Anarosher Chatni / Bengali Pineapple Chutney

anarosher chutney

Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients :

• Pineapple : 2 cup chopped
• Methi /fenugreek seeds : 1/4 tsp
• Dry red chili : 1 
• Ginger paste : 1/4 tsp
• Salt to taste
• Sugar : 1/2 cup (You can add more or less as per your taste)
• Raisins :10-12
• Cashew nuts : 1 tbsp
• Lemon juice : 1 tbsp
• Cardamom powder : 1/2 tsp
• Mustard oil : 1 tbsp

Procedure :

1)  If you use fresh pineapple then you have to pressure 

      cook it till it becomes soft.Now strain water and 

      make a paste of boiled pineapple and keep aside.

2)  Now heat oil in a kadai .Then add methi seeds and 

     dry red chili and wait for few seconds.
3) Add ginger paste and fry for a minute.Now add 

     pineapple paste and fry for 5-7 minutes in medium 

     heat Add salt.
4) Then add sugar and cook till sugar melts.
5) Add raisins and cook for 8-10 minutes in medium heat.
6) Now add lemon juice and mix it well . Adjust salt and  

    sugar taste.Cook for  4-5 minutes.
7) Sprinkle cardamom powder and mix well.Turn off the gas.

     Serve either chilled or at room temperature.

     Happy Cooking!!

Tomato Chutney

tomato chutney

Ingredients :

• Tomato : 4 large chopped
• Aam sotto / mango bar : 1/4 cup chopped soak in water for 2 hours.
• Khejur / date palm : 5-6 cut into 4 pieces
• Bay leaf : 1 small
• Methi seeds / fenugreek seeds :1/2 tsp
• Mustard seeds : pinch
• Dry red chilli : 1
• Ginger : Finely chopped 1/2 tsp
• Sugar : 5-6 tbsp
• Lime juice : 2 tbsp
• Cardamom powder : 1 tsp
• Vegetable oil : 1 tbsp
• Salt to taste

Procedure :

1) In a pan heat oil and add methi seeds and wait for few seconds till aroma
     comes out.
2) Remove all methi seeds from oil and then add mustard seeds, dry red chili
    and chopped ginger in the same oil.
3) After few seconds add chopped tomato and salt.
4) Cover and cook in medium heat till tomatoes becomes soft.
5) Now add khejur and chopped aam sotto and cook till water from tomatoes
     disappears.
6) Add lime juice ,sugar and cook for 6-7 minutes.(You can also add jaggery
     instead of sugar.)
7) Cook till becomes a thick mix.
8) Now sprinkle cardamom powder and turn off the heat.
     Serve it cool.

Bengali Pepe r Chutney / Plastic Chutney / Papaya Chutney

papaya chutney

Ingredients :

• Green raw papaya : 1 small
• Sugar : 1 cup
• Cardamom : 2
• Tejpata / bay leaf : 1 medium
• Salt to Taste 
• Methi / Fenugreek seeds : 1/2 tsp
• Lemon Juice : 4-5 tbsp
• Raisin : 2tbsp
• Cashew nuts : 8-10
• Garam masala powder : pinch
• Vegetable oil/ sunflower oil : 1 tbsp

Procedure :

1) First take unripe green papaya ,peel it and cut into very thin slices.
2) When you peel the skin off papaya make sure that there is no green
    colour skin left and remove all seeds.
3) Now in a pan first boil the papaya slices till it becomes almost done
    and its colour become transparent.
4) Strain the papaya and keep aside.
5) In the same pan heat 1 tbsp oil and add methi seeds.As the aroma
    comes out remove the seeds from oil .
6) Now add cardamom,tejpata in the same oil and wait for few seconds.
7) Add papaya .Add very little salt and fry for 3-4 minutes in medium-
    high heat.
8) Now add lime juice and immediately add sugar . Mix well.
9) Add raisins and cashew nuts.
10) Add water depending on how thick you want your chutney to be.
11) Let them boil in medium heat for 5-6 minutes.
12) If you need more sugar ,lemon juice and salt you can add more as
      per your taste.
13) Let it cook .When the chutney thicken to your desired consistency
      sprinkle garam masala powder and turn off the heat.

      Serve it cool.

Aam Sotto r Khejur er Chutney

Ingredients:

• Aam sotto/ mango bar : 1 cup cut into pieces
• Khejur / dried date palms : 5-6cut into pieces
• Imli pulp/ Tamarind pulp : 1 tbsp
• Ginger juice : 2 tsp
• Salt to taste
• Sugar : 6-7 tbsp
• Cashew nuts : 1 tbsp
• Raisins / kismiss : 1 tbsp
• Panch phoron : 1/4 tsp
• dry red chili : 1 
• Panch phoron powder : pinch

Procedure:

1) First soak aam sotto in a cup of water for at least 1 hour .
2) Heat oil in a pan and tamper it with dry red chili and panch phoron.
3) Then add aam satya for few seconds.
4) Then add 1 cup water.Then add 2 tsp ginger juice.
5) Now add cashew nuts,raisins,salt and add imli pulp.
6) When it becomes thick add sugar.
7) Then sprinkle panch phoron powder.

Kacha Aamer Chutney

aamer chutney

Ingredients:

• Raw mango : 1 large cut into cube
• Dry red chili:1 
• Bay leaves:1-2
• Black Mustard seeds: 1/2 tsp
• Turmeric powder:pinch (optional)
• Water: 1 cup 
• Cardamom powder/ elaichi powder: 1/4 tsp
• Roasted masala powder:(1/2 cumin seeds,1/2 fennel seeds, 1 dry red chili) 1/4 tsp 
• Sugar :1 cup or more
• Canola oil/Vegetable oil: 1 -2 tsp

Procedure:

1)    First wash and peel 1 raw green mango. You don’t have to take out

       the peel very smoothly. Chop them up in small pieces(cubes).

2)    Take a heavy bottom pan heat oil.

3)    Add bay leaves,mustard seeds, dry red chili.

4)    As soon as mustard seeds start sputtering , add mango pieces.

5)    Now add turmeric powder and salt and saute the mangoes.

6)    Add water,mix and cover and cook in medium heat till mangoes are 

       almost done.

7)    Add a cup of sugar.let it boil.

8)    If required add more sugar as per your taste.

9)    Cook and reduce the water till you get a thick consistency

       and the mangoes are soft but not mashed up.

10)  Now sprinkle roasted masala powder and elaichi powder over chatni.

       Remove from heat and put it in a bowl. 

       Serve it cool.