NOT SO SPICY RED CHILLI CHUTNEY WITH PEANUTS : Vegan

DSC_0101NOT SO SPICY RED CHILLI CHUTNEY WITH PEANUTS : Vegan

Yesterday I made this not so spicy Red Chili Chutney with roasted peanuts and sesame seeds, this gorgeous looking chutney are perfect condiments for all types of Kebabs, Cutlets, momos and roasted vegetables. I have used this chutney to marinade my parboiled vegetables for grilled salad also. Try and make your life little spicy. Enjoy…

 

INGREDIENTS

100 gm. Red Chilies, dried

½ cup Roasted skin less peanuts

2 tbsp. Sesame seeds

2 tbsp. Oil

1 tsp. Ginger paste

1 tbsp. Lime juice

Salt to taste

METHOD

Remove the top of dried chilies and deseed them. Boil the chilies in the hot water for 10-12 minutes or till soft.

Discard the water and drain completely.

Mix chilies with roasted peanuts, sesame seeds and grind in the grinder to make smooth paste.

Hot oil in the pan and sauté the ginger paste and add grinded chili paste. Add salt to taste and cook this it become little thick.  Remove and add lime juice.

Cool and store in the jar with lid.

You can store this Red chili chutney in the fridge for up to 7-8 days.

 

SWEET & TANGY PINEAPPLE CHUTNEY

SWEET & TANGY PINEAPPLE CHUTNEY

Here is the simple and tasty condiments recipe for Christmas. Serve with scones, bread or as a topping for thin cookies. Enjoy the festival with friends and family.

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INGREDIENTS

1 small Pineapple, cuts into small chunks or 2 cups fresh Pineapples cubed

2 Green Chilies, finely chopped

1 tbsp. Oil

½ tsp. Mustard Seeds

1 tsp. Crushed Red Chilies

4 tbsp. Brown Sugar

¾ cup Red Berry juice or mixed berry Juice

1 tbsp. Lime Juice

Salt to taste

METHOD

Heat oil in the sauce pan and add mustard seeds to crackle.  Add Pineapple and chopped green chilies, sauté for 30 seconds. Stir salt and juice and cover with lid, cook for 5-6 minutes. Remove lid and add remaining ingredients and cook till it become thick like chutney. Stir continuously while cooking on slow heat. Cool and store in the satirized jar. It will last well for 15 days in the fridge.

 

 

RAW PAPAYA CHUTNEY & OAT CRACKERS

RAW PAPAYA CHUTNEY & OAT CRACKERS

I made this chutney with green papaya to compliment Oat crackers. The blended taste of crackers turns good after topping with sweet & tangy papaya Chutney.You can use as a sandwich filler or with any other breads. Here is the recipe of quick & easy Raw Papaya Chutney.

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INGREDIENTS

1 Medium sized Raw Papaya, peeled & grated approx. 2 cups

1 cup sugar

1tsp. Oil

1 tsp. Mustard seeds

½ tsp. Turmeric powder

1 tsp. Crushed Red Chilies

1 tsp. Lemon Zest

2 tbsp. Lime juice

¼ cup water

Salt to taste

METHOD

Heat the oil and add mustard seeds to splutter and add turmeric powder and grated papaya, stir. Add salt and water, cover with lid and cook for 2-3 minutes. Remove the lid adds sugar, lemon zest, crushed chilies and cook on medium high heat for 3 – 4 minutes. Add lime juice and remove from heat. Cool and store in the sterilized jar. Serve with oat crackers or any other bread.

 

LIME PICKLE: SWEET AND TANGY

LIME PICKLE: SWEET AND TANGY
Lime pickle is oil free pickle, consider as second place in the popularity list. For me this is not a pickle it’s more than pickle because it’s very good for digestion. Sweet and tangy lime pickle is good for heeling stomach pain or gas problem. This pickle is easy to make but takes time to mature. Try and enjoy sweet and tangy lime pickle.
INGREDIENTS

12-14 Limes wash and wiped

2 tbsp. Salt

2 tsp. Black Salt

2 tsp. carom Seeds

2 tsp. cumin seeds

2 tbsp. Black Pepper

1Inch long Cinnamon sticks

7-8 Cloves

4 Black Cardamoms

2 tsp. Red chili powder

2 tsp. Ginger Powder

1 Cup Sugar

METHOD
1-Wash and clean a glass jar with lid.
2- Cut limes in to small wedges; remove seeds as much as you can.
3- Mix limes with both types of salt in the glass bowl.
4-Remove skin of black cardamom and crush lightly all the seeds.
5- Heat a pan and remove from fire add all the dry ingredients except the sugar.
6- Roast lightly in the pan for 3-4 seconds. Cool and grind coarsely.
7- Mix all these spices in the limes. Toss well.
8-Fill dry glass jar with limes and cover it with white muslin clothes, tie it with rubber band. Keep it every day in the sunlight for 5-6 days. Shake the jar alternate day.
9- Add sugar and mix well. Keep it again in the sunlight for 10-12 days.
10- Check the skin of lime if it’s slightly soft, then pickle is ready to eat otherwise keep it 3-4 days more in the sunlight.
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AAM KI LAUNJI / MANGO CHUTNEY

AAM KI LAUNJI / MANGO CHUTNEY
INGREDIENTS
4 Raw Mangoes, Peeled & Cubed
2 ¼ cups Sugar
Salt to taste
1 tsp. Black Salt
1 tbsp. Oil
4 Cloves
2 Black Cardamom, Crushed
1 tsp. Fennel Seeds
1 tsp. Fenugreek Seeds
1 tsp. Mustard Seeds
1 tsp. Turmeric
1 tsp. Red Chili powder
2 tsp. Coriander powder
1 tsp. Black Pepper
1 cup Water
METHOD
Heat Oil in the heavy bottom pan and add Fennel, Fenugreek, Mustard and clove for tempering. Add coarsely crushed cardamom and sauté. Add mango pieces, salt and water. Cover with lid and cook for 4 to 5 minutes. Add all the dry spices and sugar, mix well. Cook till it become jam like consistency. Remove from heat and cool. Store in the jar, serve with Kebabs, Rice or Bread.
Note: Store cooled chutney in sterilized glass jars and keep in the fridge. It will stay well for about a few weeks.

ACHARI ALOO: Vegan

ACHARI ALOO

Achar is the Indian name for pickle; I made this simple dish of Potato with Pickle’s spice. For preserving any pickle we used Fennel, Fenugreek and mustard seeds, I tempered potatoes with all these seeds, Easy and spicy Achari aloo is mouthwatering. Serve this with hot Poories or Parantha.

INGREDIENTS

4 Potatoes, Medium Size, Boiled and cubed

2 tbsp. Mustard Oil

1tsp. Fenugreek Seeds

1tsp. Fennel Seeds

1tsp. Mustard Seeds

1tsp. Coriander Seeds

1tsp. Turmeric

1tsp. Red chili powder

2 tbsp. Coriander powder

1tsp. Dry Mango Powder

5-6 Curry Leaves

2 tbsp. raw Mango, finely cubed

Salt to taste

METHOD

Heat oil in the fry pan and add fenugreek, fennel seeds, mustard seeds and coriander seeds. Let it light brown then add turmeric, curry leaves and cubed potatoes. Add raw mango cubes and cook it 5-6 minutes. Add salt and remaining spices and mix. Cook till all the spices infuse in the potatoes or potatoes will be crispy. Serve hot with Rice or Bread.

 

MANGO & GREEN CHILI PICKLE

MANGO & GREEN CHILI PICKLE

INGREDIENTS

2 Medium sized raw Mango

10-12 Mild Green Chilies

1tbsp.Fennel seeds

1tbsp.Fenugreek seeds

11/2 tsp. Mustard Seeds

2 tsp. Salt

1tsp.Turmerinc Powder

2 tsp. Red chili powder

1/2 tsp. asafoetida

1/2 cup Mustard Oil

METHOD

1-Remove skin from Mango and diced  to small pieces. Cut the green chilies  to small pieces.

2- Heat the mustard oil till it smokes and then turn off the fire. Allow the oil to cool fully.

3-Add asafoetida and red chili powder in the cool oil.

4- Heat a pan and lightly roast Fennel seeds, fenugreek  seeds and mustard seeds and cool.

5-Mix mango pieces and chilies in a clean bowl, add salt and asafoetida. Add Oil and lightly roasted spices.

6-Mix well and try to keep this in sun light or warm place for two days.

7- Mango chili pickle is ready to eat; it will last fresh for two weeks if you keep it in the fridge.

8- Eat with Stuff parantha, roti or puff bread.