Chutney’s play a very important accompaniment with Indian food especially with the snacks. The method of making is almost the same that is grinding all the ingredients as per ones consistency; coarseness and some chutney require tampering. Normally eaten with our fried lip smacking Snacks like the wada’s, bhajiya’s, bhel, samosa’s, Kachori’s etc.
1 bunch of fresh green garlic leaves, handful of coriander leaves, 2 tsp of sugar, salt as per the taste, green chillies 7 to 9 and 2 tabsp of fresh grated coconut. Simply grind it with 1/2 cup of water.
Kairi (Raw Mango) Chutney
2 to 3 chopped raw mangoes (kairi), red chilli powder 4 tsp, salt to taste, jaggery 2 tabsp and oil 2 tsp. Same process – grind it without water.
Garlic flakes 15 to 18, dry grated coconut 2 cups, red chilli powder 4 to 6 tsp, salt to taste, peanut roasted 2 tabsp (optional). Grind it together in a dry grinder. This chutney is not to be refridgerated. Last really long.
3 cups full of mint leaves, 1 cup full of coriander leaves, 1 cup grated fresh coconut, sugar 1 tabsp, green chillies 7 to 8, onion 1 (optional), salt to taste. Grind it with 1/2 cup of water.
4 roasted whole tomatoes, sugar 2 tsp, salt to taste, red chillies (if dry – soak it for 10 min in warm water) 8 to 10, chat masala 1 tsp. run it thru the grinder for a few seconds ( 5 to 8secs) No water to be added.
Tamarind Date Chutney
Tamarind and dates 100 grams each, water 2 cups. Boil the Tamrind and dates in equal quantities for 5 mins, add salt, if needed add jaggery a tabsp. After grindin strain the mixture thru a sieve.
OOHhhh while I m posting this….my elder ones hungryyyyyyyy !!!!