Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chutney for freezing. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chutney for freezing is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Chutney for freezing is something which I have loved my whole life.

Chutney, which derives from traditional East Indian cuisine, is a relish condiment that contains different herbs, flavorings, fruits and vegetables. You can preserve the chutney by canning it or storing it in the freezer. Green tomato chutney is one of the simplest and quickest preserves you can make.

To begin with this recipe, we have to first prepare a few components. You can cook chutney for freezing using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chutney for freezing:

1. Make ready 1 cup Coconut
2. Make ready 2 tsp Cumin seeds
3. Make ready to taste Salt
4. Make ready 2 green chillies
5. Take 3 pods garlic
6. Prepare 1 tsp tamarind paste
7. Prepare To temper
8. Get 1 tbs oil (coconut/rapseed/olive)
9. Get Pinch mustard
10. Take Pinch cumin seeds
11. Make ready Pinch urad dal
12. Take Sprig curry leaves
13. Take 3-4 baby onions

Leave ½ inch of headspace in the containers because the chutney will expand when it freezes. It is best to use firm, under-ripe fruit when making a chutney so be sure to purchase fruit that is not quite ready for eating. If using glass jars be sure to leave enough room at the top for the relish to expand during freezing. You can skip the last two steps.

Instructions to make Chutney for freezing:

1. Add all ingredients to blender and blend to a coarse consistency.
2. Freeze
3. Portion
4. One day earlier to consumption transfer to fridge.
5. On the day of consumption, add yoghurt, adjust salt.
6. In a small pan, heat oil.
7. Splutter mustard seeds, jeera, urad dal, chopped baby onions and curry leaves.
8. Add this to the chutney mixture.
9. Serve as an accompaniment to starters/dosa/idli

To Fill Jars for Canning: Turn relish back up to a boil. Remove jars from hot water, shake out excess water, and set near pot. Using a sterilized ladle and funnel, fill the jars, leaving ¼ inch headspace at the. You can freeze homemade chutney to extend the shelf life by several months. I recommend using a freezer bag and pressing out as much air as possible while sealing it (this will help prevent ice crystals).

So that is going to wrap it up with this special food chutney for freezing recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!