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MAIN CHUTNEY CATEGORIES

Fruit
Green
Miscellaneous
Nut (Below)
Pachadi
Sundal
Vegetable



CHUTNEY - NUT


ALMOND

Almond Apple Chutney

2 ounce blanched almonds
1 green eating apple
1 1/2 tablespoon lemon juice
2 tablespoon coriander leaves and stalks chopped
12 fresh mint leaves
1 green chili seeded and chopped
1/2 teaspoon salt
1 teaspoon sugar
2 ounce whole milk plain yogurt


Put the almonds into a small bowl and add enough boiling water to cover them. Set side for 15 minutes then drain and put into a blender. Peel and core the apple and chop it roughly. Mix with the lemon juice and add to the blender together with the remaining ingredients. Blend until smooth. Chill for an hour.

Badam Chutney

2 ounce blanched almonds
1 green chilies seeded and roughly chopped, up to 2
teaspoon asofoetida
2 teaspoon roughly chopped fresh ginger
1 tablespoon roughly chopped coriander leaves and stalks
2 tablespoon fresh mint leaves
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon lemon juice


Soak the almonds in 1/4 pint boiling water for 15 minutes. Put the almonds and the water along with the remaining ingredients in a blender and blend until smooth. Transfer to a glass serving bowl and chill.


GROUNDNUT

Groundnut Chutney

250gms groundnuts
3 tbsp oil
2 green chillis
1/2 tbsp salt
2 red chillis
1/2 teaspoon asofoetida
1 sprig curry leaf
1 teaspoon mustard seeds
1 teaspoon cumin
1 teaspoon chana dal
1 teaspoon tamarind paste


Heat oil in a pan and fry groundnuts and green chillis until they become red. Sset aside. Heat oil in pan again and fry red chilles, curry leaf, mustard seeds, cumin, channa dal and tamarind until it becomes red. Let both mixture cool, then blend together in a food processor.

Groundnut (Peanut) Chutney

roasted peanuts - 1/2 cup (without skin)
red chillies - 5
teaspoon asofoetida
1 tablespoon lime juice or tamarind
salt to taste


Fry red chillies in oil, grind with other ingredients. Squeeze lime juice and season with mustard seeds.

Peanut Chutney

Tomato paste 1/2 cup
Dessicated coconut 2 tbsp
Peanut butter 4 tbsp
Green chillis mashed 2 tbsp
Ginger grated 1/4 tsp
Mustard seeds 2 tsp
Asofoetida 2 tsp
Turmeric 1/4 tsp
Salt
Oil


Heat the oil and put in the mustard seeds. After they sputter, add the ginger and fry for few seconds. Add the coconut and green chillies paste, asofoetida, salt, turmeric and tomato paste. When the paste leaves the side of the pan, add the peanut butter and switch off the stove. Can be stored in the fridge for days.


PECAN

Quick Pecan Chutney

1/2 cup mango chutney
1/4 cup pecan pieces
1/2 apple peeled and chopped
1 pinch curry powder


In small bowl, stir together chutney, pecans, apple and curry powder.


WALNUT

Walnut Chutney

1 cup walnuts shelled
1/2 cup fresh curds beaten (yoghurt)
4-5 kashmiri red chillies
1/2 tsp. powdered sugar
salt to taste


Pound walnuts and chillis together. Mix curds, salt and sugar well. Add pounded nuts and mix well. Chill before offering.



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