Lehsun Ki Chutney (Garlic Chutney)

It is delicious and strong flavored chutney which is generally made in winters. It goes well with plain Daal and Roti.

Ingredients:

• 15 cloves of lahsun (garlic)
• 15 whole dry red chilies
• ½ cup diced raw unripe mango
• ½ tsp coriander powder
• ½ tsp cumin seeds
• Pinch of asafetida
• Salt to taste
• 3-4 tbsp cooking oil

Method:

• Remove the stems and break red chilies into small pieces. Remove the seeds from chilies by tapping open ends. Soak them in ½ a cup of hot water for 1 hour.
• Put garlic, diced raw mango, coriander powder, salt and soaked chilies along with the water in which they were soaked, in a grinder. Grind them to a fine paste.
• Heat oil in a non-stick pan and add asafetida and cumin seeds. When seeds stop spluttering, add garlic paste. Cook on low heat, stirring occasionally, till oil separates.
• Turn off heat and allow it to cool. Spoon out chutney in a glass container.
• Serve with plain Daal and Bajrey Ki Roti

Do You Know?

The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up.

The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.

Hare Tamaatar Ki Chutney (Green Tomato Chutney)

Chutney is made with Sautéed pureed green tomatoes with green chilies and unripe mango.

This tangy spicy chutney goes well with savory item as well as main meal.

Ingredients:

• 4-6 green tomatoes, coarsely chopped
• 1 medium sized onions, coarsely chopped
• 10 green chilies chopped (hot chilies)
• ½ cup raw unripe mango (kairi) chopped (or lemon juice)
• 2 tbsp cooking oil
• ½ tsp cumin seeds
• Pinch of asafetida
• ½ cup chopped coriander leaves
• salt or to taste

Method:

• Heat 2 tbsp cooking oil in a pan on medium heat.
• When hot, add asafetida and cumin seeds and fry till spluttering stops.
• Add chopped onion, chopped green chilies, chopped green tomatoes and salt; sauté over medium heat for about ten minutes or until tomatoes are cooked to soft mush.
• Turn off the heat. Let the ingredients cool to room temperature.
• Take them in a blender; add chopped raw unripe mango and chopped coriander leaves. Puree until smooth. Taste and adjust salt if necessary.
• Spoon out into a clean glass jar.
• Serve green tomato chutney with your favorite savory items. The chutney stays fresh for about 4-5 days, when refrigerated.

Note: Although unripe mango gives a desirable flavor to chutney but if it is not available than use fresh lemon juice (according to taste).

Chili Chutney

Please mind it ....it is only for chili lovers....

Ingredients:

• ½ cup fresh coconut chopped
• 15 dry whole red chilies
• Rock salt to taste
• ¼ tsp cumin seeds
• 2-3 tbsp lime juice

Method:

• Mix all the ingredients and grind in a grinder.
• Serve with Paneer Pakodas or Raw Banana Fritters.

Do You Know?

When you eat less food, during fasting, your metabolism slows down to conserve energy. Then, when you go back to your usual diet, your lowered metabolism may cause you to store more energy, meaning that you will probably gain back the weight you lost and possibly even put on more weight when eating the same calories you did before the fast.

Dahi Ki Chutney

It tastes very good with Biryani (rich rice-meat dishes).

Ingredients:

• 1 cup yogurt (must not be sour) whisked till smooth
• 1 large onion chopped fine
• ¼ cup fresh coriander leaves chopped fine
• ¼ cup mint chopped fine
• 2 green chilies chopped fine
• ¼ tsp sugar
• 1 cup water
• Salt to taste

Method:

• Put yogurt in a bowl and add all the ingredients. Mix well to blend.
• Chill and serve.

Do You Know?

Yogurt can be made from any variety of mammal milk, but is most often made from cow, buffalo or goat milk. Kefir is an alcoholic version of yogurt originally made from fermented camel milk, but now made from cow milk. Available in some natural food stores, kefir has an alcohol content of about 2.5%.

Til Ki Chutney

Grinding is not required for this chutney. Just mix all roasted ingredients and eat with hot boiled rice and dal.

Ingredients:

· ¼ cup white Sesame Seeds

· ¼ cup grated khopra (dry coconut)

· 3-4 whole dry red chilies

· 4-5 curry leaves

· Pinch of asafetida

· ¼ tsp tartaric acid (or citric acid)

· ¼ tsp black pepper powder

· ¼ tsp cooking oil

· Salt to taste

Method:

· In a frying pan, heat oil on medium heat.

· When hot add asafetida, dry red chilies and curry leaves. Fry till they change the color.

· Now reduce the heat to low and add sesame seeds and grated coconut; stir fry till they are crispy light brown.

· Remove the pan from fire and add salt, black pepper powder and citric acid. Mix well.

· Cool at room temperature and serve with dal, sabji and hot rice.

Do You Know?

Sesame Seeds are grown worldwide, particularly in India, China, South America and Africa.

It has been cultivated for over 4,000 years in Mesopotamia and was found in Tutankhamun's tomb.

The seeds were ground for flour and today they are still used to make tahini, a delicious paste that has a long reputation for increasing longevity.

Apparently the women of ancient Babylon would eat 'halva', a mixture of honey and sesame seeds, to prolong their youth and beauty, while Roman soldiers ate sesame seeds and honey to give them strength and energy.

Yogurt Dip

It is a tasty and simple dip for garlic lovers. Goes well with crackers/chips and cucumbers/carrots

Ingredients:

• 1 cup thick yogurt (I prefer Plain Mountain High Brand)
• 2-3 cloves of garlic minced fresh
• 2 tbsp spring onion chopped finely
• 1 tbsp chopped coriander leaves
• 1 tsp lemon juice
• Freshly ground pepper
• Salt to taste

Method:

• If you are using homemade yogurt then place it in a strainer or hang it in muslin to drain off the water for approximately 15-20 minutes.
• Beat lightly, add all remaining ingredients and mix well. Garnish with chopped coriander leaves.
• Refrigerate till ready to serve.
• Serve with potato wafers, crackers, cucumber and sliced carrots.

Do You Know?

Due to its strong odor, garlic is sometimes called the "stinking rose".

When eaten in quantity, garlic may be strongly evident in the diner's sweat and breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide.

Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.

Spiced Tomato Chutney

This spicy tangy chutney is made with sautéed red tomatoes, green chilies, garlic and curry leaves. Ajwain (carom seeds) gives it a different flavor.

Ingredients:

• 4 red Tomatoes
• 5-6 pods of Garlic
• 1 tsp Ajwain (carom seeds)
• 1 tsp red chili powder
• Pinch of Asafetida
• 10-12 green chilies chopped
• 10-12 curry leaves (available in Indian Grocery Store)
• 4 tbsp Oil
• Salt to taste

Method:

• Give four incisions to each tomato. Boil 6-8 cups of water (enough water to dip all tomatoes). When water starts boiling dip tomatoes in boiled water and leave them for 10 seconds. Take them out from hot water and dip them in cool water. Peel off and chop them into small pieces.
• Heat oil in a frying pan; fry asafetida, and ajwain for few seconds.
• Add garlic, curry leaves and green chilies; fry again for 1-2 minutes.
• Add chopped tomatoes, chili powder and salt. Cook for about 2-3 minutes. Cool the chutney and make puree in a liquidizer.
• Garnish with whole red chili and serve it with Daal, Sabji and Roti or Rice.

Do You Know?

Since most of the aroma compounds present in the spices are lipophilic, they dissolve much better in fat than in water. Thus, frying in oil/ghee/butter not only enhances the fragrance of the spices because of the high temperature, but also extracts the flavor to the fat, by which it can be dispersed throughout the food more efficiently.

Hare Dhaniye Ki Chutney (Green Coriander Chutney)

The Hindi translation of "to make chutney" is a common idiom meaning, "to crush".

This is because the process of making chutney often involves the crushing of ingredients together.

In India, chutney is often made to be eaten fresh, using whichever strongly flavored ingredients are locally available at the time.

Ingredients:

• 2 cup fresh coriander leaves chopped
• 2 cloves garlic
• 2 green chilies
• Pinch of asafetida
• ½ tsp cumin seeds
• 4-5 roasted groundnuts
• Salt to taste
• 2 tbsp lime juice or 2 tbsp dry mango powder (amchur powder)

Method:

• Grind all the ingredients into a smooth paste in a food processor.
• Serve it with hot snacks like samosas, cutlets, fritters, besan pakodas, and chats. You can also serve with stuffed parathas.

Do You Know:

Chutney is a term for a variety of sweet and spicy condiments, usually involving a fresh, chopped primary vegetable or fruit with added seasonings.

In India, normally chutneys would not contain preserving agents, since it is intended to be consumed quickly after preparation.

In North America and Europe, chutney is more familiar in a form, which can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance keeping its properties.

Many authentic types of chutney contain significant amounts of fresh green chili peppers; the other main ingredient can be any of a wide variety of fruits and vegetables.

Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys require cooking.

Peanut Garlic Chutney

This chutney is the perfect companion for idlis (steamed rice cakes), dosas and uttapams (south Indian rice pancakes).

Ingredients:

• 1 cup roasted peanuts
• 6-7 cloves of garlic
• 1 cup fresh coconut
• 2 green chilies
• 5-6 curry leaves
• Salt to taste

For Seasoning:

• 1 tbsp cooking oil
• 2 dry red chilies roasted
• ½ tsp urad dal
• ½ tsp chana dal
• Pinch of asafetida
• ½ tsp mustard seeds

Method:

• Roast the peanuts on a low fire. Remove the outer brown dry coat.
• Mix all the ingredients together and grind in a food processor.
• In a small pan, heat the oil; when hot add the mustard seeds; when they stop spluttering, fry urad dal and chana dal until they are dark in color. Now add dry red chilies. Fry till the red chilies turn dark in color.
• Remove from the fire and add to the peanut coconut paste. Mix well.
• Serve with idli or vada or any other snack.

Do You know:
Peanuts are a rich source of protein. Peanuts are a good source of niacin and thus contribute to brain health, brain circulation and blood flow.

Recent research on peanuts and nuts in general has found antioxidants and other chemicals that may provide health benefits.

Although nuts are known to provide a variety of cardio-protective benefits, many avoid them for fear of weight gain. A prospective study published in the journal Obesity shows such fears are groundless. In fact, people who eat nuts at least twice a week are much less likely to gain weight than those who almost never eat nuts. The 28-month study involving 8,865 adult men and women in Spain, found that participants who ate nuts at least two times per week were 31% less likely to gain weight than were participants who never or almost never ate nuts.

Tamatar Ki Chutney (Tomato Chutney)

This tangy chutney is a real replacement of tomato ketchup. Enjoy it with any snack.

Ingredients:

• 1 cup red tomatoes chopped
• 1 tbsp finely chopped coriander
• 4-5 large cloves garlic finely chopped (modify according to taste)
• 2 spring onions chopped
• 4 whole red chilies (dry or fresh)
• 3-4 green chilies chopped
• 3 tbsp oil
• Salt To Taste
• Pinch of asafetida
• ½ tsp mustard seeds

Method:

• Heat 2 tbsp of oil, add the spring onions; sauté over a slow flame for 2-3 minutes till they are light brown.
• Add the garlic and red chilies and sauté for 1-2 minutes.
• Add the tomatoes and salt; cook for 10 to 12 minutes over a slow flame till the tomatoes are soft.
• Add the coriander and green chilies; grind all the ingredients into a smooth paste in a food processor.
• In a small pan, heat 1 tbsp of oil; when hot add asafetida and the mustard seeds; when they stop spluttering, add to the tomato chutney. Mix well.
• Serve tomato chutney with Snacks.

Do You Know:
While cooking garlic, caution must be taken not to overcook it. When it has been cooked too long or on too high of a temperature, it burns and turns bitter.

To bring out the nutty flavor of garlic, it can be sautéed in oil or butter. For this try to use a pan or skillet with heavy bottom because that will provide even heating.

One has to be careful while using butter because it burns much faster than oil. The garlic should be stirred often while sautéing to prevent burning.

If cooking with other ingredients that take longer to cook, such as onions, start cooking the other ingredients and allow them to start to cook before adding the garlic.

Mint Garlic Chutney

Do you want to make chutney more flavorful and more nutritious? Just grind peels of cucumber, apples and green stalks of mint along with green chilies and mint leaves.

Ingredients:

• 1 cup fresh mint leaves
• 1 small onion roasted on fire or oven
• 2 cloves of garlic
• 2-3 green chilies
• Salt to taste
• 1 big piece of fresh unripe mango or 1tbsp of dry raw mango powder
• 1 tbsp lemon juice
• 2-3 Cashew Nuts

Method:

• Grind all the ingredients into a smooth paste in a food processor.
• Chill it before serving with cutlets, Kebabs or Bhajjia.

Do You Know?
Garlic contains several potent antioxidants, and there is evidence that its addition to the diet may help reduce the incidence of gastric and colorectal cancers.

The chemicals in garlic can help reduce serum cholesterol, hypertension, blood clotting, blood sugar, bowel parasites, respiratory and other infections, and the aging process itself.

Sonth (Sweet Dates Chutney)

Sonth is a sweet chutney used in Indian Chats. It is made from dried ginger, or Sooth, hence the name. Chutney is brownish red in colour.

Sonth can be made with dates and dried unripe mango (amchur) slices. Dried ginger powder is added to this which gives a special flavour to the chat, and preferred in most parts of North India.

Ingredients:

• 1 cup pitted Dates (Khajoor) coarsely chopped
• 1 cup dry unripe mango slices/ Amchur slices
• 1 cup jaggery
• 1 tsp red chili powder
• 1 tsp cumin seeds
• Salt to taste
• 1 tbsp dry ginger powder
• 1 tbsp Kishmish (raisins)

Method:

• In a skillet, dry roast cumin seeds, stirring constantly for about 2-3 minutes, until lightly browned. Grind roasted cumin seeds in fine powder and keep aside for later use.
• Soak dates and dry amchur for about an hour in 2 cups of water.
• Puree soaked dates and amchur along with other ingredients (except raisins) in a blender.
• Check the thickness and add more water to give it the consistency of heavy cream.
• You can add more sugar if you think it's not sweet enough. Add kishmish to it.
• Boil the chutney for 2-3 minutes. Cool and store it. Dates chutney can be kept in the refrigerator up to 6 months; thin it with water if necessary.
• Serve it with Chat or Dahi vadas.

Do You Know:

Dates are the fruit of the date palm. They have been a staple food of the Middle East for thousands of years. The date palm is believed to have originated around the Persian Gulf, and has been cultivated in ancient times from Mesopotamia to prehistoric Egypt.

Dates are considered to be a complete and a very important diet. They contain plenty of vitamins, minerals.

The date is a laxative food. It is highly beneficial in the treatment of constipation as the roughage provided by it stimulates sluggish bowels.

Experiments have also shown that dates contain some stimulants that strengthen the muscles of the uterus in the last months of pregnancy. This helps the dilation of the uterus at the time of delivery on one hand and reduces the bleeding after delivery on the other. Dieticians consider dates as the best food for women in confinement and those who are breast-feeding. This is because dates contain elements that assist in alleviating depression in mothers and enriching the breast-milk with all the elements needed to make the child healthy and resistant to disease.

Sweetened Mint Chutney

Sweetened Mint Chutney is very refreshing, can be had with snacks or main meal.

Ingredients:
1 cup fresh mint leaves
1 medium onion
2 green chilies
Salt to taste
1 big piece of fresh unripe mango or 1tbsp of dry raw mango powder
1 tbsp lime juice
1 tsp jaggery

Method:

• Keep the whole onion on a medium flame and roast it till outer skin gets dark.
• Remove from the fire and peel the onion to remove the outer-burnt skin.
• Grind the roasted onion with all other ingredients into a smooth paste in a food processor.
• Chill it before serving with plain dal and roti.

Do You Know:
Mint was originally used as a medicinal herb to treat stomachaches and chest pains. It also aids digestion. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic.
Menthol from mint essential oil is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.

Curry Leaves Chutney

Curry leaves are extensively used in Southern India and are necessary for the authentic flavor. I fell in love with curry leaves after I started living in Hyderabad, India.

Chutney of fresh curry leaves can be prepared by grinding curry leaves with cilantro and chilies.

Ingredients:

• 1 cup curry leaves (removed from the stem)
• 1 cup chopped cilantro leaves
• 2 green chilies
• 3 whole red chilies
• 2 tsp skinned split Black gram / Urad dal
• 1 tbsp tamarind pulp or 1 tbsp dry mango powder
• 2 tbsp lemon juice
• ½ tsp mustard seeds
• ½ tsp asafetida powder
• 1 tsp oil
• Salt to taste

Method:

• Heat oil in a frying pan and add mustard seeds to it.
• When these stop splattering, add Urad dal and asafetida. Fry, on low flame, until the Urad dal becomes reddish in color.
• Grind the tamarind pulp / dry mango powder and red chilies finely. Then add curry leaves, cilantro leaves, and green chilies and run it in the mixer. Now, add rest of the seasoned ingredients, along with little water and salt.
• Grind into a thick paste.
• Curry Leaf Chutney is ready. Serve it with hot snacks.

Do You Know?

The curry leaves have many medicinal properties.

Liberal intake of curry leaves is useful in preventing premature graying of hair. These leaves have the property of nourishing the hair roots. New hair roots that grow are healthier with normal pigment. Eating ten fresh fully-grown curry leaves every morning for three months will help to prevent diabetes due to heredity factors. It also cures diabetes due to obesity, as the leaves have weight reducing properties. As the weight drops, the diabetic patients stop passing sugar in urine.

Coconut Garlic Chutney

This chutney is the perfect companion for idlis (steamed rice cakes), dosas and uttapams (south Indian rice pancakes).

Ingredients:

• 1 cup fresh coconut grated
• 5-6 garlic cloves
• 2 green chillies
• 1 tsp mustard seeds
• 1 tbsp urad dal
• 2 dry red chilies
• 7-8 curry leaves
• Salt to taste
• 2 tbsps oil

Method:

• Grind the coconut, garlic, 4-5 curry leaves and green chilies into a fine paste in the food processor.
• In a small pan, heat the oil; when hot add the mustard seeds; when they stop spluttering, fry urad dal until they are dark in color. Now add curry leaves and dry red chilies. Fry till the red chilies turn dark in color.
• Remove from the fire and add to the coconut paste.
• Add salt to taste and serve with Idli or Dosa or Upma.

Do You Know?
The smell of garlic is caused by allicin (diallyldisulfide-S-oxide), which is derived from precursors such as alliin (S-allyl-L-cysteine sulfoxide) by the enzyme alliinase which is liberated when the clove is broken up. The active compound resembles the well known drug N-acetyl-L-cysteine (Mucomyst), which has mucolytic and antioxidant properties.

Tips:

To remove the garlic odor from your hands when working with garlic, wash hands thoroughly and then rub over some stainless steel device (it can be a faucet or stainless steel sink surface). Stainless steel contains the mineral nickel, which acts as a neutralizer for the garlic odor.

Coriander Amla Chutney (Indian Gooseberry Chutney)

Grind Amla fruit with green chilies and fresh cilantro leaves and serve with snacks or main vegetarian meal.

Ingredients:

• 1 cup fresh coriander leaves chopped
• 2 cloves garlic
• 3-4 green chilies
• Salt to taste
• 2 Amla or Indian Gooseberry

Method:

• With the help of knife cut the Amla and remove the seed.
• Grind all the ingredients, along with raw Amla, into a smooth paste in a food processor.
• Chill it before serving with snacks or meal (dal and roti or rice).

Do You Know:
Common name of Indian Gooseberry is amalaka in Sanskrit, amla in Hindi, amlaki in Bengali, Nellikkai in Tamil, usiri in Telugu, and amala in Nepal Bhasa.

The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows.

The taste of Indian gooseberry is sour, bitter and astringent, and is quite fibrous. In India, it is common to eat gooseberries steeped in salt water and turmeric to make the sour fruits palatable.

According to Ayurveda, it may be used as a rasayana (rejuvenative) to promote longevity, and traditionally to enhance digestion (dipanapachana), treat constipation (anuloma), reduce fever (jvaraghna), purify the blood (raktaprasadana), reduce cough (kasahara), alleviate asthma (svasahara), strengthen the heart (hrdaya), benefit the eyes (chakshushya), stimulate hair growth (romasanjana), enliven the body (jivaniya), and enhance intellect (medhya).
According to Unani System of Medicine the Mizaj of Amla is Sard Khushk so that it is very good remedy for Haar Amraz (Hot Diseases).

Cilantro Dip

It is a perfect dipping sauce to be eaten with snacks like hot samosas or cutlets.

Ingredients:
2 cup fresh cilantro leaves (green coriander leaves) chopped
1 tbsp roasted groundnuts
1" piece of ginger
4-6 green chillies
1 tbsp olive oil
Salt to taste
2-3 tbsp lime juice

Method:
Grind all the ingredients into a smooth paste in a food processor.
Chill it before serving

Do You Know:

Coriander is rich in the antioxidants, Vitamin A and Vitamin C. They feature niacin, calcium and iron, which are believed to help boost the immune system, protect against degenerative disease and slow down the ageing process.
Coriander is reported to contain excellent digestive properties. Coriander seeds and leaves are reported to help protect against drowsiness, especially after consuming big meals.

Coconut Chutney

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference.

Ingredients:

• 1 cup fresh or desiccated coconut
• 4-5 Green chili peppers
• 1” ginger chopped
• 1 cup roasted chana dal ( available in Indian Stores)
• ¼ cup yogurt
• Salt to taste

Seasoning:

• ½ tsp Mustard seeds
• 4-5 curry leaves
• ¼ tsp asafetida
• 2 whole dry red chilies
• 1 tbsp cooking oil

Method:

• Grind all the ingredients except yogurt in a blender with as little water as possible. For best results the final consistency must be some where between coarse and paste.
• Churn yogurt well and add to the coconut chutney.
• For seasoning heat the oil in a small ladle or pan. Add the mustard seeds to hot oil and allow it to splutter. When the spluttering starts subsiding add the asafetida, curry leaves, red chilies and stir for a few seconds.
• Add to the chutney and mix well.
• Serve with Idli, dosa or any other snack.

Do You Know:

Botanically, a Coconut is a simple dry nut known as a fibrous drupe? Coconut meat contains less fat than other dry nuts such as peanuts and almonds.

Approximately 90% of the fat found in coconut meat is saturated, a proportion exceeding that of foods such as lard, butter and tallow.

Coconut meat also contains less sugar and more protein than popular fruits such as bananas, apples and oranges, and it is relatively high in minerals such as iron, phosphorus and zinc.

Mint-Coriander Chutney

This basic chutney is perfect for using as a dipping sauce with cutlets and samosas or to serve with main course dishes like Rice Pulao.

Ingredients:

• 1 cup fresh mint leaves chopped
• 1 cup fresh coriander leaves chopped
• 2 cloves garlic
• 1" piece of ginger
• 2 green chillies
• Salt to taste
• 2 tbsp lime juice (adjust according to taste)

Method:

• Grind all the ingredients into a smooth paste in a food processor.
• Chill it before serving.
• Serve it with Snacks, Chaats and main course dishes like dal or rice pulao.

Do You Know?
Mint is an aromatic herb. It is incredibly versatile, and grows abundantly in many varieties, the most common of which are spearmint and peppermint.
Legend has it that during a fit of jealous rage, the Greek god Pluto’s wife transformed a beautiful nymph named Minthes into an ordinary garden plant. The heartbroken Pluto was unable to undo the magic, but did manage to cast a spell over the plant that imparted it with a lovely aroma – and this is where mint came from!

Tamarind Chutney

This tangy chutney can be used as a dip or stir-in sauce for numerous Indian snacks.

Ingredients:

• 200 gms tamarind without seeds
• 200 gms jaggery
• 4 cups water
• ½ cup granulated sugar
• 1 tsp fennel powder
• 1 tsp cumin seeds (roast and grind coarsely)
• Salt to taste
• 1 tsp red chili powder
• 1 tsp chat masala (available in Indian Grocer Store)
• 2 tsp dry ginger powder (Saunth)
• 1 tbsp lemon juice

Method:

• Put tamarind and jaggery with water in a saucepan and cook on a medium flame till the tamarind is soft and jaggery dissolves.
• Turn off flame and allow the mixture to cool. Remove seeds withe hands, if seeded tamarind is used.
• Use a food processor or hand blender to blend this into a smooth mixture.
• Put this mixture back into the saucepan and onto a medium flame and add remaining spice ingredients.
• Add sugar and lemon juice. Remove any scum which comes on the surface. Cook till it thickens to a sauce consistency.Turn off flame.
• Add raisins to chutney.Chill it before serving.
• Serve it with Chaats, Snacks 0r Dahi Vada.

Do You Know?
Jaggery or gur is a specific type of sugar popular in India. It is normally manufactured from either sugar cane or date palms, but recent trends in its manufacture have resulted in jaggery made from the sap of coconut and sago palms.
While jaggery is useful in cooking, it is also an ancient part of Ayurvedic medicine and has spiritual significance in India too.