Aaloo Bukhara Chutney

Ingredients:

1 cup Sugar
1/2 lbs aaloo bukharay (Prunes)
1 drop Red Food Color (Optional)

Method:

Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours. In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat. Add the food color if you want the sauce to take on a reddish tinge. When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool. Serve as a condiment

Imli Chutnee

Ingredients:

Put tamarind pulp in a bowl with hot water and allow to soak until water is cool. Knead and squeeze pulp away from the seeds. until it is dissolved in the water, then strain through a fine nylon sieve, pushing all the pulp through. If necessary, add a little more water to assist in getting all the pulp from the seeds. Add salt, sugar and other ingredients to the tamarind and stir to mix well. Taste and add more salt if necessary, lemon juice to sharpen the flavor and if liked, a small pinch of chili powder. Imli chutney is reaady ENJOY!

Coconut chilli chutney

Coconut chilli chutney ingredients:

1. Fresh coconut grated – 1 cup
2. Chilli powder – 1 tsp or to taste
3. Cumin seeds – ½ tsp
4. Garlic flakes -3
5. Salt – to taste

Chilly chutney preparation:

Add all ingredients in a mixer jar.

Grind it to a fine paste with little amount of water.

Transfer into serving bowl.

Serve with Idly,Dosa, etc...

Chilli chutney

Chilli chutney preparation:

Add all ingredients in a mixer jar.

Grind to a fine paste without adding any water.

Transfer into serving bowl.

Serve with idly, dosa, upma. With in 5 mins chilli chutney is ready.

Easy to prepare.

Channa dal chutney

Channa dal chutney ingredients:

1. Channa dal – ½ cup
2. Fresh coconut pieces – ¼ cup
3. Green chillies – 3 or to taste
4. Ginger – ½ inch
5. Salt – to taste
6. Oil – 1 tsp

For seasoning:

1. Mustard seeds – ¼ tsp
2. Urad dal – ¼ tsp
3. Curry leaves – 4
4. Oil – 1 tsp

Chutney preparation:

Take a pan and heat with 1 tsp of oil.

Add the channa dal, green chillies and ginger.

Fry till they turn into golden yellow colour.

Remove from heat.

Allow it to cool.

Add the fried ingredients, coconut pieces and salt in a mixer grinder.

Grind to a fine paste.

Transfer into serving bowl.

In the same pan add 1 tsp of oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Serve with idly, dosa, upma, etc…

APRICOT CHUTNEY RECIPE

Ingredients:

360 gms Apricots (Khumani)
1 cup Vinegar (Sirka)
2 cups Water
2 tsp Salt (Namak)
1/2 level tsp Red chili pepper (Lal Mirchi)
2 big Cardamom (Elaichi Moti), crushed
1/4 kg Sugar (Cheeni)
2 tea-spoons long strips of ginger
1 clove garlic, chopped
4 tea-spoons raisins
8 blanched almonds

How to make apricot chutney:

• Put apricots in boiling water till soft..
• Peel and mash the apricots
• Strain the pulp and wash the stones of apricots with one cup of water.
• Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
• Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown
• Put it in jar. This can be kept for one year..