FRUIT CHUTNEY - APPLE

Appeler Chatni
Green apple 1/4 lb., finely chopped
Dried coconut powder 2 ozs.
Milk 2 cups
1 teaspoon asofoetida
Cayenne powder 1 tsp
Lime juice cup

Mix milk and coconut powder and set aside. Mix the apple with the cayenne
and asofoetida. Pour in the milk and coconut mixture, add lime juice, chill
and serve.

Apple Chutney #1
2 cups lemon juice
1/2 pound seedless raisins
6 red or green chili peppers
4 teaspoons asofoetida
Sugar to taste
6 pound hard green pears
3 cup sugar
6 pound very tart apples (sour)
1/2 pound gingerroot, peeled and chopped
2 tablespoon pickling salt
Cayenne to taste

Apples are to be peeled, quartered and cored. Chili peppers are to be seeded
and chopped. Pears should be peeled, cored and cut into strips. In large
preserving kettle mix the lemon juice, sugar, raisins, apples, asofoetida,
gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are
mushy and transparent. If necessary, add a little more lemon juice. Taste
and add sugar and cayenne as desired. Then add the pears and simmer until
the pears are transparent but not overcooked. Spoon into hot jars and seal.

Apple Chutney #2
Apple pulp obtained from 3 lbs. apples (after peeling & grating, 2 lbs.)
Sugar - 1 lb. to 1-1/2 lbs. (depending on the sweetness of the fruit)
Salt - 3-4 tsp
Black pepper, freshly ground fine - 3-4 tsp
Garam masala or dalchini (cinnamon) powder - 2 tsp
Acetic Acid - 2 tsp
Sodium Benzoate - 1/4Tsp

Peel and grate the apples. Weigh to get 2 lb. pulp. Add sugar and cook till it
thickens. Add salt, pepper and either garam masala or cinnamon powder,
according to your taste. Add acetic acid. Dissolve sodium benzoate in 1 tsp
hot water and mix the chutney. Fill warm in sterilized jars. Cover with the lid
when the chutney cools.

Apple Apricot Chutney

1 pound apple peeled diced tart
1/2 cup apricot coarsely chopped dried
3/4 cup lemon juice
1/2 lemon (zest and pulp prepared separately)
3/4 cup light brown sugar packed
1/4 cup fresh ginger minced
1/2 cup golden raisins
2 teaspoons asofoetida
1 1/2 teaspoon salt

In stainless steel saucepan combine all ingredients. Boil gently, uncovered,

until thickened, 20 to 30 minutes. Let cool to room temperature. Store
chutney tightly covered in refrigerator for up to two weeks or can.

Apple Apricot Walnut Chutney

2 pound tart green apples, peeled, cored and cut into 1/2-inch dice
1 pound dried apricot halves, halved
2 cup lemon juice
1 cup raisins
1 cup firmly packed light brown sugar
1 tablespoon whole mustard seed
1/2 cup crystallized ginger, coarsely chopped
3 teaspoons asofoetida
1/2 teaspoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon coarsely cracked black peppercorns
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
2 (4-inch) cinnamon sticks
1 1/4 cup walnut pieces, toasted

For maximum flavor, prepare this fragrant condiment several days ahead.
Combine all ingredients, except walnuts, in a heavy large non-aluminum pot
and bring to a boil. Reduce heat. Cover partially and simmer gently until
mixture is thick, stirring occasionally, 1 to 1 1/2 hours. Uncover and simmer
until mixture is the consistency of preserves, stirring frequently, for about 15
minutes. Stir in walnuts and simmer for 5 minutes. Ladle into hot jars,
leaving 1/2-inch space at top. Seal jars. Cool completely. Refrigerate until
ready to use.

Apple Cranberry Chutney

2 cup peeled, chopped apples (about 2 medium)
1 cup cranberries
1/4 cup golden raisins
2 tablespoon brown sugar
1 tablespoon grated orange rind
2 tablespoon lemon juiceBR> 1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Combine all ingredients in a non-aluminum saucepan. Place over high heat.

Bring to a boil, stir constantly. Reduce heat and simmer uncovered until
apples are tender. Remove from heat and let cool. With knife blade in

processor, add cranberry mixture. Process, pulsing 1 or 2 times until

combined. Place in a medium bowl. Cover and chill.

Apple Currant Chutney

1 medium apples, cored in 1/2 inch chunks (1 to 2)
1/2 cup lemon juice
1/3 cup packed brown sugar
1/4 cup dried currants
1 tablespoon fresh ginger root
1 teaspoon asofoetida
1/4 teaspoon ground cloves
1/4 teaspoon tabasco or hot sauce

Stir together apples, lemon juice, brown sugar, currants, asofoetida, ginger,
and tabasco sauce in glass cup or bowl. Microwave, uncovered on high until
slightly thick and bubbly, 10 minutes. Let cool slightly. Puree 1/2 cup in
blender. Add back with rest. Let cool. Serve cold or at room temperature.

Apple Ginger Mixed Chutney

3 cup lemon juice
4 cup packed brown sugar
10 cup tart apples diced
4 lemons chopped, with peel
3 teaspoons asofoetida
1/2 cup ginger minced
1 1/2 cup seedless raisins
1 teaspoon cayenne pepper

Peel, core and dice apples. Chop and remove seeds from lemons, but do not
peel. Peel and finely chop ginger root. Bring lemon juice to a boil over low
heat, using a large saucepan. Add apples and asofoetida and cook until the
mixture returns to a simmer. Add remaining ingredients and cook gently for
20 minutes, stirring often. Spoon chutney into glass jars which have been
washed in hot soapy water and rinsed with boiling water. Seal tightly. Cool
and store in refrigerator.

Apple and Green Tomato Chutney

12 tart green apples
24 small green tomatoes
3 cup seedless raisins (1 pound)
4 cup lemon juice
2 1/2 cup brown sugar (tightly packed)
2 tablespoon salt
1/2 teaspoon crushed, dried chilies
1 1/2 tablespoon curry powder
3 tablespoon mixed pickling spices

Wash, core and chop the apples wash, blanch, peel and chop the tomatoes.
Place apples and tomatoes in a preserving kettle and add raisins, asofoetida,
lemon juice, sugar, salt, red pepper and curry powder. Put the pickling spices
in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25
minutes, or until apples are transparent. Remove fruit with a slotted spoon.
Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to
the syrup and bring to a boil. Remove from the heat and ladle into hot,
sterilized jars and seal immediately. Process in boiling water bath for 10
minutes.

Apple Lovage Chutney

6 cups apples cored and chopped
1 cup lovage fresh
1 medium sweet red pepper, cored seeded and chopped
1 medium red tomato, cored, peeled chopped
1 medium green tomato, cored chopped
2 teaspoons asofoetida
1 cup golden raisins
1/4 cup fresh ginger, peeled minced
1 cup light brown sugar packed
1 cup lemon juice
1 tablespoon mustard seeds
1 teaspoon celery seeds

Combine all ingredients in stainless steel pan. Bring to boil over mediumhigh heat, stirring constantly. Reduce heat to medium-low and simmer,
uncovered, stirring frequently, for 45 minutes, or until thickened. Prepare
jars, lids in boiling water bath. Fill jars with hot mixture, leaving 1/4 inch
headspace. Wipe rims with clean towel and attach lids securely. Place jars in
boiling water bath, and when the water returns to the boil, process for 15
minutes.

Apple Pear Chutney with Jalapeno

2 small red delicious apples or other eating cored and chop
1 pear cored and chopped
1 fresh tomato chopped
1/2 cup chopped tomato with jalapeno pepper(canned)
3 tablespoon brown sugar or more to taste
4 lemon slices seeds removed
3 tablespoon lemon juice
1/4 teaspoon minced fresh ginger root
1/4 teaspoon ground allspice
1 pinch salt
1/2 teaspoon butter
For garnish when serving:
1/2 lemon juiced
1/2 teaspoon finely chopped lemon zest

Combine ingredients in a small saucepan and bring to a boil. Cover (loosely),

reduce heat, and simmer for 45 (chunky-style) to 60 (softer) minutes,
stirring occasionally. Remove apple mixture from heat, and let stand until
cool enough to cover. Store in the refrigerator, covered, for up to 5 days.
Serve cool, not chilled: brighten with a squeeze of lemon and a mince of
lemon zest.

Apple Prune Chutney #1

1/2 cup raisins
12 pitted prunes
1 1/2 tablespoon finely chopped ginger
1 cup lemon juice

1/3 cup sugar

1 teaspoon asofoetida
3/4 teaspoon ground cumin
3/4 teaspoon coarse salt
6 tart apples peeled, cored and cubed

Cut prunes lengthwise into strips. Place raisins, prunes, ginger, lemon juice,
sugar, cumin, asofoetida, salt, and 2 cups water in a low-sided, 6-quart
saucepan. Set over medium-high heat, and bring liquid to a boil. Reduce
heat to medium-low, and simmer, stirring occasionally, until most of the
liquid has been absorbed, about 40 minutes. Add the apples and 1 cup
water. Stirring frequently, cook until apples are soft and translucent and
liquid has been absorbed, about 20 to 25 minutes. Remove pan from heat.
Transfer chutney immediately to jars as directed in the canning tips below.
Alternatively, transfer to a large bowl set over an ice bath to chill, and store
in airtight container, refrigerated, up to 4 weeks.

Apple Prune Chutney #2

1 pound, 8 ounce apples, pealed, cored and chopped
2 pound, 11 ounce prunes, washed and chopped (stones removed)
2 cup sultanas
2 cup lemon juice
2 2/3 cup soft brown sugar (pressed firmly)
1 tablespoon salt
1-1/2 teaspoons asofoetida
1 teaspoon ground, allspice
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
2 teaspoon mustard seed
Sterilized glass jars

Bring all the ingredients to the boil in a fairly large pan. Reduce the heat.
Simmer (with a lid on the pan) for approximately 2 hours. When the mixture
is thick enough, pour the chutney in sterilized jars and close them
immediately.

Apple Raisin Chutney

3 tablespoon lemon juice
2 tablespoon honey
1/2 cup golden raisins
1/8 teaspoon dried mint
A pinch of ground cloves
3 tablespoon vegetable oil
2 tablespoon unsalted butter
1 granny smith apple

Combine well 2/3 cup warm water, the lemon juice, the honey, the raisins,
the mint, and the cloves and let the mixture stand. In a large skillet cook the
apple and raisin in the liquids over moderate heat, stirring, until the liquid is
almost evaporated and the apple is tender. Season the chutney with salt and
pepper. The chutney may be made 3 days in advance, cooled, and kept
covered and chilled. Offer at room temperature.

Apple Red Chili Chutney

4 granny smith apples, peeled, cored and coarsely chopped
4 fresh red chilies (or hydrated dried chilies), diced
1/2 cup brown sugar
1/3 cup lemon juice
1 teaspoon asofoetida
1 cup water
1 tablespoon chopped fresh marjoram
1/2 cup toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a heavy saucepan with
sugar, lemon juice, asofoetida and water. Bring to boiling over medium heat,
lower the heat, partially cover the pan and simmer, stirring occasionally, for
30 minutes. Stir in marjoram and add pine nuts. Allow to cool, then
refrigerate. Use within a few days.

Apple Sage Chutney

2 1/2 pound apple tart, coarsely chopped
1 cup apple cider or apple juice
1/2 cup light brown sugar packed
1/3 cup dried cherries
1/2 cup golden raisins
1/3 cup dates chopped
6 tablespoon lemon juice
2 teaspoons asofoetida
1/2 cup sage chopped

Mix all ingredients in heavy saucepan. Cook until thick.

Apple Sultana Chutney

4 cup lemon juice
3 ounce pickling spices
3 pound apples, peeled cored and sliced thick
1 pound sultanas (seedless raisins)
1 teaspoon coriander seeds crushed
1 teaspoon black peppercorns crushed
3 cup brown sugar
2 teaspoon salt
Red chilies

Place lemon juice and pickling spice in a saucepan, boil for 5 minutes. Drain.
Combine apples and raisins in a large saucepan. Add strained lemon juice
and bring to a gentle boil. Combine crushed coriander and peppercorns in a
cheesecloth square together with the dried chilies, tie securely and add to
saucepan with brown sugar and salt. Simmer until mixture has thickened.
Remove cheesecloth bag. Have ready some sterilized jars. Pour in mixture,
and seal.

Apple Tamarind Chutney

3 firm tart apples such as york or granny smith, peeled, cored and cut into
chunks
1 1/4 cup packed light brown sugar
3/4 cup lemon juice
3/4 cup golden raisins
2 teaspoons asofoetida
2 jalapeno peppers seeded and minced
1 tablespoon tamarind concentrate or 2 teaspoon molasses mixed with 1
teaspoon fresh lime juice
1 tablespoon fresh ginger minced
1 tablespoon mustard seed
1/2 teaspoon fenugreek seed (optional)
1/2 teaspoon salt
1 cinnamon stick
1 bay leaf

In a large heavy bottomed saucepan, combine apples, asofoetida, brown

sugar, lemon juice, raisins, jalapenos, tamarind concentrate or molasses with
lime juice, ginger, mustard seed, fenugreek seed (if using), salt, cinnamon
stick and bay leaf. Bring to a simmer over low heat and cook, stirring
occasionally, until apples are tender and the chutney is thick, about 30
minutes. Let cool to room temperature. Remove cinnamon stick and bay
leaf. Transfer to clean jars (the chutney will keep about 2 months in the
refrigerator). Alternatively, pack hot chutney into half pint jars, leaving 1/2
inch of headspace. Seal with canning lids and process for 10 minutes in a
boiling water bath. Store jars in a cool dry place.

Applesauce Chutney
6 cup chopped apples peeled and cored
1 cup raisins
1/2 cup finely chopped fresh ginger
1 1/2 cup sugar or up to 2-cups sugar depending on sweetness of apples
1 cup lemon juice
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon cinnamon

Wash 2 pint jars with lids, or 4 half-pint jars with lids set aside. Combine the
apples, raisins, ginger, sugar, lemon juice and spices in a large saucepan.
Place over medium-low heat and bring to a boil, stirring often. Reduce heat
to low and simmer, stirring often, until the apples are tender enough to
mash with a fork. This should take about 10 to 15 minutes. Mash and stir
the chutney until it is almost smooth. Do not worry about little lumps as long
as the apples are soft. Ladle the chutney into the jars, leaving about 1/2
inch of head space in the jar. Put the lids snugly on and let cool. Refrigerate
the chutney if you will be using it within a week or two, or freeze for longer
storage.

Ginger Apple Chutney

3 pound tart apples peel/core/finely chop
2 cup brown sugar packed
2 1/2 cup lemon juice
1 1/2 tablespoon salt
1 1/2 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon asofoetida
1 green peppers finely chop
1/2 cup preserved ginger in syrup finely chop
1/2 cup golden raisins grated peeled and juice of 1/2 lemon

In pan bring 1st seven ingredients to boil. Simmer 10 minutes. Add rest of
ingredients and cook for l hour. Ladle into prepared jars and process. Give 1
month to mature.

Hot Apple Pear Chutney

4 or more green chilies
2 pound tart cooking apples or
2 pound green pears
2 tablespoon salt
1/2 cup seedless raisins
1 inch of fresh ginger
1 teaspoon asofoetida
1/2 cup oil

2 tablespoon mustard seeds

15 peppercorns
2 teaspoon cumin powder
1 teaspoon turmeric
1/2 cup lemon juice
1/4 pound sugar

Seed and chop the chile peppers. Peel, core and slice the apples, sprinkle
them with the salt and set aside. Finely mince half the ginger. Slice the other
half. Heat the oil, put in all the ginger and asofoetida and fry until fragrant.
Add the other spices and the chopped chilies. Cook gently for a few minutes
and add the apples or pears, raisins, lemon juice and sugar. Stir and simmer
on low for about 30 minutes. Cool and bottle.

Indian Apple Chutney

1 pound cooking apples
2 teaspoons asofoetida
3/4 cup golden raisins
2 teaspoon salt
1 1/2 cup sugar
2 1/2 cup lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon mustard seeds
1/4 teaspoon dry mustard
1 tablespoon tomato paste

Peel, core and coarsely chop apples. Put apples, asofoetida and raisins into a
saucepan. Add salt, sugar, lemon juice and spices and mix well. Heat gently,
stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring
occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer
or until mixture is of a thick consistency with very little free liquid, stirring
frequently. Meanwhile, wash 3 pint jars in hot soapy water rinse. Keep hot
until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot
jar at a time, leaving 1/4 inch headspace. Release trapped air. Wipe rim of
jar with a clean damp cloth. Attach lid and place in canner. Fill and close
remaining jars. Process 10 minutes in a boiling-water bath.

Lemony Apple Chutney

8 large green tart apples (about 4 pound.)
3 lemons
1 1/2 cup lemon juice
3 cup sugar
1 teaspoon salt
2 teaspoon curry
1 teaspoon ground cloves
1 teaspoon paprika
1-1/2 teaspoons asofoetida
1/2 cup water
6 to 8 whole allspice

Peel, quarter and core apples. Cut in chunks. Cut lemons, unpeeled, into
quarters and then into thin slices. In a 5 quart kettle or dutch oven, combine
lemon juice, sugar, salt, cloves, curry powder, paprika and asofoetida. Bring
to a boil. Add apple chunks and lemon slices. Boil gently for about 10
minutes. Add water. Stir in whole all-spice. Continue cooking, boiling gently
and stirring frequently, until thick and light golden brown for about 1 1/4
hours. Fill hot, clean canning jars to within 1/4-inch of rims with boiling, hot
chutney. Run a spatula down edges to release air bubbles. Wipe rims and
place scalded lids on top. Screw on bands. Place jars on rack in a deep kettle
half full of hot water. Add more water to cover jars. Bring to a gentle boil.
Process for 5 minutes. Remove from water. Cool thoroughly. If not heat
processed as directed, keep chutney in well covered jars in the refrigerator
for no longer than 2 months.

Maha Hot Apple Chutney

2 pound Tart apples
1 pound Dates
2 pound Brown sugar
20 ounce lemon juice
1/2 ounce cayenne pepper
2 ounce salt
2 teaspoons asofoetida
4 to 5 ounce crystallized ginger

Cut up peeled and cored apples. Boil in lemon juice until soft, then add
remaining ingredients which have been cut up in small pieces or put through
mincer (food processor). Bring to boil and boil 10 minutes. Pack into jars
while hot.

Mint Apple Chutney

2 large lemons
6 cups apples peeled and chopped
3 cups tomatoes peeled and diced
2 1/2 cups sugar
2 cups lemon juice
1 1/2 cups raisins
2/3 cup fresh mint lightly packed
1/4 cup fresh parsley chopped
2 teaspoons asofoetida
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 pinch cayenne pepper

Pare outer rind from lemons and cut in thin strips. Squeeze and strain
lemons into stainless pan. Stir in remaining ingredients bring to boil. Reduce
heat to low simmer for 1 1/2 hours or until thickened. Fill and seal jars
according to bath basics.

Spicy Apple Chutney

2 medium oranges
2 tablespoon unsalted butter
1 tablespoon minced jalapeno pepper
2 tablespoon finely diced ginger
2 cup fresh orange juice
2 tablespoon lemon juice
1/2 cup light brown sugar packed cup
3 tablespoon honey
8 granny smith apples peeled, cored, and sliced thinly
Cilantro to taste

2 tablespoon finely diced red bell pepper

2 teaspoons asofoetida
Salt to taste
Freshly ground black pepper to taste

Peel the oranges, reserving the zest, and cut the flesh into segments. Set
aside. In a large saucepan over medium heat, melt the butter and saut the
jalapeno until the soft. Add the ginger, asofoetida, orange zest, orange juice,
lemon juice, brown sugar, and honey and cook until the sauce is reduced by
half and has a glazed appearance. Reduce heat to low, add two thirds of the
apple slices and cook until the fruit is just tender. Turn off the heat and
gently fold in the remaining apples and the orange segments. Pour the
chutney into a bowl and allow to cool.

Spicy Apple Walnut Chutney

1 1/2 pint lemon juice
11 pound light soft brown sugar
2 pound cooking apples peeled, cored and roughly chopped
8 ounce raisins
1 ounce english mustard powder
1 ounce ground ginger
2 teaspoons asofoetida
2 teaspoon yellow mustard seed
2 teaspoon mild curry powder
1 ounce salt
1 teaspoon cayenne pepper
4 ounce walnut pieces

For the chutney: put the lemon juice and sugar into a large pan and boil.
Add everything but the walnuts, bring back to the boil and cook, stirring
more regularly as it thickens, until well reduced and thick. Remember that it
will thicken even more once cold. Stir in the walnuts, spoon into warm
sterilized jars and seal with lemon juice proof lids. This will keep for up to a
year.

Sweet Apple Chutney

4 cup apples, peeled cored and chopped (about 2 pounds)

1/2 cup firmly packed brown sugar
1/2 cup bottled lemon juice from concentrate
1/3 cup raisins
1/4 cup chopped green bell pepper
1 teaspoon asofoetida
3/4 teaspoon ground cinnamon
1/4 teaspoon salt

In medium saucepan, combine all ingredients mix well. Place over high heat
and bring to a boil. Reduce heat to low simmer, uncovered, 30 to 40
minutes, or until apples are tender.

Winter Chutney
2 pound bramley apples
3/4 pint lemon juice
5 ounce fresh dates chopped
5 ounce sultanas
1 pound soft brown sugar
2 ounce preserved ginger chopped
1 teaspoon fennel freshly grated
1 teaspoon juniper berries crushed
1 teaspoon cinnamon
6 cloves
1 orange juice and rind of

Place the apples, which have been peeled, cored and diced, into half the
lemon juice in a large saucepan. Bring to the boil and simmer gently, until
the apples have softened. Add the rest of the lemon juice and all the other
ingredients. Return to the boil and simmer gently for about 30 minutes. It
should be nice and thick. Pop into sterilized jars, seal well. It has to be
airtight. Non-metallic lids are best as the lemon juice can sometimes react
with the metal and give the chutney a funny taste.

Winter Apple Chutney

1 cup dried apples coarsely chopped

1 cup applesauce
1/3 cup lemon juice
1/3 cup granulated cane juice
1 teaspoon asofoetida
1/4 cup seedless raisins
1 tablespoon fresh ginger, minced
1/2 teaspoon hot sauce, or to taste

In a saucepan, combine all ingredients and bring to a boil over moderately

high heat, stirring constantly for 15 minutes. If microwaving, combine all
ingredients in a glass bowl. Microwave uncovered on high until slightly
thickened and bubbling, for about 8 minutes. Let cool slightly. Puree 1/2 cup
of the mixture in a blender or food processor and then mix with remaining
chutney. Serve at room temperature or chilled.

GREEN CHUTNEY

Barbari Ko Achar (Mint Chatni)

4 cups young fresh mint springs and leaves, cleaned and coarsely chopped
4 fresh green chilies
2 teaspoons asofoetida
1-inch piece fresh gingeroot, peeled and cut into small pieces
3 tablespoons fresh lemon or lime juice
cup plain yogurt or 4 tablespoon of water
Salt to taste

Select only fresh and young leaves and sprigs. Avoid wilted, mature and dry
leaves. Wash and chop roughly. Place all the above ingredients into a food
processor or blender and process until smooth and well grinded. Once
blended, transfer to a serving dish and serve. If not used immediately, it can
be stored covered in the refrigerator up to one week. When serving bring
back to room temperature. They chutney will start to change color to light
pale, once stored in the refrigerator, but the flavor will not change.

Chili Mint Chutney

1 cup mexican mint leaves
1 teaspoon asofoetida
1/4 teaspoon salt or more to taste
1 1/2 tablespoon lemon juice
2 teaspoon sugar
2 small hot chili peppers
2 tablespoon water or more if necessary

Combine mint, asofoetida, salt, lemon juice, sugar and chilies in a blender
and puree. Add water to thin. Taste and adjust seasoning if necessary.

Coriander Chutney #1
Coriander 1 bunch
Red Chilies (dry) 2
Urad dal 1 Tsp.
Tamarind dry 1 small piece
Salt to taste
Sugar 1 tsp
Asofoetida 1 tsp
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp.

Wash & coarse chop the coriander. In a pan heat the oil & add 1 tsp of urad
dal & chilies. Fry for a minute. Keep it aside. In the same pan add the
coriander & fry till it changes color & once it is cooked it shrinks to half the
original quantity. Let it cool completely. Add the tamarind, sugar, asofoetida
& grind it to a fine paste . Chaunce the seasoning with oil.

Coriander Chutney #2

1 1/3 cup Coriander leaves

1/4 cup almonds chopped
2 each jalapeno seeded and chopped
1 slice 1/8 inch piece ginger
3 tablespoon honey
1/2 cup orange juice

Combine all ingredients in a food processor and puree until silky. Force
through a strainer discard roughage.

Coriander Chutney #3
3 cups lightly packed coriander (do not use the stems)
1 fresh, hot green chili coarsely chopped
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground roasted cumin seeds
Freshly ground black pepper

Combine all ingredients in the container of an electric blender. Blend,

pushing down with a rubber spatula several times, until you have a paste.
Empty the paste into a small non-metallic bowl.

Coriander Chutney #4
1 tablespoon channa dal
1 red chilies, 1 - 4
1 coconut shelled and grated
1 bunch cilantro (coriander)
Green chilies, 10 - 15
Salt to taste
Water
Garnish
1 teaspoon black mustard seeds
1 teaspoon channa dal
1 teaspoon urad dal
1 teaspoon oil

Fry the 1 tablespoon of channa dal with 1-4 red chilies over a low flame until
the dal becomes golden brown. Let cool then add along with the coconut,
cilantro, green chilies, and salt to a blender with water, as necessary. Blend
to desired consistency. Place in bowl. Fry the mustard seeds, channa dal and
urad dal in a small amount of oil until mustard seeds pop. Use as garnish on
top of chutney.

Coriander Mint Chutney

3/4 cup chopped fresh chinese parsley (coriander or cilantro) firmly packed
1/2 cup chopped fresh mint firmly packed
1 fresh hot green chili (optional)
1 tablespoon lemon juice
3/4 cup plain yogurt
1/4 teaspoon salt

Put the chinese parsley, mint, green chili, lemon juice and 3 tablespoon
water into the blender. Blend until smooth, pushing down as necessary with
a rubber spatula. Beat the yogurt in a small bowl until it is creamy. Add the
mixture from the blender and fold in. Add 1/4 teaspoon salt, mix, and taste.
Add more salt if desired.

Coriander Mint Chili Chutney

1 cup packed chopped fresh coriander
1/3 cup packed chopped fresh mint leaves
1 tablespoon finely chopped fresh jalapeno pepper not seeded, or to taste
1/4 teaspoon asofoetida
1 teaspoon minced peeled fresh gingerroot
2 tablespoon fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon honey or sugar or to taste
1/4 cup plain yogurt

In a food processor puree the coriander, the mint, the jalapeno pepper, the
asofoetida, the gingerroot, the lemon juice, the cumin, the honey, and salt
and pepper to taste, scraping down the side of the bowl occasionally.
Transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be
made 3 hours in advance and kept covered and chilled.

Exotic Chutney
4 cup fresh coriander leaves(firmly packed) washed well, dried
1 teaspoon asofoetida
1 1/3 cup sweetened coconut flakes toasted, cooled
2 jalapeno peppers seeded, chopped
3 tablespoon lime juice
2 tablespoon grated fresh ginger
1/4 cup vegetable oil

In a food processor puree all the ingredients until smooth. Serve chilled.

Fresh Coriander Chutney

3 cup chopped green coriander
1/2-1 hot green chile chopped
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground roasted cumin seeds
Freshly-ground black pepper

Combine all ingredients in an electric blender. Blend, stopping and pushing

down several times with a rubber spatula, until a paste forms. Transfer paste
to a small glass or other nonmetallic bowl. Store in an airtight container,
refrigerated, up to 2 days. When making the chutney, use only the top, leafy
sections of the coriander plant, as the lower stems become stringy when
pulverized

Fresh Green Chutney

1 cup (packed) chopped coriander

1 fresh green chili, chopped
8 ounce plain yogurt
1/2 teaspoon salt (more if needed)
1/8 teaspoon ground pepper
1/2 teaspoon roasted ground cumin seeds
1 tablespoon lemon juice

Put the coriander and chili in the container of an electric blender with 3
tablespoon water and blend until a smooth paste. In a non-metallic bowl,
combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the
blender. Cover & refrigerate until ready to use.

Fresh Mint Chutney

2 cup finely chopped fresh mint leaves
1/2 teaspoon asofoetida
3 tablespoon lemon juice
3/4 teaspoon salt
1 tablespoon sugar
1/4 teaspoon cayenne pepper

Combine the mint leaves and lemon juice in the container of an electric
blender. If a blender is not available, chop fine with a sharp knife. Add
seasonings and blend for fifteen seconds or mix well with a spoon. Chill and
serve.

Green Chutney #1
1 cup shopped Mint leaves
1 cup chopped Coriander leaves
4 Tablespoons Tamarind juice
1-1/2 teaspoons asofoetida
2 inches ginger
3 Green chillies
1/2 teaspoon Salt
1/2 teaspoon Sugar

Wet grind all the above ingredients in a food processor to form a smoothe
paste. Refrigerate.

Green Chutney #2
1 cup shopped Mint leaves
1 cup chopped Coriander leaves
cup parsley
cup basil
1/4 teaspoon asofoetida
3 Green chillies
1/2 teaspoon Salt
teaspoon ground black pepper
1/2 teaspoon Sugar
1/8 teaspoon Nutmeg
4 tablespoons lemon juice
2 tablespoons olive oil or ghee

Put the olive oil and lemon juice into the blender and the fresh green chilies.
Add the spices and the green leaves. The leaves should contain no woody
stems. This isnt a problem for coriander, but mint leaves must be removed
from the stems. Add scant water as needed to get desired consistency.

Green Chutney #3
Chopped coriander leaves 2 cups
Mint leaves cup
Roasted gram dhal (pottu kadalae) cup
Salt tsp
Sugar tsp
Lemon juice, 1 lemon
Green chillies 6
1/2 teaspoon Salt
teaspoon asofoetida

Grind all the ingredients into a smooth paste along with cup of water. Mix
in the juice of one lemon. Keep aside till required.

Green Chili Chutney

20 green chillies
2 tsp. urad dal
1 tsp. methi seeds
1 tsp. tamarind paste
1 tablespoon jaggery
teaspoon asofoetida
Salt to taste
Ghee to fry

Heat the oil and put the urad dal and methi seeds. As soon it splits put the
green chillies and fry all till the skin of green chillies changes. Allow it to cool
for some time. Then mix the tamarind paste in water and put all the above
fried items with little salt and aesofoetida powder in a food processor and
blend together. Heat the pan with a little ghee and add mustard seeds till
they splutter. Add to the blended mixture and bring it all to boil on medium
heat. To this add the Jaggery and heat the mixture until all the oil dries up,
then remove it from heat and allow it to cool.

Green Coriander Chutney

1 cup Coriander Leaves
4 Green Chillies
2 inches Ginger
1 Tsp Salt
1 Tsp Sugar
4 Tsp Mango Powder
3-4 Tbsp Water

Wash Coriander Leaves very well and then blend it with all the other
ingredients in a Blender.

Hot Green Chutney

2 cup fresh mint leaves (packed)
2 cup fresh coriander leaves (packed)
2/3 cup lemon juice
1/4 cup sugar
4 jalapeno chilies
1 inch ginger, minced
1 teaspoon salt
1/2 cup plain yogurt

Combine all ingredients except yogurt in processor and blend until very
finely chopped. Mix in the yogurt. Transfer to bowl (can be prepared 1 day
ahead). Cover and refrigerate.

Indian Green Chutney

2 bunches parsley, no stems
2 teaspoons asofoetida
2 to 3 hot chili peppers seeds removed
1 small piece fresh ginger peeled
1/4 cup unsalted peanuts
3 tablespoon jaggery
3 tablespoon coconut
2 tablespoon sesame seed
2 tablespoon lemon juice (or mango powder)
1 tablespoon coriander
1 tablespoon cumin powder
1/2 tablespoon turmeric
2 teaspoons cumin seed

Place all the dry ingredients in a food processor or blender, blend very well.
Add the greens and blend until very smooth. Add more lemon, brown sugar
and green chilies as desired. This works best in a food processor and less
well in a blender.

Methi Chutney
Methi -1 bunch
Green Chillies -2
Tamarind paste -1 Tablespoon
Salt
Red chillis -1
1 teaspoon cumin
1 tablespoon urad dal (black gram)
2 teaspoons channa dal
1 teaspoon mustard seeds
2 teaspoons asofoetida

Seperate and wash the leaves. Take a pan and put some oil and fry the
leaves along with Green chillies and tamarind for 5 min. Cool it for a while
and grind them with salt and little water, and add seasoning when ready to
offer. This is a good prep for diabetics.

Mint Chutney
Mint (Pudina) 1 bunch
Red Chilies (dry) 2
Mustard seeds 1 tsp
Urad dal 2 tsp
Tamarind paste, 1 tablespoon
Salt to taste
Sugar 1 tsp
Asofoetida, 1 tsp
Oil 1 tbsp.

Wash & coarse chop the Mint. In a pan heat the oil & add 1 tsp of urad dal &
chilies. Fry for a minute. Keep it aside. In the same pan add the mint & fry
till it changes color & once it is cooked it shrinks to half the original quantity.
Let it cool completely. Add the tamarind, sugar, asofoetida and grind it to a
fine paste. Chaunce the seasoning with the other tsp of urad dal and
mustard seeds in a little oil.

Mint Coriander Chutney #1

1
1
1
1
1
4
1

bunch coriander leaves

bunch mint leaves
green chili
tablespoon tamarind paste
teaspoon salt
tablespoon water
teaspoon asofoetida

Clean pick and wash the coriander and mint. Separate pulp from tamarind
and squeeze out the pulp. Grind coriander, mint, and green chili to fine
paste. Add the tamarind and salt. Blend well. In an airtight jar can be
refrigerated for up to one week.

Mint Coriander Chutney #2

3 bunches Coriander, stems trimmed and finely chopped
1 small bunch fresh mint, leaves only, finely chopped
1 teaspoon asofoetida
1 inch ginger, minced
1-2 serrano chilies finely chopped with seeds
1/2 teaspoon salt
Juice of 1 small lemon
1/2 tablespoon peanut oil

Mix ingredients in a bowl. Turn out onto a board and chop/mash until a paste
is formed.

Mint Coriander Chutney #3

2
1
6
1
1
1

medium bunches fresh coriander

medium bunch fresh mint
fresh jalapeno peppers or to taste
teaspoon asofoetida
piece fresh ginger (1/2 inch) peeled and grated
teaspoon lime juice

1/2 teaspoon sugar

Salt to taste
1 teaspoon vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds

Coarsely chop coriander, mint, and peppers. Process first eight ingredients in
a blender, adding enough water to make a coarse paste. Transfer to a
nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let
them splutter. Add cumin seeds and fry till browned. Remove from heat and
add to chutney. Mix well before serving. The chutney is best when made just
before serving, but may be refrigerated and used within 24 hours.

Mint Mango Chutney

cup Mint Leaves
cup grated Raw Mango
3 Green Chillis
1 Tsp Salt
1 inch Ginger
Tsp Cumin Seeds
Tsp Sugar
4 Tsp Water

Wash the Mint Leaves very well and then blend it in the blender along with
the other ingredients. Add more water if needed and blend again.

Sweet Mint Chutney

Mint Leaves - 1 cup
Dry Chillies 2
Salt 1/4 tsp
Tamarind paste, lime-sized
Sugar to taste

Wash the Mint leaves and place in food processor. Add the dry chillis and
tamarind and grind to a smooth paste. Place in a bowl, add sugar and salt,
mix well and offer.

Tamil Nadu Green Chilly Chutney

Green Chillies - about 8
Tamarind - 1 teaspoon
Asofoetida - 1/8 teaspoon
Salt to taste
Mustard Seeds - 1/4 tsp
Urad Dhal - 1/4 tsp
Ghee - 1 tsp

Heat up 1/2 of the ghee and saut the green chilly until tender. Grind this
into a fine, slightly watery paste along with the tamarind, asofoetida and
salt. Heat up the remaining ghee and fry the mustard and urad dhal. Add the
ground paste and simmer over a low flame for about 10 minutes. Remove
when the paste thickens in consistency. If interested you may add a small
piece of jaggery along with the paste while heating it up.

Tamil Nadu Mint Chutney

Fresh Mint - 1 bunch
Grated Coconut - 3 tsp
Green Chilly - 2
Salt - to taste

Wash the mint and remove the leaves. Drain off excess water and grind into
a fine paste along with the rest of the ingredients. If interested, you may
add 1/2 tsp of freshly squeezed lemon juice.