Chutney & Chutneys

                     

• 1.Corriander Pumpkin Seed Chutney

Ingredients:

1. 2 Cups Corriander leaves, 
2. 3 Tabl spn. Pumpkin seeds
3. 11/2  Table spn. crushed Ginger, 
4. 6-7 Green Chillies, or to taste
5. 5-6 cloves Garlic, 
6. 1 1/2 Table spn. Raw Mango powder ( Amchoor) and 7. Salt to taste

       Curd Optional and to be mixed with Chutney at serving time with little water.
     Method:Grind all together with little water .

       May eat it as it is or mix little curd little before serving,  if you opt to use curd, then use less                 water at the time of grinding.

                           2. Pumpkin Seed Chutney
    Ingredients:

1. 1/2 cup Pumpkin seeds
2. 6-6 Cloves Garlic
3. 2-3 inch Ginger or crushed 1 table spn full
4. 6-7 Green Chillies
5. Salt to taste
6. Little Water 

     Pound all together and store in glass container/bottle
     This Chuyney has multiple benefits. 1) Ginger, Garlic Pumpkin seeds have numerous health                 benefits,
     2) On many ocasions you dont have fresh corriander leaves or mint leaves at home, these                    ingredients are mostly available in all kitchens, and the chutney goes well with many snacks 
    or main meal.

Satvik Chutney

3. Satwic chutney with sweet & sour Totapuri Mango

1. 1 Cup full fresh coriander leaves
2. 2 Inch ginger piece
3. 4-5 Green chillies 
4. 3/4  Cup raw but partly ripe Totapuri mango, or 1, Table spoon dry raw mango powder ( Amchoor), ( as this type mango is available in season only), or 2 Table spoon bit sour curd 
5. Salt to taste.
6. Lemon juice optional only if using using mango  or mango powder

        Method: Pound all the ingredients together with little water. Store in glass bottle in frig.
         Frig life is 5-6 days.  If using Curd: No need to blend together with all other ingredients.
         Grind with 1/2 cup water and add churned curd before consuming the chutney.

4. Amrood (Guava) chutney

1. Two medium size Guavas ( bit on greenish side)
2. 2 Table spoons crushed ginger
3. 6-7 Green chillies
4. 1/2 cup Mint leaves or Curry leaves 
5. 2 Table spoons lemon juice or butter milk

      Method: Grind all together. Chutney is ready. Frig life 1-2 days. But fresh is much better 

5.  Peanut Coconut chutney Dry

This dry chutney you may make for 20-25 days consumption together. It stays good. But the one in tamrind sauce lasts for 4-5 days in good condition in frig

          Ingredients:

1. 2 Cups, Peanuts  
2. 8-29 Garlic cloves
3. 1 Table spoon Cumin seeds
4.  8-9 Red whole chillies
5. 1 Table Spoon Amchoor powder
6. 1 Table spoon white sesame seeds 
7. 1 Table spoon oil
8. Salt

 Method
Heat a Kadhai (Wok) on medium and slow fire. Add the peanuts, roast them on very slow fire till peanuts become crispy and the skin is removable. (If you have peanuts without skin it is better).

This process will take about 8-10 minutes. Keep them aside. when cold, rub them with your  palm and fingers ans separate the skin. Keep the peanuts aside.

In Khadai put 1 Table spoon oil, heat little add red chillies nicely crisp them.  Remove fron fire. Keep them aside. add garlic, stir fry till pink add cumin seeds stir fry for few seconds. add sesame seeds and switch off fire. Now add amchoor powder, salt,  peanuts, roasted red chillies. Coarsely grind all together. Cool the mixture. Store in  glass air tight bottle. May use for more than two weeks.

6. Peanut Chutney in Tamrind sauce

2 Cups, Peanuts  
8-29 Garlic cloves
1 Table spoon Cumin seeds
 8-9 Red whole chillies
1/2 cup tamrind pulp
1 Table spoon white sesame seeds  or  coconut powder
1 Table spoon oil

Salt

Same method as of the Dry Peanut chutnay but instead of amchoor add tamrind pulp. may add coconut powder instead of sesame seeds. Grind this one very fine not coarse. Cool and store

8. Tomato Onion Chutney

9. Sponge Gourd Peel Chutney

10. Curry leaves Chutney

11. Tamarind Sweet and Sour Chutney( Saunth)

12 Green Apple chutney