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Chutney 4-ways

4 mouthwatering chutney recipes for you to try. All the utensils and kitchenware in this video are from Zubaidas Home Store visit them to see the full collection. #HappyCookingToyou

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Ingredients:

Aloo Ki Chutney

  • Oil 2 tbs
  • Lal mirch (Red chilies) chopped 1-2
  • Adrak (Ginger) finely chopped 1 tbs
  • Haldee powder (Turmeric powder) ¼ tsp
  • Pani (Water) 1 Cup or as required
  • Aloo (Potatoes) boiled & mashed 2 medium
  • Lal mirch (Red chili) crushed ½ tsp
  • Namak (Salt) ¼ tsp or to taste
  • Tatri (Citric acid) ¼ tsp
  • Zarda ka rang (Yellow food color) 1 pinch (Optional)
  • Pani (Water) ¾ Cup or as required

Aloo Bukhara Gur & Imli Chutney

  • Gur (Jaggery) crushed 1 Cup
  • Imli pulp (Tamarind pulp) 1 Cup
  • Aloo bukhara (Dried plums) pulp ¼ Cup
  • Lehsan (Garlic) chopped 1 tbs
  • Lal mirch (Red chili) crushed 1 tbs
  • Saunf (Fennel seeds) crushed 1 tbs
  • Namak (Salt) ½ tsp or to taste
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Kala namak (Black salt) ½ tsp
  • Sonth (Dried ginger powder) 1 tsp
  • Ajwain (Carom seeds) ½ tsp
  • Pani (Water) ½ Cup or as required
  • Corn flour 1 tbs
  • Oil 1 tsp

Kairi & Pyaz Chutney

  • Lehsan (Garlic) cloves 4-5
  • Hari mirch (Green chilies) 5-6
  • Pyaz (Onion) cubes 3 medium
  • Podina (Mint leaves) handful
  • Kairi (Raw mango) peeled 3 medium
  • Namak (Salt) ½ tsp or to taste
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Zeera (Cumin seeds) 1 tsp
  • Pani (Water) ¼ Cup or as required
  • Oil 2 tsp

Lehsan & Lal Mirch Chutney

  • Sabut lal mirch (Button red chilies) soaked 10-12
  • Kashmiri lal mirch (Kashmiri red chilies) soaked & deseeded 4
  • Hara dhania (Fresh coriander) ¼ Cup
  • Lehsan (Garlic) boiled 1 Cup
  • Zeera (Cumin seeds) 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Pani (Water) ½ Cup or as required
  • Oil 2 tbs
  • Imli pulp (Tamarind pulp) 1 Cup
  • Pani (Water) ½ Cup or as required

Directions:

Aloo Ki Chutney

In frying pan,add oil,red chilies,ginger and mix well.

Add turmeric powder and mix.

Add water,potatoes and mix well.

Add red chili crushed,salt,citric acid and mix well.

Add yellow food color,mix well and cook for 2-3 minutes.

Add water and mix well.

Let it cool down and can be store in air tight container for up to 3 days in refrigerator.

Aloo Bukhara Gur & Imli Chutney

In frying pan,add jaggery,tamarind pulp,dried plump pulp and whisk well.

Add garlic,red chili crushed,fennel seeds,salt,red chili powder,black salt,dried ginger powder,carom seeds and mix well.

Add water,mix well and cook for 3 minutes.

In water,add corn flour and mix well.

Now add dissolve corn flour,mix well and cook until thickens.

Add oil and mix well.

Let it cool down and can be store in air tight container for up to 1 month in refrigerator.

Kairi & Pyaz Chutney

In grinder,add garlic,green chilies,onion,mint leaves,raw mango,salt,red chili powder,cumin seeds and water and grind well.

Add oil and blend again.

Can be store in air tight container for up to 3 days in refrigerator.

Lehsan & Lal Mirch Chutney

In blender,add button red chilies,Kashmiri red chilies,fresh coriander,garlic,cumin seeds,salt and water, grind until well combined.

In sauce pan,add oil and ground paste,mix well.

Add tamarind pulp and mix well.

Add water,mix and cook for 2-3 minutes.

Let it cool down and can be store in air tight container for up to 2 weeks in refrigerator.

Recipe By: Kanwal Mohsin

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