5 chutneys you must try for Iftaar

Whether you prefer sweet, spicy or tangy, all know samosas and pakoras just don't taste the same without chutneys.

The kick of flavour that chutneys add to foods that they are paired with, make them a must-have for every Iftaar.

Here are 5 chutneys you must try this Ramazan:

1) Falsa Chutney 

Ingredients:

250 grams falsa 

¾ cup sugar

½ cup water

½ tsp salt

1 tsp red chili flakes

2 tbsp vinegar

Method:

1- Put all ingredients in a saucepan and cook until a smooth syrups forms and falsas become soft.

2- Taste and add salt, sugar, chili flakes as needed.

2) Imli Chutney

Ingredients:

1/2 cup tamarind (imli)

3/4 cup finely chopped jaggery (gur)

1 tsp red chili powder

1 tsp cumin powder

1½ cups water

1/4 teaspoon black salt 

Salt as per taste

Method:

1- Deseed tamarind and boil it in 1½ cups water over low flame for 8-10 minutes. If you do not want to boil tamarind, then soak it in 1¼ cup hot water for 30 minutes.

2- Let it cool at room temperature. When it cools, prepare tamarind pulp by either mashing tamarind in water and straining it through a metal colander or pressing mashed tamarind with a spoon while straining to get more pulp out.

3- Crush boiled tamarind into puree using a blender, strain through fine sieve and discard any residue.

4- Transfer tamarind pulp to a pan and add jaggery. Bring to a boil and cook on medium flame until jaggery dissolves completely.

5- Add red chilli powder, cumin powder, black salt and salt, mix well. Taste for sweetness and add more jaggery if you want to make it sweeter.

6- Turn off flame and allow it to cool at room temperature.

3) Methi Chutney

Ingredients:

2 tbsps fenugreek seeds (methi)

4 dry mango slice

1/4 cup raisins 

4 dates sliced in fours length wise 

1/8 teaspoon asafetida (hing)

1/4 teaspoon turmeric

1/2 teaspoon red chili powder, adjust to taste

1 tablespoon coriander coarsely ground 

1 tablespoon fennel seeds coarsely ground

1-1/2 tablespoon mango powder 

1 teaspoon salt, adjust to taste

1 tablespoon sugar adjust to taste

Approx. 1-1/2 cup water

Method:

1- Soak fenugreek seeds 6 hours or more. The seeds will swell to be about 3 times in volume. Drain the water.

2- In a pressure cooker add 1-1/2 cups of water and all the ingredients except sugar cook over medium high heat. After cooker start steaming lower the heat to medium and let it cook for about 8-10 minutes.

3- Open the pressure cooker after steamed has escaped, mix it well mash the mango slices.

4- Add the sugar, mix it well and let it simmer for 2-3 minutes. Chutney should have consistency of thick gravy, if needed add little more water. Methi chutney can be served warm or at room temperature.

4) Tomato Chutney

Ingredients:

4 lbs tomatoes (peeled, cored, and medium diced)

1/4 cup minced garlic

1 cup chopped onions

¾ cup brown sugar

 ¾ cup granulated sugar

1 ½ cups apple cider vinegar

1 tbsp salt

Zest and juice of 1 lime

1 tbsp powdered ginger

 1 tsp chili pepper flakes (more if desired)

½ tsp ground cumin

½ tsp black pepper

Method:

1- Combine the ingredients in a saucepan. 

2- Bring to a boil, then reduce to a simmer and let cook up to 2 hours, or until slightly thickened (stirring often to prevent scorching). 

3- Season to taste and serve. If storing, transfer the chutney into jars, leaving ¼ space at the top. 

5) Mint and Coconut Chutney

Ingredients:

2 cups mint leaves

1 cup grated coconut 

1 small piece ginger

5-6 green chilies 

3 tbsps lemon juice/tamarind/raw mango 

Salt as per taste

Method:

1- Grind all the ingredients to a smooth paste.

2- Adjust salt and sourness by adding more lemon juice. If you do not like it too tangy, you can add a little bit of sugar. Serve along with dosa, samosa or pakoras.