Side Dish Archives - Dees Platter

Raw Mango Chutney with Jaggery

This recipe of raw mango chutney with jaggery belongs to my very dear neighbour friend Subbalaksmi. Good neighbours are a blessings from God. They are always with you in good and bad times. Around two years back Subbalakshmi introduced me to a new variety of raw magoes ‘omelette mangoes’. These are really big sized mangoes (one mango weighs almost 630 grams) and I have no idea how they got this name. Probably it is some kind of local variety of raw mangoes. Anyways, name really doesn’t matter. Our dish raw mango chutney with jaggery and its wonderful taste is most important.

A few days back I saw these omelette mangoes in a vegetable shop. I didn’t know how to use them but I bought anyhow. Next day I went to Subbalakshmi and she gave me this sweet ,salty spicy and tangy chutney recipe with jaggery.

Try this recipe If you get omelette mangoes in your area. But I believe any variety of hard raw mangoes will also be just fine.

Take a look at a few more raw mango dishes and chutney in the blog:

Kachhi keiri ka pana/panna (raw mango beverage)

Kairie ki loungi ( raw mango dish)

Tamatar ki chutney (tomato dip)

Coriander Chutney

Ingredients:

Sliced pieces of omelette mango 700 gm

Whole Salem red chilies 18

Oil 3 tbsp

Jaggery powder 175 grams

Salt 1+1/2 tsp

Rasam Powder 4+1/2 tbsp

Turmeric Powder 1 tsp

Tiny mustard seeds 1tsp

Asafetida 1/8 tsp

Some points to remember :

The above measurements are for 1+1/2 omlette mangoes. If you are using only one omelette mango, then reduce the quantity accordingly.

Salem chilies are not very hot chilies. If you want to use some other variety of chilies, use them, but be careful to reduce the quantity if the other variety of chilies are very hot.

This chutney will last for almost a year in the fridge.

Process:

Wash, peel and cut omelette mangoes in tiny pieces.

Heat oil in a big, broad, heavy bottomed pan and crackle mustard seeds along with asafetida. Add whole red chilies and turmeric powder.

Add cut pieces of raw mangoes and salt. Mix everything together and cover it. Keep the heat on sim and in between keep on stirring till raw mangoes start turning transparent.

When mangoes start looking transparent, add jaggery and mix it well. Keep on stirring mangoes gently till jaggery melts and gets absorbed in mangoes completely.

Now add rasam powder and mix it well. Keep the heat on sim and keep on stirring gently for five minutes. Taste it, and if you feel salt is required, add as per your taste.

Khatti, meethi, teekhi kachhe aam ki chutney tyaar hai! (Sweet, salty and tangy chutney is ready!).

June 5, 2020April 28, 2022

Deeksha Pathak72 Comments

Ripe Mangoes Gojju/Curry

What kind of dish is Ripe Mangoes Gojju/Curry? I believe all my South Indian friends know everything about this dish. I will tell you how I first got introduced to this summer fruit mango dish…

Around two years back my dear friend Padmaja and I had gone to attend a housewarming ceremony of our mutual friend Poornima’s house. Generally in South India menu on such occasions is kept traditional. Amongst the dishes there was this one dish which was prepared from semi-ripe mangoes Ripe Mangoes Gojju/Curry. It was such a delicious dish that I was amazed that something so good could be prepared with ripened mangoes other than Mangoshake (aamras).

Later I asked Poornima about the dish and she told that it is called Ripe Mangoes Gojju. In Kannada gojju means curry and is prepared with special small mangoes that are sweet and sour in taste. Noticing our interest Poornima generously packed Gojju for Padmaja and me.

Subsequently Padmaja and I decided to give it a try at home but I completely forgot about this.

Now mango season is back and Padmaja and I were talking when we suddenly recalled the house warming feast and the ripe mango gojju. We both decided that we were going to prepare the dish this summer. Padmaja belongs to the beautiful coastal city of Mangalore, so she prepared Ripe Mangoes Gojju/Curry in a complete traditional manner with curry leaves and more towards the salty side to be relished with rice.

I couldn’t find the same quality of mangoes which are required to prepare mango gojju, but I got small size mangoes and I went ahead with the preparation. As curry leaves are not much appreciated by Manish and Apoorva, I instead used fresh mint leaves and dry mint powder. Mine was a little towards the sweet version than the salty one. So it had sweet, sour, salty and chirpy taste. I kept it in the fridge and after 3 hours it was the best homemade summer beverage!! It was really refreshing and delicious. I was glad that now to beat the summer heat I have one more wonderful cooling recipe. Isn’t it nice to explore different food cultures around us!!!

Ingredients :

Small size firm mangoes (sweet and sour in taste), two crushed green chillies, fresh chopped mint leaves, oil, rai (tiny mustard seeds), curry leaves, sugar, white salt, black salt, dry roasted cumin seeds powder, dry mint powder and water to boil mangoes.

Process :

Wash mangoes nicely and boil them in water (half soaked) till they are tender.

Don’t throw away the boiled water. Peel mangoes and with the help of knife or flat spatula take out all the pulp from the peeled skin of mangoes. Mix this pulp in boiled water. Now discard the peeled skin and squeeze out some pulp from the seed of mangoes too (but not completely).

This pulp would be having a lot of fiber – so grind it in the mixer along with sugar. Sugar volume should be such that the natural sweet taste of mangoes is also retained.

Add rest of the ingredients. White and black salt are added to enhance the taste. Mint leaves, mint powder and dry cumin powder enhance the soothing fresh flavor. Crushed green chilies and tadka or seasoning in the end with oil and tiny rai or mustard seeds will give it a touch of Gojju.

Mix everything nicely, keep it in the fridge to cool down and later refresh yourself with this slightly tweaked version of traditional Ripe Mangoes Gojju/Curry. You can add some more water later if you want to have thin consistency.

May 14, 2020April 28, 2022

Deeksha Pathak69 Comments

Mirchi ke tipore

My weekend vegetables shopping is never complete until I buy green chillies. I don’t eat very spicy food, but I like green chillies flavor in food more than red chilli powder. Apoorva’s taste for chillies in food has started developing now (courtesy her friends) so sometimes I become too generous and add a little more.
This particular dish ‘Tipore’ takes me back to many childhood memories….. as a kid I used to hate any kind of chillies in food, but when my parents shifted to new house, we found ourselves surrounded by many Rajasthani families. During any special occasion or festival, we used to get invitation for lunch, and their lunch platter always had this special green chillies dish known as, “Mirchi ke Tipore”. These tipore used to be so tasty that my taste buds for chillies started developing… 🌶️🌶️😋😋
I remember one more story related to these “tipore”. I was invited by my dear friend and colleague Anita Modi for their house warming ceremony. I don’t remember the exact reason but their caterer wanted someone who can help him to cut green chillies to prepare tipore. I was completely jobless so I offered help. I guess that I kept on chopping chillies for 40-45 minutes. And when the work was over, my fingers started burning badly because green chillies which are used to prepare tipore are very hot/spicy. Oh God! that was a lesson for life!!! After that I started chopping chillies with my kitchen scissor….

Let’s get to work!

Ingredients:

Green chillies(chopped) 1+1/2 cup
Cumin seeds 1/2 tsp
Rai seeds 1/4 tsp
Dry mango powder 1tbsp
Turmeric powder 1/2 tsp
Coriander powder 1+1/2 tbsp
Fennel seeds 1tbsp (grinded but not powdered)
Asafoetida 1/8 tsp
Salt as per your taste
Oil 3 tbsp
Water 2 cups

Note: Tipore can be cooked only in oil, so if you want to do so, increase the quantity of oil, add water for soaking spices but never add water while cooking.

Process:

Wash chillies and keep them on a strainer so that all water dries out.

Chop them into medium size.

Collect all dry ingredients except salt, cumin seeds, rai seeds and asafoetida in a vessel.

Add 1cup of water in it and let the spices soak for 1/2 an hour.

Heat oil in a heavy bottomed pan and crackle rai seeds, cumin seeds and asafoetida.

Add chopped chillies, soaked spices along with salt and the remaining 1 cup of water.

Keep the heat on sim, cover the vessel and let it cook on sim heat for 15/20 minutes. In between turn them upside down. Chillies are tender, so they don’t take long time to get cooked.

Serve them with any meals. Tipore can be kept in the fridge for a week.

July 1, 2018August 6, 2019

Deeksha Pathak4 Comments

Tamatar ki chutney

I like tamatar ki chutney along with poori and paratha a lot in brunch. I like the word “brunch” a lot. It suits occasionally lazy people like me 😉. 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!

A small tip:

To prepare this chutney, always buy sour tomatoes, instead of sweet ones.

Ingredients :

Tomatoes, green chilies, dry mint powder or fresh mint leaves, salt, sugar, red chili 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 chilies and fresh mint leaves.

Cut tomatoes into big pieces and chop green chilies.

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

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

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

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

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.

Tamatar ki chutney tyaar hai!!!

Garnish with green mint leaves.

There is one more Chutney recipe in the blog . If you are interested can take a look…Coriander Chutney (dhaniye ki chutney)

June 24, 2018January 4, 2021

Deeksha PathakLeave a comment

Stuffed Chilies(Bharva Hari Mirch)

Stuffed Chilies (Bharva Hari Mirch) is loved by all chili lovers.The best part about this recipe is that here I have not used those chirpy spicy chilies which very few people can dare to tolerate. To prepare these Stuffed Chilies (Bharva Hari Mirch) I have used big size parrot green chilies. I am not sure what they are exactly called but read somewhere them as pepper green long.

These are mildly spicy, so we can have them without worrying much about a burning stomach. Years ago my mother used to prepare very spicy veggies, and I used to hate chilies in vegetables. In fact, all my maternal relatives used to have 4-5 raw green chilies in their salad. So naturally my mother was used to to prepare spicy food. Later because of her stomach problems she was forced to prepare normal food. But by then my younger sister Nandini had become a lot fond of spicy food. And she was a lot fussy about her choice of food. My mother had a rule that, whatever is cooked, everyone is supposed to eat that without throwing tantrums or else cook your own food! Because of this rule I learned to eat all vegetables and because of the same rule Nandini was the first to learn cooking amongst all three sisters😊😊 I was the second despite being the elder one😂.

My mother used to prepare these big size chilies in stuffed form with spices or stuffed with besan (gram flour). These stuffed chilies can be served along with the meal but I like them with plain paratha in breakfast…..

Ingredients :

Big green chilies

For stuffing

Coarsly grinded fennel seeds(kuti sauf) , coriander powder, red chilli powder, turmeric powder, salt, dry mango powder (amchoor) and asafoetida (hing).
Can add grinded groundnut powder(pisi hui moongfali) or lightly roasted gram flour (besan) along with all spices.
Oil
Process :
In a pan keep all spices. Have not given measurements for spices here because it completely depends on individual’s choice of taste on quantity. Just remember to have coriander powder maximum, then add slightly less quantity of half grinded fennel seeds, and then rest of the spices according to your taste.

Add very little quantity of oil, just few drops in these spices and mix everything.

Wash and dry chilies.

Slit chilies and if you don’t like seeds along with masala, de-seed chilies.

Stuff them with mixed spices. Don’t stuff too much otherwise while cooking, stuffing will come out and it will be burnt.

Heat 2 tbsp oil in a heavy bottom pan and place all stuffed chilies in it and cover it.

Keep the flame on sim. Sometimes our gas burner doesn’t give very low heat for slow cooking dishes. Just buy one extra small size pan support and use it. This helps in getting low heat on the cooking pan.

Chilies have very thin skin so they get cooked fast.
Serve them to enhance the taste of simple lunch of daal- chaawal or with plain paratha in breakfast.

November 3, 2017September 6, 2020

Deeksha Pathak3 Comments