FRUIT CHUTNEY - APPLE
Appeler ChatniGreen apple 1/4 lb., finely choppedDried coconut
powder 2 ozs.Milk 2 cups1 teaspoon asofoetidaCayenne powder 1
tspLime juice cup
Mix milk and coconut powder and set aside. Mix the apple with
the cayenne and asofoetida. Pour in the milk and coconut mixture,
add lime juice, chill and serve.
Apple Chutney #12 cups lemon juice1/2 pound seedless raisins6
red or green chili peppers4 teaspoons asofoetidaSugar to taste6
pound hard green pears3 cup sugar6 pound very tart apples (sour)1/2
pound gingerroot, peeled and chopped2 tablespoon pickling
saltCayenne to taste
Apples are to be peeled, quartered and cored. Chili peppers are
to be seeded and chopped. Pears should be peeled, cored and cut
into strips. In large preserving kettle mix the lemon juice, sugar,
raisins, apples, asofoetida, gingerroot, peppers, and salt. Bring
to a boil and simmer until the apples are mushy and transparent. If
necessary, add a little more lemon juice. Taste and add sugar and
cayenne as desired. Then add the pears and simmer until the pears
are transparent but not overcooked. Spoon into hot jars and
seal.
Apple Chutney #2Apple pulp obtained from 3 lbs. apples (after
peeling & grating, 2 lbs.)Sugar - 1 lb. to 1-1/2 lbs.
(depending on the sweetness of the fruit)Salt - 3-4 tspBlack
pepper, freshly ground fine - 3-4 tspGaram masala or dalchini
(cinnamon) powder - 2 tspAcetic Acid - 2 tspSodium Benzoate -
1/4Tsp
Peel and grate the apples. Weigh to get 2 lb. pulp. Add sugar
and cook till it thickens. Add salt, pepper and either garam masala
or cinnamon powder, according to your taste. Add acetic acid.
Dissolve sodium benzoate in 1 tsp hot water and mix the chutney.
Fill warm in sterilized jars. Cover with the lid when the chutney
cools.
Apple Apricot Chutney1 pound apple peeled diced tart1/2 cup
apricot coarsely chopped dried3/4 cup lemon juice1/2 lemon (zest
and pulp prepared separately)3/4 cup light brown sugar packed1/4
cup fresh ginger minced1/2 cup golden raisins2 teaspoons
asofoetida1 1/2 teaspoon salt
In stainless steel saucepan combine all ingredients. Boil
gently, uncovered, until thickened, 20 to 30 minutes. Let cool to
room temperature. Store chutney tightly covered in refrigerator for
up to two weeks or can.
Apple Apricot Walnut Chutney2 pound tart green apples, peeled,
cored and cut into 1/2-inch dice1 pound dried apricot halves,
halved2 cup lemon juice1 cup raisins1 cup firmly packed light brown
sugar1 tablespoon whole mustard seed1/2 cup crystallized ginger,
coarsely chopped3 teaspoons asofoetida1/2 teaspoon coarse kosher
salt1/2 teaspoon cayenne pepper1/2 teaspoon coarsely cracked black
peppercorns1/2 teaspoon ground mace1/4 teaspoon ground cloves2
(4-inch) cinnamon sticks1 1/4 cup walnut pieces, toasted
For maximum flavor, prepare this fragrant condiment several days
ahead. Combine all ingredients, except walnuts, in a heavy large
non-aluminum pot and bring to a boil. Reduce heat. Cover partially
and simmer gently until mixture is thick, stirring occasionally, 1
to 1 1/2 hours. Uncover and simmer until mixture is the consistency
of preserves, stirring frequently, for about 15 minutes. Stir in
walnuts and simmer for 5 minutes. Ladle into hot jars, leaving
1/2-inch space at top. Seal jars. Cool completely. Refrigerate
until ready to use.
Apple Cranberry Chutney2 cup peeled, chopped apples (about 2
medium)1 cup cranberries1/4 cup golden raisins2 tablespoon brown
sugar1 tablespoon grated orange rind2 tablespoon lemon juiceBR>
1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon
ground cinnamon
Combine all ingredients in a non-aluminum saucepan. Place over
high heat. Bring to a boil, stir constantly. Reduce heat and simmer
uncovered until apples are tender. Remove from heat and let cool.
With knife blade in processor, add cranberry mixture. Process,
pulsing 1 or 2 times until combined. Place in a medium bowl. Cover
and chill.
Apple Currant Chutney1 medium apples, cored in 1/2 inch chunks
(1 to 2)1/2 cup lemon juice1/3 cup packed brown sugar1/4 cup dried
currants1 tablespoon fresh ginger root1 teaspoon asofoetida1/4
teaspoon ground cloves1/4 teaspoon tabasco or hot sauce
Stir together apples, lemon juice, brown sugar, currants,
asofoetida, ginger, and tabasco sauce in glass cup or bowl.
Microwave, uncovered on high until slightly thick and bubbly, 10
minutes. Let cool slightly. Puree 1/2 cup in blender. Add back with
rest. Let cool. Serve cold or at room temperature.
Apple Ginger Mixed Chutney3 cup lemon juice4 cup packed brown
sugar10 cup tart apples diced4 lemons chopped, with peel3 teaspoons
asofoetida1/2 cup ginger minced1 1/2 cup seedless raisins1 teaspoon
cayenne pepper
Peel, core and dice apples. Chop and remove seeds from lemons,
but do not peel. Peel and finely chop ginger root. Bring lemon
juice to a boil over low heat, using a large saucepan. Add apples
and asofoetida and cook until the mixture returns to a simmer. Add
remaining ingredients and cook gently for 20 minutes, stirring
often. Spoon chutney into glass jars which have been washed in hot
soapy water and rinsed with boiling water. Seal tightly. Cool and
store in refrigerator.
Apple and Green Tomato Chutney12 tart green apples24 small green
tomatoes3 cup seedless raisins (1 pound)4 cup lemon juice2 1/2 cup
brown sugar (tightly packed)2 tablespoon salt1/2 teaspoon crushed,
dried chilies1 1/2 tablespoon curry powder3 tablespoon mixed
pickling spices
Wash, core and chop the apples wash, blanch, peel and chop the
tomatoes. Place apples and tomatoes in a preserving kettle and add
raisins, asofoetida, lemon juice, sugar, salt, red pepper and curry
powder. Put the pickling spices in a cheesecloth bag and add to the
kettle. Boil, stirring occasionally, for 25 minutes, or until
apples are transparent. Remove fruit with a slotted spoon. Boil
syrup rapidly until it thickens. Discard pickling spices, return
the fruit to the syrup and bring to a boil. Remove from the heat
and ladle into hot, sterilized jars and seal immediately. Process
in boiling water bath for 10 minutes.
Apple Lovage Chutney6 cups apples cored and chopped1 cup lovage
fresh1 medium sweet red pepper, cored seeded and chopped1 medium
red tomato, cored, peeled chopped1 medium green tomato, cored
chopped2 teaspoons asofoetida1 cup golden raisins1/4 cup fresh
ginger, peeled minced1 cup light brown sugar packed1 cup lemon
juice1 tablespoon mustard seeds1 teaspoon celery seeds
Combine all ingredients in stainless steel pan. Bring to boil
over medium-high heat, stirring constantly. Reduce heat to
medium-low and simmer, uncovered, stirring frequently, for 45
minutes, or until thickened. Prepare jars, lids in boiling water
bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe
rims with clean towel and attach lids securely. Place jars in
boiling water bath, and when the water returns to the boil, process
for 15 minutes.
Apple Pear Chutney with Jalapeno2 small red delicious apples or
other eating cored and chop1 pear cored and chopped1 fresh tomato
chopped1/2 cup chopped tomato with jalapeno pepper(canned)3
tablespoon brown sugar or more to taste4 lemon slices seeds
removed3 tablespoon lemon juice1/4 teaspoon minced fresh ginger
root1/4 teaspoon ground allspice1 pinch salt1/2 teaspoon butterFor
garnish when serving:1/2 lemon juiced1/2 teaspoon finely chopped
lemon zest
Combine ingredients in a small saucepan and bring to a boil.
Cover (loosely), reduce heat, and simmer for 45 (chunky-style) to
60 (softer) minutes, stirring occasionally. Remove apple mixture
from heat, and let stand until cool enough to cover. Store in the
refrigerator, covered, for up to 5 days. Serve cool, not chilled:
brighten with a squeeze of lemon and a mince of lemon zest.
Apple Prune Chutney #11/2 cup raisins12 pitted prunes1 1/2
tablespoon finely chopped ginger1 cup lemon juice1/3 cup sugar1
teaspoon asofoetida3/4 teaspoon ground cumin3/4 teaspoon coarse
salt6 tart apples peeled, cored and cubed
Cut prunes lengthwise into strips. Place raisins, prunes,
ginger, lemon juice, sugar, cumin, asofoetida, salt, and 2 cups
water in a low-sided, 6-quart saucepan. Set over medium-high heat,
and bring liquid to a boil. Reduce heat to medium-low, and simmer,
stirring occasionally, until most of the liquid has been absorbed,
about 40 minutes. Add the apples and 1 cup water. Stirring
frequently, cook until apples are soft and translucent and liquid
has been absorbed, about 20 to 25 minutes. Remove pan from heat.
Transfer chutney immediately to jars as directed in the canning
tips below. Alternatively, transfer to a large bowl set over an ice
bath to chill, and store in airtight container, refrigerated, up to
4 weeks.
Apple Prune Chutney #21 pound, 8 ounce apples, pealed, cored and
chopped2 pound, 11 ounce prunes, washed and chopped (stones
removed)2 cup sultanas2 cup lemon juice2 2/3 cup soft brown sugar
(pressed firmly)1 tablespoon salt1-1/2 teaspoons asofoetida1
teaspoon ground, allspice1 teaspoon ground ginger1/4 teaspoon
ground nutmeg1/4 teaspoon ground cayenne pepper1/4 teaspoon ground
cloves2 teaspoon mustard seedSterilized glass jars
Bring all the ingredients to the boil in a fairly large pan.
Reduce the heat. Simmer (with a lid on the pan) for approximately 2
hours. When the mixture is thick enough, pour the chutney in
sterilized jars and close them immediately.
Apple Raisin Chutney3 tablespoon lemon juice2 tablespoon
honey1/2 cup golden raisins1/8 teaspoon dried mintA pinch of ground
cloves3 tablespoon vegetable oil2 tablespoon unsalted butter1
granny smith apple
Combine well 2/3 cup warm water, the lemon juice, the honey, the
raisins, the mint, and the cloves and let the mixture stand. In a
large skillet cook the apple and raisin in the liquids over
moderate heat, stirring, until the liquid is almost evaporated and
the apple is tender. Season the chutney with salt and pepper. The
chutney may be made 3 days in advance, cooled, and kept covered and
chilled. Offer at room temperature.
Apple Red Chili Chutney4 granny smith apples, peeled, cored and
coarsely chopped4 fresh red chilies (or hydrated dried chilies),
diced1/2 cup brown sugar1/3 cup lemon juice1 teaspoon asofoetida1
cup water1 tablespoon chopped fresh marjoram1/2 cup toasted pine
nuts (optional)
To prepare the chutney, place apples and chilies in a heavy
saucepan with sugar, lemon juice, asofoetida and water. Bring to
boiling over medium heat, lower the heat, partially cover the pan
and simmer, stirring occasionally, for 30 minutes. Stir in marjoram
and add pine nuts. Allow to cool, then refrigerate. Use within a
few days.
Apple Sage Chutney2 1/2 pound apple tart, coarsely chopped1 cup
apple cider or apple juice1/2 cup light brown sugar packed1/3 cup
dried cherries1/2 cup golden raisins1/3 cup dates chopped6
tablespoon lemon juice2 teaspoons asofoetida1/2 cup sage
chopped
Mix all ingredients in heavy saucepan. Cook until thick.
Apple Sultana Chutney4 cup lemon juice3 ounce pickling spices3
pound apples, peeled cored and sliced thick1 pound sultanas
(seedless raisins)1 teaspoon coriander seeds crushed1 teaspoon
black peppercorns crushed3 cup brown sugar2 teaspoon saltRed
chilies
Place lemon juice and pickling spice in a saucepan, boil for 5
minutes. Drain. Combine apples and raisins in a large saucepan. Add
strained lemon juice and bring to a gentle boil. Combine crushed
coriander and peppercorns in a cheesecloth square together with the
dried chilies, tie securely and add to saucepan with brown sugar
and salt. Simmer until mixture has thickened. Remove cheesecloth
bag. Have ready some sterilized jars. Pour in mixture, and
seal.
Apple Tamarind Chutney3 firm tart apples such as york or granny
smith, peeled, cored and cut into chunks1 1/4 cup packed light
brown sugar3/4 cup lemon juice3/4 cup golden raisins2 teaspoons
asofoetida2 jalapeno peppers seeded and minced1 tablespoon tamarind
concentrate or 2 teaspoon molasses mixed with 1 teaspoon fresh lime
juice1 tablespoon fresh ginger minced1 tablespoon mustard seed1/2
teaspoon fenugreek seed (optional)1/2 teaspoon salt1 cinnamon
stick1 bay leaf
In a large heavy bottomed saucepan, combine apples, asofoetida,
brown sugar, lemon juice, raisins, jalapenos, tamarind concentrate
or molasses with lime juice, ginger, mustard seed, fenugreek seed
(if using), salt, cinnamon stick and bay leaf. Bring to a simmer
over low heat and cook, stirring occasionally, until apples are
tender and the chutney is thick, about 30 minutes. Let cool to room
temperature. Remove cinnamon stick and bay leaf. Transfer to clean
jars (the chutney will keep about 2 months in the refrigerator).
Alternatively, pack hot chutney into half pint jars, leaving 1/2
inch of headspace. Seal with canning lids and process for 10
minutes in a boiling water bath. Store jars in a cool dry
place.
Applesauce Chutney6 cup chopped apples peeled and cored1 cup
raisins1/2 cup finely chopped fresh ginger1 1/2 cup sugar or up to
2-cups sugar depending on sweetness of apples1 cup lemon juice1/2
teaspoon ground allspice1/4 teaspoon ground cloves1 teaspoon
cinnamon
Wash 2 pint jars with lids, or 4 half-pint jars with lids set
aside. Combine the apples, raisins, ginger, sugar, lemon juice and
spices in a large saucepan. Place over medium-low heat and bring to
a boil, stirring often. Reduce heat to low and simmer, stirring
often, until the apples are tender enough to mash with a fork. This
should take about 10 to 15 minutes. Mash and stir the chutney until
it is almost smooth. Do not worry about little lumps as long as the
apples are soft. Ladle the chutney into the jars, leaving about 1/2
inch of head space in the jar. Put the lids snugly on and let cool.
Refrigerate the chutney if you will be using it within a week or
two, or freeze for longer storage.
Ginger Apple Chutney3 pound tart apples peel/core/finely chop2
cup brown sugar packed2 1/2 cup lemon juice1 1/2 tablespoon salt1
1/2 teaspoon ground ginger1 teaspoon ground allspice1 teaspoon
ground cloves1 teaspoon asofoetida1 green peppers finely chop1/2
cup preserved ginger in syrup finely chop1/2 cup golden raisins
grated peeled and juice of 1/2 lemon
In pan bring 1st seven ingredients to boil. Simmer 10 minutes.
Add rest of ingredients and cook for l hour. Ladle into prepared
jars and process. Give 1 month to mature.
Hot Apple Pear Chutney4 or more green chilies2 pound tart
cooking apples or2 pound green pears2 tablespoon salt1/2 cup
seedless raisins1 inch of fresh ginger1 teaspoon asofoetida1/2 cup
oil2 tablespoon mustard seeds15 peppercorns2 teaspoon cumin powder1
teaspoon turmeric1/2 cup lemon juice1/4 pound sugar
Seed and chop the chile peppers. Peel, core and slice the
apples, sprinkle them with the salt and set aside. Finely mince
half the ginger. Slice the other half. Heat the oil, put in all the
ginger and asofoetida and fry until fragrant. Add the other spices
and the chopped chilies. Cook gently for a few minutes and add the
apples or pears, raisins, lemon juice and sugar. Stir and simmer on
low for about 30 minutes. Cool and bottle.
Indian Apple Chutney1 pound cooking apples2 teaspoons
asofoetida3/4 cup golden raisins2 teaspoon salt1 1/2 cup sugar2 1/2
cup lemon juice1/4 teaspoon cayenne pepper1/4 teaspoon ground
cumin1/4 teaspoon ground ginger1 teaspoon mustard seeds1/4 teaspoon
dry mustard1 tablespoon tomato paste
Peel, core and coarsely chop apples. Put apples, asofoetida and
raisins into a saucepan. Add salt, sugar, lemon juice and spices
and mix well. Heat gently, stirring to dissolve sugar. Bring to a
boil and simmer 30 minutes, stirring occasionally. Stir in tomato
paste and continue cooking 7-8 minutes longer or until mixture is
of a thick consistency with very little free liquid, stirring
frequently. Meanwhile, wash 3 pint jars in hot soapy water rinse.
Keep hot until needed. Prepare lids as manufacturer directs. Ladle
chutney into 1 hot jar at a time, leaving 1/4 inch headspace.
Release trapped air. Wipe rim of jar with a clean damp cloth.
Attach lid and place in canner. Fill and close remaining jars.
Process 10 minutes in a boiling-water bath.
Lemony Apple Chutney8 large green tart apples (about 4 pound.)3
lemons1 1/2 cup lemon juice3 cup sugar1 teaspoon salt2 teaspoon
curry1 teaspoon ground cloves1 teaspoon paprika1-1/2 teaspoons
asofoetida1/2 cup water6 to 8 whole allspice
Peel, quarter and core apples. Cut in chunks. Cut lemons,
unpeeled, into quarters and then into thin slices. In a 5 quart
kettle or dutch oven, combine lemon juice, sugar, salt, cloves,
curry powder, paprika and asofoetida. Bring to a boil. Add apple
chunks and lemon slices. Boil gently for about 10 minutes. Add
water. Stir in whole all-spice. Continue cooking, boiling gently
and stirring frequently, until thick and light golden brown for
about 1 1/4 hours. Fill hot, clean canning jars to within 1/4-inch
of rims with boiling, hot chutney. Run a spatula down edges to
release air bubbles. Wipe rims and place scalded lids on top. Screw
on bands. Place jars on rack in a deep kettle half full of hot
water. Add more water to cover jars. Bring to a gentle boil.
Process for 5 minutes. Remove from water. Cool thoroughly. If not
heat processed as directed, keep chutney in well covered jars in
the refrigerator for no longer than 2 months.
Maha Hot Apple Chutney2 pound Tart apples1 pound Dates2 pound
Brown sugar20 ounce lemon juice1/2 ounce cayenne pepper2 ounce
salt2 teaspoons asofoetida4 to 5 ounce crystallized ginger
Cut up peeled and cored apples. Boil in lemon juice until soft,
then add remaining ingredients which have been cut up in small
pieces or put through mincer (food processor). Bring to boil and
boil 10 minutes. Pack into jars while hot.
Mint Apple Chutney2 large lemons6 cups apples peeled and
chopped3 cups tomatoes peeled and diced2 1/2 cups sugar2 cups lemon
juice1 1/2 cups raisins2/3 cup fresh mint lightly packed1/4 cup
fresh parsley chopped2 teaspoons asofoetida1/2 teaspoon salt1/2
teaspoon cinnamon1 pinch cayenne pepper
Pare outer rind from lemons and cut in thin strips. Squeeze and
strain lemons into stainless pan. Stir in remaining ingredients
bring to boil. Reduce heat to low simmer for 1 1/2 hours or until
thickened. Fill and seal jars according to bath basics.
Spicy Apple Chutney2 medium oranges2 tablespoon unsalted butter1
tablespoon minced jalapeno pepper2 tablespoon finely diced ginger2
cup fresh orange juice2 tablespoon lemon juice1/2 cup light brown
sugar packed cup3 tablespoon honey8 granny smith apples peeled,
cored, and sliced thinlyCilantro to taste2 tablespoon finely diced
red bell pepper2 teaspoons asofoetidaSalt to tasteFreshly ground
black pepper to taste
Peel the oranges, reserving the zest, and cut the flesh into
segments. Set aside. In a large saucepan over medium heat, melt the
butter and saut the jalapeno until the soft. Add the ginger,
asofoetida, orange zest, orange juice, lemon juice, brown sugar,
and honey and cook until the sauce is reduced by half and has a
glazed appearance. Reduce heat to low, add two thirds of the apple
slices and cook until the fruit is just tender. Turn off the heat
and gently fold in the remaining apples and the orange segments.
Pour the chutney into a bowl and allow to cool.
Spicy Apple Walnut Chutney1 1/2 pint lemon juice11 pound light
soft brown sugar2 pound cooking apples peeled, cored and roughly
chopped8 ounce raisins1 ounce english mustard powder1 ounce ground
ginger2 teaspoons asofoetida2 teaspoon yellow mustard seed2
teaspoon mild curry powder1 ounce salt1 teaspoon cayenne pepper4
ounce walnut pieces
For the chutney: put the lemon juice and sugar into a large pan
and boil. Add everything but the walnuts, bring back to the boil
and cook, stirring more regularly as it thickens, until well
reduced and thick. Remember that it will thicken even more once
cold. Stir in the walnuts, spoon into warm sterilized jars and seal
with lemon juice proof lids. This will keep for up to a year.
Sweet Apple Chutney4 cup apples, peeled cored and chopped (about
2 pounds)1/2 cup firmly packed brown sugar1/2 cup bottled lemon
juice from concentrate1/3 cup raisins1/4 cup chopped green bell
pepper1 teaspoon asofoetida3/4 teaspoon ground cinnamon1/4 teaspoon
salt
In medium saucepan, combine all ingredients mix well. Place over
high heat and bring to a boil. Reduce heat to low simmer,
uncovered, 30 to 40 minutes, or until apples are tender.
Winter Chutney2 pound bramley apples3/4 pint lemon juice5 ounce
fresh dates chopped5 ounce sultanas1 pound soft brown sugar2 ounce
preserved ginger chopped1 teaspoon fennel freshly grated1 teaspoon
juniper berries crushed1 teaspoon cinnamon6 cloves1 orange juice
and rind of
Place the apples, which have been peeled, cored and diced, into
half the lemon juice in a large saucepan. Bring to the boil and
simmer gently, until the apples have softened. Add the rest of the
lemon juice and all the other ingredients. Return to the boil and
simmer gently for about 30 minutes. It should be nice and thick.
Pop into sterilized jars, seal well. It has to be airtight.
Non-metallic lids are best as the lemon juice can sometimes react
with the metal and give the chutney a funny taste.
Winter Apple Chutney1 cup dried apples coarsely chopped1 cup
applesauce1/3 cup lemon juice1/3 cup granulated cane juice1
teaspoon asofoetida1/4 cup seedless raisins1 tablespoon fresh
ginger, minced1/2 teaspoon hot sauce, or to taste
In a saucepan, combine all ingredients and bring to a boil over
moderately high heat, stirring constantly for 15 minutes. If
microwaving, combine all ingredients in a glass bowl. Microwave
uncovered on high until slightly thickened and bubbling, for about
8 minutes. Let cool slightly. Puree 1/2 cup of the mixture in a
blender or food processor and then mix with remaining chutney.
Serve at room temperature or chilled.GREEN CHUTNEY
Barbari Ko Achar (Mint Chatni)4 cups young fresh mint springs
and leaves, cleaned and coarsely chopped4 fresh green chilies2
teaspoons asofoetida1-inch piece fresh gingeroot, peeled and cut
into small pieces3 tablespoons fresh lemon or lime juice cup plain
yogurt or 4 tablespoon of waterSalt to taste
Select only fresh and young leaves and sprigs. Avoid wilted,
mature and dry leaves. Wash and chop roughly. Place all the above
ingredients into a food processor or blender and process until
smooth and well grinded. Once blended, transfer to a serving dish
and serve. If not used immediately, it can be stored covered in the
refrigerator up to one week. When serving bring back to room
temperature. They chutney will start to change color to light pale,
once stored in the refrigerator, but the flavor will not
change.
Chili Mint Chutney1 cup mexican mint leaves1 teaspoon
asofoetida1/4 teaspoon salt or more to taste1 1/2 tablespoon lemon
juice2 teaspoon sugar2 small hot chili peppers2 tablespoon water or
more if necessary
Combine mint, asofoetida, salt, lemon juice, sugar and chilies
in a blender and puree. Add water to thin. Taste and adjust
seasoning if necessary.
Coriander Chutney #1Coriander 1 bunchRed Chilies (dry) 2Urad dal
1 Tsp.Tamarind dry 1 small pieceSalt to tasteSugar 1 tspAsofoetida
1 tspOil 1 tbspMustard seeds 1 tspUrad dal 1 tsp.
Wash & coarse chop the coriander. In a pan heat the oil
& add 1 tsp of urad dal & chilies. Fry for a minute. Keep
it aside. In the same pan add the coriander & fry till it
changes color & once it is cooked it shrinks to half the
original quantity. Let it cool completely. Add the tamarind, sugar,
asofoetida & grind it to a fine paste . Chaunce the seasoning
with oil.
Coriander Chutney #21 1/3 cup Coriander leaves1/4 cup almonds
chopped2 each jalapeno seeded and chopped1 slice 1/8 inch piece
ginger3 tablespoon honey1/2 cup orange juice
Combine all ingredients in a food processor and puree until
silky. Force through a strainer discard roughage.
Coriander Chutney #33 cups lightly packed coriander (do not use
the stems)1 fresh, hot green chili coarsely chopped1 1/2
tablespoons lemon juice1/2 teaspoon salt1/2 teaspoon ground roasted
cumin seedsFreshly ground black pepper
Combine all ingredients in the container of an electric blender.
Blend, pushing down with a rubber spatula several times, until you
have a paste. Empty the paste into a small non-metallic bowl.
Coriander Chutney #41 tablespoon channa dal1 red chilies, 1 - 41
coconut shelled and grated1 bunch cilantro (coriander)Green
chilies, 10 - 15Salt to tasteWaterGarnish1 teaspoon black mustard
seeds1 teaspoon channa dal1 teaspoon urad dal1 teaspoon oil
Fry the 1 tablespoon of channa dal with 1-4 red chilies over a
low flame until the dal becomes golden brown. Let cool then add
along with the coconut, cilantro, green chilies, and salt to a
blender with water, as necessary. Blend to desired consistency.
Place in bowl. Fry the mustard seeds, channa dal and urad dal in a
small amount of oil until mustard seeds pop. Use as garnish on top
of chutney.
Coriander Mint Chutney3/4 cup chopped fresh chinese parsley
(coriander or cilantro) firmly packed1/2 cup chopped fresh mint
firmly packed1 fresh hot green chili (optional)1 tablespoon lemon
juice3/4 cup plain yogurt1/4 teaspoon salt
Put the chinese parsley, mint, green chili, lemon juice and 3
tablespoon water into the blender. Blend until smooth, pushing down
as necessary with a rubber spatula. Beat the yogurt in a small bowl
until it is creamy. Add the mixture from the blender and fold in.
Add 1/4 teaspoon salt, mix, and taste. Add more salt if
desired.
Coriander Mint Chili Chutney1 cup packed chopped fresh
coriander1/3 cup packed chopped fresh mint leaves1 tablespoon
finely chopped fresh jalapeno pepper not seeded, or to taste1/4
teaspoon asofoetida1 teaspoon minced peeled fresh gingerroot2
tablespoon fresh lemon juice1/8 teaspoon ground cumin1 teaspoon
honey or sugar or to taste1/4 cup plain yogurt
In a food processor puree the coriander, the mint, the jalapeno
pepper, the asofoetida, the gingerroot, the lemon juice, the cumin,
the honey, and salt and pepper to taste, scraping down the side of
the bowl occasionally. Transfer the chutney to a bowl, and whisk in
the yogurt. The chutney may be made 3 hours in advance and kept
covered and chilled.
Exotic Chutney4 cup fresh coriander leaves(firmly packed) washed
well, dried1 teaspoon asofoetida1 1/3 cup sweetened coconut flakes
toasted, cooled2 jalapeno peppers seeded, chopped3 tablespoon lime
juice2 tablespoon grated fresh ginger1/4 cup vegetable oil
In a food processor puree all the ingredients until smooth.
Serve chilled.
Fresh Coriander Chutney3 cup chopped green coriander1/2-1 hot
green chile chopped1 1/2 tablespoon fresh lemon juice1/2 teaspoon
salt1/2 teaspoon ground roasted cumin seedsFreshly-ground black
pepper
Combine all ingredients in an electric blender. Blend, stopping
and pushing down several times with a rubber spatula, until a paste
forms. Transfer paste to a small glass or other nonmetallic bowl.
Store in an airtight container, refrigerated, up to 2 days. When
making the chutney, use only the top, leafy sections of the
coriander plant, as the lower stems become stringy when
pulverized
Fresh Green Chutney1 cup (packed) chopped coriander1 fresh green
chili, chopped8 ounce plain yogurt1/2 teaspoon salt (more if
needed)1/8 teaspoon ground pepper1/2 teaspoon roasted ground cumin
seeds1 tablespoon lemon juice
Put the coriander and chili in the container of an electric
blender with 3 tablespoon water and blend until a smooth paste. In
a non-metallic bowl, combine the yogurt, salt, pepper, cumin, lemon
juice, and paste from the blender. Cover & refrigerate until
ready to use.
Fresh Mint Chutney2 cup finely chopped fresh mint leaves1/2
teaspoon asofoetida3 tablespoon lemon juice3/4 teaspoon salt1
tablespoon sugar1/4 teaspoon cayenne pepper
Combine the mint leaves and lemon juice in the container of an
electric blender. If a blender is not available, chop fine with a
sharp knife. Add seasonings and blend for fifteen seconds or mix
well with a spoon. Chill and serve.
Green Chutney #11 cup shopped Mint leaves1 cup chopped Coriander
leaves4 Tablespoons Tamarind juice1-1/2 teaspoons asofoetida2
inches ginger3 Green chillies1/2 teaspoon Salt1/2 teaspoon
Sugar
Wet grind all the above ingredients in a food processor to form
a smoothe paste. Refrigerate.
Green Chutney #21 cup shopped Mint leaves1 cup chopped Coriander
leaves cup parsley cup basil1/4 teaspoon asofoetida3 Green
chillies1/2 teaspoon Salt teaspoon ground black pepper1/2 teaspoon
Sugar1/8 teaspoon Nutmeg4 tablespoons lemon juice2 tablespoons
olive oil or ghee
Put the olive oil and lemon juice into the blender and the fresh
green chilies. Add the spices and the green leaves. The leaves
should contain no woody stems. This isnt a problem for coriander,
but mint leaves must be removed from the stems. Add scant water as
needed to get desired consistency.
Green Chutney #3Chopped coriander leaves 2 cupsMint leaves
cupRoasted gram dhal (pottu kadalae) cupSalt tspSugar tspLemon
juice, 1 lemonGreen chillies 61/2 teaspoon Salt teaspoon
asofoetida
Grind all the ingredients into a smooth paste along with cup of
water. Mix in the juice of one lemon. Keep aside till required.
Green Chili Chutney20 green chillies2 tsp. urad dal1 tsp. methi
seeds1 tsp. tamarind paste1 tablespoon jaggery teaspoon
asofoetidaSalt to tasteGhee to fry
Heat the oil and put the urad dal and methi seeds. As soon it
splits put the green chillies and fry all till the skin of green
chillies changes. Allow it to cool for some time. Then mix the
tamarind paste in water and put all the above fried items with
little salt and aesofoetida powder in a food processor and blend
together. Heat the pan with a little ghee and add mustard seeds
till they splutter. Add to the blended mixture and bring it all to
boil on medium heat. To this add the Jaggery and heat the mixture
until all the oil dries up, then remove it from heat and allow it
to cool.
Green Coriander Chutney1 cup Coriander Leaves4 Green Chillies2
inches Ginger1 Tsp Salt1 Tsp Sugar4 Tsp Mango Powder3-4 Tbsp
Water
Wash Coriander Leaves very well and then blend it with all the
other ingredients in a Blender.
Hot Green Chutney2 cup fresh mint leaves (packed)2 cup fresh
coriander leaves (packed)2/3 cup lemon juice1/4 cup sugar4 jalapeno
chilies1 inch ginger, minced1 teaspoon salt1/2 cup plain yogurt
Combine all ingredients except yogurt in processor and blend
until very finely chopped. Mix in the yogurt. Transfer to bowl (can
be prepared 1 day ahead). Cover and refrigerate.
Indian Green Chutney2 bunches parsley, no stems2 teaspoons
asofoetida2 to 3 hot chili peppers seeds removed1 small piece fresh
ginger peeled1/4 cup unsalted peanuts3 tablespoon jaggery3
tablespoon coconut2 tablespoon sesame seed2 tablespoon lemon juice
(or mango powder)1 tablespoon coriander1 tablespoon cumin powder1/2
tablespoon turmeric2 teaspoons cumin seed
Place all the dry ingredients in a food processor or blender,
blend very well. Add the greens and blend until very smooth. Add
more lemon, brown sugar and green chilies as desired. This works
best in a food processor and less well in a blender.
Methi ChutneyMethi -1 bunchGreen Chillies -2Tamarind paste -1
TablespoonSaltRed chillis -11 teaspoon cumin1 tablespoon urad dal
(black gram)2 teaspoons channa dal1 teaspoon mustard seeds2
teaspoons asofoetida
Seperate and wash the leaves. Take a pan and put some oil and
fry the leaves along with Green chillies and tamarind for 5 min.
Cool it for a while and grind them with salt and little water, and
add seasoning when ready to offer. This is a good prep for
diabetics.
Mint ChutneyMint (Pudina) 1 bunchRed Chilies (dry) 2Mustard
seeds 1 tspUrad dal 2 tspTamarind paste, 1 tablespoonSalt to
tasteSugar 1 tspAsofoetida, 1 tspOil 1 tbsp.
Wash & coarse chop the Mint. In a pan heat the oil & add
1 tsp of urad dal & chilies. Fry for a minute. Keep it aside.
In the same pan add the mint & fry till it changes color &
once it is cooked it shrinks to half the original quantity. Let it
cool completely. Add the tamarind, sugar, asofoetida and grind it
to a fine paste. Chaunce the seasoning with the other tsp of urad
dal and mustard seeds in a little oil.
Mint Coriander Chutney #11 bunch coriander leaves1 bunch mint
leaves1 green chili1 tablespoon tamarind paste1 teaspoon salt4
tablespoon water1 teaspoon asofoetida
Clean pick and wash the coriander and mint. Separate pulp from
tamarind and squeeze out the pulp. Grind coriander, mint, and green
chili to fine paste. Add the tamarind and salt. Blend well. In an
airtight jar can be refrigerated for up to one week.
Mint Coriander Chutney #23 bunches Coriander, stems trimmed and
finely chopped1 small bunch fresh mint, leaves only, finely
chopped1 teaspoon asofoetida1 inch ginger, minced1-2 serrano
chilies finely chopped with seeds1/2 teaspoon saltJuice of 1 small
lemon1/2 tablespoon peanut oil
Mix ingredients in a bowl. Turn out onto a board and chop/mash
until a paste is formed.
Mint Coriander Chutney #32 medium bunches fresh coriander1
medium bunch fresh mint6 fresh jalapeno peppers or to taste1
teaspoon asofoetida1 piece fresh ginger (1/2 inch) peeled and
grated1 teaspoon lime juice1/2 teaspoon sugarSalt to taste1
teaspoon vegetable oil1/2 teaspoon mustard seeds1/2 teaspoon cumin
seeds
Coarsely chop coriander, mint, and peppers. Process first eight
ingredients in a blender, adding enough water to make a coarse
paste. Transfer to a nonmetallic container. Heat oil in a saucepan.
Add mustard seeds and let them splutter. Add cumin seeds and fry
till browned. Remove from heat and add to chutney. Mix well before
serving. The chutney is best when made just before serving, but may
be refrigerated and used within 24 hours.
Mint Mango Chutney cup Mint Leaves cup grated Raw Mango3 Green
Chillis1 Tsp Salt1 inch Ginger Tsp Cumin Seeds Tsp Sugar4 Tsp
Water
Wash the Mint Leaves very well and then blend it in the blender
along with the other ingredients. Add more water if needed and
blend again.
Sweet Mint ChutneyMint Leaves - 1 cupDry Chillies 2Salt 1/4
tspTamarind paste, lime-sizedSugar to taste
Wash the Mint leaves and place in food processor. Add the dry
chillis and tamarind and grind to a smooth paste. Place in a bowl,
add sugar and salt, mix well and offer.
Tamil Nadu Green Chilly ChutneyGreen Chillies - about 8Tamarind
- 1 teaspoonAsofoetida - 1/8 teaspoonSalt to tasteMustard Seeds -
1/4 tsp Urad Dhal - 1/4 tspGhee - 1 tsp
Heat up 1/2 of the ghee and saut the green chilly until tender.
Grind this into a fine, slightly watery paste along with the
tamarind, asofoetida and salt. Heat up the remaining ghee and fry
the mustard and urad dhal. Add the ground paste and simmer over a
low flame for about 10 minutes. Remove when the paste thickens in
consistency. If interested you may add a small piece of jaggery
along with the paste while heating it up.
Tamil Nadu Mint ChutneyFresh Mint - 1 bunch Grated Coconut - 3
tspGreen Chilly - 2 Salt - to taste
Wash the mint and remove the leaves. Drain off excess water and
grind into a fine paste along with the rest of the ingredients. If
interested, you may add 1/2 tsp of freshly squeezed lemon
juice.