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   Recipe
 
Chutney
 

Tamatar ki Chutney

1kg tomatoes, 3tsp red chilli powder, 4tsp salt, 30 gram ginger, 30gms garlic(chopped), 1 onion(chopped), 2cup suger, 1 cup vinegar, 60gms kishmis, 30gms badaam, 20 green cardamom.
1)Put tomatoes in boiling water for 5 minutes. Remove from water, wipe and remove the skin.
2)Cut tomatoes into small pieces.
3)Chop onion, garlic, and grate ginger
4)Mix tomatoes, garlic, onion and ginger in a clean kadhai. Cook, stirring, till the tomatoes turn soft and thick.
5)Add suger, salt and vinegar.
6)Add cleaned raisins, almonds and cardamom powder. Cook further for 10 minutes on low flame till it thickens.
7)Remove from fire. Cool slightly and fill while warm in sterilized bottles.


AAM KI CHUTNEY

2kg raw mangoes, - peel and grate to get 1kg pulp, 1kg suger, 50 gms ginger, 70gms salt, 4-5 tsp red chilli powder, 3-4 tsp garam masala,

Wash, peel and grate raw mangoes. Weigh the mango pulp to get 1kg.
Peel and grate ginger.
Mix grated mangoes and ginger in a clean kadai.
Cook till water evaporates.
Add suger to the cooked mangoes and cook further till suger dissolves and the chutney thickens.
Add salt, garam masala and red chilli powder.
Cool the chutney and fill the chutney while warm in jars. Keep it in fridge.

BANANA AND DATE CHUTNEY

6large bananas (peeled and sliced), 1kg sour apples(peeled and chopped),1/2 dates(stoned and chopped), juice of 2 large oranges, 1tsp dalchini (cinnamon powder), a pinch of jaiphal powder, 8-10 clove, 1tsp salt, 900ml vinegar, 500gms suger.

Place all ingredients in a large thick bottomed pan.
Stir over low heat till the suger dissolves.
Bring to a boil, reduce the heat and simmer until the fruit is reduced and the chutney is thick. Spoon into clean, dry jars seal well.
Keep for a day before consuming.
 

 
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