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Chutney (sauses)

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Chutney (sauses)

Post  Admin on Thu Apr 30, 2009 11:39 am

Coconut chutney (nariyal chutni)

Ingredients:

1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Method:

Grind coarsely all the ingredients in a blender and serve.
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Tomato chutney (Tamatar Ki Chutney)

Post  Admin on Thu Apr 30, 2009 11:41 am

Tomato chutney (Tamatar Ki Chutney)

Ingredients:

6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste

Method:

Drain the soaked chillies and chop them finely. Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown. Add the chillies and salt and sauté again. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly. Cool completely and add the coriander and spring onion greens and mix well. Serve tomato chutney chilled or at room temperature.
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Garlic chutney

Post  Admin on Wed May 13, 2009 11:46 am

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Method:

Saute the garlic, coconut in oil. Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp. Add the garlic and salt and grind once again to a smooth paste.
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Admin
Admin

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Peanut chutney

Post  Admin on Mon May 25, 2009 7:57 am

Ingredients:

1/2 cup peanut
3-4 green chilies
few coriander leaves
1 tsp cumin powder
Salt To Taste
sugar or jaggery as per taste

Method:

Soak peanuts in little water for half an hour. Shell them and keep aside. Chop the green chilies. Blend the peanuts and chilies. Add salt, sugar or jaggery and cumin powder and mix again. When serving add lemon juice.
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Admin

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Mint chutney with tamarind (imli)

Post  Admin on Mon May 25, 2009 7:57 am

Ingredients:

handful of Mint Leaves (Pudina Leaves)
2 Green Chillies (Hari Mirch)
1/4 cup Tamarind (Imli)
Salt (Namak) to taste

Method:

Grind the green chillies and mint leaves into a fine paste. Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve. Mix the tamarind pulp and salt with the ground paste.
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Admin

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Spicy pineapple chutney

Post  Admin on Mon May 25, 2009 7:57 am

Ingredients:

1 heaped cup of long strips of Pineapple (Ananas), fresh
1 clove Garlic (Lasun), finely chopped
8 Dates (Khajoor) cut into thin and long strips
2 teaspoons Salt (Namak)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1/4 teaspoon big Cardamoms (Elaichi Moti), ground
1 teaspoon Caramel syrup
3 teaspoons Raisins (Kishmish)
3/4 cup Vinegar (Sirka)
1 heaped teacup Sugar (Cheeni)
1 cup Water

Method:

Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed. Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick. Mix raisins and caramel syrup and cook for a few minutes. Pur into a jar. This chutney can be kept for one year. Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.
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Admin
Admin

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Mint and mango chutney ( aam aur podina chutney)

Post  Admin on Mon May 25, 2009 7:58 am

Ingredients:

handful of Mint Leaves (Pudina Leaves)
1 Onion (Pyaj) medium
4 Green Chillies (Hari Mirch)
Salt (Namak) to taste
180 grams fresh Raw Mangoes (Aam)

Method:

Peel the mangoes and remove their stones.
Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
Mix with salt.
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Admin

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Spicy carrot chutney

Post  Admin on Mon May 25, 2009 7:58 am

Ingredients:

1/2 kilo Carrot (Gajar)
15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun)
8 blanched Almonds (Badam), slit into halves
60 grams Raisins (Kishmish) (4 tsps)
4 teaspoons Salt (Namak)
360 grams Sugar (Cheeni) (2 cups)
3/4 teaspoon crushed Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
1 cup Water

Method:

Scrape and grate the carrots, chop garlic and slice ginger into long strips.
Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender and water is absorbed.
Stir well.
Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
Pour in a clean jar and cork tightly. Serve after 2 days.
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Mango chutney (aam)

Post  Admin on Mon May 25, 2009 7:59 am

Ingredients:

1/2 kg Green Mangoes (Aam)
1 cup Vinegar (Sirka)
1/2 cup Water
1 teaspoon Red chilli pepper (Lal Mirchi)
400-425 grams Sugar (Cheeni) (2 1/2 heaped cup)
4 teaspoons Salt (Namak)
2 tsps long strips of Ginger (Adrak)
2 cloves Garlic (Lasun)
3/4 teaspoon big Cardamom (Elaichi Moti) powder
60 grams Raisins (Kishmish) (4 tsps)

Method:

Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.
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Admin
Admin

Posts : 109
Points : 269
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Location : Karachi

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Re: Chutney (sauses)

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