| Chutneys |
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Yoghurt Chutney
Ingredients:
1 kilo yogurt
2 big onions, chopped fine
6 green chillies
1-2 sprigs of coriander leaves
1 1/2 tsp salt
Method:
Beat the yogurt until smooth. Add salt, finely chopped onions, tomatoes, green
chillies and
coriander. Mix well.
MANGO PICKLE
Ingredients
3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar
Method
1.Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
2.Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
3.On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
4.Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the
fabric or use disposable.
5.In a large plastic or glass bowl, mix all the dry ingredients left.
6.Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
7.Transfer to a clean jar and press down lightly.
8.Pour remaining oil on top. Allow to marinate for 10 days before using.
9.Take out in small quantities for use in a small glass jar.
10.The main jar should always have a layer of oil floating on top.
Note:
Press down the pieces and masala firmly. This pickle will not go bad for over a year even at room temperature.
Tomato Onion Curd chutney:
Method
1.Take two Tomatoes, one Onion, one Chilli. Cut them.
2.Take two spoons of oil in kadai and heat it add mustard seeds. When
it starts giving sound add curry leaves and add the cut tomato and
onion and chilli.
3.Allow it to fry for some time.
4.Cool it and add salt, haldi, thick beaten curd and little coriander.
This goes with Biryani Rice, Any Rice item or with any
Chapathi, Puri in fact
with any item.
GONGURA PACHHADI
5-8 bunches of fresh red gongura leaves.
2 table spoons of red chilli powder.
1/4 teaspoon fenugreek seeds roasted and
powdered.
1 teaspoon mustard seeds.
A pinch of Asafoetida.
A pinch of turmeric powder.
Salt to taste.
5 table spoons of oil.
4-5 cloves of garlic (optional).
Method:
1.Wash the Gongura leaves, seperate them from the stalks and cut them into thin, long pieces
2.Heat oil in a saucepan. Add a pinch of asafoetida and mustard seeds
3.When the seeds splutter, add the chopped gongura leaves and garlic cloves (optional)
4.Mix well and add salt, red chilli powder, powdered fenugreek seeds and turmeric powder
5.Fry the leaves till they are well cooked. Cook on a medium flame till the oil seperates from the cooked leaves
6.Add some more oil if the gongura sticks to the pan. Cool the chutney and store it in an
air-tight jar
7.The Gongura Pachchadi can be served with hot rice and ghee.
Coconut Chutney
Ingredients
Coconut (grated) 1 cup
Chana Daal 2 tsp.
Green Chili 2 - 3
Ginger 1 inch (???)
Coriander Leaves (???)
Hing 1/4 tsp.
Lemon Juice to taste
Salt to taste
Method
Fry Chana Daal (if used).
Grind all ingredients and mix.
It's also possible to use yogurt, in which case the Lemon juice may be left out. Or used.
Anything goes, apparently.
Zucchini Chutney
Ingredients
Zucchini 2-3
Onions 1
Hing 1/2 tsp.
Tamcon 1/2 tsp.
Green chillies 2-3
Method
Fry cut zucchini, onions, and green chillies.
Add turmeric, salt, cook on low flame for 5 - 10 minutes.
Boil tamcon, add to mix above.
Pulverize the whole thing in blender.
Seasoning: Thalshi Kottify with mustar seeds, urad daal.
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