FRUIT CHUTNEY - SPICED FRUIT
Mixed Fruit Chutney
Tomatoes Ripe & Large, 2
Water 1 Cup
Sugar 2 Cups
Mixed Fresh Fruits, 1 Cup
Vanilla Essence 1/2 Tsp.
Cashew Nuts few
Ghee 1 Tsp.
Puree Tomatoes to a smooth Paste adding water. Wash Peel & dice the fruits to small pieces. Add tomato puree, fruits and sugar and cook until the tomato is soft and breaking down. After the fruits comes to a thick consistency, mix the vanilla. Heat the ghee in another small pan and fry the cashew pieces, then mix with fruits.
Spiced Fruit Chutney
2 cup lemon juice
1/2 cup water
1 tablespoon ground ginger
2 teaspoon orange zest
1 1/2 teaspoon salt
1 teaspoon asofoetida
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
3 cup firmly packed brown sugar
2 bartlett pears cored and diced
1 granny smith apple cored and diced
2 cup cranberries
1/2 cup raisins
Combine first 9 ingredients in a heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook 15 minutes, stirring occasionally. Add remaining ingredients and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally for about 1 hour. Cool. Cover and refrigerate until serving.
FRUIT CHUTNEY - TAMARIND
Chakkara Puli
Tamarind 3-1/2 ounces
Jaggery ½ cup
Red chillies 10
Asofoetida, 1 tsp
Oil 3 tsp
Mustard seeds 1 pinch
Salt to taste
Grind the chillies and salt. Grate the jaggery. Add the jaggery and tamarind pulp to the ground chillies. Heat the oil. Add mustard. When it crackles add the chutney. Boil and remove from heat.
Indian Tamarind Chutney
2 inch cube tamarind cake (1/8 cup paste)
3/4 cup boiling water
1/3 cup raisins
1 teaspoon sugar
1 teaspoon roasted, ground cumin seeds
1 teaspoon lemon juice
1/4 to 1/2 teaspoon powdered hot red chile pepper or cayenne
Salt to taste
Combine tamarind and boiling water let soak for at least 1 hour. Soak the raisins in 1/3 cup hot water for 1 hour. Puree the raisins in a blender and set aside. Squeeze the tamarind with fingers to break it up push through a sieve held over a bowl, rubbing as much of the pulp through as possible. Scrape the back of the sieve to collect all the pulp remaining there. Stir in the pureed raisins and all the remaining ingredients. Blend the mixture well, cover and let stand at room temperature for several hours.
Pulikacchal
Tamarind paste about the size of a small lemon
1 1/2 tablespoon jaggery
2 tablespoons sesame seeds, roasted dry
6-8 green chillies, slit into two
2 inch ginger, diced
1 tspn mustard seeds
1 tspn chana dal
3-4 tablespoons oil, preferably sesame
½ teaspoon asafoetida
¼ teaspoon turmeric
sprig curry leaves
Warm oil, season with mustard seeds first. When they start to pop throw in red chillies, chana dal, asafoetida and curry leaves. When dal turns red, add the green chillies and fry. Throw in the ginger, add tamarind paste carefully, a pinch turmeric, salt to taste and jaggery. Simmer on low heat till the sauce has reduced to one-third or thickened yet spoonable. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely. Add this at the end to the pulikacchal. Mix well so there are no lumps.
Sweet and Sour Tamarind Chutney
Tamarind paste, 1/8 cup
2 inches fresh Ginger
4 Green Chillies, mashed with little Water
2 Tsp Roasted Cumin Powder
1 Tsp Salt
6 Tsp Sugar
Water as needed
Add all the Ingredients together and mix well. Add water to get desired consistency.
Sweet Tamarind and Date Chutney
Tamarind paste, 1/8 cup
Dates 1/3 pound
Ghee 2 tbsp
Powdered jaggery 2 tbsp
Dry red chillies 2
Salt 1½ tsps
Dry ginger powder (sonter sukku) 1 tsp
Chilli powder 1 tsp
Fenugreek seeds ¼ tsp
Mustard seeds ¼ tsp
Cumin seeds ¼ tsp
Fennel powder (sonf) ¼ tsp
Kalonji (nigella) ¼ tsp
Add 1 cup hot water to the chopped and deseeded dates and grind when cold. Heat ghee in a pan, add dry red chillies, fenugreek, mustard, cumin, fennel seeds and kalonji seeds to it. When it splutters, add the tamarind paste, date puree, salt, chilli and ginger powder. Boil till thick, stirring all the while. Use as required.
Tamarind Date Chutney
¼ cup Tamarind paste
3 Dates
2 Tablespoons Jaggery
2 Tsp Oil
2 Bay Leaves
¼ Tsp Cumin Seeds
½ Tsp Salt
¼ Tsp Black Salt
¼ Tsp Red Chilli Powder
¼ Tsp Roasted Cumin Powder
½ cup Water
Soak tamarind, jaggery and dates in water for 3 hours. Blend well in a blender and then strain. Heat oil in a pan. Add bay leaves and add cumin seeds. Next add the strained tamarind mixture and then add salt, black salt,red chilli powder and roasted cumin powder. Add water to get the desired consistency. Cook this chutney for only 5 minutes and then check the seasoning and adjust accordingly. Cool the chutney and then serve with the desired dish.
Tamarind Guava Chutney
¾ cup tamarind paste
1 1/3 cup lemon juice
1 pound guavas chopped, seeded
1/2 cup currants
6 ounce ginger, fresh
1 chili pepper, dried
2 teaspoons asofoetida
2 teaspoon mustard seed
2 teaspoon celery seed
3 peppercorns crushed
1 teaspoon allspice, ground
1 teaspoon cloves, ground
1 teaspoon salt
Finely chop the ginger, pepper and mustard seed. Boil all ingredients for 30 minutes and let it stand overnight. Reheat to boiling and can in boiling water bath.
Avocado
