Saturday, January 21, 2017

GREEN CHUTNEY & SWEET CHUTNEY

GREEN CHUTNEY & SWEET CHUTNEY

Many of our Indian snacks commonly served as street food such as Chaats, Bhel Puri, Ragda Patties etc owe much of their taste to the chutneys that are served with them.

We often use a Mint & Coriander Chutney ( commonly known as " Green Chutney") to give it the spice and a Khajur Imli ki Chutney ( made of Khajur or Dates, and Imli which is tamarind) to give it a perfect balance between the spicy and the sweet.

You may be aware that Mint Leaves or Pudina in Hindi have many health benefits.

While you can make a straight forward Imli (Tamarind) Chutney, the addition of dates not only adds to the taste quotient but makes it more healthy too as dates have immense health benefits.

These recipes have been adapted from a cookery book by the legendary Tarlaji Dalal.

You can also serve these chutneys with samosas, kachories etc.

Tips:

  • For best results use fresh mint and coriander leaves
  • The consistency of the chutney is important. It should not be too thick or too runn




GREEN CHUTNEY ( MINT & CORIANDER) CHUTNEY
Yields: 1 cup

Ingredients:
  • Mint Leaves (Pudina), 2 cups
  • Coriander Leaves ( Dhania), 1 cup
  • Onion, large-sized, 1
  • Green Chillies, 4-5  or to taste
  • Ginger, 1/2 " piece, 
  • Lemon Juice, 1 and 1/2 tbsp
  • Sugar, 1 tbsp
  • Salt, to taste

Method:

Wash and chop the mint leaves and coriander leaves
Roughly chop the onion, green chillies and ginger
In a mixer, grind together the mint and coriander leaves along with the chopped onion, green chillies, ginger, lemon juice, sugar and salt, adding just the required amount of water to a smooth paste of the desired consistency.
Store the green chutney in a refrigerator and use as required

SWEET CHUTNEY:
KHAJUR IMLI KI CHUTNEY ( DATES & TAMARIND CHUTNEY)
Yields: 2 and 1/2 cups

Ingredients:
  • Deseeded Dates ( Khajur), 1 cup
  • Tamarind ( Imli), 2 tbsp
  • Jaggery, grated, 1/2 cup
  • Chilli Powder, 1/2 tsp
  • Cumin Seeds Powder, 1 tsp
  • Salt, to taste
Method:

Break the deseeded dates and the tamarind into small pieces
In a vessel, mix the dates with the tamarind 
Add the grated jaggery and 1 cup of water
Place this vessel in a pressure cooker and cook for 2 whistles
Once the cooker cools remove the vessel and allow the contents to cool
Transfer to a mixer and blend the contents to form a smooth paste without adding any water
Using a sieve, strain the mixture and discard the residue
To the strained mixture, add 1 cup of water, chilli powder, cumin seeds powder and salt to get the desired consistency
Mix well and store the sweet chutney in the refrigerator