Ingredients
1 kg Tomatoes
1 teaspoon Red chili pepper
240 grams Sugar
2 cloves Garlic, chopped
30 grams fresh Ginger
60 grams Raisins
2 teaspoons Salt
10 blanched Almond
1 Onion
3/4 teaspoon crushed big Cardamoms
1 1/2 cups Vinegar
How to make Tomato Garlic 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.
Popularity: 3% [?]
Ingredients
3 Onion
2 Tomato
3 Red chilies
3 pieces Garlic
2 strings Coriander leaves
A pinch Hing (Perungayam)
1 teaspoonn Mustard and urad dhal
A string Curry leaves
Oil and Salt
How to make Tomato Chutney
- Heat Oil in a pan. Add Red chilies, Onion and Garlic, fry till it turns into golden brown.
- Then add Tomatoes and fry till it becomes soft.
- Once it cools off, grind all the fried items with Coriander leaves, Hing, Salt in blender.
- Heat 2 or 3 teaspoonns of Oil. Add Mustard and Urad dhal. Once it splutters add Curry leaves and the ground mix, fry for 2 to 3 minutes. Remove from heat.
Popularity: 3% [?]
Ingredients
200 grams tamarind (remove seeds)
100 grams dates (pitted)
1 teaspoon fennel
1 teaspoon cumin seeds (roast and grind coarsely)
150 grams jiggery
2 cups water
Red chilli powder as per taste
1 teaspoon salt
How to make Tamarind Chutney
- Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft.
- Turn off flame and allow the mixture to cool.
- Use a food processor or hand blender to blend mixture together into a smooth sauce.
- Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
- Bring the sauce to a boil and turn off.
- Allow to cool, then chill and serve.
Popularity: 3% [?]
Ingredients
3 large mangoes, peeled and cut into chunks (Use slightly ripened ones)
2 teaspoon sugar or jaggery
1/2 teaspoon coriander seeds, roasted
1 teaspoon lime juice
2 teaspoon cooking oil
5 large dates, pitted
1 teaspoon cumin seeds, roasted
Salt to taste
How to make Sweet Mango Chutney
- Peel the mango and cut it into small chunks.
- Heat about 2 teaspoon oil in a pan and fry the chunks till they turn mushy.
- Drain, mash well and set aside to cool.
- Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.
- Adjust salt if needed.
- Remove from blender and store in an airtight container.
- This chutney keeps well for over a week when properly stored in the fridge.
Popularity: 3% [?]
Ingredients
120 grams whole Amchoor (dry mango slices)
4 teacups Water
4 Bananas (Kela)
180 to 200 grams Sugar (Cheeni) (1 1/4 or 1 1/2 cup)
2 teaspoons Red chili pepper (Lal Mirchi)
1/2 teaspoon ground spices
4teaspoons Raisins (Kishmish)
1/2 teaspoon Black Salt (Kala namak)
60 grams fresh Ginger (Adrak), sliced (2 teaspoons)
1 teaspoon white Cumin powderSalt (Namak) to taste1 teaspoon dry Ginger (Adrak) powder
How to make Sweet Fruit Chutney
- Soak the whole amchoor in water overnight.
- Cook it in the same water until tender.
- Cool and pass through a sieve.
- Add to it salt, chilli powder, white cumin powder, dry ginger, fresh ginger slices and black salt dissolved in a little water and mix well.
- Add sliced bananas and raisins soaked in water and mix.
- Serve at dinner or lunch.
Popularity: 3% [?]
Ingredients
250 grams Strawberries
250 grams Raspberries with shells
1 cup Vinegar (Sirka)
4 teaspoons Raisins (Kishmish)
1 1/2 cups Water
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 3/4 cups Sugar (Cheeni)
2 teaspoons long strips of Ginger (Adrak)
3 teaspoons Salt (Namak)
2 cloves Garlic (Lasun), chopped
6 Almonds (Badam), blanched
8 Dates (Khajoor), long strips
2 big Cardamoms (Elaichi Moti)
How to make Strawberry Raspberry Chutney
- Remove the shells of raspberries.
- Wash and cook on a low fire with ginger, garlic and water till tender.
- Mash, add sugar, vinegar, crushed cardamoms, salt, Red chili pepper , mashed strawberries, almonds, dates and raisins and cook till a little thick.
- Cool a little, pour it into a jar.
Popularity: 3% [?]
Ingredients
1 heaped cup of long strips of Pineapple (Ananas), fresh
1 clove Garlic (Lasun), finely chopped
8 Dates (Khajoor) cut into thin and long strips
1 heaped teacup Sugar (Cheeni)
3 teaspoons Raisins (Kishmish)
2 teaspoons Salt (Namak)
1/4 teaspoon big Cardamoms (Elaichi Moti), ground
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 teaspoon Caramel syrup
1 cup Water
3/4 cup Vinegar (Sirka)
How to make Spicy Pineapple Chutney
- Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
- Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
- Mix raisins and caramel syrup and cook for a few minutes.
- Pur into a jar.
- This chutney can be kept for one year. Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.
Popularity: 3% [?]
Ingredients
1.8 kg carrots, grated
1 litre cider vinegar
110g ginger, peeled and finely chopped
8 dried chillies
4 cinnamon sticks
2 star anise
2 tablespoon coarsely crushed coriander seeds
500 ml water
1.5kg granulated sugar
60 g coarse sea salt
3 heads garlic, clove separated and peeled
How to make Spicy Carrot Chutney
- In a large bowl, mix together the grated carrot, ginger, cider vinegar, chillies, coriander seeds, cinnamon sticks, star anise and salt.
- Cover the bowl with a clean tea-towel and set aside to marinate for 24 hours.
- Pour the marinated carrot mixture into a large preserving pan. Add the garlic cloves and the water.
- Bring to the boil, then reduce the heat and simmer for 10 minutes.
- Stir in the sugar, bring back to the boil and boil hard for 45 minutes until the mixture becomes thick and jammy.
- Take off the heat and ladle at once into hot sterilized jars with tightly fitting lids. Cover and set aside until serving.
Popularity: 3% [?]
Ingredients
120 grams Channa dal
10 Green Chillies (Hari Mirch)
4 teaspoons Ghee
2 teaspoons Whole mustard
1 Coconut (Narial), fresh
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.
Popularity: 3% [?]
Ingredients
Tamarind (Imli)
1/2 cupJaggery (Gud)
1/2 cup crushed
2 teaspoon White rock salt (Sendha namak)
1 teaspoon Black Rock Salt (Kala namak)
1 teaspoon Ginger powder (Saunth)
1/4 teaspoon Black pepper powder(Kali mirch)
1/4 teaspoon Red chilli powder (Lal mirch)
How to make Sonth Chutney
- Make tamarind pulp by soaking it in water till for 2 hours, mash and strain.
- Add the white rock salt,black rock salt,ginger powder,black pepper powder,red chilli powder and bring to a boil, then simmer over low heat, till the chutney is thick.
- Let it cool and refrigerate.
- Enjoy Sonth Chutney with hot pakora’s/samosas and other indian snackes.
Popularity: 3% [?]
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