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Bring in some chutney cheer with these 6 recipes

Think out of the box to come up with the most delish recipes for relishes

Coriander & Guava Chutney
Makes: 2 cups (approx.)
Prep time: 10 mins
Cook time: 10 mins
Ingredients
2 bunches fresh coriander leaves
1 cup guava, firm, deseeded, cubed
3-5 green chilli
1 tbsp ginger, peeled, cubed
1 tsp cumin seeds
½ cup water, or as required
½ tsp black salt
Salt to taste
1 tbsp lime juice
Method
Wash coriander leaves two or three times, and dry on a kitchen towel. Roughly chop the leaves and don't discard the stems. Roughly chop the stems as well.
Grind guava, chilli, ginger and cumin in the blender, then add chopped coriander. Add water to grind smoothly.
Remove from the blender, add salt and lime juice. Store in a covered glass jar.
Fenugreek & Raisins Chutney
Makes: 1 cup
Prep time: 12 hours
Cook time: 30 mins

Ingredients
1 cup fenugreek seeds
2 ½ cups water
2 tbsp ginger, grated
2 tbsp oil
1 tsp mustard seeds
1 tsp fennel seeds
½ cup raisins
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp dry mango powder
¾ cup sugar
Salt to taste
Method
Soak fenugreek seeds overnight in 2 cups of water. The next day, wash it 7-8 times in running water.
Pressure-cook the fenugreek seeds with ½ cup water and ginger. Cook for 2 whistles. Remove and cool.
Heat oil in a pan and add mustard and fennel seeds.
When it begins to crackle, add the raisins and cooked fenugreek seeds.
Add all the dry spices and sugar. Stir and cook for 10 minutes. Season to taste. Cool and serve.
Papaya & Cardamom Chutney
Makes: 2 cups
Prep time: 4-5 hours
Cook time: 25 mins

Ingredients
2 cups green papaya, grated
¼ cup green grapes, seedless
1 tbsp fresh ginger, grated
2 tsp cardamom
½ tsp clove powder
½ tsp cinnamon powder
2-3 bay leaves
¾ cup sugar
Salt to taste
1 tsp red chilli powder
2 tbsp dry coriander powder
2 tbsp organic apple cider vinegar
Method
Mix grated papaya, grapes, ginger, cardamom, clove powder, cinnamon powder, bay leaves, sugar and salt in a mixing bowl. Refrigerate for 4-5 hours.
Discard the bay leaves. Transfer to a cooking pan and cook on low heat for 15-20 minutes.
Add red chilli powder, dry coriander powder and vinegar. Cook for 2 minutes more and remove from the heat.
Cool and pour into a clean, dry glass jar. Cover and store in the fridge for 20 days before use.
Green Apple & Coconut Chutney
Makes: 2 cups (approx.)
Prep time: 10 mins
Cook time: 10 mins

Ingredients
1 green apple
2 cups mint leaves, washed
4-5 green chilli
Water, as needed
1 cup fresh coconut
1 tbsp ginger
½ cup curry leaves
Salt to taste
2 tbsp lime juice
1 tsp oil
1 tsp mustard seeds
Method
Cube and deseed apple; add to a blender.
Add mint leaves and green chilli, and grind together with a little water.
Add coconut, ginger and curry leaves and grind till done.
Finally, add salt and juice and pulse one more time.
Heat oil and mustard seeds, temper them and add to the chutney.
Serve.
Dry Fig & Prune Chutney
Makes: 2 cups
Prep time: 2 hrs
Cook time: 10-12 mins

Ingredients
250 gm dry figs
1 cup seedless dates, roughly chopped
4-5 prunes
200 ml orange juice
1 tbsp ginger, chopped
1 tsp lemon powder
1 tsp cinnamon powder
1 tsp dry roasted cumin powder
1 tsp dry coriander powder
1 tsp black salt
1 tsp black pepper
Method
Soak dry figs for two hours in water. Remove from the water and
roughly chop.
Grind chopped figs, dates, prunes, orange juice and ginger into a fine purée. Transfer the puree into a saucepan and add cinnamon powder, lemon powder, roasted cumin powder, dry coriander powder and simmer until the chutney becomes thick.
Add a squeeze of lemon, stir and remove from heat.
Season and serve with cheese board.
Cumin-Tempered Roasted Tomato Chutney
Makes: 2 cups
Prep time: 1 hr
Cook time: 20 mins

Ingredients
1 kg tomato, sliced
5-6 basil leaves
2 tbsp olive oil
Sea salt to taste
1 tbsp red chilli powder
1 tbsp dry coriander powder
½ cup brown sugar
1 tsp cumin
4-5 cloves
Method
Toss tomato with basil leaves, olive oil and salt.
Arrange in a baking tray and bake in the oven for 40-45 minutes at 180°C. Remove from the oven and discard the basil leaves.
Chop roasted tomatoes in a chopper, then transfer to a pan.
Add the dry spices and sugar,
and cook for 10-15 minutes on a slow fire.
Heat oil and add cumin and cloves; when they turn light brown, add them to the chutney.
Serve hot.