Bangladesh Sauces Recipes

Pineapple Chutney

Courtesy: Sangeeta Ghosh

Ingredients

(for a serving size of 8 – cooking time : 45 mins)

  • 2 medium pineapples
  • 2 kashmire chillies
  • 1 lime, juiced
  • 1 ginger piece 2″ chopped
  • 1 cup sugar
  • 1 tbsp salt 100 gms dates or dried apricot finely chopped
  • Large pinch of panch phoron (aniseed, cummin seed, mustard seed, onion seed & fenugreek seeds)

Directions

Heat a tbsp of oil and season with panch phoron and kashmiri chillies. Add the pineapple and cook on full heat. Add chopped dates or apricots, chopped ginger, sugar and salt. Cook until the pineapple cubes are soft. Add lime juice when cooked.

Tomato Chutney

Ingredients

  • 4 medium sized ripe tomatos,each cut into 12-16 pieces
  • 1/3 cup of sugar
  • 1 teaspoon of slivered ginger,
  • 1/2 teaspoon of lemon juice

Directions

Add the sugar and ginger to tomato pieces.

Transfer this mixture to a pan, and cook, on low to medium heat until the tomatos are thoroughly cooked.
Add lemon juice. Serve in room temperature, or cold.

Now

Adjust sugar according to your taste.
Add a few spoons of water ONLY if the chutney becomes too dry.

Cherry Chutney(1)

Ingredients

  • 25-30 sweet sour cherries,washed and dried
  • 1 tablespoon of oil
  • 1 teaspoon of mustard seeds
  • 1 dried red chilli,halved
  • 2-4 tablespoon of sugar
  • a pinch of salt

Directions

Heat oil in a saucepan and add the mustard seeds and chilli.
Once the seeds atart to sputter, add the cherries.

Stir for one or two minutes, and add a cup of water.
Add salt and sugar.

Let cook on low to moderate heat until the cherries are done.
Serve at room temperature.

Note

#This chutney should have some gravy- adjust the water accordingly.


#Adjust sugar according to the sweetness of cherries and your taste.


#Adjust chilli according to taste.


#Substitute Topa Kool for Cherries if you can get it. In this case, the chutney will be slippery to the touch.

Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium

Cherry Chutney(2)

Ingredients

  • 25-30 sweet-sour cherries,washed and dried
  • 1/2 cup vinegar
  • 1/3 cup of water
  • 1/2 teaspoon ginger paste
  • 1/3 teaspoon garlic paste
  • 3-5 tablespoon of sugar
  • 1/4 teaspoon of salt
  • 1 dried red chilli, sliced

Directions

Boil the vinegar and water in a pan.Add ginger, garlic and red chilli to it.When the mixture starts to boil, add the cherries.
Add salt and sugar.

  • Let it cook on low to medium heat until the cherries soak all the vinegar and are done.

Note

#Adjust sugar according to the sweetness of cherries and your taste.

#Adjust chilli according to taste.

#Substitute Topa Kool for Cherries if you can get it.

Kiwi Chutney

Ingredients

  • 2 firm Kiwi fruits,peeled and each cut into 6-8 wedges
  • 3 teaspoons of sugar
  • i tablespoon of oil
  • 1/2 teaspoon of mustard seeds
  • 1 a pinch of turmeric
  • 2 ts Ground coriander
  • 1/4 ts Ground cinnamon
  • 1/8 ts Ground cloves
  • 1/2 c Packed flaked coconut — fresh or canned, — unsweetened
  • 1 ts Cayenne pepper (or more)
  • 1/2 ts Coarse salt; or to taste
  • 2 tb Unsulphured molasses -OR- Brown sugar
  • 1/2 ts Black mustard seeds

Directions

Heat oil in a saucepan and add the mustard seeds. Once the seeds start to sputter, add the kiwi fruits and stir for a minute. Add half a cup of water,sugar and turmeric. Cover and let cook on low to moderate heat until the kiwis are done. Serve in room temperature.

Note

#Adjust sugar according to taste.