Kapoor - Recipe Top 50s 32 Most Delicious Chutneys

Top 50 Most Delicious Chutney Recipes By Shanti Kapoor All rights reserved.
Otherworld Publishing
Copyright 201

Two generations ago, my grandmother would make her chutney on an ammi, otherwise known as stone grinder. I still have her ammi in my backyard, though I don't use it, it brings to my mind her memories and her delicious chutneys. She would kneel on the floor, add the ingredients and a bit of water and in no time her chutney of perfect consistency would be ready. Having tried the ammi myself and hopelessly failed I came to the realization of how tough she was in spite of her fragile looks. Nowadays the ammi is long gone but the chutneys never left, spicy, tangy, sweet, sour, chilly.....you name it, I can make it! Chutneys are a must with Indian breakfast, starters and snacks. They add an entirely new dimension to the dish.

Adding a new chutney to the same old boring dish makes it much more interesting. I love pairing dishes with contrasting chutneys i.e. a sweet and sour chutney for a fiery chilly dish. Serving a dish with a chutney assortment is a great idea when having your friends over for a cocktail party. Just like a couple of t-shirts you can mix-n-match with our faded jeans; these chutneys are the exact same thing. This chutney cookbook is made up of a wide range of chutney recipes, most inspired by my grandmother, while some from my neighbors and friends, some I learned on foreign trips, and even a couple of my own experiments.

Chutneys are a healthier alternative to commercial dips and sauces which usually contain large quantities of salt and preservatives. For updates about more awesome recipe books and free promotions Like us on Facebook!

Aaam, translates to mangoes in Hindi. Mangoes are very popular in India and there are a huge variety too. Green mangoes are often used in north Indian cuisine to make spicy chutneys and much more. The tanginess of the sour mangoes with the tint of coconut just makes the chutney so perfect Who would know mangoes and coconut would taste this great! Yields: 2 cups chutney Ingredients: 2 cups grated unripe mango 2 tbsp grated coconut 1 tsp green chili paste 1 tsp mustard seeds 1 tsp finely chopped curry leaves salt to taste Method of Preparation:

1. Soak the grated mango with salt for 15 minutes.
2. Grind the coconut and soaked mango in a blender till smooth paste.
3. Heat the olive oil in a pan and add mustard seeds.
4. When they being to flutter add finely chopped curry leaves and add the mango paste.
5. Serve as required.

Amla is also known as Indian gooseberry. Amlas have intense antiviral and antibacterial properties.

Some people even like eating this sour fruit with salt and chili just as a small snack. Amlas are commonly made into delicious chili pickles in very simple methods. This chutney is tangy and sour, making it the perfect match for spring rolls, samosas and much more. Yields: 2 cups chutney Ingredients: 2 cups amla 1 tsp finely chopped garlic 2 cups finely chopped coriander 1 tsp grated ginger 1 tsp finely chopped green chilies 2 tbsp oil Salt to taste Method of Preparation:

1. Boil amla in water for 20 minutes till soft and peel off the skin.
2. Heat some peanut oil in a pan and roast the ginger and garlic for 3 minutes till golden brown.
3. Slice the boiled amlas finely and add it the ginger and garlic paste.
4. Add the chopped chilies and salt. Mix well.
5. In a blender , grind the fresh coriander with the amlas.
6. Serve as required.

Apple & Cranberry chutney is so famous that most people import it in large quantities each year. But why should we import it when we can just make our own special apple & cranberry at home.

Its so simple, yet so delicious. This chutney goes well with pork and beef. It is even incredible with turkey. You can decide the consistency and texture of this particular chutney. You can make it either chunky or smooth like jam. Yields: 2 cups chutney Ingredients: 1 1/2 cups cranberries 1/2 cup chopped green apple 2 tbsp raisins 4 tbsp brown sugar 1/2 tsp cinnamon 1/2 tsp grated ginger 1/3 cup water 3 tbsp ground onion paste 1/2 cup finely chopped celery Method of Preparation:

1. Mix the brown sugar with water and boil for 5 minutes.
2. Add the cranberries, raisins, apples, grated ginger and cinnamon.

   Boil for another 5- 8 minutes.

3. Add the onion paste and celery. Boil for another 10 minutes till thick sauce.
4. Mash the mixture with a spoon and gently crumble the apples and cranberries.
5. Refrigerate for 5 hours before serving.

Apricots are used in many beauty products, they contain a pack of antioxidants that prevent aging and drying of skin. They are also known for their ability to prevent eye sight damage. Its very important to add apricots to your diet for their various benefits. There are many interesting ways to do so, but I strongly believe this apricot chutney is the best way available. Yields: 2 cups chutney Ingredients: 2 cups fresh apricots 1/2 cup blanched walnuts 2 tbsp chopped dates 2 tbsp raisins 1/2 tsp finely chopped garlic 1/2 tsp finely chopped ginger 1/2 cup jaggery 2 tbsp brown sugar 1 tsp red chili powder Salt to taste Method of Preparation:

1. Boil the apricots with little salt in hot water for 20 minutes.
2. Remove the seeds and skin from the apricots and mash it.
3. In a large vessel, fry the chopped garlic and ginger for 5 minutes.
4. Add the mashed apricots into it and mix it well.
5. Add the jaggery and brown sugar, Cook till the sugar and jaggery dissolves.
6. Add the chili powder, chopped nuts, dates and raisins.
7. Serve at room temperature.

Grated beetroots, cumin powder, chilies and hung curd, the best way to chill your day.

The color of this chutney is so beautiful and its indeed very creamy too. You can use radish or cucumber for this recipe, it works fine as well. Pour some double cream over it to increase the creamy texture of the chutney. Yields: 2 cups chutney Ingredients: 2 cups grated beetroot 1 cup hung curd tsp cumin powder 2 tsp finely chopped green chilies tsp mustard seeds tsp urad dal 2 tbsp oil 3 curry leaves Method of Preparation:

1. Heat some oil in a pan and toast the grated beetroot till all the juices evaporate.
2. Add the green chilies, cumin powder and salt.
3. Grind the cooked beetroot with 2 tbsp water till fine paste.
4. Mix the paste with the curd in a bowl.
5. Heat some oil in a pan and add the mustard seeds, urad dal and curry leaves.
6. Add this mixture to the curd.
7. Serve chilled.

This hot and sweet chutney is perfect for seafood samosas. Substituting the chopped mangoes for a fine mango puree will make this dish into a jam. Just chose which type you like chunky or smooth? The use of mustard oil is a must for Bengali cooking.

Its pungent aroma with a hot and sharp aftertaste with sweet mango make for an interesting experience. Yields: 2 cups chutney Ingredients: 2 cups finely chopped ripe mangoes 1 tsp garam masala 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1 tsp chili powder 3 tbsp brown sugar 1/2 tsp fenugreek seeds 1/2 tsp fennel seeds 3 tbsp olive oil 1/2 tsp ginger paste 2 tbsp mustard oil Salt to taste Method of Preparation:

1. Heat the olive oil in a pan and add the cumin, mustard, fenugreek and fennel seeds.
2. Roast them till fragrances release from the spices.
3. Add the ginger paste and roast till the raw smell goes.
4. Add the finely chopped mangoes and mix well.
5. Add the garam masala and chili powder and cook for 10 minutes.

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