Title CHUTNEYS
Ingredients
Sauce / Dips for Savouries
GREEN CHUTNEY
3 bunches dhania (coriander)
5 cloves garlic
12 green chillies
¼ cup vinegar salt grind in blender.
7 mangoes ground
1 curry spoon meebos
½ cup ground peanuts and
blend till smooth add green colouring
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RED CHUTNEY
Ingredients:
3 bottles of 700g tomato ketchup
Juice of 1 lemon
Cumin seeds (whole jeera)
Sesame seeds (tul)
Curry leaves
500g sugar
Mustard seeds (rai)
Ground Almonds (handful)
Chopped Almonds (handful)
1 tin pineapple (chopped small)
Dessicated coconut (½ cup)
3 coloured peppers (cubed very tiny)
3 tbs Achaar Masala (pickle masala)
3 teaspoon red chilli powder
METHOD
Method:
1) In a large pot empty the tomato ketchup, add the lemon juice, coconut, red chilli powder, sugar, ground and chopped almonds, pineapple (and it's juice) and 1 cup hot water. let this heat gently for about half and hour to 45 minutes...stir every so often.
2) Separately Fry the coloured peppers in oil on low heat (10-15 minutes) drain out.
3) Separately also temper (tadka) the curry leaves (handful) , ¼ to ½ cup of mustard seeds (rai) and 4 tablespoon of cumin (jeera)
Lastly add the tempered curry leaves mix (tadka) and the fried pepper and a Handful of sesame seeds (tul) to the tomato sauce mix and stir well.
Let it cool completely and bottle it up.
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SAMOSA DIP
INGREDIENTS
¼ CUP KETCHUP
¼ CUP FRUIT CHUTNEY
¼ CUP CHILLI SAUCE
½ tsp WHOLE CUMIN
7,5ML (1½)teaspoon Methi (Fenugreek) MASALA
1 GREEN CHILLI CHOPPED
FOR tadka:
1 tbsp OIL
½ tsp SESAME SEEDS
3 CURRY LEAVES
METHOD
PROCESS TOGETHER FIRST 6 INGREDIENTS UNTILL SMOOTH.
MAKE tadka AND ADD TO MIX. STIR AND BOTTLE
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LEMON CHUTNEY
Juice of 12 lemon juice
½ cup Methi (Fenugreek) masala
¼ cup mustard powder
¼ cup sugar
Mix all ungredients and leave over night, liquidise and bottle. Tadka optional...heat little olive add mustard seed and curry leaves pour over chutney this chutney is watery
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TOMATO & AMLI (TAMARINE) CHUTNEY
60g amli (tamarine)
a bunch fresh dhania
Green chillies to your taste
2 tomatoes large
mint leaves (foodina) hand full
5 cloves garlic
Soak amli (tamarine) in water and when soft seive.
Bake tomatoes
When done add mint dhania (coriander) garlic chillies and blend fine.
In a tablespoon of oil fry a few slices onions
2 tablespoon greeen chillies and a teaspoon Methi (Fenugreek) and a teaspoon mustard seeds .
pour vagaar over amli (tamarine) and cook on low heat add a teaspoon sugar when it gets thick add the tomato sauce mixture cook on low heat .when cool bottle and use as required
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RED PEPPER and APPLE CHUTNEY
3 red peppers cut up soak in water for a few hours with
± 8 red whole chillies
½ cup vinegar
2 tlb mazeina
¼ cup sugar
½ cup lemon juice
1 tsp red chilli powder
Heat on low heat till it thickens.liquidise all together...
Mine came out so strong.
Now wat shud I do
I chopped green apple 2 and liqudised again with chutney and it came out lovely......
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MINT APPLE CHUTNEY
a bunch foodina mint
Green chillies to your taste
Salt
Garlic
Jeeru (Cumin)
Lemon juice
Add two apples and liquidise.
Heat a little oil add mustard seeds and curry leaves pour over chutney mix well bottle
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RED PEPPER CHUTNEY
3 large red peppers
1½ cup vinegar
3 whole red chilles
2 tlb Methi (Fenugreek) masala
1 tsp course salt
750ml all joy tomato sauce
1 bottle crosse and blackwell or pakco chillie sauce
Soak peppers and chillies and salt in vinegar over night.
Liquidise finely with same vinegar empty into dish and mix with tomato sauce Methi (Fenugreek) masala and chillie sauce
re-liquidise till finen
Tadka:
¼ cup oil cloves of garlic chopped finely chopped curry leaves
½ tsp mustard seeds pour over chutney and mix well
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