Chutney – Batter Up With Sujata

Eggplant Or Brinjal Chutney

Eggplant/brinjal or baigan chutney. A lipsmackingly delicious chutney with very simple ingredients. Eggplant/aubergine or baigan haters will also enjoy this chutney without recognizing eggplant or brinjal in it.

You need very simple ingredients to make this chutney. For best result always use seedless brinjal or eggplant. And you can customize the recipe according to your taste. I have used dry coconut in the chutney. You can use fresh coconut pieces if you want. You can also use hot variety red chilli powder instead of Kashmiri red chilli powder for more spicy chutney. Usually same amount of eggplant and tomato used to make this chutney but I like more tomatoes and less eggplant in my chutney. So I used a small eggplant and three tomatoes. Tomatoes and tamarind both will make your chutney tangy and tasty. I have used eggplant, tomatoes, dry coconut pieces, green chilli, curry leaves, mustard seeds, ginger, roasted peanuts, dry red chilli, cilantro or coriander leaves, tamarind paste with some spices.

You may like some more chutney recipes on this blog. Click on the name below for recipe.

. Almond walnut chutney with mango ginger or amada

. Olive chutney

. Tomato oambal or chutney

. Ginger chutney

. Mango sesame chutney

. Date raisins jaggery chutney with mango bar

. Water chestnut or singhara chutney

. Onion tomato chutney

. Mango raisins chutney

. Peanut chutney

. Gur aam

293 #Foodiemonday bloghop theme is Tiffin Side Dish suggested by Priya Iyer who blog at The World Through My Eyes. You can get many chutney recipes on her space. I recently bookmarked her delicious Vegetarian pad thai noodles to try soon. And her Gujarati kanda Kairi recipe is also in my list to try.

I like my chutney tangy and spicy. Hotness depends on the green chilli you are using. You can taste and adjust the seasoning according to your taste. You have to roughly chop the ginger and green chilli. You can also serve it without blending as a side dish with roti, paratha or any Indian flatbread. I used roasted peanut but if you don’t have roasted peanut then you can dry roast the peanut separately or fry the peanut with ginger, green chilli and coconut. If you are using seedless eggplant, then its impossible to recognize the taste of eggplant or brinjal/baigan in the chutney.

Recipe

Eggplant/aubergine or brinjal (baigan) – 1 small

Tomato – 3, chopped

Ginger – 1/2 inch piece, peeled and chopped

Green chilli – 3-4 or to taste

Dry coconut – 2 tablespoon, chopped into small pieces

Salt to taste

Cumin/jeera powder – 1 teaspoon

Turmeric/haldi powder – 1/4 teaspoon

Mustard seeds/rai – 1/2 teaspoon

Curry leaves – 8-10 leaves

Dry red chilli – 1

Cilantro or coriander leaves – handful, chopped

Kashmiri red chilli powder – 1 teaspoon

Tamarind or imli paste – 1/2 tablespoon or to taste

Roasted peanut – 1 tablespoon

Oil – 1 tablespoon + 1 teaspoon

Method

1..Chop the eggplant or brinjal in cubes. Immerse the eggplant pieces in sufficient water to avoid discoloring.

2. Chop ginger and green chilli roughly.

3. Heat 1 tablespoon oil in a pan. Add half of the mustard seeds. When mustard seeds starts to splutter add 4-5 chopped curry leaves, chopped ginger, green chilli and coconut pieces. You can also add a few chopped garlic cloves if you want. I didn’t.

4. Fry till coconut pieces becomes light brown. Now add eggplant or brinjal, salt, cumin powder, turmeric powder and Kashmiri red chilli powder. Mix well and cover.

5. Cook till eggplant becomes soft. Stir in between to avoid sticking to the bottom of the pan. Add chopped tomato, cilantro or coriander leaves and roasted peanut.

6. Mix and cook covered till tomato becomes mushy. Add tamarind paste, mix and remove from heat. Taste and add more salt or tamarind paste if required. I added 2 teaspoon more tamarind paste because I like my chutney tangy. It will be delicious. You can enjoy it with roti, paratha or Indian flatbread.

7. Let it cool down. Blend the mixture in your mixer grinder.

Tempering

Heat 1 teaspoon oil in a small pan or wok. Add remaining mustard seeds and 4-5 curry leaves. When seeds starts to splutter pour the tempering on the chutney. Your chutney is ready to serve. Serve with idli, dosa or any meal.

Notes

1. You can use roasted eggplant to make this chutney if you like smoky flavour.

2. If you want your chutney more spicy, then add some more green chilli or you can also use some red chilli powder with other spices.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Almond Walnut Chutney With Mango Ginger Or Amada

Almond walnut chutney with mango ginger or amada. An easy to make, healthy and lipsmackingly delicious chutney flavored with mango ginger. Best accompany with your snacks or any meal.

Here are some more chutney or dip recipes from this blog.

1. Olive chutney with jaggery and panch phoran

2. Tomato chutney

3. Ginger chutney

4. Mango sesame chutney

5. Date raisins jaggery chutney with mango bar

6. Water chestnut or singhara chutney

7. Onion tomato chutney

8. Mango raisins chutney

9. Peanut chutney

10. Gur aam

11. Capsicum salsa

I have used amada or mango ginger in this chutney for flavour with almond, walnut, garlic, green chilli, cilantro or coriander leaves, lemon, tomatoes, sesame seeds, cumin and black pepper. Raw mango flavored amada or mango ginger looks like ginger but taste is different.

According to Wikipedia Mango-ginger is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones and similar to that of raw mango. It is a delicious addition to salads and stir fries. It is used in South Asian and Southeast Asian as well as Far East Asian cuisines.

Mango ginger or amada also have some health benefits.

1. Relieve pain. Mango ginger acts as a calming agent that provides relief from pain.

2. Treat skin diseases. Curcuma manga is used for treating skin problems. It detoxifies the body and improves skin complexion, skin problems and acne.

3. Relieve Itching. The root is anti-allergenic and provides relief from itching.

4. Metabolic problems. The plant helps to rectify the metabolic problems.

5. Relieve Cold and Cough. Mango ginger is an analgesic and expectorant which is often used to provide relief from cold and cough. It provides relief from bronchitis and asthma.

6. Relieve digestive problems. In human and animals, enterokinase found in Mango ginger assist digestion. The enzyme breaks down proteins to organic compounds which are easier to digest. Root also detoxifies the body. It provides relief from gas, promotes digestive strength and improves appetite.

7. Relieve inflammation. The anti-inflammatory properties prevent swelling in joints.

8. Relieve head lice and dandruff. Mango ginger has anti-fungal and antimicrobial properties. To read more about mango ginger or amada click here.

Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe. This chutney theme is suggested by Priya Vijaykrishnan who blog at Sweet Spicy Tasty. I have bookmarked her delicious Raw mango chutney to try. And this month my partner is Anu Kollon who blog at Ente Thattukada. Anu gave me walnut and sesame seeds as secret ingredients. I am sharing this healthy and absolutely delicious chutney using these ingredients. And I gave her tamarind and garlic. Let’s check out her delicious Peanut coriander chutney with these ingredients.

You have to dry roast sesame seeds or til, almond and walnut to make your chutney more delicious and flavorful. I have used roasted tomato. Roasted tomato will give a wonderful taste. You can increase or reduce the amount of green chilli and garlic according to your taste. You can also add ginger if you want.

Recipe

Tomato – 2, medium

Cilantro or coriander leaves – 1/2 cup

Walnut – 2 tablespoon, dry roasted

Almond – 2 tablespoon, dry roasted

Green chilli – 3 – 4 or to taste

Garlic – 2 – 3 cloves

Mango ginger or amada – 1 inch piece, grated

Cumin powder – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Sesame seeds or til – 1 tablespoon, dry roasted

Lemon juice – 2 tablespoon or to taste

Salt to taste

Method

1. Rinse, pat dry and roast the tomatoes. Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

2. Dip roasted tomato in cold water. Peel the skin and chop them roughly.

3. Lightly dry roast almond, walnut and sesame seeds separately. Let everything cool down.

4. Peel the garlic cloves. Add all the ingredients in a grinder jar. Grind into a smooth paste. You can also add 1/2 teaspoon grated ginger if you want.

5. Taste and adjust salt and lemon juice if require. Take out the mixture in a glass bowl. You can drizzle 1 – 2 teaspoon olive oil. I didn’t.

6. Garnish with cilantro or coriander leaves and tomato slices. Serve with any snacks.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Tomato Oambal Or Tomato Chutney

Tomato chutney or oambal from Tripura cuisine. A sweet and slightly hot delicious chutney. You can enjoy it with any meal or snacks. Recipe is very simple to make. You don’t need much ingredients to make this chutney.
I have served it with lentil or dal cutlets.

Tripura is one of the North Eastern seven sisters states in India.

Tripuri cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as Mui Borok. Tripuri food has a key ingredient called Berma (also called Shidal in Bengali), which is a small, oil-pasted and dry fermented fish. The foods are sometimes considered to be healthy as they are usually prepared without oil.
Source

You may like some more chutney recipes on this blog.

1. Ginger chutney

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

This month in Shhhhh cooking Secretly
facebook group we are sharing different dishes from Tripura cuisine.
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen.
This month my partner is lovely Sasmita who blog at First Timer Cook.
I love her delicious, healthy and easy to make recipes.
Visit her space for different types of healthy and mouthwatering recipes. I have recently bookmarked her No oil lentil and peas soup to try.
Sasmita gave me mustard seeds and jaggery as secret ingredients. And I gave her pepper and tofu. She made delicious Kasoi Bwtwi with these ingredients. Check out the recipe on her blog.

This chutney is very easy to make. You need only jaggery, salt, raisins and lemon juice with mustard and chilli tempering. Simple yet tongue tickling chutney to pair with any dish. I love this tomato chutney, its similar to Bengali tomato chutney.

Recipe

Tomato – 4 medium, chopped

Dry red chilli – 3 – 4

Mustard seeds – 1/2 teaspoon

Salt to taste

Jaggery powder – 2 tablespoon

Raisin – 2 tablespoon

Lemon juice – 1 teaspoon

Oil – 1 teaspoon

Water – 1/4 cup

Method

1. Heat oil in a pan.

2. Add mustard seeds and dry red chilli.
When the seeds starts to splutter and chopped tomatoes and salt.

3. Saute till tomatoes becomes mushy.

4. Now add jaggery, raisins and water.
Cook till chutney or oambal becomes thick. Remove from heat.

5. Add lemon juice and mix well.
Serve with snacks or any meal.

Notes
1. Recipe adopted from here.
2.You can break the red chillies or use 2 – 3 more chilli to make the chutney hot.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ginger Chutney Or Allam Pachadi

Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.

This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.

You may like some more chutney recipes on this blog.
1. Mango sesame chutney

2. Raisin jaggery chutney with mango bar

3. Waterchestnut or singhara chutney

4. Onion tomato chutney or dip

5. Mango raisin chutney

6. Peanut chutney or dip

Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.

Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.

Recipe

Ginger – 1/4 cup, peeled and chopped in small pieces

Chana dal or Bengal gram – 1 tablespoon

Used dal or split black gram – 1 teaspoon

Fresh coconut – 2 tablespoon, chopped in small pieces, optional

Peanut – 2 tablespoon

Cumin seed – 1/2 teaspoon

Dry red chilli – 1 – 2 or to taste

Methi or fenugreek seeds – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Salt to taste

Tamarind paste – 2 tablespoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Oil – 2 teaspoon

Water – 4 tablespoon

For tempering

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10

Oil – 1 teaspoon

Method

1. Dry roast the peanut. Let it cool down, peel and keep aside.

2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.

3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.

4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.

5. Let the mixture cool down completely.

6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.

7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.

8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.

8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.

Notes

1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.

2. Lemon juice or dry mango powder can be used instead of tamarind.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Gur Aam Or Instant Sweet Mango Pickle

Gur aam or instant sweet mango pickle or chutney.
A sweet tangy and spicy mango pickle. You can call it khatta mitha achar. My mother’s recipe and my most favourite pickle. You need only raw mango, equal quantity jaggery, panch phoran or Bengali five spices, chilli powder and little oil. And the taste is really lip-smacking.

This gur aam or instant mango pickle is flavoured with panch phoran or Bengali five spices. Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

And its sweetened with cane jaggery. We All know that jaggery has numerous health benefits.
It acts as a detox, as it helps cleanse the liver by flushing out nasty toxins from the body. Jaggery is loaded with antioxidants and minerals like zinc and selenium, which help prevent free-radicals (responsible for early ageing). It helps boost resistance against infections, hence building stronger immunity.
Source

This week’s our 196 #Foodiemonday bloghop theme is its pickle time suggested by Aruna Saraschandra who blog at Vasus veg kitchen do visit her space for delicious vegetarian recipes.

When Aruna suggested the theme I don’t have any idea what to share because my family is not pickle fan. So I make pickles very rarely. Suddenly I remember my Maa’s gur aam and the lip-smacking taste. I used to make it every year. Because its my most favourite pickle. Do try and enjoy the finger licking taste.

Recipe

1 cup – 250 ml

Raw mango – 500 gram

Salt – 1/2 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Powdered or grated jaggery – 2 & 1/4 cup

Panch phoran – 1 teaspoon +1 teaspoon

Mustard oil – 1 tablespoon

Water – 1/4 cup

Method

1. Rinse the mangoes Well.

2. Peel and chop lengthwise. Make lengthwise 4 pieces.

3. Marinate with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

4. Spread the mangoes on a large plate. Keep under sunlight for 3 – 4 hours.

5. Dry roast 1 teaspoon panch phoran or Bengali five spices till aromatic. Seeds shouldn’t be burnt. You can get panch phoran in any super market but if you don’t get it then you can make it at home. See notes to make panch phoran.

6. Let the roasted panch phoran cool down and grind in grinder or mortar pestle. Keep it aside.

7. Heat oil in a heavy bottom pan. Add 1 teaspoon panch phoran or Bengali five spices and let them splutter.

8. Add mango slices and red chilli powder. Fry for 3 – 4 minutes.

9. Now add water and jaggery powder or grated jaggery. Mix well.

10. Reduce the heat. Cook on simmer for 20 minutes or till the mangoes becomes soft. Keep stirring to avoid sticking to bottom of the pan.

11. Add dry roasted and ground panch phoran and mix well. Remove from heat and let it cool down. Jaggery syrup will be thickened when cool.

12. Store in clean and dry jar for later use. But taste before storing. Yummy isn’t it 😊
Enjoy the spicy tangy and sweet gur aam or instant sweet mango pickle.

Note
For panch phoran or Bengali five spices mix 1 teaspoon cumin seeds, 1 teaspoon Nigella seeds, 1 teaspoon mustard seeds, 1teaspoon fennel seeds and 1/2 teaspoon fenugreek seeds. Mix and use as require.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

Mango Sesame Chutney

Mango sesame chutney.
A lip-smacking delicious chutney from Andhra Pradesh cuisine.
This chutney is very easy to make. Just grind all the ingredients and add the tempering. You will love with nutty flavour of sesame. You can use it as a dip with any snack.

Tanginess of raw mango and the taste and flavour of chillies, curry leaves and sesame seeds made the chutney lip-smacking.

For some more chutney recipes click on the name below.

Date raisin jaggery chutney with mango bar

Water chestnut or singhara chutney

Onion tomato chutney or dip

Peanut chutney or dip

Mango raisin chutney

For recipe swap challenge I was searching for recipes on the blog of Aruna Panangipally. Who blog at aahaaramonline.com
I was paired with her. I made her falafel but I have also bookmarked this mango sesame chutney. And made it in small quantity. Just loved it. So want to share it for my readers. You can check out the original recipe from Aruna’s blog.

You can make it double if you want. But I like to make my chutney or dip in small quantity and make every time fresh. You can add some more chillies if you want your chutney spicy and hot.

Recipe

Raw Mango – 1/2 cup, peeled and chopped

Sesame seeds or til – 2 tablespoon

Turmeric – a pinch

Green chilli – 2 – 3

Salt to taste

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Curry leaves – 4

Method

1. In a grinder grind chopped mango, sesame seeds, green chilli with turmeric and salt.

2. Add water to make thick paste.
When the mixture becomes smooth take out in a bowl. Taste and adjust the seasoning.

3. For tempering heat oil in a small pan.

4. Add mustard seeds and let it splutter.

5. Add dry red chilli and curry leaves. Fry for few seconds.

6. Add the tempering to the chutney. Mix well.

7. Your mango sesame chutney is ready. Serve with idli, dosa or any snack.

Note

Add chilli according to your taste. If you like your chutney hot use more chilli.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Date Raisin Jaggery Chutney With Aam Papad/Amsotto Or Mango Bar

Date raisin jaggery chutney with aam papad/amsotto or mango bar.
Chutney taste tangy, spicy, sweet in one word super yummy.
Serve it with lunch or dinner, aroma of this chutney definitely make you hungry.
Try and enjoy the heavenly taste.

You can get some more different chutney recipes here.

Peanut chutney

Mango raisin chutney

Onion tomato chutney

Water chestnut chutney

I have used date or khajur, raisins, dried mango sticks, jaggery or gur, aam papad or mango bar, chilli powder, black salt and roasted mixed spice powder or bhaja moshla in it.
Roasted mixed spice powder makes the chutney spicy and delicious.

Recipe

Date or khajur – 1/2 cup, chopped in thin slices

Raisins – 2 tablespoon

Dried mango sticks – 1/4 cup

Jaggery or gur – 1/2 cup, powdered or grated

Aam papad or mango bar – 1/2 cup, cut into 1/2 inch cubes

Dry roasted powdered spices – 1 & 1/2 teaspoon

Black salt – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Water – 1 cup

Method

Clean and soak the raisins and dried mango sticks in water.
Cut the dried mango sticks into 1″ pieces.

Heat jaggery with 1 cup water. When it starts to boil simmer the flame.

Add chopped dates, aam papad or mango bar, dried mango sticks, black salt and red chilli powder. Mix well and cook on low flame.

Cook till the mixture becomes thick and dried mango sticks and dates becomes tender. Stir occasionally.

Mixture should be thick don’t dried up completely.
Add 1 & 1/2 teaspoon dry roasted spice powder or bhaja moshla.
Get the roasted spice powder recipe here

Mix well and switch off the flame.
Taste and adjust the seasoning.

Chutney is ready. Let it cool down.
Enjoy the spicy tangy delicious chutney with your lunch or dinner. Or serve it with stuffed paratha in breakfast.

Notes

1. Kashmiri red chilli powder is optional. Added it for colour. You can omit it if you want.

2. You can use cashew nuts in the chutney with raisins if you like.

3. If you want your chutney less spicy use 1 teaspoon dry roasted spice powder instead of 1 & 1/2 teaspoon.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Water Chestnut Or Singhara Chutney Or Dip

Water chestnut or singhara chutney or dip.

A delicious tangy chutney. First time tried with singhara or water chestnut and very happy with the taste. Its a hit in my family.

Water chestnut is full of vitamins and minerals. Not only that, nutrients rich water chestnut is cholesterol free.

When looking for cholesterol-free and fat-free foods to add to your meal plans, water chestnuts fill the bill. You can lower your risk for heart disease and stroke by maintaining your blood cholesterol level, and adding water chestnuts to your meals can help you do this. Water chestnuts’ zero fat content may help you prevent weight gain when adding them to your diet.

Source

I have already shared few more chutney or dip recipe

O nion tomato chutney

Mango raisin chutney

Peanut chutney or dip

A big thank to Rohit Srivastava for the idea. We were talking about water chestnut. Maximum people love boiled water chestnut with spicy dhania or cilantro chutney.

So here is a mix match. Water chestnut with cilantro, mint, tomato, lemon juice and and some spices.

You can enjoy this spicy tangy chutney with your food or make it a sandwich spread.

Recipe

Singhara – 10 – 12

Chopped cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Tomato – 1, chopped

Garlic – 3 – 4 cloves

Ginger – 1/2 inch piece

Green chilli – 2 – 3, chopped

Salt to taste

Chaat masala powder – 1 teaspoon

Cumin powder – 1 teaspoon

Lemon juice – 2 tablespoon or to taste

Method

Peel and chop the water chestnut or singhara.

Clean and rinse mint leaves and cilantro.

Grind water chestnut, cilantro, mint leaves, tomato, garlic, ginger and green chilli.

Add salt, cumin powder, chaat masala powder and lemon juice. Blend the mixture again.

Taste and adjust the seasoning. Add more salt and lemon juice if require.

Enjoy with your snacks or use it as a sandwich spread.

Serve immediately or keep in refrigerator for later use. You can keep in refrigerator for 7-8 days.
Note –

Add green chilli according to your taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Onion Tomato Chutney Or Dip

Onion tomato chutney or dip.

A lip-smacking and spicy savoury chutney or dip. Best accompany for your snacks, or use it as a sandwich spread.

Its my first post for Shhhh Cooking Secretly Facebook group and the theme is ‘Chutneys’.

In this group all the participating bloggers were challenged to make a dish with the use of two secret ingredients their partner assigns them with.

This week’s theme is Chutneys.

This is my first challenge I have been paired with Avin S Kohli, a very talented blogger who writes at theyellowdaal.com

A big thank to Avin for giving me these two ingredients. Chutney becomes super hit in my family.

Best accompany with your snacks. I have used it as sandwich spread too. This finger licking chutney or dip made my sandwiches superbly delicious.

Recipe

Tomato – 4 medium chopped

Onion – 1 sliced

Cilantro – 1 cup chopped

Garlic – 3 – 4 cloves chopped

Ginger – 1/2 inch piece chopped

Cashew nut – 2 heaped tablespoon

Green chilli – 2 – 3 or to taste

Salt to taste

Lemon juice – 2 tablespoon

Cumin powder – 1 teaspoon

Method

Heat oil in a pan. Add sliced onion and chopped green chilli. Fry till onion becomes translucent. Add garlic and ginger. Fry until the onion becomes brown.

Now add the tomatoes, cashew nuts, chopped cilantro, salt and cumin powder.

Cook till the tomatoes becomes mushy.

Switch off the flame. If you want your chutney hot you can add 1-2 dry red chilli in the oil with onion.

Let the mixture cool down.

Mix lemon juice and grind into smooth paste.

Taste and adjust salt and lemon juice if required.

Pour the chutney in a bowl or jar.

Serve with any snacks or use as a sandwich spread.

I have used it in my burger too. It will make your sandwiches or burger superbly delicious.

Enjoy…….
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Mango Raisin Chutney

Mango raisin chutney.

Mango season is about to over. But still raw mangoes are easily available in the market.

Sweet and tangy mango chutney is a very common dish in summer. There are many variations in mango chutney recipes. I am sharing an easy and very common recipe today.

In Bengali households aamer chutney or mango chutney or aamer ombol is a must dish in Bengali meals.

Mango chutney is thick and the taste is tongue tickling. And ombol is very light in consistency and runny, similar to soup. With this same recipe you can make both, just adjust the sugar and salt. And add more water to make a thin soup like consistency for aamer ombol.

Normally we make it without raisins. But I love raisins in chutney. Whether it is mango or tomatoes. But you can omit raisins if you like.

Recipe

Raw mango – 250 gram

Sugar – 1/2 cup

Salt – 1/2 teaspoon or to taste

Raisins – 2 tablespoon

Oil – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Roasted cumin powder – 1/2 teaspoon

Oil – 1 tablespoon

Water – 1 cup

Method

Peel and chop the raw mangoes. Wash, drain and keep aside.

Heat oil in a pan. Add mustard seeds. When the seeds starts to crackle add the dry red chilli. Stir and add the chopped mangoes.

Add salt and turmeric. Saute for 1- 2 minutes. Add raisins and water.

Cover and cook until the mangoes becomes soft.

Now add the sugar. Cook until the sugar dissolved and chutney becomes thick. You can add little red chilli powder too. I didn’t.

Taste and adjust the sugar and salt if require.

Remove from heat. Add roasted cumin powder. Mix well. I have used 1/2 teaspoon cumin powder but if you like you can add 1 teaspoon.
Keep in refrigerator and serve in meal times.
I would love to hear from you. If you like the recipe please leave some words in comment.

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