Yummylicious chutneys

Chutney's

• 1½ – 2 tbsp oil

• 1 cup carrots — grated

• 8-10 shallots

• 4 cloves garlic

• 2-3 green chillies or as per taste

• 2.5cm piece ginger

• 1 tbsp lemon juice

• Salt to taste

1 tsp oil

1 tsp mustard seeds

A sprig of curry leaves (optional)

Wash, peel the skin and grate carrots. Peel the skin of ginger and chop it. Keep it aside. Peel shallots and cut into half, if it is big.

Heat oil in a pan, add, garlic, ginger, green chilli and saute until the rawness of the shallots goes and it turns pink.

Add grated carrot and salt. Saute it for two minutes.

Add lemon juice and saute until the carrots are well cooked, stirring from time to time. If required you may add 1-2 tbsp of water. Avoid adding too much water.

Once the carrots are soft, switch off the heat and let it cool.

Put the cooled mixture in a blender and grind it into a smooth paste with a little water.Transfer chutney to a large bowl.

Heat a teaspoon of oil, add mustard seeds, when it splutters, add curry leaves. Pour the seasoning over the chutney. Mix well and enjoy.

You can substitute shallots with one big onion but shallots add more taste to the chutney.

10 mins

15 mins

• 1 beetroot (peeled and roughly chopped)

• A handful of raisins

• 2 dried red chilli (deseeded)

• 6-8 tbsp white vinegar

• 2-3 tsp sugar

• Salt to taste

Take beetroot, chillies and raisins in a bowl and soak them in white vinegar for 15 minutes.

Put all the soaked ingredients in a blender and grind them to a smooth paste. Transfer chutney to a large bowl.

Add sugar and salt. Mix everything well and the chutney is ready to serve.

• 1.5 cups grated coconut (190 grams), use fresh coconut

• 1-2 green chillies roughly chopped, adjust to taste

• 2.5cm ginger piece, roughly chopped

• Salt to taste

• ¾- 1 cup water (to be used as needed)

• Tempering

• 1 tbsp oil

• ½ tsp mustard seeds

• 2 dried red chillies broken

• 10-12 curry leaves (if you have it)

To a blender add coconut, green chillies, ginger, salt and water.

Grind to a smooth paste. Transfer chutney to a large bowl.

For the tempering, heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add red chillies and curry leaves, stir and remove the pan from the heat.

Pour the tempering over the bowl of chutney, stir and serve.

• A packet of coriander (100 grams)

• 1 green chilli or to taste

• ½ inch ginger

• ¼ tsp roasted cumin powder

• ⅛ tsp chaat masala (optional)

• A pinch of black pepper

• ½ tsp salt or to taste

• 2 tsps lemon juice

• ½ tsp sugar

• ¼ cup plain yogurt

Remove all the hard stems/stalks from the coriander and wash the coriander.

Grind together coriander, green chili, ginger, cumin powder, chaat masala, black pepper and salt. Add yogurt to the blender. Blend it all together to a smooth consistency.

Add lemon juice and sugar.

If your chutney has a runny consistency, you may add a teaspoon of roasted peanuts and blend it with the chutney to make it thicker.

Transfer chutney to a large bowl and refrigerate. Use the chutney as needed.