Recipezaar: Indian,Chutneys recipes

Cilantro-Mint Chutney

Mon, 11 Jun 2001 09:40:43 -0400

This is great with curry dishes or spicy barbequed meat. -- posted by A.M. Collins

Easy Tomato Chutney

Mon, 03 Sep 2001 08:46:15 -0400

It is indeed the easiest and nothing to beat homemade stuff :-) -- posted by Mini R.

Small Onion Chutney

Sat, 20 Oct 2001 20:11:35 -0400

I love small onions. -- posted by Charishma Ramchandani

Tomato Dahi Chutney

Fri, 26 Oct 2001 15:40:33 -0400

Very simple, tasty and easy to remember:) Goes well with hot chappati and rice. -- posted by Charishma Ramchandani

Coconut-Lentil Chutney

Thu, 29 Nov 2001 10:00:34 -0500

This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable. -- posted by Anu

Mild Green Chutney (for Sandwiches)

Thu, 17 Jan 2002 17:13:45 -0500

This chutney tastes best on sandwiches, topped with sliced tomatoes, though you can use any toppings/fillings you like. The recipe makes enough to spread on 5 slices of bread. -- posted by Anu

Tomato Chutney

Tue, 02 Apr 2002 13:59:14 -0500

Got this from the "Young Times" magazine, sounds darn good! -- posted by Charishma Ramchandani

Mint chutney

Tue, 23 Apr 2002 10:39:00 -0400

this is a fresh mint chutney good w. papad (lentil crepes) -- posted by Aditi Mathur

Ground Cilantro (coriander) Chutney

Sat, 18 May 2002 13:06:23 -0400

A nice refreshing chutney that we like to serve with Indian style meals. -- posted by JustJanS

Curried Papaya Chutney

Thu, 13 Jun 2002 21:53:47 -0400

Chutney with truly delectable taste with crunch of curry and onions ! -- posted by Mini R.

Traditional Onion Chutney

Thu, 13 Jun 2002 21:54:35 -0400

A chutney to be enjoyed over and over again ! -- posted by Mini R.

Spiced Veggies with Polenta and Cilantro-Peach Chutney

Tue, 25 Jun 2002 22:33:51 -0400

You may use any vegetable for this dish. Cilantro or coriander chutney is served with snacks and meals. You have a number of options as to what to add to this chutney. The chutney can be easily made in advance and frozen or refrigerated. -- posted by kusum gupta

Tomato and Mint Chutney

Thu, 27 Jun 2002 19:00:27 -0400

This chutney is cooling to the palate when eating hot curries. -- posted by Chrissyo

Helen's Mint Chutney

Mon, 05 Aug 2002 19:49:19 -0400

This is my cousin's recipe for mint chutney, an Indian side dish. -- posted by Ranikabani

Mint-Radish Chutney

Mon, 26 Aug 2002 19:15:46 -0400

This is a nice tangy garnish for meats and veggies. We like it on pork chops. -- posted by Mireille

Yoghurt-chutney

Mon, 26 Aug 2002 19:25:24 -0400

A lovely fresh condiment to serve with Indian dishes and very easy! -- posted by Pets'R'us

Banana Chutney

Sat, 21 Sep 2002 00:09:40 -0400

Good with meats and curries and lovely as a gift. -- posted by Pets'R'us

Pumpkin-ginger Chutney

Wed, 02 Oct 2002 21:48:28 -0400

My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey. The original recipe uses brown sugar but I use the white, this way you keep the wonderful pumpkin color. You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized. -- posted by Pets'R'us

Pumpkin/Eggplant(Aubergine)/Carrot Chutney

Sun, 16 Mar 2003 20:05:45 -0500

And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-) -- posted by Anu

Raisin Chutney

Mon, 12 May 2003 20:00:55 -0400

We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy! -- posted by Seebee

Cranberry Chutney

Fri, 13 Jun 2003 20:00:45 -0400

Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity. -- posted by Stella Mae

Apricot Chutney

Mon, 16 Jun 2003 20:04:12 -0400

Simple to make Apricot Chutney Recipe Courtesey Old Monterey Inn A bed and breakfast inn located in Monterey, California. -- posted by 1Steve

Mango-Avocado Salsa

Tue, 24 Jun 2003 20:01:02 -0400

This is an easy tropical dish that is full of flavor! I like to serve it with chips, or as a side dish. It would be easy to try slightly different versions by adding lime juice, ginger, pineapple, or jalapenos, depending on your personal taste. If you have any other suggestions, I would love to hear them! Thanks! -- posted by Calla Lily

Cranberry Chutney

Fri, 18 Jul 2003 20:03:43 -0400

East meets West in this unique blend of cranberries with other fruits. Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too :) -- posted by 1Steve

Sweet Tomato Chutney

Tue, 02 Sep 2003 20:01:12 -0400

From 'An Invitation to Indian Cooking' by Madhur Jaffrey. This is one of Madhur Jaffrey's favorite sweet chutneys, she always spoons out a small bowl for all her dinner parties. It goes with almost all foods and is very popular. Store, bottled, in the refrigerator. It keeps for months. -- posted by evelyn/athens

Caramelized Ginger and Gingered Caramel

Tue, 13 Jan 2004 19:58:44 -0500

Caramelized ginger is little pieces of ginger root that are candied and coated with crystal sugar. They are very spicy hot, almost like a pepper, except that they are sweet as well. I've heard that they are excellent for the digestion and can be taken after food. But, they are excellent as candy any time! Gingered caramel is just caramel with ginger flavoring. -- posted by hcnj

Kachumber - Fresh Tomato, Cucumber, and Onion Relish

Fri, 16 Jan 2004 20:00:57 -0500

A spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals. I like it a bit on the spicy side, but you can adjust the amount of peppers to your own taste. -- posted by Sue L

Tamarind Chutney (sauce)

Tue, 18 May 2004 20:00:25 -0400

This is a sweet/sour sauce that goes wonderfully with savories. -- posted by soulmatesforever

Kashmiri Onion Chutney (gand Chetin)

Mon, 15 Nov 2004 20:00:46 -0500

This is from my father's part of the world which is known for it's exquisite cuisine. This chutney is served at all weddings as an accompaniment to the main meal. It is very spicy - not sugary as most western chutneys. Kashmiri chilli powder is much milder than regular chilli powder so adjust that if you don't have it. Try and use a red onion if you don't have shallots. -- posted by HappyBunny

Kashmiri Walnut Chutney (Doon Chetin)

Wed, 17 Nov 2004 20:00:28 -0500

This is my favourite chutney when I have Indian food. It is really yummy and is served at every wedding in Kashmir. I like it spicy but feel free to adjust the chillies according to your taste. Preparation time includes time to hang curd. -- posted by HappyBunny

Coconut Chutney

Thu, 03 Feb 2005 19:59:06 -0500

This chutney is nice and spicey. It adds wonderful flavor to any indian meal. I like to couple cocunut chutney with a nice tamarind chutney. -- posted by alice Dave

Coriander Chutney

Thu, 02 Jun 2005 12:57:50 -0400

This a tangy coriander chutney that goes well with a bbq or roasts or as a spread with cucumber sandwich..:)) -- posted by UmmAzhar

Mustard Seed and Papaya Chutney

Mon, 12 Sep 2005 19:15:49 -0400

I *think* I got this recipe from a Yahoo group...regardless, it's yummy. I apologize that I can't credit the original chef, but thank you. -- posted by Elmotoo

Spicy Plum Chutney

Fri, 23 Sep 2005 13:14:02 -0400

This sweet and spicy chutney is from my favorite Indian Vegetarian Cookbook. -- posted by Thorsten

Cranberry Orange Chutney

Fri, 10 Mar 2006 10:59:20 -0500

I make a batch of this when cranberrires are in season, and it is nice to be able to have it on hand during the summer, to go with grilled meats. -- posted by mikekey

Red Tomato Chutney

Sun, 11 Jun 2006 21:08:55 -0400

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light. -- posted by Sharon123

Rabia's Fantastic Chutney

Wed, 02 Aug 2006 20:58:40 -0400

I recently perfected this recipe. This make bland things taste great. -- posted by Rabia

Onion-Raspberry Jalapeno Chutney

Mon, 20 Nov 2006 21:38:53 -0500

A kicked up chutney with some zing! Enjoy! Adaped from Cooking with Onions-Favorite Recipes. -- posted by Sharon123

Tandoori Onion Salad

Tue, 13 Feb 2007 15:53:27 -0500

Serve as a relish with naan, papadam, and other Indian breads or with tandoori dishes. -- posted by Sandi (From CA)

Ultimate Peanut Chutney

Fri, 19 Oct 2007 23:20:48 -0400

Got it from DM...Love this for the spicy,nutty flavour...great with thin crispy dosas! Try it out... -- posted by Seeprats

Roasted-Garlic Chutney

Sun, 21 Oct 2007 01:35:45 -0400

When you think of chutneys, the word *dry* doesnt usually come to mind but this chutney with change all that. This potent condiment of roasted garlic, chilies and peanuts is a favorite in the western state of Maharashtra, home of Mumbai (Bombay). Use this chutney as a spicy rub for any meat, fish or poultry prior to grilling or roasting. Or mix it with cream cheese for a great sandwich spread or dip. Note: Tempted though you may be to roast all the ingredients at the same time, following the suggested roasting order ensures recipe success. Some of the spices have a tendency to burn faster when they are mixed with the slower-roasting garlic slices. Recipe courtesy Betty Crockers Indian Home Cooking. -- posted by Sandi (From CA)

Spicy Lemon Pickle

Mon, 22 Oct 2007 11:17:51 -0400

Indians pickle just about any vegetable, fruit, berry and nut. Pickles are intended to pack strong flavors in small quantities, so they are never consumed by spoonfuls. They are meant to enhance breads, rice and other mellow-flavored items during a meal. The majority of pickles are spicy hot, containing a high proportion of ground red pepper (cayenne). Others are milder, but all pickles are laced with spices. The lemons found in India are much smaller and juicier than their American cousins. At times, your local Indian grocery store might stock this variety, so buy them in a hurry before they disappear. The usual kind available in your supermarket will work just fine, too. -- posted by Sandi (From CA)

Apple, Orange and Mint Chutney

Sun, 11 Nov 2007 13:34:32 -0500

This recipe was printed on the paper placement of an Indian restaurant we tried out in downtown Boston. It was originally called "Fresh Fruit and Mint Chutney". -- posted by DoubletheGarlic

Raisin and Tamarind Chutney

Thu, 26 Jun 2008 18:58:56 -0400

This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas. -- posted by lynnski / LA

Easy Creamy Tomato Chutney

Wed, 02 Jul 2008 01:03:50 -0400

I love all chutneys, and the addition of walnuts adds just enough fat and makes it taste a little creamier than an average tomato chutney. Plus you get the added benefit of the omega-6 fatty acids from the walnuts!! -- posted by Chef #289357

Easy Ciltantro Chutney

Wed, 02 Jul 2008 01:04:51 -0400

So good, and so easy to make. Goes great with pakoras! -- posted by Chef #289357

Spicy Peach Chutney

Thu, 28 Aug 2008 15:00:31 -0400

When the peaches were in season in Texas, we always drove up to Fredricksburg in the Hill Country, to buy lugs and lugs of tree-ripe peaches. My Grandma was in charge of the canning, with Mom & I enlisted as kitchen scut peelers and jar sterilizers. I really believe her spiced peaches are what started my love of all things *spicy*. Here is a great chutney recipe that I got from one of our South Indian chefs--but I substituted peaches...pears are yummby too. This is incredible with any meat curry, roasted or bbq meat, or heck...over vanilla ice cream :) -- posted by ashkani

Tamarind - Date Chutney

Tue, 02 Sep 2008 01:29:09 -0400

Perfect dipping sauce for Samosas. -- posted by Lorrie in Montreal

Cilantro-Mint Chutney (Cook's Illustrated)

Sun, 21 Dec 2008 00:29:46 -0500

From Cook's Illustrated Online. -- posted by DrGaellon

Onion Relish (Cook's Illustrated)

Sun, 21 Dec 2008 00:29:59 -0500

From Cook's Illustrated Online. If using regular yellow onion, add an extra 1/2 tsp sugar. Can be held in an airtight container 24 hrs in the refrigerator. -- posted by DrGaellon

Raita (Cook's Illustrated)

Sun, 21 Dec 2008 00:30:40 -0500

From Cook's Illustrated Online. -- posted by DrGaellon

Mustard Fruit Chutney

Sat, 31 Jan 2009 01:37:07 -0500

A spicy-sweet chutney, good with poultry. This can be put into sterilized 1/2 pint or pint jars, sealed with lids and rings, and processed in 10-minute water bath. -- posted by mikekey

Beet Raita

Sun, 08 Feb 2009 23:43:31 -0500

Using beet in this recipe makes and unusual but tasty change from the usual cucumber. -- posted by English_Rose

Spinach and Dill Raita

Sun, 08 Feb 2009 23:48:07 -0500

Another way of making raita without cucumber -- posted by English_Rose

Green Coriander Chutney

Mon, 09 Feb 2009 16:01:32 -0500

This is Nigella's recipe and is really delicious. I serve it as a side to Indian meals, or as a dip with poppadoms. I use 5 chilis which gives it a nice kick but does not burn the palate. -- posted by Ferng

Indian Sweet and Sour Date Sauce

Fri, 15 May 2009 00:31:51 -0400

This sweet and sour sauce is a very popolat accompaniment to indian deep fried snacks. I buy the pitted block dates, which are basicaly the odd shaped dates which are compressed into a block, making them them less expensive. -- posted by Wild Thyme Flour

Tamarind Chutney

Tue, 04 Aug 2009 02:33:31 -0400

I really love sweet tamarind chutney, and I've had a hard time finding one that resembles the chutney my favorite Indian restaurant makes. This is the closest recipe I've found. I found it on the internet, but can't remember where exactly it came from. -- posted by ajt575s

Marrakech Chutney

Fri, 04 Sep 2009 14:37:24 -0400

Chock-full of chunky apples, raisins and onions, this is a naturally sweetened dark chutney from Maggie Runacre of Brockville, Ont that was originally published in a magazine. It's especially good with ham or a ploughman's lunch. Use inexpensive blocks of pitted dates. -- posted by Annacia

Sweet Mango Chutney

Thu, 17 Sep 2009 14:18:24 -0400

This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster. -- posted by the80srule