Apple Chutney

Apple Chutney

Sandhya Khattri
7 Oct 2013
Apple chutney is an easy and healthy chutney recipe prepared within minutes and can be preserved upto 2 weeks when refrigerated. This was the first recipe I learnt during my food preservation class. In this chutney I have used jaggery and vinegar, you can substitute these two ingredients with sugar and lemon too, in that condition color of chutney will be different. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 05Min | Cooking Time : 10 mins | Serves :4
Recipe Category: Chutney | Recipe Cuisine: North Indian

Ingredients:

Apples-2
Raisins-1 tablespoon
Jaggery-1and a ½ tablespoon
Red chilli powder-1/4 teaspoon
Salt-to taste
Green cardamom-4(crushed)
Vinegar-1/2 teaspoon
Oil-1/2 teaspoon
Method:
Soak raisins in water.

Peel and chop apples
Grind them in grinder till puree.
Heat oil in a pan, add green cardamoms, add apple puree mix well cook it on high flame for 4-5 minutes mixture will dry up, add vinegar, jaggery,salt and red chilli powder to it, mix well.cover the lid and cook it for another 5 minutes. let it cool completely. Store it in a glass bottle in refrigerator.

You can also try other chutney recipes of my blog.

Tags: How to make apple chutney , recipe of apple chutney , apple and raisins chutney , easy chutney recipe , fruit recipes , recipes for fruit preservation

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Easy Tomato Chutney

Easy Tomato Chutney

Prep Time: 2 minutes
Cook time:5 minutes
Serves: 4servings
This easy tomato chutney is prepared quickly, in this recipe garlic or onion is not used hence it comes under the category of Jain or Saatvik recipe. Tomato chutney can be served as an accompaniment with aloo paratha or any other meal course. Other chutney recipes of my blog are dates and tamarind chutney, raw mango chutney and sweet and sour mango chutney. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients:

Tomatoes-6 to 8
curry leaves-8 to 10
Salt- to taste
Cumin seeds- 1 teaspoon
Red chilli powder- ½ teaspoon
Sugar- ½ teaspoon
Oil- 2 teaspoon

Instructions: 

Chop and puree tomatoes.

Heat oil in a pan.
Add cumin seeds, as they crackle, add curry leaves, red chilli powder and tomato puree immediately.
Add salt and sugar, mix well cook it on high flame for 5-6 minutes.
Serve this chutney with any meal course.

Notes:

Adding sugar enhances the color of chutney, and gives it a sweet and sour tangy taste.
If the consistency is not thick enough according to you, cook it for another 1 to 2 minutes.

You can also sprinkle some garam masala powder over it.

Tags: How to make tomato chutney , recipe of easy tomato chutney , quick tomato chutney ,saatvik tomato chutney recipe , jain tomato chutney ,

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Dates and Tamarind Chutney | Sweet Chutney Recipe

Dates and Tamarind Chutney
By Sandhya Khattri
Prep Time: 10 minutes
Cook time:15 minutes
Serves: 1cup
Dates and Tamarind chutney is a healthy dip or sauce recipe, prepared with dates, tamarind, jaggery and other spices. This multipurpose chutney can be served with dahi vadas, any kind of fritters(pakodas) tikki, bhelpuri or any type of kachoris, if cooked properly, stored in glass container can be preserved in fridge upto 2 months. In this recipe I have used fresh juicy dates, in the month of Ramjan, in market we have different varieties of dates and fine vermicelli in Lucknow. I prefer to buy and stock these 2 things during this period. Ingredients required and detailed instructions for the recipe are as follows.
Ingredients
dates=1cup
Tamarind-1/2 cup
Jaggery-1/2 cup
Water-1 cup
Salt- to taste
Red chilli powder-1/2 teaspoon
Onion seeds or kalaunji-1/2 teaspoon
Fennel seeds or saunf-1 teaspoon
Roasted cumin powder- 1 tablespoon
Dry ginger powder or soonth – ½ teaspoon
Instructions
: soak tamarind in warm water for 10 minutes, mash properly, extract the juice, pass it through strainer, if required mix ¼ cup water again in the same tamarind and extract juice again, after straining it mix it with the juice extracted earlier.
Cut jaggery into pieces.
Chop dates roughly.
In a heavy bottomed pan heat 1 teaspoon of oil, add kalaunji and saunf to it as they crackle pour tamarind juice over it, add jaggery and dates, mix well till jaggery is melted properly. On a high flame let it boil for 10-12 minutes, stir in between, when its consistency is thick enough(as shown in picture) switch off the flame, add the remaining spices. Let it cool completely, store it in a glass container in fridge.

Notes: You can use dry dates too, after soaking them for 3-4 hours.
Instead of jaggery you can use sugar too in this chutney then consistency will be slightly thin than this one’s and less water will be required.
Other chutney recipes of my blog are: Sweet and sour mango chutney, instant chhunda in microwave

Tags: dates and tamarind chutney , Sweet chutney recipe , dates , dates recipes , dates recipes indian , tamarind recipes , tamarind recipes indian , how to make dates and tamarind chuteny , sweet chutney for Indian chaats , soonth recipe,sauce ,dips,Ramadan recipes

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Sweet & Sour Mango Chutney | Raw Mango Recipes

Sweet and Sour Mango Chutney
By Sandhya Khattri
May 30, 2013
Sweet & Sour mango chutney is easy to prepare recipe , with the sourness of raw mango and flavor full spices, sweet and tangy in taste goes well with paratha , poori or simply as a spread on bread slice, you can have this handy in fridge as it can be preserved for a week.
Ingredients required and detailed instructions of the recipe are as follows:

Prep Time: 2 minutes
Cook time: 6 minutes
Serves: 1/2 cup
Ingredients
Raw mangoes- 2
sugar-1/2 cup
mixed spices(fennel seeds, fenugreek seeds, onion seeds or kalaunji, cumin seeds and black mustard seeds) - 1 teaspoon
turmuric -1pinch
salt-to taste
oil-1 teaspoon
red chilli powder-1/4 teaspoon
Instructions

• Peel and roughly chop raw mangos, Puree them in grinder need not to add water 

• Heat oil in a pan, add mix spices , saute till aroma arises and they cooked, add redchillipowder, turmuric and salt to it,
•  Add mango puree to it, mix well, simmer the flame cover the lid and cook for 2-3 minutes

• Add sugar to it, cook uncovered on medium heat till sugar starts to thicken, stir in between.as it starts leaving the sides of pan, switch off the flame.
• Let it cool completely, store in a glass bottle, use when required.
  

Notes: Don't over cook sugar, but water content should be dried up properly

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INSTANT CHHUNDA IN MICROWAVE

Chhunda is a gujarti recipe, a form of sweet & sour chutney traditionally it is prepared under the heat of sun for 8-10 days. I had tried this recipe in microwave and results came out excellent. Within 4-5 minutes it is prepared , you can make it at any time.

Ingredients required for this recipe are:
Raw mangoes: 1 kg ( peeled & grated)
Sugar: depends upon the quantity of grated mangoes you get after peeling , grating and discarding seeds. If you get 4 cups of grated mangoes, 3 cups of sugar will be sufficient, you can also follow 1:1 ratio, depending upon your taste.
Cumin seeds: 2 teaspoon
Pepper corns: 1 teaspoon
Salt : as per taste
Red chilli powder: 2 teaspoon
Almonds: (roasted and sliced) 2 tablespoon
Method:
Place almond on the turntable of microwave, micro high for one minute, turning it after 30 seconds, this will dry roast almonds, let them cool completely
Take grated mangoes and all other ingredients(except almonds) in a microwave safe bowl. Mix them well and leave this for 5 minutes, by this time sugar will start dissolving, Mix all the ingredients and Micro high for 2 minutes with lid covered.
Stir once and micro high for another 1 & ½ minutes. Check the consistency , if you want to thicken it micro high for another 30 seconds.
Remove it from oven don’t give any standing time.
Mix chopped almonds to it. Let it cool completely and store it in a glass jar for further use.

You can have chhunda with rotis, parathas or simply as a spread on bread slice.
Points to remember:
In microwave sugar cooks too fast, giving standing time may cause sugar to get burnt or ceremalise.
While cooking with lid covered the cooking material in the bowl should be below the ¾ level of bowl.

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PANEER AND POTATO TIKKI WITH SWEET TAMRIND CHUTNEY

INGREDIENTS
FOR TIKKI:
Potatoes: 4 medium sized boiled
Cottage cheese( paneer) 100gms
Green chilles: 4 finely chopped
Lemon juice: 1/2tsp
Ginger : grated1tbs
Brown bread: 2 slices
Salt : as per taste
Oil: for shallow frying
FOR CHUTNEY(SAUCE)
TAMRIND: 25gms(soaked in warm water)
Jaggary : 50 gms
Dried dates: 8-10 finely slices(soaked in warm water)
Roasted cumin powder: 1 tsp.
Red chilli powder: ½ teaspoon
Salt as per taste
Water: as required
Method: For sauce :
Squeeze the pulp from tamrind, pass it through a fine strained. Mix all the ingredients in sauce pan and boil till sauce consistency. You can store this in a refrigerator for 20-30 days.
Soak bread slices in water, squeeze the excess oil. Combine all the ingredients of tikki except oil. Make heart shaped tikkis . Heat oil in a non stick pan shallow fry tikkis till golden brown from both side.

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