Green Chutney
Imlee Kee Chutney
Lahsun Kee Chutney
Banana Chutney
Beet-Strawberry Chutney
Green Chutney
2 cups tightly packed fresh cilantro leaves
5-10 hot green chilies
Juice of 1 lemon
1 inch fresh ginger root, peeled and chopped coarsely
1 small onion, halved
1 Tbsp sugar
1 tsp. red wine vinegar
1 tsp cumin seeds, roasted and ground
Salt to taste
Mix all ingredients in a blender and liquefy into a smooth sauce. Serve
chilled. You may add some of this chutney into a cup of yogurt and mix it
well to have a batch that is not as spicy. The yogurt also makes it very
cooling.
Note: You can substitue cilantro for mint to make Mint Chutney. Or you
can mix the two to make a green chutney that would be eaten in most
Indian homes in the summer months. You can add more green chilies, or
simply make a green chili chutney with only a few tablespoons of
cilantro greens to make a spicy hot green chili sauce.
Imlee Kee Chutney
(sweet and sour tamarind sauce )
6 tablespoons of Tamarind Pulp (Tamco)
3 1/2 cups boiling water
1 1/2 tablespoons cayenne pepper
2 tablespoons lemon juice
1 teaspoon ginger powder
1 teaspoon ground roasted fennel seeds
2 teaspoons ground roasted cumin seeds
1 teaspoon garam masala
Salt to taste
1/4 cup crushed Jaggery
In a bowl soak the tamarind in 3 1/2 cups of boiling water. Let soak
for a half hour. Strain the liquid into another bowl. .
Add all the spices into this juice and bring it to a boil over a
medium flame. Remove from flame and cool completely. The sauce can be
stored in the refrigerator for a few days. It is great with Samosas,
with papadums and as a condiment with most Indian meals.
Lahsun Kee Chutney
(garlic chutney)
2 heads of garlic, peeled and cloved
6-8 Tbsp. red chili powder
1/4 tsp. fennel seeds, toasted and ground
juice of one lime or lemon
salt to taste
Blend in a grinder using as little water as you can get away with.
Chill before serving.
Keep in an airtight container, keeps for a couple of days.
Banana Chutney
4 servings (1 1/2 cups)
2 to 3 (1 1/2 cups) very ripe bananas
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon rind
2 pinches ground cloves
Mash the bananas with a masher or fork, but not too thoroughly. Leave
a few lumps. Place the mashed bananas in a small, nonreactive
saucepan. Add lemon juice, lemon rind, and cloves. Bring the mixture
to a boil and then simmer gently, stirring occasionally, for about 15
minutes. While simmering, the bananas will slowly heave up into mounds
and then spout little puffs of steam, like simmering oatmeal.
Pour the chutney into a clean jar, cover and refrigerate. It will keep
in the refrigerator for a couple of weeks.
Beet-Strawberry Chutney
This is meant to accompany a cheese platter, but chutneys can be used
in a whole slew of places a as a topping for a hot and spicy dish, and
a sandwich component (chutney and cheese melts a yum!), a dipping
sauce for a kebab, stuffing for Cornish hen or duck, a sauce for game
meats, etc. The possibilities are endless!
Makes 1 cup
6 large beets, peeled and chopped small
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup orange juice
4 shallots, peeled and minced
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 teaspoon 5-spice powder
juice of 6 lemons
1/2 cup white granulated sugar
1 pint strawberries, hulled and chopped small
salt, to taste
pepper, to taste
Soak the raisins and dried cranberries in the orange juice for at least 2
hours.
In a medium saucepot, add the beets, shallots, garlic, ginger,
5-spice, lemon juice, sugar, re-hydrated raisins, dried cranberries
and orange juice. Bring to a boil and reduce heat to a simmer.
Simmer for 10 to 15 minutes until the beets have softened. Add the
strawberries and continue to cook over medium heat until thickened.
Remember the chutney will continue to thicken as it cools.
Remove from heat and cool completely.
Season with salt and pepper.
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