05
Mar 17

Raw mango khatti-meethi chutney (can be kept for longer period)

This chatapati raw mango chutney surely set your taste bud in the delicious mode; due to its mild sweetness, sour, hot and spicy. You can prepare it and can use for months. It can go well with stuffed paratha or any meal.

Ingredients:

  • Raw mango: ½ kg
  • Onion: 50 gm
  • Ginger: 10 gm
  • Garlic:  5gm
  • Sugar/Jaggery: 100gm
  • Salt: 1 ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: 1 teaspoon
  • Kalongi: ½ teaspoon

Preparation:

  1. Peel off and grate raw mangoes. Keep aside.
  2. Chop onion, garlic, and ginger into small pieces. Keep aside.

Method:

  1. Take a wok; put grated mango, onion ginger, and garlic into it.
  2. Cook on medium flame until it gets soft, add salt, sugar, chili powder, turmeric powder, Garam masala and Kalongi and cook until done and liquid dries up.
  3. (Because when we add sugar it becomes liquid again.)
  4. Chutney is ready to serve as a side dish.

Note:

  1. You can store this for a month or two even outside at normal temp, in the refrigerator a bit longer too.
Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)

Ingredients

Ingredients

Chop onion, garlic, and ginger into small pieces

Chop onion, garlic, and ginger into small pieces

put grated mango, onion ginger, and garlic

put grated mango, onion ginger, and garlic

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add chili powder, turmeric powder

add chili powder, turmeric powder

cook until done

cook until done

add garam masala powder

add garam masala powder

add garam masala powder

add garam masala powder

Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)


09
Feb 17

Ridge gourd peel ki chutney(beerakaya/peerkangai chutney)

‘Ridge gourd peel ki chutney’ provides key nutrients of many vitamins, minerals and fiber which is present in the outer skin. The ridge gourd peel helps to prevent age related macular degeneration.

This is one of the basic and popular south Indian chutney; it is served with hot steamed rice, a tablespoon ghee, hot rasam and papad…delicious…very delicious…

Ingredients:

  • Ridge Gourd: ½ kg (~2 cups of peel)
  • Madras onion: 6-8 no.
  • Tomato: 1 no. (Medium size)
  • Cooking Oil – 1 table spoon
  • Urad Dal / split black gram- 1 table spoon
  • Dry Red Chilies: 2 no. (As per your taste)
  • Garlic: 4 to 6 cloves
  • Ginger: 2” pieces
  • Tamarind – 1 table spoon (as per your taste)
  • Jaggery – 1 teaspoon (optional)
  • Salt: 1 teaspoon

Seasoning:

  • Cooking Oil – 1 table spoon
  • Mustard Seeds: 1 teaspoon
  • Cumin: 1 teaspoon
  • Dry Red Chili: 1 no.
  • Urad dal: 1 teaspoon
  • Curry leaves – 1 twig
  • Asafoetida: ¼ teaspoon

Preparation:

  1. Wash and discard the sharp edges and veins of the ridge gourd, peel the skin of ridge gourd shown in the photo. You can use the pulp of this in other recipes, for this recipe you need only the peel, peel should be thicker than normal peel, the peeled portion can be used as per your normal preparation.
  2. Chop onion, garlic, ginger and tomato, keep aside

Method:

  1. Heat 1 tablespoon of oil, Add cumin sputters it for few seconds, add ginger, garlic, onion, tomato, and curry leaves one by one into one minute intervals.
  2. Add salt, tamarind pulp and red chili, fry for couple of minutes, cover it and cook till it is done (liquid dried up). Put off the flame, allow to cool.
  3. Grind fried and cooked peel of ridge gourd, Make course paste, Ridge gourd peel ki chutney is ready after seasoning.

Seasoning:

  1. Heat oil in a pan, add mustard seeds, urad dal, dry red chili, asafoetida and curry leaves. Let it sputter, add grinded chutney, fry for couple of minutes on medium flame (continue stirring), put off the flame, transfer into serving bowl.
  2. Ridge gourd peel ki chutney is ready to be Served with rice, idli or dosa.
  3. It can be served with steamed rice or chapati also.
Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ingredients

Ingredients

discard the sharp edges and veins of the ridge gourd

discard the sharp edges and veins of the ridge gourd

peel the skin of ridge gourd

peel the skin of ridge gourd

Ingredients

Ingredients

Ingredients

Ingredients

Add cumin

Add cumin

add ginger, garlic

add ginger, garlic

add ginger, garlic, onion

add ginger, garlic, onion

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato , and curry leaves

add ginger, garlic, onion, tomato
, and
curry leaves

add ridge gourd peel

add ridge gourd peel

Add salt, tamarind pulp and red chili

Add salt, tamarind pulp and red chili

fry for couple of minutes

fry for couple of minutes

cover it and cook till it is done

cover it and cook till it is done

Grind fried and cooked peel of ridge gourd

Grind fried and cooked peel of ridge gourd

Make course paste

Make course paste

Seasoning

Seasoning

add mustard seeds, urad dal, dry red chili, and asafoetida

add mustard seeds, urad dal, dry red chili, and asafoetida

add curry leaves

add curry leaves

add grinded chutney

add grinded chutney

fry for couple of minutes

fry for couple of minutes

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)


19
Nov 16

Peanut chutney (Moongphali ki chutney)

Ingredients:

  • Peanut: 50gm
  • Curd: 2 tablespoon
  • Salt: ½ teaspoon

For seasoning:

  • Refined oil: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Curry leaves: 8-10 no.

Preparation:

  1. Dry roast peanut, discard the skin keep aside.

Method:

  1. Put peanut and salt in mixer along with water, grind this to fine paste. Add curd and mix well, chutney is ready after seasoning.

For seasoning:

  1. Take a small fry-pan, heat oil; add mustard seed and curry leaf, when they sputter, put off the flame.
  2. Add this as a garnish to the chutney, now chutney is ready to be served.
Peanut chutney (Moongphali ki chutney)

Peanut chutney (Moongphali ki chutney)

Ingredients

Ingredients

Ingredients

Ingredients

grind this to fine paste

grind this to fine paste

Add curd

Add curd

seasoning

seasoning

Add seasoning

Add seasoning


08
Nov 16

moongphali ki chutney (Raw peanut dip)

Indulge your taste buds in peanut chutney, which is not roasted. Authentically we roast the peanut then only prepared, but in this recipe peanut chutney is made without roasting. It is magically delicious and finger- licking, using green chili and garlic.

Ingredients:

  • Raw Groundnut: 100gm.
  • Salt:  1 teaspoon (as per taste)
  • Green chili: 2 no. (As per taste)
  • Garlic: 3-4 flacks

For seasoning:

  • Cooking oil: 1 teaspoon
  • Mustard seed: 1 teaspoon
  • Asafetida: 1 pinch
  • Red chili: 1 no.
  • curry leaves: 1 twig

Method:

  1. Grind all ingredients together, make fine paste.Transfer this paste into serving bowl, Keep aside.

For seasoning:

  1. Take a small fry pan, put oil in it, when smoke begins to come, add mustard seed, whole red chili, sputter it for few seconds.
  2. Put off the gas. Add asafetida, spread this seasoning all over the chutney.
  3. Chutney is ready to serve with breakfast or meal, you can serve this chutney with upma, dosa, or any dish
Moongphali ki Chutney (raw peanut dip)

Moongphali ki Chutney (raw peanut dip)

Ingredients

Ingredients

Grind all ingredients together

Grind all ingredients together

grinded paste

grinded paste

seasoning

seasoning

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

Spread this seasoning

Spread this seasoning

Moongphali ki Chutney (raw peanut dip)

Moongphali ki Chutney (raw peanut dip)


01
Oct 16

Date and tamarind chutney (phalahari chutney)

Ingredient:

  • Seedless Date: 50 -60 gm.
  • Tamarind: 50 gm
  • Jaggery/ sugar: 50 gm
  • Dry ginger powder: half teaspoon
  • Sendha namak (White rock Salt): 1 tea spoon
  • Clove: 5 no. (Roasted powder)
  • Hot Water: 1 and half cup

Preparation:

  1. Soak tamarind into hot water for half an hour, mash it and take out pulp (you can mash it with the help of sieve). Keep aside
  2. Chop the dates roughly, keep aside.

Method:

  1. Pour tamarind pulp, sugar and date into heavy bottom pan, boil it till date get soft, it will take 8-10 minutes on medium flame. Put off the flame. Pass this mixture from sieve and grind the residue again pass through mixture with sieve. You can add little quantity of water if required, Discard the residue now.
  2. Add salt, dry ginger powder, cumin powder, boil for couple of minutes for required consistency .put off the flame, add cloves powder into it. Stir well.
  3. Now Date and tamarind chutney (phalahari chutney) is ready to be served with ‘phalahari Paniyaram’,’phalahari handwa’,’ phalahari tikki’ and may more.
    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Ingredients

    Ingredients

    Pour tamarind pulp, sugar

    Pour tamarind pulp, sugar

     boil

    boil

     boil

    boil

    sieve

    sieve

     grind

    grind

    sieve

    sieve

    sieve

    sieve

    sieve

    sieve

    mixture

    mixture

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    boil

    boil

    add cloves powder

    add cloves powder

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)