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.

MANGO CHUTNEY RECIPE

Ingredients:
Green Mangoes (Aam)- 1/2 kg
Vinegar (Sirka) - 1 cup
Water - 1/2 cup
Red chilli pepper (Lal Mirchi)- 1 teaspoon
Sugar (Cheeni)- 400-425 grams (2 1/2 heaped cup)
Salt (Namak)- 4 teaspoons
long strips of Ginger (Adrak)- 2 tsps
Garlic (Lasun)- 2 cloves
Cardamom (Elaichi Moti) powder - 3/4 teaspoon big
Raisins (Kishmish) - 60 grams (4 tsps)

Preparations:
Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.

LEMON CHUTNEY RECIPE

Ingredients:
Lemons (Nimbu)- 1/2 kg
Sugar (Cheeni) (2 cups heaped)- 250 grams
Red chili pepper (Lal Mirchi) - 1 teaspoon
Salt (Namak) - 2 tablespoons
ground big Cardamoms (Elaichi Moti)- 1/4 teaspoon
ground Cloves (Lavang) - 1/8 teaspoon

Preparations:
* Wash the lemons and wipe with a cloth.
* Squeeze out the juice and add salt to it.
* Cut long strips of lemon skins and soak in the juice and put in a jar.
* Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
* Add sugar, Red chili pepper , cardamoms and cloves and mix.
* Keep it in the sun until sugar is dissolved.
* This chutney can be preserved for one year if it is kept in an airtight jar.

CORIANDER CHUTNEY RECIPE

Ingredients:
coriander (cilantro) chopped - 1 bunch
green chilies - 3-4
small onion - 1
lemon juice - 1
sugar - 3 tsp
amchur - A pinch
garlic - 2-3 flakes
Salt - To Taste
red chili powder - to taste

Preparations:
* Mix and blend all ingredients thoroughly in a mixie to make a paste.
* Add little water if required.

GUAVA CHUTNEY RECIPE

Ingredients:
Guava (Amrood) - 250 grams
Vinegar (Sirka) - 1 cup
Water - 2 cups
Red chili pepper (Lal Mirchi) - 1 level teaspoon
Cardamoms (Elaichi Moti) - 2 big
Sugar (Cheeni) - 180 grams (1 1/4 cup)
Salt (Namak) - 2 level teaspoons
Ginger (Adrak), cut into thin long strips - 2 tsps
cloves Garlic (Lasun) - 2
Raisins (Kishmish) - 1 teaspoon
blanched Almonds (Badam) - 10

Preparations:
# Peel the guavas, cut each into four pieces and remove the seeds.
# Cut into thin slices and cook with ginger, garlic and water.
# Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
# Cool and put in a jar and cork tightly.
# Serve the next day.

GARLIC CHUTNEY RECIPE

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Preparations:
* Sauté the garlic, coconut in oil.
* Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
* Then grind the saute mixture with roasted red chillies and tamarind pulp.
* Add the garlic and salt and grind once again to a smooth paste.

DATE CHUTNEY RECIPE

Ingredients:

Dates (Khajoor) - 1/2 kg
fresh Ginger (Adrak), cut into thin long strips - 2 teaspoon
Salt (Namak) (level) - 4 teaspoons
Sugar (Cheeni) - 1 cup
Raisins (Kishmish) - 6 teaspoons
Vinegar (Sirka) - 1 1/2 cups or 2 cups
blanched Almonds (Badam) - 1/4 cup
Cloves (Lavang) - 2
Cardamoms (Elaichi Moti) - 2 big
ground Cinnamon (Dalchini) - 1/4 teaspoon
Red chili pepper (Lal Mirchi) - 1/4 teaspoon

Preparations:
* Stone the dates and cut them in halves.
* Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
* Now add sugar and cook until the mixture thickens.
* Remove from the fire, add raisins, almonds slit into halves and stir well.
* While the chutney is hot pour into clean jars and cork tightly.
* Serve after 4 days.

CURD CHUTNEY RECIPE

Ingredients:

Curd (Dahi) - 125 grams
Green Chillies (Hari Mirch) - 3
fresh Mint Leaves (Pudina Leaves) - 1 tablespoon
Amchoor - 1 level tablespoon
Salt (Namak) - to taste

Preparations:
* Beat the curd, grind green chillies and mint leaves finely.
* Mix in the curd and add sall Serve with fried dishes.

COCONUT CHUTNEY RECIPE

Ingredients:

fresh coconut (grated) - 1
fresh green chilies or as per taste - 3
cilantro or coriander leaves (chopped) - 2 tbsp
lemon or lime juice - 1 tbsp
split peas (roasted) - 1 tbsp
plain yogurt - 3/4 cup
Salt - To Taste

Preparations:
* Grind coarsely all the ingredients in a blender and serve.

CARROT CHUTNEY RECIPE

Ingredients:
grated carrots - 200 gms
grated coconut - 2 tbsp
coriander leaves chopped - 1 bunch
chillies - 4 green
lemon juice - 1 tsp
Salt To Taste
grounded pepper as per taste

Preparations:
Grind all the ingredients to a smooth consistency.

BANANA CHUTNEY RECIPE

Ingredients:
Bananas (Kela), ripe - 6
Vinegar (Sirka)- 3/4 cup
Salt (Namak) - 3 teaspoons
Cinnamon (Dalchini) powder - 1/8 teaspoon
Cloves (Lavang)- 2 ground
cardamoms (Elaichi Moti)- 2 big
Red chili pepper (Lal Mirchi) - 1/2 teaspoon
Sugar (Cheeni) - 1 1/2 cups
Raisins (Kishmish) - 4 teaspoons
blanched Almond (Badam) - 4 teaspoons

Preparations:
* Peel and chop bananas.
* Cook with vinegar to a pulp and then stir in sugar until it dissolves.
* Remove from the fire, raisins, almonds (slit into halves), salt, chili powder and ground spices.
* Cool, stir and pour into clean jars and cork tightly.
* Serve after 2 days.

APRICOT CHUTNEY RECIPE

Ingredients:
Apricots (Khumani) - 360 gms
Vinegar (Sirka) - 1 cup
Water - 2 cups
Salt (Namak) - 2 tsp
Red chili pepper (Lal Mirchi) - 1/2 level tsp
Cardamom (Elaichi Moti), crushed - 2 big
Sugar (Cheeni) - 1/4 kg
long strips of ginger - 2 tea-spoons
garlic, chopped - 1 clove
raisins - 4 tea-spoons
blanched almonds - 8

Preparations:
* Put apricots in boiling water till soft..
* Peel and mash the apricots
* Strain the pulp and wash the stones of apricots with one cup of water.
* Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
* Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown
* Put it in jar. This can be kept for one year..

APPLE AND MANGO CHUTNEY RECIPE

Ingredients:
raw Mangoes (Aam), peeled and sliced - 250 grams
cooking Apples (Seb), peeled and sliced - 250 grams
cardamoms (Elaichi Moti), crushed - 2 big
Vinegar (Sirka) - 1 cup
Water - 1 cup
Red chili pepper (Lal Mirchi) - 1/2 level teaspoon
Sugar (Cheeni) - 1 3/4
Salt (Namak) - 3 teaspoons
Garlic (Lasun) - 4 cloves
long ships of Ginger (Adrak) - 1 teaspoon
Raisins (Kishmish) - 4 teaspoons
Almonds (Badam), blanched - 8

Preparations:
* Cook mangoes and apples in water with ginger and garlic till tender and the water is absorbed.
* Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and cook till a little thick.
* Cool, pour into jar, cork it tightly.

AMLA KI CHUTNEY RECIPE

Ingredients:
200 gms Green Coriander (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

Preparations:
* Clean and wash the corainder.
* Chop the amla into small pieces and remove the seed.
* Chop green chillies and ginger.
* Put all the ingredients in a mixer and make it into a fine paste.