Showing Tag: "chutney" (Show all posts)

Kashmir Chutney

Posted by Kroocrew on Thursday, February 10, 2011, In : India 

Kashmiri Chutney is very like the pastes of SE Asia (Lao, Cambdia and Thailand) in consistency and as a moist condiment to use for just about anything. It's flavoursome and hot (spicy)

  • 160 ml (2/3 cup), Sugar
  • 230 gm (1/2 lb), Ginger   
  • Salt to taste
  • 230 gm (1/2 lb), Carrots, peeled
  • 470 ml (1 pint), Malt vinegar
  • 1/2 tsp, Black mustard seed  
  • 230 gm (1/2 lb), Garlic 
  • 20,Thai chillies (phrik chi fah), stems removed.
  1. Homogenise the ginger, carrots, garlic and chillies into a pas...

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Tamatar Ka Achaar (Tomato Relish)

Posted by Kroocrew on Friday, July 16, 2010, In : India 

  • Tomatoes - 1 Kg( ~2 1/4 lb)
  • Haldi (turmeric) - 2Tbsp
  • Ginger chopped finely - 25 gm(~1 oz)
  • Red chilli powder - 2 Tbsp
  • Whole dry red chillies - 4
  • Lemon juice - 240 ml (1 Cup)
  • Sugar - 240 ml (1 Cup)
  • Mustard oil - 240 ml (1 Cup)
  • Salt to taste
  • Jeera (cumin seeds) - 2 teaspoons
  • Methi daana (fenugreek seeds) - 1 teaspoon
  1. Dry roast and coarse grind the cumin and methi.
  2. Clean tomatoes and cut into small pieces.
  3. Chop ginger finely.
  4. Dry roast jeera and methi seeds and grind coarsely.
  5. Heat...

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Indian Mint, Coriander and Yogurt Chutney

Posted by Kroocrew on Friday, June 11, 2010, In : India 

  • 360 ml (1 1/2 cups) mint leaves (1 big bunch)
  • 240 ml (1 cup) coriander/cilantro leaves (1 bunch)
  • Yogurt. 3 Tbsp
  • 1 green chili
  • 1 tbsp tamarind purée
  • 1 tsp kosher salt
  • 1 to 2 tsp sugar

  1. To prepare the mint and cilantro, remove any tough stems and then wash.
  2. Remove the excess water from the herbs by shaking and draining.
  3. Place the mint and coriander into a food processor, along with the tamarind purée, salt and sugar.
  4. Pulse until roughly chopped up, leaving some texture.
  5. You can also...

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Lime Pickle

Posted by Kroocrew on Sunday, February 21, 2010, In : Srilanka 

CC license

  • 25 Limes
  • 150 g (~5 1/4 oz) Sugar
  • 75 g (~2 1/2 oz) Salt
  • 60 ml (~2 cups.) Vinegar


  1. Pierce the limes using a fork.
  2. Mix vinegar, salt and sugar (preferably in a clay pot) and heat ona stove while stirring. 
  3. When mixture begins to boil, add the limes (including any juice left behind). 
  4. Continue to heat, turning the limes from time to time.
  5. Heat until the lime rinds discolor and shrink.
  6. Remove from heat and let it cool for awhile.
  7. Pour the mix into a preserve jar (fill it to the top), c...

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Pickled Green Mango

Posted by Kroocrew on Friday, January 29, 2010, In : Singapore 


  • 500g green mango (peeled & sliced 1/2 cm thick)
  • 1 1/2 tbsp salt
  • 4 Whole chillies (Optional)

Ingredients for Sugar Syrup
  • 1 cup water
  • 250g sugar


  1. In a large bowl, combine the unripe mango and salt
  2. Let marinate for at least 1 hour, stirring occasionally till liquid is drawn out and mango becomes limp
  3. Wash marinated mango with boiling water
  4. Drain using a colander
  5. Leave mango to dry for about 30 mins to 1 hour
  6. Using a pot, bring sugar and water to boil
  7. Stir to dissolve all sugar
  8. Take off hea...

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Indian Onion-Coconut Chutney

Posted by Kroocrew on Thursday, January 28, 2010, In : India 


  • 1 cup onion
  • 3/4 cup fresh coconut
  • 1 tsp coriander seeds
  • 6-7 red chillies
  • 1 tsp jaggery or palm sugar
  • 1/2 tsp tamarind extract
  • 1″ ginger
  • Oil
  • Salt


  1. Heat oil and add coriander seeds. Fry for a minute.
  2. Add red chillies, onion and fry till onions are translucent.
  3. Add coconut and fry for few minutes.
  4. Mix with other ingredients and homogenise to a smooth paste (add a minimal amount of water to help in preparation).

(Click the image above
to view the
Indian Chutney Recipes)

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Indian Chutney Recipe List

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 


(The small "thumbnail" images at the end of each chutney recipe will return you back to this list when clicked)

Indian Amla Ki (Gooseberry) Chutney
Indian Apricot Chutney
Indian Banana Chutney
Indian Coconut Chutney
Indian Coriander, Mint and Yogurt Chutney
Indian Date Chutney
Indian Garlic Chutney
Indian Guava Chutney
Indian Hari (Cilantro) Chutney
Indian Kashmir Chutney
Indian Lemon Chutney
Indian Mango Chutney
Indian Mint (Pudina) Chutney
Indian Mint And Mango Chutney
Indian Mint Chutney With Tamarind
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Indian Guava Chutney

Posted by Kroocrew on Wednesday, January 20, 2010, In : India 

CC license
  • 250 grams Guava (Amrood)
  • 1 cup Vinegar (Sirka)
  • 2 cups Water
  • 1 level teaspoon Red chili pepper (Lal Mirchi)
  • 2 big Cardamoms (Elaichi Moti)
  • 180 grams Sugar (Cheeni) (1 1/4 cup)
  • 2 level teaspoons Salt (Namak)
  • 2 tsps Ginger (Adrak), cut into thin long strips
  • 2 cloves Garlic (Lasun)
  • 1 teaspoon Raisins (Kishmish)
  • 10 blanched Almonds (Badam)

  1. Peel the guavas, cut each into four pieces and remove the seeds.
  2. Cut into thin slices and cook with ginger, garlic and water.
  3. Add sugar, ...

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