LG MC2146BP Owner's Manual page 44

Chatpat Corner
Category Weight Limit
Aam Ki
CC7 0.3 kg
Chutney
CC8 Coconut 0.3 kg
Chutney
0.3 kg
CC9 Gongura
Chutney
CC10 Til Ki 0.2 kg
Chutney
Utensil
Microwave Safe
For
(MWS) Bowl
Aam (peeled & chopped)
Kishmish (seedless & chopped)
Chopped ginger & garlic
Tamarind pulp
Salt & sugar
Method :
Microwave Safe
For
(MWS) Glass Bowl
Fresh grated coconut
Chopped green chillies
Chopped ginger
Roasted split gram dal (optional)
Salt
For tempering
Oil
Mustard seeds
Broken dry red chillies
Curry leaves
Method :
Microwave Safe
Gongura
(MWS) Glass Bowl
Chopped onion
Chopped green chillies
Mustard seeds
Oil
Salt & red chilli powder
Method :
Microwave Safe
For
(MWS) Glass Bowl
Roasted til
Tamarind paste
Green chilli
Coriander leaves
Mint leaves
Water
Garlic pods
Salt
For Tempering
Oil
Cumin seeds
Curry leaves
Red chilli (dry)
Method :
Instructions
1. In a MWS bowl mix all the ingredients. Cover. Select category &
weight & press start.
1. Grind grated coconut, chopped green chillies, ginger, roasted split
gram dhal, salt together in a blender.
2. In a MWS glass bowl add oil, mustard seeds, broken dry red
chillies, curry leaves. Select category & press start.
3. Pour the tempering over the chutney & serve.
1. Grind all the ingredients together except mustard seeds & oil.
2. In a MWS glass bowl add oil & mustard seeds. Select category &
press start.
3. Mix the grind ingredients with the mustard seeds & serve.
1. Grind together roasted til, tamarind paste, green chilli, coriander
leaves, mint leaves, garlic pods, salt & water in spice grinder.
Make a rough paste.
2. In a MWS glass bowl take oil, cumin seeds, curry leaves & dried
red chilli. Mix well. Select category & press start.
3. When beeps, add the grounded paste to the tempering & mix
well.
44
0.3 kg
300 g
25 g
2 tsp
1 tbsp
As per taste
0.3 kg
300 g
2 nos.
1 tbsp
1 tbsp
As per taste
1 tsp
½ tsp
1 no.
A few
300 g
1 no.
5 nos.
1 tbsp
1 tbsp
As per taste
0.2 kg
½ cup
2 tbsp
4-5 nos.
2 tbsp
1 tbsp
½ cup
2-3 nos.
As per taste
1 tbsp
1 tsp
6-7 nos.
2 nos.