Tuesday, May 28, 2013

Indian recipes to make Tasty Chutney

Indian cookery is not complete without delicious chutneys. When you go to any big Indian restaurant or any “Dabha” on Highway, you will definitely get at least one delicious and mouth watering chutney to enjoy with your meal. Meaning of “Chutney” in English is sauce and it is derived from the Sanskrit word “caṭnī,” which means “to lick”. The name perfectly suits as all different kinds of Indian chutneys are so tasty that you will lick your fingers for sure. Mainly chutneys are made with usual ingredients of Indian kitchen, and some of the seasonal fruits, herbs and spices. Check out here the recipes of some of the mouthwatering Indian chutneys.

Indian recipes to make Tasty Chutney
1, Mint and Mango Chutney

Ingredients for Mint and Mango Chutney:
Bunch of fresh mint leaves, raw mangoes, onion, green chillies, cumin seeds and salt.

Steps to prepare Mint and Mango Chutney:
  • First and foremost, peel the skin of 1 to 2 medium size raw mangoes and take out all pulp of it in one bowl.
  • Take around one bunch of fresh mint leaves and chopped them finely and put them into the water.
  • Now take chopped mint leaves, raw mangoes pulp, 1 small sliced onion, 3 to 4 green chillies and 1/2 tsp cumin seeds and grind them all to make paste.
  • Add some water into the paste to correct its consistency.
  • Add salt as per your taste and blend whole mixture again to mix it well.
  • Take out it into the air tight bottle.
  • Serve it with different instant Indian snacks.
Preservation: You can store Mint and Mango Chutney for 4 to 5 days into the refrigerator.

2, Date Chutney

Ingredients for Date Chutney:
Dates, big cardamoms, almonds, ginger, cloves, raisins, vinegar, ground cinnamon, red chili pepper, sugar and salt.

Steps to prepare Date Chutney:
  • Take out stones from 1/2 kilo Dates and make them into the halve pieces.
  • Take one deep pan and mix halved dates, 1 inch crushed ginger, 2 -3 big cardamoms, 2 cloves, 1/2 tsp ground cinnamon, 1/2 tsp red chili pepper and salt.
  • Cook whole mixture for few minutes till dates become tender.
  • After that, add 1 cup of sugar into the cooked dates and mix to get thick mixture.
  • Once mixture becomes thick, turn off the flame and mix 4 tbsp of raisins and 4 tbsp of blanched almonds.
  • Mash the chutney and take it into the air tight jar.
  • Serve it with samosa, dabeli, pani puri, etc.
Preservation: Date Chutney can be preserved for 3 to 4 days on room temperature or in the refrigerator.

3, Garlic Tamarind Chutney

Ingredients for Garlic Tamarind Chutney:
Garlic pods, mustard seeds, cumin seeds, curry leaves, coconut, sugar, red chillies, tamarind, salt and oil.

Steps to prepare Garlic Tamarind Chutney:
  • Chop up around 10 garlic pods finely and put them on a side.
  • Heat 2 tbsp oil and fry briefly 1 tsp mustard seeds over high heat with curry leaves.
  • Add chopped garlic and 2 cup grated coconut and cook the whole mixture for few minutes. Cool the mixture.
  • Take 1/2 cup of water, soak the tamarind and strain through a sieve.
  • Now combine all the mixtures and grind them to make smooth paste.
  • You can add small amount of water, if it is needed.
  • Serve this mouthwatering chutney with Indian chaats or daily meals.
Preservation: Garlic Tamarind Chutney can be preserved in the air tight jar for 3 to 4 days into the refrigerator.

4, Mint Chutney with Tamarind

Ingredients for Mint Chutney with Tamarind:
Fresh Mint Leaves, Tamarind, Green Chillies and Salt.

Steps to prepare Mint Chutney with Tamarind:
  • For 30 to 45 minutes, soak 1/2 cup tamarind in 1 cup of warm water.
  • Drain through the strainer and crush them well to make tamarind pulp.
  • Make mixture of 2 cups fresh chopped mint leaves, 4 green chillies and tamarind pulp. Grind them well to make thick paste.
  • At last, add salt as per your taste and for few seconds grind the mixture.
  • Serve with daily meal or instant snacks.
Preservation: You can store Mint Chutney with Tamarind in the refrigerator for 4 to 5 days.

5, Banana Stalk Chutney

Ingredients for Banana Stalk Chutney:
Black gram, red chilli, green chilli, coconut, banana stalk, oil, curry leaves and salt.

Steps to prepare Banana Stalk Chutney:
  • Take a pan and add 2 tbsp oil into it. When oil heat up, add 2 tsp of black gram and 1 red chilli in the pan to fry.
  • Put pan on a side and cut 4-5 rounds banana stalks into long pieces or small pieces.
  • Saute banana stalk pieces into the heated oil and allow it to cool.
  • Now add curry leaves and cook it for minute.
  • Mix cooked banana stalk pieces and fried black gram mixture in one bowl and grind it to make smooth paste.
  • Serve it with South Indian Dishes such as dosa, mendu vada or rice, chapati, adai, etc.
Preservation: Banana Stalk Chutney can be preserved for 1 to 2 days in the refrigerator.

6, Tomato Chutney

Ingredients for Tomato Chutney:
Tomatoes, tamarind pulp, turmeric powder, fenugreek powder, mustard powder, salt and oil.
For seasoning: oil, mustard seeds, curry leaves, asafetida.

Steps to prepare Tomato Chutney:
  • Wash 8-10 tomatoes and dry them. Finely chop all tomatoes.
  • Heat 2 tbsp refined oil in the pan and add chopped tomatoes, 1 tsp tamarind pulp and salt. Cook them well. Cover the pan and allow whole mixture to cook for 30 minutes.
  • Now add all spices as 1/4 tsp turmeric powder, 2 tbsp red chilly powder, 1/2 tsp fenugreek powder, 1/2 tsp mustard powder, and stir it to mix all the ingredients.
  • For seasoning, take 2 tbsp refined oil in the small pan. When oil heat up, add 1 tsp mustard seeds, 2 spings of curry leaves and 1/4 tsp asafetida.
  • Mix tomato mixture in the seasoning and mix them well.
  • Serve it with daily meals and different South Indian dishes.
Preservation: This chutney can be preserved in the refrigerator for 6 to 7 days.

7, Peanut Chutney

Ingredients for Peanut Chutney:
Peanuts, dry red chillies, garlic, tamarind, mustard seeds, cumin seeds, curry leaves, onion, oil and salt.

Steps to prepare Peanut Chutney:
  • Take one medium size cup peanuts and roast them in the stove or in the oven. Let them get cool for a while.
  • Once roasted peanuts become cool, blend them with blueberry size tamarind, 2 cloves of garlic, 1/2 medium size onion and 4 to 5 dry red chillies.
  • Pour water in the blended mixture to acquire the right consistency of chutney.
  • Take 2 tbsp refined oil in the pan and when oil becomes hot, add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds and 5 to 6 curry leaves.
  • Add ground chutney into the pan and cook it for 2 to 3 minutes.
  • Serve it with South Indian dishes.
Preservation: You can preserve Peanut Chutney for 3 to 4 days in the refrigerator.


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