Sweet Tamarind Chutney/इमली की मीठी चटनी)

This chutney is made through out India as an accompaniment to different snacks and appetizers. I learnt it from my mom when I was 10 yr. old . So actually this recipe comes from mom's mom's kitchen, which makes it very special!

Preparation time: 5min. 
Cooking time: 10 min.
Servings: 200 ml of thick chutney


Ingredients required:

• 100 gm. Tamarind soaked in water for 10- 15 min.

Tamarind

•  Water

• 75 gm. Jaggery 

Jaggery (Gud)

• 1/2 teaspoon Salt

• 1/4Tea spoon Black Salt (kala namak) 

Kala Namak ( Black Salt)

• 1/2 teaspoon Chilly powder

• 1/2 spoon dry Ginger powder (Saunth)

• 1 teaspoon roasted and ground Cumin seeds

Directions to prepare Sweet Tamarind Chutney

• Making tamarind Pulp 

• Soak tamarind in 100 ml. water for 30 - 40 min.

Tamarind soaked in water

• Mash the soaked tamarind.

• Filter the liquid and discard the solid.

• Use this pulp for making chutney.

Tamarind Pulp

• Making Sweet Tamarind Chutney From Tamarind Pulp:

• Add the following to the pulp:
• 100 ml.Water
• 75 gm. Jaggery 
• 1/2 teaspoon Salt
• 1/2 teaspoon Chilly powder
• 1/2 spoon dry ginger powder(Saunth)
• Boil the above mixture till it becomes thick, but is of  pourable consistency. 

Tamarind pulp,chili powder,Jaggery and salt being cooked together

• Cool and add roasted and ground cumin ,black salt and mix thoroughly.Sweet chutney is ready.

Sweet Tamarind Chutney

• Enjoy different snacks, chat, parathas with Sweet Tamarind Chutney  :) 

• This chutney can be stored in fridge for 2-3 weeks.

Tips:

• Remove the seeds from Tamarind before soaking. It will become easier to make pulp then.

• Keep stirring occasionally while cooking the chutney.

 Suggested Variations:

• Long cut pieces of date,dry dates can be added during cooking the chutney.

• Raisins can be added during cooking chutney.

• In the absence of dry ginger powder (saunth) grated fresh ginger can be taken.

 

Green Coriander and Mint Chutney

Green Coriander and Mint Chutney

  In Kumaon hills green chutney is a must with lunch as it enhances digestion as well as adds flavor to the food. I vividly remember sitting next to my granny in the village when she would grind the chutney on a grinding stone. The seeds of chutney making were sown in me then and now I am sharing the recipe with you all. God bless her soul ! 

 Preparation time: 5 min.
Servings: 10 - 15 small servings.


  Ingredients required

• A small bunch of coriander leaves

Coriander (Dhania)

• 1/2 bunch of mint leaves, finely cut (mint leaves should be half the amount of coriander leaves) 

Mint leaves ( Pudina)

• 1 - 2 Green chili

Green Chili

• 10 ml.Lemon juice
• 10 gm. Ginger.

Ginger

• 10gm. Jaggery

  Directions to prepare Green chutney:

• Clean and wash coriander and mint .
• Drain and cut coriander leaves.

• In a grinder, grind the following to a uniform consistency paste :

• Cut coriander leaves
• Mint leaves
• Green chilies
• Ginger
• Jaggery/sugar
• Salt. 
• Take the paste out in a bowl and add lemon  juice in it.
• Mix the above mixture nicely. Green chutney is ready.

Dhania and Pudina ki chutney(Coriander and mint chutney)

Enjoy different snacks, chaat, parathas with Green Chutney  :)

  Tips:

• Do not put lemon juice while grinding, else taste will become bitter. 
• Wash coriander and mint leaves thoroughly to remove all dirt from it.

  Suggested Variations:

• Instead of lemon juice Tamarind/Tamarind pulp can be taken.
• Cumin seeds add distinct flavor when added along with ginger.It also increases the digestive power so try adding cumin seeds for a change .
• One small onion and 3-4 cloves can also be added to the mixture while making paste for chutney. 
• Different flavor chutney can be made by different permutation combination of cumin/garlic/onion along with coriander and mint leaves.