Ingredients

1 cup red onions (finely chopped)

½ cup tomato paste

1 teaspoon paprika 

½ teaspoon cumin powder

½ teaspoon oil

¼ teaspoon sugar

salt to taste (~ ½ teaspoon)

Optional

½ teaspoon garlic paste

Cilantro for garnish

 Heat the oil for few seconds.Put everything except onion (and cilantro) in oil. Simmer sauce for few minutes and let it cool.

Mix sauce with onion (and garnish with cilantro). Serve chilled.

 Ingredients

4 mangoes (slightly under-ripe) 

3/4 cup sugar 

2 teaspoon cumin seeds 

1 teaspoons coriander seeds 

1/4 teaspoon cardamom 

2 teaspoon red chili powder 

1/2 teaspoon turmeric 

1 teaspoon ginger paste

2 tablesppon oil

 Preparation

 Peel the mango with knife or potato peeler.Evenly sprinkle the sugar over mango and leave for sometime in cool place (better result leave 12 hours)

Heat the oil in pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about 1 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup.Remove from heat.

Let it cool and put into jars. Refrigerate and enjoy the mango chutney in coming several weeks.

Ingredients:

2 tbsps vegetable/canola/ sunflower cooking oil

1/2 tsp mustard seeds

6-8 curry leaves

2 onions, sliced finely

2 green chillies coarsely chopped (reduce for less heat)

1/2 tsp ginger paste

1/2 tsp garlic paste

5 big red, ripe tomatoes, chopped finely

1 big green bell pepper, chopped fine

1/2 bunch spring onions, chopped fine (approximately 50 gms/ 0.10 lbs)

4 tbsps tomato ketchup

Salt to taste

1/4 cup of chopped fresh, green coriander

Preparation:

Heat the oil in a pan and when hot, add the mustard seeds and curry leaves to it. Fry till the spluttering stops.

Now add the onions. Fry till soft. Add the green chillies and ginger and garlic pastes. Fry for a minute.

Add the tomatoes and cook till pulpy. When done, add the chopped green bell peppers, spring onions, tomato ketchup and salt to taste. Cook for 2 more minutes and turn off the heat.

Put the Chutney into a serving bowl and garnish with the chopped green coriander. Serve with any Pulao or with Stuffed Parathas.