Maryam - All About Chutney: 50 Delicious Chutney Recipes (Chutney, Chutney Recipes, Chutney Cookbook, Indian Recipes, Indian Cookbook Book 1)

All About Chutney

50 Delicious Chutney Recipes

By

Umm Maryam

Copyright by Saxonberg Associates

All rights reserved

Published by

BookSumo, a division of Saxonberg Associates

http://www.booksumo.com/

Stay To the End of the Cookbook and Receive.

I really appreciate when people, take the time to read all of my recipes.

So, as a gift for reading this entire cookbook you will receive a massive collection of cultural recipes.

Read to the end of this cookbook and get my Cultural Cookbook Box Set for FREE !

This box set includes the following cookbooks:

1. A Kitchen in Morocco: Classical Moroccan Recipes
2. The Biryani Bash: A Collection of the Most Unique Biryani Recipes
3. Easy Samosa & Pot Pie Recipes

Remember this box set is about CULTURAL cooking.

In A Kitchen in Morocco you will learn many classical Moroccan dishes like: Tagine (Spicy Mediterranean Chicken), Classical Moroccan Couscous, Peanut Soup, Moroccan Chicken , and so many others.

Then we go on to The Biryani Bash . Where you will learn ALL of the different ways to prepare biryani like: Vegetable Biryani, Vermicelli Biryani, Coconut Biryani , and so many more!

Finally in Easy Samosa & Pot Pie Recipes we tackle one of my favorite Indian side dishes: Samosas . Cooking samosas is actually quite easy if you follow these methods!

So stay till the end and then keep on cooking with my Cultural Cookbook Box Set !

Umm Maryam is a self-proclaimed lover of culture. She focuses her time on writing books about different countries in the Arab and Asian world.

For a complete listing of all my books please see my author page at:

http://amazon.com/author/ummmaryam

Lets talk about Chutney. And what this delicious Indian side dish can do for your life and cooking.

All About Chutney: 50 Delicious Chutney Recipes is a chutney adventure.

If you do not know about chutney that is okay. You will know exactly what they are very soon. In short, a chutney is a type of sauce invented and loved by the Asians from India.

Chutneys come in all types of colors and flavors. We will learn many of them in this cookbook and we will also learn how to cook with chutney.

You will create all types of delicious chutneys from cool and unique ingredients. Boring dishes will become complex with these amazing little sauces.

Some great uses for chutney are: as a dip for toasted pita bread, spreads for biscuits, toppings for rice, and coatings for roasted and grill meats.

I hope your creative juices are flowing. Because chutneys can really take your cooking to the next level.

We will start with a simple mango and raisin chutney which is great as a spread for toasted bread then we will move into more advanced versions with complex and savory tastes.

So are you ready for a chutney adventure?

I hope so.

Lets learn All About Chutney !

If you find that something important to you is missing from this book please contact me at .

I will try my best to re-publish a revised copy taking your feedback into consideration and let you know when the book has been revised with you in mind.

: )

Umm Maryam

ALL RIGHTS RESERVED. NO PART OF THIS BOOK MAY BE REPRODUCED OR TRANSMITTED IN ANY FORM OR BY ANY MEANS. PHOTOCOPYING, POSTING ONLINE, AND / OR DIGITAL COPYING IS STRICTLY PROHIBITED UNLESS WRITTEN PERMISSION IS GRANTED BY THE BOOKS PUBLISHING COMPANY. LIMITED USE OF THE BOOKS TEXT IS PERMITTED FOR USE IN REVIEWS WRITTEN FOR THE PUBLIC AND/OR PUBLIC DOMAIN.

*All units used are standard American measurements

Ingredients

• 1 kg very firm mango
• 2 C. sugar
• 625 ml vinegar
• 1 (5 cm) pieces ginger, peeled
• 4 cloves garlic, peeled
• 2 -4 tsps chili powder
• 4 tsps mustard seeds
• 8 tsps salt
• 1 C. raisins or 1 C. sultana

Directions

• Peel the mango and then remove the pit and chop it.
• In a pan, add sugar and vinegar, leaving about 20ml and simmer, stirring occasionally for about 10 minutes.
• Meanwhile in a food processor, add remaining vinegar, garlic and ginger and pulse till a paste forms.
• Transfer the paste into a pan and simmer, stirring continuously for about 10 minutes.
• Stir in the mango and remaining ingredients and simmer, stirring occasionally for about 25 minutes or till desired thickness of chutney.
• Transfer the chutney into hot sterilized jars and seal tightly and keep aside to cool.
• This chutney can be stored in dark place for about 1 year but remember to refrigerate after opening.

Amount per serving: 1

Timing Information:

Nutritional Information:

* Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 lb fresh cranberries
• 2 1/2 C. sugar
• 1 C. water
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 medium onion, chopped
• 1 medium tart apple, peeled and cubed
• 1 medium pear, peeled and cubed
• 1 C. raisins
• 1/4 C. lemon juice
• 1/2 C. chopped walnuts

Directions

• In a large pan, add cranberries, water, sugar, spices and salt on medium-high heat and bring to a boil.
• Reduce the heat to low and cook, stirring occasionally for about 10 minutes.
• Stir in pear, apple and onion and cook for about 5 minutes.
• Remove from heat and immediately, stir in lemon juice and raisins.
• Transfer the chutney into a bowl and refrigerate for at least 8 hours.
• While serving, fold in walnuts.
• Enjoy with a dressing or meat of your choice.

Amount per serving: 1

Timing Information:

Nutritional Information: