CORIANDER CHUTNEY

8-10 springs of coriander leaves, stalks discarded

1-2 green chilies

½ oz/15 g fresh ginger root

2 tbsp lemon juice

¾ cup plain yogurt

1 small onion  (optional)

3-5 springs fresh mint leaves or 1 tbsp dried mint

½ -2 tsp sugar

½ tsp salt

• Place coriander leaves and mint, green chilies, chopped onion and ginger root, yogurt, salt in a blender goblet and blend until smooth.

• Taste and add sugar and more salt if necessary.

• Serve with a main dish or with savory snacks.

TAMARIND CHUTNEY

8 oz/ 225 g tamarind paste

4 tbsp water

1 tsp peppercorns

½ tsp cumin powder

½ tsp ground ginger

1 tsp sugar

1 tsp chili powder

finely chopped cilantro leaves, to garnish

• Place the tamarind paste in a large bowl.

• Gradually add the water, gently whisking with a fork to make a smooth paste.

• Add the chili powder, ginger to the mixture and blend.

• Add 1 tsp sugar and mix.

• Transfer the chutney to a serving dish, garnish with fresh cilantro.

MANGO CHUTNEY

2 lb 4oz/ 1 kg mangoes

4 tbsp salt

2½ cups water

1 lb/450 g sugar

2 cups vinegar

2 tsp finely chopped fresh gingerroot

2 tsp crushed fresh garlic

2 tsp chili powder

2 cinnamon sticks

½ cup raisins

• Peel, halve, and seed the mangoes. Cut the flesh into cubes and place in a large bowl.

• Add the salt and water and let stand overnight. Drain the liquid from the mangoes and set aside.

• Bring the sugar and vinegar to boil in a large, heavy-bottom pan over low heat, stirring. Add the mango cubes to the sugar and vinegar mixture, stirring to coat the mango in the mixture.

• Add the ginger, garlic, chili powder, cinnamon sticks, raisins, and return to boil, stirring occasionally.

• Reduce the heat and cook for 1 hour, or until the mixture thickens.

• Remove from the heat and let cool.

• Remove the cinnamon sticks and discard. Spoon the chutney into clean, dry jars and cover tightly with lids. Let stand in a cool place and allow the flavors to develop.

• It is best made well in advance and stored for at least 2 weeks before use. Mango chutney has sweet-and-sour taste and is particularly good served with a Mint Raita.

COCONUT CHUTNEY

¼ cup ground nuts

1 cup coconut grated

¼ curd beaten

3 green chilies

1 tsp salt

½ tsp sugar

2 tbsp water

Tempering

1 tbsp vegetable oil

½ tsp mustard seeds

½ tsp split skinned black gram

6 small curry leaves

• Put groundnuts on tava on medium heat. Stir constantly till they start crackling (about 5 min)

• Remove from the heat. Allow to cool. Remove skins by rubbing groundnuts.

• Mix groundnuts and all other ingredients except water. Grind into a paste gradually adding water.

• To make tempering

• Heat oil in a small pan for about 1 minute.

• Add mustard seeds. When crackling add black gram. Stir for a few seconds.

• Add curry leaves. Stir till gram is light golden  brown.

• Pour over chutney. Stir.

• Serve with dosas.

SWEET TOMATO CHUTNEY

1 Ib/500g tomatoes

salt to taste

½ tsp ground cardamom seeds

3 gloves

50 g (2 oz) sugar

½ tsp chili powder

2 cinnamon sticks

1 tsp mustard seeds

1 tbsp oil

1 tbsp white wine vinegar

4 curry leaves

• Immerse the tomatoes in a bowl of boiling water for about 2 minutes, until the skins split, drain them, allow to cool, peel and chop.

• Bring half cup of water to the boil in a small pan, add the sugar and tomato and cook for 5 minutes, stirring.

• Add the cardamom, cloves and chili and continue cooking, mashing the tomato under the back of a wooden spoon to make a thick paste. Remove the pan from the heat.

• Heat the oil, add the mustard seeds and fry until they have all popped, then add to the tomato.

• Stir in the vinegar, add salt to taste and sprinkle over the curry leaves.

APRICOT CHUTNEY

1 onion (chopped)
1 tbsp grated ginger
1 tbsp mustard seed
1 tsp curry powder
2 cups finely chopped dried apricots
½ cup raisins
½cup vinegar
½  cup sugar
1/4 cup chopped cilantro

2 tbsp vegetable oil
.

• In  non-stick frying pan, combine oil, onion, and ginger.
• Add mustard seed, curry powder, and stir for four minutes before adding the remaining ingredients.
• Let cook for 76-8minutes on medium heat, taste a sample, and add salt if desired and in the end the cilantro.
• Remove from heat and let cool.
• Store in a cool, dark place.

MINT CHUTNEY

a bunch of mint leaves

salt to taste

2 tsp garlic paste

2-3 green chilies

½ tsp tamarind paste

½ tsp sugar

1 tsp water

• Wash and clean the mint leaves, then pluck it from its soft stem.

• Put this leaves in the mixer and half grind it and then squeeze out the juice.

• Again put these half squeezed leaves in the mixer and add all the other remaining ingredients.

•  Grind it till chutney turn smooth.

AVOCADO CILANTRO - CHUTNEY

2 cup cilantro, finely chopped

1 avocado

2 tsp garlic paste

3 green chilies

salt to taste

• Wash and clean the cilantro leaves.

• Put all ingredients in to the mixer and grind it.

• Grind it till chutney turn smooth.

GREEN TOMATO AND APPLE CHUTNEY

(makes about 4 lb/2 kg)

1 lb/ ½ kg green tomatoes chopped

1 lb/ ½kg tart apples, peeled and chopped

1 onion, chopped

½ lb/250 g raisins

1¾ cups light brown sugar

2 tsp ginger finely chopped

1 tsp black peppercorns, crushed

5 cloves

pinch nutmeg

1½ cups wine vinegar

• Combine all the ingredients, except the vinegar, in a stainless-stell saucepan.

• Add 6 tbsp of the vinegar and cook over low heat, adding the remaining vinegar gradually as the mixture boils.

• Stir as the mixture thickens about 45 minutes. When thick transfer to sterilized jars.

• Seal when cool. Store in a cool, dark place.

MIXED VEGETABLE PICKLE

1 green bell pepper

1 red bell pepper

½ mango

1 carrot, grated
4 green chilies, seeded and cut lengthwise

2 tsp ginger cut lengthwise
4 cloves garlic
juice of 1 lemon
1 tsp salt
¼ tsp chili powder
¼ tsp turmeric powder
5 tsp mustard seeds
1 tsp fenugreek seeds

1 tsp whole black pepper
½ tsp mustard powder
1 cup mustard oil
¼ cup oil

• Wash, peel and cut the vegetables (best into long slices)

• Blanch the vegetables in hot water for 10 to 15 minutes: then drain.

• Mix all the veggies, add salt, chili powder, turmeric powder, mustard powder, black pepper, lemon juice and keep aside.

• Mix mustard and fenugreek seeds and make a fine powder.

• Add the powder to the mixed veggies immediately

• Finally add vegetable oil and mustard oil. Mix well.

• Cool, put in a jar and keep it for 10 days before using.                                                   Serve with fried rice, or stuffed parathas, rotis or add to the sandwich