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

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Feb. 07, 2017

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!


Please watch the video for ingredients.



Meethi Imli Gud Chutney:

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:

5. In a pan, add in the oil, once hot mustard seeds goes in.

6. As they splutter, chana dal & urad dal are into the pan. Begin roasting them in low flame.

7. Halfway in - fenugreek seeds, asafoedia and curry leaves to be added.

8. After the chana dal is golden, add in the tamarind, tomato and ginger. Cook for 2-3 minutes.

9. Next goes in Kashmiri Red Chili, Turmeric, Salt, Water and Jaggery. Mix well and cook for 3-4 minutes. Let it cool down.

10. 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:

11. Add all ingredients to a mixer grinder and blend to a smooth paste.

12. Use as desired.

Recipe Summary