Loading...

Chutney Adventures – Discover 4 Amazing Storable

Get ready to fall in love with the bold and delicious flavors of Bomby, Gur Imli, Tamatar Khajoor, and Pyaz Ki Chutney – all conveniently storable and perfect for adding a burst of flavor to any dish! #FoodFusion #happycookingtoyou #digitalammi #falak #MatcoFoods  @FalakRiceChannel 

Sponsored by
Select Language

Ingredients:

Tamatar Khajoor ki Chutney:

  • Kalonji (Nigella seeds) ½ tsp
  • Rai dana (Mustard seeds) yellow ½ tsp
  • Zeera (Cumin seeds) ½ tsp
  • Methi dana (Fenugreek seeds) ¼ tsp
  • Cooking oil 2 tbs
  • Lehsan (Garlic) thick slices 7-8 cloves
  • Tamatar (Tomatoes) chopped 500g
  • Khajoor (Dates) deseeded 15-16
  • Lal mirch (Red chilli) crushed 1 tsp
  • Falak Himalayan Pink salt 1 tsp or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Tatri (Citric acid) ½ tsp
  • Falak Desi shakkar ¾ Cup

Pyaz ki Chutney:

  • Cooking oil 1 tbs
  • Chana daal (Split bengal gram) 2 tbs (soaked overnight)
  • Zeera (Cumin seeds) 1 tsp
  • Moongphali (Peanuts) roasted 1 & ½ tbs
  • Til (Sesame seeds) 1 tbs
  • Sabut dhania (Coriander seeds) ½ tsp
  • Pyaz (Onion) sliced 500g
  • Falak Desi shakkar 2 tbs
  • Lal mirch powder (Red chilli powder) 2 tsp or to taste
  • Falak Pink salt 1 tsp or to taste
  • Imli pulp (Tamarind pulp) ¼ Cup
  • Water ½ Cup or as required

Prepare Tadka:

  • Cooking oil 3 tbs
  • Chana daal (Split bengal gram) 1 tbs (soaked overnight)
  • Rai dana (Mustard seeds) ½ tsp
  • Curry patta (Curry leaves) 10-12

Gur Imli ki Chutney:

  • Water 1 Cup
  • Falak Desi shakkar 1 Cup
  • Sugar ½ Cup
  • Imli pulp (Tamarind pulp) 1 Cup
  • Ajwain (Carom seeds) crushed ½ tsp
  • Saunf (Fennel seeds) crushed 1 tsp
  • Falak Black salt ½ tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Falak Pink Salt ½ tsp or to taste
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Falak Black pepper fine ground ½ tsp
  • Char maghaz (Melon seeds) roasted 1 tbs
  • Cornflour 1 & ½ tsp or as required
  • Water 2-3 tbs

Bombay Chutney:

  • Falak Gram flour 3 tbs
  • Water 1 Cup
  • Cooking oil 2-3 tbs
  • Zeera (Cumin seeds) 1 tsp
  • Rai dana (Mustard seeds) 1 tsp
  • Curry patta (Curry leaves) 10-12
  • Hari mirch (Green chillies) sliced 2
  • Pyaz (Onion) sliced 1 small
  • Tamatar (Tomato) chopped 1 small
  • Falak Pink salt 1 tsp or to taste
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) ½ tsp
  • Water 1 Cup
  • Lemon juice 1 tbs
  • Hara dhania (Fresh coriander) chopped 1-2 tbs

Directions:

Tamatar Khajoor ki Chutney:

In a mortal & pestle,add nigella seeds,yellow mustard seeds,cumin seeds,fenugreek seeds,crush coarsely & set aside.

In a wok,add cooking oil,garlic & mix well.

Add coarsely crushed spices & mix well for a minute.

Add tomatoes & mix well,cover & cook on medium flame for 4-5 minutes then mash tomatoes with the help of spoon.

Add dates,red chilli crushed,pink salt,turmeric powder,citric acid,desi shakkar & mix well,cover & cook on low flame for 8-10 minutes & keep mixing in between.

Let it cool.

Serve with roti or paratha.

Storage:

Can be stored in an airtight jar for up to 2 weeks in refrigerator.

Note:

Remove chutney from heat while chutney is still thin.It will thicken when cooled.

Pyaz ki Chutney:

In a frying pan,add cooking oil,split bengal gram,cumin seeds,peanuts,sesame seeds,coriander seeds & mix well.

Add onion,mix well & cook on low flame for 8-10 minutes.

Let it cool.

In blender jug,add cooked onions,desi shakkar,red chilli powder,pink salt,tamarind pulp,gradually add water,blend well & take out in a bowl.

Prepare Tadka:

In a small frying pan,add cooking oil,split bengal gram,mustard seeds,curry leaves & mix well.

Pour tadka on prepared chutney.

Serve with roti or paratha.

Gur Imli ki Chutney:

In a sauce pan,add water,desi shakkar,sugar,mix well & bring it to boil.

Add tamarind pulp,mix well & cook on medium flame for 1-2 minutes.

Add carom seeds,fennel seeds,black salt,cumin seeds,pink salt,red chilli powder,black pepper powder,melon seeds,mix well,bring it to boil & cook on medium flame for 2-3 minutes.

In cornflour,add water & mix well.

Now add dissolved cornflour,mix well & cook until it thickens.

Let it cool.

Serve with dahi baray,cholay,aloo or chana chaat.

Storage:

Can be stored in an airtight jar for up to 2 weeks in refrigerator.

Bombay Chutney:

In a bowl,add gram flour,water,whisk well & set aside.

In a wok,add cooking oil,cumin seeds,mustard seeds,curry leaves & mix well.

Add green chillies & mix well.

Add onions,mix well & fry until light golden.

Add tomato & mix well.

Add pink salt,red chilli powder,turmeric powder & mix well.

Add water,dissolved gram flour & mix well.

Add lemon juice,mix well & cook on medium flame until it thickens,cover & cook on low flame for 4-5 minutes.

Add fresh coriander & mix well,cover & cook on low flame for 8-10 minutes.

Let it cool.

Serve with buns or naan.

Recipe By: Seema Hanif

You May Also Like