UGADI PACHADI

INGREDIENTS

• 2 tsp neem flower
• 4 tsp grated jaggery
• 3 tsp tamarind
• pinch of red chilli powder
• 1/4 tsp mustard seeds
• Salt a per taste
• 1 tsp oil
• 1 tsp finely chopped raw mango
• 1-1/4 cup water

• METHOD
• Soak tamarind in water for 1/2 hour
• Boil the water for 5 minutes
• Cool and blend in mixie till smooth
• Pass through a sieve, removing any fibres, etc
• Add mango pieces to the juice
• Boil till mango pieces are tender
• Add jaggery, let it cook till it melts
• Remove from fire and keep aside
• Heat oil, add mustard seeds
• When it splutter, add neem flower and fry till light brown
• Add chilli powder and salt
• Mix well
• Mix the neem flower to tamarind juice
• Served in small quantities

PULI INJI

INGREDIENTS

• 2" piece of ginger
• 2 large balls of tamarind
• 12 cloves of garlic
• 3 red chillies
• 3 green chillies
• 1/2 tsp methi (fenugreek) seeds, roasted finely
• 1 tsp mustard seeds, for seasoning
• 1 tsp cumin seeds
• A small piece of jaggery
• Salt to taste

• METHOD
• Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic.Chop the ginger, green chillies and remaining garlic.
• Soak the tamarind in some hot water and extract the juice.Put in the chopped ingredients and continue boiling.
• In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds.
• When the mustard crackles, add the ground masala and fry till the masala turns color.
• Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
• Bring to a boil and boil till the juice is thick.
• Bottle when cool.Should keep for about a week.

TOMATO GARLIC CHUTNEY

INGREDIENTS

• 1 kg Tomatoes (Tamatar)
• 1 teaspoon Red chili pepper (Lal Mirchi)
• 30 grams fresh Ginger (Adrak) (2 tsps long strips)
• 2 cloves Garlic (Lasun), chopped
• 60 grams Raisins (Kishmish) (4 tsps)
• 2 teaspoons Salt (Namak)
• 1 Onion (Pyaj)
• 240 grams Sugar (Cheeni) (1 1/22 cup)
• 3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
• 1 1/2 cups Vinegar (Sirka)
• 10 blanched Almond (Badam)

• METHOD
• Put the tomatoes in boiling water for 5 minutes.
• Take out from the water, wipe and remove their skins and cut into small pieces.
• Cut ginger into long, thin slices.
• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
• Stir constantly until thick.
• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
• Remove from the fire, cool and keep in air tight jar.

TAMARIND CHUTNEY

INGREDIENTS

• 200gms Tamarind (Imli)
• 300gms Jaggery (Gur) grated
• 2 tsp Roasted cumin (Jeera) Powder
• 2 tsp Red chili powder
• Salt To Taste
• 1 tsp Black salt
• 1 tsp Garam masala

• METHOD
• 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 consistency when using.

INDIAN MANGO CHUTNEY

INGREDIENTS

• 1/2 kg mango, peeled and coarsely chopped
• 1 cup raisins
• 1 cup sugar
• 3/4 cup vinegar
• 250 gms ginger finely chopped
• 1 clove garlic, chopped
• 1 tsp salt

• METHOD
• Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
• Till the mixture thickens.

STRAWBERRY AND RASPBERRY CHUTNEY

INGREDIENTS

• 250 grams Strawberries
• 250 grams Raspberries with shells
• 1 1/2 cups Water
• 1/2 teaspoon Red chili pepper (Lal Mirchi)
• 1 3/4 cups Sugar (Cheeni)
• 2 big Cardamoms (Elaichi Moti)
• 3 teaspoons Salt (Namak)
• 2 cloves Garlic (Lasun), chopped
• 2 teaspoons long strips of Ginger (Adrak)
• 4 teaspoons Raisins (Kishmish)
• 6 Almonds (Badam), blanched
• 8 Dates (Khajoor), long strips
• 1 cup Vinegar (Sirka)

• METHOD
• Remove the shells of raspberries.
• Wash and cook on a low fire with ginger, garlic and water till tender.
• Mash, add sugar, vinegar, crushed cardamoms, salt, Red chili pepper , mashed strawberries, almonds, dates and raisins and cook till a little thick.
• Cool a little, pour it into a jar.

PINEAPPLE CHUTNEY

INGREDIENTS

• 1 small pineapple (ananas)
• 2 tbsp sugar
• 1 tsp haldi (turmeric powder)
• 3 tsp oil
• 1 tsp red chilly powder
• 1 tsp flour
• 2 tsp jeera (cumin seed)
• 2 tsp saunf (aniseed)
• 2 tsp rai (mustard seeds)
• 1/2 tsp methi seeds (fenugreek)
• 2 tsp onion seeds
• Salt To Taste

• METHOD
• Cut the pineapple into small pieces
• Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.
• Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.
• Cook till the pineapple is done. Add more water if required while cooking the pineapple.
• Mix the maida with some water to a paste and this to the chutney.
• Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.

PEANUT CHUTNEY

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.

ONION CHUTNEY

INGREDIENTS

• 1 cup peeled onions
• 6 -7 flakes of garlic
• 2 tbs channa daal (Bengal Gram)
• 5 red chilies or as per taste
• Salt As Per Taste
• 1tsp mustard seeds
• curry Leaves
• little tamarind (Imli)

• METHOD
• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.

MINT AND MANGO CHUTNEY

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.

MINT CHUTNEY

INGREDIENTS

• 1 bunch fresh mint leaves
• 2 green chillies
• 1 tbsp tamarind pulp
• Salt To Taste
• little water

• METHOD
• 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.

MANGO CHUTNEY

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.

LEMON CHUTNEY

INGREDIENTS

• 1/2 kg Lemons (Nimbu)
• 250 grams Sugar (Cheeni) (2 cups heaped)
• 1 teaspoon Red chili pepper (Lal Mirchi)
• 2 tablespoons Salt (Namak)
• 1/4 teaspoon ground big Cardamoms (Elaichi Moti)
• 1/8 teaspoon ground Cloves (Lavang)

• METHOD
• 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.

GUAVA CHUTNEY

INGREDIENTS

• 250 grams Guava (Amrood)
• 1 cup Vinegar (Sirka)
• 2 cups Water
• 1 level teaspoon Red chili pepper (Lal Mirchi)
• 2 big Cardamoms (Elaichi Moti)
• 180 grams Sugar (Cheeni) (1 1/4 cup)
• 2 level teaspoons Salt (Namak)
• 2 tsps Ginger (Adrak), cut into thin long strips
• 2 cloves Garlic (Lasun)
• 1 teaspoon Raisins (Kishmish)
• 10 blanched Almonds (Badam)

• METHOD
• Peel the guavas, cut each into four pieces and remove the seeds.
• Cut into thin slices and cook with ginger, garlic and water.
• Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
• Cool and put in a jar and cork tightly.
• Serve the next day

CURD CHUTNEY

INGREDIENTS

• 125 grams Curd (Dahi)
• 3 Green Chillies (Hari Mirch)
• 1 tablespoon fresh Mint Leaves (Pudina Leaves)
• 1 level tablespoon Amchoor
• Salt (Namak) to taste

• METHOD
• Beat the curd, grind green chillies and mint leaves finely.
• Mix in the curd and add sall Serve with fried dishes.

BANANA CHUTNEY

INGREDIENTS

• 6 Bananas (Kela), ripe
• 3/4 cup Vinegar (Sirka)
• 3 teaspoons Salt (Namak)
• 1/8 teaspoon of Cinnamon (Dalchini) powder
• 2 ground Cloves (Lavang)
• 2 big cardamoms (Elaichi Moti)
• 1/2 teaspoon Red chili pepper (Lal Mirchi)
• 1 1/2 cups of Sugar (Cheeni)
• 4 teaspoons Raisins (Kishmish)
• 4 teaspoons blanched Almond (Badam)

• METHOD
• Peel and chop bananas.
• Cook with vinegar to a pulp and then stir in sugar until it dissolves.
• Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
• Cool, stir and pour into clean jars and cork tightly.
• Serve after 2 days

APRICOT CHUTNEY

INGREDIENTS

• 360 gms Apricots (Khumani)
• 1 cup Vinegar (Sirka)
• 2 cups Water
• 2 tsp Salt (Namak)
• 1/2 level tsp Red chili pepper (Lal Mirchi)
• 2 big Cardamom (Elaichi Moti), crushed
• 1/4 kg Sugar (Cheeni)
• 2 tea-spoons long strips of ginger
• 1 clove garlic, chopped
• 4 tea-spoons raisins
• 8 blanched almonds

• METHOD
• Put apricots in boiling water till soft..
• Peel and mash the apricots
• Strain the pulp and wash the stones of apricots with one cup of water.
• Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
• Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown
• Put it in jar. This can be kept for one year..

AMLA KI CHUTNEY

INGREDIENTS

• 200 gms Green Corainder (Cilantro)
• 250 gms Amla
• 100 gms Green Chillies
• 1 small Ginger
• 1 tsp Salt

• METHOD
• 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.

GREEN ALL PURPOSE CHUTNEY

INGREDIENTS

• 1/2 cup coriander
• 1/2 lemon
• 15 green chillies
• 1 tbsp sev or potatowafer crushed
• 1/2 tsp. jaggery
• salt to taste
• 1 tsp. oil
• 1 clovette garlic

METHOD Put all the ingredients , except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle. Note: Sev is a fried Indian snack made of gramflour.p. sev or potato wafers crushed

PEAR AND MANGO CHUTNEY

INGREDIENTS

• 250 gms. raw firm mango
• 250 gms. pears.
• 500 gms. sugar
• 2 tsp. salt
• 1 tsp. red chilli powder
• 1 tsp. garam masala
• 1 tbsp. marshmelon (kharbooja) seeds.
• 1 tbsp. raisins.
• 2 cloves powdered
• 8 each almonds and cashews chopped finely.
• METHOD

• Peel and mash and pear.
• Put 1 tbsp. sugar in a heavy saucepan.
• Heat on a low flame, stirring and cooking till it turns brown.
• Add 500 ml. water and boil.
• When the sugar has fully dissolved in the water add remaining sugar.
• When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
• Boil till a thick jam consistency is obtained. Stir occasionally.
• Add the clove powder and garam masala.
• Cool a bit and transfer to clean airtight jar.