Lahsun (garlic) ki chutney

I have always been blessed with good neighbourhood. After my marriage I moved to Chennai and stayed there for 9 months. Later we moved to Jamaica before settling in Bangalore after three years. At all these places I was surrounded by wonderful people in my neighbourhood.

In Jamaica when suddenly my daughter became sick, along with our Indian friends, my Jamaican neighbours were extremely helpful. At the occasion of Apoorva’s 1st birthday celebration my Jamaican neighbours loved Indian food a lot and they requested to pack some for next day.

In Jaipur my parents’ house is blessed¬† with kind and friendly neighbours and food is shared between us frequently. We developed a taste for authentic Rajasthani cuisine because Rajasthani neighbours used to bring food to our house or we were the frequent visitors in their house at several occasions.

So this year, during summer vacation when I visited my parents’ house, all childhood memories were revived. And I wad very lucky when we got an invitation from the same neighbours for dinner. We relished all authentic delicacies but I still felt that something was missing in the menu. Then my sister pointed out that garlic chutney is not there. I asked them about the missing dish and got the assurance that before I go back to Bangalore I will surely get “Lahsun ki chutney”.

After coming back to Bangalore I was tempted to prepare this chutney. This chutney is cooked with lots of oil, so we can keep it in an air tight container in the fridge and it will last for at least 2 weeks. We can also use it as a part of gravy for vegetables and tadka for lentils.

In Rajasthan if you have seen this chutney, you will find that oil will be floating in the container and chutney is red in colour as lots of dry red chillies are used here. I didn’t want so much of oil, so reduced the quantity of oil and instead of dry red chillies, I have used raw red chillies as they were available in my kitchen.

Ingredients :

Peeled garlic cloves 100 gm
Red chilli ūüĆ∂ 50 gm
Oil 1/4 cup
Cumin seeds 1/4 tsp
Salt as per your taste
Asafoetida 1/8 tsp
One small onion and small tomato ūüćÖ

Keep peeled garlic cloves, red chillies, tomato and onion together.

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Chop onion and tomato and grind everything together in a smooth paste.

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In a small wok, heat oil, crackle cumin seeds and asafoetida and add garlic paste. Cook it on sim heat for 15 minutes. Let it cool down completely and use it as any part of your meal.

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Sweet tamarind chutney

Indian chats (snack) are incomplete without chutney – either sweet or savoury. Buy samosa or kachori and you will get sweet and savoury chutneys along with them.

Bhel puri, sev puri, dahi puri, papdi chaat or dahi vada; all are incomplete without chutney. At my parents’ house we never bought any chats. My mother used to prepare everything from the scratch. So, after my marriage I also continued the same tradition. Preparing savoury chutney with coriander or mint leaves is regular in my kitchen. But I always felt a little lazy to prepare sweet tamarind chutney at frequent intervals and so instead in enough quantity that it will last for 6 months.

While cooking sweet tamarind chutney you might not be able to figure out exactly how it tastes because flavours really taste better the next day. Therefore, you wait till next day for the developed taste and if you feel something is less or missing, add accordingly.

Ingredients :

120 gm tamarind
3 +1/2 cups water
300 gm sugar/jaggery powder
5 dates

For the rest of the ingredients I am not giving specific measurements as you can add them according to your taste. You can prepare it as sweet tamarind chutney or it could be tangy tamarind chutney by reducing sugar little bit – choice is completely yours!

White salt
Black salt
Ginger powder
Garam masala powder
Red chilli powder

Process :

Soak tamarind in 2 cups of water for 2 hours.

In a separate pan soak dates in water.

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After 2 hours, mash tamarind and sieve it. Add rest of the water in tamarind, mash it and sieve it again so that the whole pulp comes out.

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Boil this sieved tamarind water and pulp on sim heat by adding de-seeded dates and sugar for at least 1+1/2 to 2 hours. If you are interested in thick consistency, boil for at least 2 hours but if you like thin consistency, boil for 1 to 1+1/2 hours. Just 10 minutes before chutney is done, add rest of the ingredients as per your taste.

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Let chutney cool down completely before filling in  an air tight container and storing that in the fridge.

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Tamatar ki chutney (tomato dip)

What do you prefer to have with poori if you are frying them for brunch. I like this word “brunch” a lot. It suits for occasionally lazy people like me ūüėČ. It allows us to cook just two meals rather than three in a day.

Generally while having poori for brunch I prefer to have curd along with  sukhe aaloo ki sabzi Sukhe aaloo ki sabzi (boiled potatoes with Indian spices). But last weekend I thought of trying  salty, sweet, tangy and spicy tamatar ki chutney. My mother used to prepare it as a side dish for stuffed parathas and was my favourite!

 

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A small tip : To prepare this chutney, always buy sour tomatoes, instead of sweet ones.

Ingredients :

Tomatoes, green chillies, dry mint powder or fresh mint leaves, salt, sugar, red chilli powder, oil, turmeric powder, rai, cumin seeds and asafoetida.You can go with your choice of flavours like parsley, basil, rosemary, garlic, ginger etc…

Process:

Wash tomatoes, green chillies and fresh mint leaves.

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Cut tomatoes into big pieces and chop green chillies.

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In a pan heat 2 tbsp oil (I used mustard oil) and crackle rai, cumin seeds and asafoetida.

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Add tomatoes and green chillies in the oil along with salt, red chilli powder and turmeric powder.

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Cover it and let it cook on medium to sim flame for 15-20 minutes. Tomatoes are very tender so they they don’t take long time to get cooked.

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In between turn them upside down but don’t let tomatoes become completely mashed up.

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Once tomatoes are cooked¬† add sugar (according to your taste) and sprinkle dry mint powder for flavor. If you don’t have dry mint powder, chop finely fresh mint leaves and add.

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Tamatar ki chutney tyaar hai!!!

Garnish with green mint leaves.

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Coriander Chutney

IMG_20170430_210139553Right from our childhood we all have tasted different kinds of chutneys in various flavors. It might be of mint, coriander, onion, tamrind, spinach, coconut, tomato or chili. On a beautiful rainy day or nail biting cold weather, before we start preparing hot bhajiya or pakora, we first prepared chutney. In India chutney is integral part of our breakfast. Dosa, idly, ¬†vada, poha, upma, plain paratha, samosa, kachori are incomplete without chutney. So, come let’s prepare nice spicy green coriander chutney and add a zing to your meal.

Ingredients :

Fresh green coriander, salt, hing(asafoetida) green chilli, amchoor(dry mango powder) ginger and tomato.

Tips:

1.If you are interested in keeping chutney for a week in fridge, always use fresh coriander,otherwise you won’t get beautiful green color and taste will be different.

2.Don’t throw away tender stems – use them along with coriander leaves.

3.Quantity of green chilli is based on individual’s taste – my personal preference is spicy chutney. So I add lot of green chillies and ginger and it gets ¬†balanced with amchoor powder.

Process:

Cut the roots of coriander and wash it thoroughly under running water – after washing keep it on a sieve, so that all excess water will be sieved away.IMG_20170430_204206843.jpg

Wash one tomato, a small piece of ginger and some spicy green chillies. Chop coriander so that it’s easy to put in the jar. Grate or chop and add ginger, chopped green chillies and tomato.IMG_20170430_204049611.jpg

Grind it for a minute (if required, add some water). Now you will know exactly how much quantity of chutney you will get. So now add salt, amchoor powder and hing and again grind till your choice of consistency, whether you want it to be a complete paste or slightly coarse. Enjoy your spicy green coriander chutney with any meal of the day!!!

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