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Home / Indian / 3 Chutneys Recipe | Meethi Chutney, Allam / Ginger Red Pachadi, Curry Leaf-Cashew Green Chutney

3 Chutneys Recipe | Meethi Chutney, Allam / Ginger Red Pachadi, Curry Leaf-Cashew Green Chutney



3 More Chutney Recipes are here for you to try out with your favorite snacks. Tamarind-Jaggery or, Meethi Imli ki Chutney which is a sweet-sour chutney to go along with chaats, samosas.. Ginger Chutney or Allam Pachadi is your very own favorite red chutney that’s served with Masala Dosas, Pesarattus and Idlis, and Curry-Leaf-Cashew Green Chutney is your all rounder chutney for fried south indian snacks, be it Vadas, Bondas or Bhajjis!

Detailed Recipe :
Meethi Imli Gud Chutney
Ingredients :
Water – 1 Liter
Tamarind – ¾ cup
Jaggery – 2/3 cup
Sugar – 1/2 cup
Salt – ¾ tsp
Black Salt – 1 ½ tsp
Ginger Powder – ½ tsp
Red Chili Powder – 1 tsp
Fennel – 2 tsp (crushed)
Cumin – 1 ½ tsp (crushed)
Black Pepper – ½ tsp (crushed)
cloves – ½ tsp (crushed)
Cinammon – small piece (crushed)
Anardana – 1 tbsp (crushed)

Method :
1. Add all the ingredients to the pan except the anardana, and get to a boil.
2. Once it gets a boil, lower the flame and simmer for 25-30 minutes.
3. Strain using a soup strainer, and add in the anardana.
4. Once cooled down, transfer to airtight bottles and store in refrigerator.

Allam Chutney / Ginger Chutney
Ingredients :
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Chana dal – ¼ cup
Urad dal – 1 1/2 tbsp
Fenugreek Seeds – ¼ tsp
Curry Leaves – 5-6
Asafoetida – ¼ tsp
Tamarind – 2 lemon sized balls
Ginger – ¼ cup (roughly diced)
Tomato – 1 small, OR ½ medium
Kashmiri Red Chili Powder – 2 tbsp / 5-6 Whole
Turmeric Powder – ¼ tsp
Salt – as per taste
Water – ¼ cup
Jaggery – 2-3 Tbsp

Method:
1. In a pan, add in the oil, once hot mustard seeds goes in.
2. As they splutter, chana dal & urad dal are into the pan. Begin roasting them in low flame.
3. Halfway in – fenugreek seeds, asafoedia and curry leaves to be added.
4. After the chana dal is golden, add in the tamarind, tomato and ginger. Cook for 2-3 minutes.
5. Next goes in – Kashmiri Red Chili, Turmeric, Salt, Water and Jaggery. Mix well and cook for 3-4 minutes. Let it cool down.
6. Blend to a smooth paste, using little water at a time. And store in refrigerator for upto 2 weeks, mix more water in desired serving quantity before serving.

Curry Leaf – Cashew Chutney
Ingredients :
Coriander Leaves – 1 Cup
Curry Leaf – 2/3 cup
Garlic Cloves – 5-6
Green Chili – 5-6
Cashewnuts – 40 nos
Lemon Juice – 2 tsp
Salt – to taste
Water – as required.

Method:
1. Add all ingredients to a mixer grinder and blend to a smooth paste.
2. Use as desired.

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4 comments

  1. Alam chutney yumm…😋😋
    I'm gonna make it tomorrow..😍🙈

  2. #AskYaman , when I make cakes the baking powder doesn't mix well with the batter even if I mix it pretty nicely, any tips? Will diluting it with water work?

  3. do u know Telugu language

  4. Hey Guys! I'd be shooting a #AskYaman video soon, feel free to ask any questions about me or food in general :)

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