Best Roasted Dal And Fresh Green Chili Pepper Chutney Recipes

CILANTRO CHUTNEY (CORIANDER CHUTNEY)

Cilantro Chutney (Coriander Chutney) image

Make this delicious and refreshing Indian cilantro chutney with pantry staples. Serve it as a side with your favorite snacks, sandwiches, wraps and even with parathas.

Provided by Swasthi

Time 5m

Number Of Ingredients 8

Ingredients

3 cups cilantro ((coriander leaves with tender stalks, 75 grams))
1 to 2 green chilies ((adjust to taste, deseed for low heat))
1½ teaspoon roasted cumin powder ((or 2 teaspoons roasted cumin seeds))
2 to 3 medium garlic cloves ((adjust to taste))
½ teaspoon salt ((or ¼ teaspoon salt & ⅛ teaspoon kala namak))
1 tablespoon lemon juice ((or chaat masala as required))
4 to 6 tablespoons cold water
3 tablespoons roasted peanuts ((or roasted chana dal or desicatted coconut))

Steps:

Rinse cilantro under running water and shake off very well to get rid of the excess moisture. Cut down the stems and roots, discard them. Remove & discard mature stalks and keep the tender/ young ones. Roughly chop leaves & tender stalks.
Peel the garlic and make sure they have not sprouted or begun to sprout.
Remove the stalks of green chilies. If you prefer low heat, deseed the chilies.

Nutrition Facts : Calories 37 kcal, Carbohydrate 2 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 249 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

THREE-PEPPER CHUTNEY

Three-Pepper Chutney image

This sweet chutney is as tasty on pork, beef and poultry as it is on grilled hot dogs and hamburgers. We like it on sandwiches instead of high-fat mayonnaise. -Lisa Louw of Alachua, Florida

Provided by Taste of Home

Time 2h

Yield 2 cups.

Number Of Ingredients 7

Ingredients

1-1/2 cups packed brown sugar
1-1/2 cups cider vinegar
3 medium green peppers, chopped
3 medium sweet red peppers, chopped
3 jalapeno peppers, seeded and chopped
1 medium onion, chopped
1 teaspoon salt

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until thickened. Cool., Pour into a serving bowl. Cover and refrigerate for 1-2 hours or until chilled.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED DAL AND FRESH GREEN CHILI PEPPER CHUTNEY

Roasted Dal and Fresh Green Chili Pepper Chutney image

Number Of Ingredients 6

Ingredients

3/4 cup , dried yellow split garbanzo beans, (channa dal), sorted and washed in 3 to 4 changes of water
2 cups coarsely chopped fresh cilantro, including soft stems
20 to 25 fresh green chili peppers, such as serrano, stemmed
4 cloves fresh garlic (large), peeled
3 to 4 tablespoons fresh lemon juice or lime juice
1 1/2 teaspoons salt, or to taste

Steps:

1. Place the dal in a small cast-iron or nonstick skillet and dry-roast over medium heat, stirring and shaking the pan until golden, 1 to 2 minutes. Let cool, then grind in a spice or coffee grinder to make a fine powder.2. Place the cilantro, green chili peppers, garlic, and lemon juice in a blender or a food processor and process until smooth. Add the ground dal and the salt and process once again to mix. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

BASIC GREEN CHUTNEY

Basic Green Chutney image

Number Of Ingredients 8

Ingredients

2 to 5 fresh green chili peppers, such as serrano, stemmed
6 to 8 scallion, just the green parts, coarsely chopped
1 cup fresh mint leaves, trimmed
2 to 3 cups coarsely chopped fresh cilantro, including soft stems
3 to 4 tablespoons fresh lime juice or lemon juice
1 teaspoon sugar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Steps:

1. In a food processor or blender, process together the green chili peppers and scallion greens until minced. Add the mint and cilantro to the work bowl and process, stopping a few times to scrape the sides with a spatula, until puréed. As you process, drizzle the lime juice through the feeder tube into the work bowl and process until the chutney is smooth.2. Add the sugar, salt, and pepper and process once again. Adjust the seasoning. Transfer to a bowl and serve immediately, refrigerate about 10 days, or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves