VEGETABLE CHUTNEY - YAM
Yam Chutney
1 medium size yam
5 red chillis
1 tsp blackgram dal
A pinch asofoetida
1 tsp tamarind pulp
1 tsp oil
Salt to taste
Wash and peel the yam then chop into small pieces. Heat oil in a pan, fry red chilis, asofoetida and blackgram dal until dal turns light brown. Remove from the heat. Put chopped yam into blender add red chilis, tamarind pulp, salt and little water. Grind it to a fine paste. Remove chutney from the blender, mix with the fried blackgram dal and remaining oil.
VEGETABLE CHUTNEY - ZUCCHINI
Zucchini Chutney
Zucchini 2-3
Asofoetida 1/2 tsp.
Tamarind 1/2 tsp.
Green chillis 2-3
1 teaspoon Mustard seeds
1 teaspoon Urad dal
Fry the diced zucchini and green chillies. Add turmeric, salt, cook on low flame for 5 - 10 minutes. Add tamarind to mix above. Pulverize the whole thing in blender. Fry the mustard seeds and urad daal and add to chutney.
Zucchini Tomato Chutney
Zucchini - 1 chopped with or without the skin
Tomato - 2 chopped
Green chillis - 4, cut into pieces
Curry leaves, sprig
Mint leaves, handful
Salt
Coriander leaves, handful
Oil - 3 tblsp
Mustard seeds - 1/2 tsp
Heat 2 tblsp of oil and fry green chillies and zucchini for a few minutes or until the zucchini is a little soft. Add tomato, curry leaves and mint and fry for a couple more minutes. Sprinkle salt according to your taste and mix it. After the fried mixture cools down, put it in a blender with fresh coriander leaves and grind it finely. Do not add water as both the vegetables shed water. Heat 1 tsp oil for seasoning and put mustard seeds. When the seeds splutter, add it to the chutney.
Zucchini Chutney
6 cup grated zucchini
1 sweet red pepper seeded and grated
3 tablespoon coarse salt
1 1/4 cup lime juice
3 cup sugar
1/2 teaspoon dry mustard
1/2 teaspoon ground mustard
1/2 teaspoon ground turmeric
1 teaspoon celery seed
1/2 teaspoon fresh ground pepper
Place grated vegetables in non-aluminum bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place lime juice, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal.
Courgette (Zucchini) Chutney
2 ounce desiccated coconut
8 ounce courgettes washed and roughly chopped
1/2 pint water
1/2 teaspoon salt
1 teaspoon tamarind concentrate or 1 tablespoon lime juice
1 fresh green chili seeded and chopped
1 1/2 inch cub root ginger peeled and roughly chopped
¼ teaspoon asofoetida
¼ cup coriander leaves including the tender stalks
Put coconut, courgettes and water in a karahi, wok or saucepan and place over a high heat. Bring to the boil, reduce heat to low, cover the pan and simmer for 5 minutes. Add salt and tamarind and stir until tamarind is dissolved. Remove from heat and allow the ingredients to cool. Puree the courgettes mixture with the remaining ingredients in a food processor until smooth.
Beet
