Food of Haryana: The Great Chutneys

Foreword Today, Hospitality & Tourism Industry has reached the stage where intellectuals have greater appreciation for this sector because of its diversified contribution in prosperity. Culinary is one of the major segments of the Hospitality & Tourism Industry as it is not only confined to cooking, hygiene and standardization of Recipes, but also a holistic science due to its close linkages with philosophy of life. Culinary represents the cultures, traditions, customs and offering immeasurable bliss and indescribable happiness to the people. Each state, rather district in India has its distinctive foods. If we look at the publications of World Association of Chef Societies, International Association of Culinary Professionals and other Culinary Associations, we find that Chefs have a great responsibility ahead and food with authenticity is one of them. A country like India has varied gastronomy experience for tourists and food lovers across the globe. However, in this journey of food we find that very little documented literature is available on Food of Haryana. The Institute of Hotel & Tourism Management, Maharshi Dayanand University has taken this responsibility of Research and Documentation of Haryanvi Food and with all determination, wisdom and scientific approach we shall be able to demonstrate the gathered results of research outcomes on Haryanvi Food in phases. documentation in the field of culinary with the support of University, Industry and Community will continue. I am confident that we would be able to give new dimensions and contribute to the knowledge of Gastronomy of Haryana. Dr. Ashish Dahiya has written this book with great devotion, dedication and hard work. This will prove to be the stepping stone to research and contribution of Institute of Hotel & Tourism Management. The grant in aid by Dr. Radha Krishan Foundation Fund of the University has helped us to come up with this work timely. The support of University Administration and IHTM Staff as well as students is indeed appreciable and notable for this activity. I extend my heartfelt wishes to Dr. Ashish and entire IHTM Family for this humble beginning to Journey of Haryanvi Food through this book. Prof. Daleep Singh This Book on 'Food of Haryana - The Great Chutneys' is our first attempt. This process of Research and scientific (i) (ii) Preface Haryana is a land of rich cultural heritage having witnessed the ancient Indian civilizations within its present boundaries. The land, where Vedas were written on the bank of river Saraswati. A legendry land where Rishi Ved Vyas wrote epic Mahabharata. A land where Lord Krishna delivered the immortal message of Gita to humanity at large at the battle field of Kurukshetra needs no introduction. Carved in its present form of State on November 01, 1966 Haryana has progressed a lot since its inception. The people of Haryana have witnessed repeated changes over the years, yet have retained their pristine traits and characteristics. The state has served the nation in varied capacities including National Services - Like Army, Air Force and Navy, contributed to sectors like Automobile, Textile, Agriculture and Real Estate including others. Contributing to the Indian Political Systems with leaders like Ch. Ranbir Singh, Ch. Devi Lal, Ch. Bhajan Lal, Ch. Bansi Lal, Ch. Bhupender Singh Hooda, Ch. O.P Chautala and Smt. Sushma Swaraj. The contribution of Haryana in Green Revolution and White Revolution is known worldwide. There is no sector which has remained untouched by Haryanvis. The contribution of Haryana is laudable in almost every area. The folk lore of Haryana shows the many sided richness of the emotional life of its people. All these features of the state motivate the researchers of varied disciplines to look into the Haryanvi Culture and State. and same is their gastronomy. With this book an attempt has been made to assimilate relevant contents on Food of Haryana. The present book is a modest effort to cover the Chutneys of Haryana which are popularly prepared and consumed by host population of the state. It is pertinent to place on record that this publication is an outcome of Research Proposal Grant by Dr. Radha Krishnan Foundation Fund 2011-12, MDU Rohtak. This activity involved research and documentation of Food of Haryana: The Great Chutneys. The whole idea was to identify food, their recipes and practical involvement of standardizing the recipes. In this phase we have tried to cover the chutneys and we look forward to cover the other gastronomic delights of Haryana in near future. We welcome your suggestions & feedback for improvements in coming editions. Dr. Ashish Dahiya The state has been appreciated for promoting highway tourism and thus giving a new dimension to the Hospitality & Tourism Industry. The people of Haryana are simple and robust, (iii) (iv) Acknowledgement I remember the almighty, who has made an ordinary person like me the medium to accomplish this task of representing the vibrant culture of Haryana through this journey of food, which is presented in the documented form in this book. This book is dedicated to all the people of Haryana, who are known for their velour, courage and hard work contributing to the development of the Country. Simplicity is their ornament in life, work and food. People of Haryana spend their lives with hardships and in true sense serve as 'Anndatas' by being a part of Green Revolution & White Revolution. I am delighted to bring out this book and hope that my commitment for establishing a linkage of Haryanvi culture to the modern world through research and documentation on the Food of Haryana - The Great Chutney's would be realized through this book to some extent. Had, Dr. Radha Krishnan Foundation Fund, not supported to undertake this minor research proposal with their grant in aid, this book would not have been in its current shape. Thus, I am indebted to Prof. R.P Hooda, Vice Chancellor of Maharshi Dayanand University - Rohtak for his inspiration to undertake this activity. I remember my 'mentor' who suggested the concept of research and documentation of food of Haryana - Chef. Manjit Gill, Corporate Chef - ITC Welcomgroup Hotel Division - India during his visit to our Institute in the Conference in April 2011. It would have been a mere dream without the support of and motivation of Prof. Rajbir Singh - Dean Student Welfare - MDU. I am further privileged to have guidance and affection of Prof. Daleep Singh - Dean of Colleges and Director - Institute of Hotel & Tourism Management, MDU. I am indeed blessed to have my mentors like Prof. S.C Bagri & Prof. Mohinder Chand, whatever I am today, I owe to their companionship and patronage. (v ) I remember my venerable mother, Mrs Urmila who nurtured me in her womb and inculcated pure and noble virtues in my mind and gave me the burning desire to do something in life. My father Sh Ram Kishan who has made me learn through his hard work, willpowerness and sincerity. I pay my obeisance to my parents. I remember all those pious people who have given me inspiration, cooperation, good wishes and blessings all throughout my life. I am indeed fortunate to have the lifetime company of Mrs Shalini as my wife and my loving son 'Avik' who kept me free for accomplishing this task. I would also like to thank my colleagues in the Institute for their constant support. When I think of the initial challenges involved in documentation of this work, I remember the helping hands of so many, without whom this work would not have completed specially Mrs. Sunita, Mrs. R Shyam, Mrs. Vedvati, Mrs Rishi Kanta, Mrs Chander, Mrs Shanti. Mrs Poonam, Mrs Rajni and others. I would also like to thank all my students who were actively involved in the process of recipe identification. It is a result of collective efforts that we are able to have recipes of various chutneys of Haryana. Thus, 'We' instead of 'I' would be a word of wisdom here for this effort. This book is dedicated to IHTM, MD University Rohtak and would like to mention that this is just the beginning to the culinary voyage of Haryanvi Food. Thanks to all those people who contributed directly or indirectly to bring out this book which would be a service to nation in terms of documenting Haryanvi Cuisine. We humbly request the learned readers, intellectuals and friends from Hospitality & Tourism Industry for their valuable suggestions for further additions and improvement in the next edition. Dr. Ashish Dahiya (vi) Contents: 4.19 Teet ki Chutney 32 Page No 4.20 Sookha Dhaniya ki Chutney 33 Foreword (i) 4.21 Aam ke Bohar ki Chutney 34 Preface (iii) 4.22 Matar ki Chutney 35 Acknowledgements (v) 4.23 Hare Dhaniya ki Chutney - 1 36 1 Haryana - An Introduction in Brief 1 4.24 Hare Dhaniya ki Chutney - 2 37 2 Maharshi Dayananad University 2 4.25 Palak ki Chutney 38 3 Institute of Hotel & Tourism Management 8 4.26 Angoor ki Chutney 39 4 Chutneys 12 4.27 Aal ki Chutney 40 4.1 Tamatar Chutney 14 4.28 Kachee Aam aur Lasun ki Chutney 41 4.2 Hara Dhaniya Cholia Chutney 15 4.29 Kadhi Pattee ki Chutney 42 4.3 Lasun Laal Mirch ki Chutney 16 4.30 Hare Dhaniya Pyaaz ki Chutney 43 4.4 Kachri ki Chutney 17 4.31 Amrood Adrak ki Chutney 44 4.5 Pudina Pyaaz ki Chutney 18 4.32 Kheera Tamatar Pyaaz ki Chutney 45 4.6 Pudina Lasun ki Chutney 19 4.33 Anardana Zeera ki Chutney 46 4.7 Marwah/Pabri ki Chutney - 1 20 4.34 Allo Tamatar Dhaniya ki Chutney 47 4.8 Marwah/Pabri ki Chutney - 2 21 4.35 Imli ki Chutney 48 4.9 Aloo Lasun ki Chutney 22 4.10 Hari Mirch ki Chutney 23 4.11 Aam ki Chutney 24 4.12 Kele ki Chutney 25 4.13 Bhoone Aloo ki Chutney 26 4.14 Pyaaz Tamatar ki Chutney 27 4.15 Methi ke Patton ki Chutney 28 4.16 Chane ke Patton ki Chutney 29 4.17 Amrood ki Chutney 30 4.18 Pyaaz Laal Mirch ki Chutney 31 Maharshi Dayanand University, Rohtak HARYANA Haryana is a land of rich cultural heritage having witnessed the ancient Indian civilizations within its present boundaries. Aland where where Vedas were written on the bank of river Saraswati. A legendry land where Rishi Ved Vyas wrote epic Mahabharata. A land where Lord Krishna delivered the immortal message of Gita to humanity at large at the battle field of Kurukshetra. Haryana has remained under Mugal Rule from 12th -18th Century and under the rule of East India Company in 1803 and transferred to the then united provinces in 1832. In 1858 after the first war of Independence this whole area was tagged with Punjab. The current state of Haryana was carved out of Punjab on 01 Nov 1966. Having an area of 44,212 sq kms Haryana is a part of Northern Indian Union. It is surrounded byUttar Pradesh on the East, Punjab on the West, Himachal Pradesh on the North and Rajasthan on South. Having its boundaries surrounding National capital of India - Delhi by four districts Sonipat, Jhajjar, Gurgaon and Faridabad. The state owes a significant contribution in the GDP of India. Fertile lands, committed, hardworking and simple people, best of its kind cattle, especiallybuffalos, The River Yamuna and Highways makes it a great place. The state has been pioneer in Highway Tourism and has thrust on Farm Tourism, Agro Tourism. The State Bird of Haryana is Black Partridge, State Animal is Black Buck, State Tree is Peepal and State Flower - Lotus. Food of Haryana : The Great Chutneys 1 Maharshi Dayanand University, Rohtak was established in 1976, through act no XXV of 1975 of Haryana Legislative Assembly, as a residential University, with the objective to promote inter-disciplinary higher education and research with special emphasis on studies of environmental, ecological and life sciences. In a span of 35 years, Maharshi Dayanand University has progressed leaps and bounds to emerge as a leading University of the state, and northern region of India. It's now a teaching-cumaffiliating University. At present, the University comprises of 11 Faculties, 40 post-graduate teaching departments (UTD), One Autonomous constituent institute (University Institute of Engineering & Technology) (UIET), a P.G. Regional Centre at Meerpur (Rewari), an Institute of Law and Management Studies, Gurgaon, and a Directorate of Distance Education (DDE). The University has a healthy tradition of research on lives and personalities of eminent Indians. As such, the Varsity has set up Sir Chhotu Ram Chair, Dr. B.R. Ambedkar Chair, J.L. Nehru Chair, Maharshi Dayanand Chair, Maharshi Valmiki Chair, Pandit Lakhmi Chand Chair, and Ch. Ranbir Singh Chair to promote studies and research on the lives and sterling contributions of these leading lights of Indian Society in their respective spheres. Centre for Haryana Studies and Women's Study Centre are the latest additions to the expanding academic and research horizons of the varsity. Maharshi Dayanand Universityis a hub of academic activities with a wide range of courses- traditional, professional, and joboriented as well as in emerging areas of science. The University offers its students foreign language courses in French and Spanish 2 Food of Haryana : The Great Chutneys to provide them linguistic skills for greater employability. Students are equipped with IT skills as computer education has been made mandatory at undergraduate level in all disciplines. Academic and Research activities is of utmost importance in the University. University faculty members have published 921 research papers in international journals, 1385 in national journals, and 65 in M.D.U. journals in the past 5 years. Faculty members have contributed 206 research papers in international and 916 research papers in national seminars/conferences. About 800 students are presently registered for Ph.D. in different disciplines of in the University. University Teaching Dept. has 44 research collaborations with national institutions and 17 with international institutions. University has 8 MoUs with international, 4 MoUs with national and 1 MoU with industry for prompting academic and research activities. The Directorate of Distance Education (DDE) of the University is providing quality education through its traditional as well as professional job-oriented courses. DDE is in expansion mode, and as many as 17 new academic programmes have been launched during the current academic session. At present, DDE is offering 41 programmes, including 18 post-graduate level programmes. The courses have the approval of Distance Education Council (DEC). More than 15,000 students are enrolled in the distance education programmes. The working environ in DDE is student-centric and student-friendly, with all major operations being online, and a support system of 24-hour toll free support services (Call Centre) for the benefit of the students. The Distance Education programmes of this University have earned popularity all over the nation owing to its student-centric support services, good reading material, and excellent delivery mechanism. In fact, prestigious career magazine CAREERS 360 has adjudged M.D.U.'s Directorate of Distance Education amongst the top most Food of Haryana : The Great Chutneys 3 15 Distance Education institutions of the nation. The University has an enabling academic environ with its modern Library, named as Vivekanand Library after the great social reformer of India. Vivekanand Library functions as an effective knowledge treasury. Its knowledge resources include 2,86,861 books, 47645 bound volume of journals, 435 current Indian journals, 118 current foreign journals, 4800 online journals, and 4 databases. The library functions from a modern, spacious building with 84,000 sq.ft. carpet area, providing seating capacity for 863 library users. The Library has an air-conditioned internet lab with 80 PC's, 1 GBPS bandwidth internet services, multimedia library with 20 PCs, and advanced video conferencing facility. In fact, Vivekanand Library is a fully automated library. The University provides all possible platforms for career counseling, personality development, skills upgradation and placement for University students. There is University Centre for Competitive Examinations (UCCE) to provide coaching and guidance to the students for various competitive examinations. The Centre provides specialized coaching to hone the soft skills of the students, and work for their personality development. Further, the Centre provides guidance for the students to successfully face interviews and group discussions for jobselections. A new initiative taken by this University is establishment of University Career Counseling and Placement Cell. This cell is very active in organizing career information talks, and arranging placement opportunities for the University students. Further, University-Industry Liaison Cell has been established to facilitate academia-industry interface. The unique feature of this University is strict adherence to UGC mandated 180 teaching days, timelyconduct of examinations, 4 Food of Haryana : The Great Chutneys and time-bound declaration of results. Admission to various courses is through the mode of entrance examination to ensure quality students input. Academic Audit of the teaching departments to ensure and maintain internal quality is a salient feature of the University. The Internal Quality Assurance Cell, established as per guidelines of N.A.A.C., act as a beacon for academic quality maintenance in the University. The University pays special emphasis on keeping pace with technological advancements. Massive computerization drive is on the varsity. The University has Dynamic Campus Wide Area Network facility with all related benefits. In fact, this University is the First WI-FI varsity campus in the region. Infrastructure is a key component of expansion and growth of any organization. Massive developmental expansion marked the rapid growth of the University during the last five years. Modern, spacious, well equipped buildings- like Centre for Biotechnology(CBT) building, University Institute of Engineering & Technology (UIET) building, new Bio-Sciences block, Institute of Hotel & Tourism (IHTM) building, etc. have come up. This has helped in expansion of the University Teaching Depts., and introduction of several new courses. Few more buildings are in construction which will house departments/offices. Campus beautification, with an eye to inspire the students and visitors, is an aesthetically pleasing aspect of the University campus. Beautiful Chowks- Jai Jawan, Jai Kisan Chowk, Kranti Chowk, and Maharshi Dayanand Chowk- are points of attraction. Blooming flowers in Rose Garden, well paved sidewalks with well-pruned plants abundant, greenery drive in full swing, ecofriendly ambience make the University campus majestic in its outlook. Food of Haryana : The Great Chutneys 5 The University campus provides for adequate staff quartersboth for teaching as well as non-teaching staff. University Community Centre is there to cater to the personal, social, community, cultural, and religious concerns of the University community. Aesthetically attractive Teacher's club is also coming up fast on the campus. There is a Faculty House on the campus to cater to the lodging and boarding need of visitors. Further, expansion of Faculty House is on full swing. University Health Centre takes care of the health concerns of the University community. University Campus School caters to the schooling needs of children of University employees. There are two banks (State Bank of India and Haryana Cooperative Bank) on the campus. There are several cafeterias on the campus to cater to the taste buds and dining needs of University campus residents. The University has excellent facilities for games and sports on the campus. Modern Sports Complex, with ultra modern multipurpose indoor gymnasium, international standard swimming pool, squash court, boxing ring, wrestling mats/rings, spacious play ground (s), is a hub of games and sports activity. The University sports ground is a jogger's delight in the mornings and the evenings. In fact, Maharshi Dayanand University is a leading sports University of the nation figuring in the top-ten slot. University has an excellent track record in All India Inter-UniversityTournaments, especially in Boxing, Kabaddi, Wrestling, Judo, Athletics, Hockey, etc. University sports persons have won national-international colors, and excelled at World University Games, Asian Games, Commonwealth Games, and the Olympic Games. Several University sports persons have been decorated with Arjuna Award and Bhim Award. University provides best facilities and attractive stipend/scholarships to promote dynamic sports culture in the University. 6 Food of Haryana : The Great Chutneys The upward progressive strides of Maharshi Dayanand University has been notice and appreciated by the print media too. In fact, the prestigious career magazine CAREERS 360 in its annual issue has included M.D.U.'s Directorate of Distance Education (DDE) in the First-Fifteen DDE institutions of the nation. The popular weekly magazine SUNDAY INDIAN has included this University in the Top-fifteen state Universities of the Nation. Maharshi Dayanand University is marching ahead for its tryst with academic excellence. Well-qualified faculty with adequate experience and academic credentials, hard working staff members, congenial academic and administrative environ, transparent, dynamic, responsive and responsible administrative set-up, strategic academic and research linkages at national-international level, WIFI CAMPUS, a time-treated tradition of timely examination and time bound result declaration, pulsating campus life, ample career growth opportunities for students, harmonious relationship between all the stake holders is the essence of this University. Maharshi Dayanand University, thus, is a Centre for Academic Excellence, committed to quality education, with special focus on upliftment of girl and rural students, and a determined approach to contribute to social, community and national cause. To sum up, a University with rich past, excellent present, and immensely promising future, which combines the best of traditional and modern education, to empower the students is what Maharshi Dayanand University represents! Institute of Hotel and Tourism Management The Institute of Hotel & Tourism Management (IHTM), MD University proudly stands in the listing of Schools of World directory of Tourism Education (World Tourism Directory) The Institute formally came into existence on 20th Feb, 2007 in Faculty of Management Studies, M D University Rohtak. The young and multi-disciplinary faculty of the Institute is dedicated to transform it in learning centre par excellence at the National as well as at International level. The Institute has been rated amongst Top Hotel Schools of India and No-1 in Haryana. (GHRDC- 2010). The Institute has been recipient of Grant of Rs 200 Lakhs under Central financial Assistance Scheme of Ministry of Tourism Govt. of India (2011). The Institute has been certified as per International Standards of QualityAssurance as ISO 9001:2008 in year 2012. The Institute has quality infrastructure and latest learning resources supplemented by electronic equipments and a rich library. This all provides a fertile ground for teaching-learning environment and the students at the national level strive to seek admission in this Institute as their first choice. The Institute is facing IIM-Rohtak towards its East, Faculty of Law towards its North, The Yag Shala on South and Campus Gardens on West. With an investment ofAppox 10 Million Indian Rupees the Institute Building provides an ideal atmosphere of a world class hotel school. In addition to it the central facilities of the University like Swimming Pool, Gymnasium, TagoreAuditorium, Fitness Centre and Students Activity Centre are available. The Institute is laying continuous efforts to offer full time professional courses in Hospitality & Tourism in this age of educational revolution. Presently the Institute offers following programmes on campus: Food of Haryana : The Great Chutneys 7 8 Food of Haryana : The Great Chutneys on First Floor to provide hands on training experience like a hotel in the campus itself. • Two Year Master of Hotel Management • Two Year Master of Tourism Management • Three Year Bachelor of Hotel Management • Three Year Bachelor of Tourism Management • One Year Diploma In Housekeeping/ Front Office/ Food Production/ Food & Bev Services Front Office Lab: The other facilities of the Institute include: Like a star hotel a fully furnished Front Office Lab with separate Reservation, Reception, Cashier, Concierge and Bell Desk Sections is available in the institute. Atrium lobby with travel division provides an ideal atmosphere for handling guest services for Hospitality Industry. Institute Library: Food& Beverage Service lab: A wide array of latest collection of more than 9000 books are present in the library on all subjects pertaining to Hospitality, Tourism & Management with latest Journals, National and International magazines on Hospitality and on Tourism Management. In addition to this E Journals & Separate Section for Digital Library is also available in the Institute. Fully furnished and air-conditioned with a provision of 75 Covers Restaurant with a Training Bar with provision of Guerdon Service, Buffet services, Attached Coffee shop setup, trains students for Food & Beverage Service Segment of Industry. The students of the Institute have provided services to various dignitaries including Chief Minister of Haryana, Minister of Health, Minister of Education, Advocate General, Vice Chancellor and other eminent personalities. In addition to it there is a separate Tea Lounge in Lobby like a star hotel, providing hand on exposure for Food & Beverage Service Learners in the Institute. Computer Lab: Fully furnished air conditioned computer lab with a provision of seating capacity of fifty students in each batch with latest thin client computers is available in the Institute for students. The lab is well connected with internet as well intranet resources. In addition to it, entire institute is equipped with 24hrs internet service through wi-fi connection. Also the facility of Language Lab is attached with Computer Lab in the Institute Block. Housekeeping Lab: The housekeeping lab of the Institute is Equipped with latest equipments like Scrubbing Drying Machine, Dry & Wet Tank Type Vacuum Cleaners, Washing Machine and others, which provides an ideal atmosphere like that of a Hotel and is attached with Suites. There are three suites namely Kohinoor, Great Mogul & Orloff on the ground Floor and Five Superior Deluxe Rooms Food of Haryana : The Great Chutneys 9 Food Production Lab: The Food Production lab is one of the most well equipped providing varied but incredible training inputs to develop culinary skills of budding hospitality professionals. Attached store with separate provision of Dry & Cold Storage and furnished with equipments like Three Deck Baking Oven, Dough Kneading Machine, Cooking Ranges makes the food production lab ideal for gastronomy training. Tourism Services Lab: The Tourism services lab encompasses of facilities like Online Travel Desk, Adventure Tourism Kits including Tents and 10 Food of Haryana : The Great Chutneys Adventure Accessories provides a real like exposure to students. In addition to it various tools for travelers like handy cam, digital camera are available in the Tourism Services Lab. Conference Hall: An Air Conditioned Conference Hall with seating capacity of 175 PAX, Equipped with Public Addressal System on all seats, in premises sensor system equipped washrooms, Cushioned Elegant Chairs, Wi-Fi Facility, LCD Projector and Computer is available with the Institute. . Board Room: Ideal for meetings having a seating capacity of 75 PAX, fully air conditioned, having Public Addressal System on all seats, near by sensor system equipped washrooms, Cushioned Elegant Chairs, 72inch LCD TV attached with Tata Sky and provision of connection with laptop for presentations makes the Institute environment at par with that of anyelegant Hotel to train the students for Industry. TRAINING AND PLACEMENT: To impart practical exposure of Hospitality Industry, the students are provided with opportunity to visit different organizations to get first hand information of corporate life and understand their complexities and chance to interact with practicing executives in every semester. Training/ Placement activities are co-ordinated by Training & Placement Cell of the Institute which facilitate contacts with recruiting organizations, inviting job opportunities, arranging pre recruitment interaction and scheduling Campus interviews. A large number of reputed organizations provide Training and Placement to the students of IHTM. Food of Haryana : The Great Chutneys 11 Chutneys Chutneys are small dishes intended to accompany other foods. They maybe considered as a condiment or accompaniment. Chutneys can be highly spicy, sweet, bland, sour, pungent or a combination of tastes. They may be prepared from fruits, vegetables, herbs and spices. They may be raw, cooked or preserved. Chutneys are used across the globe including the western countries. Indian food is generally accompanied with chutneys. In the West, chutneys are also eaten with non vegetarian food especially cold meats. Chutneys are popularly eaten in Haryanavi Meals. Most of the people in Haryana enjoy freshly made chutney with their meals. Based upon season and availability of ingredients chutneys are relished in various forms round the year in Haryana in most of the meals including Breakfast, lunch and dinner. A typical chutney is prepared on a 'Sil Batta' or ' Kundi Sota'. However in modern kitchen we do use Mixer - Grinders for preparation of chutney. But there is a little variation in taste when prepared in mixer grinder due to incorporation of air, extra fine grinding and fast processing. If prepared in mixer grinder, it is suggested to keep chutney aside in fridge for about 15 minutes and then serve, it will taste near to the one prepared on 'Sil Batta' or ' Kundi Sota'. One important thing one must keep into mind while preparing chutney on 'Sil Batta' or ' Kundi Sota' is that dry ingredients should be ground first and ingredients with high moisture contents in the last. Most of the chutneys at home in Haryana are uncooked, spicy and free from oil, ghee or any fat. Chutneys are best eaten 12 Food of Haryana : The Great Chutneys when fresh and they are recommended to be consumed within ninety minutes after preparation. In this series, we have covered freshly ground homemade chutneys of Haryana. They are easy to prepare and takes only a few minutes to be ready. Most of the people in Haryana relish chutneys in their meals. Majority of them enjoy having a glass full of buttermilk (sweet or salted) along with chutney and meals. Tamatar Chutney (Serves - Four) Ingredients: Tomatoes - 100 gms, Coriander leaves - 12-15 leaves, Cumin powder - a pinch, Green Chillies -2-3, Salt - to taste Method: Wash Tomatoes, green Chillies and coriander leaves. Grind Coriander Leaves, Green Chillies and Tomatoes Add cumin powder and salt; Mix well. Food of Haryana : The Great Chutneys 13 14 Food of Haryana : The Great Chutneys Hara Dhaniya - Cholia Ki Chutney Lasun Laal Mirch ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Coriander leaves - 15-20, Red Chillies - 7-8, Green gram (Cholia) 50gm, Garlic - 3-4 flakes, Green Chillies - 3-4, Salt - a pinch, Garlic - 2 flakes, Lassi/ Chaach (Butter Milk) - 50ml Salt - a pinch, Method: Lassi/ Chaach (Butter Milk) - 50ml Grind Garlic flakes, Red Chillies or Tomato - 1 medium sized Add Salt and Chaach; Mix well. Method: Wash Tomatoes, Green Chillies, Green Gram and Coriander Leaves. (Although most of the Chutneys are spicy, this one is a very spicy chutney, avoid giving to children. However, very popular in many parts of Haryana and tastes well if served with buttermilk.) Grind Garlic flakes, Coriander Leaves, Green Gram, Green Chillies Add Salt and Chaach; Mix well. (Tomato can be used in place of chaach to try a new variant while grinding.) Food of Haryana : The Great Chutneys 15 16 Food of Haryana : The Great Chutneys Kachri Ki Chutney (Serves - Four) Pudina Pyaaj Ki Chutney (Serves - Four) Ingredients: Ingredients: Kachri (baby sized - raw) - 100 gm, Mint leaves (Pudina) - 25-30, Green Chillies - 3-4, Green Chillies - 3-4, Salt - a pinch, Onion - 2 (Medium sized), Lassi/ Chaach (Butter Milk) - 50ml Salt - a pinch, or Tomato - 1 medium sized Green Mango (Kaccha Achari Aam) - 1-2tea spoon scoop or Amchoor ½ tea spoon or Tomato - 1-2 medium sized. Method: Wash Tomatoes, Green Chillies and Kachri. Method: Check Kachri by tasting a small piece, discard if bitter. Wash Tomatoes, Green Chillies, and Mint Leaves. Grind Kachri, Green Chillies Grind Mint Leaves, Onions, Green Chillies, Green Mango Add salt and chaach; Mix well. Add salt; Mix well. (In case of non availability of chaach add Tomato while grinding. (Tomato can be used in place of chaach to try a new variant while grinding.) Food of Haryana : The Great Chutneys 18 17 Food of Haryana : The Great Chutneys Pudina Lasun Ki Chutney Marwah/ Pabri Ki Chutney -1 (Serves - Four) (Serves - Four) Ingredients: Ingredients: Mint leaves (Pudina) - 25-30, Marwah/Pabri leaves - 20-25, Green Chillies - 3-4, Green Chillies - 3-4, Onion - 2 (Medium sized), Garlic - 2 flakes, Salt - a pinch, Salt - a pinch, Garlic Flakes - 2-3 Lassi/ chaach (Butter Milk) - 50ml, Green Mango (Kaccha Achari Aam) - 1-2tea spoon scoop Coriander Seeds - 20 gm or Amchoor ½ tea spoon Method: or Tomato - 1-2 medium sized. Wash Green Chillies and Marwah Leaves. Method: Grind Coriander Seeds, Garlic Flakes, Marwah Leaves, Green Chillies, Wash Tomatoes, Green Chillies, and Mint Leaves. Add Salt and Chaach; Mix well. Grind Mint Leaves, Onions, Green Chillies, Green Mango, Garlic Flakes Add Salt; Mix well. (Tomato can be used in place of chaach to try a new variant while grinding.) Food of Haryana : The Great Chutneys 19 20 Food of Haryana : The Great Chutneys Marwah/ Pabri Ki Chutney -2 Aloo Lasun Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Potatoes - 1-2 (Medium Sized), Marwah/Pabri leaves - 20-25, Green Chillies - 3-4, Green Chillies - 3-4, Garlic - 3-4 flakes, Garlic - 2 flakes, Salt - a pinch, Salt - a pinch, Lassi/ Chaach (Butter Milk) - 100ml Onion - 1-2 Medium sized Method: Tomatoes - 2-3 Medium Sized, Wash Potatoes and Green Chillies. Boil Potatoes and remove skin. Coriander Seeds - 20 gm Method: Grind Garlic flakes, Boiled Potatoes, Green Chillies (Red Chillies can also be used in place of green Chillies here) Wash Green Chillies, Tomatoes and Marwah leaves. Grind Coriander Seeds, Garlic Flakes, Onion, Tomatoes, Marwah Leaves & Green Chillies, Add Salt and Chaach; Mix well. Add salt and Mix well. Food of Haryana : The Great Chutneys 21 22 Food of Haryana : The Great Chutneys Hari Mirch Ki Chutney Aam ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Green Chillies - 6-7, Ripened Mango - 1 Big Sized, Garlic - 2 flakes, Red Chilli Powder - ½ tea spoon, Salt - a pinch, Salt - a pinch, Lassi/ Chaach (Butter Milk) - 50ml Sugar -1 Tea Spoon Method: or Tomato - 1 medium sized Method: Wash Mango and remove the skin. Separate the pulp from seed. Wash Green Chillies. Grind Mango Pulp, Red Chilli powder and sugar. Grind Garlic Flakes, Green Chillies Add Salt; Mix well. Add Salt and Chaach; Mix well. (Tomato can be used in place of Chaach to try a new variant while grinding.) Food of Haryana : The Great Chutneys 23 24 Food of Haryana : The Great Chutneys Kele Ki Chutney Bhoone Aloo Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Banana 1-2 Potatoes 1-2 (Medium sized), Green Chillies - 2-3, Green Chillies - 3-4, Garlic - 2 flakes, Garlic - 2 flakes, Salt - a pinch, Salt - a pinch, Sugar - 1 tea spoon, Lassi/ Chaach (Butter Milk) - 150ml. Lassi/ Chaach (Butter Milk) - 100ml Method: Method: Wash Potatoes and put them in dry heat in chuhla. Peel Bananas and cut into small pieces. Grind Garlic Flakes, Green Chillies, Sugar and Banana. (In case of non availability of a chuhla bake the potatoes till done and little brown/ Or Micro wave cooking could be done.) Add salt and chaach; Mix well. (In place of Chaach - Lemon Juice can be added.) Remove skin from Potatoes, add Green Chillies and Garlic. Grind the ingredients. Tip: Don't leave pealed banana unattended for a long as it will turn brown/black. Add Chaach/ lemon juice immediately after grinding and mix well. Add Salt and Chaach; Mix well. Food of Haryana : The Great Chutneys 26 25 (In case of non availability of chaach add curd while grinding). Food of Haryana : The Great Chutneys Pyaaz Tamatar Chutney Methi Ke Patton ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Onion -1 medium sized, Fenugreek Fresh (newly sprung) leaves - 15-20, Tomatoes 2-3 medium sized, Green Chillies - 3-4, Green Chillies - 3-4, Garlic - 1 flake, Garlic - 1-2 flake, Salt - a pinch, Salt - a pinch. Lassi/ chaach (Butter Milk) - 50ml or Tomato - 1 medium sized Method: Wash Tomatoes, Green Chillies and Onions. Method: Grind Garlic Flakes, Green Chillies, Tomatoes and Onions. Wash Tomatoes, Green Chillies, Fenugreek Leaves. Add Salt and mix well. Grind Garlic Flakes, Fenugreek Leaves, Green Chillies Add Salt and Chaach; Mix well. (Tomatoes can be used in place of chaach to try a new variant while grinding.) Food of Haryana : The Great Chutneys 27 28 Food of Haryana : The Great Chutneys Chane Ke Patton ki Chutney Amrood ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Black/ Green Gram Plant leaves (fresh Guavas - 1-2 ripened, medium sized, newly sprung) - 15-20, Green Chillies - 1-2, Green Chillies - 3-4, Garlic - 1 flake, Garlic - 2 flakes, Salt - a pinch, Salt - a pinch, Sugar - 1 tea spoon, Lassi/ chaach (Butter Milk) - 50ml Lassi/ Chaach (Butter Milk) - 50ml Method: or Tomato - 1 medium sized Method: Wash Green Chillies and Guava. Wash Tomatoes, Green Chillies and Chane ke Patte, Gram leaves. Grind Garlic Flakes, Guava, Green Chillies and Sugar Grind Garlic Flakes, Gram Leaves, Green Chillies Add Salt and Chaach; Mix well. Add Salt and Chaach; Mix well. (Tomato can be used in place of Chaach to try a new variant while grinding.) Food of Haryana : The Great Chutneys 29 30 Food of Haryana : The Great Chutneys Pyaaz Laal Mirch Chutney Teet Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Onion - 2-3 Medium sized, Teet/Dela - 100 gms, Red Chillies - 3-4, Green Chillies - 3-4, Garlic - 1 flake, Cumin seeds- ½ tea spoon, Salt - a pinch, Salt - a pinch, Tomato - 1 medium sized lassi/ chaach (Butter Milk) - 250ml Method: Method: Wash Tomatoes. Wash Teet and soak in water/ butter milk for two days. (Keep changing the liquid after every four hours.) or get garden fresh (kacche) raw Teet and taste if sour. Grind Garlic Flakes, Onion, Red Chillies & Tomato Add salt; Mix well. Grind roughly Teet, Cumin Seeds & Green Chillies Add Salt and Chaach; Mix well. Food of Haryana : The Great Chutneys 31 32 Food of Haryana : The Great Chutneys Sookha Dhaniya Ki Chutney Aam ke Bohar Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Coriander seeds 20- 25 gm, Green Chillies - 3-4, Aam ka Kohra/Bohar/ Newly Sprung Mango Flowers - 50 gms Garlic - 2 flakes, Coriander seeds 20- 25 gm, Salt - a pinch, Green Chillies - 2-3, lassi/ chaach (Butter Milk) - 50ml Garlic - 1 flake, Salt - a pinch, Method: lassi/ chaach (Butter Milk) - 50ml Wash Green Chillies. Grind Garlic Flakes, Coriander Seeds and Green Chillies Method: Add Salt and Chaach; Mix well. Wash Green Chillies and Fresh Mango Flowers. Grind Garlic Flakes, Coriander Seeds, Green Chillies and Newly Sprung Fresh Mango Flowers Add Salt and Chaach; Mix well. (Newly Sprung Mango Flowers generally appear in March/ April in Northern India and yield to Mangoes on trees in May/June.) Food of Haryana : The Great Chutneys 33 34 Food of Haryana : The Great Chutneys Matar Ki Chutney Hare Dhaniya Ki Chutney -1 (Serves - Four) (Serves - Four) Ingredients: Ingredients: Green Peas (Matar) - 50 gm Coriander Leaves 250 gm, Coriander 20- 25 leaves, Green Chillies - 3-4, Green Chillies - 2-3, Ginger - 15gm Garlic - 2 flakes, Cumin Seeds (Zeera) - 15 gm, Salt - a pinch, Salt - a pinch, lassi/ chaach (Butter Milk) - 50ml Lemon - 1-2 Method: Method: Wash Green Peas and Green Chillies. Wash green Chillies. Coriander leaves thoroughly. Grind Garlic Flakes, Coriander Leaves, Green Peas and Green Chillies Grind Ginger, Coriander Leaves, Cumin and Green Chillies Add salt and lemon juice; Mix well. Add salt and chaach; Mix well. Food of Haryana : The Great Chutneys 35 36 Food of Haryana : The Great Chutneys Hare Dhaniya Ki Chutney - 2 Palak Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Coriander leaves 100 gm, Spinach leaves (Palak) 50 gm, Green Chillies - 3-4, Green Chillies - 2-3, Garlic - 2 flakes, Garlic - 1 flake, Salt - a pinch, Salt - a pinch, lassi/ chaach (Butter Milk) - 50ml lassi/ chaach (Butter Milk) - 50ml Method: Method: Wash Green Chillies and Coriander Leaves. Wash Green Chillies and Spinach Leaves. Grind Garlic Flakes, Coriander Leaves and Green Chillies Grind Garlic Flakes, Spinach Leaves and Green Chillies Add Salt and chaach; Mix well. Add Salt and chaach; Mix well. Food of Haryana : The Great Chutneys 37 38 Food of Haryana : The Great Chutneys Angoor Ki Chutney Aal Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Ingredients: Angoor (Grapes) - 100 gm Aal (Spring Onion) - 100 gm, Mint leaves 10-12, Green Chillies - 3-4, Green Chillies - 2-3, Coriander Seeds - 10-15 gm, Sugar - 1 tsp Salt - a pinch, Salt - a pinch, Tomatoes - 2 Medium sized Method: Method: Wash Green Grapes and Mint Leaves. Wash Green Chillies and Spring onions. Grind Mint Leaves, Grapes, Sugar and Green Chillies Grind Coriander Seeds, Spring Onion, Tomatoes and Green Chillies Add salt; Mix well. Add salt and; Mix well. Food of Haryana : The Great Chutneys 39 40 Food of Haryana : The Great Chutneys Kachee Aam aur Lasun Ki Chutney Kadhi Patte Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Curry leaves 100 gm, Green Chillies - 3-4, Garlic - 2 flakes, Salt - a pinch, lassi/ chaach (Butter Milk) - 50ml Lemon -1 Ingredients: Green/ Pickle Mango 100 gm, Green Chillies - 3-4, Garlic - 3 flakes, Salt - a pinch, Method: Wash Green Chillies and Mango, Peel Mango and take pulp out. Grind Mango Pulp, Garlic Flakes and Green Chillies Add Salt and; Mix well. Food of Haryana : The Great Chutneys 41 Method: Wash Green Chillies and Curry leaves. Grind Garlic Flakes, Curry Leaves and Green Chillies Add Salt and chaach; Mix well. Lemon Juice could be added in place of Chaach for another variant. 42 Food of Haryana : The Great Chutneys Hare Dhaniya Pyaaz Ki Chutney (Serves - Four) Amrood - Adrak Ki Chutney (Serves - Four) Ingredients: Coriander leaves 100 gm, Green Chillies - 3-4, Garlic - 2 flakes, Onion - 2 Medium sized Salt - a pinch, Lemon - 1 Ingredients: Amrood (Guava) - 2 Medium Sized ripened Coriander leaves 30 gm, Green Chillies - 3-4, Adrak (Ginger) - 20 gm, Salt - a pinch, lassi/ chaach (Butter Milk) - 50ml Lemon - 1 Method: Wash Green Chillies and Coriander leaves. Grind Garlic Flakes, Coriander Leaves, Onion and Green Chillies Add Salt and Lemon Juice; Mix well. Food of Haryana : The Great Chutneys 43 Method: Wash Green Chillies and Coriander Leaves and Guava. Grind Ginger, Guava, Coriander Leaves and Green Chillies Add Salt and chaach; Mix well Lemon Juice could be added in place of buttermilk for another variant. 44 Food of Haryana : The Great Chutneys Anardana - Zeera Chutney Kheera, Tamatar Pyaaz Ki Chutney (Serves - Four) (Serves - Four) Ingredients: Anardana (Pomegranate seeds) 100 gm, Green Chillies - 2-3, Cumin Seeds- 15-20 gm, Salt - a pinch, Ingredients: Kheera (Cucumber) - 1 Small Pyaaz (Onion) - 1 Medium Sized Tomatoes - 3 Medium Sized Coriander leaves - 10-12 Green Chillies -2-3, Cumin Seeds - 10gm Salt - a pinch, Method: Wash Green Chillies. Grind Cumin seeds, Pomegranate Seeds and Green Chillies Add Salt and 2 tsp water; Mix well. Method: Wash Cucumber, Tomatoes, Green Chillies and Coriander leaves. Grind Onion, Cucumber, Tomatoes, Cumin Seeds, Coriander Leaves and Green Chillies Add Salt and; Mix well. Food of Haryana : The Great Chutneys 45 46 Food of Haryana : The Great Chutneys Aloo Tamatar Dhaniya Ki Chutney (Serves - Four) Imli Ki Chutney (Serves - Four) Ingredients: Dhaniya (Coriander leaves) - 50 gm, Aloo (Potato) - 1 medium sized Tamatar (Tomatoes) - 2-3 Medium sized Green Chillies - 3-4, Garlic -1 flake, Salt - a pinch, Ingredients: Imli (Tamarind) 100 gm, Gur (jaggery) - 50 gm Red Chillies - 3-4, Kishmish (Resins) : 50 gm Salt - a pinch, Garam Masala : 1 tsp Method: Wash Green Chillies, Tomatoes and Coriander leaves. Boil Potatoes and peel them off. Grind Garlic, Coriander Leaves, Tomatoes and Green Chillies Add Salt and mashed Potatoes; Mix well. Food of Haryana : The Great Chutneys 47 Method: Wash Tamarind. Soak Tamarind and Jaggery in 200 ml water for 20 minutes and then bring to boil. Extract Tamarind puree and remove seeds. Grind Red Chillies, and mix with puree. Add Salt, Garam Masala and Resins ; Mix well. 48 Food of Haryana : The Great Chutneys View publication stats