Sweet Chutney(with tamarind and dates)

This is a very tasty recipe of sweet chutney that I follow these days which can be served with chaats,dhokla and stuff like that.With a little effort one can prepare this and store in a bottle jar that comes out handy whenever need arises.

Ingredients:
Tamarind                                 1/2cup(deseeded)
Dates                                          8-10(deseeded)
Jaggery                                     1cup
Salt                                              1-1.5tsp

Masala:
Coriander powder                 2tsp
Asafoetida(hing)                    a pinch
Red chilli powder                   2tsp
Garam masala powder        1tsp
Black salt                                   1/2tsp
Roasted cumin powder        2tsp

Method:

• Soak tamarind and dates separately using warm water and set aside for 2-3 hours.
• Take the soaked dates(reserve the drained water)in a blender and prepare a paste.
• Transfer into a soup pot.
• In the same blending jar blend tamarind with little water and extract pulp using a strainer.
• Do this until fibre is visible,needs about 1.5-2 cups of water.
• Add the tamarind extract into the pot containing dates pulp along with jaggery,salt and bring to a nice rolling boil.
• Reduce the flame to low and boil for 15-20 minutes.switch off the flame and let it cool
• In a small seasoning pan roast on low heat coriander powder,asafoetida,red chilli powder carefully without burning the ingredients.
• Switch off the heat and to this mix garam masala,black salt and roasted cumin powder and let it cool.
• when the chutney is completely cooled add the roasted masala and mix well
• Store in a clean dry glass bottle jar .
• Stays good  for couple of months.

 

  

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.

Mughlai Pudina(Mint) Chutney

Pudina(Mint)plays a vital role in Mughlai cuisine.It is an aromatic herb that has a warm and refreshing flavour.It is also known for its medicinal properties too and is helpul in digestion.Here is an easy recipe of mint chutney which is a versatile one as it goes good with samosas,tikkis,cutlets,grilled vegetables,biryani,etc.,and time taken to prepare is minimal as the ingredients are mostly available at home.

Ingredients:

Fresh mint leaves(no stems,washed/cleaned)1 cup

Green chilli 1(can increase if it is of less spice variety)

Ginger chopped 1tsp

Garlic cloves 2

Salt to taste (1/4-1/2 tsp)

Roasted jeera(cumin)powder 1/2tsp

Thick Yogurt/curd about 1 cup

 

Method:

• In a blending jar take mint,green chillies,ginger,garlic,salt and pulse.Add little water and blend to smooth consistency
• Transfer to a serving bowl.Add curd and beat well
• Serve garnished with roasted cumin powder

A good accompaniment with patties,tikkis,cutlets,pakodas,etc.,even goes well with rice varieties.