Minty Sonth Chutney With Mango Or Tamarind Powder And Jaggery Food

MINTY SONTH CHUTNEY WITH MANGO (OR TAMARIND) POWDER AND JAGGERY

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.

MINT CHUTNEY

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.

MANGO-TAMARIND CHUTNEY

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.

MINT CHUTNEY

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

SONTH CHUTNEY WITH DRIED MANGO SLICED

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.

TANGY CORIANDER (CILANTRO) MINT CHUTNEY

Steps:

• Prepare the herbs by picking the leaves off the stem, washing and coarsley chopping.
• Dissolve the tamarind paste in a tablespoon of water.
• 'Zaar only allows me to list Asafoetida powder as an ingredient, but I prefer paste. Dissolve the asafoetida paste in a tablespoon of water. If you're using powdered asafoetida, skip this step.
• Put all the ingredients into a blender/food processor and grind into a fine puree. Use small amounts of water if needed to make the paste, but use sparingly.
• I've deliberately listed only a small amount of salt because the correct amount is totally to taste.
• Taste the puree and season to taste.
• Heat a non-stick skillet on meadium heat.
• Add the oil, and when the oil is warm add the herb puree.
• Stir around until the water evaporates and the mixtures darkens in color.
• Cool and transfer to an airtight container. Store in the refrigerator.
• This chutney can be served with samosas, pakora, fritters or other savory snacks.
• It can also be used as a spread on bread for sandwiches (try topping with sliced cucumbers for a yummy sandwich).
• You can also add a small amount of jaggery or brown sugar dissolved in water while grinding if you wish.