7/28/2019 Different Indian Chutney Recipies

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AMLA KI CHUTNEY RECIPEIngredients:200 gms Green Corainder (Cilantro)250 gms Amla(Nellikaai)

100 gms Green Chillies1 small Ginger1 tsp Salt

How to make amla ki chutney : Clean and wash the corainder. Chop the amla into small pieces and remove the seed. Chop green chillies and ginger. Put all the ingredients in a mixer and make it into a fine paste.

CARROT CHUTNEY RECIPEIngredients:200 gms grated carrots2 tbsp grated coconut

1 bunch coriander leaves chopped4 green chillies1 tsp lemon juiceSalt To Tastegrounded pepper as per taste

How to make carrot coconut chutney : Grind all the ingredients to a smooth consistency.GARLIC CHUTNEY RECIPEIngredients:4 garlic pods20 red chillies, roasted2 cups grated coconut4 tsp oil

a little tamarindSalt To Taste

How to make garlic tamarind chutney : Saut 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.

LEMON CHUTNEY RECIPEIngredients:1/2 kg Lemons (Nimbu)250 grams Sugar (Cheeni) (2 cups heaped)1 teaspoon Red chili pepper (Lal Mirchi)

7/28/2019 Different Indian Chutney Recipies

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2 tablespoons Salt (Namak)1/4 teaspoon ground big Cardamoms (Elaichi Moti)1/8 teaspoon ground Cloves (Lavang)

How to make lemon chutney: Wash the lemons and wipe with a cloth. Squeeze out the juice and add salt to it. Cut long strips of lemon skins and soak in the juice and put in a jar. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.Add sugar, Red chili pepper , cardamoms and cloves and mix. Keep it in the sun until sugar is dissolved. This chutney can be preserved for one year if it is kept in an airtight jar.

MINT CHUTNEY RECIPEIngredients:1 bunch fresh mint leaves2 green chillies1 tbsp tamarind pulpSalt To Tastelittle water

How to make mint (pudina) chutney : To make tamarind pulp soak little tamarind in water and keep aside for 2 hours. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp. These days ready made pulp is available in the market. Wash the mint leaves well. Grind it to a smooth paste with green chillies, salt and tamarind juice. You can add water if the mixture is thick.TAMARIND CHUTNEY RECIPEIngredients:200gms Tamarind (Imli)300gms Jaggery (Gur) grated2 tsp Roasted cumin (Jeera) Powder2 tsp Red chili powderSalt To Taste

1 tsp Black salt1 tsp Garam masala

How to make imli ki chutney (tamarind chutney):Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes. Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick) Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistencywhen using.