Title: Lime Chutney (Nimboo Chatni)
Yield: 1 1/4 liter
12 limes; halved
1 med onion; peeled, quartered
4 hot green chile peppers
1 in ginger root
4 oz seedless raisins
7 green cardamom pods
1 tb black peppercorns
1 tb coriander seeds
1 tb mustard seeds
4 dried red chile peppers
1 1/2 cup pineapple juice
3 tb coarse salt
1/4 c honey
Juice the limes. Discard 6 lime halves. In a food processor, combine
remaining 18 lime halves, green chile peppers, ginger and raisins. Chop
finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy
skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and
the dried red chilies for about 3 minutes, stirring constantly. Let cool
spices on a dry plate, then grind finely. Add spices, lime juice, honey
and pineapple juice to the chopped fruit mixture. Stir thoroughly, cover
and let steep at room temperature for two days. On the third day pour
mixture into an enameled pot (no stainless steel!), add salt and bring to a
boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean
jars. Close jars with a tight fitting lid. Store in a cool place.
The chutney should rest for at least 2 weeks (4 weeks recommended) before
opening. Keep open jars in the refrigerator.
Fresh Coconut and Mint Chutney
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Makes about 1 3/4 cups, will keep covered and refrigerated for a couple of
days.
1-2 hot jalapeno chilies, seeded and chopped
1/2 inch scrapped fresh ginger root sliced
10 whole almonds, blanched
1/3 cup water
2 tablespoons lime or lemon juice
1 tablespoon chopped dried fruit soaked in boiling water for 5-10 minutes
and drained (papaya, or mango would probably work well)
1/3 cup trimmed fresh mint, lightly packed
1 cup grated FRESH coconut, lightly packed.
Use a food processor fitted with a metal blade or a blender. With the
machine running, drop in the chilies and ginger and process until minced.
Add nuts, pulse four or five times until ground. Add the water, juice,
dried fruit and mint, and process until smooth. Stop the machine, add
the coconut, and continue to process until the chutney is creamy and
smooth. To accompany dishes it should be fairly think as a dipping sauce it
can be thinner, use coconut milk. Serve at room temperature or chilled.
Fresh Coriander Chutney
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makes 1 cup, will keep refrigerated for 2-3 days.
1 tsp cumin seeds
3 tablespoons sesame seeds
1/4 cup FRESHLY grated coconut or 1/4 cup chopped almonds
1 cup trimmed fresh coriander, slightly packed
1-2 hot jalapenos seeded and chopped
1.2 inch scrapped fresh ginger root, chopped
2 tablespoons water
1/4 cup refrigerated coconut milk (optional)
1 tablespoon chopped dates or re-hydrated raisins
Combine the cumin seeds, sesame seeds and coconuts or nuts in a heavy
frying pan and place over low heat. Dry-roasting, stirring frequently,
until the coconut or nuts darken a few shades.
Combine the coconut mixture and the remaining ingredients in a food
processor fitted with the metal blade, or a blender, and process until
smooth. The texture should resemble runny apple-sauce. Transfer to a bowl
and serve or cover and refrigerate.
Creamy Almond (or hazelnut) Chutney
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1 cup raw almonds
1/4 tsp lemon juice
1/2 inch piece of fresh ginger, peeled and sliced
1-2 jalapenos seeded, chopped
up to 1/3 cup of water
2 tablespoons chopped fresh coriander (cilantro)
Combine everything but the coriander in a blender or food processor, blend
until smooth, adding more water if necessary to produce a loose puree.
Transfer to a bowl and add the coriander, well covered, will keep for three
days in refrigerator. This chutney thickens as it sits. Thin it out with
water to the desired consistency.
Shredded mango and coconut chutney
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2 medium firm unripe mangoes
1/4 cup dried or fresh coconut ribbons
1 tablespoon diced dried fruit, such as papaya or apricot
1 tablespoon each orange and lime juice
1/8 tsp cayenne or paprika or a mix (depending on the heat you want)
1-2 jalapenos seeded and slivered
2 tablespoons sesame or coconut oil
1 tsp black mustard seeds
2 tablespoons finely chopped fresh cilantro
Peel the mangoes and coarsely shred the fruit. Discard the seed. Combine the
mango with the coconut, dried fruit, juices, cayenne or paprika and green
chilies in serving bowl, gently toss, cover and marinate for 1/2 hour. It
can be refrigerated for up to 6 hours before serving. Heat the oil in a
small pan over moderate heat until hot but not smoking. Drop in the mustard
seeds and fry until they turn grey and sputter. Keep a lid handy to catch
flying seeds. Pour the seeds into the salad, add the fresh coriander, toss
to mix and serve.
Pudina Ki Chatni (Mint Chutney)
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2 cups fresh mint leaves
1 small onion
2 cloves garlic
1 fresh hot green chile pepper (seeded, if you prefer a milder chutney)
1 tablespoon lemon juice
1 teaspoon cayenne pepper
3 1/2 fluid ounces water
Process all ingredients in a food processor to make a thick paste. To
store, keep covered in the refrigerator. Coriander chutney can be made
simply by substituting fresh coriander (cilantro) for the mint.
Dutchman 
