Chutneys in red, green, yellow and white


1. Lime Chutney

Cut ripened limes in wedges and sprinkle salt and stir well. Cover and leave for 48 hours in a cool, dark place, stirring occasionally. Drain, rinse well and mix with raisins and sultanas. Process until coarsely chopped. Then heat peanut oil, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger. Cook over medium heat until aromatic and add lime mixture, vinegar and brown sugar. Bring to a boil while stirring until the sugar dissolves. Reduce the heat and simmer for one and half hour, stirring occasionally.

2. Garlic Chutney

Garlic chutney is native to Maharashtra, where it is enjoyed as a dip. Mix garlic cloves, grated coconut, roasted coriander seeds in a processor and maintain it coarse . Then add red chilli powder and salt to taste.

3. Cashew Nut Chutney

Blend one cup raw cashews, lemon juice, salt, ginger and green chillies and 1/4 cup of water in a food processor until smooth. Add water as necessary to produce a puree consistency. It thickens as it cools down and stays for upto 3 days.

4. Tomato chutney

Heat ghee at moderate temperature and add cumin seeds and let them sizzle and get brown. Add red chillies, ginger and stir-fry for a moment. Then add an inch of cinnamon stick, coarsely cut ripe tomatoes and jaggery or brown sugar. Add salt and cook on low for 20-35 minutes. Enjoy with meals.

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