Feeds:
Posts
Comments

Archive for the ‘Chutneys & Raitas’ Category

 

Mint Chutney

Mint Chutney

Ingredients:

1/4 cup Mint (pudina) leaves
1 small bunch Coriander (Cilantro) leaves
2 tbsp Yogurt
1/2 tsp cumin seeds
2 green chilies
1 inch ginger
Juice of half lemon
Salt to taste

Method:

Wash the cilantro and mint leaves. Drain well.
Blend everything together to a smooth paste in a food processor or a grinder.
Adjust the salt and lemon juice. Serve with tandoori chicken or chicken tikka.

 

Advertisements

Read Full Post »

Onion Cucumber Tomato Raita

Onion Cucumber Tomato Raita

Ingredients:

1 cup yoghurt (curd)
1 onion, finely chopped
1 tomato, chopped
1 cucumber, peeled and finely chopped
2 tbsp cilantro (coriander)leaves, washed & chopped
Few mint leaves, chopped
Salt to taste
1 tsp sugar

Method:

In a bowl, beat the yogurt to a smooth consistency.
Add chopped onions, tomatoes, cucumber, coriander leaves and mint leaves to the yogurt and mix well.
Add salt and sugar and mix well. Adjust the seasoning.
Serve with biryani or pulao or any type of rice preparation.

Read Full Post »

Peanut Chutney

Peanut Chutney with Sabudana Vada

Ingredients :

1 cup yogurt (Curd)
1/4 cup plain peanuts (without skin)
2 tsp red chili powder
1 tsp cumin powder(optional)
Sugar to taste
Salt to taste

Method:

Roast the peanuts (stirring frequently) on a griddle till they give off a gentle cooked aroma.
Allow to cool completely and then grind the peanuts to a coarse powder.
Add sugar and salt to the yogurt and mix well.
Add the peanut powder, red chili powder and cumin powder to the yogurt and mix well.
Serve it with sabudana vadas(tapioca fritters).

Read Full Post »

Coconut Coriander Chutney

Coconut Coriander Chutney

Ingredients :

1 cup  freshly grated coconut
5 green chilies or as per taste
2 tbsp cilantro (coriander) leaves, washed & chopped
Few leaves of pudina ( mint) (optional)
1 tsp tamarind paste or juice
1 clove of garlic
1/2 inch ginger, roughly chopped
1 tbsp roasted split bengal gram (dahlia/daalia)
1 tsp sugar
Salt To Taste

Method :

Grind the above ingredients to a smooth paste by adding little water.
When perfectly smooth, taste and add more sugar or salt if desired.
Serve immediately with idlis or dosas or keep tightly covered in refrigerator for up to a week.

Read Full Post »

Tomato Date Chutney

Tomato Date Chutney

Ingredients :

4 tomatoes
6-7 dates
3 dry red chilies
2 tsp fennel seeds (saunf)
1 tsp fenugreek (methi) seeds
2 small pieces of cinnamon (dalchini)
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp grated ginger
2 tbspn jaggery (adjust as per your taste)
10 golden raisins
2 tbsp oil
salt to taste

Method :

Wash & chop the tomatoes in large chunks. Remove pits from the dates and chop them in halves or in thin slices.
Heat oil in a pan, add mustard seeds, when they crackle, add fennel seeds, fenugreek seeds, cinnamon & dry red chillies.
Add the tomatoes, grated ginger, turmeric powder, salt and stir. Cover and cook on low heat till the tomatoes are cooked.
Every minute or so,  remove the lid and give a good stir.
Once the tomatoes are cooked, add jaggery, raisins and dates and cook it for another 5 minutes till the jaggery has dissolved and you get a thick consistency.
Serve it warm or cold. This chutney can be stored refrigerated for up to a week.

Read Full Post »

Mango Chutney

Mango Chutney

Ingredients :

2 Raw mangoes
2-3 tbspn Jaggery (crushed)
2 tsp fennel seeds (saunf)
1/4 tsp nigella seeds (kalonji)
1 tsp cumin seeds
1 tsp fenugreek (methi) seeds
2-3 green cardamom ( peeled)
2 small pieces of cinnamon (dalchini)
2 dry red chilies
1/2 tsp turmeric powder
1 tsp mustard seeds
2 tbsp oil
Salt to taste

Method :

Dry roast 1 tsp cumin seeds, 1 tsp fennel seeds, 1/4 tsp nigella seeds, 1 tsp fenugreek seeds, a small piece of cinnamon & cardamon.
Grind the above dry roasted ingredients to a coarse powder and keep aside.
Wash and peel the raw mangoes. Cut the mangoes lengthwise(vertically) in strips or in chunks, as per your preference.
Heat oil in a pan, add mustard seeds, 1 tsp fennel seeds, a small piece of cinnamon & dry red chillies.
As the mustard seeds start crackling, add the green mango pieces and saute for few minutes on low heat.
Add salt, turmeric powder and stir. Add 2 tbspn water. Cover and cook for 5 minutes.
Check if the mangoes are cooked. Add crushed jaggery and cover and simmer till the jaggery has dissolved and you get a thick consistency.
Remove from heat and add 2 tsp of the above ground masala to the chutney and mix.
Serve hot or cold. This chutney can be stored refrigerated for up to 4 days.

Read Full Post »