CURD MINT CHUTNEY

Ingredients:---

Coriander leaves - 1 cup (chopped),
Mint leaves - 1/2 cup (chopped),
Onion - 1 (chopped),
Green chillies - 2-3 (chopped),
Salt to taste,
Sugar - 1 tsp (optional),
Hung curd - 1/2 cup,
Black salt - a pinch,
Roasted cumin seeds power - 1/4 tsp,

Method

1. Grind together onion, mint leaves coriander leaves, green chillies with water.
2. Beat the curd till smooth.
3. Add mint paste, salt, black salt, cumin powder, and sugar, mix well.
4. Enjoy curd mint chutney with Bar Be Que recipes.

ONION-MANGO CHUTNEY

Ingredients:---

Onions - 2,
Raw mango - 1,
Green chillies - 2 (chopped finely),
Salt to taste,
Sugar - 1 tsp (optional),

Method

1. Peel and cut onions in cubes.
2. Peel and cut raw mango into cubes discarding the seed.
3. In a mixer, add onions, raw mango, green chillies, salt and sugar.
4. Blend till smooth. It will give a very nice pink colour.

SOUR CREAM

Ingredients:---

Cream - 1 cup,
Lime juice - 5 tbsp,
Salt to taste,
Dried parsley - 1 tbsp,
Red chilli flakes - 1 tsp,
Fresh parsley - 1 tbsp (chopped),

Method

1. Take a bowl, add cream, chilli flakes, dried parsley and salt.
2. Combine well. Blend the mixture slowly till it forms a smooth consistency.
3. Now slowly add lemon juice and keep blending smoothly and you will fined that the cream begins to thicken.
4. Add the chopped parsley and chill.
5. Serve with nachos, tacos or Mexican rice.

TOMATO SALSA

Ingredients:---

Tomato - 2 large (red, riped, peeled, deseeded and chopped),
Onion - 1 (chopped),
Capsicum - 1 (chopped finely),
Garlic - 1 clove (peeled and chopped),
Green chilli - 1 (chopped finely),
Lime juice - 1 tbsp,
Coriander leaves - 1 tbsp (chopped),
Salt to taste,
Pepper to taste,
Sugar - 1/2 tsp,
Olive oil - 1 tsp,

Method

1. Pre heat the oven. Place tomatoes, onion, capsicum, garlic and chilli. Dizzle some olive oil.
2. Bake for 5-10 minutes or until vegetables are baked.
3. Chop the vegetables in the food processor coarsely.
4. Transfer it to a bowl. Mix in salt, lime juice, coriander leaves, pepper and sugar.
5. Add water if too thick. Adjust the seasoning.
6. Serve with nachos.

Note: Salsa can be stored in the fridge for a few days and in that case for a few days don't add onions. Add onions only at the time of serving.

TOMATO CHUTNEY

Ingredients:---

Onion - 2 (chopped),
Tomato - 3 (chopped),
Garlic - 2 tbsp (chopped),
Dried red chillies - 3 (broken),
Salt to taste,
Oil - 1 tbsp,

For seasoning
Curry leaves - 8-10,
Mustard seeds - 1/4 tsp,
Asafoetida - 1 pinch,

Method

1. Heat oil in a pan. Add red chillies, onion and garlic. Fry till it turns golden brown.
2. Add tomatoes and fry till tomato are cooked and mashed.
3. Remove from fire and cool.
4. Grind this cooked mixture to fine paste.
5. To garnish, heat oil in a pan. Add mustard seeds. After the seeds splutter, add the curry leaves and asafoetida. Saute.
6. Add ground paste and stir fry for 2 minutes.
7. Chutney is ready to serve. It can be served with dosas.

AMCHUR CHUTNEY (SONTH)

Ingredients:---

Amchur (mango powder) - 2 tbsp,
Gur (jaggery) - 1/2 cup (grated),
Black salt - 1/2 tsp,
garam masala - 1/2 tsp,
Chilli powder - 1/2 tsp,
Roasted cumin seeds powder - 1 tsp,
Dry ginger powder - 1/2 tsp,
Water - 3/4 cup,

Method

1. Put all the ingredients in a pan and cook till thickened to desired consistency.

IMLI KI CHUTNEY

Ingredients:---

Imli (tamarind) - 1 cup (soaked),
Sugar/gur - 1 cup (grated if using gur)
Roasted cumin seeds powder - 1 tsp,
Red chilli powder - 1/2 tsp,
Salt to taste,
Garam masala - 1/2 tsp,
Dried ginger juliens - 1 tsp,

Method

1. Mash soaked imli by hands and strain the pulp.
2. Heat pulp adding all the ingredients in a heavy bottomed pan.
3. Cook on low flame till all the ingredients dissolve properly and the chutney reaches the right consistency.
4. Cool and fill in the jar.
5. Serve with Indian snacks.

MINTY DIP

Ingredients:---

Hung curd - 1 cup,
Mint leaves - 1 tbsp (pureed with little water),
Garlic - 1 clove (chopped),
Sugar - 1/2 tsp (powdered),
Mustard powder - 1/4 tsp,
Salt n pepper to taste,

Method

1. Heat the hung curd till smooth.
2. Add all the ingredients.
3. Serve chilled

MINT CHUTNEY

Ingredients:---

Mint leaves - 1/2 bunch (small),
Green coriander - 1 cup (chopped),
Green chillies - 2 (chopped),
Onion - 1 big (chopped),
Lemon juice - 2 tsp,
Salt to taste,

Method

1. Wash n chop mint and coriander leaves.
2. Grind together all the ingredients with little water to get the right consistency.

MANGO SALSA

Ingredients:---

Ripe mango - 1 (small),
Onion - 1/2 (finely chopped),
Tomato - 1 (deseeded and chopped),
Lemon juice - 1 tbsp,
Green chilly - 1 (finely chopped),
Salt to taste,

Method

1. Peel, wash and finely chop the mango discarding the seed.
2. In a mixing bowl, mix together all the chopped ingredients, lemon juice, coriander leaves and salt.
3. Leave for a few minutes and keep in the fridge.
4. Serve chilled with tortilla chips.