Do you know any thing about Indian Food ? They are spicy, healthy and Tasty . Now we are trying publish a series of hubs related to Indian food.We are already doing a group of hubs on Kerala tourism for promoting Kerala .

Mouth-watering Chutney Recipes

We looked up a bit of history on chutney, and discovered it's origin from India. It was usually a relish made from the combination of fresh fruits and special spices. In Colonial times, the British took chutney as well as many Indian curry dishes back home. The tasty chutney traveled to other colonial places which included South Africa and the Caribbean Islands.In India, chutneys are served with nearly every meal, especially as relishes with curries, and some can be found as spicy/hot sauces for meats.

Khubani chutney

Ingredients

1 kg khubani, 800 gm sugar, 700 gm vinegar, 3 gm ginger, 30 gm red chili, salt to taste

Method

Soak khubani in water for a night. Next morning, cook it on low flame.

When khubani turns soft, add salt, ginger, sugar, red chili powder to it. Cook till thick chutney gets prepared.

At the end, add vinegar and stir well.

Pour into a clean container. Your khubani chutney is ready.

Ingredients

1 kg dry khajoor, 20 fresh khajoor, 1 ½ kg sugar, 100 gm ginger, 1 garlic, 800 gm  vinegar, 1 tsp mustard seeds, 4 tsp red chili powder, 4 tsp garam masala, salt to taste

Method

Wash the khajoor.

Make a nice paste of garlic and ginger in blender.

Also make a paste of khajoor separately in a blender.

Pour both these paste in a pan and cook on low flame.

Add vinegar to the paste and cook for half an hour.

Continuously stir the mixture. When the paste becomes thick, take it off from the flame.

Keep aside to cool down and then transfer into bottle.

Khajoor chutney is ready.

Ingredients

800 gm gourd, 300 gm urad dal, 2 tsp oil, 10 cloves of garlic, 160 gm tamarind, pinch of hing, jeera, methi, salt, red chili, balck pepper as per taste

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Method

Peel off the skin of gourd and chop it into small pieces.

Wash the tamarind and soak it into water.

Heat oil or ghee in a pan and fry the chopped gourd pieces.

In the same oil, splutter the urad dal till it turns golden brown in color.

Make a paste of both these fried ingredients in a blender.

Sauté jeera, methi, garlic, and other seasonings with urad dal paste and hing on low flame. Also add the tamarind in it. Mix everything well. Your chutney is ready.