ANY TIME CHUTNEY

ONION CHUTNEY

INGREDIENTS

Onion                                   - 1 kg

Red chili powder                 - 50 grams

Salt                                      - 2 tablespoons

Turmeric Powder                -  1 Teaspoon

Gingelly/Til oil                   -   250 ml

Tamarind pulp                    - 100 grams

Mustard Powder                  - 3 Tablespoons

Jeera/Cumin powder           - 1 Teaspoon

Vinegar                               - 3 Teaspoon (Optional)


METHOD


Grind onion.

Chop garlic finely.

Heat oil in a thick bottom pan.

Add ground onion, salt and garlic together.

Cook on low flame till thick.

The add red chili powder, jeera powder, mustard powder and turmeric powder and cook for a few minutes till oil separates.

Add tamarind pulp and cook for a few more minutes till thick again.

Finally add vinegar if needed. Remove from flame and store in an airtight bottle.



APPLE CHUTNEY


Ingredients :

Apples                                   - 1 kg

Onion                                    - 2 Nos

Brown sugar or Jaggery        - 250 grams

Ginger Paste                          - 1/2 Teaspoon

Garlic                                     - 1/2 Teaspoon

Salt                                         - 1 Teaspoon

Vinegar  (Optional)                 - 1 Teaspoon


METHOD

Grate apples and onions.

In a heavy bottom pan add the grated apples, onion, ginger and garlic paste.

Keep stirring till almost cooked and thick.

Add Brown sugar or jaggery and salt to the mixture.

Mix well and keep on low flame and keep stirring till thick again.

When the chutney becomes thick remove from fire and add 1 teaspoon of vinegar (Optional) and bottle.

PICKLES MADE EASY

TOMATO PICKLE

INGREDIENTS :             

Tomatoes                             -1 kg

Salt                                      -100 grams

Cumin seeds/Jeera              - 1 Teaspoon

Red chilly powder              - 100 grams

Tamarind                             - 100 grams

Asafoetida /Hing                -  1/4 Teaspoon

Mustard seeds                    - 2 Teaspoon

Turmeric Powder               - 1 Teaspoon

Vinegar or lime Juice          -2 Teaspoons


METHOD

Wash the firm ripe tomatoes.

Cut into small pieces.

Heat oil and season mustard and cumin seeds/jeera.

Add cut tomatoes and fry well.

Add a thick extract of tamarind pulp and fry well.

Add all powder spices and salt.

Cook till the oil separates and the mixture thickens.

Finally add vinegar or lemon juice and remove from fire.

Bottle when cool.




LIME PICKLE


INGREDIENTS

Lemons (Big)                           - 20 Nos

Rock salt                                  -200 grams

Green Chilies                           - 6 to 8 Nos

Raw mango ginger                   -100 grams(Optional)

Gingelly/Til Oil                        - 400 Ml

Red chili Powder                      - 150 to 200 grams

Turmeric powder                      - 2 Teaspoon

Mustard seeds                          - 50 grams

Fenugreek/ Methi seeds           - 2 Teaspoon

Asofoetida/ Hing Pow.            - 1/2 Teaspoon


METHOD


Wash and dry lemons.

Cut them into 4 to 8 pieces.

Add powdered rock salt and mix well.

Cut the green chilies into two.

Cut the mango ginger into rounds.

Add the cut mango ginger and chilies to the cut lemons.

Transfer all to a glass bottle or jar, keep in sun for four to five days.

Mix red chili powder, turmeric powder and fenugreek/methi seeds (dry roasted and powdered
coarsely together.

Add all the powders to the lemon mixture and mix well.

Heat oil and season the mustard seeds. when it crackles add asofoetida/hing and remove from fire.

When cool, add the oil to the pickle, mix well and store.

MANGO TANGO

 RAW MANGO / PANNA CONCENTRATE
   

Ingredients.

Raw mango pulp -                5 cups

Sugar -                                10 cups

Water -                                  5 cups

Salt -                                    ¼ Teaspoon

Black salt -                           ¼ Teaspoon

Black pepper powder           ¼ Teaspoon

Mint extract -                        5 Teaspoons

Citric Acid -                           ¼ Teaspoons

K.M.S (Preservative) -           A pinch (optional)

Green Color -                        1 pinch (optional)

METHOD

Blanch the mangoes in hot water for 5-10 minutes and transfer to cold water.

Remove skin and seed and grind it smooth.

Bring water to boil, add sugar and citric acid and remove from fire after 5 minutes.

Strain the sugar syrup.

When cool add mint extract, pepper powder, black salt and salt.

Add the mango pulp and mix well.

Finally add K.M.S (preservative) and green color if needed and bottle.

Serve one fourth concentrate with 3 parts chilled water.

                                            
MANGO SQUASH

INGREDIENTS.

Mango Pulp               - 5 cups

Water                         -  7 cups

Sugar                         - 7 cups

Citric acid                   - 2 Teaspoon

Lemon yellow color   -  2 pinch (Optional)

Mango Essence       -  1 Teaspoon(Optional)

K.M.S(Preservative) -  ¼ Teaspoon(Optional)

METHOD

Select fully ripe mangoes

Remove skin and seed and grind smoothly.

Strain the pulp with the strainer.

Boil water and sugar.

When it starts boiling add citric acid and boil for another 5 minutes.

Strain the sugar syrup and mix with mango pulp.

When cool add preservative, color and essence (if required) and bottle.

For serving mix one part concentrate with four parts of chilled water.