Curry Leaf Chutney Recipe

Ingredients:

Curry leaves – 2 cups, loosely packed
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Dry Red Chili – 1
Asafoetida – 1/8th tsp
Green Chili – to taste
Fresh Coconut – 1/2 cup, shredded
Tamarind Paste – 2 tbsp or to taste
Salt – to taste
Jaggery – 1/2 tsp or to taste
Water – as needed for grinding

Method:

1. Wash and pat dry the Curry Leaves and set aside.
2. In a wok, heat Oil and add in Mustard Seeds and allow them to splutter.
3. Lower heat and add in the Dry Red Chili, Asafoetida and the Curry Leaves.
4. Mix well will the Leaves are coated with Oil.
5. Increase the flame to a medium and add the Green Chili and shredded Coconut.
6. Mix and cook for 5 minutes.
7. Transfer to a bowl and allow it to cool down.
8. Once cooled, transfer to a grinder and add Tamarind Paste, Salt, Jaggery and Water and grind to a smooth paste.
9. Transfer to a bowl and serve with Dosa, Idli, Vada, Adai or use as a spread on toast.

कड़ी पत्ते की चटनी...

क्या चाहिए:
एक कटोरी कड़ी पत्ता, दो बड़े चम्मच उरद की दाल,दो बड़ा चम्मच सरसों का तेल,१/२ छोटा चम्मच राई,१/२ छोटा चम्मच हिंग,दो छोटा चम्मच साफ़ की हुई इमली,४-५ हरी या लाल मिर्च और स्वादानुसार नमक|
इस तरह बनाएं:
इमली को भिगो दें|लगभग आधे घटे बाद उसे साफ़ पानी में डालकर मसल लें|और रेशे अलग कर लें|अब कडाही में तेल गर्म करें| गर्म तेल में राई और उरद की दाल सुनहरी होने तक भुने|अब कड़ी पत्ता और साबुत लाल मिर्च डालें| धीमी आंच पर भुनती रहें| अब इमली का पानी डालें| इस मिश्रण को पीसकर स्वादानुसार नमक मिला लें| स्वादिष्ट चटनी तैयार है|

Coconut Coriander Chutney Recipe

Ingredients:

1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste





How to make coconut coriander chutney :

Grind coarsely all the ingredients in a blender and serve.

Phudina Chutney

Ingredients

2 cups chopped mint leaves (phudina) leaves
1 cup chopped coriander (dhania)
1 large onion ,sliced
2 tbsp lemon juice
1 tbsp sugar
4 pcs green chillies , roughly chopped
12 mm (1\2") piece ginger
salt to taste

Method
Combine all the ingredients and blend in a blender to a smooth paste using a little water if required.Refrigerate and use as required.

Bengali Tomato Chutney...

Ingredients

2 cups tomato cubes
1/4 tsp panch phoron seeds
1 tbsp soaked raisins (kismis)
1/2 tsp ginger (adrak) , cut into thin strips
1 tsp chopped green chillies
1 tbsp sugar
1 tsp oil or
salt to taste

Method
Heat the oil in a microwave safe bowl for 1 minute.Add the panch phoran seeds and microwave for 1 minute.Add the tomatoes and salt and mix well. Cover and microwave on high for 3 more minutes.Add the raisins, ginger, green chillies and sugar and microwave for 10 minutes stirring twice in between after every 4 minutes.

Mango chutney(Aamer chutney)

Pressure Cooking Time 5 minutes


vegetable oil 1/4 cup
mustard seeds 1 teaspoon
turmeric powder 1/2 teaspoon
raw mangoes peeled and cut into
2.1/2 cm. *2.1/2 cm.*1 cm.
cubes, pits discarded 1.3/4 kgs.
salt 1/2 teaspoon
water 1 cup
sugar 5 cups

1. Heat oil in cooker for about 2 minutes. Add musturd seeds. When crackling, add turmeric powder .and salt. Mix. Add water stir.
   
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
   
3. Remove cooker from heat. Press finger-tip control lightly to release pressure.
   
4. Open cooker. Place cooker on high heat. Add sugar .stir till sugar dissolves and chutney thickens (approximately 3 minutes).
5. Place chutney on serving dish. Serve at room temperature or cool.