Chutneys~whole food, salt and sugar free

April 16, 2008

Most of these recipes I've cooked in original form, and most come from Indian cooking sites or the old SOAR list. They have been tweeked to substitute sugars with applesauce and fruits, and greatly lessened the oil and salt content. Variety is the spice of life!

Clear skies

lc carol

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~```

Cilantro Chutney: 3 cups fresh cilantro leaves 1/4 cup fresh mint leaves 1 to 3 serrano chilies, seeded and coarsely chopped 1 piece fresh ginger, 1/2-inch long, peeled and coarsely chopped 1 clove garlic 1/2 cup water 1/2 lime, juiced 1/4 cup applesauceMix all together and heat through. Serve chilled~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Beet Chutney 1/2 large beet, raw and peeled 1 carrot handful of roasted peanuts (about 10-15) (optional) 1 hot chili juice of 1/2 lime 1/2 t (or more - to taste) cumin, corander pepper A few cilantro leaves Mince finely. Serve as a condiment or a salad. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Mixed Fruit Chutney: 3 cups of any mixture of the following: fresh or dried pineapple, dates, papaya, mangos, pears, peaches, drained fruit cocktail or tropical fruit cocktail, chopped fine 1 cup raisins, chopped fine 2/3 cup vinegar (any mixture of cider, balsamic, wine or seasoned) 1/2 cup applesauce 1 small onion, chopped fine 2 TB grated fresh ginger 1/2 tsp cinnamon Pinch each allspice, nutmeg and cloves (or more to taste) Combine all ingredients in saucepan. Heat to boiling; reduce heat and simmer, stirring occasionally, until thickened, 1 hour. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~``Fresh Mango Chutney (Corom Chatni)1 med. slightly underripe mango1 fresh jalapeno, sliced into thin rings1 T finely chopped cilantro1 t to T salt 1/8 t ground cayenne pepperCut the flesh of the mango away from the large seed inside. Cut the mango intopaper-thin slices. Place in bowl. Add the chile, coriander, salt, and cayenne,and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hoursbefore serving.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Banana Chutney6 Bananas (Kela),

ripe 3/4 cup Vinegar (Sirka)

3 teaspoons Salt (Namak)

1/8 teaspoon of Cinnamon (Dalchini) powder

1/4 ground Cloves (Lavang)

1/4 t cardamom (Elaichi Moti)

1/2 teaspoon Red chili pepper (Lal Mirchi)

1cup apple sauce (Cheeni)

1/2 cup chopped Raisins (Kishmish)

4 teaspoons blanched Almond (Badam)

Peel and chop bananas. Cook with vinegar to a pulp and then stir in sugar until it dissolves. Remove from the fire, mix» raisins, almonds (slit into halves), salt, chili powder and ground spices. Cool, stir and pour into clean jars and cork tightly. Serve after 2 days. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~

TomatoChutney2 cups ripe tomatoes; chopped

1 medium onion; chopped

2 large clov garlic; peeled and chopped

2 green chillies; seeded and chopped

2 teaspoon ground cumin

1/4 cup chopped dried apples or raisins

Put the tomatoes in a small saucepan and cook over a medium heat, covered , until they are soft (4-5 minutes). Remove and cool.

Meanwhile, heat the oil over a medium heat and fry the onions and garlic until the onions are soft, but not brown (4-5 minutes).

Add the chillies and cumin and for for 30-40 seconds. Puree the tomatoes, the onion mixture, salt and sugar in a blender.

Transfer to a serving dish and cool thoroughly before serving.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Apple Chutney

2 cups chopped onion

1/2 teaspoon whole cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon ground cardamom

1/8 teaspoon ground turmeric

1/8 teaspoon ground red pepper

5 cups diced Braeburn or Gala apple (about 1 1/2 pounds)

1/2 cup cran-raisins

1/2 currrants

1/2 cup apple sauce

1/4 cup cider vinegar

1 teaspoon minced peeled fresh ginger

Heat a little water in a saucepan Add onion and next 6 ingredients (onion through red pepper); saute 5 minutes.

Add apple and remaining ingredients; cook 15 minutes, stirring frequently. Discard cloves.

Serve warm.NOTE: Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~````

Almond Chutney

1 cup Almonds 1 cup

4 cloves crushed garlic

2T grated fresh Ginger

1T ground tamarid

1 tsp Mustard seeds

1/2 t curry powder

Method:Grind all the Ingredients Grind finely. Heat in an oiled skillet with

3 T chopped coriander leaves.,

and add in to chutney, mix well.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~``

Zucchini chutney

2-3 zucchini, chopped

2-3 green chillies3 garlic cloves

1/2 tsp tamarind

Pinch turmeric

Optional seasoning:

1/4 tsp mustard seeds

1/4 tsp cumin seeds

Few curry leaves

Cilantro leaves, chopped

Instructions:1. Heat an oiled pan in a pan and fry zucchini and green chillies.

2. After few minutes add turmeric, garlic,and cook on low flame for 5 - 10 minutes.

3. Grind the whole thing in blender.

4. Heat oiled pan and add mustard seeds and cumin seeds, when they splutter add curry leaves

..5. Remove from heat and add it to zucchini mixture and then add coriander leaves.

Serve with rice or roti.

~~~~~~~~~~~~~~~~~~~~~~~````Coconut Chutney4 tablespoons grated coconut 2 teaspoon(s) yellow split peas or (chana dal) roasted 1" piece ginger peeled and chopped 4 tablespoons fresh coriander leaves chopped 4 green chillies chopped 1 teaspoon(s) each of mustard seeds and black pepper(udad dal) ½ teaspoon(s) asafoetida powder(optional) 4 curry leaves 1 red chilli(es) broken into bits lemon juice to taste Grind the coconut, roasted dal, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water. Heat in oiled pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney. Add lemon juice to the chutney. Serve at room temperature with noodles or potatos

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~``Tart Lemon CutneyIngredients2 cups cored and chopped granny smith apples 1 cup chopped mixed dried fruit (, no dates) 1 1/2 cups seeded and chopped lemon, do not peel 1/2 cup chopped onion 1 clove garlic, minced 1 teaspoon mustard seeds 1 cup white raisins 1 cup applesauce !/2 chooped white raisins, finely chopped1 cup dry white wine 1 cup toasted slivered almond Directions1. Place all ingredients except nuts in a large, heavy saucepan.2 .Cook over medium heat for about 30 minutes, stirring often.3. Do not boil, only simmer.4. Remove from heat and stir in toasted nuts.5. Immediately pour into hot sterilized one-cup canning jars and seal with prepared lids