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3 Easy Chutney

These 3 chutney recipes will add new flavours to everything you make this Ramzan. Till Ki Hari Chutney, Achari Tamatar Chutney & Anardana Hari Chutney Which one is your favourite #HappyCookingToYou #FoodFusion #Sauces #Chutney

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Ingredients:

Till ki Hari Chutney:

  • Till (Sesame seeds) 100 g (¾ Cup)
  • Imli pulp (Tamarind pulp) ½ cup (80g of tamarind soaked in ½ Cup of water)
  • Hara dhania (Fresh Coriander) ½ Cup
  • Podina (Mint leaves) 1 Cup
  • Lehsan (Garlic) 5 cloves
  • Hari mirch (Green chillies) 3
  • Zeera (Cumin seeds) 1 tbs
  • Namak (Salt) 1 tsp or to taste
  • Water ½ Cup or as required

Achari Tamatar Chutney:

  • Zeera (Cumin seeds) 1 tsp
  • Methi dana (Fenugreek seeds) ¼ tsp
  • Rai dana (Mustard seeds) ½ tsp
  • Kalonji (Nigella seeds) ½ tsp
  • Cooking oil ½ tbs
  • Tamatar (Tomatoes) chopped 5-6
  • Cooking oil 2 tbs
  • Curry patta (Curry leaves) 8-10
  • Lehsan (Garlic) crushed 1 tbs
  • Lal mirch (Red chilli) crushed ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Lemon juice 2 tbs

Anardana Hari Chutney:

  • Podina (Mint leaves) 2 Cups
  • Hara dhania (Fresh Coriander) 1 Cup
  • Lehsan (Garlic) cloves 3
  • Hari mirch (Green chillies) 4-6
  • Sabu lal mirch (Button red chillies) 3
  • Anar dana (Dried pomegranate seeds) 3 tbs
  • Zeera (Cumin seeds) 1 tbs
  • Namak (Salt) ½ tsp or to taste
  • Kala namak (Black salt) ½ tsp
  • Lemon juice 3 tbs
  • Water ½ Cup or as required

Directions:

Till ki Hari Chutney:

In a frying pan add sesame seeds & dry roast until its changes color & is fragrant.Let them cool.

Transfer to a grinder & grind well.

Now add tamarind pulp, fresh coriander, mint leaves, garlic, green chillies, cumin seeds, salt, water & blend well.Add water to adjust consistency (if required).

Can be store in an air tight jar for up to 3-4 days in refrigerator.

Serve with daal,chawal, samosa/roll,fried snacks,cutlets/kabab.

Achari Tamatar Chutney:

On a frying pan add cumin seeds, fenugreek seeds, mustard seeds, nigella seeds & dry roast until fragrant.

Let it cool.

Transfer to mortal & pistil & crush coarsely & set aside.

In a frying pan add cooking oil, tomatoes & mix well,cover & cook until tomatoes are soft (10-12 minutes).Let it cool then transfer to blending jar & blend to make a puree then set aside.

In a frying pan add cooking oil, curry leaves & mix well.

Add pureed tomatoes, mix well & cook for a minute.

Add crushed achari spices, garlic, red chilli crushed, salt, mix well & cook on medium flame for 2-3 minutes.

Add lemon juice & mix well.Add water to adjust consistency (if required).

Can be stored in an airtight jar for up to 7 days in refrigerator.

Serve with daal, chawal, samosa/roll,fried snacks,cutlets/kabab.

Anardana Hari Chutney:

In a blender jug add mint leaves, fresh coriander, garlic, green chillies, red button chillies, dried pomegranate seeds, cumin seeds, salt, black salt, lemon juice, water & blend well.

Serve with fried snacks,paratha,daal chawal,bun kabab,kabab,cutlets & dahi bhalle.

Recipe By: Rabi Nasar

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