Minty Sonth Chutney With Mango Or Tamarind Powder And Jaggery Recipes

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PURéED GREEN MANGO CHUTNEYS



Puréed Green Mango Chutneys image

Number Of Ingredients 12

2 large unripe green mangos (about 3/4 pound each), washed and wiped dry
3 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
4 scallion, coarsely chopped
15 to 20 fresh curry leaves
1/2 teaspoon salt, or to taste
1 to 2 teaspoon sugar (optional)
1 tablespoon peanut oil
2 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida

Steps:

  • 1. With a vegetable peeler, peel the mangoes, then cut the fruit around the center seed into 1/2- to 1-inch pieces. Place the mango pieces and the ginger, green chili peppers, scallions, curry leaves, and salt in a food processor or a blender, and process until minced. Remove to a serving bowl. Add some of the sugar if the chutney seems to tart.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the fenugreek seeds and asafoetida, stir 30 seconds, then add this seasoning mixture to the chutney, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MINT CHUTNEY



Mint Chutney image

This versatile mint chutney recipe pairs well with samosas, sandwiches and salads! Its herby, bright flavor dresses up any dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Time 10m

Yield 2/3 cup.

Number Of Ingredients 9

1 bunch fresh cilantro leaves, stems removed (about 2 cups)
1 bunch fresh mint leaves, stems removed (about 1 cup)
3 to 4 whole green chili peppers
3 garlic cloves, halved
Juice of 1 lemon or lime
1 tablespoon sugar
1 teaspoon cumin seeds
1/2 teaspoon salt
1 to 2 tablespoons water

Steps:

  • In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

SONTH CHUTNEY WITH DRIED MANGO SLICED



Sonth Chutney with Dried Mango Sliced image

Number Of Ingredients 11

1 tablespoon cumin seeds, dry-roasted and finely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 tablespoon Chaat Masala, or to taste (or store-bought)
4 ounces dried raw mangos slices
1 piece dried ginger (2-inch), coarsely chopped
4 to 6 dried red chili peppers, such as chile de arbol, broken
1 cup coarsely grated or crushed jaggery, or 1 1/4 cups dark brown sugar
2 teaspoons salt, or to taste
1 teaspoon ground paprika
1 teaspoon black salt
4 cups water

Steps:

  • 1. Prepare the cumin seeds and chaat masala. Then place everything (except 1 cup of the water) in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 more minute. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. (This can also be done in a pan. Put all the ingredients, and an extra 1/2 to 1 cup water, in a pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are very soft, about 30 minutes.)2. Pass everything through a food mill into a large bowl to extract a smooth sauce. Bring the reserved one cup of water to a boil in a small saucepan. Pour the boiling hot water over the fibrous remains in the food mill and collect any remaining pulp. Stir the extra pulp into the sauce it should be like a semi-thick batter. Adjust the seasonings, transfer to a bowl and serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Substitute 4 ounces seedless tamarind pulp in place of the dried mange slices.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MINT CHUTNEY



Mint Chutney image

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment to samosas and chaats. Use Greek yogurt if you want a creamy chutney. Depending on preference, you can skip the raw garlic.

Provided by Zainab Shah

Categories     condiments

Time 5m

Yield 3/4 cup

Number Of Ingredients 9

1 cup loosely packed cilantro with stems
2 cups loosely packed mint leaves
2 teaspoons cumin seeds or 1 teaspoon cumin powder
3 to 5 Thai green chiles, stemmed
1 teaspoon granulated sugar
1 teaspoon fine sea salt
1/4 cup fresh lemon juice
1/4 cup Greek yogurt or water
2 garlic cloves (optional)

Steps:

  • Combine all of the ingredients in a blender and blend on high speed, scraping the bowl occasionally, until smooth and thick enough to hold at the lip of a spoon without any liquid running. The chunky bits should not separate from the liquid. The consistency of the chutney will probably depend on the strength of the blender, and a chunky chutney made with a lower powered blender tastes just as good as a very smooth one. The chutney can be refrigerated in an airtight container for up to 1 day.

MINTY SONTH CHUTNEY WITH MANGO (OR TAMARIND) POWDER AND JAGGERY



Minty Sonth Chutney with Mango (or Tamarind) Powder and Jaggery image

Number Of Ingredients 13

1 1/2 tablespoons cumin seeds, dry roasted and coarsely ground (see recipe)
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
2 tablespoons Chaat Masala or store-bought
8 quarter-size slices of peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
20 to 25 large fresh mint leaves
1 cup coarsely grated or crushed jaggery, or 1 1/4 cup dark brown sugar
3 to 4 cups water
1 cup mango or tamarind powder, sifted to remove any lumps
1 teaspoon ground paprika
1/2 teaspoon ground ginger
2 teaspoons salt, or to taste
1/2 teaspoon black salt

Steps:

  • 1. Prepare the cumin seeds and chaat masala. Then, in a blender, blend together the ginger, chili peppers, mint leaves with about 1/2 cup of the water to make a smooth paste.2. In a large non-reactive saucepan, mix together the jaggery and 3 cups of the water (disregard any lumps they will melt when heated) and bring to a boil, stirring occasionally, until all the clumps dissolve completely, 3 to 4 minutes. Pass through a fine-mesh strainer to remove any impurities. Return the jaggery to the saucepan and add the ginger-mint mixture, mango or tamarind powder, chaat masla, paprika, ground ginger, cumin, salt, and black salt.3. Bring to a boil over high heat Reduce the heat to medium-low, and simmer, stirring occasionally, about 5 minutes. The sauce should be like a semi-thick batter. Mix in up to 1 cup of water if the sauce thickens too quickly. Adjust the seasoning, transfer to a bowl, then let cool. Serve at room temperature. Or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Try this with applesauce and lemon juice. Use about 4 cups of applesauce and about 1/4 cup fresh lemon juice instead of the mango powder and water. Adjust the salt and sugar, as needed.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MANGO-TAMARIND CHUTNEY



Mango-Tamarind Chutney image

This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.

Provided by David Tanis

Categories     easy, quick, condiments

Time 20m

Yield 2 1/2 cups

Number Of Ingredients 9

4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice)
6 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayenne
2 teaspoons grated ginger
2 medium mangos diced 1/2-inch, about 2 cups
2 tablespoons chopped mint, optional
2 tablespoons chopped cilantro, optional

Steps:

  • To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
  • Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 250 milligrams, Sugar 48 grams

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