Classic Green & Red Chutney

This is additional blog Post to Complement other Recipes that may use Green & Red Chutneys in them and the recipes for the chutneys have been outsourced to this article.

The Classic India Green & Red Chutney or "Tikhi" & "Mithi" chutney are used as finishing ingredient in many Indian Dishes, Street & Fast Food items. 

I myself use them in many recipes and so I am sharing my own versions of these classics.

Prep Time:

10 mins (for Both Red & Green Chutney)

Cook Time:

15 mins (For Red Chutney)

Ingredients:

This recipe makes about 150g of each chutney.

For Red Chutney:

1. Tamarind Paste - 1 Table Spoon
2. Jaggery - 75gms
3. Salt to taste
4. Pinch of Red Chilli Powder
5. Pinch of Cumin Powder

For Green Chutney:

1. Coriander - 50 gms
2. Tomatoes - 100 gms
3. Mint Leaves - 5-10
4. Green Chilies - 2
5. Pinch of Salt
6. Pinch of Asafoetida
7. Pinch of Cumin

Procedure:

• For the Green Chutney all you  have to do is grind all the ingredients in to a corase paste. Check the level of salt once before serving.
• For the Red Chutney, 
• We first boil a glass of water.
• Add the jaggery & Tamarind paste to the boiling water.
• After the jaggery & Tamarind have completely dissolved
• Add the salt, red chili powder, cumin seed powder.
• Boil again for 5 minutes.
• Bring to room temperature before serving.
• The Chutney will become thicker in consistency as it cools.