3 More Chutney Recipes are here for you to try out with your favorite snacks. Tamarind-Jaggery or, Meethi Imli ki Chutney which is a sweet-sour chutney to go along with chaats, samosas.. Ginger Chutney or Allam Pachadi is your very own favorite red chutney that's served with Masala Dosas, Pesarattus and Idlis, and Curry-Leaf-Cashew Green Chutney is your all rounder chutney for fried south indian snacks, be it Vadas, Bondas or Bhajjis! Detailed Recipe : Meethi Imli Gud ChutneyIngredients : Water – 1 LiterTamarind - ¾ cupJaggery - 2/3 cupSugar - 1/2 cupSalt – ¾ tspBlack Salt – 1 ½ tspGinger Powder – ½ tspRed Chili Powder – 1 tspFennel – 2 tsp (crushed)Cumin - 1 ½ tsp (crushed)Black Pepper - ½ tsp (crushed)cloves - ½ tsp (crushed)Cinammon – small piece (crushed)Anardana – 1 tbsp (crushed)Method :1. Add all the ingredients to the pan except the anardana, and get to a boil.2. Once it gets a boil, lower the flame and simmer for 25-30 minutes.3. Strain using a soup strainer, and add in the anardana.4. Once cooled down, transfer to airtight bottles and store in refrigerator.Allam Chutney / Ginger ChutneyIngredients : Oil – 2 tbspMustard Seeds – ½ tspChana dal – ¼ cupUrad dal – 1 1/2 tbspFenugreek Seeds – ¼ tspCurry Leaves – 5-6Asafoetida – ¼ tspTamarind – 2 lemon sized ballsGinger – ¼ cup (roughly diced)Tomato – 1 small, OR ½ mediumKashmiri Red Chili Powder – 2 tbsp / 5-6 WholeTurmeric Powder – ¼ tspSalt – as per tasteWater – ¼ cupJaggery – 2-3 TbspMethod:1. In a pan, add in the oil, once hot mustard seeds goes in.2. As they splutter, chana dal & urad dal are into the pan. Begin roasting them in low flame.3. Halfway in - fenugreek seeds, asafoedia and curry leaves to be added.4. After the chana dal is golden, add in the tamarind, tomato and ginger. Cook for 2-3 minutes.5. Next goes in – Kashmiri Red Chili, Turmeric, Salt, Water and Jaggery. Mix well and cook for 3-4 minutes. Let it cool down.6. Blend to a smooth paste, using little water at a time. And store in refrigerator for upto 2 weeks, mix more water in desired serving quantity before serving. Curry Leaf – Cashew ChutneyIngredients : Coriander Leaves – 1 CupCurry Leaf – 2/3 cupGarlic Cloves – 5-6Green Chili – 5-6 Cashewnuts – 40 nosLemon Juice – 2 tspSalt – to tasteWater – as required.Method:1. Add all ingredients to a mixer grinder and blend to a smooth paste. 2. Use as desired. Website: http://www.cookingshooking.com | http://www.cookingshooking.inFb: http://www.fb.com/cookingshookingBlog: http://www.cooknshook.blogspot.com