The Amaklamatic Chutney Recipe Generator

	A	B	C	D	E	F	G	H
1	Cooked Ingredients	Raw Ingredients	Nutty Stuff	Herbs	Salt	Acid	Sweet	Tempering
2	Pick no more than 2 and Check Sheet 2 for suggested Cooking Methods for each ingredient	Pick 1 (Optional if cooked ingredients are picked)	Pick no more than 2 and roast in oil	Pick no more than 2 and use raw	Season	Optional, Pick 1	Optional	Fat of your choice
3	Beetroot	Carrot	Coconut	Coriander	Table Salt	Vinegar (all types)	Sugar (brown or white)	Mustard
4	Eggplant	Raw Papaya	Chana Dal	Mint	Black Salt	Lime juice	Jaggery	Cumin
5	Ridge gourd	Pomegranate	Peanuts	Parsley	Soy sauce	Yoghurt	Honey	Asafoetida
6	Tomato (red or green)	Raw Mango	Sesame (white or black)	Rosemary		Orange juice		Curry Leaves
7	Cabbage	Ginger	Niger seed	Thyme		Sour Cream		Urad Dal
8	Sweet Potato	Plums	Roasted Gram	Chives		Tamarind
9	Capsicum	Pineapple	Cashews	Basil		Pineapple juice
10	Garlic	Dried fish	Macadamia nuts	Lime leaves (the non bitter kind)
11	Onion	Dried shrimp/prawns	Walnuts
12	Chillies (any kind)	Indian Gooseberry (Amla)	Brazil Nuts
13	Dates	Radish	Roasted Urad
14	Pumpkin
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16	Random Recipe (Ctrl R or Cmd-R to generate)				General Instructions
17	Cook				1. Start with 1 item per column chutneys before venturing into combinations.
18	Beetroot	Boil or Saute			2. Pay attention to flavour combinations. Avoid 2 sweet or 2 sour ingredients
19	Dates	Soak in water & boil	Optional ingredient		3. Don't sweat about proportions. Go easy on the salt/acid/sweet column and a general rule of thumb is use relatively less of strong flavours like ginger, garlic, chillies, mango and relatively more of blander/weaker flavours like beetroot, capsicum etc.
20	Sesame (white or black)	Saute till slightly brown
21	Add in
22	Carrot		Optional Ingredient
23	Parsley				4. If your chutney feels a bit one-dimensional or bland, add extra acid
24	Blend in mixie/food processor and season with				5. Tempering/Tadka is representative, use whatever you are used to using
25	Black Salt				6. Some herbs like rosemary can be overwhelming, so use in tiny quantities, and don't mix with other herbs
26	Adjust taste optionally with anything from the Sweet column
27	Vinegar (all types)				7. If your chutney feels dry or too thick, add water, then adjust salt/acid again
28	Temper with Mustard, Cumin, Asafoetida, Curry Leaves & Urad dal in an oil of your choice		Optional Step		8. For cooked ingredients, you have a choice of sauteing, boiling, broiling & flame grilling. Ingredients like eggplant, tomatoes & capsicum can be flame grilled. Experiment & figure out which method works best
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