DRY SPICY GREEN CHUTNEY (Sukha Chutney)/ WET SPICY GREEN CHUTNEY/ RED GARLIC CHUTNEY/ SWEET TAMARIND

Ingredients:

For Dry Spicy Green Chutney (Sukha Chutney)

· Roasted chana – ½ cup

· Fresh Coriander leaves – ½ cup

· Fresh mint leaves – ½ cup

· Green chillies - 5-6 nos.

· Ginger - 1 inch

· Black salt - 1 tsp

· Jeera powder - 1 tsp

· Chaat Masala - 1 tsp

· Black pepper – ¼ tsp

· Amchur Powder (Dry Mango Powder) - 1 tsp

For Wet Spicy Green Chutney

· Cumin seeds – 1 tsp

· Green chillies – 7-8 nos.

· Ginger - 1 inch

· Fresh Coriander leaves - ½ cup

· Fresh mint leaves – ½ cup

· Curry leaves – 2 sprigs

· Black salt - 1 tsp

· Roasted chana dal - 1 tsp

· Salt to taste

· Lemon juice – ¾ tbsp

· Ice cubes - 2-3 nos.

· Water

For Red Garlic Chutney

· Bedgi / Kashmiri red chillies – 12-15 (soaked)

· Garlic – 10-12 cloves

· Cumin seeds - 1 tsp

· Black salt - 1 tsp

· Salt to taste

· Water

For Sweet Tamarind Chutney

· Seedless Dates (khajoor) - 200 gm

· Tamarind (imli) - ½ cup

· Jaggery – 200 gms

· Cumin seeds - 1 tbsp

· Coriander seeds – 1 tbsp

· Kashmiri red chilli powder - 1 tbsp

· Dry ginger powder - ½ tsp

· Black salt - 1 tsp

· Salt to taste

· Water

Method:

For Dry Spicy Green Chutney

· Add all the ingredients in the mixer grinder and grind into a fine powder, as this is a dry chutney make sure not to add water.

· You can store this dry chutney in an airtight container and keep it refrigerated for 1-2 weeks.

For Wet Spicy Green Chutney

· Add all the ingredients in a mixer grinder, grind well into a fine paste, adjust the consistency by adding very little water.

· Spicy green chutney is ready, can be stored in an airtight container and can be refrigerated for 1-2 weeks.

For Red Garlic Chutney

· Add all the ingredients in a mixer grinder and water as required, grind to a fine paste.

· Red Garlic Chutney can be stored in an airtight container and can be keep refrigerated for 1-2 weeks.

For Sweet Tamarind Chutney

· Slightly roast the cumin and coriander seeds. Crush it after it cools down

· In a small pressure cooker add khajoor, imli and jaggery. Add the crushed cumin and coriander seeds. Add little salt. Let it whistle 2-3 times.

· Let it cool down completely, make a nice smooth pulp using a mixer jar. Further strain it using a strainer in a small thick bottomed deep pan.

· Now add kashmiri red chilli powder, dry ginger powder, black salt and salt to taste.

· Bring it to a boil, keep stirring at regular intervals. Don’t keep it too much thick. Add water to adjust the consistency.

· Turn off the flame and allow it to cool down completely.

· Sweet tamarind chutney is ready and can be keep refrigerated for 1-2 weeks.