Sonth Chutney With Fresh And Dried Fruits Recipes

Steps:

• Heat the oil in a heavy 6-quart pot over moderately high heat until it shimmers and cook the cinnamon, star anise, and cloves for 1 minute. Add the brown mustard seeds and chile. When the seeds pop and are fragrant, after about 30 seconds, remove the pan from the heat and carefully add the orange juice and apple cider. Bring the mixture to a boil and add the cherries, dates, zest, ginger, apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Briskly simmer the mixture, uncovered, stirring occasionally, until the liquid is reduced and the fruits are softened and tender, about 1 1/2 hours. Stir in salt to taste. Let the chutney cool completely before serving. The chutney keeps in an airtight container in the refrigerator for 1 week.

Steps:

• 1. Soak the dried fruits overnight in 1 1/2 cups of the water. Meanwhile, prepare the cumin seeds and chaat masala. When ready, drain the fruits, reserving the water.2. In a large non-reactive saucepan, mix together the jaggery and 2 cups of the water (disregard any lumps they will melt when heated), and bring to a boil over high heat, stirring occasionally, until all the lumps dissolve completely, 3 to 4 minutes. Pass through a fine-mesh strainer to remove any impurities. Return to the pan. Mix in the mango or tamarind powder and up to 2 cups water, including the reserved fruit-water in this measurement. Mix well and bring to a boil over high heat.3. Add the drained dried fruits, fresh and dried ginger, chaat masala, salt, and black salt, reduce the heat to medium-low, and simmer, stirring occasionally and adding more water if the sauce thickens too quickly, until it reaches a semi-thick batter-like consistency, about 10 minutes. Adjust the seasonings and transfer to a serving bowl.4. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly, remove the pan from the heat, add the paprika, and mix into the chutney. Serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year. Just before serving, mix in ripe fruits and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the cumin seeds and chaat masala. Then place everything (except 1 cup of the water) in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 more minute. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. (This can also be done in a pan. Put all the ingredients, and an extra 1/2 to 1 cup water, in a pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are very soft, about 30 minutes.)2. Pass everything through a food mill into a large bowl to extract a smooth sauce. Bring the reserved one cup of water to a boil in a small saucepan. Pour the boiling hot water over the fibrous remains in the food mill and collect any remaining pulp. Stir the extra pulp into the sauce it should be like a semi-thick batter. Adjust the seasonings, transfer to a bowl and serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Substitute 4 ounces seedless tamarind pulp in place of the dried mange slices.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely.

Steps:

• In large saucepan, combine all ingredients & bring to boil.
• Reduce heat & simmer, uncovered 20 minutes, or until mixture has thickened.
• Ladle into hot sterilized jars & seal immediately.