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Sanjeev Chatney

Sanjeev Chatney

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Published by: api-3723176 on Oct 17, 2008
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Chutneys \u2022 Contents
Item
Description
Prawn Balchao
A seasoned prawn pickle made with spicy masalas.
Bengali Tomato
Chutney
A popular accompaniment in a Bengali meal made of tomatoes.
Fish Chutney
Roasted dry fish ground to a paste with green chilies, garlic & salt.
Garlic Chutney
A dry chutney made of garlic flakes, lemon juice, chili powder & salt.
Groundnut ChutneyA delicious chutney made of roasted groundnuts, garlic & red chilies.
Ginger Chutney
Ginger & coconut ground to a paste & seasoned with mustard seeds.
Beguner Chaatni
Boiled brinjal cubes slightly fried in oil and cooked with spices & jaggery.
Tarkari Chaatni
Mixed vegetables boiled and cooked in tamarind juice.
Chaatni
Mouth-watering chutney made of green mangoes, red chilies & jaggery.
Onion Chutney
A superb combo of onions, mint, coriander and green chilies, ground to a paste to be had
with snacks.
Papaya Chutney
Sweet and sour flavoured . Served as a accompaniment with main course.
Hot & Sweet Apple
Chutney
A tangy Apple sauce flavoured with garlic, onions and vinegar. A new find!
Sweet Apple
Chutney
Though similar to the above sauce, this one is flavoured with raisins. Best served hot!
Tomato Chutney
The basic tomato sauce seasoned the way we Indians like it!
Coconut Chutney
This fresh coconut preparation is extremely popular with South Indian food!
Lime and Chili
Pickle
Lemon and chili spiced with mustard seeds.
Mango Pickle
Hot and sour mango preserve.
Chhunda
Cumin flavoured hot and sweet mango preserve.
Tamarind Chutney
Sweet and tangy tamarind sauce.
Mint Chutney
A tangy mint and fresh coriander relish.
Mango Chutney
An Indian relish with a delectable difference.
Coriander Chutney
Ground coconut relish with the freshness of green coriander.
2
Prawns, shelled
\u2022 kg.
Cummin seeds
1 tsp.
Peppercorns
1 tsp.
Kashmiri chilies
10 nos.
Vinegar
To taste
Turmeric, ground
1 tsp.
Onions
4 nos.
Curry leaves, minced
A handful
Ginger,finely chopped
1" piece
Garlic,finely chopped
3 flakes
Oil
2 cups
Green chilies, seeded and
chopped
4 nos.
Salt
To taste
Method:

1.Make a paste of the cummin, peppercorns and chilies with the vinegar, then mix the turmeric.
2.Add the onions to the oil and saute until it changes colour.
3.Then add the prawns, masala, curry leaves, garlic, ginger and green chilies.
4.Simmer for a few minutes and remove from the heat.
5.Cool and store in airtight bottles.

Tomatoes, ripe
\u20ac kg.
Sugar
\u2022 kg.
Red Chilies
1 no.
Panch phoron
As required
Dates
As required
Tamarind juice
\u20ac tsp.
Water
As required
Oil
\u20ac tsp.
Salt
\ue000 tsp.
Method:

1.Make a syrup with the sugar and water and keep aside.
2.Heat oil in a pan and season with panch phoron & chilies.
3.Then add the tomato pieces, sugar syrup, dates, \u2022 cup water & salt.
4.When the mixture turns thick, add the tamarind juice and stir well.
5.Lastly, just sprinkle some panch phoron and remove from heat.

3
Dry salted fish
A handful
Green chilies
5 nos.
Garlic flakes
8 nos.
Vinegar
2 drops
Water
1 tsp.
Salt and chili powder
To taste
Method:
1. Dry roast the fish on both the sides till crisp and brown.
2. Grind all the ingredients to paste with two drops of vinegar diluted in one tsp. of water.
Garlic flakes
\u20ac cup.
Lemon juice
4 nos.
Chili powder
2 tsp.
Salt
1 tsp.
Method:

1.Mix all the ingredients in a blender.
2.Store in the fridge and use when required.
3.Serve with khichdi or rotis.

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