Category Archives: Chutney

Recipe – Sweet Potato Chutney

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Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

  • Sweet Potato: 1 medium
  • Water: as required
  • Salt: 1 teaspoon or to taste
  • Oil: 1 teaspoon
  • Mustard seeds: 1/2 Teaspoon
  • Ginger: 1 teaspoon, chopped
  • Green chili: 1 teaspoon, chopped
  • Black pepper powder: 1/2 teaspoon
  • Curry leaves: 2-3 (optional)

Method

  • Cut the sweet potato into 3-4 pieces.
  • Boil with water in pressure cooker for 2 whistles or in a pot until well cooked.
  • Take out from the water and peel it.
  • Blend it with ginger and green chili in a blender until smooth.
  • Heat oil in a pan, add curry leaves and mustard seeds.
  • After 30 seconds, add the blended puree, salt and black pepper powder.
  • Let it boil for 3-4 minutes.
  • Turf off the heat.
  • Serve hot or let it cool, then store in a container. It stays good for 4-5 days.

 

 

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Tomato’s Sweet Chutney

Sweet Tomato Chutney
Sweet Tomato Chutney

Prep Time: 5 minutes

Cooking Time: 6-7 minutes

Serves: 4

Ingredients

  • Tomato: 4 medium sized, washed and chopped into small pieces (2 Cups)
  • Oil: 2 Teaspoon
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 teaspoon
  • Red Chili Powder: 1 teaspoon
  • Sugar or Jaggery (Gur): ½ cup
  • Salt: 1 Teaspoon
  • Turmeric powder: ½ Teaspoon (optional)
  • Water: ½ Cup (Optional)

Method

  • Heat Oil in a pan, add Bengali Panchforon, and when it changes color, add tomatoes, salt, turmeric powder and red chili powder. Stir and cover it till tomatoes are cooked.
  • Add sugar or jaggery, cook again till sugar or jaggery melts.
  • Serve hot
  • Or, let it cool and preserve it in an air-tight container. It stays good for 5-6 days.

Recipe: Red Chili Tomato Chutney

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Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

  • Tomato: 2 medium sized, washed and chopped
  • Onion: ½ of a medium sized, chopped
  • Peanuts: 6-7
  • Split urad dal: 1 teaspoon
  • Ginger: ¼ teaspoon, chopped or crushed
  • Garlic: ¼ teaspoon, chopped or crushed
  • Green chili: 1, chopped
  • Curry Leaves: 4-5
  • Dried red chili: 4-5
  • Oil: 1 Teaspoon
  • Mustard seeds: ¼ Teaspoon
  • Tamarind Paste: ½ tablespoon
  • Sugar or Jaggery (Gur): ½ tablespoon
  • Salt: ½ Teaspoon or to taste
  • Water: ¼ Cup or as required

Method

  • Dry roast the peanuts and keep aside.
  • Heat Oil in a pan, add mustard seeds, and when it starts to splutter, add curry leaves, dried red chili. Stir for 1 minute.
  • Add peanuts, urad dal, onion, ginger and garlic. Sauté till onions are light brown.
  • Add tomatoes and green chili. Sauté till tomatoes are well cooked.
  • Turn off the heat, let the mixture cool down.
  • Add this mixture, tamarind paste, sugar, salt and water to grinder and grind to a smooth batter.
  • Adjust water to get the required consistency.

Recipe – Coriander Chutney/ Dhaniya patti ki chutney

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Prep Time: 10 mins

Ingredients

  • Fresh coriander leaves chopped: 2 cups, washed
  • Cumin Seeds: ½ Teaspoon
  • Green chilies chopped: 2
  • Ginger: chopped, 1 teaspoon
  • Onion: ½ of a medium sized, chopped
  • Tomato: ½ of a medium sized, chopped
  • Peanuts: 10 pieces
  • Salt: ½ Teaspoon to taste
  • Coriander powder: 1/2 tablespoon
  • Lemon juice: 1 teaspoon
  • Water: 1/4th Cup or as required

Method

  • Blend all the ingredients in a blender to a smooth paste.
  • Adjust water to get the required consistency.

Recipe – Mango Chutney

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Prep Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4

Ingredients

  • Mango: 2 medium sized, washed and chopped into small pieces
  • Oil: 1 Teaspoon
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 ½ teaspoon
  • Red Chili Powder: 1 teaspoon
  • Sugar or Jaggery (Gur): 2 tablespoons
  • Salt: 1 Teaspoon
  • Turmeric powder: ½ Teaspoon (optional)

Method

  • Heat Oil in a pan, add Bengali Panchforon, and when it changes color, add Mangoes, salt, turmeric powder. Stir and cover it till Mangoes are cooked.
  • Add sugar or jaggery, and red chili powder. Cook till sugar or jaggery melts.
  • Turn off the heat and serve hot.
  • Or, let it cool and preserve it in an air-tight container.

Cook’s Note

 

Recipe – Guacamole / Mexican Avocado Paste / Avocado Side Dip

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Prep Time: 5 Minutes

Cook Time: 0 Minutes

Serves: 2

Ingredients

  • Avocado: 1, peeled and de-seeded
  • Olive oil: ½ Tablespoon
  • Vinegar: ¼ Teaspoon
  • Lemon Juice: 1 Tablespoon
  • Garlic: 2-3 cloves, chopped
  • Onion: ¼ of a medium sized, chopped
  • Tomato: ¼ of a medium sized, chopped
  • Salt: 1 teaspoon
  • Cumin powder: 1/2 Teaspoon
  • Green Chili: 1, chopped
  • Coriander leaves: ½ tablespoon, chopped
  • Mint leaves: 4-5, chopped

Method

  • Take out the pulp from avocado.
  • Using a fork smash the pulp to a smooth paste.
  • Add chopped onion, tomato, garlic, green chili, coriander leaves and mint leaves.
  • Mix well and smash it roughly.
  • Add oil, vinegar, lemon juice, salt and cumin powder.
  • Mix well and serve.
  • You may blend all the ingredients in a blender to a smooth paste.