Chutneys


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Bell Pepper Chutney

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This is a great way to have your family enjoy the Bell Peppers….

Ingredients

  • Bell Peppers – red, orange, yellow,green – 1 each ( Cut into Long Pieces)
  • Mustard – 1 1/2  tsp
  • Cumin – 1 tsp
  • Fenugreek Seeds(Methi) – 1/2 tsp
  • Dried Red Chili – 4-5
  • Black Gram (Urad dal) – 2 tsp
  • Asafetodia (Hing)
  • Coriander – 1/4 bunch
  • Tamrind Paste – 1 1/2 – 2 tsp (as desired)
  • salt  – 1 tsp
  • Oil – 2-3 tsp

Directions

  • Heat oil in a pan.
  • Fry Mustard, jeera,methi, hing, Red mirchi, Urad Dal  (like tadka). Once done, take it out into a container and allow it cool.
  • Use the same pan and fry Bellpeppers until well roasted.
  • Blend the Tadka, Roasted Peppers, Tamrind paste, salt,coriander leaves all together.
  • Enjoy with Rice, Roti, Idli or Dosa.

Red Bell Pepper Chutney

I ate this chutney at one of my aunt’s place and loved it…..The flavor is very unique and the color is blissful! This is easily prepared by roasting red bell peppers, garlic and dried red chillies and by blending them including peanuts, jaggery and tamarind juice. I made this at one of my potluck dinners and it was hit….Here is the detailed recipe. Hope you enjoy it as much we do in our family and friends.

Ingredients

  • 3 Red bell peppers
  • 5 Red chillies
  • 5 Garlic cloves
  • 1/2 cup Roasted Peanuts
  • 1 tbsp Tamarind paste or juice from tamarind
  • Salt as desired

Directions

  • Heat oil is a heavy bottomed pan.
  • Add garlic, red bell peppers, salt and red chillies.
  • Let is cook till all the ingredients are soft.
  • Set aside for it to cool down.
  • Blend the roasted peanuts to coarse powder.
  • Blend the cool down pepper mixture, peanut powder and tamarind paste.
  • Don’t add water unless its needed. The pepper contains water and that should be self sufficient.
  • Season with mustard seeds, curry leaves, fenugreek seeds and red chillies.
  • Enjoy with some plain white rice or even Dosa or Idli.

Dosakayai Pachadi

Ingredients

  • 1 Dosakai
  • 2 tbsp Tamarind paste
  • 10 Red chillies
  • 1 tsp Mustard seeds
  • 2 tsp Black gram dhal
  • 1/4 tsp asafoetida
  • Salt to taste Oil for seasoning a few Curry leaves

Directions For Cooking

  • Peel and chop dosakai into small pieces.
  • Heat oil in a pan add little oil add the chopped pieces, tamarind, salt, red chillies and let it cook for a few minutes.
  • When cools down grind to thick paste.
  • Season with mustard seeds, cumin, black gram dhal, curry leaves.
  • Serve with plain rice and a drizzle of desi ghee.

Eggplant(Vankaya) Pachadi

Ingredients

  • 5 Small brinjals(eggplant)
  • 15 Red chillies
  • 2 tsp Coriander seeds
  • 1 tsp Urad dhal
  • small size Tamarind
  • as desired salt

Directions For Cooking

  • Wash and finely chop brinjals and soak in turmeric water.
  • Heat oil, fry red chillies, coriander and urad till it turns golden color and then powder it in a mixie.
  • Fry brinjal in little oil till complete moisture is absorbed. Add fried pieces to the powdered ingredients along with tamarind, salt and diced onion.
  • Pound together to coarse paste. Season with mustard seeds and mix with the pachadi.
  • Serve with plain white rice along with ghee as first course in a meal.

Gonkura Pachadi

Ingredients

  • 2 cups Gonkura leaves
  • 15 Green chillies
  • 1 Big onion
  • 2 tsp Coriander seeds
  • 1/4 tsp Fenugreek seeds
  • 1/4 tsp Mustard seeds
  • 5 flakes Garlic
  • 3 tbsp Oil
  • a pinch Asafoetida
  • as required Salt

Directions For Cooking

  • Pick and wash leaves. Fry leaves separately in oil till it shrinks.
  • Heat little oil in a cooking pan, add mustard, fenugreek, asafoetida and remove when it splutters. Fry coriander seeds and green chillies and remove.
  • Grind leaves along with roasted spices and mix diced onion, salt to coarse paste.
  • Heat little oil, season little mustard seeds and garlic add to this paste and mix well.

Sweet N Sour Mango Chutney

Ingredients

  • 300 gm Raw mango
  • 200 gm Sugar
  • 150 ml Water
  • 3 Bay leaves
  • 1 inch Cinnamon
  • 4 Red chillies
  • 2 Tbsp Vinegar
  • 50 gms Raisins
  • 1 Tsp Red chilli powder
  • Salt as desired

Directions For Cooking

  • Peel the mangoes and cut into long thick pieces. Discard the kernel. Soak the mango pieces in water for an hour. Drain the water. Heat 150ml water and add the mango pieces along with bay leaves and red chillies.
  • Cook the mango pieces till they change color, while cooking add other ingredients and cook till the syrup is almost dry.
  • Remove from heat, cool and store in a airtight container.

Suggested Accomaniments: Served with puris or pakoras

Mango N Grapes Chutney

Ingredients

  • 300 gm Raw mango
  • 100 gm Green grapes
  • 1 medium-sized Apple
  • 150 ml Water
  • 150 gm Sugar
  • 1 inch Cinnamon
  • 2-3 Cloves
  • 2-3 Cardamoms

Directions For Cooking

  • Pell the mango and cut into long thick pieces. Soak in water for an hour. Peel the apple and cut into long, thick pieces. Discard the seeds. Heat water in a pan and put the mango pieces. Add all the spices and cook over a low flame for about 5-6 minutes. Add the apples and continue to cook for another 2 minutes. Add the sugar and cool till the apple and mangoes are soft. Add the grapes and cook for one minute and put off the flame. This chutney, when kept in the fridge, can last 5-6 days.

Raw Mango Chutney

Ingredients

  • 1 kg Raw mango pulp
  • 10 gm Red chilli powder
  • 750 gm Sugar
  • 15 gm Cloves, cinnamon, black cardamom,black pepper
  • 1 tsp Glacial acetic acid
  • 1 1/2 Cumin seeds
  • 20 gm Salt

Directions For Cooking

  • Wash mangoes and remove skin. Grate the mangoes. Cook grated mango till slightly tender. Add salt,red chilli powder and coarsley ground spices.
  • Cook, stirring frequently, till the mixture becomes sufficiently thick.
  • Remove from fire. Add glacial acetic acid.
  • Pour hot chutney into dry, wide-mouther bottles. On cooling, close their lids and store in a cool dry place.

Red Chilli Chutney

Ingredients

  • 12-13 Whole red chillies
  • 1/2 Tsp Mirchi powder
  • 1 Onion
  • 1 Tsp Tamarind water
  • 1/2 Tsp Garam masala
  • pinch of Sugar
  • 1 inch Cinnamon
  • 4 flakes Garlic
  • as desired Salt

Directions For Cooking

  • Grind all the ingredients with tamarind water till soft and smooth. When done, store in an airtight container in the refrigerator.

Chutney

Ingredients

  • 1 Medium Sized Onion
  • 1 Medium Sized Potato
  • Green Chillies(Serrano Peppers )
  • 1 Table Spoon Tamarind Paste
  • Gram Flour
  • As Desired Salt
  • 1/4 Tea Spoon Cumin Seeds
  • 1/4 Tea Spoon Urad Dal (Black Gram)
  • 2 Table Spoons Oil

Directions For Cooking

  • To the cooking oil add the cumin seeds,mustard seeds and urad dal.
  • After the seeds splater add chillies, onions fry till the onions are brown in color.
  • Then add diced potato,salt, a pinch of turmeric and little water for the potatoes to boil.
  • Before the potatoes are well boiled add gram flour separately in water and add to this mixture and bring it to boil.
  • Once it is done garnish with cilantro .
  • Optional – Can add some tomatoes.
  • Served with all kinds of Dosas.
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