Mixed Fruit Chutney



Mixed Fruit Chutney

 

Ingredients:

• 1 piece medium size Pineapple , Cut in Cubes
• 2 pieces apple, Cut in Cubes
• 1/2 cup grapes....
• 2 tbsp Cashew
• 2 Cups Dates
• 1/2 cup Apricot, Cut into cubes
• 1/2 cup dried figs
• 1 tbsp raisins, Socked
• 1/2 Orange, Cut into Cubes
• 1/2 cup pomegranate
• 1/2 cup Aamsatto (Dry sweet mango pulps), Cut into cubes
• 1/2 tbsp salt
• 5-6 tbsp Sugar
• 4-5 tbsp roasted spices powder (1/2 tsp cumin seeds, 1/2 tsp Fennel seed, 1/2 tsp Fenugreek seeds, 3 Dry Red chili, 3 cinnamon stick, 6 pieces cardamom )
• 1/4 tbsp Mustard Seed
• Bay leaf
• Oil, as per need

Method:
1. Heat the oil in a pan for 1/2 minute. Add the Bay leaf and Mustard seeds.
2. Add the Pineapple and salt and mix well. Cover the pan on low flame for sometimes.
3. Check whether the Pineapple go soft, then add the apple, grapes and aamsatto. Cook for sometime.
4. Add sugar. Stir it well.
5. Add little water and cover the pan. Cook for more 6-7 mins.
6. Add raisins, cashew, Apricot, Fig, orange, dates and pomegranate. Cook for 3-4 mints and roasted spices powder and again stir it well.
7. Cool it for sometime and refrigerate it. Serve it after the main course.

Plastic Chutney (Green Papaya Chutney)

Plastic Chutney (Green Papaya Chutney)

 Ingredients:

Plastic Chutney (Green Papaya Chutney) - A unique Bengali Relish
1 medium-sized papaya
2 Cup sugar
2 tsp. lime juice OR Raw tamarind – 50 grams.
A pinch salt...
2 tsp. Raisins
2 tsp refined oil
10-15 mustard seeds
 
Method:

 Peel the green papaya very neatly. Cut into halves, remove seeds and hard skin from the center. wash and cut into very thin slices with a sharp knife or peeler

Heat oil in a pan add mustard seeds, as soon as they splutter add papaya and, saute 1-2 mins.

Then add salt, water and let it cook. Add water depending on how thick you want your chutney to be.

When the papaya has become soft add the sugar.Let it cook and the chutney thicken to your desired consistency. Now finally add raisin and lime juice and your dish is ready to serve.

Aanchari Jalpai (Olive)

                   

 

 

Aanchari Jaipaai (Olive pickle)
Ingredients :
1. Jolpai(olive)-1 kg
2. Whole Garlic-3 (chopped)
3. Ginger -2 inch (chopped)
4. Green chili-10 pieces
5. Panch phoron (bengali 5 spice) roasted powder-3 Tbs
6. Mustered paste-3 Tbs
7. Red chili powder-1 ts
8. Turmeric powder-1 ts
9. Vinegar-2 cup
10. Mustered oil-1/2 liter
11. Salt

Procedure:
Wash and Slit jolpai 3--4 times. Now boil olive (jolpai) until tender. Remove and drain water.
Make a paste mustard seed powder and green chili with little vinegar.
Heat mustered oil in a pan. . Add smashed garlic, chopped ginger and salt, and stir well. Add mustered paste. Then add turmeric powder and red chili. Sauté it for a while. Now add olive and all the paste, and mix them. Add vinegar and Put panch foron roasted powder and stir. Cover the pan with lid. Turn the heat low and cook around 10-15 minutes. Stir occasionally. Remove from the pan. Let it cool and store in a airtight glass jar and add more mustered oil. To store for long term, keep your pickle in the sun occasionally.

Kamranga (Star Fruit) Chutney

Kamranga (Star Fruit) Chutney

 

Kamranga (Star Fruit) Chutney
Wash 250 grm raw green Kamranga (Star Fruit). You don’t have to take out the peel

Chop them up in small pieces
Heat Mustard Oil in Kadai/Frying Pan...

Add 1/2 tsp of Mustard seeds and 1 Dry Red Chilli. The mustard seeds will sputter.
As soon as the mustard seeds start sputtering , add the chopped Kamranga (Star Fruit)
Add a pinch of turmeric powder and sauté the Kamranga (Star Fruit).

Saute till the Kamranga (Star Fruit) turn a nice yellow because of the turmeric and soften a little.

Add salt and about 1-2 Cup water. Water should be enough to cook the Kamranga . The chaatni should be thick and so add water moderately

Mix and cover and cook till Kamranga (Star Fruit) are almost done. With the spatula check to see if the Kamranga have softened.

Add about 1 small Cup of sugar and mix well. Bengali chutneys are usually sweeter and so a little more sugar might be added if desired. Add a little more water.

Cook and reduce the water till you get a thick consistency and the Kamranga (Star Fruit) are soft but not mashed up.

Roast about 1 tsp of panch puran/paanch phoron till you get a nice aroma, cool and dry grind it. Sprinkle this powder on the chaatni See More