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3 Quick Chutnies

Everyone loves Chutnies. Here are three more for your recipe collection. #HappyCookingToYou

Language

Ingredients:

For Keri – Podina Chutney (Raw mango & Mint sauce)

  • Lehsan (Garlic) 2-3 cloves
  • Hari mirch (Green chilies) 6-8
  • Keri (Raw mango) 2-3
  • Chaat masala to taste
  • Zeera (Cumin seeds) Roasted & crushed ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Podina (Mint leaves) 1 Cup
  • Pani (Water) as required
  • Oil 2 tsp

For Khatti Meethi Chutney (Sweet & Sour Sauce)

  • Pani (Water) 2 Cups
  • Imli (Tamarind) ½ Cup
  • Gur (Jaggery) ½ Cup
  • Kali mirch (Black pepper) crushed ½
  • Namak (Salt) ¼ tsp ot to taste
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Zeera (Cumin seeds) crushed ½ tsp
  • Saunf (Fennel seeds) crushed ½ tsp
  • Cheeni (Sugar) 3-4 tbs
  • Kala namak (Black salt) 1 tsp
  • Darchini (Cinnamon stick) 1
  • Laung (Cloves) 2
  • Adrak (Ginger) grated ½ inch

For Teekhi Timatar Chutney (Spicy Tomato Chutney)

  • Timatar (Tomatoes) 3-4
  • Sabut lal mirch (Whole red chilies) 6-8
  • Oil 3-4 tbs
  • Rai dana (Mustard seeds) 1 tsp
  • Lehsan paste (Garlic paste) 1 tsp
  • Zeera (Cumin seeds) Roasted & crushed ½ tbs
  • Lal mirch powder (Red chilie powder) 1 tsp
  • Namak (Salt) ½ tsp or to taste

Directions:

For Keri – Podina Chutney (Raw mango & Mint sauce)

In blender,add garlic,green chilies,raw mango,chaat masala,cumin seeds,salt,mint leaves and water,blend until well combined.

Add oil and mix.

You can be stored up to 2 weeks in refrigerator.

For Khatti Meethi Chutney (Sweet & Sour Sauce)

In sauce pan,add water,tamarind,jaggery,black pepper crushed,salt,red chili powder,cumin seeds, fennel seeds,sugar,black salt,cinnamon stick,cloves and mix well,cover and cook until sauce thickens (20-25 minutes) and keep stirring in between.

Add ginger,mix and simmer for 2-3 minutes,strain and let it cool.

You can be stored up to 1-2 months in refrigerator.

For Teekhi Timatar Chutney (Spicy Tomato Chutney)

Roast tomatoes on flame and peel them.

In blender,add whole red chilies and roasted tomatoes,grind until pureed.

In wok,add oil,mustard seeds,garlic paste,cumin seeds and fry for 1 minute.

Add tomato puree and mix well.

Add red chili powder,salt and cook until oil separates,let it cool.

You can be stored up to 1 week in refrigerator.

Recipe By: Kanwal Mohsin