Chutney

Green Chutney

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Fresh coriander or Cilantro chutney
Ingredients
  • 1 bunch of cilantro
  • 1 to 2 jalapeno or serrano chilies or to taste
  • ½ inch piece of ginger
  • 1 teaspoon salt or to taste
  • 3 to 4 teaspoons sugar or to taste
  • Juice of half a lemon
  • Water as needed
Directions
  1. Remove thick stems from cilantro and wash it immersing in water. Transfer into colander and wash it under running water. Let most of water drain from cilantro. Put cilantro into blender or food processor. Add salt, sugar and lemon juice. Cut chilies into 2 to 3 pieces and add it. Peel ginger and cut into couple of pieces and add it. Make into smooth paste. If things do not move add little water. Keep it refrigerated.
  2. You can also add roasted peanut and/or shredded coconut.

 

 

Garlic chutney

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Ingredients
  • 8 to 10 large cloves of garlic
  • 1 teaspoon salt or to taste
  • ½ teaspoon of roasted cumin seeds
  • 3 to 4 teaspoon red chili powder
Directions
  1. Put everything into food processor and make it into fine paste.
  2. You can also add roasted peanuts, shredded coconut and roasted sesame seeds. This chutney will have coarse texture.
  3. Makes about ½ cup.

 
Tamarind and Date Chutney

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Sweet and Sour Chutney
Ingredients
  • 10 to 12 whole pitted dates
  • 3 small pieces (golf ball size) jaggery (Indian raw sugar) or ½ cup packed light brown sugar
  • 1 teaspoon salt
  • Water as needed
  • 1 tablespoon tamarind pulp
Directions
  1. Put dates, salt and jaggery or sugar in a small microwave safe bowl. Cover with enough water so that dates are immersed in the water. Cover with plastic wrap. Cut a 1 inch slit in the middle to escape steam. Cook for 7 to 8 minutes in the microwave. Remove the plastic wrap and let the mixture cool for 5 minutes. Transfer the cooked dates into blender and add tamarind pulp. If there is little water left in the bowl, add more water to cover dates and blend it into smooth consistency (slightly thinner than ketchup). Taste the chutney and adjust seasoning. Pass the chutney through a fine sieve and serve cold with samosa, fritters, etc.
  2. You can also add ¼ teaspoon each of chili powder, cumin powder and coriander powder to make it more flavorful.