Sanoli's Kitchen: Chutney/Pickle
Showing posts with label Chutney/Pickle. Show all posts
Showing posts with label Chutney/Pickle. Show all posts

Sunday, October 28, 2012

TOMATO CORIANDER CHUTNEY

 
Few years before, when we were invited by one of our Nepali friends, I got addicted with this toothsome chutney. Without any hasitation, promptly I asked them about the recipe of this scrumptious chutney and very happily they shared this recipe with me instantly. Since that time, me and my husband are great fan of this fingerlicking chutney. So, today I am sharing this here. Try, I am quite sure, you will not be disappointed!

INGREDIENTS:
1 large Tomato
1/2 bunch of Coriander Leaves (cilantro)
2-3 Green Chillies
2 tbsps Fresh Lemon Juice / small lemon sized tamarind ball
2 pods Garlic
1 tsp Sugar
1/2 tsp Chaat masala
Salt to taste

METHOD:
Wash tomato, coriander leaves, garlic pods, green chillies nicely. Chop tomato and Coriander leaves roughly.

Grind all the ingredients together and make a smooth paste.

Enjoy it with any kinds of snacks or as a side dish.

TIPS: You may store it in refrigerator and enjoy it for 5-6 days.

Thursday, October 11, 2012

TOMATO DATE CHUTNEY & AWARD


 
Still I can remember, my father couldn't finish his lunch except a sweet chutney dish, so my mum used to make chutney and stored it in the refrigerator. This chutney brings back a lot of childhood memories. From my heart and soul, I am the follower of my father. In my mind I always consider my parent as my 'Guru'. So this scrumtious flavourful chutney dish I dedicate to 'My Guru'.
 

INGREDIENTS:
5 nos. Tomato (chopped)
22-25 Dates/khejur (seedless & chopped)
2 OZ Mango Papad (finely chopped)
2 tbsps Raisins
1 tsp Grated Ginger
4 Dry Red Chillies
1 tsp Cumin seeds
1/4 tsp Turmeric powder
1 tsp Panch Phoron (combination of mustard, fennel, nigella, cumin and fenugreek seeds)
1/3 cup to 1/2 cup Sugar (according the sourness of tomato)
1 tbsp Fresh Lemon Juice
1 tbsp Oil
Salt to taste


METHOD:
Dry roast cumin seeds and 2 dry red chillies for 3 minutes. Remove from heat and pound coarsely. Set aside. Heat oil in a pan. Add panch phoron and 2 dry red chillies.
When panch phoron crackles, add chopped tomatoes, ginger and dates in it.
Saute for 2 minutes, add turmeric powder, salt and mango papad in it. Cook for 5-6 minutes on medium heat till tomato turns mushy and everything mix up well.
This time add raisins and sugar in it. 
Keep stirring for another 2-3 minutes on low heat.
Switch off the heat now, add coarsely pounded cumin-dry red chilli with lemon juice. Keep a stir. Serve cold as a side dish.

Now Award Time!!!
 
I was really surprised to get such a lovely award from few of my great blogger friends. Truely I have got lovely friends through blogging. Thanks you dear friends, I am too happy to recieve this precious award from you.
 

 
 
 
&
 
 
Who have shared this lovely blog award with me.
My hearty thanks to you my dear friends.
 
 
As per rule, I have to introduce myself and state somethings about me, which I did earlier, so don't want to bore you again or to know about me please check out about me 'here' .
 
I am going to share this award with all my blogger friends, so please accept this as a token of love.
 
 
Linking to: Feast for your Guru
 



Friday, August 24, 2012

RELISH PLUM CHUTNEY

I like cooked fruits to adorn my lunch table as a side dish. Today I am going to share 'all new'  relish Plum chutney. It can be served with meat, vegetables and also for salad or seafood. It is sure, this delectable plum chutney adds some extra relish to your tastebuds, just try it!
INGREDIENTS:
5 Big Juicy Plum Fruits
2 Dry Red Chilli
1 tsp Cumin seeds
1/3 tsp minced Ginger
1 tbsp Raisins
2/3 cup Sugar
Salt to taste

METHOD:

Wash and chop plums, don't remove the skin, only remove seeds.

Roast dry red chillies. Pound coarsely and keep aside the chilli flakes.

Dry roast cumin seeds. Pound coasely and set aside.

Keep chopped plums in a saucepan, mix with sugar. Cover and keep it as it is for two hours. This sugar will be fully melted and all juices come out from plums.

Now put this Saucepan on low heat. Bring it to boil. Add chopped ginger and salt to it. Keep stirring occasionally. Let it cook on low heat for 15-20 minutes.

Add raisins, cook for another 5 minutes till it becomes thick. Add chilli flakes and roasted cumin powder. Fold nicely and remove from heat.

Serve cold as a side dish with snacks or appetizers or main course.
 

Monday, July 23, 2012

GREEN GRAPES CHUTNEY

Grapes, 'Queen of the fruits' are storehouse of polyphenolic antioxidants, vitamins and minerals. So, include them in your regular diet. While grapes put in sugar syrup, it enhances taste as well as nutritive values.
INGREDIENTS:
2 cups of Green Grapes
1 cup Water
1/2 cup Sugar
1/2 tsp Mustard seeds
1 tbsp fresh Lemon Juice
1/2 tsp coarsely pounded Ginger
1/2 tsp Cumin seeds
1 dry Red chilli
1 tsp oil
Salt to taste


METHOD:
Dry roast cumin seeds and dry red chilli for 3 minutes. Pound coarsely. Set aside.

Heat oil in a pan. Add mustard seeds. When it pops up, add ginger and salt. Fry for 2 minutes on low flame.

Now, add 1 cup of water and 1/2 cup sugar in it. While it starts to boil, add green grapes in it. Cover and cook on medium heat till juice gets thicken.
Remove from heat, add lemon juice and coarsely pounded cumin-red chilli in it. Fold well.
Enjoy this luscious chutney!!!

Linking to: 'Showcase - Fun In Sun' hosted by Divya

Sunday, June 24, 2012

ANARASER CHUTNEY / PINEAPPLE PICKLE

This sweet and tart chutney dish you must have after lunch. It is another delectable chutney preparation from Bengal. Pineapple is a tropical fruit and source of vitamin A & C. It serves in various occasions, from festive feast to wedding parties. It can be made in various ways, but here I am sharing the easiest and simpliest way to make scumptious anaraser (pineapple) chutney.
INGREDIENTS:
1 cup Pineapple Chunks, cut into small cubes
3-4 tbsps Sugar (according to taste)
1/2 tsp Mustard Seeds
1 tsp grated Ginger
1 Bay Leaf
2 tbsps Raisins
2 Dry Red Chillies
1 tsp Cumin Seeds
1 tsp lemon juice (optional)
1 cup Water
1 tbsp Oil
Salt to taste

METHOD:
Dry roast dry chillies and cumin seeds in a pan. When nice smell comes out, remove from heat, set it cool and pound coarsely. Keep aside.

Heat oil in a frying pan. Add mustard seeds in it. When it pops up, add Cubes of pineapple and ginger in it. Fry for 2-3 minutes. Now add water, sugar, bay leaf, raisins and salt in it. Fold well and keep it covered. stir occasionally.

When it becomes thick, add lemon juice and pounded spices in it. Mix well and remove from heat.
Let it be cooled before serving.