Chutney Recipes (Make and Store) by SooperChef (Ramzan Recipes)

Presenting you Ramzan special Make and Store Chutneys that are going to double the joy of your sehri and iftari. Serve these tangy and sweet sauces with pakora and samosa or sehri menu. Try out these Make and Store Chutney and let us know how they turned out.

#Makeandstorerecipes #Chutneyrecipes #Ramzanrecipes #SooperChef

Make and Store Chutneys
Ingredients for Anardana Chutney:
Mint leaves 1/2 cup
Pomegranate seeds (dried) 2 cups
Garlic cloves 6-7
Ginger cubes (1 inch) 2-3
Onion (cubes) 1/2 cup
Green chilies 4-5
Salt 1 tsp
Black salt 1/2 tsp
Lemon juice 1/4 cup
Water as required

Ingredients for Hari Chutney:
Mint leaves 2 cups
Green coriander 4 cups
Green chilies 8-9
Garlic cloves 8-9
Salt 1 tsp
Cumin seeds 1 tbsp
Lemon juice 1/4 cup
Water as required

Ingredients for Tomato Chutney:
Tomatoes 8-10
Onion (chopped) 1 cup
Garlic (chopped) 2 tbsp
Green chilies (chopped) 2 tbsp
Salt 1 tsp
Red chili powder 1 tbsp
Cumin powder 1 tsp
Green coriander (chopped) 1/2 cup

Ingredients for Aloo Bukhara Chutney:
Plum pulp 2 cups
Tamarind pulp 1 cup
Salt 1 tsp
Red chili flakes 1 ½ tsp
Fennel seeds (crushed) 1 tsp
Cumin powder 1/2 tsp
Sugar 1/4 cup
Water 1/2 cup

Ingredients for Meethi Laal Chutney:
Tamarind pulp 3/4 cup + water 1 ½ cup
Sugar 1 cup
Water 1 cup
Salt 1 tsp
Red chili flakes 1 tbsp
Fennel seeds 1 tsp
Red food color a pinch
Slurry (corn flour 1 tbsp + water 2 tbsp) as required

Directions for Anardana Chutney Preparation:
1. In a blender add pomegranate seeds, mint leaves, garlic cloves, ginger pods. Onion. Green chilies, salt, black salt, lemon juice, water and blend well. Your Anardana Chutney is ready.
2. It can be stored in refrigerator for 2 weeks.
Directions for Hari Chutney Preparation:
1. In a blender add coriander, mint leaves, green chilies, garlic cloves, salt, cumin seeds, lemon juice, water and blend well. You Hari Chutney is ready.
2. It can be stored in refrigerator for 1 month.
Directions for Tomato Chutney Preparation:
1. Roast tomatoes over stove until their skin starts getting crispy. Remove the skin and and transfer the tomatoes to bowl.
2. Mash them well with a masher, add onion, garlic, green chilies, salt, red chili powder, cumin powder, coriander and blend into a smooth paste. Your Tomato Chutney is ready.
3. It can be stored in refrigerator for 2 weeks.
Directions for Aloo Bukhara Chutney Preparation:
1. In a pan add plum pulp, tamarind pulp, sugar, salt, red chili flakes, crushed fennel seeds, cumin powder and cook for 5-7 minutes over medium flame.
2. Add water and cook for 12-15 minutes over medium low flame or until thickens. Let it cool at room temperature. Your Aloo Bukhara Chutney is ready.
3. It can be stored in refrigerator for 2 weeks.
Directions for Meethi Laal Chutney Preparation:
3. In a pan add tamarind pulp and water mixture, sugar, water and bring it to simmer.
4. Add salt, red chili flakes, fennel seeds, red food color and mix well. cook for 10-12 minutes over medium flame.
5. Add slurry and cook until thickens. Let it cool at room temperature. Your Meethi Laal Chutney is ready.
6. It can be stored in refrigerator for 2 weeks.
Preparation time: 25-30 mins
Cooking time: 30-40 mins
Servings: 5-6