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.
Ajza:
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:
Pot mein aloo bukhara,imli pulp,lal mirch crushed,saunf,ajwain,kala namak,namak aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per 2-3 minutes kliya paka lein.
Chulha bund ker dein aur blender ki madad sa ache tarhan blend ker lein.
Chulha on karein,cheeni,lal mirch crushed,adrak powder aur cooking oil dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Cornflour mein pani dal ker ache tarhan whisk ker lein.
Thora thora ker ka dissolved conflour shamil karein aur darmiyani ancch per garha ho janay tak paka lein (1-2 minutes).
Thanda ker lein.
Clean & sterilized jar mein store ker lein.
Storage:
1 month in fridge.
Cab be used or served with: Samosa,Chaat,Dahi baray,Spring rolls.
Lehsan & Lal Mirch Chutney:
Blender jug mein sabut lal mirch,lehsan,zeera,namak,tatri aur pani dal ker ache tarhan blend ker lein.
Karahi mein cooking oil,lal mirch & lehsan paste dal ker ache tarhan mix karein aur ek minute kliya paka lein.
Pani dal ker mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per 3-4 minutes kliya paka lein.
Thanda ker lein.
Clean & sterilized jar mein store ker lein.
Storage:
2 weeks in fridge.
Cab be used or served with: Samosa,Pakora,Spring rolls,Finger snacks,Paratha.
Spicy Hari Chutney:
Blender jug mein hara dhania,podina,hari mirch,pyaz,lehsan aur pani dal ker ache tarhan blend ker lein.
Pot mein cooking oil aur green paste dal ker ache tarhan mix karein aur ubal anay dein.
Namak,zeera,tarti aur lemon juice dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Cornflour mein pani dal ker ache tarhan whisk ker lein.
Ab dissolved conflour shamil karein aur darmiyani ancch per garha ho janay tak paka lein (2-3 minutes).
Thanda ker lein.
Clean & sterilized jar mein store ker lein.
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:
Saucepan mein gur,imli pulp aur pani dal ker ache tarhan mix karein aur ubal anay dein.
Scum ko nikal lein,lal mirch powder,namak,kala namak,ajwain,adrak powder aur zarda ka rang dal ker ache tarhan mix ker lein.
Cornflour mein pani dal ker ache tarhan whisk ker lein.
Ab dissolved conflour shamil karein aur darmiyani ancch per garha ho janay tak paka lein (2-3 minutes).
Thanda ker lein.
Clean & sterilized jar mein store ker lein.
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:
Kashmiri lal mirch ko deseed ker lein.
Blender jug mein soaked & deseeded Kashmiri lal mirch,tamatar,lehsan,lemon juice aur pani dal ker ache tarhan blend ker lein.
Pot mein cooking oil,tamatar & chilli paste dal ker ache tarhan mix karein aur ubal anay dein.
Namak aur zeera dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per garha ho janay tak paka lein (3-4 minutes).
Thanda ker lein.
Clean & sterilized jar mein store ker lein.
Storage:
2 weeks in fridge.
Cab be used or served with: Samosa,Rolls,Pakora,Kachori,Paratha,Sandwiches,Finger snacks,Fried snacks.
