Strawberry Chutney Recipe

Strawberries are in season, so was tempted to buy a big box as they looked so luscious!! To my chagrin they turned out extremely sour. Decided to make a chutney as I already had some strawberry preserve lying around. Added a few pomegranate seeds for crunch and I must say that it has turned out delicious!! You can serve it as a dip, or with rotis. Goes well with dal and rice too!!

Ingredients :

  • 21 strawberries
  • A large fistful of pomegranate seeds
  • 2 tsps chilly powder
  • 2 ladleful jaggery syrup or sugar
  • Salt
  • 1 sprig Curry leaf
  • 1 tsp mustard
  • 1/4 tsp methi/fenugreek seeds
  • A pinch of haldi/turmeric powder
  • Salt
  • A large pinch of hing/asafoetida
  • 5 tbsps oil

Method :

Wash and remove the leaves and stem of the strawberries. Puree them in the blender. Heat the oil. Add the mustard and after it splutters add the Methi seeds. After they turn a golden brown add the curry leaves and hing . Switch off. Drop in the chilly and turmeric powder and immediately pour in the Strawberry puree. Add jaggery syrup and salt. Boil well. Tip in the pomegranate seeds and give one boil. Switch off. Allow to cool thoroughly. Store in an air tight container in the refrigerator.

Tomato Thokku Recipe

My helper Selvi who was watching me mince tomatoes, asked me if it was for a chutney. When I nodded , she promptly asked me for the recipe as her children love the food that I send for them. She listened intently and then proceeded to give her own version of what she makes. Thokku is more like a pickle which stays good without refrigeration for two days. Refrigerated, it stays good even for ten days or more. I decided to try it out, and I must say that it has turned out delicious. So posting a tomato Thokku the ‘Selvi’ way.

Ingredients :

  • 1/2 kg tomatoes minced
  • 1tsp methi/fenugreek seeds
  • 2tsps mustard
  • 3 inch piece ginger grated
  • 12 garlic cloves minced
  • 2 tsps chilly powder
  • Rajma/ kidney bean sized piece of hing/asafoetida
  • A pinch of haldi/ turmeric powder
  • 3 sprigs curry leaves
  • 1 tsp tamarind paste
  • Jaggery and salt as per taste
  • 6 tbsps oil.

Method :
Heat oil. Add the mustard. After it crackles add the methi. After it turns golden brown add the hing, ginger, garlic and curry leaves and roast till they give a good aroma. Add the chilly powder and haldi. Toss and immediately add the tomatoes and salt. Roast till the tomatoes have turned mushy. Add the tamarind paste and jaggery and boil well. Store in an air tight container only after it has cooled thoroughly.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Guava Curry Recipe

Guavas are in season and after gorging on them, decided to turn some of them into a curry. Allahabad is the home to some of the best Guavas in India. This is a tangy, sweet and spicy curry which borders on to a chutney or a semi pickle. One can enjoy it with Roti or rice. Serves well as a dip too.

Ingredients :

  • 300 gms guava
  • 2 large tomatoes
  • 1 tsp tamarind paste
  • 2 tbsps jaggery syrup
  • 1 tbsp chilly powder
  • 1 tbsp coriander powder
  • A large pinch of turmeric powder
  • Salt
  • 1 tsp mustard
  • 1 tsp jeera/ cumin seeds
  • 1/4 tsp methi/ fenugreek seeds
  • 2 tbsps ghee/ clarified butter

Method :

Slice the guava into bite sized pieces. Chop the tomatoes fine. Heat ghee. Add the mustard. After it splutters add the cumin followed by fenugreek seeds. After the fenugreek seeds turn golden brown add the tomatoes and salt. Roast till they are mushy. Add the coriander, chilly and turmeric powders. Toss. Add a large glass of water, the jaggery syrup, tamarind paste and the guava. Boil on a slow flame till the guava is cooked and the curry turns semi solid.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Copra, Curry Leaves and Peanut Chutneys Recipes

These three Chutneys are life savers for bachelors and for working women. They can be used as a spread on buttered bread, sprinkled on rice with a drizzle of ghee/clarified butter or used as a side dish. Each has its own unique taste. The one with Copra/ dried coconut has roasted garlic added to it whereas raw garlic flavours the Peanut chutney. The Curry Leaf chutney is sans garlic.

Copra and Garlic Chutney
Ingredients :

  • 250 gms copra/ dry coconut
  • 100 gms garlic
  • 2 tbsps chilly powder
  • Marble sized ball of tamarind
  • Salt
  • 1 tbsp ghee/ clarified butter

Method :
Cut the Copra into tiny pieces. Peel the garlic. Heat the ghee and roast the garlic to a rich golden brown. Switch off. Tip in the chilly powder, toss and immediately drop it into the blender along with the Copra, salt and tamarind and powder it. Store in an air tight container.

Curry Leaves Chutney
Ingredients :

  • 1 coconut grated
  • 21 sprigs Curry leaves
  • A lemon sized ball of tamarind
  • 3 tbsps coriander seeds
  • 1 tbsp urad dal
  • 50 gms roasted Bengal gram dal/ daalia
  • 2 tbsps chilly powder
  • Salt

Method:
Dry roast the grated coconut along with the curry leaves to a rich brown. Roast the coriander seeds and the urad dal separately in a drop of oil to a rich golden brown. Tip the chilly powder into the roasted coconut and toss well. Powder together the above roasted ingredients along with the tamarind and salt. Store in an air tight container.

Peanut Chutney
Ingredients :

  • 250 gms Peanuts
  • 15 medium sized garlic cloves
  • 1 tbsp chilly powder
  • Salt

Method :
Roast the peanuts and deskin them. Powder them along with the garlic, chilly powder and salt. Store in an air tight container.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Peanut Chutney Recipe

Popular all over the state of Maharashtra in India, the dry peanut chutney is enjoyed with bhakri or flattened bread made out of millet. Easy to make, it is ground coarsely as grinding it too fine can release oil and make it lumpy.

Ingredients :

  • 200 gms peanuts
  • 15 garlic cloves
  • 3 tsps chilly powder
  • Salt.

Method :
Roast the peanuts over a slow flame till crisp. Deskin them. Powder garlic cloves, chilly powder and salt very fine. Add the peanuts and using the pulse mode grind them coarsely. Store in an air tight container.

Copyright © 2017. All rights reserved.

Black Grape Dip Recipe

Sub toh laye phool, budha kobi leke agaya, mai ka karoon Ram, mujhe budha mil gaya😂😂😂 Remembering this song as my hubby dear picked up a bunch of black grapes( because they were sweet) instead of the green ones that I had asked him to bring to make a dip. All said and done it has turned out extremely yummy though I tweaked it to go along with some nachos. Enjoy.

Ingredients:

  • 15 black seedless grapes
  • 2 garlic cloves
  • 3 green chillies
  • 1 tsp sugar
  • Salt
  • 2 tbsps hung curds

Method :
Blend the grapes, green chillies, garlic, sugar and salt together. Add it to the hung curd and mix well. Serve as a dip or enjoy as a side dish.

Copyright © 2017. All rights reserved.

Tomato Ketchup Recipe

An accompaniment to hors d’oeuvre, kebabs or even breakfast eats, tomato ketchup with its tang can tickle the taste buds no end!!! A must try for young mothers who prefer to serve their children with a preservative free one. Posting the recipe for the same today.

Ingredients :

  • 1 kg red firm tomatoes
  • 5 garlic cloves
  • 5 lavang/cloves
  • 2 inch piece dalchini/cinnamon
  • 1tsp pepper corns crushed
  • 1tsp chilly powder
  • 100 gms sugar
  • Salt.

Method :

Tie the garlic, dalchini, lavang and pepper in a muslin cloth. (spice bag)
Wash and quarter the tomatoes.
Put the tomatoes along, with the spice bag in a pressure cooker and cook to 4 or 5 whistles without adding water.
After it has cooled remove the spice bag and puree the tomatoes in the blender.
Strain it.
Add the sugar , salt n chilly powder n allow it to boil till it coats the back of a spoon.
Allow it to cool thoroughly before filling it in an air tight jar n keep it in d fridge.
If you need to keep it longer half a tsp of sodium benzoate to be added after thoroughly cooling it.
Without the preservative it stays good for a month.

Some like to add ginger and onion too. I prefer mine without it.

Copyright © 2017. All rights reserved.

Recipe for a Variety of Chutneys

Hot garlic chutney, Green mint chutney and sweet and sour chutney are a must while making chaat. One can make them in small batches and store them in the freezer compartment. Use as and when required. ❤️

Green chutney

  • A small bunch of coriander leaves
  • 5sprigs mint leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal chilly powder
  • 8 garlic cloves
  • Salt

Grind all together to a smooth paste.

Sweet chutney

  • 5 dates
  • A tennis size ball of tamarind
  • Jaggery according to taste
  • Salt
  • 1 tsp roasted jeera powder

Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil n switch off.

Ridge Gourd Peel Chutney Recipe

One of the ‘best out of waste’ chutneys, ridge gourd peel is gently sautéd in butter and ground into a chutney with coconut and other spices. Goes well with Dosa, roti and even with simple dal rice. ❤️

Ingredients:

  • 250 gms ridge gourd.
  • 2 green chillies
  • 1 tsp jeera
  • 1 tbsp butter
  • 1/4 of a large coconut
  • 8 roasted red chillies
  • 1 tbsp tamarind paste
  • Salt.

Method :
Scrape the ridge gourd slightly and discard the scraping. Gently peel it. Wash the peel thoroughly n chop it into tiny pieces.
Heat the butter, add the jeera, chopped green chillies and the ridge gourd peel and roast till the jeera gives its aroma, the peel changes colour and the butter turns into ghee.
Grind the above along with grated coconut, roasted red chillies, tamarind and salt to a smooth paste.

Raw Mango Chutney Recipe

The very mention of raw mango makes one’s mouth water. Used for making pickles, panna and even in Bhel, it is simply amazing!! Here is a Mangalorean version of chutney which can be used as a side dish with almost any of the Indian foods. ❤️

Ingredients:

  • 1/2 of a small coconut
  • 1 raw mango deskinned
  • 7 green chillies
  • 5-6 garlic cloves
  • Salt
  • 2 tsps Coconut oil

Grind all the above except the coconut oil to a smooth paste. Drizzle with coconut oil and serve as a side dish.