Khajur And Munakka Chutney

Ingredients:

Big Raisins/Munakka                        -  ½ cup soaked and deseeded

Black Raisins                                     -  ¼ cup soaked

Dates                                                  -  ¼ cup deseeded

Jaggery                                               -  ½ cup in chunks

Fennel Seeds                                      -  1 tspoon

Lemon Juice/Citric Acid                    -  ½ tspoon

Water                                                  -  ½ cup

Method:

Soak raisins and dates overnight.

Deseed them before making the chutney.

Now in a chutney jar, blend the fennel, deseeded dates, black raisin and munakka into a smooth paste.

Now heat ½ cup water in a pan, add jaggery into it.

Once jiggery is melted add the dates and raisin paste into it.

Now let it boil for say 5-7 minutes.

In around 5 minutes the chutney will start to get thick.

At this point switch off the flame.

Let it cool down and add lemon juice.

Chutney is ready to get served with your choice of snack. It’s best option for people fasting on Navratra.

Lahsun Chutney / Garlic Chutney

Ingredients:

Garlic Cloves                     - 8-10
Fresh Coriander                 - 4 tblspoon chopped (Including stems)
Green Chilies                     - 5 chopped
Ginger                                - 1/4 inch chopped
Citric Acid                         - a pinch
Salt                                     - to taste


Method:

Peel the garlic and ginger.
In a chutney jar, add chopped coriander, green chilies, ginger and garlic cloves.
Pulse it few a times on high speed or until everything blends together to make a smooth paste.
Take it out in a serving dip bowl. now add salt and citric acid.
Let it sit for few minutes before serving to get all the flavors mix together.
This Chutney or Dip goes very well with Pakodas, Parathas or Kachoris.

Peanut Chutney

Ingredients:

Red Peanuts                                      -1/2 cup
Roasted bengal gram (chana dal)         -2 tblspoon
Urad dal                                                  -1 tspoon (Split & washed black gram)
Green chillies/Red chillies                       -2
Salt                                                      -As required
Oil                                                            -1/2 tspoon
Water                                                       -As required

To temper the chutney:

Oil                                                        -1 tspoon
Mustard seeds                                    -1/4 tspoon
Asafetida                                               -1 pinch
Curry leaves                                       -5-6 roughly torn

Method:

Heat 1/2 tspoon oil in a pan and tip peanuts in it.
Roast the peanuts in medium flame. in a minute or 2 peanuts will start to crackle.
Now add chana dal and Urad dal into it and roast them until they get brown. Do not burn them.

Now cool down the dal and peanut mix.
Take a small chutney jar or blender jar and tip dal and peanut mix in it.
Now add green/red chillies, salt in the blender.

Pour some water to it and grind it to smooth consistency. Make it to thick consistency not runny.
Now heat 1 tspoon of oil in a tadka pan and add mustard seeds, curry leaves and asafetida into it. Once mustard seeds start to splutter add this tempering to peanut chutney.
Chutney is ready and can be served with idli, Dosa, Vada, Uttapam or Pakoras.

Fresh Coriander Chutney

Ingredients:

Fresh Coriander Stems                          -1/2 cup
Fresh Coriander Leaves                        -1/2 cup
Fresh Green Chillies                             -10
Citric Acid/Nimbu ke phool                 -1/2 tspoon
Cane Sugar                                            -2 tblspoon
Salt                                                        -1 tblspoon


Method:

Wash and chop the coriander stems, coriander leaves and green chilies.
Put these chopped greens, cane sugar, salt and citric acid in a grinder.
If you have chutney grinder, you do not need to add water.
If it's a regular grinder use a tablespoon of water while grinding it to paste.
Grind everything untill smooth paste and everything is mixed.
Take out the chutney in a bowl and serve with your snacks.