Chutney 4 Ways - Recipes By Food Fusion

4 mouthwatering chutney recipes for you to try. All the utensils and kitchenware in this video are from Zubaidas Home Store visit them to see the full collection. #HappyCookingToyou

Written Recipes: https://bit.ly/2WGWL4y

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Aloo Ki Chutney
Recipe in English:

Ingredients:
-Oil 2 tbs
-Lal mirch (Red chilies) chopped 1-2
-Adrak (Ginger) finely chopped 1 tbs
-Haldee powder (Turmeric powder) ¼ tsp
-Pani (Water) 1 Cup or as required
-Aloo (Potatoes) boiled & mashed 2 medium
-Lal mirch (Red chili) crushed ½ tsp
-Namak (Salt) ¼ tsp or to taste
-Tatri (Citric acid) ¼ tsp
-Zarda ka rang (Yellow food color) 1 pinch (Optional)
-Pani (Water) ¾ Cup or as required

Directions:
-In frying pan,add oil,red chilies,ginger and mix well.
-Add turmeric powder and mix.
-Add water,potatoes and mix well.
-Add red chili crushed,salt,citric acid and mix well.
-Add yellow food color,mix well and cook for 2-3 minutes.
-Add water and mix well.
-Let it cool down and can be store in air tight container for up to 3 days in refrigerator.

Aloo Bukhara Gur & Imli Chutney

Ingredients:
-Gur (Jaggery) crushed 1 Cup
-Imli pulp (Tamarind pulp) 1 Cup
-Aloo bukhara (Dried plums) pulp ¼ Cup
-Lehsan (Garlic) chopped 1 tbs
-Lal mirch (Red chili) crushed 1 tbs
-Saunf (Fennel seeds) crushed 1 tbs
-Namak (Salt) ½ tsp or to taste
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Kala namak (Black salt) ½ tsp
-Sonth (Dried ginger powder) 1 tsp
-Ajwain (Carom seeds) ½ tsp
-Pani (Water) ½ Cup or as required
-Pani (Water) ½ Cup or as required
-Corn flour 1 tbs
-Oil 1 tsp

Directions:
In frying pan,add jaggery,tamarind pulp,dried plump pulp and whisk well.
-Add garlic,red chili crushed,fennel seeds,salt,red chili powder,black salt,dried ginger powder,carom seeds and mix well.
-Add water,mix well and cook for 3 minutes.
-In water,add corn flour and mix well.
-Now add dissolve corn flour,mix well and cook until thickens.
-Add oil and mix well.
-Let it cool down and can be store in air tight container for up to 1 month in refrigerator.

Kairi & Pyaz Chutney

Ingredients:
-Lehsan (Garlic) cloves 4-5
-Hari mirch (Green chilies) 5-6
-Pyaz (Onion) cubes 3 medium
-Podina (Mint leaves) handful
-Kairi (Raw mango) peeled 3 medium
-Namak (Salt) ½ tsp or to taste
-Lal mirch powder (Red chili powder) ½ tsp or to taste
-Zeera (Cumin seeds) 1 tsp
-Pani (Water) ¼ Cup or as required
-Oil 2 tsp

Directions:
-In grinder,add garlic,green chilies,onion,mint leaves,raw mango,salt,red chili powder,cumin seeds and water and grind well.
-Add oil and blend again.
-Can be store in air tight container for up to 3 days in refrigerator.

Lehsan & Lal Mirch Chutney

Ingredients:
-Sabut lal mirch (Button red chilies) soaked 10-12
-Kashmiri lal mirch (Kashmiri red chilies) soaked & deseeded 4
-Hara dhania (Fresh coriander) ¼ Cup
-Lehsan (Garlic) boiled 1 Cup
-Zeera (Cumin seeds) 1 tsp
-Namak (Salt) ½ tsp or to taste
-Pani (Water) ½ Cup or as required
-Oil 2 tbs
-Imli pulp (Tamarind pulp) 1 Cup
-Pani (Water) ½ Cup or as required

Directions:
-In blender,add button red chilies,Kashmiri red chilies,fresh coriander,garlic,cumin seeds,salt and water, grind until well combined.
-In sauce pan,add oil and ground paste,mix well.
-Add tamarind pulp and mix well.
-Add water,mix and cook for 2-3 minutes.
-Let it cool down and can be store in air tight container for up to 2 weeks in refrigerator.
Aloo Ki Chutney