Sweet-Sour-Spicy Chutney

This is a versatile chutney that goes along with dahi vadas, samosas, kachories and many other chaat dishes. This can be used in place of tamarind chutney, as a tang provide by dry mango resonates the same flavour. It is easy to store at room temperature, in a air tight container, for up to 3-4 months.

Ingredients:
1/2 tbsp black pepper powder
1/4 tbsp clove powder
1/4 tbsp cinnamon powder
1/2 tbsp green cardamom powder
1/4 tbsp mace(javitri) powder
1/8 tbsp nutmeg powder
1 tbsp ginger powder
4-5 pods Black cardamom powder
2 flowers of star anise
1/2 tbsp fennel seeds powder
1/2 tbsp fennel seeds - whole
1/4 cup chopped roasted cashews
1/4 cup chopped roasted almonds
1/4 cup chopped roasted pistachio
1/4 cup chopped roasted charoli
1/2 cup chopped raisins
7-8 chopped dates
400gm jaggery
1 and 1/4 cups Dry mango(Amchur) powder
1/4 tbsp salt
1/4 tbsp black salt
2 tsp red chilly powder
1/2 tbsp roasted cumin powder
2 and 1/2 cups water

Method:
1. Mix all the ingredients in a big non-stick pan and boil, stirring continuously on medium flame for 20 minutes.
2. Once the chutney cools, decant in a clean airtight container and store at room temperature.

Speedy-Seedy Chutney

Do you want to try a new way to eat your seeds?? Well, try this way - it might be new to you but in my family this recipe has been passed down since many generations... I love to eat this chutney with a tsp of raw groundnut oil and hot chapati. Another way I like it is with hot rice, 2 tsp of ghee and some chutney on top. You can come with more creative ways to eat it with grilled meat or sprinkle on top of your pasta and sandwich!

 Ingredients:
Sesame seeds(~1/2 cup)
Flax seeds(~1/2 cup)
Cumin seeds(~1/4 cup)
Coriander seeds(~1/4 cup)
Sugar(~ 1tbsp)
Salt(~ 2tbsp)
Red chilly powder(~ 3tbsp)

Method:
1. Take equal proportion of sesame seeds and flax seeds and toast them on a dry pan till the sesame seeds turn brown. Remove and set aside to cool.
2. In the same pan, dry roast the cumin seeds and coriander seeds. Remove and set aside to cool.
3. Grind the roasted seeds with salt, sugar and red chilly powder to a coarse consistency.

Note:
1. The measurements are given as a rough estimate. You can adjust the salt and chilly level based on how spicy you want the chutney. I usually like mine spicy.
2. Make sure to add sugar because that is to balance all the pungent flavors of flax seeds, cumin seeds and coriander seeds.