Ingredients:

• 1 Kg Ripe tomatoes
• 1/2 Cup sugar
• 2 Cups vinegar
• 2 tbsp Mustard (dry)
• 1 tbsp Black pepper
• 1 tsp Cloves

Direction:

• Heat the tomatoes till they get boiled.
• Drain so that seeds are removed.
• Keep them for cooling.
• Now add sugar, vinegar, dry mustards, black pepper and cloves.
• Cook it over medium heat for 3 hours.
• Put it into jars and seal it properly.
• Process it in boiling water bath for 15 minutes.
• Tomato Ketchup is ready.

Ingredients:

• 1/2 kilo Dates (Khajoor)
• 2 teaspoon fresh Ginger (Adrak), cut into thin long strips
• 4 teaspoons Salt (Namak) (level)
• 1 cup Sugar (Cheeni)
• 6 teaspoons Raisins (Kishmish)
• 1 1/2 cups or 2 cups Vinegar (Sirka)
• 1/4 cup blanched Almonds (Badam)
• 2 Cloves (Lavang)
• 2 big Cardamoms (Elaichi Moti)
• 1/4 teaspoon ground Cinnamon (Dalchini)
• 1/4 teaspoon Red chili pepper (Lal Mirchi)

Method:

• Stone the dates and cut them in halves.
• Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
• Now add sugar and cook until the mixture thickens.
• Remove from the fire, add raisins, almonds slit into halves and stir well.
• While the chutney is hot pour into clean jars and cork tightly.
• Serve after 4 days.

Ingredients:

• 1 kg Tomatoes (Tamatar)
• 1 teaspoon Red chili pepper (Lal Mirchi)
• 30 grams fresh Ginger (Adrak) (2 tsps long strips)
• 2 cloves Garlic (Lasun), chopped
• 60 grams Raisins (Kishmish) (4 tsps)
• 2 teaspoons Salt (Namak)
• 1 Onion (Pyaj)
• 240 grams Sugar (Cheeni) (1 1/22 cup)
• 3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
• 1 1/2 cups Vinegar (Sirka)
• 10 blanched Almond (Badam)

Method:

• Put the tomatoes in boiling water for 5 minutes.
• Take out from the water, wipe and remove their skins and cut into small pieces.
• Cut ginger into long, thin slices.
• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
• Stir constantly until thick.
• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
• Remove from the fire, cool and keep in air tight jar.

Ingredients:

• Dried plums 1 cup
• Sugar 1/3 cup
• Ground garam masalah 1/4 tsp
• Red chillie powder 1/2 tsp
• Salt 1/4 tsp
• Black pepper pinch
• Ginger cut in small bars 1 tbsp
• Almonds 10 pieces (boiled, peeled and slit into two)
• Water 1 1/2 cups
• Oil 1tbsp

Method:

• Soak plums overnight in water.
• Heat oil and fry ginger for a minute. add plums, water, sugar and the rest of the ingredients except for the almonds in it.
• Cook on slow heat for 15 minutes stiring occasionally until the syrup thickens. In the end, add almonds pour in a serving bowl.

Ingredients:

• 200gms Tamarind (Imli)
• 300gms Jaggery (Gur) grated
• 2 tsp Roasted cumin (Jeera) Powder
• 2 tsp Red chili powder
• Salt To Taste
• 1 tsp Black salt
• 1 tsp Garam masala

Method:

• Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.
• Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
• Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
• Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.