Carrot garlic chutney

Posted on August 3, 2009. Filed under: Achaar/chutneys/powders, Diabetes/diabetic recipe, Home Remedies | Tags: , , , , |

Carrots, garlic, chilli powder and lemon juice are combined to make a tasty accompaniment for rotis, parathas or a spread for sandwiches. Carrots are rich in fibre and vitamin A and the garlic is good to control the sugar and cholesterol levels in the blood. This chutney can be stored if refrigerated for upto a week. Enjoy this chutney with hot Bajra Turnovers.

Cooking Time : Nil.
Preparation Time : 30 mins.

Makes 1/2 cup (approx. 7 tablespoons).

Ingredients
1 cup carrots, thickly grated
2 tablespoons garlic, chopped
2 teaspoons chilli powder
¼ teaspoon lemon juice
1 teaspoon oil
1 teaspoon salt
Method
1. Sprinkle ½ teaspoon of salt on the grated carrots and leave aside for 30 minutes. Drain out the juice.
2. Grind the garlic, chilli powder, lemon juice and the remaining ½ teaspoon of salt to a fine paste in a blender or a mortar and pestle.
3. Combine the carrots, garlic paste and oil in a bowl and mix well.
4. Serve immediately.
Tips
The chutney will stay well if refrigerated for upto 4 days.
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Goan coconut chutney

Posted on July 7, 2009. Filed under: Achaar/chutneys/powders | Tags: , |

A good blend of sweet and sour this chutney goes well with any Indian curry.

Ingredients
115g/4oz coconut, freshly grated
110g/4oz chopped, fresh green coriander
1 small onion or 2 shallots peeled and coasley chopped
2.5cm/1in piece of fresh ginger, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
2 tbsp lemon juice
1 tsp coriander seeds
2 cloves
1cm/½in piece of cinnamon stick
1 tsp salt
1 tsp sugar

Method
1. Put the coconut, coriander, onion or shallot, ginger, garlic, chillies and lemon juice in a food processor. Blend, adding 4 tbsp water as needed to get a thick, coarse paste. You may, if you wish, put this mixture into the container of an electric blender in several batches to get a much finer paste, adding a little water if needed.
2. Put the coriander seeds, cloves and cinnamon into a clean coffee grinder and grind them to a fine powder. Mix the powder with the coconut mixture. Add the salt and sugar. Stir to mix and taste for the blend of sweet and sour. Cover and refrigerate until needed.
3. The chutney lasts 24-36 hours. It may also be frozen.

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Baked chutney-stuffed sea bass

Posted on July 1, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Ingredients :

  • For the chutney
  • 1 bunch coriander, washed, leaves only
  • 5 tsp lemon juice
  • 2 garlic cloves, left whole
  • 2cm/¾in piece ginger, peeled
  • 2 green chillies, seeds removed
  • 100g/3½oz freshly grated coconut
  • 20 pistachio nuts, shells removed
  • 1 tsp cumin seeds
  • vegetable oil, for frying, plus 1 tbsp
  • ½ tsp brown mustard seeds
  • salt and freshly ground black pepper
  • For the sea bass
  • 2 x 550g/1¼lb sea bass, butterflied (ask your fishmonger to do this for you), skin scored at 0.5cm/1in intervals
  • 1 tbsp vegetable oil
  • To serve
  • new potatoes, boiled
  • green salad
  • 1 lemon, cut into wedges

Method :

1. For the chutney, blend all of the chutney ingredients except for the vegetable oil and the mustard seeds in a food processor to a purée.

2. Heat the vegetable oil in a small saucepan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan clear of your face and eyes.) When the mustard seeds start to pop, remove the pan from the heat and add the seeds to the chutney mixture. Season well with salt and freshly ground black pepper.

3. In a separate bowl, mix two tablespoons of the chutney mixture with one tablespoon of the vegetable oil. Brush the chutney mixture all over the sea bass and set aside to marinate for 20-30 minutes.

4. While the fish is marinating, preheat the oven to 180C/350F/Gas 4.

5. When the fish has marinated, spoon the remaining chutney mixture into the cavities of the sea bass. Place the stuffed sea bass onto a baking tray and bake them in the oven for 15-20 minutes, or until the flesh of each sea bass is opaque.

6. To serve, divide the stuffed sea bass among four serving plates. Spoon a portion of the new potatoes and green salad alongside. Garnish each plate with a wedge of lemon.

Chef’s tip:

Adding pistachios to the chutney helps to bind it and the nuts absorb the juices that leak into it from the fish. You can also use peanuts as a substitute for pistachios.

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Green chutney

Posted on June 29, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you’d find in restaurants, or add desiccated coconut for a Southern flavour.

Ingredients
80g/2¾oz fresh coriander leaves and stalks, washed
20g/¾oz fresh mint leaves, washed
1 garlic clove, peeled and roughly chopped
2.5cm/1in piece fresh ginger, peeled and roughly chopped
½ small onion, chopped
1-2 green chillies, or to taste, seeds removed, chopped
15 raw pistachio nuts, shells removed, chopped
2 tbsp lemon juice, or to taste
salt, to taste
3 tbsp water

Method
1. Place all the ingredients into a food processor and blend until smooth.

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Tamarind and jaggery chutney

Posted on June 29, 2009. Filed under: Achaar/chutneys/powders | Tags: , |

Different brands of tamarind paste have different degrees of tartness. I quite like the typical supermarket offerings, as I find they are not too tart and not too dark. Conversely, I find those in Asian markets too thick and strong.

This chutney marvellously combines tart tamarind with the complex sweetness of jaggery, an unrefined sugar. This recipe serves four.

Timings :

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Ingredients:

  • ¾ tsp cumin seeds
  • 2 tsp tamarind paste (available from Asian supermarkets)
  • 3-4 tbsp jaggery (or palm sugar), chopped
  • ½ tsp freshly ground black pepper
  • pinch salt
  • 70ml/2½fl oz water
  • 6 mint leaves, shredded (optional)

Method :

1. Heat the cumin seeds in a frying pan and dry fry for 1-2 minutes, or until fragrant and golden-brown. Transfer to a pestle and mortar and grind to a powder.

2. Put all of the ingredients into a small pan and mix until well combined. Bring the mixture to the boil, then reduce the heat to a simmer and simmer for 3-5 minutes, or until the mixture has thickened. Set aside to cool.

3. Serve as a dip with samosas, chaat or dhokla. (This chutney will keep in the fridge for 4-5 weeks.)

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Pudine ki chutney

Posted on May 28, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Makes 1 cup.

Ingredients
2 cups chopped mint leaves
1 cup chopped coriander
¾ cup sliced onions
juice of 1 to 2 lemons
1 tablespoon sugar (optional)
2-3 green chillies
salt to taste
Method
1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.
2. Refrigerate and use as required.
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Bengali tomato chutney (Microwave)

Posted on May 28, 2009. Filed under: Achaar/chutneys/powders, Microwave | Tags: , , |

A tangy tomato chutney flavoured with panch phoran seeds. Panch Phoran is a Bengali blend of spices containing equal parts of mustard seeds, kalonji, cumin seeds, saunf and fenugreek seeds.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 1 cup.

Ingredients
2 cups tomatoes, cut in large cubes
¼ teaspoon panch phoran seeds
1 tablespoon raisins (kismis), soaked
½ teaspoon ginger, cut into thin strips
1 teaspoon chopped green chillies
1 tablespoon sugar
1 teaspoon oil or mustard oil
salt to taste
Method
1. Heat the oil in a microwave safe bowl for 1 minute.
2. Add the panch phoran seeds and microwave for 1 minute.
3. Add the tomatoes and salt and mix well. Cover and microwave on HIGH for 3 more minutes.
4. Add the raisins, ginger, green chillies and sugar and microwave for 10 minutes stirring twice in between after every 4 minutes.
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Lehsun ki chutney

Posted on May 28, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

A simple but delectable dry garlic chutney that is a “must” in every Rajasthani kitchen, whether the king’s or a peasant’s. This is usually relished with bajra rotis and onions and is part a peasant’s working lunch.

Preparation Time : 5 mins.
Cooking Time : Nil.

Makes 3/4 cup.

Ingredients
1 cup garlic cloves, peeled
1 tablespoon chilli powder
juice of ½ lemon
salt to taste
Method
1. Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
2. Before using, dilute with water and use as required.
3. Store refrigerated.
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Curry leaves chutney powder

Posted on May 28, 2009. Filed under: Achaar/chutneys/powders | Tags: , , , |

Cooking Time : 15 min.
Preparation Time : 10 min.

Makes 1 cup.

Ingredients
1/2 cup dry coconut, grated
1/4 cup roasted split gram (daria dal)
25 curry leaves
2 red chillies
1 teaspoon sesame seeds (til)
1/2 teaspoon tamarind pulp (imli)
salt to taste
Method
1. Dry roast the coconut, daria dal, curry leaves, red chillies and sesame seeds separately till crisp.
2. Combine together and grind the fine powder along with the tamarind pulp and salt.
3. Serve with idlis or dosas.
Tips
Daria dal is the roasted chana dal which is put in chaats.
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Mysore chutney

Posted on May 28, 2009. Filed under: Achaar/chutneys/powders | Tags: , |

Cooking Time : 5 min.
Preparation Time : a few min.

Makes 3/4 cup.

Ingredients
1/2 cup split Bengal gram (chana dal)
1 tablespoon split black gram (urad dal)
2 to 3 red chillies
1/2 tablespoon tamarind pulp (imli)
1/2 teaspoon peppercorns (kali mirch)
2 teaspoons grated jaggery (gur)
3/4 cup grated coconut
2 tablespoons oil
salt to taste
Method
1. Heat the oil in a pan and roast the chana dal and urad dal till they become golden brown.
2. Add the red chillies and fry for 2 minutes.
3. Add the tamarind, peppercorns, jaggery and coconut and fry for a while. Cool for some time.
4. When cool, grind with salt to a smooth paste, adding a little water if needed.
5. This chutney is used to make Mysore Dosa. A thin layer is spread on the inside of the dosa.
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