Move over the routine green chutney and try these delicious slightly unusual ones which are just as easy to make and pack a brilliant punch.
Menu: Kadale Chutney
Methi aur Kishmish Chutney
Tamarind Leaves Chutney
1 fresh coconut
150 grams of roasted peanuts
150 grams of fenugreek seeds
150 grams of raisins
1 small bottle of mustard oil
1 small packet of kalonji
1 block of jaggery
1 small packet of black salt
1 small packet of dried mango powder
3-4 tamarind leaves
1 small packet of dried red chillies
100 grams of grated dried coconut
1 small packet of sesame seeds
1 small packet of tamarind pulp
For faster preparation
Grind the chutney till smooth. For methi chutney soak the fenugreek seeds. Dry roast the tamarind leaves. Grind and set aside the tamarind leaves mixture.
How to go about it
Start with methi kishmish chutney. Then give tempering to the kadale chutney and finally tamarind chutney.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.