GREEN TOMATO CHUTNEY

 

Green tomatoes are loaded with nutrition. Hence we should include them in our diet in some way or the other. You can make chutneys, curries, stir fries etc. etc. Here is a simple and tasty chutney recipe made with green tomatoes. It can be served with snacks or main meals as an accompaniment. This chutney stays good in the refrigerator for few days as it has no onion or coconut added to it.

Ingredients: Green tomatoes ..... 4 Sesame seeds .... 2 tbsps Tamarind ............. small piece Green chillies ...... 2-3 Asafoetida .......... 2 pinches Coriander leaves .... 1/2 cup Oil ...................... 3-4 tbsps Salt .................... to taste

Method:

1. Dry roast the sesame seeds.

2. Cut the tomatoes into pieces.

3. Heat the oil in a pan and add asafoetida.

4. Next add the green chillies, tamarind and tomatoes.

5. Stir them well. Cook until they are soft.

6. Add salt, coriander leaves and the roasted sesame seeds.

7. Remove from the gas and let it cool.

8. Grind the chutney.

9. If you wish to add a tempering you can do that. But this chutney tastes so good even without the tadka. Store it in the refrigerator. It stays good for few days.

Watch the recipe video

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Assam Jolphai Chutney / Olive Gur Chutney

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DOON CHETIN / KASHMIRI WALNUT CHUTNEY

 

Doon means walnuts in Kashmiri language and chetin is chutney. This easy to make chutney has a creamy texture and tastes amazing with the flavourful ingredients added to the walnuts. Traditionally a pestle and mortar is used to grind it keeping a coarse texture but these days it is done in a grinder. 

This can be served with kababs, main meal or as a dip. 

Ingredients:

Walnuts .......... 1/2 cup

Hung curd ........ 3-4 tbsps

Onion  ...............   1 small 

Garlic ................ 2 cloves

Green chillies ..... 2

Caraway seeds / Shahi jeera ... 1/2 tsp

Dried mintleaves .................... 1/2 tsp (You may also use few fresh leaves instead)

Kashmiri chilli powder ........ 1/2 tsp

Salt .................... to taste

Method:

1. Dry roast walnuts for few minutes on meduim flame.

2. Switch off the gas and add the shahi jeera. It will get roasted in the heated pan. Let them cool.

3. Transfer the ingrdients into a grinder and blend them to a slightly coarser texture.

Note:

This chutney tastes best when it is fresh. Make and enjoy it in smaller quantity. Because of the onion and hung curd content it may change the taste if stored longer than a couple of days.

Check out the video

This recipe is part of the "A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of the month is W and I chose to make this walnut chutney from the Kashmiri Cuisine. 

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Assam Jolphai Chutney / Olive Gur Chutney

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ASSAM JOLPHAI CHUTNEY / OLIVE GUR CHUTNEY

Many of us are not aware that olives also grown in India. Even I always thought they were imported from Spain.  But they grow wild in the interiors of Assam and are used extensively in their cuisine. 

Here  is a sweet, sour and spicy chutney from Assamese Cuisine made with olives and jaggery. It takes just 8-10 minutes to make this delicious chutney which can be relished with puris or parathas.

Ingredients:

Crushed olives ......  1/2 cup

Mustard oil ........... 4-5 tbsps

Organic jaggery powder ..... 3-4 tbsps

Salt ........................... to taste

Panch phoran ............ 2 tsps

Red chilli powder ..... 1 tsp

Roasted cumin powder ... 2 tsps

Honey ............................. 2 tbsps

Method:

1. Crush the olives in a chopper or a pestle and mortar.

2. Heat mustardoil to a smoking point and cool it a bit.

3. Add the panch phoran spice mix.

4. When it gives outan aroma add the jaggery powder.

5. Stir on low flame until the jaggery melts.

6. Add the salt, chilli powder and cumin powder. Stir well. Maintain low flame.

7. When the oil starts to separate stir in the honey.

8. Give it a good stir and remove from the gas. Chutney is done.

Watch the recipe video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was Chutneys.

 I made this unique chutney recipe with the two secret ingredients Mustard Oil and Panch Phoran given by my partner Sasmita Sahoo Samanta. Her blog has some amazing dishes like Kaitha Chutney to check out. 

Recipe adapted from - HERE

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PEANUT AND GARLIC CHUTNEY

This is an easy recipe of chutney made with just 4 ingredients. You can enjoy the dry and wet versions with your meals and snacks. It can stay good in the refrigerator for couple of weeks or even more.

Ingredients:
Roasted peanuts - 1 small bowl
Peeled garlic ..... 2 pods (1/2 bowl)
Red chilli powder .... 2 tbsps or more
Salt .................... to taste

Method:
1. Remove the skin of the roasted peanuts.
2. Grind all the ingredients.
3. Remove them in a dry sterilized dish.
4. You can enjoy the dry version with puris, parathas, dosas etc etc....
5. To make the wet version take couple of spoonfuls into a bowl and add hot water.
6. Mix well and serve with idlis or any snack.

You can see the video of this recipe :

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CHILLI GARLIC CHUTNEY MADE WITH DRY RED CHILLIES.

This recipe comes handy when you don't find fresh red chillies in the market. It really tastes as good as the one made from fresh chillies. This chutney can be  preserved in the refrigerator for a longer time if you saute it in oil. You can also freeze it in smaller containers so that it can be easily used without having to thaw the entire lot.
This chutney goes well with all the snacks. You can even add a little to your marinations or Chinese preparations. If you do not like it to be very spicy you can add some Kashmiri red chillies, tomato puree to make it milder.

Ingredients:
Dry red chillies .... 12  (spicy variety)
Kashmiri red chillies .. 6
Garlic .................... 1 pod
Tomato puree ....... 1 tbsp
Tomato ketchup .... 1/2 tbsp (optional)
Salt ........................ as needed
Vinegar ................. 1 tbsp
Oil ....................... 1/4 cup

Method:

Soak the chillies for about one hour discarding the stems.

Boil them in 1 cup water for 5-6 minutes.

Grind them along with the garlic. You can add a little water if needed.

Make a smooth paste.

Heat oil in a pan and saute the chilli garlic paste on medium flame
adding salt

Now add the tomato puree and ketchup which is optional. Keep stirring.

When the oil starts separating the chutney is done. Finally mix a tbsp of vinegar.

Allow it to cool before storing it in the jars or containers.

Check out the recipe video

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ALLAM PACHADI / GINGER CHUTNEY ANDHRA STYLE

Delicious and spicy Andhra style allam pachadi (ginger chutney) made with roasted lentils, ginger, chillies, tamarind and spices can be served with dosas, idlis, uttappams etc etc.. If you want to make it a bit milder you can add a little onion, grated coconut and tomato. But I prefer the strong ginger flavour and skip adding them.

Ingredients:
Ginger ......  3 or 4 inch piece
Urad dal ..... 1 tbsp
Chana dal .... 1 tbsp
Dry red chillies .. 2
Coriander seeds .. 1 tbsp
Methi seeds ........ 1/4 tsp
Cumin seeds ..... 1/2 tsp
Tamarind .......... size of half a lemon or as per your liking
Salt ................... to taste
Oil .................... 1 tbsp

Tempering:
Mustard seeds .... 1 tsp
Asafoetida .......... 1 pinch
Curry leaves ....... 4-5
Oil .................... 1 tbsp

Method:

In a pan dry roast the lentils, red chillies and spices.

Add 1 tbsp oil and the ginger pieces, tamarind.

Saute for half a minute till the spices give out a nice aroma.

Transfer them to the mixie. Add  salt to taste and little more water to grind.

Remove it into a bowl. Heat 1 tbsp oil in a small pan and add the tempering ingredients. Mix them into the ginger chutney.

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