Sweet, sour and irresistible

Hara dhani aur mirch ki chutney

Ingredients

• Coriander leaves — 100 gm
• Green chillies —50 gm
• Garlic — 20 gm
• Salt — 2 gm
• Water —30 ml
• Black salt — 2 gm
• Jeera powder — 5 gm
• Lemon juice — 15 ml

Method

• In a blender add all ingredients and grind till smooth. Check the seasoning and add more salt add lemon juice if required.
• Remove in a bowl and serve fresh.

Apricot chutney

Ingredients

• Garlic — 2 cloves, finely chopped
• Fresh ginger — 2 tsp, finely chopped, peeled
• Vegetable oil — 1 tbsp
• Mustard seeds — 1 tsp
• Dried apricots — 3/4 cup, finely chopped
• Dried currants — 1/3 cup
• Water — 3/4 cup
• Red wine vinegar — 1/3 cup
• Sugar — 1/4 cup
• Salt — 3/4 tsp

Method

• Fry garlic and ginger in oil for 1 to 2 minutes.
• Add mustard seeds and fry for about 1 minute.
• Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all the liquid is absorbed (approx. 20 minutes). The chutney should be moist.
• Cool to room temperature before serving.

Grapes chutney

Grapes chutney

Ingredients

• Grapes — 1 cup, slit lengthwise
• Sugar — 1/2 cup
• Salt as per taste
• Red chilli powder — 1/2 tsp
• Whole red chilli — 1
• Oil — 1 tbsp
• Kalonji (onion seeds) — 1/2 tsp

Method

• Heat oil in a pan and add kalonji, whole red chilli, salt and grapes.
• Add chilli powder and cook for a few minutes.
• Add sugar and cook till you get a translucent jelly-like consistency.

Dates and mint chutney

Dates chutney

Ingredients

• Dates — 100 gm
• Mint — 50 gm
• Red chilli — 20 gm
• 8to8 sauce — 10 ml
• Worcestershire sauce — 10 ml
• Salt —    2 gm
• Basil  — 5 gm
• Water — 30 ml

Method

• Deseed the dates.
• Add mint and rest of the ingredients and grind till it is a smooth mixture. Remove in a bowl and serve.

kashmiri mirch aur tamatar ki chutney

Ingredients

• Tomatoes — 100 gm
• Red chilli — 30 gm
• Sabut jeera — 5 gm
• Garlic — 10 gm
• Mustard oil — 10 ml
• Salt — 2 gm
• Water — 30 ml

Method

• Soak the dry Kashmiri red chilli for 20 mins.
• Discard the water and combine all ingredients.
• Grind until smooth after adding 30ml water.
• Serve fresh.

Imli ki chutney

Imli chutney

Ingredients

• Tamarind — 100 gm
• Jaggery — 100 gm
• Sonth (dry ginger) powder — 20 gm
• Black pepper — 5 gm
• Water — 200 ml
• Salt — 2 gm

Method

• Put water and tamarind in a pan and heat till it comes to a boil, and cook for 10 min.
• Strain it and mix well with the rest of the ingredients, and cook it again over medium flame till it turns thick. Remove in a bowl and serve.

Sesame seed and garlic chutney

Ingredients

• Sesame seed — 100 gm
• Garlic — 30 gm
• Salt — 2 gm
• Lemon juice — 15 gm
• Chilli powder — 2 gm
• Water — 30 ml
• Jeera powder — 5 gm

Method

• Heat pan, and keep the flame on low. Add the sesame seeds and roast them, stirring frequently, till they turn slightly brown.
• Remove from fire and keep aside.
• Add the rest of the ingredients and grind it all together to a smooth mixture.  Serve fresh.

Recipes courtesy:Chef Ram Dutt Bhatt(Nukkad Bar & Cafe)