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Thread: different chutneys

  1. #1
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    Default different chutneys

    Garlic (Lehsan) Chutney

    Ingredients
    4-6 clove of garlic (Lehsan)
    cup Whole dried red chilies
    salt according to taste

    Instructions
    Grind all of the above ingredients together with a little water to liquefy



    Imli Chutney

    Ingredients
    250 gms. tamarind (Imli)
    2 cups sugar
    Salt according to taste
    1/2 tsp chili (Lal Mirch) powder
    inch piece of ginger (Adrak) or Dried ginger (Sounth)

    Instructions
    Soak the imli in lukewarm water so that it softens.
    Rub well to remove the seeds.
    Strain out all the juice into a container.
    Put on low heat and bring to boil.
    Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
    A small piece of ginger can be added and later removed for an extra flavor.
    When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid)



    Khajur ki Chutney

    Ingredients
    50 grm. pitted dates
    15 grm. seedless raisins
    1 tsp. cumin seeds (Zeera) powder
    1 tsp chili (Lal Mirch) powder
    1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice
    125 ml water
    3/4 tsp salt
    1 tsp soft brown sugar

    Instructions
    Put all the ingredients in a blender and mix well. Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.



    Mint (Podina) Chutney

    Ingredients
    1 bundle of mint (Podina) leaves
    1 tsp. salt
    cup Whole dried red chilies
    5 tbs. tamarind (Imli) paste
    2 green chilies

    Instructions
    Soak the Tamarind in water for an hour.
    Remove the seeds from the tamarind.
    Put everything into a grinder and grind until it's a smooth paste. Refrigerate
    ranisrequest - different chutneys

  2. #2
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    Default Re: different chutneys

    tnx 4 sharing

  3. #3
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    Default Re: different chutneys

    u r welcome
    ranisrequest - different chutneys

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