Collection:Indian Chutneys
ama...@gate.net
Subj: Fresh Mango Chutney
Date: 94-02-26 23:32:17 EDT
From: Pbr322
I often make this chutney to accompany Vindaloo or other
curries.
3 ripe mangos
3 scallions
3+ cloves of garlic
pinch of salt
1 lemon wedge (optional)
pinch of sugar (optional)
Peel mangos and coarsely chop. Mince garlic. Slice
scallions into very thin slices, including the
green portion. Toss all ingrediants in a large bowl with a
pinch of salt (just a pinch!). Taste. If
needed, squeeze the juice of a small lemon wedge, or add a
pinch of sugar. Mix well and store
in the refrigerator for an hour or more before serving.
Date and tamarind chutney:
Take 4 oz of date and cook in microwave ovenfor 5 minutes.
Add 1 tsp of tamarind paste,
2 tsp sugar,
1/2 tsp cumin pwd ,
1/2 tsp corriander pwd
DIRECTIONS:
Blend to a fine paste in a liquidiser.
Mint chutney:
one bunch cilantro (also known as corriander leaves),
7-8 leaves of mint,
4-5 green chillies,
salt to taste.
DIRECTIONS;
Liquidize the above ingredients in a blender to a fine
paste.
Add 1/4 cup water.
Garlic chutney:
The lazy and easy way is take 3 tbsp of chpd garlic ,
2tsp of red hot chilly pwd,
salt to taste
Directions:
Blend to a fine paste.
MINT AND CORIANDER CHUTNEY
==========================
Ingredients:
------------
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion
Method:
-------
Wash and soak tamarind in water for 1/2 hour. Clean, pick
and wash the
coriander and mint. Separate pulp from the tamarind and
squeeze out the
pulp. Grind coriander, mint, green chili and onion into a
fine paste.
Add the tamarind pulp and salt. Blend well. In an airtight
jar this
can be refrigerated for up to one week.
Lime chutney
____________
12 limes
2 pods garlic
4 inch piece ginger
8 green chillies
1 tblsp chilli powder
12 tblsp sugar
1 cup vinegar
Clean the limes and chop into smallish pieces, removing the
seeds. Keep
any lime juice that collects whilst chopping.
Finely slice the garlic, ginger and chillies.
Mix together all the ingredients except the vinegar.
Cook over a low heat until mixture is thick.
Add the vinegar and simmer for 5 minutes.
Cool and bottle.
Eat after 3-4 weeks.
Sweet mango chutney
___________________
250 grams half-ripe mangoes (i.e. still firm)
2 ripe mangoes
10 tblsp sugar
2 inch piece ginger
12 gloves garlic
1/2 tsp salt
3 tsp chilli powder
1/2 cup vinegar
Peel and cube the half-ripe mangoes. Mix with the sugar and
set aside for an
hour.
Peel and chop the ripe mangoes.
Grind the ginger and garlic with a little of the vinegar.
Add to the sugared
mangoes along with the salt and chilli powder.
Cook over a low heat until the cubes mangoes are tender.
Cool and bottle.
%%%%%%%%%%%%%%%%%%%%%%%%%%%
50 under-ripe mangoes
6 cups salt
4 tblsp turmeric
1 cup oil
1 tsp asafoetida
2 tsp turmeric
2 tblsp fenugreek
10 tblsp mustard seeds
10-15 tblsp chilli powder
Peel and cube the mangoes. Mix with salt and turmeric, Cover
with a heavy
weight and leave for 3 days, stirring the mixture daily.
Heat the oil and fry the asafoetida, turmeric and fenugreek.
Remove spices
and set aside and when cool grind to a fine powder.
Add 5 tblsp of the mustard seed to the pan. When the seed
begin to pop,
remove from the heat and allow to cool.
Dry roast the remaining mustard seeds and then grind them.
Mix all the spices together with the chilli powder.
Drain the mangoes from the water that has collected, mix
well with the
spices and bottle.
Can be eaten after a week or so.
Onion Chutney
from:robert...@nashville.com
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Onion Chutney
Categories: Relishes
Yield: 1 servings
6 c Chopped sweet onions
1/2 c Fresh lemon juice
2 ts Whole cumin seed
1 ts Whole mustard seed
1/2 ts Tabasco sauce
1/4 ts Red pepper flakes
2 ts Ground chili pepper
1/4 c Light brown sugar
1 ea Salt to taste
Combine all ingredients in heavy saucepan over medium
heat. Bring to
boil, stirring frequently. When mixture comes to a boil,
immediately
remove from heat and pack into hot sterilized jars. Vacuum
seal.
Makes 4 1/2 pint jars.
Apple Chutney/Seb ki Chatni
From Shyamala Parameswaran
Apple Chutney/Seb ki Chatni
3 tart cooking apples, peeled, cored, and coarsely
chopped
1 cup chopped dried fruit such as peaches, apricots
and pears
1/2 cup golden raisins
3 cloves garlic, chopped
2 tspns finely chopped fresh ginger
1 tspn salt
1/4 tspn cayenne pepper
1 cup white-wine vinegar
1 1/2 cups sugar
In a heavy saucepan, combine all ingredients and mix well.
Bring to a
boil over medium heat.
Reduce heat and simmer for about 45 mins, stirring
occasionally or
until mixture is thick.
Remove saucepan from heat and cool chutney to room
temperature.
Pour chutney into a non-metallic, covered container and
refrigerate
until ready to use.
Makes 3 cups.
From Vijay Madhavan's Cooking the Indian Way.
Green Tomato Chutney
From Paul Hosken
Green Tomato Chutney
3 lb green tomatoes 1 1/3 kg
1/2 lb onions 225 g
1/2 lb apples 225 g
1 pt vinegar 570 ml
1/2 lb demarera sugar 225 g
1/2 oz mixed pickling spice 15 g
2 Tbls salt
Cut up tomatoes. Peel and chop apples and onions. Tie spice
in muslin
bag. Put all ingredients in saucepan and boil until tender
and
thick. Remove spice and pour into hot dry jars. Tie down.
Spice
vinegar may be used instead of mixed spice.
Title: APRICOT CHUTNEY WITH RAISINS CURRANTS
Categories: Indian, Condiments
Yield: 4 cups
1 lb Dried apricots
10 lg Garlic cloves
-- peeled coarsely chopped
1 piece of fresh ginger
-- peeled coarsely chopped
1 1/4 c Red wine vinegar
2 c Sugar
1/4 ts Salt
1/8 ts Cayenne pepper
-- (or MORE if desired)
3/4 c Golden raisins
1/2 c Currants
Put the apricots in a bowl. Pour 4 cups of hot water over
them and let
them soak for an hour.
Put the garlic, and ginger into the container of an
electric blender or
a food processor along with 1/4 cup of the vinegar. Blend
until smooth.
Empty the apricots and their soaking liquid into a heavy
stainless-steel
or porcelain-lined pot. Add the garlic-ginger mixture,
the remaining
vinegar, sugar, salt, and cayenne. Bring to a boil.
Simmer on a medium
flame, stirring frequently, for 45 minutes. Do not let the
chutney catch
at the bottom of the pot. Lower heat if necessary. Add
the raisins and
currants and cook, stirring, another half hour or until
chutney takes on
a thick, glazed look. (It will thicken slightly as it
cools.) Let the
chutney cool and store, refrigerated, in lidded glass or
ceramic jars.
* Source: World-of-the-East Vegetarian Cooking - by Madhur
Jaffrey
* Published in: The Herb Companion - February/March 1993
* Typed for you by Karen Mintzias
Title: PLUM CHUTNEY
Categories: Relishes,Indian
Yield: 5 servings
3 lb Plums; pitted/quartered
1 lb Apple, granny smith
1 Onion, large; chopped
2 Garlic clove; minced
2 c Brown sugar
2 c Vinegar
1 T Salt
1 T Ginger, ground
2 T Cloves, ground
1/2 ts Red pepper
Pit and quarter the plums. Peel, core, and quarter the
apples. Combine
all ingredients in a large Dutch oven; bring to a boil.
Cook, uncov-
ered, over medium heat 2 hours or until thickened,
stirring occasionally.
Quickly spoon chutney into hot sterilized jars, leaving
1/4" head-space;
cover at once with metal lids, and screw bands tight.
Process 10 minutes
in boiling-water bath.
--- Southern Living
magazine
Mango Chutney
Neelam Batra's
AAM KI
CHUTNI
Mango
Chutney
Choose mangos that are HARD AS ROCKS so that they will
retain their shape
even after prolonged cooking. A vegetable peeler removes
the peel and the
julienne disc of the food processor does a good job of
cutting the mangos.
2 large green mangos (over 3/4 pound each)
1 tsp fenugreek seeds (dana methi)
1 tsp whole black peppercorns
20 whole cloves (spice)
one 3 inch stick cinnamon
5 BLACK cardamon pods, pounded lightly to break the skin
1/2 tsp nigella seeds (kalonji)
1 1/2 tsp salt or to taste
2 cups sugar
6 tbsp white vinegar
Peel the mangos and cut them into 1 1/2 long julienne
pieces. Discard the
center seed. Place the mangos in a large heavy, stainless
steel (or other
non-reactive) saucepan. Stir in the feenugreek seeds, whole
peppercorns,
cloves, cinnamon, black cardamon pods, nigella seeds, salt
and sugar.
Bring to a boil over high heat, stirring, 4 to 5 minutes.
Reduce the heat to
medium low, cover the pan, and simmer until slightly
thickened, 15 to 20
minutes. Add the vinegar and continue to simmer until the
syrup becomes
thick and golden like honey, another 15 to 20 minutes.
(Don't allow the
chutney to become too thick as it will thicken as it cools).
Let the chutney cool completely and then put it sterile
glass jars. Store in
a cool place.
Alternately place in the refrigerator...only ladle with a
dry spoon as
moisture will cause it to go bad. It is also good stirred
into plain
yoghurt.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I love Indian food and would love to see a post for
more...Tee
MADHUR JAFFREY'S* GARLICKY CRANBERRY CHUTNEY
SEASONINGS: a series of specials celebrating
food and culture from NPR
1 inch cube of fresh ginger, peeled
3 cloves garlic, peeled
1/2 cup apple cider vinegar or distilled white vinegar
4 tablespoons sugar
1/8 teaspoon cayenne pepper,
or to taste
1 lb can /jar of jellied
cranberry sauce
1/2 teaspoon salt
freshly ground black pepper
Cut the ginger into paper-thin
slices. Stack the slices together
and cut them into very thin
slivers.
Combine the ginger slivers, garlic,
& very finely chopped vinegar, sugar and cayenne in a
small pot. Bring to a simmer.
Simmer on a medium flame for
about 15 minutes or until there
are about 4 tablespoons of liquid
left (excluding the solids). Add
the cranberry sauce, salt and
pepper. Mix and bring to a simmer.
It will be a bit lumpy, but that is
fine.
Simmer on a gentle heat for about
10 minutes. Cool. Put in a jar
and refrigerate. This will keep for
several days. Makes 2 cups.
* From Madhur Jaffrey's Cookbook: Easy East/West Menus for
Family and Friends, Harper & Row Publishers, New York,
1987.
PHULAN CHANDER'S FRESH MINT CHUTNEY
Copyright Chicago Tribune 1994
Date: Thursday, September 22, 1994
By Sylvia Thompson. Special to the Tribune.
Preparation time: 15 minutes
Yield: About 3/4 cup
Here's a fresh Indian chutney recipe given me by Mrs. Phulan
Chander, proprietor of Bharat
Bazaar in Culver City, a suburb of Los Angeles. Its flavor
is brisk and quenching-You'll eat it by
the spoonful long after what you'd dipped in it is gone.
Covered and refrigerated, this will hold for
a day or two.
1 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh cilantro leaves
1/2 cup coarsely chopped yellow onion
3 small green onions, including tops, cut up
1/2 jalapeno pepper
3 tablespoons water
1 1/2 tablespoons fresh lemon juice
Salt to taste
1. Puree mint, cilantro, onion, green onion, jalapeno, water
and lemon juice together in blender.
Stop motor and stir as needed until blending goes smoothly.
Add salt. Serve.
MANGO CHUTNEY
Copyright Chicago Tribune 1995
Date: Thursday, January 12, 1995
By Steven Pratt, Tribune Staff Writer.
This recipe is takend from the "Healthy Gourmet Cookbook"
(CollinsPublishers $45) by Pamela
Sheldon Johns and Mary Abbott Hess
2 mangoes, peeled and coarsely chopped
1/2 cup (2 1/2 ounces/75 grams) diced onion
1/2 cup (3 1/2 ounces/105 grams) firmly packed brown sugar
1/2 cup (4 fluid ounces/125 milliliters) white wine vinegar
4 cloves garlic, minced
1 jalapeno (hot green) chili, seeded and minced
1 tablespoon minced fresh gingerroot
1 teaspoon ground cloves
Salt and freshly ground pepper to taste
1. In a non-aluminum saucepan, simmer all the ingredients
for 20 minutes. Cool and refrigerate.
Makes 2 cups (16 fluid ounces/500 milliliters)
1/4 cup per serving: calories 75, protein 1 g, carbohydrates
20 g, fiber 1 g, total fat 0 g (saturated
0 g, monosaturated 0 g, polyunsaturated 0 g), cholesterol 0
mg, sodium 5 mg, vitamin A 40
percent, Vitamin C 30 percent.
Servings from USDA Pyramid: 1 fruit
LONUS MANGO CHUTNEY
Everybody must have a mango chutney around the house. The
husband of my office
mate, a Pakistani, brings back jars from his home country
that could stop a
charging rhino in its tracks. This recipe is my own and is
neither as fiery nor as garlicky as many
of my recipes.
1-1/2 C sugar
1 C cider vinegar
3 C mango, peeled, seeded and chopped
1 C papaya, peeled, seeded and chopped
1 medium onion, chopped
1 bell pepper, chopped
1 lime, seeded and chopped, with peel
1/2 C raisins
1 tsp salt
1-1/2 tsp ground ginger
1/4 tsp cayenne
1 tsp dry mustard
2 cloves garlic
a spice bag containing 15 cloves and 1 cinnamon stick
Make a syrup of the sugar and vinegar by boiling for 5
miuntes. Mix with
remaining ingredients in a large heavy saucepan. Bring to a
boil and simmer 5
minutes. Remove spice bag and simmer, uncovered, stirring
often, 30 minutes.
Remove garlic. Ladle into hot, sterilized 1/2 pint jars and
seal. Process in a
boiling water bath for 15 minutes. Cool and store in
refrigerator after opening.
.
Makes 6-8 jars
.
Uploaded 2 January 1991 by Lon Hall
Thenga (coconut) Chutney (S)
* Exported from MasterCook II *
Recipe By : Raghaven Iyer
Serving Size : 6 Preparation Time :0:00
Categories : Indian Southern
Indian
Chutney
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch cilantro -- fresh
3 each green chiles -- 3-4
1 tablespoon tamarind paste
ingredients with a minimal amount of water. (This should
have the consistency of pesto.) In a small fry pan heat the
oil and pop the mustard seeds with a cover on. Add the urad
dal and fry until it is golden. Add to the chutney.
Lasoon Chutney
* Exported from MasterCook II *
(garlic) (W)
Recipe By : Raghaven Iyer
Serving Size : 6 Preparation Time :0:05
Categories : Western Indian Chutney
Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cloves garlic -- 5-6, sliced
1 cup coconut shreds -- unsweetened
1 tablespoon cumin seed -- whole
3 each red chiles -- 3-4, dried
2 tablespoons sesame seeds
reddish brown in color. Grind them in a coffee mill and
serve either dry as a condiment or serve with ghee.
Chutney Pudi
============
Courtesy: K. Raghunandana
"Chutney pudi" literally translates to powdered chutney. The
ingredients are
not very different, but all are in dry form. This powder,
much like chutney,
goes extremely well with Dose', Idli, chapati or with rice.
It just sits there
waiting to enhance your taste, of whatever you are eating.
It is also known
by other names, "Gun powder", "MoLag
ha pudi" being the common ones.
Ingredients: Kadale' BeLe' (chana, bengal gram, split pea
lentil), Uddina
BeLe' (urad dal, Uzandu paripu, black gram split), grated
Kobbari (copra,
dry coconut), Karibevina soppu (curry leaves, Karivapalai),
Kothumbari soppu
(Kothumalli, dhaniya leaves, coriander leaves) Kempu
meNasinakayi
(Red chillis - dry), HuNise Hannu (PuLi, Tamarind, Imli),
Hing (asaphotida),
salt to taste.
Procedure: Take equal quantities of Kadale' BeLe' and Uddina
BeLe to make up
500 gms total. On a very low fire dry fry them in a BaNale'
(Wok, Kadai)
WITHOUT using oil. After it is well fried to golden brown
colour put it away
to cool down. Take two handfuls of red chillis along with
two handfuls of
Karibevina soppu (only leaves taken out from stem, prewashed
and cleaned).
Add one handful of chopped Kothmbari soppu (prewashed and
cleaned).
The red chilli can vary in its khaara (teekha, yeravu, Tez)
considerably. Please know the variety or use smaller quantiy
conservatively. After tasting the final powder, additional
red chillis
can be fried and added if necessary. Take 3/4 of a copra
grated (equivalent
of about two handfuls). If copra is not available, desicated
coconut
commonly available in stores (no sugar added) can be used.
Fry all of them
on very low fire, until the red chilli turns shiny, the
leaves dry up and
the grated coconut turns brownish. Add two large pinches of
hing. Keep
the tamarind (large marble sized) cleaned by taking out the
beeja (seed),
the Naaru (fibre) and well mashed. Cut the mashed tarind
into small
pieces, put it along with the fried ingredients and continue
frying
for another 2-3 minutes. Switch off the heat and allow it to
cool.
In a dry grinder, Tarakalu barukalaagi (partially power) the
Kadale' BeLe'
and Uddina BeLe' which is cool by now. For this it will be
necessary to run the
mixer, stop, take out the semi-powered part by sieving
(metal strainers used for
fruit juice straining will do) with a large rave' (sooji)
sized sieve. After
this is done, take the red chilli and other ingredients,
fine powder them.
Mix both by hand first, add salt to taste and before finally
storing, turn
them around together in the mixer. Taste a pinch of the
final powder to see
the balance of HuLi (tamarind), uppu (salt), and khara
(eravu, teekha).
If you feel the khaara is slightly on the higher side, this
is OK. After
storing for 2-3 days, this will subside since coconut and
dal will partly
absorb and bring down the hotness. Store in a glass jar and
it can be kept
without refrigeration for over a year.
name{Sweet-and-sour Tamarind Chutney}
\ingred{
1/2 c. tamarind paste, dissolved in ~1/4c. hot water&
1/2 c. ketchup\\
1 in. peeled, fresh ginger root&
6 cloves garlic\\
salt to taste&
2 tsp. soy sauce\\
\mc{2 tsp. sugar}}
\prep
Combine in a blender. Add additional water to get the
right consistency.
name{Garlic Chutney}
From Dharamit Singh, Indian Cookery
\ingred{
2 oz. peeled garlic &
3-4 Tbsps amchoor (dried mango powder)\\
1 large bunch coriander or parsley &
1 tsp salt \\
2 green chillies &
4-6 Tbsps mustard oil (or olive oil)\\
\mc{1 large red chilli (or 3/4 tsp. cayenne)}}
\prep
Grind, pound and blend all the ingredients except the oil
with
a little sprinkling of water. Mix, add oil, chill and
serve.
In practice, because of someone who is allergic to coriander
and
to green peppers, we cut out the green chillies and use
parsley
instead of coriander.
It turns brownish. That's perfectly ok.
name{Date Chutney}
\ingred{
Pitted dates&
Dried red pepper --- any good *hot* variety\\
Garlic&
Vinegar\\
Salt&
Sugar\\
\mc{Raisins --- optional}}
\prep
Grind the dates, red pepper and garlic in your favourite
grinding
implement(a blender works fine - you may first want to grind
the pepper
and garlic fine and then add the dates) adding enough
vinegar to obtain
the right consistency. Transfer this to a heavy saucepan,
add enough
salt and simmer for about 15 minutes, the idea here is to
cook the
garlic and pepper, so that you won't get a raw smell.
Taste and add
sugar if necessary. You could add the raisins when you
start cooking
the stuff. Keeps well in the fridge.
\name{Nectarine Ginger Chutney}
\adapted from Fettucini to Sugarplums, Virginia Plainfield.
\ingred{
1/2-1 pound fresh ginger, peeled and minced &
6 cups granulated sugar\\
3 cups cider vinegar&
6 cloves garlic, peeled and mashed\\
8 pounds nectarines (about 24 medium), pitted and cubed&
2 medium onions, chopped\\
1 1/2 cups lemon juice&
1 cup golden raisins\\
\mc{1 cup raisins}}
\prep
Cover ginger with water in a saucepan and bring to a boil,
turn down heat
and simmer until tender, 35-40 minutes. In a large
non-aluminum pot, mix
ginger water, ginger, sugar, vinegar, and garlic. Bring to
a boil and add
remaining ingredients. Cook until thick, about 1 1/2
hours.
\yield{8 pints}
Coconut Chutney
---------------
This is the chutney for iddli & dosais.
Coconut (fresh) - ¬ coconut (sheredded or cut in
small pieces)
Green Chillies - 5 (cut in pieces)
Curry leaves - 6 leaves
Tamarind - 1/3 teaspoon if using
concentrate
- 1/3" piece (if using fresh)
Mustard - 1 tsp.
Asafoetida - 1/3 tsp.
Garlic - 1 clove (optional)
Urad dal - 1 tsp. (optional)
Fried channa dal - 1/3 cup. (optional)
Oil - 2 tsp.
1. Grind shredded coconut, chillies, tamarind, channa
dal & 3 curry
leaves until it is ground fairly well. Remove it
from the blender
and pour it in a small container.
2. Heat the pan and add the oil. Heat for about 1
minute. Add the
mustard, asafoetida, urad dal and the remaining 3
curry leaves. Fry
for about 2 minutes.
3. Add the ingredients from #2 in to the #1 mixture and
mix well and
serve wit hiddli or dosais.
Fried Channa dal - is called "pottu kadalai" or
"Oodaitha kadali" in
Tamil.
Reasons for not using URAD DAL, GARLIC.
---------------------------------------
I have found that these two ingredients change the taste
of the chutney
if it is saved for the next day which I didn't care for.
So, if you
plan to make a whole lot and save it for next day or
two, I suggest you
not to use the urad dal or garlic.
RED CHUTNEY:
------------
Ingredients:
1 cup Kadale Bele
1 teaspoon coriander seeds
1 teaspoon Jeerige(cummin seeds)
1 onion cut to small pieces
4-5 black pepper seeds.
4-5 red chillies.
In a pan with one teaspoon of oil fry Kadale
Bele,coriander seeds,
Jeerige, red chillies,black pepper seeds and li'l
turmeric powder
till they are brown. Add onion pieces and fry all the
above till
onion becomes brown.
Blend the above mixture with coconut flakes,one teaspoon
of tamarind
(or tamcon), salt to taste and one clove of
garlic(optional) and water
to a fine paste.
RECIPE: date & tamarind chutney
From: Shri Nivas <shr...@panix.com>
Date: 17 Sep 1994 23:17:30 -0400 (Page 1 of 3)
Someone was looking for a recipe for date and tamarind
chutney.
I'll post two here. The first one is very simple and from a
guy in Halifax, Nova Scotia, Canada named Jayesh Popat from
his
book called Vegetarian Delights of Inidia.
Imli Chutney (tamarind chutney)
1/2 cup tamarind paste
1 cup hot water
1/2 tsp salt
1/4 cup pitted dates
1/4 tsp garam masala
1 tsp sugar
Blend all the ingredients in a blender. Use as needed. Can
be
stroed in an airtight container in the fridge for up to 2
wks.
The second, more complicated recipe, is from Julie Sahni's
book
Classic Indian Vegetarian and Grain Cooking.
Sweet and Spicy Tamarind Chutney
Makes about 3 cups.
4 ounces tamarind (about 1 tangerine-size ball)
2 1/2 cups boiling water 1/2 tsp. garam
masala
1 1/2 tsp. paprika 2 tsp. ground
roasted cumin
1 Tbs. cayenne pepper 1 tsp. coarse salt,
to taste
1 tsp. dry ginger powder 1/4 cup sugar
2 tsp.dry mango powder (or 2 Tbs. lemon juice
1. Put tamarind in a nonmetallic bowl and add 2 cups boiling
water.
Let soak for 30 minutes. Strain liquid, squeezing and
mashing
pulp to extract as much juice as possible, into another
bowl.
Add another 1/2 cup boiling water to the residue. When
cool
enough to handle, squeeze pulp again and strain the
liquid.
Measure the tamarind liquid. There should be 2 3/4 cups;
if not,
repeat until you have the required amount. Discard the
fibrous
residue.
2. Add all the other ingredients, mix will to blend, and
serve.
Keeps well for three days, covered, in the refrigerator, and
for
six months in the freezer.
Yvette
Tamarind-Mint Chutney
1 Tbl. chopped cilantro
1 Tbl. chopped mint
2 Tbl. chopped jaggery or dark brown sugar
3/4 inch cube of fresh ginger, peeled and chopped
1/4 tsp. pounded or ground kala namak ( black salt )
2/3 cup tamarind paste
1/8 tsp. freshly ground black pepper
1/8 to 1/4 tsp. cayenne pepper
1 tsp. ground, roasted cumin seeds
Put the cilantro, mint, jaggery, ginger, kala namak, and 4
Tbl. water into an electric blender.
Blend until you have a smooth paste. Mix contents of the
blender with the tamarind paste ( use a
non-metallic or stainless steel bowl ). Add all remaining
ingredients. Mix well and keep covered
and refrigerated until ready to use.
from Madhur Jaffrey's World of the East Vegetarian Cooking
Peanut Chutney
==============
Ingredients:
-----------
1/2 cup Raw Peanuts.
1 Dry Red Chilly.
2 tsp Oil.
1/2 tsp Tamarind Concentrate (Available at most
Oriental stores).
3/4 tsp Salt.
Procedure:
---------
Put the oil in a frying pan, add the peanuts and red chilly
and fry
until the peanuts turn a light brown shade. Remove from heat
and
transfer to a blender. Add about 1/2 cup water, the salt and
tamarind
and blend to a smooth paste, adding more water as necessary.
You can
adjust the consistency to your liking by adding more water.
Serve with plain rice or Pongal or make up your own creative
use for it.
MICHAEL'S MANGO CHUTNEY
MICHAEL ROBERTS
Makes 8 Cups
The mango chutney with which we are
familiar is a British version of a
simpler Indian condiment. This is an
Americanized version.
1 1/2 C vinegar
1 1/2 C brown sugar
5 C diced or sliced mango
1 T minced garlic
2 T ground ginger
1 t ground coriander
1 T curry
1/4 t cayenne pepper
1 t salt
PLACE VINEGAR AND SUGAR in a pot,
place over medium heat, bring to a
boil and cook until the liquid reduces
and thickens. Add all other
ingredients, simmer for 5 minutes and
remove from the heat. Let the mixture
cool to room temperature and pack into
jars. The chutney tastes better after
about 2 weeks. If you want to keep it
longer, you can can it.
APPLE CHUTNEY
PRODIGY(R) interactive personal service 08/18/93
11:48 AM
LOS ANGELES TIMES COOKBOOK
APPLE CHUTNEY
Makes about 5 quarts
This is a big recipe with a big taste.
Put the chutney up in small jars to
give as gifts.
8 C peeled, cored and chopped tart
apples (about 16)
1 C chopped onions
1 clove garlic, crushed
1 C chopped green bell peppers
2 lb raisins
4 C brown sugar, packed
4 C vinegar
2 small hot red chiles
3 T mustard seeds
2 T minced gingerroot
2 t salt
2 t whole allspice
Combine apples, onions, garlic, bell
peppers, raisins, brown sugar,
vinegar, red chiles, mustard seeds,
gingerroot, salt and allspice in large
saucepan. Simmer 2 hours or until
thick, stirring occasionally to
prevent sticking. Pour, boiling hot,
into hot sterilized jars, leaving
1/4-inch head space. Adjust lids.
Process 10 minutes in boiling water
bath.
Zucchini chutney
Ingredients
Zucchini 2-3
Onions 1
Hing 1/2 tsp.
Tamcon 1/2 tsp.
Green chillies 2-3
Preparation
[1] Fry cut zucchini, onions, and green chillies.
[2] Add turmeric, salt, cook on low flame for 5 - 10
minutes.
[3] Boil tamcon, add to mix above.
[4] Pulverize the whole thing in blender.
[5] Seasoning: Thalshi Kottify with mustar seeds, urad
daal.
Corriander Chutney (very easy)
Blend all ingredients in a blender, adding a bit of water as
necessary to
make a paste:
3 cups chopped corriander leaves (cilantro)
5 green chiles
1 teaspoon ground corriander
1 teaspoon ground cumin
3 tablespoons lemon juice
1 clove garlic, chopped
salt to taste (optional)
This makes about a dozen or two small servings. You should
store it in
jars in the refrigerator, preferably letting the flavors
mingle for
a few hours or days before using. It's also fine right
away, though.