Chutneys

Special Dahi Chutney

1 bunch (judi) cilantro (kothmir) leaves, 6 big green chilies, 3 cloves garlic, ½ tsp roasted zeera, 250 gm full-fat yogurt (dahi), beaten

Grind all masalas and add to beaten dahi.  Add salt to taste.

Dahi chutney
Green chilies, mint leaves, salt and zeera with dahi.

Imli/Green chili chutney

Kothmir (I judi), mint (1/4 judi), 4-6 cloves garlic, ¼ tsp zeera powder, 4-5 green chilies, ½ tsp red chili powder, 1 cup tamarind (imli) juice, salt to taste.

Grind all ingredients and add imli juice.

Imli chutney (w/bhajiyas)

50 gms tamarind (imli) (soaked) and 200gms jaggery (gud) (grated) and red chili powder – boil in pressure cooker with a little salt.  Strain. 

Imli chutney (w/chana batata, ragda patties)

Boil 50 gms imli, 200 gms gud.  Grind and strain.  Add black salt (kala namak), zeera powder and red chili powder (1 tsp each) and ¼ tsp garam masala powder.  Also add salt to taste.

Kothmir Phudina chutney

Garlic cloves (lasan kali): 8, Mint (phudina) leaves: ¼ saucer, Cilantro (kothmir): 1 saucer, 8 Green chilies, Lime: ½ to 1, juiced, I stem curry leaves (kadhipatta), grated fresh coconut: 1 tbsp, Salt

Grind all together to make chutney.  Use roasted chick peas (khane ka chana) to achieve consistency.

Kokum chutney

Grind kokum with red chili powder and a little water

Lasan chutney (w/Chinese, bhel puri)

Garlic (lasan): 1 whole pod or 1 ½ tbsp paste, red chili powder: 3 large tsp, Salt, Vinegar

Lasan chutney (w/dhokla)

Garlic paste, Red chili powder = ½ volume of garlic paste, Zeera = less than ¼ of garlic paste, Salt