Friday, 1 December 2017

Chutney Recipe | 3 Easy Chutney Recipe


3 Easy Chutney Recipe




INGREDIENTS:

MANGO CHUTNEY:

  • 1 tablespoon cooking oil
  • 2 teaspoons fresh ginger, finely minced
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large mango peeled and diced [about 350 - 400g]
  • 2 cups white granulated sugar
  • 1 cup white vinegar

TOMATO CHUTNEY

  • 5 large tomatoes [500 g], finely chopped
  • 3 garlic cloves [7 grams]
  • 1 inch ginger [ 30 grams]
  • 1 medium size red [50 grams]
  • 2 tablespoons + 1 teaspoon oil, divided
  • 1/2 teaspoons garam masala [add to taste]
  • 1/2 teaspoon red chilli powder [around 6 grams]
  • 1 teaspoon white vinegar
  • 1 cup 200 gram sugar
  • 1 teaspoon salt [add to taste]
PINEAPPLE CHUTNEY
  • 1-1/3 cups white sugar
  • 2 cup fresh pineapple diced
  • 1/2 cup white vinegar 
  • 1 tbsp garlic minced
  • 2 - 3 tsp chilli flakes 
  • 1 tbsp tomato ketchup (optional)
  • 1 heaping teaspoon salt

DIRECTIONS

MANGO CHUTNEY

  1. In a pan heat oil over medium-high. 
  2. Saute the ginger and red chilli for a minute. 
  3. Then add all spices the spices and saute for another minute. 
  4. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. 
  5. Bring mixture to a rapid boil and reduce to low heat. 
  6. Steady simmer for 45 minutes. 
  7. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  8. Pour cooled chutney in a sterilized jar/container. Store in the fridge (in a sealed jar), it can last for several months in the freezer.


TOMATO CHUTNEY

  1. Heat 1 teaspoon of oil in pan on medium heat. Add finely chopped tomatoes.
  2. Cook for 20-25 minutes, stirring in between or until the moisture in tomatoes totally dries out. Set aside.
  3. Pulse ginger-garlic and onion in food processor. You want them really fine for this recipe.
  4. Heat a pan on medium heat and add 2 tablespoons of oil to it.
  5. Once the oil is hot add the chopped ginger and garlic and cook for a minute or two.
  6. Add onion next and cook till the raw smell of the onion goes away completely.
  7. Now add the prepared tomato and mix well. Cook for a minute.
  8. Add garam masala, red chili powder, vinegar and salt. Mix well and cook for another minute.
  9. Now add sugar and mix. The chutney will turn liquidy as the sugar melts.
  10. Keep stirring and cook for another 2-3 minutes till it thickens a bit. Don't cook it for too long because the chutney will thicken as it cools down.
  11. Remove from heat and let it cool down. Once the chutney has cooled down, store it in an airtight container and store in the refrigerator.

PINEAPPLE CHUTNEY

  1. In a large heavy bottom pan add sugar, pineapple, vinegar, salt. Bring the mixture to a boil.
  2. Add chili flakes, minced garlic and ketchup. Boil on medium heat for 5 minutes.
  3. Lower the heat and stir
  4. Cook the mixture on low heat till it thickens and comes to desired sauce like consistency. (The sauce will thicken when it cools down.)
  5. Store cooled sauce in sterilized bottle. Refrigerate.

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