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1.oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! soaking garlic cloves in hot water makes it easier to peel them. make this chutney in large quantities. it stays well refrigerated for upto two weeks.
2.this sweet and sour chutney blend spruces up almost all chaat recipes.
the addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.
an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months. you can also purée the chutney in a food processor and then strain it.
3.serve green chutney with dhoklas and other snacks

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Chutneys(garlic,green,date-imli) recipe - How to make Chutneys(garlic,green,date-imli)

Preparation Time:    Cooking Time:    Total Time:    


1 cup garlic (lehsun) cloves, peeled
1 tbsp chilli powder
1/2 tbsp lemon juice
salt to taste
Khajor-Imli Chutney:
2 cups deseeded dates (khajur)
1/4 cup deseeded tamarind (imli)
1 cup grated jaggery (gur)
1 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste
Green Chutney:
1 1/2 cups chopped coriander (dhania)
4 green chillies
4 tbsp grated coconut
1 1/2 tsp lemon juice
3 tsp sugar
salt to taste

Garlic chutney:

    Garlic chutney:
  1. Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
  2. Before using, dilute with water and use as required.

Khajor-imli chutney:

    Khajor-imli chutney:
  1. Wash the dates and tamarind and place them in a saucepan.
  2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
  3. Cool and strain the mixture through a sieve.
  4. Use as required. store refrigerated.

Green chutney:

    Green chutney:
  1. Put all the ingredients ina liquidiser and grind into a paste, adding a little water if necessary.
  2. Use as required

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This recipe was contributed by sumagandlur on 27 Dec 2003

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