Posts Tagged Chutney

Peanut Chutney

Ingredients:

  1. 1 cup Peanuts (roasted)
  2. 1 cm cubed Tamarind
  3. 1 tsp chilly powder
  4. 1/4 tsp roasted jeera
  5. salt to taste
  6. pinch of black pepper powder
  7. 1 cup water

Method:

  1. Squeeze out the tamarind juice in 2 tbsp water thoroughly and take out any solid particles from this tamarind juice.
  2. Pour all these mixture in a mixer and blend till smooth.
  3. Take out the chutney from the mixer in a small dish and serve with idli, dosa or other food.
  4. Peanut is a;so known as mungh phali, or fali, Palli in Telugu, verkadala inTamil, cacahuate in Spanish
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    Khatai Chutney

    Ingredients:

    1. Khatai (dried and preserved mangoes)
    2. Garlic paste
    3. Chillies chopped
    4. Ginger paste
    5. Curry leaves
    6. Tamrin
    7. Oil
    8. Sarso/mustard seeds
    9. Tumeric/Haldi
    10. Masala
    11. Sugar
    12. Salt

    Method:

    1. Wash the khatai well and soak it overnight.
    2. Squeeze the khatai with your hands.
    3. Heat oil, add garlic, sarso and ginger and fry it till light brown.
    4. Add tumeric and masala and simmer it for few seconds and add the khatai mixture.
    5. Wash the tamrin and add equivalent amount of water to it and squeeze it with your hands. Pour the liquid part of the tamrin to the cooking khatai mixture.
    6. Add salt and mix well.
    7. Cook for 15 minutes and add sugar, simmer and taste to see if salt and sugar is ok.
    8. When thickness is ok, the Khatai Chutney recipe is ready to be served.

    Note:

    1. Do not soak khatai (or anything sour) in metal pot but use a plastic basin or glass bowl because corrosion will occur otherwise.
    2. Do not let the chutney be very thick, otherwise it will stick together like a jelly.
    3. Can be served with other food like curry, rice and roti.

    This recipe is supplied to me by my aunty Janaki Narayan. She has her ministry at Radio Naya Jiwan in Suva . Radio Naya Jiwan is a Christian Hindi radio Station in Suva Fiji.

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    Emli/Tamrin Chutney

    Ingredients:

    1. Long Red Chillies (500 grams)
    2. Garlic Paste (500 grams)
    3. Ginger Paste ( 2 tablespoon)
    4. Methi (quarter teaspoon)
    5. Jeera (half teaspoon)
    6. Jeera Powder (2 tablespoon)
    7. Uncooked Rice (100 grams)
    8. Tamrin (1 kg)
    9. Sugar (1 kg)
    10. Salt (2 tablespoon)
    11. Curry Masala
    12. Curry Leaves
    13. Water (1 Litre)
    14. Oil (1 Litre)

    Method:

    1. Soak the tamrin in water for 10 – 15 minutes.
    2. Pour jeera in a fry pan and roast it. Blend this to make powder.
    3. Pour methi in a fry pan and roast it. Blend methi to make powder.
    4. Pour uncooked rice in a fry pan and roast it till light brown. Blend and sieve this.
    5. Wash the chillies and cut it into half lengthwise.
    6. Squeeze the tamrin and strain it.
    7. Heat oil in a large pot and pour methi. Fry this till it gets darker.
    8. Add jeera, garlic, ginger and curry leaves. Fry this till garlic and ginger is light brown.
    9. Add the chillies and fry it for around 5 minutes.
    10. Pour the tamrin mixture in the pot and cook in low to medium heat.
    11. When the chutney starts to get thicker, add sugar, salt and masala.
    12. Add methi powder, jeera powder and rice powder. Cook this for 5 more minutes.
    13. Cool the chutney and preserve in air tight container.
    14. Serve with food.
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    Mango Chutney

    Ingredients:

    1. 1 large green mango
    2. Chilly powder
    3. salt to taste
    4. Garlic paste
    5. Coriander leaves

    Method:

    1. Wash the mango and peel the skin.
    2. Grate the mango on the fine side of a grater.
    3. Put in a dish and add chilly powder, salt and garlic paste.
    4. Wash coriander leaves and finely chop it.
    5. Add the coriander leaves and mix well
    6. Serve with food.

    Alternative method:

    1. Wash the mango and peel the skin.
    2. Wash coriander leaves and finely chop it.
    3. Put all ingredients in the blender and blend well.
    4. Serve with food.
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    Sesame seed Chutney (Till)

    Ingredients:

    1. 1 cup sesame seeds
    2. Roasted jeera powder tsp
    3. Garlic paste 1 tsp
    4. Chillies
    5. Salt
    6. Coriander leaves

    Method:

    1. Put the sesame seeds in a frypan and roast it on low heat.
    2. Keep stirring till brownish.
    3. Wash coriander leaves and finely chop it.
    4. Put all ingredients in the blender and blend well.
    5. Serve with food.
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    Coconut and fry pea chutney

    Ingredients:

    1. 1 fresh brown coconut with shell
    2. Roasted jeera 1 tsp
    3. Garlic 1 tsp
    4. Chilly powder 1/4 tsp
    5. Salt
    6. Fried pea dhal 1 cup

    Method:

    1. Husk 1 matured brown coconut.
    2. Break the coconut into half and take out water.
    3. Roast the coconut on charcoal. The coconut shell should be facing the coals.
    4. When the coconut is roasted, cool it and take off any remaining shell. Take out any black area.
    5. Wash the flesh and cut it into small pieces.
    6. Add all ingredients in blender and blend.
    7. Put it in a dish and store it in a fridge.
    8. Serve with other food.
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    Tinned tomato chutney

    Ingredients:

    1. 1 tin tomato
    2. Salt to taste
    3. Sugar 1 tsp
    4. Chillies
    5. garlic paste 2 tsp
    6. oil 2 tbsp
    7. onion 1 onion
    8. Saro pinch
    9. Jeera pinch

    Method:

    1. Cut a tin tomato and pout the tomaooes in a dish.
    2. Use a knife to make the tomato chunks into smaller pieces.
    3. Heat Oil in a frypan and add add sarso, jeera, onion and garlic. Stirr well till light brown.
    4. Add tomatoes and stirr well.
    5. Add sugar and Salt.
    6. Cook in medium flame till there are no lumps.
    7. Serve with food or use it as a dip.
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    Peanut Chutney

    Ingredients:

    1. Roasted Peanuts (only the nuts not the shell)
    2. Salt (to taste)
    3. Coriander leaves
    4. Chillies
    5. Garlic 2 cloves

    Method:

    1. Put all ingredients in a blender and blend it till smooth.
    2. Put it in a dish and store in a fridge.
    3. Serve this with other food.
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    Coconut Chutney

    Ingredients:

    1. brown coconut.
    2. cloves of Garlic
    3. Fresh Chillies
    4. Coriender leaves 3 stocks
    5. Jeera 1 tsp
    6. Salt

    Method:

    1. Unhusk a brown coconut, break it into half and take out the water.
    2. Scrape the coconut with a coconut scrapper.
    3. Take off the skin from the garlic.
    4. Wash the corriander leaves and cut it into pieces.
    5. Roast jeera in a fry pan on low heat, keep stirring while roasting.
    6. Add all these ingredients into a Blender and blend it well.
    7. Serve this with other food.
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    Fresh Tomato Chutney

    Ingredients:

    1. Tomatoes 1 kg
    2. Salt
    3. Sugar 2 tsp
    4. Chillies Chopped
    5. Garlic Paste 8 cloves
    6. Oil
    7. Sarso 1/4 tsp
    8. Jeera 1/2 tsp

    Method:

    1. Wash tomatoes and cut it into halves. Take out all the seeds and take out the juice inside.
    2. Chop these tomatoes into small cubes.
    3. Heat oil in a pan and add sarso, jeera and garlic. Stirr well till light brown.
    4. Add tomatoes and stirr well.
    5. Add sugar and Salt.
    6. Cook in medium flame till there are no lumps.
    7. Serve with food or use it as a dip.

    Tips:

    • Its best to use Red ripe tomatoes
    • As the recipe does not have onions, it helps the food to be preserved a little longer.
    • I usually add lots of chillies in chutney while little or no chilly in other food which I have with the chutney.

    Compiled By: Miss Reshmi Lata

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