coriander garlic chutney

Ingredients:

• Fresh Coriander -- 1 bunch chopped
• Garlic -- 8-9 cloves Peeled
• Green chillies -- 7
• salt to taste
• onion -- 1 small chopped
• Tomato -- 1 medium chopped
• Cumin seeds -- 1 tbsp
• Coriander powder -- 1/2 tbsp
• Water -- as required
• Lemon jiuce -- 2 tbsp

Method of Preparation:

• Blend all the ingredients in a blender and make a fine paste.
• Add water if needed at the time of blending.
• Add lemon juice.           

This chutney can be served as a dip with pakoras,samosas and all indian snacks.

 Another variation of this chutney can be made  by adding mint leaves instead of coriander .

Gajar ka Achar

Gajar ka achar (carrot pickle) is a great condiment to serve with any meal or with sandwiches.

Ingredients:

• 5 medium carrots
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon coarsely ground mustard seeds
• 1 teaspoon chili powder (adjust to taste)
• 1/2 teaspoon turmeric
• 1/8 teaspoon asafetida
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil or olive oil

Method:

1. Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2. Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3. Mix all the ingredients together with the carrots and put in a glass jar.
4. Keep the jar in the sun for a day. Pickle is ready the next day.
5. Pickle can be refrigerated for about two weeks.

Variations:
Add sliced green chili, sliced the long way.

Amla ki Chuteny

Ingredients:

200 gms Green Corainder (Cilantro)

250 gms Amla

100 gms Green Chillies

1 small Ginger

1 tsp Salt

Method:

*Clean and wash the corainder.
*Chop the amla into small pieces and remove the seed.
*Chop green chillies and ginger.
*Put all the ingredients in a mixer and make it into a fine paste.

Cranberry Chuteny

Ingredients:

• 3/4 pounds tart apples chopped
• 1/4 pounds cranberries
• 2 cups light brown sugar
• 1/4 cups cider vinegar
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 3/4 tsp ground cloves
• 3/4 tsp pepper flakes
• 1/2 pound dark raisins
• salt to tatse

Method:

• Put all the ingredients in a pan and cook for 30 minutes.

Coconut-Garlic Chutney

Ingredients:

• Fresh Coconut Grated - 1/2 cup
• Roasted Gram -1 cup
• Long Red Chillies - 12
• Garlic - 2 Flakes
• Tamarind - littile
• Salt - As require to taste
• Seasoning:
• oil -1/2 tbsp
• Musturd seeds -1/2 tbsp
• Heeng - a pinch
• curry Leaves - 4 to 5

Method:

• Grind all the ingredients in a grinder.
• Heat oil in a season pan and add musturd seeds and heeng.
• Add the seasoning and curry leaves.