FRUIT CHUTNEY - APPLE

Appeler ChatniGreen apple 1/4 lb., finely choppedDried coconut powder 2 ozs.Milk 2 cups1 teaspoon asofoetidaCayenne powder 1 tspLime juice cup

Mix milk and coconut powder and set aside. Mix the apple with the cayenne and asofoetida. Pour in the milk and coconut mixture, add lime juice, chill and serve.

Apple Chutney #12 cups lemon juice1/2 pound seedless raisins6 red or green chili peppers4 teaspoons asofoetidaSugar to taste6 pound hard green pears3 cup sugar6 pound very tart apples (sour)1/2 pound gingerroot, peeled and chopped2 tablespoon pickling saltCayenne to taste

Apples are to be peeled, quartered and cored. Chili peppers are to be seeded and chopped. Pears should be peeled, cored and cut into strips. In large preserving kettle mix the lemon juice, sugar, raisins, apples, asofoetida, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If necessary, add a little more lemon juice. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are transparent but not overcooked. Spoon into hot jars and seal.

Apple Chutney #2Apple pulp obtained from 3 lbs. apples (after peeling & grating, 2 lbs.)Sugar - 1 lb. to 1-1/2 lbs. (depending on the sweetness of the fruit)Salt - 3-4 tspBlack pepper, freshly ground fine - 3-4 tspGaram masala or dalchini (cinnamon) powder - 2 tspAcetic Acid - 2 tspSodium Benzoate - 1/4Tsp

Peel and grate the apples. Weigh to get 2 lb. pulp. Add sugar and cook till it thickens. Add salt, pepper and either garam masala or cinnamon powder, according to your taste. Add acetic acid. Dissolve sodium benzoate in 1 tsp hot water and mix the chutney. Fill warm in sterilized jars. Cover with the lid when the chutney cools.

Apple Apricot Chutney1 pound apple peeled diced tart1/2 cup apricot coarsely chopped dried3/4 cup lemon juice1/2 lemon (zest and pulp prepared separately)3/4 cup light brown sugar packed1/4 cup fresh ginger minced1/2 cup golden raisins2 teaspoons asofoetida1 1/2 teaspoon salt

In stainless steel saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can.

Apple Apricot Walnut Chutney2 pound tart green apples, peeled, cored and cut into 1/2-inch dice1 pound dried apricot halves, halved2 cup lemon juice1 cup raisins1 cup firmly packed light brown sugar1 tablespoon whole mustard seed1/2 cup crystallized ginger, coarsely chopped3 teaspoons asofoetida1/2 teaspoon coarse kosher salt1/2 teaspoon cayenne pepper1/2 teaspoon coarsely cracked black peppercorns1/2 teaspoon ground mace1/4 teaspoon ground cloves2 (4-inch) cinnamon sticks1 1/4 cup walnut pieces, toasted

For maximum flavor, prepare this fragrant condiment several days ahead. Combine all ingredients, except walnuts, in a heavy large non-aluminum pot and bring to a boil. Reduce heat. Cover partially and simmer gently until mixture is thick, stirring occasionally, 1 to 1 1/2 hours. Uncover and simmer until mixture is the consistency of preserves, stirring frequently, for about 15 minutes. Stir in walnuts and simmer for 5 minutes. Ladle into hot jars, leaving 1/2-inch space at top. Seal jars. Cool completely. Refrigerate until ready to use.

Apple Cranberry Chutney2 cup peeled, chopped apples (about 2 medium)1 cup cranberries1/4 cup golden raisins2 tablespoon brown sugar1 tablespoon grated orange rind2 tablespoon lemon juiceBR> 1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon ground cinnamon

Combine all ingredients in a non-aluminum saucepan. Place over high heat. Bring to a boil, stir constantly. Reduce heat and simmer uncovered until apples are tender. Remove from heat and let cool. With knife blade in processor, add cranberry mixture. Process, pulsing 1 or 2 times until combined. Place in a medium bowl. Cover and chill.

Apple Currant Chutney1 medium apples, cored in 1/2 inch chunks (1 to 2)1/2 cup lemon juice1/3 cup packed brown sugar1/4 cup dried currants1 tablespoon fresh ginger root1 teaspoon asofoetida1/4 teaspoon ground cloves1/4 teaspoon tabasco or hot sauce

Stir together apples, lemon juice, brown sugar, currants, asofoetida, ginger, and tabasco sauce in glass cup or bowl. Microwave, uncovered on high until slightly thick and bubbly, 10 minutes. Let cool slightly. Puree 1/2 cup in blender. Add back with rest. Let cool. Serve cold or at room temperature.

Apple Ginger Mixed Chutney3 cup lemon juice4 cup packed brown sugar10 cup tart apples diced4 lemons chopped, with peel3 teaspoons asofoetida1/2 cup ginger minced1 1/2 cup seedless raisins1 teaspoon cayenne pepper

Peel, core and dice apples. Chop and remove seeds from lemons, but do not peel. Peel and finely chop ginger root. Bring lemon juice to a boil over low heat, using a large saucepan. Add apples and asofoetida and cook until the mixture returns to a simmer. Add remaining ingredients and cook gently for 20 minutes, stirring often. Spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool and store in refrigerator.

Apple and Green Tomato Chutney12 tart green apples24 small green tomatoes3 cup seedless raisins (1 pound)4 cup lemon juice2 1/2 cup brown sugar (tightly packed)2 tablespoon salt1/2 teaspoon crushed, dried chilies1 1/2 tablespoon curry powder3 tablespoon mixed pickling spices

Wash, core and chop the apples wash, blanch, peel and chop the tomatoes. Place apples and tomatoes in a preserving kettle and add raisins, asofoetida, lemon juice, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes.

Apple Lovage Chutney6 cups apples cored and chopped1 cup lovage fresh1 medium sweet red pepper, cored seeded and chopped1 medium red tomato, cored, peeled chopped1 medium green tomato, cored chopped2 teaspoons asofoetida1 cup golden raisins1/4 cup fresh ginger, peeled minced1 cup light brown sugar packed1 cup lemon juice1 tablespoon mustard seeds1 teaspoon celery seeds

Combine all ingredients in stainless steel pan. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low and simmer, uncovered, stirring frequently, for 45 minutes, or until thickened. Prepare jars, lids in boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 minutes.

Apple Pear Chutney with Jalapeno2 small red delicious apples or other eating cored and chop1 pear cored and chopped1 fresh tomato chopped1/2 cup chopped tomato with jalapeno pepper(canned)3 tablespoon brown sugar or more to taste4 lemon slices seeds removed3 tablespoon lemon juice1/4 teaspoon minced fresh ginger root1/4 teaspoon ground allspice1 pinch salt1/2 teaspoon butterFor garnish when serving:1/2 lemon juiced1/2 teaspoon finely chopped lemon zest

Combine ingredients in a small saucepan and bring to a boil. Cover (loosely), reduce heat, and simmer for 45 (chunky-style) to 60 (softer) minutes, stirring occasionally. Remove apple mixture from heat, and let stand until cool enough to cover. Store in the refrigerator, covered, for up to 5 days. Serve cool, not chilled: brighten with a squeeze of lemon and a mince of lemon zest.

Apple Prune Chutney #11/2 cup raisins12 pitted prunes1 1/2 tablespoon finely chopped ginger1 cup lemon juice1/3 cup sugar1 teaspoon asofoetida3/4 teaspoon ground cumin3/4 teaspoon coarse salt6 tart apples peeled, cored and cubed

Cut prunes lengthwise into strips. Place raisins, prunes, ginger, lemon juice, sugar, cumin, asofoetida, salt, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until most of the liquid has been absorbed, about 40 minutes. Add the apples and 1 cup water. Stirring frequently, cook until apples are soft and translucent and liquid has been absorbed, about 20 to 25 minutes. Remove pan from heat. Transfer chutney immediately to jars as directed in the canning tips below. Alternatively, transfer to a large bowl set over an ice bath to chill, and store in airtight container, refrigerated, up to 4 weeks.

Apple Prune Chutney #21 pound, 8 ounce apples, pealed, cored and chopped2 pound, 11 ounce prunes, washed and chopped (stones removed)2 cup sultanas2 cup lemon juice2 2/3 cup soft brown sugar (pressed firmly)1 tablespoon salt1-1/2 teaspoons asofoetida1 teaspoon ground, allspice1 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cayenne pepper1/4 teaspoon ground cloves2 teaspoon mustard seedSterilized glass jars

Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately.

Apple Raisin Chutney3 tablespoon lemon juice2 tablespoon honey1/2 cup golden raisins1/8 teaspoon dried mintA pinch of ground cloves3 tablespoon vegetable oil2 tablespoon unsalted butter1 granny smith apple

Combine well 2/3 cup warm water, the lemon juice, the honey, the raisins, the mint, and the cloves and let the mixture stand. In a large skillet cook the apple and raisin in the liquids over moderate heat, stirring, until the liquid is almost evaporated and the apple is tender. Season the chutney with salt and pepper. The chutney may be made 3 days in advance, cooled, and kept covered and chilled. Offer at room temperature.

Apple Red Chili Chutney4 granny smith apples, peeled, cored and coarsely chopped4 fresh red chilies (or hydrated dried chilies), diced1/2 cup brown sugar1/3 cup lemon juice1 teaspoon asofoetida1 cup water1 tablespoon chopped fresh marjoram1/2 cup toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a heavy saucepan with sugar, lemon juice, asofoetida and water. Bring to boiling over medium heat, lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Stir in marjoram and add pine nuts. Allow to cool, then refrigerate. Use within a few days.

Apple Sage Chutney2 1/2 pound apple tart, coarsely chopped1 cup apple cider or apple juice1/2 cup light brown sugar packed1/3 cup dried cherries1/2 cup golden raisins1/3 cup dates chopped6 tablespoon lemon juice2 teaspoons asofoetida1/2 cup sage chopped

Mix all ingredients in heavy saucepan. Cook until thick.

Apple Sultana Chutney4 cup lemon juice3 ounce pickling spices3 pound apples, peeled cored and sliced thick1 pound sultanas (seedless raisins)1 teaspoon coriander seeds crushed1 teaspoon black peppercorns crushed3 cup brown sugar2 teaspoon saltRed chilies

Place lemon juice and pickling spice in a saucepan, boil for 5 minutes. Drain. Combine apples and raisins in a large saucepan. Add strained lemon juice and bring to a gentle boil. Combine crushed coriander and peppercorns in a cheesecloth square together with the dried chilies, tie securely and add to saucepan with brown sugar and salt. Simmer until mixture has thickened. Remove cheesecloth bag. Have ready some sterilized jars. Pour in mixture, and seal.

Apple Tamarind Chutney3 firm tart apples such as york or granny smith, peeled, cored and cut into chunks1 1/4 cup packed light brown sugar3/4 cup lemon juice3/4 cup golden raisins2 teaspoons asofoetida2 jalapeno peppers seeded and minced1 tablespoon tamarind concentrate or 2 teaspoon molasses mixed with 1 teaspoon fresh lime juice1 tablespoon fresh ginger minced1 tablespoon mustard seed1/2 teaspoon fenugreek seed (optional)1/2 teaspoon salt1 cinnamon stick1 bay leaf

In a large heavy bottomed saucepan, combine apples, asofoetida, brown sugar, lemon juice, raisins, jalapenos, tamarind concentrate or molasses with lime juice, ginger, mustard seed, fenugreek seed (if using), salt, cinnamon stick and bay leaf. Bring to a simmer over low heat and cook, stirring occasionally, until apples are tender and the chutney is thick, about 30 minutes. Let cool to room temperature. Remove cinnamon stick and bay leaf. Transfer to clean jars (the chutney will keep about 2 months in the refrigerator). Alternatively, pack hot chutney into half pint jars, leaving 1/2 inch of headspace. Seal with canning lids and process for 10 minutes in a boiling water bath. Store jars in a cool dry place.

Applesauce Chutney6 cup chopped apples peeled and cored1 cup raisins1/2 cup finely chopped fresh ginger1 1/2 cup sugar or up to 2-cups sugar depending on sweetness of apples1 cup lemon juice1/2 teaspoon ground allspice1/4 teaspoon ground cloves1 teaspoon cinnamon

Wash 2 pint jars with lids, or 4 half-pint jars with lids set aside. Combine the apples, raisins, ginger, sugar, lemon juice and spices in a large saucepan. Place over medium-low heat and bring to a boil, stirring often. Reduce heat to low and simmer, stirring often, until the apples are tender enough to mash with a fork. This should take about 10 to 15 minutes. Mash and stir the chutney until it is almost smooth. Do not worry about little lumps as long as the apples are soft. Ladle the chutney into the jars, leaving about 1/2 inch of head space in the jar. Put the lids snugly on and let cool. Refrigerate the chutney if you will be using it within a week or two, or freeze for longer storage.

Ginger Apple Chutney3 pound tart apples peel/core/finely chop2 cup brown sugar packed2 1/2 cup lemon juice1 1/2 tablespoon salt1 1/2 teaspoon ground ginger1 teaspoon ground allspice1 teaspoon ground cloves1 teaspoon asofoetida1 green peppers finely chop1/2 cup preserved ginger in syrup finely chop1/2 cup golden raisins grated peeled and juice of 1/2 lemon

In pan bring 1st seven ingredients to boil. Simmer 10 minutes. Add rest of ingredients and cook for l hour. Ladle into prepared jars and process. Give 1 month to mature.

Hot Apple Pear Chutney4 or more green chilies2 pound tart cooking apples or2 pound green pears2 tablespoon salt1/2 cup seedless raisins1 inch of fresh ginger1 teaspoon asofoetida1/2 cup oil2 tablespoon mustard seeds15 peppercorns2 teaspoon cumin powder1 teaspoon turmeric1/2 cup lemon juice1/4 pound sugar

Seed and chop the chile peppers. Peel, core and slice the apples, sprinkle them with the salt and set aside. Finely mince half the ginger. Slice the other half. Heat the oil, put in all the ginger and asofoetida and fry until fragrant. Add the other spices and the chopped chilies. Cook gently for a few minutes and add the apples or pears, raisins, lemon juice and sugar. Stir and simmer on low for about 30 minutes. Cool and bottle.

Indian Apple Chutney1 pound cooking apples2 teaspoons asofoetida3/4 cup golden raisins2 teaspoon salt1 1/2 cup sugar2 1/2 cup lemon juice1/4 teaspoon cayenne pepper1/4 teaspoon ground cumin1/4 teaspoon ground ginger1 teaspoon mustard seeds1/4 teaspoon dry mustard1 tablespoon tomato paste

Peel, core and coarsely chop apples. Put apples, asofoetida and raisins into a saucepan. Add salt, sugar, lemon juice and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath.

Lemony Apple Chutney8 large green tart apples (about 4 pound.)3 lemons1 1/2 cup lemon juice3 cup sugar1 teaspoon salt2 teaspoon curry1 teaspoon ground cloves1 teaspoon paprika1-1/2 teaspoons asofoetida1/2 cup water6 to 8 whole allspice

Peel, quarter and core apples. Cut in chunks. Cut lemons, unpeeled, into quarters and then into thin slices. In a 5 quart kettle or dutch oven, combine lemon juice, sugar, salt, cloves, curry powder, paprika and asofoetida. Bring to a boil. Add apple chunks and lemon slices. Boil gently for about 10 minutes. Add water. Stir in whole all-spice. Continue cooking, boiling gently and stirring frequently, until thick and light golden brown for about 1 1/4 hours. Fill hot, clean canning jars to within 1/4-inch of rims with boiling, hot chutney. Run a spatula down edges to release air bubbles. Wipe rims and place scalded lids on top. Screw on bands. Place jars on rack in a deep kettle half full of hot water. Add more water to cover jars. Bring to a gentle boil. Process for 5 minutes. Remove from water. Cool thoroughly. If not heat processed as directed, keep chutney in well covered jars in the refrigerator for no longer than 2 months.

Maha Hot Apple Chutney2 pound Tart apples1 pound Dates2 pound Brown sugar20 ounce lemon juice1/2 ounce cayenne pepper2 ounce salt2 teaspoons asofoetida4 to 5 ounce crystallized ginger

Cut up peeled and cored apples. Boil in lemon juice until soft, then add remaining ingredients which have been cut up in small pieces or put through mincer (food processor). Bring to boil and boil 10 minutes. Pack into jars while hot.

Mint Apple Chutney2 large lemons6 cups apples peeled and chopped3 cups tomatoes peeled and diced2 1/2 cups sugar2 cups lemon juice1 1/2 cups raisins2/3 cup fresh mint lightly packed1/4 cup fresh parsley chopped2 teaspoons asofoetida1/2 teaspoon salt1/2 teaspoon cinnamon1 pinch cayenne pepper

Pare outer rind from lemons and cut in thin strips. Squeeze and strain lemons into stainless pan. Stir in remaining ingredients bring to boil. Reduce heat to low simmer for 1 1/2 hours or until thickened. Fill and seal jars according to bath basics.

Spicy Apple Chutney2 medium oranges2 tablespoon unsalted butter1 tablespoon minced jalapeno pepper2 tablespoon finely diced ginger2 cup fresh orange juice2 tablespoon lemon juice1/2 cup light brown sugar packed cup3 tablespoon honey8 granny smith apples peeled, cored, and sliced thinlyCilantro to taste2 tablespoon finely diced red bell pepper2 teaspoons asofoetidaSalt to tasteFreshly ground black pepper to taste

Peel the oranges, reserving the zest, and cut the flesh into segments. Set aside. In a large saucepan over medium heat, melt the butter and saut the jalapeno until the soft. Add the ginger, asofoetida, orange zest, orange juice, lemon juice, brown sugar, and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce heat to low, add two thirds of the apple slices and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool.

Spicy Apple Walnut Chutney1 1/2 pint lemon juice11 pound light soft brown sugar2 pound cooking apples peeled, cored and roughly chopped8 ounce raisins1 ounce english mustard powder1 ounce ground ginger2 teaspoons asofoetida2 teaspoon yellow mustard seed2 teaspoon mild curry powder1 ounce salt1 teaspoon cayenne pepper4 ounce walnut pieces

For the chutney: put the lemon juice and sugar into a large pan and boil. Add everything but the walnuts, bring back to the boil and cook, stirring more regularly as it thickens, until well reduced and thick. Remember that it will thicken even more once cold. Stir in the walnuts, spoon into warm sterilized jars and seal with lemon juice proof lids. This will keep for up to a year.

Sweet Apple Chutney4 cup apples, peeled cored and chopped (about 2 pounds)1/2 cup firmly packed brown sugar1/2 cup bottled lemon juice from concentrate1/3 cup raisins1/4 cup chopped green bell pepper1 teaspoon asofoetida3/4 teaspoon ground cinnamon1/4 teaspoon salt

In medium saucepan, combine all ingredients mix well. Place over high heat and bring to a boil. Reduce heat to low simmer, uncovered, 30 to 40 minutes, or until apples are tender.

Winter Chutney2 pound bramley apples3/4 pint lemon juice5 ounce fresh dates chopped5 ounce sultanas1 pound soft brown sugar2 ounce preserved ginger chopped1 teaspoon fennel freshly grated1 teaspoon juniper berries crushed1 teaspoon cinnamon6 cloves1 orange juice and rind of

Place the apples, which have been peeled, cored and diced, into half the lemon juice in a large saucepan. Bring to the boil and simmer gently, until the apples have softened. Add the rest of the lemon juice and all the other ingredients. Return to the boil and simmer gently for about 30 minutes. It should be nice and thick. Pop into sterilized jars, seal well. It has to be airtight. Non-metallic lids are best as the lemon juice can sometimes react with the metal and give the chutney a funny taste.

Winter Apple Chutney1 cup dried apples coarsely chopped1 cup applesauce1/3 cup lemon juice1/3 cup granulated cane juice1 teaspoon asofoetida1/4 cup seedless raisins1 tablespoon fresh ginger, minced1/2 teaspoon hot sauce, or to taste

In a saucepan, combine all ingredients and bring to a boil over moderately high heat, stirring constantly for 15 minutes. If microwaving, combine all ingredients in a glass bowl. Microwave uncovered on high until slightly thickened and bubbling, for about 8 minutes. Let cool slightly. Puree 1/2 cup of the mixture in a blender or food processor and then mix with remaining chutney. Serve at room temperature or chilled.GREEN CHUTNEY

Barbari Ko Achar (Mint Chatni)4 cups young fresh mint springs and leaves, cleaned and coarsely chopped4 fresh green chilies2 teaspoons asofoetida1-inch piece fresh gingeroot, peeled and cut into small pieces3 tablespoons fresh lemon or lime juice cup plain yogurt or 4 tablespoon of waterSalt to taste

Select only fresh and young leaves and sprigs. Avoid wilted, mature and dry leaves. Wash and chop roughly. Place all the above ingredients into a food processor or blender and process until smooth and well grinded. Once blended, transfer to a serving dish and serve. If not used immediately, it can be stored covered in the refrigerator up to one week. When serving bring back to room temperature. They chutney will start to change color to light pale, once stored in the refrigerator, but the flavor will not change.

Chili Mint Chutney1 cup mexican mint leaves1 teaspoon asofoetida1/4 teaspoon salt or more to taste1 1/2 tablespoon lemon juice2 teaspoon sugar2 small hot chili peppers2 tablespoon water or more if necessary

Combine mint, asofoetida, salt, lemon juice, sugar and chilies in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary.

Coriander Chutney #1Coriander 1 bunchRed Chilies (dry) 2Urad dal 1 Tsp.Tamarind dry 1 small pieceSalt to tasteSugar 1 tspAsofoetida 1 tspOil 1 tbspMustard seeds 1 tspUrad dal 1 tsp.

Wash & coarse chop the coriander. In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it aside. In the same pan add the coriander & fry till it changes color & once it is cooked it shrinks to half the original quantity. Let it cool completely. Add the tamarind, sugar, asofoetida & grind it to a fine paste . Chaunce the seasoning with oil.

Coriander Chutney #21 1/3 cup Coriander leaves1/4 cup almonds chopped2 each jalapeno seeded and chopped1 slice 1/8 inch piece ginger3 tablespoon honey1/2 cup orange juice

Combine all ingredients in a food processor and puree until silky. Force through a strainer discard roughage.

Coriander Chutney #33 cups lightly packed coriander (do not use the stems)1 fresh, hot green chili coarsely chopped1 1/2 tablespoons lemon juice1/2 teaspoon salt1/2 teaspoon ground roasted cumin seedsFreshly ground black pepper

Combine all ingredients in the container of an electric blender. Blend, pushing down with a rubber spatula several times, until you have a paste. Empty the paste into a small non-metallic bowl.

Coriander Chutney #41 tablespoon channa dal1 red chilies, 1 - 41 coconut shelled and grated1 bunch cilantro (coriander)Green chilies, 10 - 15Salt to tasteWaterGarnish1 teaspoon black mustard seeds1 teaspoon channa dal1 teaspoon urad dal1 teaspoon oil

Fry the 1 tablespoon of channa dal with 1-4 red chilies over a low flame until the dal becomes golden brown. Let cool then add along with the coconut, cilantro, green chilies, and salt to a blender with water, as necessary. Blend to desired consistency. Place in bowl. Fry the mustard seeds, channa dal and urad dal in a small amount of oil until mustard seeds pop. Use as garnish on top of chutney.

Coriander Mint Chutney3/4 cup chopped fresh chinese parsley (coriander or cilantro) firmly packed1/2 cup chopped fresh mint firmly packed1 fresh hot green chili (optional)1 tablespoon lemon juice3/4 cup plain yogurt1/4 teaspoon salt

Put the chinese parsley, mint, green chili, lemon juice and 3 tablespoon water into the blender. Blend until smooth, pushing down as necessary with a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the mixture from the blender and fold in. Add 1/4 teaspoon salt, mix, and taste. Add more salt if desired.

Coriander Mint Chili Chutney1 cup packed chopped fresh coriander1/3 cup packed chopped fresh mint leaves1 tablespoon finely chopped fresh jalapeno pepper not seeded, or to taste1/4 teaspoon asofoetida1 teaspoon minced peeled fresh gingerroot2 tablespoon fresh lemon juice1/8 teaspoon ground cumin1 teaspoon honey or sugar or to taste1/4 cup plain yogurt

In a food processor puree the coriander, the mint, the jalapeno pepper, the asofoetida, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally. Transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled.

Exotic Chutney4 cup fresh coriander leaves(firmly packed) washed well, dried1 teaspoon asofoetida1 1/3 cup sweetened coconut flakes toasted, cooled2 jalapeno peppers seeded, chopped3 tablespoon lime juice2 tablespoon grated fresh ginger1/4 cup vegetable oil

In a food processor puree all the ingredients until smooth. Serve chilled.

Fresh Coriander Chutney3 cup chopped green coriander1/2-1 hot green chile chopped1 1/2 tablespoon fresh lemon juice1/2 teaspoon salt1/2 teaspoon ground roasted cumin seedsFreshly-ground black pepper

Combine all ingredients in an electric blender. Blend, stopping and pushing down several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Store in an airtight container, refrigerated, up to 2 days. When making the chutney, use only the top, leafy sections of the coriander plant, as the lower stems become stringy when pulverized

Fresh Green Chutney1 cup (packed) chopped coriander1 fresh green chili, chopped8 ounce plain yogurt1/2 teaspoon salt (more if needed)1/8 teaspoon ground pepper1/2 teaspoon roasted ground cumin seeds1 tablespoon lemon juice

Put the coriander and chili in the container of an electric blender with 3 tablespoon water and blend until a smooth paste. In a non-metallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the blender. Cover & refrigerate until ready to use.

Fresh Mint Chutney2 cup finely chopped fresh mint leaves1/2 teaspoon asofoetida3 tablespoon lemon juice3/4 teaspoon salt1 tablespoon sugar1/4 teaspoon cayenne pepper

Combine the mint leaves and lemon juice in the container of an electric blender. If a blender is not available, chop fine with a sharp knife. Add seasonings and blend for fifteen seconds or mix well with a spoon. Chill and serve.

Green Chutney #11 cup shopped Mint leaves1 cup chopped Coriander leaves4 Tablespoons Tamarind juice1-1/2 teaspoons asofoetida2 inches ginger3 Green chillies1/2 teaspoon Salt1/2 teaspoon Sugar

Wet grind all the above ingredients in a food processor to form a smoothe paste. Refrigerate.

Green Chutney #21 cup shopped Mint leaves1 cup chopped Coriander leaves cup parsley cup basil1/4 teaspoon asofoetida3 Green chillies1/2 teaspoon Salt teaspoon ground black pepper1/2 teaspoon Sugar1/8 teaspoon Nutmeg4 tablespoons lemon juice2 tablespoons olive oil or ghee

Put the olive oil and lemon juice into the blender and the fresh green chilies. Add the spices and the green leaves. The leaves should contain no woody stems. This isnt a problem for coriander, but mint leaves must be removed from the stems. Add scant water as needed to get desired consistency.

Green Chutney #3Chopped coriander leaves 2 cupsMint leaves cupRoasted gram dhal (pottu kadalae) cupSalt tspSugar tspLemon juice, 1 lemonGreen chillies 61/2 teaspoon Salt teaspoon asofoetida

Grind all the ingredients into a smooth paste along with cup of water. Mix in the juice of one lemon. Keep aside till required.

Green Chili Chutney20 green chillies2 tsp. urad dal1 tsp. methi seeds1 tsp. tamarind paste1 tablespoon jaggery teaspoon asofoetidaSalt to tasteGhee to fry

Heat the oil and put the urad dal and methi seeds. As soon it splits put the green chillies and fry all till the skin of green chillies changes. Allow it to cool for some time. Then mix the tamarind paste in water and put all the above fried items with little salt and aesofoetida powder in a food processor and blend together. Heat the pan with a little ghee and add mustard seeds till they splutter. Add to the blended mixture and bring it all to boil on medium heat. To this add the Jaggery and heat the mixture until all the oil dries up, then remove it from heat and allow it to cool.

Green Coriander Chutney1 cup Coriander Leaves4 Green Chillies2 inches Ginger1 Tsp Salt1 Tsp Sugar4 Tsp Mango Powder3-4 Tbsp Water

Wash Coriander Leaves very well and then blend it with all the other ingredients in a Blender.

Hot Green Chutney2 cup fresh mint leaves (packed)2 cup fresh coriander leaves (packed)2/3 cup lemon juice1/4 cup sugar4 jalapeno chilies1 inch ginger, minced1 teaspoon salt1/2 cup plain yogurt

Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in the yogurt. Transfer to bowl (can be prepared 1 day ahead). Cover and refrigerate.

Indian Green Chutney2 bunches parsley, no stems2 teaspoons asofoetida2 to 3 hot chili peppers seeds removed1 small piece fresh ginger peeled1/4 cup unsalted peanuts3 tablespoon jaggery3 tablespoon coconut2 tablespoon sesame seed2 tablespoon lemon juice (or mango powder)1 tablespoon coriander1 tablespoon cumin powder1/2 tablespoon turmeric2 teaspoons cumin seed

Place all the dry ingredients in a food processor or blender, blend very well. Add the greens and blend until very smooth. Add more lemon, brown sugar and green chilies as desired. This works best in a food processor and less well in a blender.

Methi ChutneyMethi -1 bunchGreen Chillies -2Tamarind paste -1 TablespoonSaltRed chillis -11 teaspoon cumin1 tablespoon urad dal (black gram)2 teaspoons channa dal1 teaspoon mustard seeds2 teaspoons asofoetida

Seperate and wash the leaves. Take a pan and put some oil and fry the leaves along with Green chillies and tamarind for 5 min. Cool it for a while and grind them with salt and little water, and add seasoning when ready to offer. This is a good prep for diabetics.

Mint ChutneyMint (Pudina) 1 bunchRed Chilies (dry) 2Mustard seeds 1 tspUrad dal 2 tspTamarind paste, 1 tablespoonSalt to tasteSugar 1 tspAsofoetida, 1 tspOil 1 tbsp.

Wash & coarse chop the Mint. In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it aside. In the same pan add the mint & fry till it changes color & once it is cooked it shrinks to half the original quantity. Let it cool completely. Add the tamarind, sugar, asofoetida and grind it to a fine paste. Chaunce the seasoning with the other tsp of urad dal and mustard seeds in a little oil.

Mint Coriander Chutney #11 bunch coriander leaves1 bunch mint leaves1 green chili1 tablespoon tamarind paste1 teaspoon salt4 tablespoon water1 teaspoon asofoetida

Clean pick and wash the coriander and mint. Separate pulp from tamarind and squeeze out the pulp. Grind coriander, mint, and green chili to fine paste. Add the tamarind and salt. Blend well. In an airtight jar can be refrigerated for up to one week.

Mint Coriander Chutney #23 bunches Coriander, stems trimmed and finely chopped1 small bunch fresh mint, leaves only, finely chopped1 teaspoon asofoetida1 inch ginger, minced1-2 serrano chilies finely chopped with seeds1/2 teaspoon saltJuice of 1 small lemon1/2 tablespoon peanut oil

Mix ingredients in a bowl. Turn out onto a board and chop/mash until a paste is formed.

Mint Coriander Chutney #32 medium bunches fresh coriander1 medium bunch fresh mint6 fresh jalapeno peppers or to taste1 teaspoon asofoetida1 piece fresh ginger (1/2 inch) peeled and grated1 teaspoon lime juice1/2 teaspoon sugarSalt to taste1 teaspoon vegetable oil1/2 teaspoon mustard seeds1/2 teaspoon cumin seeds

Coarsely chop coriander, mint, and peppers. Process first eight ingredients in a blender, adding enough water to make a coarse paste. Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and fry till browned. Remove from heat and add to chutney. Mix well before serving. The chutney is best when made just before serving, but may be refrigerated and used within 24 hours.

Mint Mango Chutney cup Mint Leaves cup grated Raw Mango3 Green Chillis1 Tsp Salt1 inch Ginger Tsp Cumin Seeds Tsp Sugar4 Tsp Water

Wash the Mint Leaves very well and then blend it in the blender along with the other ingredients. Add more water if needed and blend again.

Sweet Mint ChutneyMint Leaves - 1 cupDry Chillies 2Salt 1/4 tspTamarind paste, lime-sizedSugar to taste

Wash the Mint leaves and place in food processor. Add the dry chillis and tamarind and grind to a smooth paste. Place in a bowl, add sugar and salt, mix well and offer.

Tamil Nadu Green Chilly ChutneyGreen Chillies - about 8Tamarind - 1 teaspoonAsofoetida - 1/8 teaspoonSalt to tasteMustard Seeds - 1/4 tsp Urad Dhal - 1/4 tspGhee - 1 tsp

Heat up 1/2 of the ghee and saut the green chilly until tender. Grind this into a fine, slightly watery paste along with the tamarind, asofoetida and salt. Heat up the remaining ghee and fry the mustard and urad dhal. Add the ground paste and simmer over a low flame for about 10 minutes. Remove when the paste thickens in consistency. If interested you may add a small piece of jaggery along with the paste while heating it up.

Tamil Nadu Mint ChutneyFresh Mint - 1 bunch Grated Coconut - 3 tspGreen Chilly - 2 Salt - to taste

Wash the mint and remove the leaves. Drain off excess water and grind into a fine paste along with the rest of the ingredients. If interested, you may add 1/2 tsp of freshly squeezed lemon juice.