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Mango Chutney
4 mangoes, peeled and cut to small pieces
1 Cup white vinegar
2 Cups sugar
2 cloves garlic, crushed
1 teaspoon Chilli Powder
1 tsp salt
Juice of 2 lemons
Heat the vinegar in a large pan but do not boil. Add sugar and simmer for 10 minutes stirring until all dissolved. Puree the rest of the ingredients except the mango and then add everything into the pot and simmer on a low heat for 30 minutes. Leave to cool then store in sterilized jars.
CHANA DAL CHUTNEY
If you want the chutney colored bright red, use only red chillies with some paprika and not much of cilantro.
1/2 Cup Chana Dal (red split peas)
Few fresh Red Green Chillies or/and red dry chillies
1/2 Cup Grated fresh Coconut
1" fresh ginger
Curry Leaves
Cilantro Leaves
2 tsp Tamarind juice
1/2 tsp sweet paprika for color
Salt
SEASON WITH:
2tsp Oil and Ghee
1 tsp Mustard
Curry Leaves
1 Red chilli, broken
1. Fry Dal and chillies in 1 tsp oil until reddish.
2. Add to the rest of the ingredients and grind to a smooth paste.
3. Season with above and serve with masala dosa or Idlies
Coconut Chutney
Coconut - 3/4 cup (grated)
Fried chana dal (pori kadalai) - 1/2 cup
Red Chilies - 2-3
Garlic - 2 cloves
Curry leaves - 1 or 2 sprigs
Tamarind - size of a tamarind seed
Salt - to taste
Sugar - 1 or 2 pinches (optional)
Grind all the ingredients with very little water, make a coarse and thick paste.
Fried Chana Dal Recipe
By Praveen Kumar Dal , Snacks Unrated
soak for 8 hours
2 cups bengal gram dal
1 tsp soda
6 cups water
oil for deep frying
chaat masala
salt
1. Drain soaked dal, wash it and soak in fresh water for another 2 hours.
2. Drain, wipe and spread on a clean sheet to dry for half an hour.
3. Fry in smoking hot oil on medium fire till dal floats on top and is slightly golden in colour.
4. Drain and wipe excess oil on kitchen paper.
5. Sprinkle salt and chaat masala.
Mix well and keep in airtight jars.
Peach or Nectarine Chutney
From: epicurious.com
Excerpted from Saving the Season by Kevin West.
5 pounds yellow peaches or nectarines, peeled and cut into 1/2-inch cubes
3 cups organic or turbinado sugar
2 cups apple-cider vinegar
3/4 cup raisins
1 cup chopped Vidalia onion
1 sweet banana pepper or 1/2 yellow bell pepper, diced
2 or 3 fresh green jalapeños, diced, or adjust to taste
2 cloves garlic, minced
2 tablespoons grated fresh ginger root
2 teaspoons freshly grated turmeric, or 1/2 teaspoon ground
4 tablespoons mustard seeds
1 teaspoon garam masala (a ground spice mixture containing pepper, cloves, cinnamon, cardamom, coriander, nutmeg, cumin, and star anise)
2 teaspoons Darjeeling tea (or 4 tea bags)
Combine all the ingredients in a deep pot, and bring to a boil. Moderate the heat, and reduce for as long as an hour, until all the excess liquid boils away and what remains is thick and jamlike in texture. Be sure to taste the chutney at several points, and adjust the seasonings to your preference. Chutney should be deeply flavored and complex, with at least a bit of spicy heat. If you like the bright taste of green chilies, add more minced jalapeños during the last 10 minutes of cooking.
Ladle the hot chutney into four prepared pint jars, leaving 1/4 inch headspace. Seal, and process in a boiling-water bath for 10 minutes. Allow to cure for a month before eating.
