VEGETABLE CHUTNEY - ARTICHOKE
Artichoke Chutney
2 pounds artichokes
1 cup salt
1 gallon water
6 to 8 sweet peppers red or green
1 pound sugar
1 quart lemon juice
1 tablespoon asofoetida
2 tablespoon mustard seed
1 tablespoon turmeric
1/2 teaspoon salt
Soak the artichokes. Select fresh, tender artichokes. Wash well and trim, if necessary. Dissolve 1 cup salt in water in a large pan. Add artichokes and let it stand overnight. Drain well. Remove stems and seeds from peppers. Grind peppers and artichokes, using coarse blade. Set aside. In a large preserving kettle, combine lemon juice, sugar, and spices and heat to boiling. Add ground vegetables and heat to boiling. Ladle boiling mixture into hot jars to within 1/4 inch of the tops. Run a slim, non metal tool down along the insides of jars to release any air bubbles. Add additional relish, if necessary, to within 1/4 inch of the tops of the jars. Wipe tops and thread of jars with damp clean cloth. Put on lids and screw bands as manufacturer directs. Process in boiling water bath for 10 minutes. Follow the basic steps for boiling water bath canning
VEGETABLE CHUTNEY - BEET
Beet Chutney
1/2 large beet raw and peeled
1 carrot
15 roasted peanuts
1 hot chili
1/2 lime juice of
1/2 teaspoon cumin coriander (or more to taste)
Salt and pepper
A few cilantro leaves
Place everything in a food processor and mince finely. Serve as a condiment or a salad.
VEGETABLE CHUTNEY - BOTTLEGOURD
Bottlegourd Peel Chutney
1 cup peel of bottle gourd
5 or 6 green chillies
3 tsp moong dal
Half tsp cumin
Tamarind - 2 tablespoons
Coriander powder, 1 teaspoon
Salt to taste.
Take peel of bottle gourd and wash it. Dry them on tissue. Fry it with green chillies, moongdal, cumin for 3 to 4 minutes in two teaspoons oil. Grind it and mix with tamarind. After this take two tsp oil in kadai add coriander to it. Mix to paste.
Beet
