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.
Ajza:
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:
Mortal & pestle mein kalonji,rai dana,zeera & methi dana dal ker coarsely crush ker lein & side per rakh dein.
Karahi mein cooking oil aur lehsan dal ker ache tarhan mix ker lein.
Coarsely crushed spices dal ker ek minute kliya ache tarhan mix ker lein.
Tamatar dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein phir tamatar ko spoon ki madad sa mash ker lein.
Khajoor,lal mirch crushed,pink salt,haldi powder,tatri aur desi shakkar dal ker ache tarhan mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein & bech bech mein mix kertay rahein.
Thanda ker lein.
Roti or paratha ka saath serve karein.
Storage:
Airtight container mein dal ker 2 weeks kliya refrigerator mein store ker saktay han.
Pyaz ki Chutney:
Frying pan mein cooking oil,chana daal,zeera,moongphali,til aur sabut dhania dal ker ache tarhan mix karein.
Pyaz dal ker ache tarhan mix karein aur halki ancch per 8-10 minutes kliya paka lein.
Thanda ker lein.
Blender jug mein cooked pyaz,desi shakkar,lal mirch crushed,pink salt,imli pulp aur thora thora ker pani shamil karein aur ache tarhan blend ker lein aur bowl mein nikal lein.
Prepare Tadka:
Chotay frying pan mein cooking oil,chana daal,rau dana aur curry patta dal ker ache tarhan mix karein.
Tadka ko tayyar chutney mein dal dein.
Roti or paratha ka saath serve karein.
Gur Imli ki Chutney:
Saucepan mein pani,desi shakkar aur cheeni dal ker ache tarhan mix karein & ubal anay dein.
Imli pulp dal ker ache tarhan mix karein aur darmiyani ancch per 1-2 minutes kliya paka lein.
Ajwain,saunf,kala namak,zeera,pink salt,lal mirch powder,kali mirch powder & char maghaz dal ker ache tarhan mix karein aur ubal anay ka bad darmiyani ancch per 2-3 minutes kliya paka lein.
Cornflour mein pani dal ker ache tarhan mix ker lein.
Ab dissolved cornflour dal ker ache tarhan mix karein aur garha ho janay tak paka lein.
Thanda ker lein.
Dahi baray,cholay,aloo or chana chaat ka saath serve karein.
Storage:
Airtight container mein dal ker 2 weeks kliya refrigerator mein store ker saktay han.
Bombay Chutney:
Bowl mein besan aur pani dal ker ache tarhan whisk ker lein & side per rakh dein.
Karahi mein cooking oil,zeera,rai dana aur curry patta dal ker ache tarhan mix ker lein.
Hari mirchein dal ker ache tarhan mix karein.
Pyaz dal dein aur light golden ho janay tak fry ker lein.
Tamatar dal ker ache tarhan mix karein.
Pink salt,lal mirch powder aur haldi powder dal ker ache tarhan mix karein.
Pani aur dissolved baisan dal ker ache tarhan mix ker lein.
Lemon juice dal ker ache tarhan mix karein aur darmiyani ancch per garha ho janay tak paka lein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Hara dhania dal ker mix karein aur dhak ker halki ancch per 8-10 minutes kliya paka lein.
Thanda ker lein.
Buns or naan ka saath serve karein.
