• dried plums 1 cup
• sugar 1/3 cup
• ground garam masalah 1/4 tsp
• red chillie powder 1/2 tsp
• salt1/4 tsp
• black pepper
• gingercut in small bars 1 tbsp
• almonds 10 pieces (boiled, peeled and slit into two)
• water 1 1/2 cups
• oil 1tbsp

Preparation

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

• 1 cucumber
• 2 teaspoons of saltClick to find more about salt
• malt vinegarClick to find more about vinegar
• 1 teaspoon coarsely chopped gingerClick to find more about ginger
• 1 dessertspoon parsley
• 1 chopped green chili

How to make Cucumber Chutney Recipe

• Peel and slice as finely as possible 1 cucumber .
• Sprinkle with 2 teaspoons of saltClick to find more about salt and allow to sweat for a while.
• Squeeze dry and cover with malt vinegarClick to find more about vinegar, add 1 teaspoon coarsely chopped gingerClick to find more about ginger, 1 dessertspoon parsley ,1 chopped green chili (optional).
• Rest for at least an hour. This can keep for a long time if stored in a cool place and provided the ingredients remain covered with vinegarClick to find more about vinegar.

• 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)

How to make tomato chutney:

• 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.

• 6 to 8 large cloves garlic finely chopped
• 1/4 cup spring onion whites chopped
• 1 tbsp finely chopped spring onion greens
• 2 dry red chilies, soaked
• 1 cup tomatoes, finely chopped
• 1 tbsp finely chopped coriander
• 1 tsp oil
• Salt To Taste

Preparation:

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander and spring onion greens and mix well.
• Serve tomato chutney chilled or at room temperature.

• Yogurt 1 cup
• Salt to taste
• cumin seed (zeera) 1/2 tsp
• green chilis (depends how spicy you want it) 2-5
• Mint 1/4 bunch
• Water 2 tbsp
• Garlic 1 small clove

Preparation

• In a blender, put in the yogurt, saltClick to find more about salt, cumin seed, mintClick to find more about mint, chilis, and water. Blend until becomes semi-thick liquid.
• Serve chilled.

Total servings: 4-5

• 1/2 kg mango, peeled and coarsely chopped
• 1 cup raisins
• 1 cup sugar
• 3/4 cup vinegar
• 250 gms ginger finely chopped
• 1 clove garlic, chopped
• 1 tsp salt

How to make indian mango chutney:

• Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
• Till the mixture thickens.

• 3 tablespoons dried tamarind pulp
• l cup hot water
• 1 teaspoon salt
• 2 teaspoons black or brown sugar
• l teaspoon ground cumin
• half teaspoon ground fennel
• 2 teaspoons finely grated fresh ginger
• lemon juice to taste
• pinch chili powder, optional

Method

• Put tamarind pulp in a bowl with hot water and allow to soak until water is cool.
• Knead and squeeze pulp away from the seeds. until it is dissolved in the water, then strain through a fine nylon sieve, pushing all the pulp through.
• If necessary, add a little more water to assist in getting all the pulp from the seeds.
• Add salt, sugar and other ingredients to the tamarind and stir to mix well. Taste and add more salt if necessary, lemon juice to sharpen the flavor and if liked, a small pinch of chili powder
  

  Imli Ki Chutney Recipe

  . Imli chutney is ready.

• 1 bunch Mint
• 1 oz Green Chili
• 1 tsp Salt
• 1 oz Pomegranate Seeddried
• 32 oz Yogurt
• 4 Tbsp Water

Method

• Gather ingredients.
• Remove stems from green chilies.
• Wash mint and remove leaves.Blend together mint leaves, green chilies, salt and pomegranate seeds in an electric blender to make a paste.
• Add water to make a smooth paste.
• Remove from blender and mix in yogurt.
• Makes 36 ounces of chutney
• Serve in 2 or 4 ounces

Podina Chutney Recipe

• 1 small bunch of mint
• 1 small bunch of cilantro or hara dhaniya
• 1/2 small onion, cut in half
• 1/2 long green chili or jalapeno
• 1/4 cup fresh lime juice
• 1 tsp ground cumin
• 4-5 cloves of garlic
• 1/4 cup water
• 1/2 tsp

Method:

• Put all the ingredients in the mixer except lime juice, and mix them for 2 minutes or until all ingredients are dissovled

• Then add the lime juice and mix again for a little bit and pour it out in a bowl and serve.

Mint Chutney Recipe

• 360 gms Apricots (Khumani)
• 1 cup Vinegar (Sirka)
• 2 cups Water
• 2 tsp Salt (Namak)
• 1/2 level tsp Red chili pepper (Lal Mirchi)
• 2 big Cardamom (Elaichi Moti), crushed
• 1/4 kg Sugar (Cheeni)
• 2 tea-spoons long strips of ginger
• 1 clove garlic, chopped
• 4 tea-spoons raisins
• 8 blanched almonds

Method:

• Put apricots in boiling water till soft..
• Peel and mash the apricots
• Strain the pulp and wash the stones of apricots with one cup of water.
• Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
• Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown
• Put it in jar. This can be kept for one year..