How To make Country Chutney
1 1/4 lb Parsnips
1 lb Apples (3 md.)
-peeled, cored and sliced 1/2 lb Onions (2 md., abt. 1 cup)
-peeled and chopped 1/2 lb Ripe tomatoes (2 md.)
-peeled and finely chopped
(about 1 cup) 1/2 ts Dried cracked ginger or
1 1" piece dried whole ginger
1 ts Mustard seed
2 1/4 c Cider vinegar
1 c Dark brown sugar; packed
1 c Dried currants (4 oz.)
:
lightly packed 1/2 c Pitted dates (4 oz.)
-- finely cut 1/4 c Crystallized ginger; packed
-finely diced (abt. 2 oz.) 1 ts Table salt
1 lg Pinch cayenne
The author writes: "This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do." Cook unpeeled parsnips 30 to 40 minutes in boiling water, to cover, in a saucepan or skillet wide enough to permit them to lie flat. They should be soft enough to mash. When the parsnips can be pierced easily with a fork, drain and cover with cold water until cool enough to handle. Peel and mash. Simmer the apple slices with 1/2 cup water in a covered 1 1/2-quart saucepan for 12 to 15 minutes, or until soft enough to mash. Do not drain. Place the mashed parsnips and apples in a wide 4-quart saucepan. Add onions and tomatoes; tie ginger and mustard seed loosely in a double thickness of dampened cheesecloth or place in a metal tea ball and add to the pan, along with vinegar. Bring to boil over medium heat and simmer slowly 1 hour, stirring occasionally. Add remaining ingredients and simmer 1 hour more, or until thick. Stir occasionally to prevent sticking. The chutney will darken considerably. Remove from heat and spoon at once into hot, sterilized half-pint or pint jars; seal. Store at least 1 month before opening. Yield: About 7 cups. From _The Pleasures of Preserving and Pickling_ by Jeanne Lesem. New York: Random House, 1982. Pp. 146-147. ISBN 0-394-75311-4. Posted by Cathy Harned.
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3 ways to Make Green Chutney❤️ | Restaurant Style Coriander Chutney❤️
Recipes for Beginners - Delicious fresh green chutney made using fresh coriander and mint leaves
Whether you’re looking to make green chutney to dip on dished like samosa, roll paratha , to along with rice or spread on dishes like dosa , idli paratha i just made this basic dip in this video I’m going to prepare 3 ways of green chutney .. coriander yogurt, spicy snack dips daily green chutney which can u store for a month
Green chutney | how to make Green chutney | quick dip recipe | pudina chutney | coriander chutney | 3 ways to prepare coriander chutney restaurant style | green chutney 3 types in Hindi- Urdu | Green chutney for dosa | chutney for chaat | Green chutney for kabab
Ingredients:
Coriander 1/2 Bunch
Mint 1/4 cup
3 big chillies
1 small chillies
Garlic 3 cloves
Ginger 1/2 inch piece
Lemon juice 2 tablespoon
Cumin seeds 1 teaspoon
Salt to taste
Black salt 1/2 teaspoon
Yoghurt 3 tablespoon
Mayonnaise 3 tablespoon
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Soft Idli With Idli Sambar & 2 Chutneys || Best Combination Village Recipes || The Traditional Life
Dear Traditional Lifers, This Video is EP20
You are going to watch 2 days of our routine in this video,
On the 1st day noon Valar has started preparations to make Idli batter for the next day breakfast, so in the morning itself she has soaked all the ingredients needed to make Idli batter cox all those should be soaked up to 5 hours then after doing some works she has started grinding batter by our Tamil tradition method using stone grinder, meanwhile I was in our land in the preparation to plant rice plants next day and while returning home I have got a special item for Valar given by my aunt, it’s her favourite so she enjoyed apply it on her hands (Henna) We slept after finishing our dinner, forgot to say-henna looks very beautiful on Valar’s hand :)
On the next day morning, I requested some of our villagers to come to our land to plant rice plants so they arrived around 7 and started planting it meanwhile Valar started cooking idli and the side dishes (idli sambar, coconut chutney and green chutney) not just for words- really all those tastes fantastic, usually I feel mixing coconut chutney with idli sambar and taking with Dosa feels yummy but this time I felt green chutney mixed with idli sambar tastes superb, I must say this- you should try this combination to feel YES IT’S GOOD, after finishing our breakfast together I went to our land & joined hands with our villagers to produce rice!
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Soft Idli With Idli Sambar & 2 Chutneys || Best Combination Village Recipes || The Traditional Life
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Hotel Style chutney Recipe For Idli | Dosa | Mysore Bonda | Poori | Chapati | Quick Chutney Making
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