Today I am going to write about different types of chutnies.
First one is Green chutney.
INGREDIENTS
2 cups chopped corriander
4/5 green chillies
1/2 cup peanuts
1 tsp cumin seeds
1 tsp Sugar
3 tsp lemon juice
Salt to taste
Take blender, add chopped corriander,
Small pieces of green chillies, cumin seeds, peanuts, sugar, lemon, and salt.
Blend it to make a smooth paste, adding minimum water.
Take all things in correct proportion and your tasty Green chutney is ready.
Second one is Sweet chutney.
INGREDIENTS
1 cup Tamarind
1/2 cup dates
1 cup jaggery (gud)
1 tsp red chilli powder
1 tsp corriander powder
1 tsp cumin powder
Salt to taste.
Soak Tamarind and dates for 3 or 4 hours. If you don't have time to soak simply boil it in cooker. One whistle is enough.
Squeeze tamarind and dates using hands and be certain to get rid of the seeds. Add it to the blender. Add Jaggery, and salt to taste. Make smooth semi solid paste. Add water as required. Put through a seive to remove the fibre in the crushed tamarind. Add chilli powder, corriander powder, and cumin powder. Mix well. Add little salt if required. Your sweet chutney is ready.
Third is Garlic chutney
INGREDIENTS
1 cup peeled Garlic
2 tbsp chilli powder
1 tsp cumin powder
2 tbsp lemon juice
Salt to taste
Put everything into a blender. Make smooth paste by adding as little water as required. Your Garlic chutney is ready.
All three chutnies are very easy to make and commonly used in an Indian kitchen, especially to make different types chaats.
You can keep it for at least 15 days in a regular fridge and in freezer it remains fit for consumption for about 2/3 months.
The basic idea is to make all three chutnies once in a fortnight and store in a freezer, keeping some for use in fridge.
Use it as and when needed.
Try this, you will love it.
See you soon with a new recipe,
till then bye bye.
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