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.