3 teaspoon if using concentrate - 1/3" piece (if using fresh)
* Mustard- 1 tsp.
* Asafoetida- 1/3 tsp.
* Garlic - 1 clove (optional)
* Urad dal - 1 tsp. (optional)
* Fried channa dal- 1/3 cup. (optional)
* Oil - 2 tsp.

Method :

1. Grind shredded coconut, chillies, tamarind, channa dal & 3 curry leaves until it is ground fairly well.
Remove it from the blender and pour it in a small container.

2. Heat the pan and add the oil.
Heat for about 1 minute. Add the mustard, asafoetida, urad dal and the remaining 3 curry leaves.
Fry for about 2 minutes.

3. Add the ingredients from #2 in to the #1 mixture and mix well and serve wit hiddli or dosais.

Fried Channa dal - is called "pottu kadalai" or "Oodaitha kadali" in Tamil.

Reasons for not using URAD DAL, GARLIC: I have found that these two ingredients change the taste of the chutney if it is saved for the next day which I didn't care for.
So, if you plan to make a whole lot and save it for next day or two, I suggest you not to use the urad dal or garlic.

CARROT CHUTNEY

Ingredients :

* Carrots - 1-1/2 (medium ones)

* Coconut - 1 cup
* Green chilli - 1
* Tomato - 1
* Dry red chillies - 3
* Oil - 2 tablespoons
* Coriander leaves - 1 tablespoon
* Black gram dhal - 1/2 tablespoon
* Salt - 3/4 teaspoon
* Mustard seeds - 1/4 teaspoon
* Hing powder - a pinch

Method :

Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked. Add tomato and fry till it gets soft. Remove from pan and allow it to cool.

Heat half a tablespoon of oil in a clean pan and fry the red chillies and black gram dhal till the dhal turns light brown in colour. Let it cool.

Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water. Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder. When the mustard splutters, pour into the chutney - when cold. Serve this colourful chutney garnished with coriander leaves

BRINJAL CHUTNEY

Ingredients :

* ½ kg Brinjals;

* 1 tspn Chillie Pwd;
* ½ Tspn. Turmeric Pwd;
* Salt to taste;
* Seed less Tamarind as big as a gooseberry;
* ¼ cup Yellu Oil for frying Brinjals;
* Green Chillies that turn red 6 nos.
* ½ tspn Asafetida pwd;

For Seasoning:

* 4-6 Tbspns Yellu Oil (you could use the oil from the fried brinjals);
* 1 tspn. Mustard Seeds;
* Curry Leaves a Sprig;
* 2-3 Dry chillies de seeded & broken up;

Wash & cut the Brinjals into cubes – keep aside.

Take a Kadai (wok) add oil for frying the Brinjal pcs. – fry till the Brinjals change colour & are soft – remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green chillies that turned red, along with the Tamarind & salt to a fine paste & keep aside.

Now take a kadai, pour the oil kept for seasoning – when oil is hot add the seasoning ingredients & fry till Mustard seeds crackle, add the Chillie pwd, Turmeric Pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface – now add the fried brinjal pcs. & Asafetida pwd mix well & continue to fryfor another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat – cool –Bottle & use.

BANANA , GREEN MANGO CHUTNEY

Ingredients :

* 1 Lg Yellow Onion, Diced Small

* 2 Tb Peanut Oil
* 1 Unripe Mango, Peeled And Diced Small
* 1 C White Vinegar
* 1 C Fresh Orange Juice
* 1 Lb Very Ripe Bananas, Sliced About 1/4-inch Thick
* 1 Tb Grated Fresh Ginger
* 1/2 C Raisins
* 1/2 C Dark Brown Sugar, Firmly Packed
* 1 Tb Finely Chopped Fresh Serrano - Or Jalapeno Chile (Or You May Substitute 3/4 Tbls -Red Pepper Flakes)
* Salt And Freshly Cracked Black Pepper, To Taste
* 1 T Allspice

Method :

Saute the onion in the oil until clear, about 4 to 5 minutes.
Add the mango and cook 2 minutes over medium heat.

Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more.

Add all of the remaining ingredients and bring the mixture back to a simmer.
As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature.

Serve or store in the refrigerator, covered, for up to 2 weeks.

NOTE: Use this basic chutney with your very spicy hot dishes.
Yield: About 5 Cups

ANDHRA TOMATO CHUTNEY

Andhra special tomato Chutney, It can be served along with pakoras, can be mixed with rice, can be eaten with dosa and many more

* 1 table spoon mustard Seeds
* 4-6 methi seeds
* 5 red chilli
* pinch of asefodia
* 1/2 tea spoon of turmeric
* Salt to taste
* 2 chopped onion
* 6 Tomatoes
* 2 table spoons of tamarind Plup
* some corriander

1)Add 2 Table spoons of Oil in kadai, now fry mustard seeds, methi,red chillies and aseofodia and keep it aside leaving the oil behind in the kadai.
2)NOw fry the onion till golden brown and keep it aside leaving the oil behind in the kadai.
3)Now add tomatoes when hald boiled add tamarind pulp.

now grind 1 and 3 along with coriander. Now add the fried onion to it

TOMATO CHUTNEY

Ingredients :

Tomatoes-4
Red chillies-6
Salt-to taste
Asafoetida - a pinch
Oil to fry

Methods :

Chop the tomatoes into fine pieces.

Fry this in little oil along with red chillies and salt and grind it into smooth paste.

Fry mustard seeds,Bengal gram,urad dhal & asafoetida in little oil and pour on the chutney.

Mix well and Serve with chapathi, curds bath, idli,etc.

Ingredients :

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Methods :

Heat 1/2 the amount of oil and add the methi.Fry for a minute and then add the tomatoes.Fry till the tomatoes turn soft.Blend this into a smooth paste, along with the tamarind and the coconut.Set aside.Heat the rest of the oil and add the chopped garlic and onion.

Fry till the onion turns translucent and the garlic browns.Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.Add the blended paste, salt and hing and heat through.Goes very well with plain rice or chapati.

MANGO CHUTNEY

Ingredients :

3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil

Method :

Peel the mango and cut it into small chunks.Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside.Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made.But if you are of the impatient kind, go aheadand use the coffee grinder but make sure that the powder is a little coarse.

Set aside and Heat the remaining oil and add the hing and mustard.When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.

Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.

RADISH CHUTNEY

Ingredients:

1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves

Method :

Blend together the coconut, tamarind, peppercorns, green chillies and the ginger.When it's almost smooth in texture, add the garlic, salt to taste and the grated radish.Run the blender for about 3-4 secs.

The radish and garlic should be about a quarter mashed up. Remove from the blender and season with mustard seeds and curry leaves.

PEANUTS CHUTNEY

Ingredients :

Peanuts-50 grams
Red chillies-6
Asafoetida powder-1/2 tsp
Scraped Coconut-2 tsps
Medium sized onion-1
Tamarind-lemon sized soaked in the water.
Salt-to taste

Method :

Heat little oil in the pan and fry the red chillies,asafoetida,peanuts.

Then grind it along with the scraped coconut,tamarind[squeezed],salt.

Then garnish with fried urad dhal,mustard seeds and Bengal gram.

Decorate with coriander leaves.

MINT CHUTNEY

MINT CHUTNEY , PODINA CHUNTNY

Ingredients :

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method :

Fry all these in a little oil, one by one.

Blend to a smooth paste using a little water.

Serve With Dosas, Idli or Rotis.

GREEN CHUTNEY

Ingredients :

15 green chillies
1/2 cup coriander
1/2 lemon
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clove garlic

Method :

Put all the ingredients , except oil and asafoetida , in a small mixer.Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained.

Try using no water or as little as possible to make the chutney keep longer. Add water as and when required.Store in a clean glass bottle.

CURRY LEAVES CHUTNEY

Ingredients :

Curry leaves-1 ½ cups
Ginger-1/2 piece
Red chillies-6
Urad dal-1tsp
Salt-to taste
Asafoetida-a pinch
Tamarind pulp-1 tbsp
Oil-tsp

Method :

Heat oil in a pan.Fry the urad dal till light brown in colour.

Add whole red chillies and asafetida and fry for few minutes.

Remove from fire. Wash and chop the curry leaves and fry them slightly.

Ground the fried curry leaves with red chillies,asafoetida,ginger and the salt.

CORIANDER CHUTNEY WITH TOMATO, TOMATO KOTHIMIRA PACHADI

TOMATO KOTHIMIRA PACHADI

Ingredients :

Fresh coriander leaves(cilantro) - 1 cup
Tomato - 1 large
Grated coconut - 1/2 cup
green chillies - 2
tamarind - a pinch
Salt - to taste

Method :

Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urad dal.Add the ground paste and fry till the raw smell dissappears.

CORIANDER CHUTNEY

Ingredients :

1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste

Method :

Blend all the above in a mixer to a smooth paste adding a little water.

Can be refrigerated for about 1-2 days.

So easy to prepare, can be eaten with Chapathis, Rotis or Idlies.

COCONUT CHUTNEY

Ingredients :

2 cups of fresh coconut, shredded
10 dry red chillies
1 sprig curry leaves
A large pinch of hing (asoefetida)
1/2 tsp methi(fenugreek) seeds
2 tsp udad dhal
2 tsp channa dhal
1 small tomato
Salt to taste

Method :

Heat some oil and add the dhals, curry leaves, hing, methi and red chillies.
Fry till done.
Add this to the coconut and tomato and blend into a smooth paste.
Add salt to taste.
Goes well with dosas, idli and plain rice.

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