Ingredients
Scale
Apple Butter Chutney (Date/Tamarind)
- 2 cups apple butter
- 1&1/2 cups water
- 2 tbsp sugar
- 1/2 tbsp thana jeeru (ground coriander + cumin)
- 1/2 tbsp red cayenne pepper
- juice of half of lemon – 1 tbsp
- 1 tsp salt
- 1 tsp chaat masala
Red Garlic Chutney
- 1/4 cup oil
- 3 tsp red cayenne pepper
- 1/2 tbsp garlic – grated
- 1 tbsp dry garlic chutney
Green Chutney
- 1 Bunch cilantro – roughly chopped
- 5 cloves garlic – roughly chopped
- 1–2 green chilies roughly chopped
- 10 mint leaves
- 1 tsp salt
- 1 tsp sugar
- 1 tsp cumin seeds
- juice of half a lemon
- 3 tbsp water
Yogurt Chutney
- 1 cup yogurt
- 1/4 cup water
- 2 tsp sugar
- 1 tsp salt
- 1 tsp chaat masala
- 1 tsp ground cumin
Instructions
Apple Butter Chutney (Date/Tamarind)
- In a pot, add the ingredients and bring to a low simmer on med/high heat. Cool at room temp before storing in mason jar and placing in the fridge.
Red Garlic Chutney
- In a sauce pan over med heat, heat up the oil and add the dry garlic chutney, cayenne pepper and cook for 2 mins. Turn the heat off and add the garlic, stir quickly and take it off the heat. Cool down at room tempt before storing in air tight container, keep in cool dry space.
Green Chutney
- Into a blender add all the ingredients and blend until you have a smooth consistency. Store in an air tight container and store in the fridge.
Yogurt Chutney
- Mix all the ingredients together in a bowl with a whisk and store in an air tight container in the fridge.
- Prep Time: 15
- Category: Indian
Keywords: Chutney's, condiments, green chutney, apple butter chutney