Ingredients:
Till ki Hari Chutney:
- Till (Sesame seeds) 100 g (¾ Cup)
- Imli pulp (Tamarind pulp) ½ cup (80g of tamarind soaked in ½ Cup of water)
- Hara dhania (Fresh Coriander) ½ Cup
- Podina (Mint leaves) 1 Cup
- Lehsan (Garlic) 5 cloves
- Hari mirch (Green chillies) 3
- Zeera (Cumin seeds) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Water ½ Cup or as required
Achari Tamatar Chutney:
- Zeera (Cumin seeds) 1 tsp
- Methi dana (Fenugreek seeds) ¼ tsp
- Rai dana (Mustard seeds) ½ tsp
- Kalonji (Nigella seeds) ½ tsp
- Cooking oil ½ tbs
- Tamatar (Tomatoes) chopped 5-6
- Cooking oil 2 tbs
- Curry patta (Curry leaves) 8-10
- Lehsan (Garlic) crushed 1 tbs
- Lal mirch (Red chilli) crushed ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2 tbs
Anardana Hari Chutney:
- Podina (Mint leaves) 2 Cups
- Hara dhania (Fresh Coriander) 1 Cup
- Lehsan (Garlic) cloves 3
- Hari mirch (Green chillies) 4-6
- Sabu lal mirch (Button red chillies) 3
- Anar dana (Dried pomegranate seeds) 3 tbs
- Zeera (Cumin seeds) 1 tbs
- Namak (Salt) ½ tsp or to taste
- Kala namak (Black salt) ½ tsp
- Lemon juice 3 tbs
- Water ½ Cup or as required
Directions:
Till ki Hari Chutney:
In a frying pan add sesame seeds & dry roast until its changes color & is fragrant.Let them cool.
Transfer to a grinder & grind well.
Now add tamarind pulp, fresh coriander, mint leaves, garlic, green chillies, cumin seeds, salt, water & blend well.Add water to adjust consistency (if required).
Can be store in an air tight jar for up to 3-4 days in refrigerator.
Serve with daal,chawal, samosa/roll,fried snacks,cutlets/kabab.
Achari Tamatar Chutney:
On a frying pan add cumin seeds, fenugreek seeds, mustard seeds, nigella seeds & dry roast until fragrant.
Let it cool.
Transfer to mortal & pistil & crush coarsely & set aside.
In a frying pan add cooking oil, tomatoes & mix well,cover & cook until tomatoes are soft (10-12 minutes).Let it cool then transfer to blending jar & blend to make a puree then set aside.
In a frying pan add cooking oil, curry leaves & mix well.
Add pureed tomatoes, mix well & cook for a minute.
Add crushed achari spices, garlic, red chilli crushed, salt, mix well & cook on medium flame for 2-3 minutes.
Add lemon juice & mix well.Add water to adjust consistency (if required).
Can be stored in an airtight jar for up to 7 days in refrigerator.
Serve with daal, chawal, samosa/roll,fried snacks,cutlets/kabab.
Anardana Hari Chutney:
In a blender jug add mint leaves, fresh coriander, garlic, green chillies, red button chillies, dried pomegranate seeds, cumin seeds, salt, black salt, lemon juice, water & blend well.
Serve with fried snacks,paratha,daal chawal,bun kabab,kabab,cutlets & dahi bhalle.
Ajza:
Till ki Hari Chutney:
- Till (Sesame seeds) 100 g (¾ Cup)
- Imli pulp (Tamarind pulp) ½ cup (80g of tamarind soaked in ½ Cup of water)
- Hara dhania (Fresh Coriander) ½ Cup
- Podina (Mint leaves) 1 Cup
- Lehsan (Garlic) 5 cloves
- Hari mirch (Green chillies) 3
- Zeera (Cumin seeds) 1 tbs
- Namak (Salt) 1 tsp or to taste
- Water ½ Cup or as required
Achari Tamatar Chutney:
- Zeera (Cumin seeds) 1 tsp
- Methi dana (Fenugreek seeds) ¼ tsp
- Rai dana (Mustard seeds) ½ tsp
- Kalonji (Nigella seeds) ½ tsp
- Cooking oil ½ tbs
- Tamatar (Tomatoes) chopped 5-6
- Cooking oil 2 tbs
- Curry patta (Curry leaves) 8-10
- Lehsan (Garlic) crushed 1 tbs
- Lal mirch (Red chilli) crushed ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2 tbs
Anardana Hari Chutney:
- Podina (Mint leaves) 2 Cups
- Hara dhania (Fresh Coriander) 1 Cup
- Lehsan (Garlic) cloves 3
- Hari mirch (Green chillies) 4-6
- Sabu lal mirch (Button red chillies) 3
- Anar dana (Dried pomegranate seeds) 3 tbs
- Zeera (Cumin seeds) 1 tbs
- Namak (Salt) ½ tsp or to taste
- Kala namak (Black salt) ½ tsp
- Lemon juice 3 tbs
- Water ½ Cup or as required
Directions:
Till ki Hari Chutney:
Frying pan mein till dal dein,color change aur khushbu anay tak dey roast ker lein.Thanda ker lein.
Grinder may daal kar grind karlen.
Ab imli ka paste, hara dhania, podina, lehsan, hari mirch, zeera, namak or pani daal kara chi tarhan blend karlen.Agar zaroorat ho tou pani dal ker consistency ko adjust ker saktay han.
Tayar chutney 3-4 din tak air tight jar may kar k refrigerator may rakh saktay hain.
Daal,chawal,samosa/roll,fried snacks,cutlets/kabab ka sath serve karen!
Achari Tamatar Chutney:
Frying pan may zeera, methi dana, rayi dana, kalonji daal kar Khushboo anay tak dry roast karlen phir Thanda karlen.
Hawan dastay may daal kara chi tarah koot len or alag rakhden.
Frying pan may oil daal den, tamatar daal kar achi tarah mix karen, cover kar k naram parne tak pakayen (10-12 minutes)
Thanda kar k blending jar may transfer karen or blend kar k alag rakhden.
Frying pan may cooking oil daal kar, cuury patta daal den or mix karen.
Pureed tamatar daal kar mix karen or 1 minute tak pakayen.
Kuta hua achari masala, lehsan, lal mirch crushed, namak daal kar mix karen or medium flame pe 2-3 minutes tak pakayen.
Lemon juice daal kar mix karen.Agar zaroorat ho tou pani dal ker consistency ko adjust ker saktay han.
Tayar chutney 7 days tak air tight jar may kar k refrigerator may rakh saktay hain.
Daal,chawal,samosa/roll,fried snacks,cutlets/kabab ka sath serve karen!
Anardana Hari Chutney:
Blender jug may podina, hara dhania, lehsan, hari mirch, sabut lal mirch, sookha anar dana, zeera, namak, kala namak, lemon juice or pani daal kara chi tarah blend karlen.
Fried snacks,paratha,daal chawal,bun kabab,kabab,cutlets & dahi bhalle ka saath serve karein.
