CHUTNEY - MISCELLANEOUS
CURD
Curd Chutney
2 tbsps grated coconut
2 tbsps urad dhal (split black)
2 tbsps channa dhal (split yellow)
1" piece ginger finely chopped
6 green chillies finely chopped
1 cup yogurt
1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sambhar masala
juice of 1/2 a lemon
a few curry leaves
salt to taste
Heat ghee and fry the urad dhal and channa dhal for a few minutes. Remove and splutter the mustard and cumin seeds. Grind the coconut, chillis, ginger, curry leaves and fried dhals with a little water to make a paste. Add the fried mustard and cumin seeds. Stir the mixture into beaten yogurt and sprinkle with lemon juice, salt and sambhar masala and mix well.
DAL & GRAM
Dhal Chutney
½ cup of Channa Dhal
1 teaspoon Asofoetida
Salt to taste
4 Red Dry Chillis
Fry the dhal until lightly browned, then grind to a still paste with salt, red chilis and asofoetida.
Moong Dal Chutney
1 cup moong dal soaked for about one hour
Oil 1 tbsp
Mustard seeds 1/2 tbsp
Cumin seeds 1/2 tbsp
Red chillis 7 to 8
Asofoetida 1/2 teaspoon
Tamarind 2 inches
Corriander leaves
Salt to taste
In a pan heat oil, add mustard seeds and allow it to crackle. Add cumin seeds, asofoetida and red chillis. Let it cool. Put all the seasoning in the mixer with the soaked moong dal, tamarind, corriander leaves and salt. Grind it to a smooth paste.
Tamil Nadu Besan Chutney
Besan - 3 tsp
Green Chilly - 2
Salt - to taste
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Oil - 1 tsp
Mix the besan in 3/4 cup water. Cut the chilly into tiny pieces. Heat up the oil in a deep pan and fry the mustard and urad dhal. Add the chopped chilly and sauté until tender. Add the besan mixture, asofoetida and salt and stir well for 3 - 4 minutes over a low-medium flame. When it no longer sticks to the sides of the vessel, remove immediately.
Tamil Nadu Roasted Gram Chutney
Roasted Gram - 2 tbsp
Grated Coconut - 2 tbsp
Green Chilly - 2
Salt - 1/2 tsp
Mustard seeds - 1/4 tsp
Curd (yoghurt) - 1/4 cup
Soak the roasted gram in water for 10 - 15 minutes. Then grind into a fine thick paste along with the coconut, chilly and salt. Splutter the mustard seeds in ghee and add to the paste. Mix well in the curd.
GINGER
Ginger Chutney
grated fresh coconut - 2 tablespoons
ginger - 1/2 inch piece
green chillis - 3
thick tamarind paste, 1 tablespoons
salt to taste
jaggery to taste
Oil - 2 tsps
Mustard seeds - 1 /4 tsp
Fry chopped ginger with green chillis for 1 or 2 minutes. Grind it with coconut, salt and jaggery. Heat oil, add mustard and pour tamarind with ground paste. Stir well for 1 or 2 minutes.
Ginger Chutney
1 teaspoon chopped ginger
1\4 cup grated jaggery
2 tablespoons channa dal
1 tablespoon urad dal
5 red chilies
1\2 teaspoon mustard seeds
1 teaspoon salt
1 teaspoon tamarind paste
A pinch of Asafoetida
1 teaspoon oil
Fry chena dal, urad dal, mustard seeds, red chilies and asafoetida in 1 tablespoon oil. Fry till the dals become brown and the mustard seed split. Wait till the mixture becomes lukewarm. Then add salt and grind the mixer into a powder. Add chopped ginger, grated jaggery, tamarind paste and water and grind again to a thick paste.
Inji (Ginger) Chutney
1 inch Fresh ginger
1 tablespoon Tamarind
2 tablespoons Urad dhal
2 Red chillies
¼ teaspoon Turmeric powder
½ teaspoon Asofoetida
1 sprig Curry leaves
1 teaspoon Mustard seeds
Salt to taste
1 tablespoon ghee
Heat up a pan. Dry roast the urad dhal and chillis with a teaspoon of ghee till golden brown. Peel the ginger and chop into small pieces. Add a pinch of turmeric powder and asofoetida. Fry the chopped ginger slightly. Grind the roasted ingredients along with ginger. Add a teaspoon of tamarind during the final grinding. Mix well. Season with mustard seeds.
MIXED
Country Chutney
1 1/4 pound parsnips
1 pound apples (3 medium), peeled, cored and sliced
1/2 pound ripe tomatoes, peeled and finely chopped
1/2 teaspoon dried cracked ginger or 1 inch piece dried whole ginger
1 teaspoon mustard seed
2-1/4 cups lemon juice
2 teaspoons asofoetida
1 cup dark brown sugar packed
1 cup dried currants, lightly packed
1/2 cup pitted dates, finely diced
1/4 cup crystallized ginger, diced
1 teaspoon salt
1 large pinch cayenne
Cook unpeeled parsnips for 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash. Simmer the apple slices with 1/2 cup water in a covered 1 1/2-quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain. Place the mashed parsnips and apples in a wide 4-quart saucepan. Add tomatoes. Tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth and add to the pan, along with lemon juice. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally. Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars seal. Store at least 1 month before opening.
Gingered Holiday Chutney
2 cup brown sugar
1 cup chopped green pepper
3/4 cup lemon juice
1 cup chopped sweet red pepper
1/4 teaspoon cinnamon
1 teaspoon asofoetida
1/4 teaspoon ground red pepper
1 tablespoon chopped candied ginger
1 lime
1 lemon
1 cup light raisins
1 pound anjou pears, pared, cored and coarsely chopped
Combine brown sugar, lemon juice, salt, cinnamon and red pepper. Bring to a boil. Reduce heat & simmer, uncovered, for 10 minutes. Finely shred peel from lime & lemon squeeze juice from each. In a large bowl combine lemon, lime peel & juices, pears, peppers, asofoetida and ginger. Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling reduce heat & simmer, uncovered, about one hour or till thick. Ladle chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace. Store jars in the refrigerator.
Rosehip Chutney
1/2 pt dried rose hips, seeds removed, or 1 pint fresh hips, seeds removed
2-1/2 cups lemon juice
1/2 pound raisins or sultanas, chopped
1 1/2 pound cooking apples, peeled, cored and chopped
2 teaspoon ground ginger
3/4 teaspoon cayenne pepper
1 teaspoon ground cloves
1 teaspoon asofoetida
1/2 pound brown sugar
1/8 cup fresh lemon juice
1/8 cup fresh orange juice, unsweetened
1/2 teaspoon grated orange rind
Remove seeds from rosehips. Soak the rosehips, raisins or sultanas and apples in lemon juice overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil over high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with paraffin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age.
