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Saturday, August 14, 2010

CHUTNEY RECIPES

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BANANA CHUTNEY RECIPE

6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)
Method to make this recipe : banana chutney:
  • Peel and chop bananas.
  • Cook with vinegar to a pulp and then stir in sugar until it dissolves.
  • Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
  • Cool, stir and pour into clean jars and cork tightly.
  • Serve after 2 days.

CARROT CHUTNEY RECIPE


Ingredients of this recipe:



200 gms grated carrots
2 tbsp grated coconut
1 bunch coriander leaves chopped
4 green chillies
1 tsp lemon juice
Salt To Taste
grounded pepper as per taste

Method to make this recipe : carrot coconut chutney :
  • Grind all the ingredients to a smooth consistency.
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