Sweet mango chutney has become furiously popular recently, with it being served regularly at wedding receptions in Pakistan. Previously, even before this popularity it was always liked by the young and old alike. It renders a great tangy taste to otherwise dull veggy dishes..

INGREDIENTS:

• 3 Large Ripe Mangoes, peeled and cut into chunks
• 2 Tsp Sugar
• 1 Tsp Lime Juice
• 5 Large Dates, pitted
• 1 Tsp Cumin Seeds, roasted
• 1/2 Tsp Coriander Seeds, roasted
• Salt to taste
• 2 Tsp Cooking Oil

INSTRUCTIONS:

1. Start by peeling the mangoes and cut them into small chunks.
2. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
3. Drain, mash well and set aside to cool.
4. Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste.
5. Adjust salt if needed.
6. Remove from blender and store in an airtight container.
7. Enjoy with a variety of curries and rice dishes.
8. This chutney keeps well for over a week when properly stored in the fridge.

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This Original Homemade Pizza Sauce recipe works wonders transforming a homemade pizza into a professional one. You gotta try this one out.

INGREDIENTS:
* 1 medium onion, finely chopped
* 2 tablespoons olive oil
* 500 grams can whole/chopped Italian plum tomatoes
* 2 teaspoons concentrated tomato puree
* 1 tablespoon white wine vinegar
* 3 teaspoons sugar

INSTRUCTIONS:
1. In a large saucepan, gently saute the onion in the oil until transparent.
2. Add the tomatoes and bring to the boil.
3. Once simmering, add the tomato puree, the vinegar and sugar. Simmer for a full hour, using a wooden spoon to break up any tomato pieces. If the sauce still has pieces of tomato, pass through a sieve before bottling and storing in the refrigerator for up to two weeks.
4. Spread thinly on pizza, use over pasta with a grated, strong, hard cheese, or use as a base for more complex meat sauces for pasta.

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In Pakistan and India pickles of all sorts have a special place in lunch and dinners. Specially the village folk are very fond of these tongue twisting delicacies which are also comparatively cheap to make or buy. Many dozens of different types of pickles are common. However, we will get you started with the basic and most popular one. Others will follow soon.

INGREDIENTS:

* 2 Dozen unripe Mangoes (washed, dried and cut lengthwise into strips)
* 1 Tbsp. Onion Seeds (Kalonji)
* 1 Tbsp. White Cumin Seeds (White Zeera)
* 1 Tbsp. Mustard Seeds (Rye)
* 1 Tbsp. Coriander Seeds (Dhania)
* 3 Tbsp. Table Salt
* 1 Cup Red Chilli Powder (Pisi Lal Mirch)
* 1 Tbsp. Garlic ground
* 4 Cups Cooking Oil

INSTRUCTIONS:

1. Put the cut quarter strips of mangoes in a large bowl and sprinkle salt all over. Mix Well with either clean hands or a wooden spatula.
2. Now spread out the salted mangoes slices on a tray and leave in direct sunlight to dry for 2 or 3 days, or until the skin becomes soft and pliable.
3. Fry all of the spices in 2 cups of the oil until they turn light brown. Separate from the oil, grind to a smooth paste and leave aside.
4. Put the rest of the oil in a saucepan and heat well. Add all of the ground spices and stir for 1 minute. Then add all of the dry mangoes. Stir fry very briefly and remove from heat immediately.
5. Allow the contents to cool down completely.
6. Now place the ready tangy tongue twisting mango pickle in an airtight jar or container and store at room temperature. This pickle can be preserved for months in a row and enjoyed for a long while.

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Another easy to cook yet great tasting recipe from the masters. It is simple to make but until a few years back the master chefs never revealed this simple recipe. It is yours just for the asking.

INGREDIENTS:
* 250 gms. Tamarind
* 2 Tsp. Tamarind Paste
* 1 Tsp. Cumin Seeds (dry roasted and ground)
* 1 Tsp. Red Chillies Powder
* 1 Tsp. Ginger Powder (Sonth)
* A pinch of Black Salt
* Normal Salt to Taste

INSTRUCTIONS:
1. Soak the tamarind in a large cup of water.
2. After 30 minutes strain the tamarind, de-seed it if necessary; add tamarind paste and all spices except black salt and cook for ten minutes.
3. Remove from heat; add black salt after ten minutes.
4. Sweet tamarind chutney is made in the same way; just add ½ cup brown/white sugar. Allow chutney to cool before adding black salt. Store chutney in clean bottles in refrigerator. Given a wooden spoon this chutney can last quite a few days. This chutney is used with a variety of bhajis, kebabs and so on.

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An all-rounder chutney that is used along with kebabs, BBQ, rice recipes and so on. The freshness of mint and coriander directly affects the aroma and the sting of this ever popular chutney .

INGREDIENTS:
* 1 medium sized bunch of Mint (Pudina) leaves
* 1 small bunch of Green coriander (Hara Dhaniya)
* 3 Green chillies
* 1 Tsp. Tamarind (Imli) paste OR juice of 1 lemon (Leemu)
* 1-2 fingers/leaves of Fresh Garlic (Lahsan)
* 1 Tsp. Sugar
* Salt to taste

INSTRUCTIONS:
1. Grind the mint leaves, green coriander, green chillies, garlic, salt, and sugar to a coarse but smooth paste either in a stone grinding bowl or in an electric mixer.
2. Add the tamarind paste or lemon juice, mix well and serve as an accompaniment with a number of main courses and side dishes.
3. Beware the pungency of green chillies varies greatly, use your discretion and taste the chillies before putting them in your food!

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes

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