How to make Chutney?

How to make Chutney?

28th August 2018 Off By Mannablogger

Chutney is a sauce or a dry base for a sauce in the cuisines of India that can include such forms as tomato relish, a ground peanut garnish or a dahi, cucumber, and mint dip. Wikipedia

 

Sweet chutney(mango)

Ingredients

50 gms Mango Powder

250 gms Sugar or Jaggery

15 gm Cumin seeds

5 gm Black Salt

6 gms Black Peppercorns

8 gms Black Cardamom seeds

10 gms Red chilli Powder

Salt

1 drop red colour

1 Mango(medium size)

Preparation

The Mango Powder: Sieve to break up the lumps

The Remaining Spices: Broil cumin seeds on a tawa, remove and cool. Pound black salt with a pestle. Put both in a blender, add peppercorns and cardamom seeds, make a fine powder. Remove to a clean, dry bowl, add red chillies and salt, mix well.

The Mango: Peel, halve, stone and dice.

Cooking

Put water(approx 240 ml/ 1 cup) in a handi, add mango powder and whisk to prevent lumps from forming. Then cook over medium heat, stirring constantly, until it acquires a sauce-like consistency. Add the remaining ingredients, except mango, and stir until the sugar dissolves. Now simmer for 5-6 minutes. Remove, force through a soup strainer into a separate handi and cool. Add the mango dices, stir and refrigerate.

Note:

(i) Saunth can be garnished with grapes, bananas and/or dry fruits instead of mangoes.

(ii) It has a shelf life of 4-5 days in the refrigerator- in a sterilised container- but without the mangoes or any other fresh fruit.

Yield: 400 gms

Preparation time: 15 minutes

Cooking time: 15 minutes

Coconut Chutney

Ingredients

200 gms Coconut

3 Green Chillies

5 gms Ginger

20 gms Channa dal

Groundnut Oil to dry

Salt

5 Curry leaves

The Tempering

10 ml Groundnut oil

2 Whole Red Chillies

3 gms Mustard seeds

The Coconut: Remove the brown skin and grate

The Vegetables: Remove stems, wash, slit and deseed green chillies. Scrape and wash ginger. Wash curry leaves.

The Lentil: Pick, wash in running water and pat dry. Heat oil in a kadhai and fry over medium heat until lightly golden. Drain.

The Paste: Mix green chillies, ginger, the fried dal and salt with the grated coconut, put in a blender, add coconut water( approx 100 ml) and make a fine paste.

The Tempering: Heat oil in a kadhai, add red chillies and stir over medium heat for a few seconds. Add mustard seeds and stir until they begin to crackle.

The Chutney: Transfer the paste to a glass bowl, add curry leaves, pour on the tempering and mix well. Refrigerate.

Note: The Coconut Chutney can also be made with roasted gram instead of fried channa dal

Yield approx 350 gms

Preparation time: 30 minutes

Tomato Chutney

Ingredients

200 gms Tomatoes

30 ml Groundnut oil

20 gms Channa dal

120 gms Onions 3 Whole Red Chillies

3 gms Turmeric

A pinch Asafoetida

Salt

5 Curry leaves

The Tempering

10 ml Groundnut oil

2 Whole Red Chillies

3 gms Mustard seeds

The Tomatoes: Wash and roughly chop.

The Lentil: Pick and wash in running water and pat dry.

The Remaining Vegetables: Peel, wash and chop onions. Wash curry leaves

Cooking

Heat oil in a kadhai, add channa dal, saute over medium heat until light golden, add onions and saute until transparent. Add red chillies, turmeric, asafoetida and salt, stir, add tomatoes and bhunno until mashed. Remove, cool, put in a blender, add water(90 ml) and make a coarse paste. Transfer to a glass bowl and add curry leaves.

To prepare the tempering, heat oil in a frying pan, add red chillies and stir over medium heat for a few seconds.  Add mustard seeds and stir until they begin to crackle. Pour the tempering over the chutney and mix well. Serve at room temperature.

Yield: approx 350 gms

Preparation:15 minutes

Cooking time: 20 minutes

Thanks for reading it!!!

You can check out these books below from Amazon if

you want to know more how to make

different chutneys!!!