CILANTRO CHUTNEY

INGREDIENTS:

1 bunch cilantro, fresh
1 or 2 small seedless green chilli,
 fresh juice of one lime
1/2 teaspoon cumin seeds, 
1 pinch of black pepper
1 tbsp uf coriander powder
salt to taste

PREPARATION METHOD:

Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary.

MANGO CHUTNEY

INGREDIENTS:

1/4 cup refined oil
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1 1/2 kg. Raw mango
1/2 teaspoon salt
1 cup water,
5 cups sugar

PREPARATION METHOD:

Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water.
Allow the whole thing to come to a boil.
Add sugar to it and continue boiling.
The chutney will be thickening.
In the process continuous stirring is a must.
When the chutney becomes thick remove the pan from burner.
Let it cool to normal temperature.
 Refrigerate and serve cold.

CASHEW NUT CHUTNEY

INGREDIENTS:

1 cup raw cashews bits or halves
1/4 tsp. lemon juice
1 teaspoon salt
1/2-inch piece of peeled fresh ginger root, sliced
1-2 hot green chillies,
Seeded and chopped up to 1/3 cups water
2 tablespoons chopped fresh coriander

PREPARATION METHOD:

Combine the cashews, lemon juice, salt ginger and chillies 1/4 of cupwater in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree.
 Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.