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5 Storable Chutney Recipes

5 Must have chutney recipes for Ramzan. You can continently make and store them for use any time. #HappyCookingToYou #FoodFusion #RamzanRecipes #FoodFusion

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Ingredients:

Imli Aloo Bukhara Chutney:

  • Aloo bukhara (Dried plums) soaked & deseeded 1 & ½ Cup
  • Imli pulp (Tamarind pulp) 1 Cup
  • Lal mirch (Red chilli) crushed ½ tsp
  • Saunf (Fennel seeds) powder 1 tsp
  • Ajwain (Carom seeds) ¼ tsp
  • Kala namak (Black salt) ¼ tsp
  • Namak (Salt) ½ tsp or to taste
  • Water 1 & ½ Cup or as required
  • Sugar 3 tbs
  • Lal mirch powder (Red chilli powder) ½ tsp or to taste
  • Adrak powder (Ginger powder) ¼ tsp
  • Cooking oil 1 tbs
  • Cornflour 1 tbs or as required
  • Water 2-3 tbs

Lehsan & Lal Mirch Chutney:

  • Sabut lal mirch (Button red chillies) ½ Cup
  • Lehsan (Garlic) cloves 15-20
  • Zeera (Cumin seeds) roasted & crushed 1 & ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Tatri (Citric acid) ¼ tsp
  • Water ½ Cup or as required
  • Cooking oil 2-3 tbs
  • Water ½ Cup or as required

Spicy Hari Chutney:

  • Hara dhania (Fresh coriander) 1 & ½ Cup
  • Podina (Mint leaves) 1 & ½ Cup
  • Hari mirch (Green chillies) 6-7
  • Pyaz (Onion) 2 medium
  • Lehsan (Garlic) cloves 5-6
  • Water 1 & ½ Cup
  • Cooking oil 1-2 tbs
  • Namak (Salt) ½ tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Tatri (Citric acid) ½ tsp
  • Lemon juice 3 tbs
  • Cornflour 1 & ½ tbs
  • Water 2-3 tbs

Imli ki Meethi Chutney:

  • Gur (Jaggery) crushed 1 & ½ Cup
  • Imli pulp (Tamarind pulp) ½ Cup
  • Water 2 Cups
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Namak (Salt) ¼ tsp or to taste
  • Kala namak (Black salt) ¼ tsp
  • Ajwain (Carom seeds) ¼ tsp
  • Adrak powder (Ginger powder) ¼ tsp
  • Zarda ka rang (Orange food color) 1 pinch
  • Cornflour 2 tbs
  • Water 2-3 tbs

Kashmiri Lal Mirch & Tamatar Chutney:

  • Kashmiri lal mirch (Kashmiri red chillies) soaked 10-12
  • Tamatar (Tomatoes) 2 medium
  • Lehsan (Garlic) cloves 7-8
  • Lemon juice 2 tbs
  • Water 1 Cup or as required
  • Cooking oil 2-3 tbs
  • Namak (Salt) 1 tsp or to taste
  • Zeera (Cumin seeds) roasted & crushed 1 tsp

Directions:

Imli Aloo Bukhara Chutney:

In a pot,add dried plums,tamarind pulp,red chilli crushed,fennel seeds,carom seeds,black salt,salt and water,mix well & bring it to boil,cover & cook on medium flame for 2-3 minutes.

Turn off the flame and blend well with the help of blender.

Turn on the flame,add sugar,red chilli powder,ginger powder,cooking oil,mix well & cook for a minute.

In cornflour,add water and whisk well.

Gradually add dissolved cornflour,mix well & cook on medium flame until thickens (1-2 minutes).

Let it cool.

Store in clean & sterilized jar.

Storage:

1 month in fridge.

Cab be used or served with: Samosa,Chaat,Dahi baray,Spring rolls.

Lehsan & Lal Mirch Chutney:

In a blender jug,add button red chillies,garlic,cumin seeds,salt,citric acid,water & blend well.

In a wok,add cooking oil,red chillies & garlic paste,mix well & cook for a minute.

Add water,mix well & bring it to boil,cover & cook on medium flame for 3-4 minutes.

Let it cool.

Store in clean & sterilized jar.

Storage:

2 weeks in fridge

Cab be used or served with: Samosa,Pakora,Spring rolls,Finger snacks,Paratha.

Spicy Hari Chutney:

In a blender jug,add fresh coriander,mint leaves,green chillies,onion,garlic,water & blend well.

In a pot,add cooking oil,green paste,mix well & bring it to boil.

Add salt,cumin seeds,citric acid,lemon juice,mix well & cook for 1-2 minutes.

In cornflour,add water and whisk well.

Now add dissolved cornflour,mix well and cook on medium until thickens (2-3 minutes).

Let it cool.

Store in clean & sterilized jar.

Storage:

1 month in fridge.

Cab be used or served with: Bun kabab,Sandwiches,Paratha,Finger snacks,Samosa & rolls,Chaat,Dahi baray,Kachori.

Imli ki Meethi Chutney:

In a saucepan,add jaggery,tamarind pulp,water,mix well & bring it to boil.

Remove scum and add red chilli powder,salt,black salt,carom seeds,ginger powder,orange food color & mix well.

In cornflour,add water and whisk well.

Now add dissolved cornflour,mix well and cook on medium until thickens (2-3 minutes).

Let it cool.

Store in clean & sterilized jar.

Storage:

1 month in fridge.

Cab be used or served with: Chaat,Dahi baray,Kachori,Pakora,Bhel puri,Dahi puri.

Kashmiri Lal Mirch & Tamatar Chutney:

Deseed soaked dried Kashmiri red chillies.

In a blender jug,add soaked & deseeded Kashmiri red chillies,tomatoes,garlic,lemon juice,water & blend well.

In a pot,add cooking oil,tomatoes & chilli paste,mix well & bring it to boil.

Add salt,cumin seeds & mix well,cover & cook on medium flame until thickens (3-4 minutes).

Let it cool.

Store in clean & sterilized jar.

Storage:

2 weeks in fridge.

Cab be used or served with: Samosa,Rolls,Pakora,Kachori,Paratha,Sandwiches,Finger snacks,Fried snacks.

Recipe By: Kanwal Mohsin

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