How to make Chutney -
These chutneys are used a lot to add taste to bhel but can be served with any other snack.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dates (खजूर), Jaggery (gur) (गुड़)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Chutney checkout Khajur Di Chutney. You can also find more Pickles, Jams and Chutneys recipes like Angoor aur Khajur ki Chutney Aam ki Launj Plum Chutney Green Moong And Pepper Dip
Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chutney Recipe
Dates chopped 1 cup
Jaggery (gur) ½ cup
Rock salt (sendha namak) to taste
Dried ginger powder (soonth) ½ teaspoon
Juice of ½ lemon
Coriander chutney:
Fresh coriander leaves roughly chopped 1 Large bunch
Ginger roughly chopped ½ inch
Green chillies roughly chopped 2-3
Rock salt (sendha namak) to taste
Juice of ? lemon
Raw peanuts 1 tablespoon
Method
Step 1
To make sweet chutney, pressure cook dates, jaggery, rock salt and dried ginger powder with 2 cups water till 3-4 whistles. Remove from heat and cool.
Step 2
Blend the mixture with lemon juice and a little rock salt to a smooth puree.
Step 3
Transfer back into the cooker and cook till the chutney thickens. Remove from heat and cool.
Step 4
To make coriander chutney, blend together coriander leaves, ginger, green chillies, rock salt, lemon juice, peanuts and very little water to smooth and thick chutney.
Step 5
Serve both chutneys with your choice of snack.
Nutrition Info
Calories : 561 Kcal
Carbohydrates : 124.4 gm
Protein : 7.4 gm
Fat : 3.5 gm
Other : Fiber- 15.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
