Chutney is a gluten-free, spicy or savory condiment originating in India. Chutney is made from fruits, vegetables, and herbs with vinegar, sugar, and spices. It’s used to provide balance to an array of dishes, or highlight a specific flavor profile.
In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator.Use of local masalas and style of cooking also plays an essential role, when it comes to its flavor and taste.
Here is a recipe of 3 best chutney you prepare at home very easily .
Amla Mint and coriander Twist .
Amla, also known as Indian gooseberries.Amla berries are rich in vitamin A, which is key to improving eye health. Vitamin A not only improves vision, but it also may lower the risk of age-related macular degeneration. Amla's vitamin C content.The antioxidants and vitamins found in amla berries offer several health benefit.
Ingredients ;
7-8 fresh amla boiled and cut into pieces
4-5 cloves garlic ( finely chopped)
2 green chillies ( finely chopped)
2 cup fresh coriander leaves with stems
1 cup mint leaves
salt and sugar as per taste
1/2 tsp chopped ginger
1/4 tsp cumin seeds
A pinch asafoetida
1/4 tsp black salt
How to prepare
First, wash and clean the Amla well. Put the Amla and water in the pressure cooker. Turn off the gas with 4 whistles.
When the cooker opens by itself, take out the Amla and keep aside. When it is almost cold, take out the seeds. Smash the Amla well with your hands.
Take all the ingredients together in a mixer jar .Add 1/4 cup of water and blend it till smooth. Place in serving bowl. Serve garnished with mint leaves on top.Chutney is ready to serve.
Tomato garlic tangi
Ingredients
4 ripe Red tomato
2 green chilli
7-8 garlic cloves
1/4 tsp cumin powder
2 tbsp coriander (finely chopped)
1 tbsp Mint leaves ( chopped)
How to prepare
Rinse the tomato with water. Pat dry with a kitchen towel.
To roast the tomato, you can keep them directly over the flame or use a wire mesh. You can roast the tomato on a bbq grill as well.
Coat with little oil. Make a little hole in both the tomatoes and insert Garlic pods into them .
Place a grill rack/ wire mesh on top of the gas and over direct flame roast the tomatoes until charred.Keep on turning tomatoes while roasting.
roast on medium flame turning all the sides.
cook until the skin is burnt and softened from inside.
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Let them cool a little.Peel the skin which will come really nicely because we have applied the mustard oil before roasting
.In a grinder jar, combine green chili, garlic, roasted tomatoes and salt cumin powder coriander leaves and a few mint leaves . Blend everything to a chutney consistency.
Pulse to get a combine and get a coarse texture. You can manually chop them as well. It will be little chunky in texture.
Taste it and adjust the salt and sugar if required. Lastly garnish with mint leaves .
Serve it along with the Stuffed paratha ,Chips , Samosa , pakoda or Rice /Dal.It will taste awesome .
Peanuts Tamarind Entwined
If you are a fan of Indian chutneys, you must try this easy Peanut Chutney recipe. Why go for unhealthy and fatty dips when you can whip up a tasty peanut chutney recipe at home? Made with fresh nutty undertones of peanuts, this Andhra style peanut chutney recipe is spot on!
Peanut chutney or groundnut chutney is a quick, delicious, and excellent substitute for regular Chutneis. Serve it with the classic South Indian breakfast or North indian stuffed paratha or any snacks .
Ingredients
2cups peanuts ( dry roasted and peeled)
2 tsp oil
1 tsp urad dal
1 tsp chana dal
2 cloves garlic
2 green chilli
small round piece tamarind
salt and sugar to taste
1 cup water (or as required)
For tempering:
2 Tsp oil
1 tsp mustard seeds
1 tsp urad dal
pinch of hing / asafoetida
1 dried red chilli (broken)
few curry leaves
How to prepare
To make special peanut chutney, first wash the curry leaves green chilli, and red chilli, and finely chop them. Also, peel the garlic cloves and roughly chop them.
Dry roast peanuts or microwave roast it for 3 minutes in high power. Now, put a pan on medium flame and heat oil in it. Add the cumin seeds and fry them for 30 seconds.
Keep the heat to low add chana dal and urad dal .Stirring often fry the lentils until they turn golden. Fry them at low heat, so that they do not burn.Roasting them takes 4 to 5 minutes on low to medium-low heat. Taste a few and they should have a crunchy and crisp texture
Now add 6 to 10 curry leaves (medium to large-sized), 2 green chillies, 2 garlic cloves .Furthermore, roast them till the blisters appear.Cook for 2 minutes more . Curry leaves are now become crisp . Now add roasted and peeled peanuts.Stir it well and cook for 2-3 minutes.
Remove the pan from flame and let it cool down. When it reaches room temperature, transfer it to a mixer. Also add in small piece tamarind . Add salt and sugar as per your taste.
blend to smooth consistency adding 1cup water, or as required. Spoon it in a bowl.
Now prepare the tempering by heating 2 tsp oil.
Add in 1 tsp mustard seeds, 1 tsp urad dal, pinch of hing, 1 dried red chilli and few curry leaves.
allow the tempering to splutter.Pour this tempering over the chutney and mix well. Finally, serve along with idli or dosa or pakodas , or south indian rice ,or snacks .
Try this recipe at home and don’t forget to inform me your valuable views by writing it down in the comment section .
Thank u
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