Dahi Chutney

Ingredients:

250 gms thick yogurt (dahi), beaten
1 1/2 cup coriander leaves
5 green chilies
Salt to taste
1/2 tsp roasted cumin seeds, powdered
1 tsp garlic paste
black pepper

Steps:

Add salt, cumin powder and garlic to yogurt. Mix .
Add coriander leaves and green chilies ,few black peppers.to the yogurt and blend till its smooth.
The chutney tastes good if the yogurt is little sour. 

Tetul / Imli / Tamarind Chatni

Ingredients :

250 gm Tamarind
2 tsbp coarsely chopped Fresh ginger
2 tbsp Mustard oil
3 tbsp Sugar
1 tsp Paanch phoron
2 tsp Ground cumin
1/2 tsp Black mustard seeds
A dash of black salt
Salt to taste

Steps:

1.Coarsely chop the tamarind and soak in 1 cup warm water in a non-metallic bowl for 30 minutes.
2.Remove the tamarind seeds and any hard membranes from the pulp.
3.Blend the tamarind with ginger and water to thick paste.
4.Heat oil in a  skillet over medium-low heat, add the black mustard seeds and allow to pop up.
5.Add the paanch phoron and cumin, saute until seeds splutter.
6.Add the tamarind,  salt, black salt and sugar, stir for 2-3 minutes.
7.Remove from heat and allow to cool

Amer Chatni / Mango Chutney

Ingredients

2 red chillies whole
3/4 tsp panch phoron
1 cup sugar/gur
1/2 kg green mangoes
2 tsp oil
Salt to taste

Steps:
Peel and cut the mangoes length wise
Heat up oil in a pan, mix in 1/2 tsp panch phoron and the dry red chillies.
When they start to crackle mix in the mangoes.
Add  water.
Mix in sugar or gur.
Mix in salt when the mangoes are cooked and the syrup is thick.
Roast 1/4 tsp panch phoron on the tawa and grind it to a powder.
When the chutney is cool sprinkle this powder on top.

Tomato Chutney

Ingredients:

250 gms tomatoes cut in four,
1/4 tsp of ginger cut into strips,
1/4 tsp red chilli powder or chopped green chill.
1 tbsp raisins, soaked and cleaned in water
pinch of panch phoron,
1 ts mustard oil,
salt and sugar to taste

Steps:

Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli and raisins. Add 2-3 tbsp sugar and a cup of water. Continue simmering until tomato chutney thickens and is cooked. Serve cold.

Aam Kasundi

Ingredients:

Green mangoes-1 kg,
Coarse Salt-250 gms,
Ginger paste-50 gms.
Red chilli powder-25 gms,
Mustard powder-150gms,
Ripe tamarind (seedless)- 50gms,
Mustard oil- 250gms,
Salt to taste.

Steps:

Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt . Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months.

Topa kooler / Plum Chutney

Ingredients:
Indian Plum (topa kool):250g ,
Mustard Oil:1tsp,
Whole red chillies: 2-3
A pinch of mustard seed,
Sugar: 2-3tbsp,
Water: 3 cups,
Salt to taste

Steps:

Wash and remove stems from the plum.
Heat oil in the pan. Add whole red chillies and mustard seeds.
When spluttering stops, add plum and a cup of water.
Stir and cook about 5 minutes adding salt to taste. Add water and sugar. Simmer for about 15 minutes, then remove from fire. Cool and serve

Pineapple and Raisins Chutney

  Ingredients:
Pineapple  1kg
Citric Acid  few drops
Sugar  400gm
Raisins 100gm
Whole Jeera  1tsp
Oil  50ml
Maida  25gm
Turmeric Powder  1/2tsp
Salt to taste

Steps:  

 Scrape the pineapple in a bowl and keep aside.
Heat oil, crackle jeera, then add the pineapple, citric acid, turmeric powder, sugar, mix maida for thickening, stir well and cook for 5 to 10 minutes
Cool and serve.

Aamsatta khejurer chutney

Ingredients:

Aamsatta  400gm
Dates  400gm
Panch Phoran  1tsp
Whole Red Chillies  4
Sugar  400gm
Maida  25gm
Tamarind  50gm
Oil  50ml
jeera powder 1tsp
Salt to taste

Steps:  
 Deseed dates, cut amsatta in cube size and keep aside.
Heat oil, crackle panch phoran, whole red chillies, then add water and boil it when it boils add jeera powder, sugar, tamarind water, salt, amsatta and dates,
 Cook for 5 to 10 minutes and mix maida for thickening, mix little chilli powder, cool it and serve.