Chutney Menu
Chutney Recipes are a boon when you are wondering what to serve as a side dish. Chutneys add color and great taste to your meal.
You can use chutney as accompaniment for all the meals, breakfast, lunch or dinner and snacks. Just choose the right chutney to serve with the right item.
There are dry chutney powders and then there are the chutney pastes. Dry chutneys are made with lentils such as Bengal gram (split chickpea) , urad bean (white lentil), roasted Bengal gram. With peanuts, dry - desiccated coconut, sesame seeds, flax seeds.
1. Mango Chutney
2. Strawberry and Raspberry Chutney
Mango Chutney
Ingredients
1/2 kg Green Mangoes (Aam)
1 cup Vinegar
1/2 cup Water
1 teaspoon Red chilli pepper
3/4 teaspoon big Cardamom powder
60 grams Raisins (4 tsps)
Method
1. Wash the mangoes and dry them.
2. Peel and cut mangoes into very thin and long slices.
3. Chop garlic very fine and cut ginger into thin and long slices.
4. Cook the mango slices, garlic and ginger in water on a low fire.
5. When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
6. Remove from the fire, add raisins and mix well.
7. Cool and put in an airtight jar.
8. Store in a cool and dark place.
Strawberry and Raspberry Chutney
Ingredients
1/2 kg Green Mangoes (Aam)
1 cup Vinegar
1/2 cup Water
1 teaspoon Red chilli pepper
3/4 teaspoon big Cardamom powder
60 grams Raisins (4 tsps)
Method
1. Wash the mangoes and dry them.
2. Peel and cut mangoes into very thin and long slices.
3. Chop garlic very fine and cut ginger into thin and long slices.
4. Cook the mango slices, garlic and ginger in water on a low fire.
5. When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
6. Remove from the fire, add raisins and mix well.
7. Cool and put in an airtight jar.
8. Store in a cool and dark place.
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