PINEAPPLE CHUTNEY RECIPE

Ingredients:
pineapple (ananas) - 1 small
sugar - 2 tbsp
haldi (turmeric powder) - 1 tsp
oil - 3 tsp
red chilly powder - 1 tsp
flour - 1 tsp
jeera (cumin seed) - 2 tsp
saunf (aniseed) - 2 tsp
rai (mustard seeds) - 2 tsp
methi seeds (fenugreek) - 1/2 tsp
onion seeds - 2 tsp
Salt To Taste

Preparations:
* Cut the pineapple into small pieces
* Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.
* Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.
* Cook till the pineapple is done. Add more water if required while cooking the pineapple.
* Mix the maida with some water to a paste and this to the chutney.
* Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.

PEANUT CHUTNEY RECIPE

Ingredients:
peanut - 1/2 cup
green chilies - 3-4
few coriander leaves
cumin powder - 1 tsp
Salt - To Taste
sugar or jaggery as per taste

Preparations:
* Soak peanuts in little water for half an hour. Shell them and keep aside.
* Chop the green chilies. Blend the peanuts and chilies.
* Add salt, sugar or jaggery and cumin powder and mix again.
* When serving add lemon juice.

ONION CHUTNEY RECIPE

Ingredients:
peeled onions - 1 cup
garlic - 6 -7 flakes
channa daal (Bengal Gram) - 2 tbs
red chilies - 5 or as per taste
Salt - As Per Taste
mustard seeds - 1 tsp
curry Leaves
little tamarind (Imli)

Preparations:
* Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
* Grind with tamarind and salt.
* Splutter mustard seeds and curry leaves, in oil and pour on top.
* Serve with paratha or puri.

MINT CHUTNEY WITH TAMARIND RECIPE

Ingredients:

handful of Mint Leaves (Pudina Leaves)
Green Chillies (Hari Mirch) - 2
Tamarind (Imli) - 1/4 cup
Salt (Namak) - to taste

Preparations:

* Grind the green chillies and mint leaves into a fine paste.
* Soak tamarind for 15 minutes in 1/2 cup of hot water and then pass through a sieve.
* Mix the tamarind pulp and salt with the ground paste.

MINT AND MANGO CHUTNEY RECIPE

Ingredients:

Mint Leaves (Pudina Leaves) - handful
Onion (Pyaj) medium - 1
Green Chillies (Hari Mirch)- 4
Salt (Namak)- to taste
fresh Raw Mangoes (Aam) - 180 grams

Preparations:
* Peel the mangoes and remove their stones.
* Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
* Mix with salt.

ONION CHUTNEY RECIPE

Ingredients:
peeled onions - 1 cup
garlic - 6 -7 flakes
channa daal (Bengal Gram) - 2 tbs
red chilies - 5 or as per taste
Salt - As Per Taste
mustard seeds - 1 tsp
curry Leaves
little tamarind (Imli)

Preparations:
* Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
* Grind with tamarind and salt.
* Splutter mustard seeds and curry leaves, in oil and pour on top.
* Serve with paratha or puri.

MINT CHUTNEY RECIPE

Ingredients:
mint leaves - 1 bunch fresh
chillies - 2 green
tamarind pulp - 1 tbsp
Salt - To Taste
little water

Preparations:
* To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
* Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
* These days ready made pulp is available in the market. Wash the mint leaves well.
* Grind it to a smooth paste with green chillies, salt and tamarind juice.
* You can add water if the mixture is thick.