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Spiced apple chutney Recipe

Ingredients:

  • Spiced apple chutney
    Spiced apple chutney

    225g/8oz onions, chopped

  • 900g/2lb apples, cored as well as chopped
  • 110g/4oz sultanas, raisins or even chopped dates
  • 15g/½oz ground coriander
  • 15g/½oz paprika
  • 15g/½oz mixed spice
  • 15g/½oz salt
  • 340g/12oz granulated sugar
  • 425ml/¾ pints malt vinegar

How to make Spiced apple chutney

  • Put all of the ingredients into a preserving skillet. Slowly bring to the actual boil until the sugar has mixed.
  • Simmer for 1½-2 hrs, stirring every once in awhile to stop the chutney sticking with the pan.
  • When it’s very thick and you can draw the wood spoon across the lower pan in order that it leaves the funnel at the rear of this that doesn’t instantly fill along with fluid, the actual chutney is prepared.
  • Turn in to sterilised containers, close off and cool.
  • Store in a cool, darkish cupboard for 2 to three months before consuming.
  • Spiced apple chutney is ready to serve.

Less than 30 mins preparation time
1 to 2 hours cooking time

Mango chutney Recipe

Ingredients:

  • Mango chutney
    Mango chutney

    Four large mangoes, peeled, stoned as well as sliced

  • salt
  • Four cloves garlic, peeled and crushed
  • 450g/1lb caster sugar
  • 2 baking apples, peeled, cored and chopped
  • 1 tbsp English mustard powder
  • 1 tbsp grated fresh root ginger
  • 600ml/1 pint white wine vinegar
  • 1 tbsp cayenne pepper

How to make Mango chutney

  • Put the mango pieces inside a large dish as well as sprinkle along with salt. Depart immediately. In the morning, deplete from the juice as well as wash the fruit.
  • Put the actual garlic, sugar, apples, mustard, ginger, vinegar as well as cayenne pepper inside a pan as well as, over a reduced heat, dissolve the actual sugar.
  • Bring towards the boil and add the actual mangoes. Simmer for Half an hour until the chutney is actually thick and syrupy. Tea spoon into sterilised containers and close off.
  • Mango chutney is ready to serve.

Overnight preparation time
30 mins to 1 hour cooking time

Tomato chutney Recipe

Ingredients:

  • Tomato chutney
    Tomato chutney

    1 tablespoons of olive oil

  • ½ shallot, chopped
  • 1 ½ tomatoes, chopped
  • One and a halfclove garlic, crushed
  • 1 tablespoons of balsamic vinegar
  • 1 teaspoon brown sugar

How to make Tomato chutney

  • Heat the oil in a tiny pan.
  • Add the actual shallots, tomatoes as well as garlic clove and cook out with regard to 5-8 moments or even till softened.
  • Add the actual vinegar and sugar and prepare out for any additional 3-5 minutes or even before chutney has caramelised slightly. Serve instantly.
  • Tomato chutney is ready to serve.

Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 2

Anjeer Ki Chutney Recipe

Anjeer Ki Chutney Ingredients:

  • Anjeer ki chutney
    Anjeer ki chutney

    500 g Figs or Anjeer, blanched and sliced

  • 15-20 Almonds blanched and sliced
  • 3 tbsp Oil
  • 4-5 cloves Garlic, chopped
  • 2 medium Onion, chopped
  • 2 tbsp Malt Vinegar
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • 4 tbsp Sugar
  • 3 Green Chillies, chopped
  • 1 tsp Green Cardamom Powder
  • 2 tbsp White Vinegar
  • 1 tbsp Melon Seeds (Magaz)

How to make Anjeer Ki Chutney

  • In the wok (kadhai), heat two tablespoon of oil and lightly sauté the garlic as well as onions.
  • Add malt vinegar, red chilli powder, salt, three tablespoons of sugar along with a quarter cup of water into it and mix well.
  • Remove from heat and permit it to chill.
  • Inside a blender take figs, green chillies, half the almonds, green cardamom powder, the cooked spices, a tablespoon of white vinegar and water and make up a smooth paste.
  • In the wok (kadhai), heat the rest of the oil and add melon seeds, sliced almonds, as well as the fig paste and mix well. Adjust seasoning.
  • Add remaining sugar for glaze and white vinegar for sourness.
  • Remove from heat and cool.
  • Anjeer Ki Chutney is ready to serve.

Prep Time: 10 mins
Cook time: 25 mins

yield: 4 servings

Tamarind Chutney Recipe

Tamarind Chutney Ingredients:

  • Tamarind Chutney Recipe
    Tamarind Chutney Recipe

    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

How to make imli ki chutney:

  • 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.
  • Tamarind Chutney is ready to serve.

Sonth Chutney Recipe

Sonth Chutney Ingredients:

  • Sonth Chutney Recipe
    Sonth Chutney Recipe

    120 grams whole Amchoor (dry mango pieces)

  • 250 grams Gur (Jaggery)
  • 1 teaspoon Red chili pepper (Lal Mirchi)
  • 3 teaspoons Salt (Namak)
  • 1 teaspoon ground spices
  • 1 1/2 teaspoons dry Ginger powder
  • 1 teaspoon Black Salt (Kala namak)
  • 1 teaspoon white Cumin seed powder

How to make sonth chutney:

  • Soak the amchoor overnight in 4 cups of water.
  • Boil in the same water in which it was soaked on low fire until tender.
  • Pass through a sieve, add a little water every now and then till it is of pouring consistency.
  • Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed powder and salt and mix well.
  • Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons.
  • Sonth Chutney is ready to serve.

South Indian Chutney Recipe

South Indian Chutney Ingredients:

  • South Indian Chutney Recipe
    South Indian Chutney Recipe

    120 grams Channa dal

  • 4 teaspoons Ghee
  • 10 Green Chillies (Hari Mirch)
  • 1 Coconut (Narial), fresh
  • 2 teaspoons Whole mustard

How to make south indian chutney:

  • Fry dal and green chillies until light brown.
  • Grind coconut, fried dal and green chillies finely.
  • Add salt and fried whole mustard in 2 teaspoons of ghee.
  • Serve with Dosa. Sufficient for 12 to 14 persons.
  • South Indian Chutney is ready to serve.

Amla Ki Chutney Recipe

Amla Ki Chutney Ingredients:

  • Amla Ki Chutney Recipe
    Amla Ki Chutney Recipe

    200 gms Green Corainder (Cilantro)

  • 250 gms Amla
  • 100 gms Green Chillies
  • 1 small Ginger
  • 1 tsp Salt

How to make amla ki chutney :

  • Clean and wash the corainder.
  • Chop the amla into small pieces and remove the seed.
  • Chop green chillies and ginger.
  • Put all the ingredients in a mixer and make it into a fine paste.
  • Amla Ki Chutney is ready to serve.

Banana Chutney Recipe

Banana Chutney Ingredients:

  • Banana Chutney Recipe
    Banana Chutney Recipe

    6 Bananas (Kela), ripe

  • 3/4 cup Vinegar (Sirka)
  • 3 teaspoons Salt (Namak)
  • 1/8 teaspoon of Cinnamon (Dalchini) powder
  • 2 ground Cloves (Lavang)
  • 2 big cardamoms (Elaichi Moti)
  • 1/2 teaspoon Red chili pepper (Lal Mirchi)
  • 1 1/2 cups of Sugar (Cheeni)
  • 4 teaspoons Raisins (Kishmish)
  • 4 teaspoons blanched Almond (Badam)

How to make banana chutney:

  • Peel and chop bananas.
  • Cook with vinegar to a pulp and then stir in sugar until it dissolves.
  • Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
  • Cool, stir and pour into clean jars and cork tightly.
  • Serve after 2 days.
  • Banana Chutney is ready to serve.

Carrot Chutney Recipe

Carrot Chutney Ingredients:

  • Carrot Chutney Recipe
    Carrot Chutney Recipe

    1/2 kilo Carrot (Gajar)

  • 15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
  • 30 grams fresh Ginger (Adrak) (2 tsps long strips)
  • 2 cloves Garlic (Lasun)
  • 8 blanched Almonds (Badam), slit into halves
  • 60 grams Raisins (Kishmish) (4 tsps)
  • 4 teaspoons Salt (Namak)
  • 360 grams Sugar (Cheeni) (2 cups)
  • 3/4 teaspoon crushed Cardamoms (Elaichi Moti)
  • 1 1/2 cups Vinegar (Sirka)
  • 1 cup Water

How to make carrot chutney:

  • Scrape and grate the carrots, chop garlic and slice ginger into long strips.
  • Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed.
  • Stir well.
  • Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
  • Pour in a clean jar and cork tightly. Serve after 2 days.
  • Carrot Chutney is ready to serve.