How to make lasun chutney ?

Question

how to make dry lasun shengdana chutney? No coconut. The one you can have with khakra ?

Answer 1

Best Answer - Chosen by Voters

100 gm Peanuts, roasted and deskinned
3-4 tsp Red Chilli Powder
2 tsp Cumin seeds, roasted
1 tbsp Sesame seeds, roasted (optional)
Salt to taste

How to proceed:

1) Place peanuts in a blender and add chilli powder, roasted cumin and sesame seeds to it

2) Blend to a coarse powder, add salt and mix well

Answer 2

Lasun Chakli
Ingredients:

Rice flour 4 cups
Besan 1 cup
Carom seeds 1 tsp
Sesame seeds 2 tsp
Dry lasun chutney 3 tsp
Sugar 1 tsp
Oil
Salt
How to make Lasun Chakali:

In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt.
Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil.
Add the flour mixture into the hot water.
stir continuously on low flame.
Cook till the mixture gets a dough consistency.
Remove from the heat. cover and allow to cool for ten minutes.
Heat sufficient oil in a kadai.
Knead the dough finely.
Put a portion of the dough into a chakli mould and press out chaklis on a greased paper.
Fry the chaklis into the hot oil and deep fry till crisp and golden. Chakli is ready. Allow to cool and keep in airtight container.




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Lasun Ka Chatni / Garlic Chutney

40 cloves of garlic
1 whole copra/ dried coconut, chopped into small pieces.
10 red chillies, broken into 3-4 bits each.
2 tbspns til /sesame seeds 1 tablespoon peanuts,
Ball of tamarind the size of a walnut.
Roast all these ingredients on a griddle or in a kadhai one by one to ensure even browning. Put into a blender and process for a short while till it makes a coarse paste . Can be bottled

Sheengdana aur Hari Mirch ki Chatni /Peanut and Green Chilli chutney

4 tablespoons roasted peanuts. (Do not roast too long or they get a bitter taste. Just long enough for the skins to change colour and come off the peanut.)
4 green chillies finely chopped.
1/4 tsp salt.
Juice of 1 lime app. 1 tbsp.
2 teaspoons gur or brown sugar.
Put into a blender and grind with 1 tablespoon of water till smooth. Tastes delicious with julienned carrots .

Karipatta aur Til ki Chatni/Kari leaf and Sesame seed Chutney

1 cup fresh kari leaves. Fry in a tablespoon of oil till crisp.
2 tablespoons til /sesame seeds.Dry roast till light brown.
6 dry kashmiri red chillies.
1/2 tsp sugar.
1/2 tsp salt.
Put all ingredients into a blender with a spoon of water and grind till smooth. Serve immediately. You can also dry grind all the ingredients and bottle till required when you can add a bit of water to make it into a chutney paste.

Tasty Tomato Chutney

500 gms red tomatoes
3 tblsps water
1/2 tablespoon ghee / clarified butter
1 tbsp adrak / fresh ginger grated
3 fresh green chillies chopped very fine
1" dalchini /cinnamon stick
2 tej patta /bay leaves
1/2 tsp jeera /cumin seeds
2 cloves
Pinch of hing/asafoetida
1/2 tsp salt
2 tablepoons gur
Boil 1 litre of water, drop tomatoes in for a few minutes and then transfer them to a bowl of cold water. Peel. Put the peeled tomatoes in a blender with the water and puree till smooth.

Heat up the ghee in a thick bottomed pan or kadhai and saute the ginger, the chillies, cinnamon, bayleaves, cumin and cloves for a few seconds. Do not let the masalas get too dark.

Add the tomatoes to the pan along with the asafoetida and salt. Stir well , cover and let it simmer for 10 minutes. Lift cover and stir well again. Cover and simmer for 10-15 minutes more. It should cook till thick and no water remains. Add the gur and cook on medium heat stirring constantly till chutney has become really thick. Remove the bay leaves, the cinnamon stick and cloves. Let it cool. Serve. Yummy with chips , omelettes, burgers. This is the gourmet version of tomato ketchup.

Imli Khajur ki Chatni / Tamarind and Black Date Chutney

200 gms khajur /pitted dates.Chop fine
75 gms imli/tamarind
450 ml water
1/2 tsp salt
1/2 tsp ground jeera/cumin
1/4 tasp lal mirchi/ red chilli powder (optional)
Boil the tamarind in the water for 10 minutes. take off the fire and strain through a stainless steel mesh strainer , removing as much pulp from the seed as possible. Now add the salt, gur, jeera and chilli powder as well as the dates. Simmer uncovered till thick and all the water has been absorbed . We love this with saboodana vadas/ sago vada or any other fried snack foods.

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Coconut Chutney - North Indian (fresh)


Ingredients:
3 tbsp. coconut, shredded
1 inch fresh ginger, chopped
1 fresh green chili
1/2 bunch cilantro with stems and root removed
fresh lemon juice
salt to taste
Method:
In a food processor or blender add all ingredients into a pesto like sauce.
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Coconut Chutney (Thengai Thigayal) - South Indian (fresh)


Ingredients:
1 cup fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp.tamarind concentrate
1/4 tsp. asafetida
Whole red chilies as per taste upto 3
Salt to taste
2 tsp. cooking oil

Method:
Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. Serve with steamed rice or can be served with dosa (rice pancakes).
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Tamarind Chutney (cooked)


Ingredients:
1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chili powder
1/2 crushed cumin seeds
1 tsp. salt
3/4 cup jaggery
Method:
Wash the tamarind clean.
Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
Soak for a few minutes. Put to boil for about 7-8 minutes.
Cool to room temperature. Blend in a electric blender till smooth.
Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly.
Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.


Tomato Chutney (cooked)

Ingredients:
2 Tbsp. Ghee
1/4 tsp. red chilies
1 tsp. cumin seeds
1 inch ginger minced or pounded in a mortar and pestle
1 inch of cinnamon stick
2 cups coarsely fresh ripe tomatoes
3 Tbsp. jaggery or brown sugar
Salt to taste

Method:
Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle and brown. Add red chilies, ginger and stir fry for a moment. Add the other ingredients. Cook on low for about 20 to 35 minutes. Serve with meals.


Cashew Nut Chutney (fresh)

Ingredients: - prep time 10 minutes makes a little over 1 cup
1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root,sliced
1-2 hot green chilies, seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander
Method: Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.



Cilantro Chutney (fresh)

Ingredients:
1 bunch cilantro, fresh
1 or 2 small green chili, fresh, remove seeds
juice of one lime
salt to taste
1/2 teaspoon cumin seeds, roasted, ground
1 pinch of black pepper
1 tbsp. coriander powder
Method:
Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary.

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Source(s):

http://www.ladvaibhavi.com/2007/10/20/la…
http://www.indianfoodsco.com/Recipes/chu…
http://aartiscorner.blogspot.com/2007/06…

Answer 3

Hello

1.Garlic - 1 full sixe ( open all skin )
2.Chillie Powder - 1 spoon
3.Tamarind Extract - 1 spoon
4.Salt to taste

Grind all the things in Mixer with Little water.
Chatni is ready.

for more chatni, please send e.mail

[e-mail]

s.s.subbu

Source(s):

from my Experience

Answer 4

http://www.topblogarea.com/rss/Chutney.h…

http://thecookscottage.typepad.com/curry…
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