Madrassi Coconut Chutni

Ingredients :

 
   Coconut 1 cup (chopped)
   
   Whole red chilies 5 – 6
   
   Curry leaves 5 – 6
 
   Tamarind paste ½ cup

   Fennel seeds 1 tsp
 
   Oil 2 tbsp
 
   Salt to taste


Cooking Directions:

1. In a pan, heat oil and saute fennel seeds, whole red chilies and curry leaves.
2. Then roast chopped coconut in dry pan.
3. Now blend coconut, fennel seeds, fenugreek seeds, tamarind paste, whole red chili, oil and salt to taste in a blender jug to blend.
4. Serve in a serving bowl.

Hyderabadi Chutni

Ingredients :


  Tomato 250 gm
  
   Red chili powder 1 tsp
 
  Ginger garlic paste 1 tsp
  
   Turmeric 1/3 tsp
   
   Mustard oil 1 tbsp
   
   Salt as required



Cooking Directions:

1. Put mustard oil in a pan and add ginger garlic paste.
2. Now add tomato, red chilli powder, turmeric and salt and cook it for 2 – 3 minutes.
3. When tomato start to tender take it out from pan and put it in blender and make paste.

Bhunay Huay Chanay ki Chutney

Ingredients :

•  

   Chickpeas 2 cups (roasted)
 
  Tamarind paste 1/2cup
 
  Garlic cloves 5 – 6
 
  Whole red chilies 5 – 6
 
  Salt as required


Cooking Directions:

1. In a blender blend together the roasted chickpeas, tamarind paste, garlic, whole red chilies and salt.
2. The chutney is ready to serve.

Hara Dhania, Podina and Tamater ki Chatney

Ingredients :

•  

    Hara dhania 1/2 cup
    Podina 1/4 cup
    Tomato/tamatar 1 medium size
    Zeera 1 tsp
    Garlic clove 1 large
    Salt to taste
    Imli pulp 1/4 cup



Cooking Directions:

1. In a blender add all ingredients and blend them without using water, make a paste and serve.
2. You can adjust sour taste of imli according to your taste.

Green Tomato Chutney

Ingredients :

Green tomatoes 6

Green chilies 8

Green coriander 1 bunch

Garlic 6 cloves

Lemons 2

White cumin seeds 1 tsp

Red chili 1 tsp (crushed)

Salt to taste

Sesame oil 2 tbsp

• 
  

Cooking Directions:

1. Roast tomatoes on stove.

2. Now in a blender, combine roasted tomatoes, green chilies, green coriander, garlic, white cumin and salt, blend well.

3. In a frying pan add grounded chutney, lemon juice and crushed red chilies.

4. Fry for 5 minutes and serve.

اجزاء

سبز ٹماٹر 6   
سبز مرچیں 8   
سبز دنیا 1 چڑھانے   
لہسن 6 لونگ   
لیموں 2   
وائٹ جیرا 1 عدد   
لال مرچ 1 عدد (پسے ہوئے)   
ذائقہ نمک   
    تل کا تیل 2 چمچ    

ہدایات کھانا پکانے

     چولہا پر روسٹ ٹماٹر 

.
     اب ایک blender میں، بنا ہوا ٹماٹر، سبز مرچیں، سبز دنیا، لہسن، سفید زیرہ اور نمک، اچھی طرح سے گھل مل جمع 

.
     ایک کڑاہی میں زمین کی چٹنی، نیبو کا رس اور پسے ہوئے سرخ مرچ شامل کریں

.
     5 منٹ کے لئے اور خدمت بھون.

Beetroot Chutney

Ingredients :



    Beet root 2  

    Onion ½
 
    Garlic cloves 3
 
    Whole Red Chilies 5
 
    Cooking Oil 2 tbsp
 
    Salt to taste



Cooking Directions:

1. Put chopped beet root, onion, whole red chilies, and garlic cloves and fry until it becomes a soft mixture.
2. Put this mixture in a dish.
3. Add lemon juice, and salt in it and mix.
4. Grind this mixture in a grinder.
5. Chutney is ready.
   
   
   
   
   اجزاء
   
   چقندر 2
   
   پیاز ½
   
   لہسن لونگ 3
   
   پوری لال مرچ 5
   
   کھانا پکانے کے تیل 2 چمچ
   
   نمک حسب ذائقہ
   
   
   
   
    باورچی خانے سے متعلق ہدایات
   
   
   یہ ایک نرم مرکب ہونے تک کٹی چقندر، پیاز، پورے سرخ مرچ، اور لہسن لونگ اور بھون ڈالو.
   
   ایک ڈش میں اس مرکب ڈالو.
   
   اس میں لیموں کا رس، اور نمک شامل کریں اور مکس.
   
   ایک چکی میں اس مرکب کو پیسنا.
   
   چٹنی تیار ہے.

Nauratan Chutney

Ingredients :

• Sugar 1 kg
• Water 3 cup
• Kerry 1 kg (peeled and grated)
• Dried dates 15 (thinly sliced and soaked overnight)
• Char maghaz 1 tbsp
• Raisins 3 tbsp (soaked in water)
• Almonds 3 tbsp (blanched and sliced)
• Red pepper 1 tbsp (crushed)
• Onion seeds 1 tbsp
• Salt 1 tsp

Cooking Directions:


1-  Soak kerry in water and drain the water.
2-  Cook sugar syrup by cooking together water and sugar for 10 minutes.
3-  Add grated kerry, dried dates, char maghaz, raisins, almonds, crushed red pepper, onion seeds and salt.
4-  Cook till chutney thick.
5-  Remove, cool and fill in sterilized bottles.

Sweet and Sour Kerry Chutney

Ingredients :

• Kerry ½ kg (peeled and cut into small cubes)
• Sugar 1 cup heaped
• Citric acid ½ tsp
• Ginger 2 inch (julienne)
• Salt ½ tsp heaped
• Red pepper 1 tsp heaped (crushed)
• Orange color pinch
• Button red chili 4 – 6

Cooking Directions:


1-  Peel and cut kerry into cubes and boil in 1 cup water for 5 minutes.
2-  Add sugar mix with citric acid, ginger julienne, salt, crushed red pepper and orange color.
3-  Cook till thick syrup formed.
4-  Lastly add button red chili and remove.
5-  Cool and fill in sterilized jars

اجزاء
     کیری ½ کلو    (کھلی اور چھوٹے cubes میں کاٹ)
      

اضافہ چینی 1 کپ
      

سائٹرک ایسڈ ½ عدد
      

  (julienne)      ادرک 2 انچ

 

 نمک ½ عدد میں اضافہ

 
     سرخ مرچ 1 عدد میں اضافہ       (پسے ہوئے 

      

 اورینج رنگ چوٹکی

 
     بٹن سرخ مرچ  4 

ہدایات کھانا پکانے

 

 پیل اور سائٹ میں کیری کاٹا اور 5 منٹ کے لئے 1 کپ پانی میں ابال.

 سائٹرک ایسڈ، ادرک julienne، نمک، پسے ہوئے سرخ مرچ اور اورنج رنگ کے ساتھ چینی مکس کریں.

 گاڑھا ہونے تک پکایں.

آخر میں بٹن سرخ مرچ شامل کریں اور ہٹا لیں.

  

ٹھنڈا کر لیں اور پھر جار میں ڈال کر استیمال کریں

 

Sonth ki Chutney

Ingredients :

• Tamarind pulp 1 cup
• Sugar ½ cup
• Salt ½ tsp
• Red pepper ½ tsp heaped (crushed)
• Cumin 1 tsp (roasted and crushed)
• Sonth 1 tsp (grinded)

Cooking Directions:


1- Cook together tamarind pulp, sugar, add cumin, salt, crushed red pepper.

2- Lastly add sonth and remove.

Khatti Methi Chutney

Ingredients :


Tamarind pulp 1 cup (thick)
Sugar ½ cup
Chili powder ½ tsp
Cumin powder ½ tsp
Salt ½ tsp
Garlic paste ½ tsp

 

Cooking Directions:


1- Mix altogether cook till thick and glossy.
2- Khatti methi chutney is ready to serve.

اجزاء:

 املی کا گودا 1 کپ (موٹی)
 چینی ½
کپ مرچ پاؤڈر ½ عدد
جیرا پاؤڈر ½ عدد
نمک ½ عدد
لہسن کا پیسٹ ½ عدد


ہدایات کھانا پکانے:
 

موٹی اور چمقدار تک کھانا پکانا مکمل طور ملائیں.

 کھٹی میٹھی چٹنی کھانے کے لئے تیار ہے

Yogurt Chutney (Dahi ki Chutney)

• Ingredients 
•  
• -  Yogurt 1 cup
• -  Mint leaves ¼ bunch
• -  Cumin seeds 1 tsp
• -  Green chili 2
• -  Tamarind juice 2 tsp
• -  Salt as required
•  
•  
• Cooking Direction 
•  
• 1- Whipped yogurt in a bowl.
• 2- Now add mint leaves, cumin seeds and green chilies.
• 3- Mix well and chutney is ready.
• 4- Along with this add tamarind juice and salt.
• 5- Delicious yogurt Chutney is ready to serve.

Tamarind and Mint Chutney املی اور پودینے کی چٹنی

•  
•  

  Ingredients

• -  Mint leaves ½ bunch
• -  Tamarind juice 1 cup
• -  Red chili 1 tsp
• -  Cumin seeds 1 tbsp
• -  Salt as required
•  
•  
  

  Cooking Directions

  1. In a blender add mint leaves, red chili, cumin seeds and salt. Mix and chopped well.
  2. Also add tamarind juice.
  3. Delicious Imli Aur Pudine ki Chutney is ready to serve.

Garlic and Green Chili Chutney

Ingredients

• Garlic cloves 10
• Coriander leaves ½ bunch (finely chopped)
• Mint leaves 4 tbsp (finely chopped)
• Lemon 1
• Salt to taste
• Green chilies 6
• Tamarind water ½ bowl
• Red pepper ¼ tsp

 

Cooking Directions

1. In a blender put garlic, green chilies, green coriander leaves, mint leaves, tamarind juice and blend well.
2. Add red chili, salt and lemon juice, mix.
3. Delicious garlic and green chili chutney is ready to enjoy with snacks or with meal.

Red Chili Chutney

• Ingredients

   
• 
  
• White cumin 2 tsp
• Garlic 8 tbsp
• Cooking oil 4 tbsp
• Salt ½ tsp
• Whole red chili 20
•  
•  

• Cooking Directions

•  
• 1. Grind all ingredients in grinder.
  2. Heat oil in a fry pan and fry on slow flame until oil comes on surface.
  3. Ready to use.
   

Gajar Ka Achar

Ingredients: 1/2 kg Carrot 4 tbsp Mustard seeds ground 3 tbsp Crushed red pepper to taste Salt 1 bottle Vinegar 2 tbsp Jaggery 1 tbsp Turmeric 6 to 7 glass Water

Method: In a pan boil ½ kg carrots cut into slices till little tender. Remove from water, marinate with 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric and salt to taste. Boil 6 to 7 glasses of water with 2 tbsp jaggery, 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric, salt to taste and 1 bottle of vinegar. Now keep the boiled water and marinated carrots in sun light for 2 days. Now mix both and keep in jar, don’t mix with a wet spoon, use after 3 days.

Aam Ka Achar

Ingredients: • 3 Raw Mangoes (medium sized) • 4 tbsp Red Chili Powder • 4 tbsp Mustard Powder • 3 tbsp Salt • 200 ml Sesame Oil • 1 tbsp Methi Seeds (roasted)

Method: • Clean and wipe dry the mangoes. • Cut them into halves along with the seed. • Remove the pulp from the seed. • Dice the mangoes ensuring that the hard shell is there in each piece inside. • Mix red chili powder, mustard powder, salt, and methi seeds in a bowl. • Add the mango cubes in this powder and mix them well. • Take dry earthen jar and put the mango cubes into it. • Add sesame oil to the mango cubes and mix them well. • Put the jar in sunlight for 3-5 days. • Mango Pickle is ready to eat.

Watermelon Pickles

Ingredients: 16 cups watermelon pieces (approximately 1/2 a large watermelon) 1 cup salt cold water 2 tablespoons whole cloves 3 cinnamon sticks 2 pieces ginger root 1 lemon, thinly sliced 8 cups granulated sugar 4 cups white vinegar 4 cups water

Method: 1-Use the firm light pink watermelon flesh; cut in 1 inch pieces. 2-Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces add more water if needed to cover watermelon. 3-Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain. 4-Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes. 5-Add watermelon pieces and simmer until clear; remove spice bag. (Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.) Pack, boiling hot, into hot sterilized jars, leaving 1/8 inch head space; seal.

Shaljam, Adrak aur Piaz ka Achar

	Ingredients: 5-6 small onions 2 reddish ½ cup chopped ginger ½ tsp nigella seeds ½ tsp fenugreek seeds 1 cup vinegar 1 cup water 2 tsp salt 3-4 whole green chillies
Method: In a pan, cook 1 cup water with vinegar, salt, nigella seeds and fenugreek seeds until it reaches it boiling point. Then add chopped onion, chopped reddish and whole green chillies and cook until it reaches its boiling point again. Store in a jar and use after 1 or 2 days. Declicious Shaljam, Adrak aur Piaz ka Achar is ready to serve.

Spicy Tomato Pickle

Ingredients: Tomatoes, chopped - 5 cups Salt - 1 teaspoon Cayenne pepper powder - 1 teaspoon Turmeric powder - 1 teaspoon Asafoetida powder - 1/2 teaspoon Fenugreek seeds, roasted and powdered - 1 teaspoon Curry leaves - a bunch (or 1 Tablespoon dry) - optional Oil - 2 Tablespoons Mustard seeds - 1/2 teaspoon

Method: 1-Heat oil in a non stick pan. Pop the mustard seeds ( use a splatter screen.) 2-Add the tomatoes (warning - it will splatter!) and let it cook on medium heat for a while. 3-When is simmers, add the powders (except fenugreek) and the leaves. 4-Cook till dry and the oil appears on the sides. Stir for another five minutes till completely dry. 5-When cool, add the fenugreek powder and mix. Notes: This is more like a paste and can be used as sandwich spread or with tortillas (chapattis) or pooris or with rice as a pickle. Keep refrigerated.

Baigan ka achar (brinjal pickle)

Ingredients: 1 kg brinjals big 1 bottle vinegar 2tbsp sugar 2tsp red chilli powder 2tsp turmeric powder 1 cup oil 1 tsp garlic ginger paste for bhagar: 1 tsp hin seeds 5-6 curry leaves 1 tsp onion seeds, 1 tsp mustard seeds 5-6 fenugreek seeds 7-8 green chillies.

Method: 1-first cut Brinjal in to cubes along with stems. 2-now cut the green chilies but not till end just a little cut take ginger garlic paste and little vinegar with salt and apply on chillies keep them aside. 3-now take a wok heat the oil then put bhagar masala and fry till dark then add Brinjal in the wok and fry for few minutes. 4-then put red chilli powder and turmeric powder in it then add vinegar with little water in it. 5- now add sugar and salt to taste in the brinjals and put green chillies in it then simmer for 15 minutes on low flame. 6-now achar is ready you can put some tamarind water in it to preserve it for 15 days.