Showing posts with label Chutney/Sauce. Show all posts
Showing posts with label Chutney/Sauce. Show all posts

Wednesday, 4 June 2014

Kanda-Kairi (raw mango & onion) Instant pickle


My aunty was here last week & she taught me this very simple instant pickle. It just takes 10 minutes to make & trust me you will love it with roti, rice or even bread slices!

1 medium size raw mango (kairi)
1 medium size onion (kanda)
1 tbs jaggery
1/2 tsp red chilli powder
Salt as per taste
2 tbs oil for making tadka
1 tbs mustard seeds
1/2 tsp hing
1/2 tsp turmeric powder

  1. Wash the raw mango & grate it. Peel & grate the onion. Keep in a big bowl. Add red chilli powder, salt, jaggery. 
  2. Make tadka -- heat oil add mustard seeds, hing & turmeric powder. Let the tadka cool down. Add it to the raw mango-onion mixture. Mix well.
  3. Store in a glass jar/ ceramic jar in the fridge. Use within 4-5 days.

Tuesday, 30 July 2013

Apricot Preserve

The other day I went grocery shopping at one of the local shops near my house, and saw dried apricots! I have always been a fan of apricots and I wanted to try these dried fruit. I picked up a 250 gm packet and on my way back home was thinking what to make out of these fruits. My 3 y.o daughter has recently started eating lot of jams and preserves. So what better than turning these golden beauties into a preserve!!
Here goes my recipe.

All you need is 1 cup of sugar, 1 inch cinammon stick, 1 star anise, and a pinch of salt, 3 cups of water.

Soak the apricots in 3 cups of water for 8-10 hrs. You could soak it overnight
Next morning, Finely chop the apricots in a food processor or with a knife. Place the apricots in a thick bottom pan. Add sugar, water, cinammon and star anise. Cook on seam for about an hour. Keep stirring ocassionally till the mixture thickens.
Ladle into a clean glass jar or an airtight container. Can be stored in refrigerator for upto a month.
 Enjoy the preseve with a slice of toasted bread and butter!

Monday, 15 July 2013

Lasun Mirchi thecha (garlic & green chilli chutney)

'Thecha' is a popular chutney kind of a dish prepared using green chillies, garlic and oil. It is prepared in the rural parts of Maharashtra. It goes well with rotis, breads. One can put oil or ghee with 'thecha' as it is very spicy chutney

1 cup garlic
1 cup green chillies (spicy chillies)
coriander leaves very few (optional)
oil for frying- 2 tsp
salt as per taste

  1. Heat oil in a kadhai or a wok. Peel garlic and add the garlic and green chillies. Fry till garlic changes its colour. Add coriander leaves (if you want the spicy taste to come down a bit)
  2. Blend all the 3 ingredients (coriander leaves, garlic and green chillies) with salt in a mixer or use the mortar & pestle to pound it with your hand.

    Shelf life of 'Thecha' is about a month if refrigerated

Monday, 17 December 2012

Tamarind chutney (for Chaats)

'Chaats' is my weak point. I can indulge in 'bhel', 'shev puri', 'pani puris' anytime of the day! I remember during my college days my mom used to make this tamarind chutney and store it in fridge so that me and my twin could indulge in bhel anytime. Even today if you ever happen to open my deep freeze you will see the tamarind paste/sauce/chutney there!!
The main ingredient that is needed for any 'chaat' dish is the 'khatta-meetha' tamarind chutney/paste/sauce. It can be stored in an airtight container for over 3-4 months. 
1/2 kg seedless tamarind
1/4 kg jaggery (crushed)
2 tbs cumin powder (freshly crushed jeera is best option)
1 1/2 tbs coriander seeds powder
1 1/2 tbs red chilli powder
Dates 8-10 (seedless)
salt as per taste (black salt preferred)
Water as required to make the chuteny

  1. Make sure the tamarind is a seedless one. Soak the tamarind in 2 cups boiling water for 3-4 hours. After which grind it to a paste. Strain the tamarind pulp in a large vessel. 
  2. Add more 2 cups of water and start boiling this pulp. Add all the dry ingredients listed above. Bring the chutney to a boil. See to it that the dates and jaggery have melted completely after boiling. Let it cool down completely.
  3. Store it in an air tight container and use in all kinds of chaat items, samosas, dahi vadas etc

Thursday, 12 April 2012

Raw Mango Chutney

I was talking to someone in my apartment and she wanted to know how the raw mango chutney is made. It is called by various names, Maharashtrians call it 'Methamba', South Indians call it 'raw mango pachadi'
Call it anything you want....I like to call it as Raw Mango Chutney!
It goes well with rotis, chapattis, curd rice or just eat it with a slice of bread... Enjoy this tangy chutney which is my personal fav!!

1 raw mango
1 tbs methi (fenugreek seeds)
2 tbs jaggery
red chilli powder - as per taste
salt as per taste
water 1 cup
mustard seeds 1/2 tbs
Turmeric powder- 1/4 tbs
1/2 tbs oil for making tadka

  1. Wash the raw mango and remove the skin. Chop the raw mango in bite size pieces
  2. Heat oil in a pan. Add  mustard seeds, turmeric powder, methi seeds. Let it crackle for sometime. 
  3. Add the raw mango pieces. Add red chilli powder, salt, jaggery and water.
  4. Cook the raw mango. Add more water if required. The consistency must be flowing.
  5. Preserve in a air tight container for 10-15 days. Store in a refrigerator
  6. Serve with rice, rotis