It's an extra that commands a star status. A delicious relish can make a meal go from drab to fab.
Hara dhani aur mirch ki chutney
Hara dhani aur mirch ki chutney
Ingredients
- Coriander leaves — 100 gm
- Green chillies —50 gm
- Garlic — 20 gm
- Salt — 2 gm
- Water —30 ml
- Black salt — 2 gm
- Jeera powder — 5 gm
- Lemon juice — 15 ml
Method
- In a blender add all ingredients and grind till smooth. Check the seasoning and add more salt add lemon juice if required.
- Remove in a bowl and serve fresh.
Apricot chutney
Ingredients
- Garlic — 2 cloves, finely chopped
- Fresh ginger — 2 tsp, finely chopped, peeled
- Vegetable oil — 1 tbsp
- Mustard seeds — 1 tsp
- Dried apricots — 3/4 cup, finely chopped
- Dried currants — 1/3 cup
- Water — 3/4 cup
- Red wine vinegar — 1/3 cup
- Sugar — 1/4 cup
- Salt — 3/4 tsp
Method
- Fry garlic and ginger in oil for 1 to 2 minutes.
- Add mustard seeds and fry for about 1 minute.
- Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all the liquid is absorbed (approx. 20 minutes). The chutney should be moist.
- Cool to room temperature before serving.
Grapes chutney
Grapes chutney
Ingredients
- Grapes — 1 cup, slit lengthwise
- Sugar — 1/2 cup
- Salt as per taste
- Red chilli powder — 1/2 tsp
- Whole red chilli — 1
- Oil — 1 tbsp
- Kalonji (onion seeds) — 1/2 tsp
Method
- Heat oil in a pan and add kalonji, whole red chilli, salt and grapes.
- Add chilli powder and cook for a few minutes.
- Add sugar and cook till you get a translucent jelly-like consistency.
Dates and mint chutney
Dates chutney
Ingredients
- Dates — 100 gm
- Mint — 50 gm
- Red chilli — 20 gm
- 8to8 sauce — 10 ml
- Worcestershire sauce — 10 ml
- Salt — 2 gm
- Basil — 5 gm
- Water — 30 ml
Method
- Deseed the dates.
- Add mint and rest of the ingredients and grind till it is a smooth mixture. Remove in a bowl and serve.
kashmiri mirch aur tamatar ki chutney
Ingredients
- Tomatoes — 100 gm
- Red chilli — 30 gm
- Sabut jeera — 5 gm
- Garlic — 10 gm
- Mustard oil — 10 ml
- Salt — 2 gm
- Water — 30 ml
Method
- Soak the dry Kashmiri red chilli for 20 mins.
- Discard the water and combine all ingredients.
- Grind until smooth after adding 30ml water.
- Serve fresh.
Imli ki chutney
Imli chutney
Ingredients
- Tamarind — 100 gm
- Jaggery — 100 gm
- Sonth (dry ginger) powder — 20 gm
- Black pepper — 5 gm
- Water — 200 ml
- Salt — 2 gm
Method
- Put water and tamarind in a pan and heat till it comes to a boil, and cook for 10 min.
- Strain it and mix well with the rest of the ingredients, and cook it again over medium flame till it turns thick. Remove in a bowl and serve.
Sesame seed and garlic chutney
Ingredients
- Sesame seed — 100 gm
- Garlic — 30 gm
- Salt — 2 gm
- Lemon juice — 15 gm
- Chilli powder — 2 gm
- Water — 30 ml
- Jeera powder — 5 gm
Method
- Heat pan, and keep the flame on low. Add the sesame seeds and roast them, stirring frequently, till they turn slightly brown.
- Remove from fire and keep aside.
- Add the rest of the ingredients and grind it all together to a smooth mixture. Serve fresh.
Recipes courtesy:Chef Ram Dutt Bhatt(Nukkad Bar & Cafe)
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