Khajor ki Chutney

Ingredients

50 grm. pitted dates
15 grm. seedless raisins
1 tsp. cumin seeds (Zeera) powder
1 tsp chili (Lal Mirch) powder
1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice
125 ml water
3/4 tsp salt
1 tsp soft brown sugar

Instructions

Put all the ingredients in a blender and mix well. Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.

Feta Cheese Dip

Ingredients :

1/2 pound feta cheese
Juice of 1 lemon
2 tablespoons vegetable oil
1 tablespoon olive oil

Instructions:

1-With a fork, crush the feta cheese and mash with the lemon juice and the vegetable and olive oils until smooth.

Mint Chutney

Ingredients:

2 cups Mint leaves -- fresh
1/4 teaspoon Ground red pepper
1/4 teaspoon Salt
2 tablespoons Water
1/4 cup Sugar

Instructions:

1-Put everything into an electric blender and mix well.
2-Serve with pakoras and samosas.

Podina Chutney Recipe

Ingredients

1 bundle of mint (Podina) leaves
1 tsp. salt
½ cup whole dried red chilies
5 tbs. tamarind (Imli) paste
2 green chilies

Instructions

Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it's a smooth paste. Refrigerate

Imli Chutney Recipe

Ingredients

250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).