Coconut Chutney
Ingredients • 3 Tbsp fried chana dal (puttu kadalai) or chana dal • 1½ C freshly grated coconut • 1 dried red chili • 1 small green chili • 1½ Tsp piece of tamarind • 1 Tsp salt • ½ Tsp sugar • ¼ C water • 1 Tsp oil • 1 Tsp black mustard seeds • 1 Tsp urad dal • ¼ Tsp yellow asafetida powder • 8-9 fresh curry leaves Preparation...
Eggplant-Chutney
Ingredients Chutney: • 4 + 1 Tbsp oil • 4 C cubed eggplants • 1 Tsp black mustard seeds • 1 Tsp cumin seeds • 2 Tbsp cashews • 1 Tbsp chana dal • 1 Tbsp chopped ginger • 2 hot green chilies • 1 sprig fresh curry leaves 2 • 1 Tbsp dried tamarind piece • ½ C chopped tomatoes • 1½ salt Tempering: • 1 Tsp oil • 1 Dry red chili • ½ Tsp...
Dalia Chutney
Ingredients •Salt – 1 ½ cup. •Red chili powder – 5-6 tbsp. •Sugar – 1 tsp. •Chutney dalia(chana) – 3 tbsp. Preparation 1. Take dry dalia and apply a little oil to remove the skin easily. 2. Grind all ingredients to paste. Serves 3 Persons. Bhaktin Malathy ...
Cranberry Chutney
Topokul is not a cranberry but a sour berry that makes a chutney similar to whole-berry American cranberry sauce. There are two main types of cranberries: small wild European berries and the larger red cultivated American berries. India Topokul is like a cross between the two. Because fresh berries freeze well, this selection can be made on short notice, especially in the fall. Preparation and cooking time (after...
Fresh Pineapple and Raisin Chutney
Within India’s districts even towns and villages have their own distinct cuisines. Mayapur, in West Bengal, is associated with foods loved by Shree Chaitanya Mahaprabhu, the founder of Gaudiya Vaishnavism, and on his birthday, called GourPurnima, thousands of dishes are made in his honor. On Srila Prabhupada’s first GourPurnima, in America, he taught his students to make a handful of dishes loved by lord Chaitanya,...
Fresh mint Chutney
Fresh mint chutney, like coriander chutney, is refer5shingly sharp and bracing. Long recognized for its digestive properties, it is avery popular accompaniment to fried savories and highly spiced dishes. The overall character of the chutney depends on the type of mint you use, be it from the supermarket or freshly harvested from your herb garden. I have tested the recipe with numerous species and come up with different results....