COCONUT CHUTNEY RECIPE

Ingredients of this recipe:

1 fresh coconut (grated)

3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Hoe to make coconut coriander chutney :

• Grind coarsely all the ingredients in a blender and serve.

GARLIC CHUTNEY RECIPE

Ingredients of this recipe:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Method to make this recipe : garlic tamarind chutney :

• Sauté the garlic, coconut in oil.

• Make tamarind pulp by soaking tamarind in some water for 2 hours and then

straining.
 • Then grind the saute mixture with roasted red chillies and tamarind pulp.

• Add the garlic and salt and grind once again to a smooth paste.

CURD CHUTNEY RECIPE

Ingredients of this recipe:

125 grams Curd (Dahi)

3 Green Chillies (Hari Mirch)
1 tablespoon fresh Mint Leaves (Pudina Leaves)
1 level tablespoon Amchoor
Salt (Namak) to taste

Method to make this recipe : curd chutney:

• Beat the curd, grind green chillies and mint leaves finely.

• Mix in the curd and add sall Serve with fried dishes.

CORIANDER CHUTNEY RECIPE

Ingredients of this recipe:

1 bunch coriander (cilantro) chopped

3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste

Method to make this recipe : coriander (cilantro) chutney :

• Mix and blend all ingredients thoroughly in a mixie to make a paste.

• Add little water if required.

LEMON CHUTNEY RECIPE

Ingredients of this recipe:

1/2 kg Lemons (Nimbu)

250 grams Sugar (Cheeni) (2 cups heaped)
1 teaspoon Red chili pepper (Lal Mirchi)
2 tablespoons Salt (Namak)
1/4 teaspoon ground big Cardamoms (Elaichi Moti)
1/8 teaspoon ground Cloves (Lavang)

Method to make this recipe : lemon chutney:

• Wash the lemons and wipe with a cloth.

• Squeeze out the juice and add salt to it.

• Cut long strips of lemon skins and soak in the juice and put in a jar.

• Put the jar in the sun for 6 days and shake it every other day till the lemon skins are

tender.

• Add sugar, Red chili pepper , cardamoms and cloves and mix.

• Keep it in the sun until sugar is dissolved.

• This chutney can be preserved for one year if it is kept in an airtight jar.

ONION CHUTNEY RECIPE

 Ingredients of this recipe:

1 cup peeled onions

6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

Method to make this recipe : onion chutney (pyaaz ki chutney) :

• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.

• Grind with tamarind and salt.

• Splutter mustard seeds and curry leaves, in oil and pour on top.

• Serve with paratha or puri.

SONTH CHUTNEY RECIPE

Ingredients of this recipe:

120 grams whole Amchoor (dry mango pieces)

250 grams Gur (Jaggery)
1 teaspoon Red chili pepper (Lal Mirchi)
3 teaspoons Salt (Namak)
1 teaspoon ground spices
1 1/2 teaspoons dry Ginger powder
1 teaspoon Black Salt (Kala namak)
1 teaspoon white Cumin seed powder
 Method to make this recipe : sonth chutney:

• Soak the amchoor overnight in 4 cups of water.

• Boil in the same water in which it was soaked on low fire until tender.

• Pass through a sieve, add a little water every now and then till it is of pouring

consistency.

• Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed

powder and salt and mix well.

• Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons.

SOUTH INDIAN CHUTNEY RECIPE

Ingredients of this recipe:

120 grams Channa dal

4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial), fresh
2 teaspoons Whole mustard

Method to make this recipe : south indian chutney:

• Fry dal and green chillies until light brown.

• Grind coconut, fried dal and green chillies finely.

• Add salt and fried whole mustard in 2 teaspoons of ghee.

• Serve with Dosa. Sufficient for 12 to 14 persons.

TOMATO GARLIC CHUTNEY RECIPE

Ingredients of this recipe:

 1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Method to make this recipe : tomato chutney:

• Put the tomatoes in boiling water for 5 minutes.

• Take out from the water, wipe and remove their skins and cut into small pieces.

• Cut ginger into long, thin slices.

• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till

tender.

• Stir constantly until thick.

• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10

minutes.

• Remove from the fire, cool and keep in air tight jar.

TOMATO CHUTNEY RECIPE (Tamatar Ki Chutney) RECIPE

Ingredients of this recipe:

 6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste

Method to make this recipe:

• Drain the soaked chillies and chop them finely.

• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes

till they are lightly brown.

• Add the chillies and salt and sauté again.

• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes

are soft and can be mashed lightly.

• Cool completely and add the coriander and spring onion greens and mix well.

• Serve tomato chutney chilled or at room temperature.

Raita

BATHUE RAITA ( Curd Preparation) RECIPE

Ingredients of this recipe:

1 Cup Curd (Yogurt)

1/2 cup Bathua (boiled and mashed)
1tsp roasted Cumin (jeera) powder
Salt to taste
Red chili powder to taste

Method to make this recipe:

• Stir the curd with hand mixer (mathani).

• Add bathua paste and mix well. If it becomes thick add little milk and mix it.

• Now add salt, cumin powder and chili powder, mix well.

• Keep in refrigerator for an hour or so.

• Serve chilled bathue raita with rice, parathas etc.

Ingredients of this recipe:

2 Cups Curd (Yogurt)

100 gms Gram flour(Besan)
1/2tsp Roasted Cumin(jeera) powder
salt to taste
Red chili powder to taste
very little garam masala
Finely Chopped coriander leaves
Oil to fry

Method to make this recipe:

• Add water to gram flour and mix well to spreading consistency.

• Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon.

Fry till golden & crisp.

• Stir the curd with hand mixer(mathani).

• Add boondi and mix gently. If it becomes thick add little milk and mix it.
 • Now add salt, cumin powder and chili powder, mix well.

• Sprinkle garam masala and garnish with chopped coriander.

• Keep in refrigerator for an hour or so.

• Serve boondi raita chilled.

ONION RAITA (Curd Preparation) RECIPE

Ingredients of this recipe:

1/2 kg curd
2 onion (finely chopped)
1 green chiily (finely chopped)
1 ginger (finely chopped)
few coriander leaves (finely chopped)
1 tsp oil for tadka
1/4 mustard seeds (small)
1 tsp salt

Method to make this recipe:

• Beat curd.

• Add onion, salt, green chilly and coriander leaves.

• Heat oil in a large spoon. Add mustard seeds.

• Add it to the raita. Mix well.

• Refrigerate for 1-2 hours before serving.

LAHSUN KI CHUTNEY RECIPE (Garlic Sauce) RECIPE

 Ingredients of this recipe:

2 heads of garlic, peeled and cloved

6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste

Method to make this recipe:

• Grind all the ingredients in a blender using very little water.

• Chill before serving.

• Keep in an airtight container, keeps for a couple of days.