Kashmir

Hussaini Tamatar Qoot:

Heat the oil and fry the mustard seeds, nigella seeds, curry leaves and asafoetida until the spices begin to crackle
Add the garlic and ginger and sauté gently for a couple of minutes, then put in the tomatoes and cook for about 10 minutes until the tomatoes turn pulpy
Add the turmeric, chilli powder and sugar and stir until the sugar dissolves
Add the salt to taste and serve hot

The bottleing procedure does not have to be followed if the chutney is going to be used within a few days
Translated, Hussaini Tamatar Qoot means "Tomato Chutney"
This chutney keeps for 3 to 4 days if refrigerated in a covered jar

Blend the coconut with the next 5 ingredients in a food processor until it is coarse
Heat the oil and sauté the remaining ingredients (except for the asafoetida) until the mustard seeds start to pop
Add the asafoetida, stir, then take off the heat and mix in the coconut mixture
Put into a bowl and serve with Dosay, Idli, Vaday or other southern Indian breads or snacks

Translated, Thenga Chatni means "Coconut Chutney"
Green coconut chutney can be made by adding 1 cup of mint leaves and 1/2 cup corainder leaves to the coconut

Peel the mangoes, discard the seeds and chop the flesh coarsely
Gently sauté the sesame seeds and chillies until crisp
Combine the mango flesh, sesame seeds, chillies, onion, coconut, curry leaves and corainder leaves and grind or blend coarsely
Heat the oil and fry the mustard seeds and dal until the mustard seeds start to pop. Pour into the other ingredients, mix and add salt to taste, then serve

Soak the tamarind pulp with 2 cups of water for a minimum od 4 hours
Put the pulp and liquid together with the dates into a non-reactive pan, cover and simmer for 30 minutes. Push through a sieve, discard the seeds and fibrous matter
Return the sieved pulp to the pan and add chilli powder, ginger, nigella, fennel and cumin. Cook over low heat for 10 minutes, then add hte palm sugar and stir until dissolved
Add the white suagr and salt to taste
Serve with any appetisers shuch as Pakora or Samosa, or serve with simple vegetable dishes for extra tang

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