PURéED GREEN MANGO CHUTNEYS
Number Of Ingredients 12
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
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
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
Number Of Ingredients 11
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
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
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
Number Of Ingredients 13
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
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
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
More about "minty sonth chutney with mango or tamarind powder and jaggery recipes"
IMLI CHUTNEY | TAMARIND CHUTNEY - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
MINT CHUTNEY RECIPE (PUDINA CHUTNEY) - THE FORKED …
From theforkedspoon.com
CHUTNEYS FOR CHAAT: SONTH AND HARI CHUTNEY — …
From cupcakeree.com
SWEET TAMARIND CHUTNEY (IMLI CHUTNEY) - COOK WITH …
From cookwithmanali.com
TAMARIND CHUTNEY RECIPE (IMLI CHUTNEY) - CUBES N …
From cubesnjuliennes.com
SWEET AND SOUR TAMARIND CHUTNEY (IMLI CHUTNEY)
From whiskaffair.com
SONTH (SAUNTH) USING JAGGERY | TAMARIND CHUTNEY - COOK WITH RENU
MANGO AND TAMARIND CHUTNEY RECIPE | CDKITCHEN.COM
From cdkitchen.com
SONTH CHUTNEY RECIPE - HOW TO MAKE SONTH CHUTNEY - SONTH …
From indianfoodforever.com
TAMARIND CHUTNEY: SWEET, SOUR AND A LI'L SPICY! - INDIAN AMBROSIA
From indianambrosia.com
SONTH CHUTNEY WITH DRIED MANGO SLICES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SONTH CHUTNEY – COOKING WITH SWARN
From cookingwithswarn.wordpress.com
SONTH CHUTNEY (MANGO POWDER CHUTNEY) – COOKING WITH SWARN
From cookingwithswarn.wordpress.com
BEST MINTY SONTH CHUTNEY WITH MANGO OR TAMARIND POWDER AND …
From recipert.com
RAW MANGO MINT CHUTNEY | THE STEAMING POT
From steamingpot.com
MINTY SONTH CHUTNEY WITH MANGO OR TAMARIND POWDER AND …
From recipert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love