Ridge Gourd Chutney
Ingredients Chutney: • 1 large rigde gourd or 2 medium sized • 4 Tbsp oil • 3 large dried red chilies • 1 Tsp urad dal • 1 Tbsp chana dal • 9-10 fresh curry leaves • ½ Tsp yellow asafetida powder • ½ Tsp fenugreek seeds • 1-inch tamarind bit ( I prefer not to use the store bought tamarind paste) • 1 Tsp salt (use more if your chat masala doesn’t have any salt in it) • ¼- ½ C water Tempering: •1 Tsp oil, 1 dried red chilly, •1 Tsp...
Plum Chutney
Ingredients: • Plums, pitted and sliced into quarters – 8 cup • Ghee – 2 tbsp • Fresh ginger, grated – 1 tsp • Red dried chilies, crushed – 1-2 • Ground coriander – 2 tsp • Ground cardamom (optional) – ½ tsp • Sugar – 2 cups Preparation 1. Puree the plum pieces in a blender or food grinder. 2. Make a chaunce with ghee, ginger and crushed chilies. Stir-fry until ginger is a a little brown. 3....
Fresh Coconut and Mint Chutney
Most people become addicts with their first taste of coconut chutney, and several south Indian dishes are never served without it. In this variation, fresh mint lends alternatively to fresh. It is available at some supermarkets and many Hispanic grocery stores. Preparation time (after ingredients): 15 minutes Ingredients • Hot jalapeno chilies, seeded and chopped – 1-2 • Scraped fresh ginger root, sliced – 1/2 –inch (1.5...
Shredded mango and Coconut Chutney
Green mango makes delicious raw or cooled raw or cooked chutney. In this much loved South Indian variation, the rock-hard type is preferred. On the other hand, in the North fruit just short of ripe is favored. Use whatever is to your liking and convenient. The peppery orange-lime dressing beautifully sets off the near tart mango and sweet coconut –dried fruit mixture. This textured, nearly raw chutney has a character similar to...
Currant and Date Chutney
Like gooseberries and cranberries, fresh currants are highly acidic, and therefore quite tart and sour. Though they can be eaten raw, most people prefer them transformed into sugar-sweetened cooked jams, chutneys, fruit syrups or desserts. Red and white currants are less well known than black famous in England as a vitamin C rich, delicious beverage called Ribena. I prefer red currants for this chutney. Preparation and...
Fresh Coconut and Tamarind Chutney with Fresh coriander
Tamarind pulp has a fruity, sour taste and is frequently used in South Indian cooking. In this recipe, a touch of raw sugar is added to bring out a sweet and sour contrast of flavors. This chutney selection from Hyderabad goes well with virtually any savory. Preparation time (after assembling ingredients) and cooking time: about 30 minutes Ingredients • Hall of seeded dried tamarind pulp – 1...