4 Types of Chutney Recipes for Ramadan (Ramadan Special)

Описание: 4 Types of Chutney Recipes

Ramadan Recipes Episode 2: Four Types of Chutneys

Imli ki Chutney

250 g tamarind
1000 ml water
250 to 300 g gurr/sugar
1 pinch salt & black salt
1/2 tsp chilli flakes
1/4 tsp chilli powder
1/4 tsp ginger powder
1/2 tsp cumin powder
1 tsp vinegar

Soak the tamarind in 500 ml water for 2 hours

Mix the pulp in the water and strain it. Press the seeds to remove all the pulp

Wash the seeds with remaining 500 ml water and repeat the straining process. Discard the seeds

Add the pulp to a pan and bring to a boil

Add the spices and jaggery. Cook on medium flame for 20-25 min till thickened

Adjust the sugar & salt then add the vinegar. Mix well & cool completely at room temperature before refrigerating in an air tight container.

Aloo Bukhara Chutney

400 g dried aloo Bukhara (plum)
3 cup water
250 to 300 g sugar
1 pinch salt & black salt
1/2 tsp ginger powder
1/4 tsp zeera pwd
1/2 tsp red chilli pwd
1/2 stick cinnamon
1 tbsp heap melon seeds
1 tsp vinegar

Bring the water to a boil & add the plums

Cook for 5 minutes then add in the sugar & spices

Lower the flame and cook for 15 min till thickened & golden brown

Add the melon seeds, vinegar & mix well

Store in clean air tight container

Green Chutney

Handful fresh coriander leaves
1½ Handful fresh mint leaves
4 garlic cloves
2 inch piece ginger
2 Green chillies without seeds
1 tsp sugar
1 tsp cumin seeds
1½ tsp Black salt
1/2 tsp salt
1 tbsp lemon juice
1 ice cube
2-3 tbsp water

Combine all the ingredients in a chopper & blend till smooth. Do not overblend.

Yellow Chutney

2 boiled potatoes
4 tbsp tamarind pulp
1/2 tsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric
1/2 tsp chilli flakes
1/4 tsp chilli pwd
1/2 tsp salt
1/2 tsp sugar
1/4 tsp citric acid/lemon juice
Yellow food colour

Add all the ingredients in a blender with some water & blend till smooth Transfer to a pan. Add more water and cook for 5 to 7 min till thickened.

Adjust the salt & serve.

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