[Sca-cooks] CHUTNEYS

[Heleen Greenwald]

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First off, what are Melton Mowbray Pies?  And what is the recipe please?
Ok.... start with these, I have more if you want.
Phillipa

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LASOON CHUTNEY (Garlic)
5 Cloves Garlic (To 6) -- Sliced
1 C Unsweetend Coconut Shreds
1 T Cumin Seed -- whole
3 Dried Red Chiles (To 4)
2 T Sesame Seeds
2 T Seedless Tamarind Pulp
1/4 C Unsalted Peanuts
1/2 tsp Salt (Or) -- To Taste

Roast all of the above ingredients independently with the exception of the salt in a dry     skillet until they turn reddish brown in color.
Grind them in a coffee mill and serve either dry as a condiment or serve with ghee.


PEANUT CHUTNEY        Verusanagapappu Pacchadi

1 C Roasted Peanuts
5 Med Green Chilli
2 tsp Oil
1 tsp Cumin Seeds
1/4 tsp Garlic Paste
6 Curry Leaves
1 tsp Tamarind Extract
1/2 C Water
Salt -- To Taste
Coriander Leaves -- To Garnish

Heat oil and fry green chiles for a few minutes (until they pop).
Remove from heat,
mix all the ingredients and make into a semi soft paste.
Is a good accompaniment for Dosa, Masala Vada, Idli, Pongal.


FRESH CILANTRO & MINT CHUTNEY
3/4 C chopped fresh cilantro -- - (firmly packed)
1/2 C mint -- fresh, chopped & packed
1 fresh hot green chili -- (opt.)
1 T lemon juice
3/4 C plain yogurt
1/4 tsp salt -- (more if desired)

Put the cilantro, mint, green chili, lemon juice, and 3 T water into the container of a blender or food processor.
Blend until smooth, pushing down, if necessary, with a rubber spatula.
Beat the yogurt in a small bowl until it is creamy.
Add the mixture from the blender and fold in.
Add 1/4 tsp of the salt, mix, and taste.
Add more salt if you need it.

BANANA & MANGO CHUTNEY

3/4 C vinegar
3/4 C Firmly packed brown sugar
2 tsp Madras curry powder
1 tsp Ground black pepper
½ tsp Salt
½ tsp Ground cinnamon
1/4 tsp Ground white pepper
1/8 tsp Ground red pepper
1/4 ts Minced garlic
6 md Bananas, sliced, divided
1 Jar mango slices, divided
1/4 C Raisins

Combine vinegar, sugar, curry powder, all three peppers, salt, cinnamon and minced garlic in a 4-quart non-reactive saucepan.
Heat to simmer, stirring, and cook for 1 minute.
Peel 4 bananas, slice and add to saucepan.
Add 1 cup diced mangos.
Heat fruit mixture and simmer, uncovered, 10 minutes, stirring occasionally until mixture thickens.
Slice and add remaining bananas to chutney.
Add remaining diced mangos and raisins.
Stir to mix well, remove from heat, cover and let stand 30 minutes.
Serve hot or cold


CRANBERRY - PEAR CHUTNEY

1 bag (12 oz) fresh cranberries
2 pears -- peeled, cored and diced
1 small onion -- finely chopped
3/4 C sugar
3 T cider vinegar
2 T freshly grated lemon zest
½ tsp ground ginger
1/4 tsp each ground allspice and salt
1/8 tsp crushed red pepper flakes

In a large saucepan over medium heat, bring cranberries, pears, onion, sugar, vinegar, lemon zest, ginger, allspice, salt and pepper to a boil, stirring.
Reduce heat to medium-low and simmer, stirring occasionally, 20-25 min. or until cranberries burst.
Let cool.

SPICY APPLE CHUTNEY4 Green Apples
2 T Vegetable Oil
1 T Mustard Seeds
1 Onion -- Diced
1 Red Bell Pepper -- Diced
1 tsp Salt
2 tsp Pureed Garlic
1 Serrano Chiles (To 2) -- Diced With Seeds
1 tsp Ground Ginger
1 tsp Ground Allspice
1/4 C Raisins
1 C Packed Brown Sugar
3/4 C Red Wine Vinegar
1 C Water

Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
Heat oil in a large saucepan over high heat.
Add mustard seeds, cover and cook until popping stops.
Reduce heat and add onion, red bell pepper, and salt.
Cook, uncovered, stirring occasionally, until onions are translucent.
Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
Add remaining ingredients, including reserved apples.
Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes.
Chill before serving. Yield: 3 cups

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