Category Archives: Chutney

Recipe: Red Chili Tomato Chutney

IMG_20170611_204746Prep 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.
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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
  • Lemon juice: 1 teaspoon
  • Water: 1/4th Cup or as required

Method

  • Blend all the ingredients in a blender to a smooth paste.

Recipe – Mango Chutney

img_20170606_195204.jpg

Preparation 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.