3 TYPES OF CHUTNEY

---

Serves : 5 to 6

Prep time : 15 min

Cooking time : 30 min

Course : side dish/accompaniment.

INGREDIENTS

Green chutney

1 tsp cumin seeds

1 Cup coriander fresh

1 Cup mint leaves

2 nos green chillies

10 cloves garlic peeled

1⁄2 tsp black salt

2 tsp amchoor powder

2 tbsp sugar

Tamarind chutney

1 cup seedless tamarind

1 cup jaggery

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp fennel seeds

3 nos whole red chillies

1 tbsp black salt

1 pinch asafoetida

1 tbsp dry ginger powder

 

Red chilli chutney

12 nos dried red chilli

12 nos garlic pods

1 TSP amchoor powder

Salt to taste

1 pinch asafoetida

1 tbsp peanut oil

Method

Green chutney

Roast cumin seeds in a fry pan.

Blend together coriander, mint, green chillies, garlic, black salt, amchoor powder and cumin

seeds with little water.

 

Tamarind Chutney

Boil together tamarind, jaggery with little water.

In a separate pan dry roast cumin, coriander, fennel seeds and whole red chillies

Add this to the tamarind jaggery pan and simmer for 20 min

Add 2 tbsp of sugar

Strain the chutney and grind to a fine paste

Strain the chutney again for smooth texture

Add black salt, heeng and ginger powder.

Red chilli chutney

Pre soak the red chilli in hot water, alternatively you can boil it till soft.

Grind together garlic, salt, amchoor powder, asafoetida and red chillies with little water and

peanut oil

Your chutney is ready.

 

3 TYPES OF CHUTNEY

Serves : 5 to 6

Prep time : 15 min

Cooking time : 30 min

Course : side dish/accompaniment.

INGREDIENTS

Green chutney

1 tsp cumin seeds

1 Cup coriander fresh

1 Cup mint leaves

2 nos green chillies

10 cloves garlic peeled

1⁄2 tsp black salt

2 tsp amchoor powder

2 tbsp sugar

Tamarind chutney

1 cup seedless tamarind

1 cup jaggery

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp fennel seeds

3 nos whole red chillies

1 tbsp black salt

1 pinch asafoetida

1 tbsp dry ginger powder

 

Red chilli chutney

12 nos dried red chilli

12 nos garlic pods

1 TSP amchoor powder

Salt to taste

1 pinch asafoetida

1 tbsp peanut oil

Method

Green chutney

Roast cumin seeds in a fry pan.

Blend together coriander, mint, green chillies, garlic, black salt, amchoor powder and cumin

seeds with little water.

 

Tamarind Chutney

Boil together tamarind, jaggery with little water.

In a separate pan dry roast cumin, coriander, fennel seeds and whole red chillies

Add this to the tamarind jaggery pan and simmer for 20 min

Add 2 tbsp of sugar

Strain the chutney and grind to a fine paste

Strain the chutney again for smooth texture

Add black salt, heeng and ginger powder.

Red chilli chutney

Pre soak the red chilli in hot water, alternatively you can boil it till soft.

Grind together garlic, salt, amchoor powder, asafoetida and red chillies with little water and

peanut oil

Your chutney is ready.