VEGETABLE CHUTNEY - POTATO
Bombay Potato Chutney
1 medium sized potato
Green chillies
Tamarind paste
Gram flour
Salt to taste
asofoetida to taste
1/4 spoon mustard seeds
1/4 spoon cumin
1/4 spoon urad daal
2 tablespoons of ghee or cooking oil
To the cooking oil add the cumin, mustard seeds and Urad daal. After mustard seeds start splattering add chillies, cook until browned. Then add diced potato, salt, a pinch of turmeric powder and 1/4 glass water and let potato cook. Before potato is well done, mix approximately 4 - 5 table spoons of gram flour separately in water and add to mixture and bring to boil, then turn down to low and cook until done, stirring often.
VEGETABLE CHUTNEY - PUMPKIN
Fresh Pumpkin Chutney
3/4 cup apple juice
2/3 cup lime juice
1/4 cup firmly packed brown sugar
1 teaspoon grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup dried currants
2 1/2 cups fresh pumpkin cooked and diced
Combine first 7 ingredients in a large saucepan bring to a boil over medium-high heat. Add currants reduce heat, and simmer for 5 minutes. Simmer for additional 15 minutes, stirring occasionally. Spoon into a bowl. Let cool to room temperature.
Hot Pumpkin Chutney
3 cup (peeled) pumpkin, cut into small cubes
1 tablespoon gula melaka (coconut sugar), chopped
2 tablespoon white sugar
1 tablespoon asofoetida
3 pieces cinnamon (1 inch lengths)
2 dried chilies, cut into 1/2 inch lengths
1 teaspoon ground cinnamon
1 teaspoon chili powder
2 teaspoon salt
1 tablespoon lime juice
2 tablespoon raisins
Place all the ingredients except raisins in a roomy stainless steal saucepan and cook until pumpkin is soft but not mushy. Add raisins, cook for 5-10 minutes more and then take pan off the heat. Pot and seal as usual. Jaggery and dessicated coconut can be used to substitute for gula melaka.
VEGETABLE CHUTNEY - RADISH
Radish Chutney
white radish cut into discs - 1 cup
red chillies - 10
scraped coconut - 1/2 cup
salt - as required
asofoetida - 1 teaspoon
tamarind - little
asafoetida - a pinch
Fry red chillies and radish in oil till golden brown. Grind it coarsely along with other ingredients. Season with mustard seeds and curry leaves.
South India Radish Chutney
2 tablespoon grated radish
1/3 cup finely chopped green pepper
1/2 teaspoon salt
1/8 teaspoon ginger
1 tablespoon lemon juice
1/2 cup flaked coconut
Combine all ingredients, tossing to mix well.
Beet
