Tomato Chutney (Tamatar ki chutney)

Pickles and chutney makes your meal complete. Be it a limy green chutney or a tangy tomato chutney. I always like to eat it with every meal. When I was small, my mother used to make this for me in winters coz thats the best time as you get really nice ripe tomatoes during this season. This little sweet little spicy chutney tastes great when accompnained with parathas, pulao.

Tomato Chutney

Ingredients:
1 kg Tomatoes
2 Green Chilies
1cup Sugar
1tsp Cumin Seeds
2 Whole Red Chilies
4 Green Cardamom
11/2tbsp Cumin Powder
11/2 tbsp Coriander Powder
Salt to taste
Black Salt to taste
2tbsp Ghee

Procedure:

• Dice the tomatoes.
• Heat ghee in a pan, add in cumin seeds + green cardamom + Whole red chillies.
• When it stops cluttering add in the finely chopped green chilies.
• Then add in the diced tomatoes.
• Mix well.
• Let this cook on low flame till the tomatoes gets tender.
• Add in both the salts+ cumin powder + coriander powder + red chilly powder.
• Mix all this well.
• Close the lid and let the tomatoes cook on low flame.
• All this will take around 20-25 minutes.
• After this add in sugar.
• Let it simmer on low flame, till the chutney thickens. for about 10-15 minutes.
• If required add water.
• When its done allow it to cool, and then store it in the air-tight container in the refrigerator.

Green Chili Pickle

Pickles form an integral part of any Indian Meal. It enhances the taste of the meal. It tastes great when eaten with a plain Paratha or a stuffed one.

Green Chili Pickle

Ingredients:
20 Green Chilly Peppers
4tbsp Coriander Seeds (Dhaniya)
4tbsp Fennel (Saunf)
3tbsp Mustard seeds (Rai)
2tbsp Fenugreek Seeds (Methi)
1tsp Asafoetida
2tsp Turmeric Powder
Salt to Taste
1tbsp Mango Powder (Amchur)
4tbsp Mustard Oil


Procedure:

• Wash the green chilies.
• Wipe it with a tissue paper and keep it aside so that it dries up.
• In the meanwhile, dry roast the coriander seeds + fennel seeds + fenugreek seeds + mustard seeds.
• Grind it in the mixer when it cools down.
• Take out in a bowl, add in salt + mango powder + turmeric powder.
• Heat mustard oil in pan, till it looses fumes.
• Now add in the mustard oil in the masala mixture. mix well.
• Make a slit lengthwise in each green chilly.
• Now stuff each one of them with the masala mixture.
• Store it in air-tight container.
• Sprinkle some mustard oil over it.
• Close the lid.
• The pickle will be ready to eat in just 2 days.

Sweet Mango Chutney

This one is another from my basket of mango recipes. Along with your spicy dishes sometimes you like to eat sweet chutney. This one will surely solve the purpose.

Ingredients:
1 kg Raw Mango
1 cup Sugar
Black salt to taste
Sea salt to taste
2 tbsp Cumin Powder
2 tbsp Red Chilly Powder
2 tbsp Melon Seeds
1 tbsp Cumin Seeds
1 cup Sugar
1 tbsp Ghee


Procedure:

• Grate the mangoes.
• Heat ghee in a kadhai. Add in the cumin seeds.
• After it stops cluttering, add in the grated mangoes.
• Stir it with a spatula. add in all the masalas (black salt + sea salt + cumin powder + red chilly powder)
• Let the mangoes cook for a while for around 15 minutes.
• Stirring it continuously so that it does not stick to the bottom.
• After the mango is cooked add in the sugar. mix it well
• Add in the melon seeds.
• Mix all these well,.
• Let it cook on low heat for 10 minutes.
• when cool down, store it in a air tight container in the refrigerator.

Note: Red chilly powder and salt is strictly on your taste. coz some people like it spicy.

Coriander & Mint Chutney wid Raw Mango (Aam ki Kairi)

Come Summers, and the King of Fruits is in the market  everywhere. You can eat it, make several lip-smacking recipes with it.  It is the most popular fruit all throughout the wold and is liked by one and all. Today I am posting chutney.


Ingredients:
250gms Mint leaves (Pudhina)
150 gms Coriander leaves (Dhaniya)
3-4 cloves of garlic
2 green chillies
1 cup raw mango
2 tbsp water
salt to taste









Procedure:

• Separate the mint and coiander leaves.
• Peel the mango and cut into pieces.
• Now take a blender, put in the coriander + mint + garlic + mango +salt +water.
• Blend it till it becomes a smooth paste.
• Store it in air tight container in the refrigeratoe.

Note: The consistency of the chutney totally depends on your choice. you can add more water if you want.

Tamarind and Sauth Chutney...

I saw this recipe in one of the episodes of Master chef India.. I tried it at home and it was too gud.. I am posting it with a little variation of my own. This chutney goes well in any chaat items. U can sprinkle it over boondi raita and dahi bada also.

Ingredients:

Tamarind and Saunth Chutney

1/2kg Tamarind Paste
350gms Jaggery (gud)
1 tbsp red chilly powder
1 tbsp Cumin Powder
11/2 tbsp Dry Ginger Powder (Saunth)
1 tbsp Black Pepper Powder
1 tbsp Black Salt
1 tbsp Cumin seeds (roasted)
2 tbsp Chironji



Procedure:

• Soak the Tamarind in a cup of water for 1 hour.
• After 1 hour mash the tamarind in the water, so that the pulp is easily squeezed out.
• Now, in a frying pan, combine tamarind pulp with 1 cup of water and bring to boil. If required, u can add more water.
• Mix in jaggery, red chilly powder, dry ginger powder, cumin powder, black pepper powder and black salt.
• Mix well and cook till jaggery dissolves and chutney is thick.
• Strain the mixture.
• now add in the roasted jeera and chironji in the chutney.
• Store in the refrigerator in a air-tight container.

Coriander Chutney..

I have this chutney always in my refrigerator as you never know when it is in use. this is gr88 accompaniment with many appetizers like the pakodas. One of my recipes on tripple layered pakodas has the use of this chutney.

Ingredients:
250gms coriander
2 green chillies
1/2 tsp garam masla powder
2 lemons (juice)
10gms ginger
Salt to taste












Procedure:

• Separate the leaves of the coriander.
• Wash it well.
• Now take a blender, put in the coriander + salt + lemon juice + ginger + garam masala powder.
• Add little water about 2 tbsp.
• Blend it.
• Chutney is ready.

Carrot Pickle..

Its winters and carrot pickle is the most eaten... Pickled crunchy carrots is my all time favourite... U dont need any salads as an accompaniment with dinner or lunch... just dis pickle will be a gr888 combination..

Carrot pickle

Ingredients:
1kg Carrots
10 tbsp mustard oil
1 1/2 tbsp turmeric powder
3 tbsp red chilly powder (depends on how spicy u want the pickle to be)
3 tbsp mustard seeds (yellow)
2 tbsp salt



Procedure:

• Cut the tail and head of the carrot. Peel it off.
• Now wash the carrots well.
• Cut the carrots into long sticks (1 1/2 inch long stick)
• Keep it aside so that it dries off well.
• After, an hour or so when the carrots are dried, take a wide vessel.
• Put in the carrots, on top of it pour in the mustard oil, salt, mustard seeds and red chilly powder.
• Mix them all well.
• Now take a jar, put in all the carrots in it. (air-tight container)
• Keep it under the sun for two days for 2 hours.
• Pickle is ready to be consumed.

Gajar ka Achaar

Lemon, ginger & green chilly pickle...

This pickle is a hit in winters... Its gr88 when its eaten with makke ki roti aur some hot Parathas.. Very simple to make... and very mouthwatering...

Ingredients:
200 gms ginger
30 lemons
250 gms green chillies
6 tbsp salt

Procedure:

• Cut the ginger into juliennes. Add salt. Mix it well. 
• Cut the green chillies in slits...Add salt. Mix it well.
• Take 10 of the lemons and cut them into 8 halves. Add salt. Mix it well.
• Keep all these ingredients aside for 30 minutes so that salt is soaked well in all these.
• Now, take a jar. pour in the ginger juliennes, green chillies and the lemons.
• Shake the jar.
• Then put in the lime juice of the remaining lemons.
• Add in the salt.
• Shake the jar well.
• If required u can use more lemon juice. as all these veggies should be well covered with it.
• Its ready to be eaten in next 2 days.