Minty Sonth Chutney With Mango Or Tamarind Powder And Jaggery Recipes

MINT CHUTNEY WITH POMEGRANATE SEEDS

Steps:

• 1. Put the onion, chili peppers, lemon juice, and 2 tablespoons of water in a blender and blend until smooth. Add the mint and cilantro in 2 batches, adding more as the first batch is reduce to a smooth purée, blending until thoroughly puréed. Add the remaining 2 tablespoons of the water, if needed.2. Add the pomegranate seeds, pepper, sugar, and salt and blend again. Adjust the seasonings. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SONTH CHUTNEY WITH DRIED MANGO SLICED

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then place everything (except 1 cup of the water) in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 more minute. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. (This can also be done in a pan. Put all the ingredients, and an extra 1/2 to 1 cup water, in a pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are very soft, about 30 minutes.)2. Pass everything through a food mill into a large bowl to extract a smooth sauce. Bring the reserved one cup of water to a boil in a small saucepan. Pour the boiling hot water over the fibrous remains in the food mill and collect any remaining pulp. Stir the extra pulp into the sauce it should be like a semi-thick batter. Adjust the seasonings, transfer to a bowl and serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Substitute 4 ounces seedless tamarind pulp in place of the dried mange slices.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SONTH CHUTNEY WITH FRESH AND DRIED FRUITS

Steps:

• 1. Soak the dried fruits overnight in 1 1/2 cups of the water. Meanwhile, prepare the cumin seeds and chaat masala. When ready, drain the fruits, reserving the water.2. In a large non-reactive saucepan, mix together the jaggery and 2 cups of the water (disregard any lumps they will melt when heated), and bring to a boil over high heat, stirring occasionally, until all the lumps dissolve completely, 3 to 4 minutes. Pass through a fine-mesh strainer to remove any impurities. Return to the pan. Mix in the mango or tamarind powder and up to 2 cups water, including the reserved fruit-water in this measurement. Mix well and bring to a boil over high heat.3. Add the drained dried fruits, fresh and dried ginger, chaat masala, salt, and black salt, reduce the heat to medium-low, and simmer, stirring occasionally and adding more water if the sauce thickens too quickly, until it reaches a semi-thick batter-like consistency, about 10 minutes. Adjust the seasonings and transfer to a serving bowl.4. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly, remove the pan from the heat, add the paprika, and mix into the chutney. Serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year. Just before serving, mix in ripe fruits and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.