Chillies In Vinegar

You may have noticed in your visits to Chinese restaurants where a tray with 2-3 kinds of sauces are placed like, red chilli garlic ,soy sauce,tomato ketchup and chillies in vinegar.This recipe is nothing but chillies in vinegar.It is an easy recipe as just involves mixing up of two main and only ingredients viz., chopped green chillies and white vinegar.Thanks to the preservative property of vinegar this can be stored for days together and used as required to suit your tastebuds.It can be used as a flavour and taste enhancer with starters,soups,rice or noodles.

Ingredients:
Green chillies,chopped           1tbsp
White Vinegar                           1/2cup

Method:

• Towel dry the chillies to get rid of any traces of water.
• Combine chopped chillies and vinegar in a bowl.
• Store in a glass bottle which is absolutely clean and dry

 

Instant Tomato Pickle/Chutney

Tomato chutney/pickle/thokku are all  specialities  of South India.A good substitute for  coconut chutney or for those who do not like to use coconut in abundance. This is an easy recipe which results in a very tasty pickle/chutney that can be served as an accompaniment.I call it pickle as it has a coarse powder of mustard and fenugreek.

Ingredients:
Ripe tomatoes                                          3
Blanched/pureed tomatoes                made with  2 tomatoes
Garlic cloves(peeled)                            4-5
Chilli powder                                           1tsp
Methi seeds(fenugreek)                      5-6
Mustard                                                    1/2tsp
Hing(asafoetida)                                  a pinch
Turmeric(haldi)                                    1/4tsp
Tamarind pulp                                      a little(only if tomatoes are of less sour variety)
Jaggery/sugar                                      to taste(like 1/2tsp)

For tempering:
Gingily oil                                              1tbsp
Mustard seeds                                     1/2tsp

Method:

• Fine chop the tomatoes and garlic.
• Dry roast mustard and methi and powder in a mortar,or place in a polythene or thick paper and using a rolling pin just roll over to get a powder consistency.
• In a pan heat oil and temper with mustard seeds followed by chopped garlic and lightly brown them.
• Add hing,chopped tomatoes,salt,jaggery,tamarind,tomato puree and saute on medium flame.
• The tomatoes will give out a lot of moisture,cook uncovered till almost evaporates.
• Add chilli powder,turmeric powder,and saute,add the crushed powder and cook till becomes like a pulpy semi-dry mixture.
• Serve with rice,rotis and dosas.

Note:

• Any oil of choice may be used
• This stays good for few days if refrigerated.

Indian Gooseberry Chutney-Amla ki Launji

Amla(indian gooseberry )is an edible fruit which is sour,bitter,astringent and also fibrous.

It is a natural source of Vitamin C.Here is  very simple and easy  north indian recipe called launji which is a sweet and tangy(khatta meetha) chutney.

Ingredients:

Amla                                  12 nos

Green chilli                     3-4

ginger                                1" piece

Saunf (fennel)                1 tsp

Methi(fenugreek)         1/2 tsp

Red chilli powder         1tsp

Turmeric                          1/4 tsp

Powdered jaggery        5 tbsp(or more)

Salt                                     1tsp or to taste
(used sendha namak)

Oil                                       2-3 tbsp(have used olive oil)

Method:

• Wash amla and pressure cook for 1-2 whistles.drain, cool and separate the segments discarding seeds.
• Chop green chillies into long pieces with an incision in between and chop ginger to fine pieces.
• Heat oil in a pan and add methi followed by saunf,after it crackles add chopped ginger and green chilies,saute for a few seconds.add amla segments,salt and turmeric and saute for couple of minutes on a low flame.Add powdered jaggery,chilli powder and give a nice stir.(adjust spices to suit your tastebuds)cover and cook for another few minutes.
• cool it and store in a bottle jar preferably in refrigerator.

(Serve as an accompaniment with rice/roti and daal,subzi.)