Babari ko Achar (Mint Chutney)
Apple Ginger Chutney
Bengal Club Chutney
Chatni Gashneez ( Coriander Chutney )
Cilantro Chutney
Coriander Chutney Goan
Cranberry, Ginger and Pear Chutney
Date and Lemon Chutney
Green Mango Chutney Goan
Lime Chutney
Babari ko Achar (Mint Chutney)
4 cups young fresh mint springs and leaves, cleaned and coarsely chopped
4 fresh green chilies
1 medium-size red onion, roughly chopped
3 cloves garlic, peeled, sliced
1-inch piece fresh gingeroot, peeled and cut into small pieces
3 tablespoons fresh lemon or lime juice
1/2 cup plain yogurt (unflavored) or 4 tablespoon of water (to
facilitate blending)
Salt to taste
Select only fresh and young leaves and springs. Avoid wilted,
mature and dry leaves. Wash and chop roughly.
Place all the above 8 ingredients into a food processor or blender
and process until smooth and well grinded. Once blended, transfer to a
serving dish and serve.
If not used immediately, it can be stored covered in the
refrigerator up to one week. When serving bring back to room
temperature. They chutney will start to change color to light pale,
once stored in the refrigerator, but the flavor will not change.
Serving Suggestions:
Serve with fried and steamed snacks, serve with Nepali meals.
Preparation time: 15-20 minutes. Yields: 2 cups
More on Mint Chutney:
Mint is known as Babri in Nepal, which is a perennial herb grown in
all parts of the world and extensively used in many cultures. Tender
leaves and springs are eaten fresh in a form of chutney in Nepal. In
this recipe, young, fresh mint springs are ground with the combination
of fresh herbs to a smooth textured-sauce and served as a chutney or
dipping sauce with any Nepali meals. They can be kept in the
refrigerator for up to a week in an airtight container.
Apple Ginger Chutney
4 large Granny Smith apples, peeled, cored, and chopped
2 cups minced onion
1 1/2 cups cider vinegar
1 1/2 cups firmly packed dark brown sugar
1 cup golden raisins
1/4 cup minced peeled fresh gingerroot
1 red bell pepper, minced
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoons dried hot red pepper flakes
1 habanero or jalepeno diced (my addition!)
In a large saucepan combine the apples, the onion, the vinegar, the
brown sugar, the raisins, the gingerroot, the bell pepper, the
mustard, the salt, and the red pepper flakes, bring the mixture to a
boil, stirring, and cook it over moderate heat, stirring occasionally,
for 40 minutes, or until it is thickened. Spoon the chutney into glass
jars with tight-fitting lids. The chutney keeps, covered and chilled,
for 2 weeks.
Makes about 6 cups.
Gourmet
and another one-from the Raj At Table by David Burton
Bengal Club Chutney
4 1/2 lbs large apples
1/2 lb sugar
1/2 lb small raisins
1/4 lb green ginger-pounded
1/4 lb ground salt(i guess that means fine?)
1/2 lb mustard seed-bruised
1/4 lb garlic-chopped
1/2 chittack cayenne(it's somewhere in this forum i know!)
split the apples,core and pare carefully.place in a pan with1/4 lb
sugar and a little water.boil until tender and then beat to a pulp.
add all the ingredients to the pulp,mix well adding aittle boiled
vinegar to make it nice and thick.
apparently this keeps for 2 or 3 years if done right!
Chatni Gashneez ( Coriander Chutney )
1 cup Roughly chopped coriander
2 garlic cloves
1 Green chili
1/2 cup Coarsely chopped walnuts
1/4 cup Lemon juice or vinegar
Salt
Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic
and chop roughly; slit chili, remove seeds and chop roughly..
Place prepared ingredients and walnuts in blender or food processor
container and process until a textured paste is achieved, adding lemon
juice or vinegar gradually while processing. Add salt to taste, place in
a bowl and chill until required. Serve with kabaubs.
Note: If you have no processor or blender, pass ingredients through food
grinder with fine screen, or chop ingredients finely, then pound with a
pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt
to taste.
Cilantro Chutney
Yields: 1 cup
1 1/2 cups lightly packed fresh cilantro
1 cup lightly packed fresh mint leaves
5 tablespoons water
1 1/2 tablespoons white wine vinegar
2 teaspoons sugar
1 teaspoon curry powder
1 large garlic clove
1/4 teaspoon dried crushed red pepper
Process ingredients in blender until herbs are chopped. Season to
taste with salt and pepper.
Coriander Chutney Goan
2 cups coriander leaves, tightly packed
1 cup fresh grated coconut
4 green chillies/peppers
1 medium onion chopped fine
1/2 inch piece ginger
4 cloves garlic
1/2 tsp cumin seeds
1 dessertspoon sugar
1 dessertspoon lemon juice
Salt to taste
Method:
Blend all the ingredients in a blender/grinder adding a tablespoon of
water if necessary.
Note: If coriander is not available, mint leaves can be used or a
mixture of both. This preparation goes well with salted biscuits or as
a spread for sandwiches. If it is liquefied slightly it can be used as
a dip for french fries, pakoras or croutons.
Cranberry, Ginger and Pear Chutney
Yields: About 3 1/2 cup
1 cup plus 2 tablespoons light brown sugar
1/3 cup red wine vinegar
2 ounces fresh ginger, peeled and cut into 1/8 -by-1-inch strips
1/4 teaspoon cayenne pepper
Pinch of salt
2 pounds firm pears, such as Bosc, peeled and cut into 1/3 -inch dice
3/4 pound fresh cranberries (about 3 1/2 cups), picked over
In a nonreactive medium saucepan, combine the sugar, vinegar,
ginger, cayenne and salt and bring to a boil over moderate heat. Add
the pears, cover and cook until they are crisp-tender, about 10
minutes. Strain and transfer the pears to a bowl. Return the liquid to
the pan. Add the cranberries to the liquid. Cover and cook over moderate
heat until the berries just begin to pop, about 3 minutes. Strain into
a bowl and add the cranberries to the pears. Return the liquid to the
pan and boil over moderately high heat until reduced to 1/2 cup, about
5 minutes. Stir in the cranberry mixture and let cool. Serve chilled
or at room temperature.
Make ahead:
The chutney can be refrigerated, covered, for up to 3 days.
Date and Lemon Chutney
Yields: 1+1/2 cups (375 ml)
8 ounces (250 g) pitted dates, cut into quarters
2 Tbsp (30 ml) frozen or fresh grated coconut (unsweetened)
1/4 cup (60 ml) fresh lemon juice
2 Tbsp (30 ml) finely chopped fresh ginger root
1 Tbsp (15 ml) finely chopped fresh cilantro (fresh coriander,
Chinese parsley)
1/2 tsp (2 ml) fennel seeds
1/8 tsp (0.5 ml) cayenne pepper, or to taste
2 Tbsp (30 ml) finely chopped onion
Salt and freshly ground black pepper to taste
Rub the fennel seeds briskly between the palms of your hands in order
to bruise them and to release their aroma. Combine all ingredients in
a serving bowl and mix to combine thoroughly. Serve at once or cover
tightly and refrigerate for no longer than 2 or 3 days.
Green Mango Chutney Goan
2 large green mangoes, peeled
1/2 cup grated coconut
4 green chillies/peppers de-seeded
6 cloves garlic
1/2 tsp cumin seeds
1 Tbsp sugar
10 mint leaves
Fresh small sprig coriander
Juice of 1 lemon
Salt to taste
Put all the ingredients in a blender/grinder after cutting the mangoes
into tiny pieces. Blend smooth.
Lime Chutney
12 limes
2 pods garlic
4 inch piece ginger
8 green chilies
1 Tsp chili powder
12 Tsp sugar
1 cup vinegar
Clean the limes and chop into smallish pieces, removing the seeds. Keep
any lime juice that collects whilst chopping. Finely slice the garlic,
ginger and chilies. Mix together all the ingredients except the vinegar.
Cook over a low heat until mixture is thick. Add the vinegar and simmer
for 5 minutes. Cool and bottle. Eat after 3-4 weeks.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/