Chutneys

SWEET AND SOUR CHUTNEY:
Ingredients:
1 Cup Dates

1/2 Cup tamarind (available at most Indian and Asian food stores).
1 tspn red chilly powder
1/2 tbspn roasted cumin powder

Method:
Soak the dates in water overnight or at least for 4-5 hours.

Remove the seeds from inside the dates.

Put all the dates in a blender. Keep aside the water used for soaking the dates.

Now soak the tamarind in the same water that was used for soaking the dates. Soak tamarind for 1/2 to 1 hour. (You can also soak the dates and tamarind separately but use less or just enough water needed for soaking, otherwise when grinding the chutney will be too watery).

Squeeze the tamarind well with your hand so to get its sourness/pulp into the water that you used for soaking.

Now strain the tamarind water pouring it into the blender (which contains the dates) discarding all the tamarind (after squeezing it well with hand so you get all the sour juice from it).

Blend to get a nice smooth and thick consistency.

Pour into a container.

Heat on a medium flame and bring to a boil stirring occasionally.

Add red chilly powder.

And roasted cumin powder.

Stir well.

Boil for another 2-3 minutes stirring occasionally. Switch off the gas and allow to cool. The chutney is now ready.

You can freeze additional chutney and use later. Thaw before using.

GREEN CORIANDER CHUTNEY.
Ingedients:
1-2 bunch of fresh coriander leaves (wash well).

1/2 medium red onion or 1 small red onion (chopped).

1/2 tbsp of fresh lemon juice.

1-2 green chillies (or more if you like it spicier).
1 tsp sugar
Salt as per taste.
1/2 cup water.

Method:
Wash the coriander leaves well and put into a grinder. You can see the amount of leaves I have used and get an idea of the quantity used (they are loosely packed). Add the chopped red onions.

Add salt as per taste.

Add sugar.

Add lemon juice. I have used a lemon squeezer.

Add green chillies.

Add just about enough drinking water to start the grinding process as we want a thick consistency and not a thin one.

And now grind to make a smooth paste.

The chutney is now ready. Refrigerate and store. The chutney can be used for a week to 10 days.
The Lemon juice gives a really nice fresh green color to the chutney. There should be a good balance between the salt, sugar and lemon, not too sweet yet you should be able to taste the subtle sweetness and the sourness of the fresh lemon juice.

More chutney recipes soon....