CHATNI

ü Chatni
1. Ol ( Yam) Ki Chatpati Chatni
2. Tomato Ki Mithi Chatni
3. Kela Chhilka Ki Chatni
4. Imli Ki Mithi Chatni
5. Kachchaa Aam ( Ripe Mango) ki Mithi Chatni
6. Posta Daana (Poppy Seeds) Ki Chatni
7. Kachchaa Aam ( Ripe Mango) Ki Chatpati Chatni
8. Dhania Patta Ki Chatni
9. Versatile Khatti Meethi Green Chatni


1. Ol ( Yam) Ki Chatpati Chatni

Ol ( Yam) – 500 gm
Salt – 1 tbsp
For garnishing:
Mustard oil- 12 tbsp
Mustard seeds – 4 tbsp
Ajwain – ½ tsp.
Mangraila – ½ tsp.
Garlic flakes – 12 ( chopped)
Ginger – 1inch ( chopped)
Green chilly – 2 ( chopped)
Red chilly – 2 ( chopped)
Methi (fenugreek) seeds – ½ tsp.
Coriander leaves – 1 bunch (chopped)
Turmeric powder – 1 tsp.
Red chilly powder – 2 tsp.
Lemon juice – 1 tbsp.
Salt


Heat the mustard seeds on a dry tava for 2 minutes on slow flame. Grind the seeds and keep aside.
Boil the yam with salt in pressure cooker for 15 minutes or till it gets tender. Cool and peel off the outer covering. Mash the boiled yam in a transparent glass vessel, add the ground mustard seed, half of the mustard oil along with the rest of ingredients listed for garnishing. Mix everything well.
Cover the vessel and keep in sun for whole of one afternoon. Add leftover mustard oil. Serve as chatni/pickle to rice-daal-subzi.






2. Tomato Ki Mithi Chatni

Tomato – 500 gm ( chopped)
Oil – 3 tbsp
Methi ( Fenugreek) seeds – ½ tsp.
Tejpatta – 2
Dried Red Chilly – 2 (each broken into half)
Saunf ( Aniseed) – ½ tsp.
Jaggery – 400 gm.( broken down to small stones)

Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf. When saunf begins to splutter, add tomato to it. Sauté for 2 minutes. Add jaggery and let the tomato cook in it on slow flame for 15 minutes.
Serve with chapaatis or use as an accompaniment to snacks.


3. Kela Chhilka ( Raw Banana Peel) Ki Chatni


Raw banana – 4
Seasoning:
Khataai - 2 tsp (or 1 mango pickle)
Mustard oil – 2tbsp.
Salt
Garlic flakes - 8
Green chilly – 2 ( chopped)

boil the raw banana. Take the peel off. Store the fruit for kofta. Grind the banana peel along with garlic flakes and khataai or mango pickle.
mix mustard oil, green chilly and salt. Serve with rice-daal. ( along with kele ka kofta as well)




4. Imli (Tamarind )Ki Mithi Chatni

Imli (tamarind) – 250 gm.
Oil – 2tbsp
Methi ( Fenugreek) seeds – ½ tsp.
Tejpatta – 2
Dried Red Chilly – 2 (each broken into half)
Saunf ( Aniseed) – 1 tsp.
Jaggery – 500 gm.( broken down to small stones)

wash the imli, soak it in one 250 ml water for 10 minutes or more. Rub the tamarind in the water using your palm to squeeze out the pulp from the imli. Transfer the water along with the pulp to separate vessel. Put some more water to the imli. Leave for 5 minutes and rub it again to squeeze out the remaining pulp. Add this pulpy water to the pulp extracted earlier.
Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf. When saunf begins to splutter, add imli pulpy water to it. Sauté for 2 minutes. Add jaggery and let the pulpy water cook with it on slow flame for 15 minutes.
Serve as an accompaniment to snacks or rice - daal.


5. Kachchaa Aam ka Guramma ( Ripe Mango) ki Mithi Chatni


Kachchaa Aam ( Ripe Mango) – 500 gm ( cut into thin slices)
Methi ( Fenugreek) seeds – ½ tsp.
Tejpatta – 2
Dried Red Chilly – 2 (each broken into half)
Saunf ( Aniseed) – 1 tsp.
jaggery – 500 gm ( or same amount of sugar )

Heat oil in karaahi, add methi, dried red chilly, tejpatta, saunf and mango slices. Sauté for 2 minutes. Add jaggery and let the ripe mango cook with it on slow flame for 20- 25 minutes. Leave a little jaggery syrup remaining with the cooked mango.
Serve as an accompaniment to snacks or rice - daal.




6.Posta Daana (Poppy Seeds) Ki Chatni

posta daana (poppy seeds) – 4 tbsp.
Garlic flakes – 4
Dry Red Chilly – 1
Salt
Mustard oil – 1 tbsp

On a heated dry tava, roast the posta daana for 4 minutes ( or till posta daana starts to turn golden) on slow flame, continuously stirring. Heat the dry red chilly also also on the same tava.
Grind the posta daana, with dry red chilly, salt and garlic flakes. Mix mustard oil. Serve with rice-daal.






7. Kachchaa Aam ( Ripe Mango) Ki Chatpati Chatni

Kachchaa Aam ( Ripe Mango) – 250 gm
Mustard oil- 2 tbsp
Garlic flakes – 8
Green chilly – 1
Red chilly powder –1 tsp.
Salt

peel off the skin of the ripe mango, throw the seed and grind the mango along with garlic, green chilly and salt. Then mix red chilly powder and mustard oil.










8. Dhania Patta Ki Chatni

Dhania patta (coriander leaves) – 250 gm
Mooli (Radish) – 1 inch piece (optional)
Mustard oil- 2 tbsp
Garlic flakes – 8
Green chilly – 2
Lemon juice – 2tbsp
Salt

Put all the above (except mustard oil) in a grinder. Grind to a smooth paste. Mix mustard oil to it. Serve with rice-daal-subzi or as an accompaniment to snacks.



9. Versatile Khatti Meethi Green Chatni


Dhania patta (coriander leaves) – 250 gm
Soya methi leaves – 100 gm.
Imli ( tamarind ) pulp - 4 tbsp
Fresh Coconut – 2 pieces, each 2 inches long and wide.
Garlic flakes – 8
Green chilly – 2
Lemon juice – 2tbsp
Sugar – 4 tbsp.
Salt – 1 tsp

Put all the above in a grinder. Grind to a smooth paste. Serve with rice-daal-subzi or as an accompaniment to snacks.