Indian Chutney Recipe

1.    Amla Ki Chutney Recipe

Ingredients:

200 gms Green Corainder (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

How to make amla ki chutney :

• 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.

2.   Green Chutney Recipe

Ingredients:

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

How to make coriander chutney :

• Mix and blend all ingredients thoroughly in a mixie to make a paste.
• Add little water if required. Your hari chutney is ready.

3.   Sonth Chutney Recipe

Ingredients:

120 grams whole Amchoor (dry mango pieces)
250 grams Gur (Jaggery)
1 teaspoon Red chili pepper (Lal Mirchi)
3 teaspoons Salt (Namak)
1 teaspoon ground spices
1 1/2 teaspoons dry Ginger powder
1 teaspoon Black Salt (Kala namak)
1 teaspoon white Cumin seed powder

How to make sonth chutney:

• Soak the amchoor overnight in 4 cups of water.
• Boil in the same water in which it was soaked on low fire until tender.
• Pass through a sieve, add a little water every now and then till it is of pouring consistency.
• Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed powder and salt and mix well.
• Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons

4.Apple And Mango Chutney Recipe

Ingredients:

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

How to make apple and mango chutney:

• 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

5.Lemon Chutney Recipe

Ingredients:

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

How to make lemon chutney:

• 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.

  1. Amla Ki Chutney Recipe Ingredients: 200 gms Green Corainder (Cilantro) 250 gms Amla 100 gms Green Chillies 1 small Ginger 1 tsp Salt How to make amla ki chutney : 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. 2. Green Chutney Recipe Ingredients: 1 bunch coriander (cilantro) chopped 3-4 green chilies 1 small onion 1 lemon juice 3 tsp sugar A pinch of amchur 2-3 flakes of garlic Salt To Taste red chili powder to taste How to make coriander chutney : Mix and blend all ingredients thoroughly in a mixie to make a paste. Add little water if required. Your hari chutney is ready. 3. Sonth Chutney Recipe Ingredients: 120 grams whole Amchoor (dry mango pieces) 250 grams Gur (Jaggery) 1 teaspoon Red chili pepper (Lal Mirchi) 3 teaspoons Salt (Namak) 1 teaspoon ground spices 1 1/2 teaspoons dry Ginger powder 1 teaspoon Black Salt (Kala namak) 1 teaspoon white Cumin seed powder How to make sonth chutney: Soak the amchoor overnight in 4 cups of water. Boil in the same water in which it was soaked on low fire until tender. Pass through a sieve, add a little water every now and then till it is of pouring consistency. Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed powder and salt and mix well. Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons 4.Apple And Mango Chutney Recipe Ingredients: 250 grams raw Mangoes (Aam), peeled and sliced 250 grams cooking Apples (Seb), peeled and sliced 2 big cardamoms (Elaichi Moti), crushed 1 cup Vinegar (Sirka) 1 cup Water 1/2 level teaspoon Red chili pepper (Lal Mirchi) 1 3/4 Sugar (Cheeni) 3 teaspoons Salt (Namak) 4 cloves Garlic (Lasun) 1 teaspoon long ships of Ginger (Adrak) 4 teaspoons Raisins (Kishmish) 8 Almonds (Badam), blanched How to make apple and mango chutney: 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 5.Lemon Chutney Recipe Ingredients: 1/2 kg Lemons (Nimbu) 250 grams Sugar (Cheeni) (2 cups heaped) 1 teaspoon Red chili pepper (Lal Mirchi) 2 tablespoons Salt (Namak) 1/4 teaspoon ground big Cardamoms (Elaichi Moti) 1/8 teaspoon ground Cloves (Lavang) How to make lemon chutney: 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.