Kaitha and Amrakh chutney (Wood Apple sour variety & Star Fruit Dip)

Ingredient

 

Kaitha                                       –                       1

Amrak                                       –                       1 large size

Garlic                                        –                       8-10 pods

Green Chillies                            –                       1-2 (depending on your requirement of spiciness)

Jeera (Cumin)                            –                       1 tsp

Heeng                                       –                       a pinch

Sea Salt                                    –                       as per taste

 

Method

Carefully take out the pulp from kaitha. Cut amrakh (remove the thick side strips). Grind together with all other ingredients. This chutney is slightly dry in nature and you would have to add water to it.

This chutney can serve as a base ingredient for many other chutnies. I added coriander to one part of this chutney and had a completely different version.

Added jaggery/gur/sugar and coriander to another part and it turned into a sweet sour variety.

 

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Posta daana, Safed Til, Lehsun Ki Chutney (Poppy seeds, Sesame Seed & garlic)

Posta daana, Safed Til, Lehsun Ki Chutney

Posta daana, Safed Til, Lehsun Ki Chutney

What to do when you don’t have mint or coriander and want to create tangy chutney. This chutney could be a good solution.

Ingredients

Posta Daana                 –           5-6 spoons

Safed Til                       –           4-5 spoons

Garlic                            –           15-20 cloves

Green Chillies                –           1-2 (can be increased as per your requirement of spicyness)

Amchoor                       –           1 tsp (can be increased as per your requirement of sour)

Salt                              –           As per taste

Heeng (Asafoetida)       –           A pinch

Method 

Dry roast Posta Daana and Safed til till they become light brown. Soak them in water for ½ hrs. Mix all ingredients together and grind into a paste. The chutney is ready.

I generally use a grindstone (sil batta), it enhances the texture and flavour. Please remember if this chutney is slightly dry in nature and while grinding you might have to add water. This chutney soaks water and probably in an hour or two after grinding it will become slightly dry if adequate water is not added.

This chutney has a slightly nutty taste and remains fine in refrigerator for a week. This chutney can be an ideal accompaniment to any non vegetarian biryani too.

Karonde Lehsun (Carissa carandas & garlic) Ki Chutney

What to do when you don’t have mint or coriander and want to create a tangy chutney. This chutney could be a good solution.

 

Ingredients

 

Karonda                        –           100 gms

Garlic                            –           10-15 cloves

Green Chillies                –           1-2 (can be increased as per your requirement of spicyness)

Rock Salt (Kala Namak) –           As per taste

Heeng (Asafoetida)       –           A pinch

Roasted Cumin (bhuna zeera)     –           1 tsp

Method

 

Wash and cut the Karondas in half. (I generally don’t remove the seeds, but you can remove the same if you wish to). Add all the ingredients and grind into a chutney.

This chutney has a slightly tangy taste and remains fine in refrigerator for a week.

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Langde Aam ki Khatti Meethi Chutney

Chutney

Chutney

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Chutney

Langda Aam (those green variants of mangoes from the Jaunpur- Varanasi belt which arrive in the market almost in the end of mango season), have a very distinct sweet and sour taste. It’s difficult to identify between a perfectly ripe mango and the not so ripe ones. So what do you do when you are struck with some not so ripe mangoes – they are neither raw (so you can use them in some dishes where you would use raw mangoes) and nor so ripe that you can eat them as they are more on sour side. I remember my aunt making such unique recipes which helped in no wastage of fruit. It’s a simple chutney and can be eaten just plain (the way I used to and still love it) or as spread on your paranthas (especially onion one’s). You can adjust the quantity as per the availability of the mangoes.

 

Ingredients

Langda Aam (mangoes)                                   –           2 medium size

Green Chillies                                                    –           1 small size

Heeng (Asafoetida)                                             –           A pinch

Roasted Cumin (bhuna zeera)                            –           1 tsp

Black Salt                                                             –           To Taste

Sugar                                                                   –           1 spoon (this needs to be increased or                                                                                               decreased as per the sweetness of the                                                                                             mangoes

Dry Mint (sookha pudina)                                    –           1 pinch

Method

Simple and faster method:

After peeling the mangoes, mix all the spices, salt and sugar except Dry Mint and grind into a smooth paste. Add sookha pudina. This chutney is ready for consumption. Its advised that you let the chutney rest in a cool place for at least half and hour before consumption as this helps in bringing out the taste and absorption of all the spices.

Slightly time consuming method:

After peeling the mangoes, finely grate them on a manual grater. Now grind it with spices, salt and sugar on a grindstone into a coarse paste. Add sookha pudina  to the paste. Let the chutney rest for ½ – 1 hour in a cool place. Your sweet and sour chutney is ready.

I have used this method.

Raw Mango Mint Garlic Chutney

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Raw mango mint garlic chutney

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Kachhe Aam aur pudine ki lahsuni chutney

This recipe uses raw mango with their peels. A simple twist to the normal raw mango chutney. Ingredient Raw mango – 3 medium size Mint leaves – a small bowl Green Chillies – one large one (one can increase or decrease as per their taste for spicyness) Garlic Cloves – 15-20 (large) Salt – As per taste Cumin (Jeera) – 1 tea spoon Heeng – one pinch Method   Wash the raw mangoes thoroughly. Scrub them softly with a dish cloth and then wash again. Cut in pieces and remove seeds. Now in a grinding jar mix all the ingredients and grind to a coarse paste. Add a little water if the paste is too dry. This chutney can be enjoyed with almost every Indian dish.

Khubani Chutney

I am not too fond of Khubanis (dried apricot) in dry fruits. I had around 250 gms of Khubani lying with me and didn’t wanted to waste them. So tried this dish.

Ingredient

Khubani (dried apricot) – 250 gms

Sugar – 2 table spoons

Kala Namak (Rock Salt) – a pinch

Cinnamon – ½ stick

Black Cardamom – 4 pieces

Jaggery (Gur) – 1 small ball

Lemon juice – of half medium size lemon

Cloves – 8 -10 pieces

Oil – 1 tb spoon

Method

 

Wash and soak the khubanis in water overnight.

In the morning mash the soaked khumbanis with hand into a coarse paste. Don’t remove the seeds. In a non stick pan, heat oil. When the oil is hot, add cinnamon, cloves and black cardamom. When they start to crackle add the khubani mash. Add 1 & ½ cup of water (you can use the same water in which the khubanis were soaked). Add sugar, jiggery and salt. After a boil, simmer the flame and let it cook till the consistency of the mixture is jam like. Now add lemon juice and cook for 2-3 minutes.

Let the chutney cool and then store it in glass bottles in a refrigerator. This chutney in a refrigerator has a shelf life of around 6 months. This chutney could be a good accompaniment to paranthas, puris etc.

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