How to make chutney (Indian recipe)?

Answer 1

Indians make a variety of chutneys. I have hade aubergine and papaya chutney in restaurants in India but I will give you some of the more common chutneys.

Garlic(lasun) chutney

1/3 cup dry shredded coconut (unsweetened)
1/3 cup peanuts
10 cloves garlic
5 dried red chillies
1 tbsp sesame seeds
1 tbsp poppy seeds
1 tbsp dry tamarind
salt to taste
Method: Dry roast each ingredient (except tamarind and salt) seperately on low heat till toasted. Grind all ingredients together to form the chutney. Store in a dry container.

Coconut Chutney recipe you need

1. fresh coconut 1
2 . curd 1/2 cup
3. salt to taste
4. chana dal 1 table spoon
5. water 2 table spoons
6 . green chillies 4 to 5
7 . corriander leaves 2 tablespoons - chopped

Coconut Chutney Recipe

1. Take a pan, heat it and add 1 teaspoon oil and heat the oil. When the oil is hot add the 1 table spoon chana dal. Fry it till light brown on slow fire. . In a bowl put water and soak this dal in water for 30 min, keep it aside.. Take the fresh coconut and scrape it out of its shell, wash it well and cut into small pieces.
Take a mixer grinder, in its jar add the coconut , curd, washed and chopped corriander, washed and chopped green chilli, salt , 2 table spoons of water. Now at last add the soaked channa dal. Grind it well till a fine paste is formed. Take this paste out in a bowl and your coconut chutney is ready.

Onion Chutney

2 onion(s) chopped
½" piece ginger chopped
2 green chilli(es) chopped
1 teaspoon(s) cumin seeds
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.. Add salt and lemon juice to the chutney.

Peanut Chutney

2 tablespoon(s) grated coconut
2 tablespoon(s) peanuts roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 small onion(s) chopped
1 teaspoon(s) mustard seeds
½ teaspoon(s) asafoetida powder
4 curry leaves
2 tablespoon(s) oil
salt to taste

Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water.. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.. Heat the oil in a pan on medium level for about 2 minute(s) or till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and the asafoetida powder. Fry briefly and pour it on the chutney. Add salt to taste.

Answer 2

Chutney is a generic name for any accompaniment with a main appetizer. It is to Indian dish what salsa is to Mexican dishes - just as there are a variety of salsa (mango salsa, pineapple salsa etc ) so also chutney can be made with tomatoes, tamarind, coconut, dates, peanuts, garlic, mango, pineapple, mint or corriander. In our house we even make chutney out of aubergines (eggplants) or ridge gourd!

Every home in India will have their own unique type of chutney - in the south and coastal regions for example, most chutneys will have a coconut base, while certain parts of India prefer the peanut base. While some chutneys like the tomatoes or pineapple ones are cooked, others are just ground to a paste. Some add sugar to bring a balance between the sour taste and salt while others prefer it really sour. No two chutneys ever taste the same !!!

Here is a web site for some different types of chutneys -
http://www.indianfoodsco.com/Recipes/chutney_images/chutneys.htm

Answer 3

A Simple and Potentially Lethal Chutney
Servings [Reset]
Keys : Condiment Chutney Relish Pepper
Ingredients :

1lrgOnion
20mlGarlic
1x3-4" piece of ginger
1xLemon
Some tiny very hot chili peppers (I buy these grocery)
1tspSalt
2tspCayenne, - more or less, to taste
1/2tspBlack pepper (up To 1)

Method :

* Cut the onion into matchsticks. Mince the garlic or cut into tiny matchsticks as well. Peel the ginger and cut into thin matchsticks (1/2" long, give or take). Add lemon juice, salt and pepper. Now add heat: cayenne powder to taste and finely chopped hot chilis. Mix well and refrigerate.
* Drennen wrote: "This is best if made the night before and allowed to rest.
* I try to remember to stir it once or twice. Wonderful with curries, wonderful with Indian breads. Even wonderful thrown into a green salad."

Answer 4

INDIAN CHUTNEY - MICROWAVE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Apples- cored & chopped
1/2 c Onion- chopped
1/2 c Raisins
1/3 c Vinegar
1/4 c Brown sugar- packed
1/4 c -Water
2 tb Candied citron -opt
1 t Curry powder
1/2 ts -Salt
1/2 ts Ginger -- ground
1/8 ts Cinnamon -- ground
1/8 ts Cloves -- ground
1 Garlic clove-peeled & minced

Cook all ingredients on high covered (100%) for 5
minutes. Stir. Cook uncovered for further 3 minutes.
MAKES: 1 3/4 cups

Answer 5

All the recipes given are great,however they will take a lot of time.Here is an easy one done in 20 minutes.
500grams of big tomatoes(put in a pot with boiling water for five minutes.Watch your hands.When you peel them.
Take a "wok"put in vegetable oil.
High fire:put in 2 large chopped onions,4 cloves of chopped garlic,then the diced tomatoes,add some curry mixture from India or Suriname,some salt and 4 5 hot chopped peppers.Bake until tomatoes fall in to pieces Put the whole stuff in the blender.Blend shortly cause you still need chunks of everything.Store in empty glass jars Put oil on top,Delicious.I never use the blender ,I just let it simmer for a while and taste it again and again.Some vinegar gives it a bit of a bite,so does lime or lemon juice.Trial and error.Do it surprise yourself.Gl.Robbie Holland.Also sugar in it is great.

Answer 6

Indian Chutney

4 pounds unripe mangoes
2 cups chopped onions
2 cups raisins
2 cups dried currants
4 cups white vinegar
4 cups brown sugar
1 1/2 cups sugar -- granulated
8 tablespoons chopped ginger
4 dried hot peppers -- crumbled
2 lemon rinds
4 garlic cloves
4 tablespoons mustard seed
2 tablespoons salt
4 teaspoons cinnamon
1 teaspoon turmeric
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper

Combine and let sit overnight. Bring to a boil stirring constantly, until the mangos and onions are transparent. Add water if necessary to prevent burning.

Adjust flavor for hotness and tartness.

Pack hot into half pints, process 5 minutes in boiling water bath.
http://www.massrecipes.com/recipes/04/09/indianchutney93150.html

Answer 7

TOMATO GARLIC CHUTNEY RECIPE

Ingredients:

-1 kg Tomatoes (Tamatar)
-1 teaspoon Red chili pepper (Lal Mirchi)
-30 grams fresh Ginger (Adrak) (2 tsps long strips)
-2 cloves Garlic (Lasun), chopped
-60 grams Raisins (Kishmish) (4 tsps)
-2 teaspoons Salt (Namak)
-1 Onion (Pyaj)
-240 grams Sugar (Cheeni) (1 1/22 cup)
-3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
-1 1/2 cups Vinegar (Sirka)
-10 blanched Almond (Badam)

How to make tomato chutney:

1.Put the tomatoes in boiling water for 5 minutes.
2.Take out from the water, wipe and remove their skins and cut into small pieces.
3.Cut ginger into long, thin slices.
4.Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
5.Stir constantly until thick.
6.Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
7.Remove from the fire, cool and keep in air tight jar.

Answer 8

chutney? wow i love chutny
there are different types though. not sure if you want a coconut chutney.

get fresh coconut or fresh frozen from the indian store ( 1 cup), add green chillis 1 or2 (depends on how hot you want it) onion (1 med) cilantro ( 2 tbs) salt to taste and a little water and put them all in a blender ..that's it.

Answer 9

yep