Cilantro Chutney

Makes: 3/4 cup

2 cups cilantro leaves washed and chopped

(approximately 1 bunch)

2-3 green chilies (optional)

1 tablespoon coconut

1 tablespoon lime juice

1 teaspoon sugar

1/2 teaspoon salt ( as per taste)

1/4 cup warm water

In a blender, add all the ingredients to make a smooth paste. Add water slowly as needed to keep the blender running.

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Coconut Chutney

Makes:approx 1 cup

1/2 green bell pepper

1 cup coconut (unsweetened)

2-3 green chilies (Optional)

1 tablespoon lime juice

1/4 teaspoon cuminseeds

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

1/4 cup warm water (or as required)

1 tablespoon cilantro leaves

salt as per taste

In a blender, add all the ingredients to make a smooth paste. Add water as per needed to make the blender run smooth. You may have to scrape the sides down often.

Hema’s Hints:

The coconut chutney is an excellent sandwhich spread with tomato slices.

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Cranberry Chutney

When I first tasted cranberries, the thought that raced through my mind was that this would make excellent chutney!

Makes: 2 Cups

1 can cranberry sauce(16 oz)
1 bag fresh cranberries + 1 cup water

1 cup brown sugar

1 tablespoon peanuts(unsalted and roasted)

1 teaspoon garam masala(*)

1 teaspoon coriander seeds

1 tsp. chili powder (optional)

1/2 tsp. salt (or as per taste)

In a thick-bottomed pan, place the cranberry sauce or fresh cranberries with 1 cup water and brown sugar to boil on low heat. In a spice grinder (coffee grinder for spices only) or a blender, make a coarse mix of coriander seeds and peanuts. Add this mix to the boiling cranberries. Let it boil for 5 minutes on medium heat. Lastly, add garam masala, chili powder, and salt. The cranberry chutney thickens as it cools down.

Hema’s Hints:

The cranberry chutney is an excellent accompaniment with thanksgiving turkey. It is a tasty dip with crackers or fried finger food.

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Garbanzo Chutney

Makes: 2 cups

1 teaspoon oil

1 tablespoon cuminseeds

1 red chili broken into pieces (optional)

1/4 teaspoon turmeric powder

1 can garbanzo beans drained

1 granny smith apple (peeled and grated)

1 tablespoon coconut (unsweetened)

2 tablespoon cilantro leaves

1 teaspoon sugar

1/2 teaspoon salt (or as per taste)

In a food processor make a coarse mix of garbanzo beans using the pulse button. Remove and keep it aside. In a pan heat oil and throw in the cuminseeds, let it sizzle and darken its color. Add the chilies and roast for a few seconds. Next toss in the turmeric powder and stir it. Immediately pour the coarse mix of the garbanzo beans with the shredded apple. Mix it gently. Add the coconut, cilantro, salt, sugar, and lime juice. Stir the mix well to evenly spread all the spices and seasonings with the garbanzo mix.

Hema’s Hints:

The coarse blend of garbanzo beans makes this chutney a delicious snack. However the smooth paste of the beans make it a spicy sandwich spread.

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Mango Chutney

Makes: 1 1/2 cups

1/8 teaspoon saffron

1/2 cup sugar

1 tablespoon water

5-6 cardamom pods

1 cup mango diced

1/8 teaspoon nutmeg

Place the saffron in a teaspoon of hot water and keep aside. Remove the seeds from the cardamom pods and discard the peel. Make a fine powder with a mortar and pestle or a spice grinder. Keep this aside. In a pan, add sugar and water on medium heat. Let it boil for about 5 minutes Add the saffron and diced mango the syrup. Simmer on low heat for a minute. Remove from heat and add cardamom powder and nutmeg. Serve it piping hot or chilled.

Hema’s Hints:

The variety of mango that goes well in this recipe is Haden or Kent. It is an excellent sauce for vanilla icecream. Children love this chutney with tortilla or chapati to make a quick snack.

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Mint Chutney

Makes 1 cup

1 Tablespoon sesame seeds

1 tablespoon peanuts

1 tablespoon shredded coconut

3-4 green chilies (optional)

1 tablespoon lime juice

1 teaspoon salt (as per taste)

1 teaspoon sugar

1 bunch mint leaves chopped (1 cup loosely packed)

1/4 to 1/2 cup water as needed

Pour all the ingredients in the blender in the order mentioned to make a smooth paste. Add water slowly as needed. You may have to scrape the blender sides often while blending.

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Peanut Chutney

This chutney is very popular in the western part of India, where peanuts are grown extensively.

Makes:approximately 1 cup

1 cup peanuts (Roasted and unsalted)

1 teaspoon chili powder

1 teaspoon lime juice

3/4 teaspoon salt (or as per taste)

Put all the ingredients into a blender and make a coarse mixture. You may have to scrape the sides down often. This chutney stays for 2-3weeks without refrigeration.

Hema’s Hints:

This chutney is an excellent salad dressing on tomato and cucumber slices.

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Pineapple Chutney

Makes: 1 Cup

1 cup crushed pineapple

1 teaspoon oil

1 teaspoon cuminseeds

2 one inch cinnamon sticks

5-6 whole cloves

2 Tablespoon sugar

1/8 teaspoon turmeric (optional)

1/4 teaspoon garam masala

1/2 tsp. salt (or as per taste)

In a pan heat oil. Add the cuminseeds, cinnamon sticks, and cloves. Let it sizzle and swell with the heat. Then add the pineapple, sugar, and turmeric. Let it cook for 5-6 minutes. Add garam masala and remove from heat. Cool it before storing.

Hema’s Hints:

The pineapple chutney acts as a tasty dip with tortilla chips. It is also an excellent topping over vanilla ice cream.

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