Dhal Mix (Chitla podi)
Ingredients • Red gram dhal (Toor) – ½ cup • Bengal gram dhal – ½ cup • Black gram dhal – ½ cup • Green gram dhal – ½ cup • Tamarind – small gooseberry sized • Red chilies – 20 • Salt – as required Preparation 1. Roast each dhal separately in a hot pan, in medium flame without adding oil, till light brown. 2. Fry red chilies...
Tomato Chutney
Ingredients • Ripe juicy tomatoes (blanch, de-skin and puree) – 3 • Grated ginger – 1 tsp • Green chilies (slit length wise) – 2-3 • Pinch of turmeric • Water – 1 ½ cup • Jaggery or sugar (optional) – ½ tsp • Red chili powder (according to your spice level) – optional • Salt to taste • Pinch of asafetida (optional) • Coriander...
Tamarind Date Chutney
Ingredients • Seedless Tamarind – 1 cup • Dates, finely chopped – ½ cup • Jaggery, grated – 1 cup • Brown sugar or Sugar – ¼ cup • Water – 4 cups Seasoning: • Roasted cumin powder – 2 tsp • Red chili powder – 1 tsp • Garam masala powder – ½ tsp • Black salt – ½ tsp • Dry ginger powder –...
Dry Chutney
Ingredients •Dry -200 gms. •Groundnut – 50 gms. •Dry Coconut, grated – 1. •Chutney dalia – 50 gms. •Chutney seeds – 50 gms. •Cilantro leaves – 2 tbsp. •Cumin seeds – 2 tbsp. •Turmeric powder – 1...
Gooseberry Chutney
I have been told that gooseberries are not popular in America because they are not a good commercial crop. Evidently, they are susceptible to pests and nasty American gooseberry mildew. They are, nonetheless, available in the wilds –in damp woods, valleys and mountain regions fro Maine to Oregon, as well as at roadside stalls and co-ops in season. In India they are widely used, both ripe and unripe, in jams, chutneys and...
Fresh Coriander Chutney
Fresh herb chutney is as popular in the Punjab as pesto is in Genoa. In one of its simplest forms, fresh herb chutney might be a handful of trimmed leaves, several green chilies, salt, lemon juice and water, stone-ground to a wet pulp. This type of chutney is sharp, hot and nose-tingling. Chutney aficionados highly prize a subtle play of supporting flavors, balancing astringent, acid and sweet overtones. They might add unripened...