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.