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Parsi Tomato Chutney: "Although this is called tomato chutney, it's actually a recipe template that can be used with all kinds of seasonal fruit. I've done both apples and plums this way, but you could also try peaches, apricots, pears, quinces, cherries... Just make sure to tweak the seasoning after cooking so you have a good balance of sweet, sour, salty and hot."
Garlic chutney Garlic (small variety) 15 flakes Dry Red chilli 6 Coconut, grated 1/4 cup Asafoetida A pinch Salt As needed Tamarind (optional) A pinch To temper Oil 1 tsp Mustard 3/4 tsp Curry leaves few
Carrot Chutney #Recipe - Carrot Onion #Chutney Recipe for Idli Dosa - South Indian Chutney Recipes www.blendwithspic... Ingredients: 1 cup Grated Carrot 1 Onion medium sized 1 tbsp Chana Dal 2 tsp Urad Dal 1/2 tsp Ginger 3 Dried Red Chillies A small piece of Tamarind (approx. 1/2 tsp) 2 tsp Oil Salt to taste To temper: 1.5 tsp Oil 1/4 tsp Mustard Seeds 1/4 tsp Urad Dal A pinch of Hing A few Curry Leaves
punjabi style green chutney – ¼ cup mint ½ cup coriander 1 onion 1 tomato ½ inch ginger, 3-4 garlic, 2 inch of white radish green chili, green chillies ½ tsp ambchur black salt 1 or 2 tbsp of water