Chutney Tirangi

100 gms tamarind pulp

100-125 gms raw sugar

½ tsp turmeric powder

½ tsp chilli powder

1 tsp fennel powder

- Salt to taste

15-20 sultanas

1 tbsp oil

1 glass hot water

Soak tamarind in hot water for 4-5 hours. Mash tamarind pulp well and strain out the juice using strainer. Discard seed and pulp.

Heat oil in a saucepan and add all the spices one by one (seeded spices first and then powdered spices). Stir fry for a minute or so, add sultanas and again fry for a minute or until all the spices get roasted to light brown. Add tamarind juice, salt and sugar. Let it boil for at least 25-30 minutes on medium till it becomes semi-liquid (sauce consistency). Taste the chutney and add more salt/sugar if required. Turn the heat off and leave chutney at room temperature. When cool,

Renu Nanda

250 gms fresh garlic

375 gms tomato paste

- Green chillies to taste

- Salt to taste

2 tbsp oil

1 tsp mustard seeds

1 sprig curry leaves

Grind to a fine paste garlic, tomato paste, green chillies and salt.

Heat cooking oil. Put in mustard seeds and fresh curry leaves; then pour in chutney and cook over low heat for approximately 5 minutes.

Sweet Potato Chutney

Vandana Lall

250 gms sweet potatoes

2 green mangoes, small

- Dry red chillies to taste

1 tbsp urad dal

¼ tsp cumin seeds

¼ tsp mustard seeds

1 sprig curry leaves

- Salt to taste

By Rajni Anand Luthra

Grill eggplant till skin wrinkles and turns black. Toss into cold water, cool and peel. Heat oil and fry red chilli and dal till red. Remove and grind to a fine paste along with all the other ingredients.

Tomato And Beetroot Chutney

Gladys Roach

1½ kg ripe tomatoes, chopped

1 large beetroot, peeled and grated

2 tsp chilli powder

½ tsp cinnamon powder

½ tsp clove powder store in a dry, air tight bottle and keep in fridge. It will last for at least a month.

Green Apple Chutney

Renu Nanda

2 green apples

1 onion

3-4 green chillies

¼ bunch coriander

1½ tsp fresh grated ginger

Salt to taste

Peel and core apples; chop roughly. Combine with other ingredients and grind to a smooth paste.

Garlic Chutney

Boil and peel sweet potatoes. Chop mangoes roughly. Roast dal till red and grind to a paste along with mangoes, red chillies and sweet potatoes. Then heat oil in a small pan and add curry leaves, mustard seeds and more red chillies if you like. When the seeds begin to splutter pour over the chutney.

EGGPLANT CHUTNEY

Vandana Lall

1 large eggplant

- Green chillies to taste

- Dry red chillies to taste

1 tsp urad dal

1 lime-sized ball tamarind

½ kg brown sugar

2 tbsp minced garlic

½ cup brown vinegar

1 tsp salt

2 tbsp sultanas

1 tbsp grated ginger

1 tbsp vegetable oil

Mix the tomatoes and beetroot and their juice in a saucepan. Bring to a boil and simmer till mixture is pulped and beetroot is cooked. Rub the mixture through a sieve and discard any residue. Reheat the mixture on medium heat. Mix in all the other ingredients. Cook uncovered, stirring occasionally, until mixture thickens and is a jam like consistency. Cool and bottle.

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