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    Chutney Recipes

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    gomathi24
    The document provides recipes for three Indian chutney varieties: 1) A sweet and sour mango chutney that uses green mangoes, sugar, aniseed, salt, red chili powder, dried red chilies, and malt vinegar. The mango and sugar mixture is cooked until soft before adding the vinegar. 2) A coconut chutney with ingredients including grated coconut, fenugreek, urad dal, channa dal, curry leaves, tamarind, red chilies, and asafetida that are fried and blended with the coconut. 3) A mint chutney made with desiccated coconut, lemon juice, green chilies, mint, salt

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    Chutney Recipes

    Uploaded by

    gomathi24
    100 views2 pages
    The document provides recipes for three Indian chutney varieties: 1) A sweet and sour mango chutney that uses green mangoes, sugar, aniseed, salt, red chili powder, dried red chilies, and malt vinegar. The mango and sugar mixture is cooked until soft before adding the vinegar. 2) A coconut chutney with ingredients including grated coconut, fenugreek, urad dal, channa dal, curry leaves, tamarind, red chilies, and asafetida that are fried and blended with the coconut. 3) A mint chutney made with desiccated coconut, lemon juice, green chilies, mint, salt

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    The document provides recipes for three Indian chutney varieties: 1) A sweet and sour mango chutney that uses green mangoes, sugar, aniseed, salt, red chili powder, dried red chilies, and malt vinegar. The mango and sugar mixture is cooked until soft before adding the vinegar. 2) A coconut chutney with ingredients including grated coconut, fenugreek, urad dal, channa dal, curry leaves, tamarind, red chilies, and asafetida that are fried and blended with the coconut. 3) A mint chutney made with desiccated coconut, lemon juice, green chilies, mint, salt

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    100 views2 pages

    Chutney Recipes

    Uploaded by

    gomathi24
    The document provides recipes for three Indian chutney varieties: 1) A sweet and sour mango chutney that uses green mangoes, sugar, aniseed, salt, red chili powder, dried red chilies, and malt vinegar. The mango and sugar mixture is cooked until soft before adding the vinegar. 2) A coconut chutney with ingredients including grated coconut, fenugreek, urad dal, channa dal, curry leaves, tamarind, red chilies, and asafetida that are fried and blended with the coconut. 3) A mint chutney made with desiccated coconut, lemon juice, green chilies, mint, salt

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
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    CHUTNEY RECIPES

    Khatti Meethi Aam Ki Chutney (Sweet and sour mango chutney) Ingredients: 2kg Green mangoes, large, raw, peeled, sliced 2kg Sugar 4 tbsp Aniseed (saunf) 2 tbsp Salt Red chilli powder to taste Dry red chillies (sookhi lal mirch) to taste 1 cup Malt vinegar (sirka) Method: 1. Mix the sugar and mangoes together thoroughly in a large pan. 2. Add the remaining ingredients (except vinegar) and cook on low heat till the sugar dissolves. 3. When the mangoes are soft, add malt vinegar. Cook for a few minutes till the syrup is quite thick. 4. Be careful not to over cook as consistency will become thick when the mixture cools. Store in airtight jars. Serves : 6 Coconut Chutney Ingredients 2 cups Grated coconut tsp Fenugreek 2 tsp Udad dhal 2 tsp Channa dhal 1 sprig Curry leaves A small piece Tamarind 10 Whole red chilies tsp Asafetida Salt to taste Method:

    1. Heat oil in a pan and add the dhal, curry leaves, hing, methi and red chilies. Fry till done. 2. Add this to the coconut, add tamarind and salt and blend into a smooth paste.

    Mint Chutney Ingredients 2 3 3 1 1 1 1 tbsp desiccated coconut tbsp lemon juice whole green chilies (chopped) large bunch fresh mint (chopped) tsp salt pinch freshly ground black pepper tsp sugar

    Method: 1. This chutney takes about 10 minutes to prepare. 2. Roast and grind the desiccated coconut. Mix with all the other ingredients and blend in the liquidizer to a creamy consistency. 3. Serve lightly chilled. 4. Serves 4 to 6

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