Category Archives: Chutneys

Methamba #Chutney

Methamba

An easy to make summer special chutney which goes well with chapatis, and parathas; Methamba is the best way to put to use the ‘kairi’ or raw mango which has started to ripen a bit. Such a mango is neither useful for tangy flavors nor can be counted as sweet, hence this use.

Ingredients:

  1. 1 cup – Raw2Ripening Mango diced
  2. ¾ cup – Jaggery, can be adjusted according to taste
  3. 5pcs – Dried Red Chilies
  4. ½ Tbsp. – Mustard seeds
  5. 10 – 15 – Curry leaves
  6. ½ Tbsp. of Methi Dana (Fenugreek Seeds)
  7. ½ Tbsp. of Methi powder
  8. 3 Tbsp. – Vegetable oil
  9. ½ Tbsp. – Turmeric powder
  10. 1 Tbsp. – Red Chilly powder
  11. Salt to taste

Method:
Dice the mangoes into ½ inch pieces. Bring the oil to heat and add mustard seeds. Once the mustard seeds have splattered add dry red chilies, fenugreek seeds, curry leaves, turmeric powder, red chili powder and methi powder in that order. Now add the mango and mix well. Once the mango starts to change color and softens, add salt and Jaggery. Mix well while on heat till the mixture comes together.
The Chutney is ready to serve. This can last outside up to 3 days and more if refrigerated.

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Moong & Kairi #Chutney, #Pacchadi

Moong_Kairi_Chutney

A humble, easy to make chutney which goes well with chapatis, white steamed rice & rasam, and even as a bread-spread!

Ingredients:

  1. 1 cup – Raw Mango diced
  2. 1½ cup – Moong Dal soaked
  3. 5pcs – Green Chilies
  4. 4pcs – Dried Red Chilies
  5. ½ Tbsp. – Mustard seeds
  6. ½ Tbsp. – Cumin seeds
  7. ½ Tbsp. – Urad dal seeds
  8. 8-10 – Curry leaves
  9. 2-3 pinches of Heeng (asafetida) powder
  10. 1½ Tbsp. – Vegetable oil
  11. Salt to taste

Method:
Coarsely grind the first 3 ingredients and salt. Transfer the paste into a serving bowl.
Heat oil in a small wok and add Mustard seeds and let them splutter. Now add Cumin seeds, Urad dal, Dried Red chilies and curry leaves. Roast a bit and add Heeng (asafetida) powder. Turn off the stove. Add this to the ground mixture in the bowl. Mix gently.
The Chutney is ready to serve.


Gourd-Peel Chutney

hmmm… in the name of YUMMY, I cant resist but share this recipie for a chutney. here we go…

Ingredients:

clean bottle gourd (doodhi, lauki) peels diced — 1 cup
roasted peanut powder or roasted sesame powder — 1/2 cup
tamarind pulp — 1/2 cup
dried red chillies — 4-6
mustard seeds — 1+1/2 teaspoons
urad dal — 1 teaspoon
cumin seeds — 1 teaspoon
turmeric powder — 1/2 teaspoon
crushed jaggery — 1/2 cup
vegetable oil — 2 tablespoons

Method:

Wash the bottlegourd thoroughly and peel it. Keep the peels (You can use the gourd to make sabzi). Dice the peels and set them aside.

Put 2 tablespoons of oil in the wok or frying pan and heat it to slightly smoke.
Add mustard seeds to it and let them pop, after that add urad daal and cumin seeds and when they are light brown add dry red chillies to it, now add turmeric powder and the peels to the frying pan stir saute for 5 mins. cover with lid and turn off the stove.
let it stay for another 5 mins.

Now in a grinder /mixer put the entire stuff that was in the frying pan and make a paste of it. add ground nut / sesame seed powder and crushed jaggery along with tamarid pulp and grind to a smooth paste. Add salt to taste and a little water to get desired consistency.

Serve in a bowl and its ready to go with parathas or chapatis or fresh steamed rice or can even be used as a Bread Spread!

Oh one more thing, when u rinse the mixer jar don’t throw away the water, add it to your dal and savor a different flavour !

YUMMY… isnt it!