3 Quick Chutney recipes

Everyone loves Chutnies. Here are three more for your recipe collection. #HappyCookingToYou

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Ingredients:

For Keri – Podina Chutney (Raw mango & Mint sauce)

Lehsan (Garlic) 2-3 cloves
Hari mirch (Green chilies) 6-8
Keri (Raw mango) 2-3
Chaat masala to taste
Zeera (Cumin seeds) Roasted & crushed ½ tsp
Namak (Salt) ½ tsp or to taste
Podina (Mint leaves) 1 Cup
Pani (Water) as required
Oil 2 tsp

For Khatti Meethi Chutney (Sweet & Sour Sauce)

Pani (Water) 2 Cups
Imli (Tamarind) ½ Cup
Gur (Jaggery) ½ Cup
Kali mirch (Black pepper) crushed ½
Namak (Salt) ¼ tsp ot to taste
Lal mirch powder (Red chili powder) 1 tsp or to taste
Zeera (Cumin seeds) crushed ½ tsp
Saunf (Fennel seeds) crushed ½ tsp
Cheeni (Sugar) 3-4 tbs
Kala namak (Black salt) 1 tsp
Darchini (Cinnamon stick) 1
Laung (Cloves) 2
Adrak (Ginger) grated ½ inch

For Teekhi Timatar Chutney (Spicy Tomato Chutney)

Timatar (Tomatoes) 3-4
Sabut lal mirch (Whole red chilies) 6-8
Oil 3-4 tbs
Rai dana (Mustard seeds) 1 tsp
Lehsan paste (Garlic paste) 1 tsp
Zeera (Cumin seeds) Roasted & crushed ½ tbs
Lal mirch powder (Red chilie powder) 1 tsp
Namak (Salt) ½ tsp or to taste

Directions:

For Keri – Podina Chutney (Raw mango & Mint sauce)

In blender,add garlic,green chilies,raw mango,chaat masala,cumin seeds,salt,mint leaves and water,blend until well combined.

Add oil and mix.

You can be stored up to 2 weeks in refrigerator.

For Khatti Meethi Chutney (Sweet & Sour Sauce)

In sauce pan,add water,tamarind,jaggery,black pepper crushed,salt,red chili powder,cumin seeds, fennel seeds,sugar,black salt,cinnamon stick,cloves and mix well,cover and cook until sauce thickens (20-25 minutes) and keep stirring in between.

Add ginger,mix and simmer for 2-3 minutes,strain and let it cool.

You can be stored up to 1-2 months in refrigerator.

For Teekhi Timatar Chutney (Spicy Tomato Chutney)

Roast tomatoes on flame and peel them.

In blender,add whole red chilies and roasted tomatoes,grind until pureed.

In wok,add oil,mustard seeds,garlic paste,cumin seeds and fry for 1 minute.

Add tomato puree and mix well.

Add red chili powder,salt and cook until oil separates,let it cool.

You can be stored up to 1 week in refrigerator.

Ajza:

For Keri – Podina Chutney (Raw mango & Mint sauce)

Lehsan (Garlic) 2-3 cloves
Hari mirch (Green chilies) 6-8
Keri (Raw mango) 2-3
Chaat masala to taste
Zeera (Cumin seeds) Roasted & crushed ½ tsp
Namak (Salt) ½ tsp or to taste
Podina (Mint leaves) 1 Cup
Pani (Water) as required
Oil 2 tsp

For Khatti Meethi Chutney (Sweet & Sour Sauce)

Pani (Water) 2 Cups
Imli (Tamarind) ½ Cup
Gur (Jaggery) ½ Cup
Kali mirch (Black pepper) crushed ½
Namak (Salt) ¼ tsp ot to taste
Lal mirch powder (Red chili powder) 1 tsp or to taste
Zeera (Cumin seeds) crushed ½ tsp
Saunf (Fennel seeds) crushed ½ tsp
Cheeni (Sugar) 3-4 tbs
Kala namak (Black salt) 1 tsp
Darchini (Cinnamon stick) 1
Laung (Cloves) 2
Adrak (Ginger) grated ½ inch

For Teekhi Timatar Chutney (Spicy Tomato Chutney)

Timatar (Tomatoes) 3-4
Sabut lal mirch (Whole red chilies) 6-8
Oil 3-4 tbs
Rai dana (Mustard seeds) 1 tsp
Lehsan paste (Garlic paste) 1 tsp
Zeera (Cumin seeds) Roasted & crushed ½ tbs
Lal mirch powder (Red chilie powder) 1 tsp
Namak (Salt) ½ tsp or to taste

Directions

For Keri – Podina Chutney (Raw mango & Mint sauce)

Blender mein lehsan,hari mirch,keri,chaat masala,zeera,namak,podina aur pani dal ker ache tarhan blend ker lein.

Oil dal ker mix ker lein.

Chutney ko 2 weeks tak refrigerator mein store ker saktay han.

For Khatti Meethi Chutney (Sweet & Sour Sauce)

Sauce pan mein pani,imli,gur,kali mirch crushed,namak,lal mirch powder,zeera,saunf,cheeni,kala namak,darchini aur laung dal ker ache tarhan mix ker lein,dhak ker sauce garha hunay tak paka lein (20-25 minutes) aur chamcha chalatay rahein.

Adrak dal ker mix karein aur 2-3 minutes kliya halki ancch per paka lein,starin ker ka thanda ker lein.

Chutney ko 1-2 months kliya refrigerator mein store ker saktay han.