Shengdaana Lehsun Chutney (peanut garlic chutney) Shengdaana Lehsun Chutney (peanut garlic chutney) From the state of Maharashtra, this dry chutney is often eaten over plain boiled rice with ghee drizzled over it. Some of its primary ingredients are coconut and peanuts which are found in abundance in this state. INGREDIENTS: * 1 cup dry coconut * 1/3 cup sesame seeds * 1/2 cup roasted salted peanuts coarsely ground * 1 full head of garlic (15-20 cloves) * 2 dry red chillies * Salt to taste PREPARATION: * Roast the coconut on a low fire till it begins to turn golden. * Roast the sesame seeds in the same way. * Mix all the ingredients except the peanuts together and grind in a food processor. * When done add the peanuts and mix well.Season with salt.
Onion Chutney Onion Chutney Ingredients 1 cup red onions (finely chopped) ½ cup tomato paste 1 teaspoon paprika or red chilli powder ½ teaspoon cumin powder ½ teaspoon oil ¼ teaspoon sugar salt to taste Optional ½ teaspoon garlic paste Cilantro for garnish Preparation 1 Heat the oil for few seconds. 2 Put onion in oil.saute for few minutes and then put all ingredients.simmer.let it cool. 3 Grind it. Serve chilled.
Mixed Chutney Mixed Chutney Ingredients: 1 cup coconut 1 cup coriander leaves 1/4 cup mint leaves 1 onion 2 tomatoes 2 red chilies 2 green chilies 2 tbsp oil 1 tbsp each urad and Bengal gram dals 1/4 raw mango Salt to taste Method: 1. Heat 1 tbsp oil in a pan, add the dals, red chilies and fry till roasted well. Remove and keep aside. 2. Heat the remaining oil, fry onions, green chilies, mint, coriander leaves and tomatoes. 3. Add coconut and fry for a few more minutes. Then add mango pieces 4. Add salt, 3 quarter cups of water and grind everything into a smooth paste. 5. Serve with snacks
Pineapple Chutney Pineapple Chutney Ingredients: 500 gms tinned pineapple pieces 1 1/2 to 3/4 cup white vinegar Salt to taste 4 cloves 1/4 tsp. cinnamon powder 1 tsp. chili powder 1 tsp. ginger paste 2 tsp. sugar 2 tbsp. raisins Method: 1. Try to use tinned pineapple without sugar. But it should be little soft otherwise cook to soften it. 2. Add all ingredients in pan. Do not use liquid from tin. Cook stirring on low heat for 15-20 minutes till it becomes syrupy and thick. 3. More chili powder can be added to suit taste. Cool. Put in jar. This can stay for 1 week in refridgerator. If water is not added, it can stay longer. 4. This fragrant and unusual chutney looks very appealing too. If using fresh pineapple, cook it little first.
Capsicum Chutney Capsicum Chutney Ingredients: Red Bell pepper 2 Channa dhal (Bengal gram)1 tsp Urad dhal (black gram)1 tsp Jeera (cumin seeds), coriander seeds 1 tsp Tamarind (little) Green chili, optional Curry leaves Oil Salt to taste Method: 1. Cut peppers into cubes. Take 3 tsp of oil and fry them till they become soft. Keep them aside for cooling down. 2. In the mean while take oil in a kadai and add urad dhal, channa dhal, jeera, coriander seeds, green chilies & tamarind and fry them little. 3. Now add all the dry ingredients in the blender and powder them. Then add the cool down peppers & add 1 cup of water and blend it to a fine paste. Add coriander leaves for garnishing. Serve with chapathi or rice.
Raw Mango chunda Raw Mango chunda Ingredients: 1 raw mango 2 tbsp. red chili powder 5 tsp. sugar A pinch of asafoetida Salt to taste Method: 1. Scrape the raw mango to remove the peel. Chop the raw mango finely. 2. To the raw mango, add sugar, salt, red chili powder, asafoetida and mix well. 3. Let it marinate till the sugar dissolves. Serve with rice/rotis.
Hot & Sweet Pickle Hot & Sweet Pickle Ingredients: Ginger (tender) - 100 gms Green chilies - 4 or 5 Tamarind little Jaggery - 10 gms Salt to taste Mustard - 1/2 tsp. Oil - 2 tbsp. Turmeric powder - little Method: 1. Wash, peel and cut ginger into small pieces. Wash and cut the green chilies into small pieces. 2. Heat oil in a kadai and splutter the mustard, turmeric powder, ginger and green chilies and sauté for couple of minutes. 3. Extract tamarind water and add to the ginger. Add salt and boil for 10 minutes. 4. Add jaggery and boil for few minutes till it reaches the proper consistency. Store in a bottle. 5. Serve with curd rice, idli & dosa.
Onion Chutney Onion Chutney Ingredients: 2 onions 1 tbsp oil 1/2 tbsp cumin seeds 1 tbsp tamarind paste Salt to taste Method: 1. Peel off onion cover wash and cut into small pieces. 2. In a wok take oil fry cumin seeds. After cumin seeds turn brown, add onion pieces, tamarind paste and salt to taste. 3. Fry till onions turn brown. Let the above fry cool for few minutes. 4. Blend the above cooled fry in a blender/mixie to required consistency with water. 5. Serve with Idli/Dosa or pudlas
Sweet & Sour Chutney Sweet & Sour Chutney Ingredients: 1 cup freshly grated coconut 3 medium apples (sour ones) 1/4 cup mint leaves 2 green chilies Juice of 1 lemon (optional) Salt to taste Method: 1. Peel the apples and cut them into small pieces. 2. Grind the apples along with mint, coconut and chilies to a paste in an electric mixer. 3. Add the rest of the ingredients. The quantity of chilies can be reduced or increased according to taste. Serve with almost anything This is a typical jain chutney
Tomato Chutney Tomato Chutney Ingredients: Tomatoes Whole dry red chilies Ginger Raisins Sugar Salt to taste White oil Bay leaves Method: 1. Add 1 tablespoon of oil to a kadhai. Add bay leaves to kadhai. 2. Break 2 red chilies into 2 and add to oil. Slice ginger into thin slices and add to oil. 3. Chop tomatoes into large pieces and add to kadhai. Add raisins, sugar and salt to taste. 4. Simmer in low heat till tomatoes become tender and juicy. 5. Remove from heat and cool in fridge before serving.
