STRAWBERRY CHUTNEY

Strawberry Chutney

🍓

I love strawberries, and I love chutneys too.
In an attempt to make something “Out-Of-The-Box” using strawberries, I tried making chutney out of them and I am so happy that it came out to be super tasty and pleasantly different.

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This chutney is sweet and sour in taste with some hints of chili-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.

This Strawberry Chutney can be used as an accompaniment for chaats, as a dip with crackers, as a spread over bread or even along with parathas for breakfast.
You can also replace jam with this chutney in your kids’ tiffin and I am sure they will love it 🙂

INGREDIENTS:

Chopped Strawberries – 10 to 12
Brown Sugar – 1 cup
Salt- a pinch
Black Pepper- 1/2 Tsp
Fennel Seeds (Saunf) – 1 Tsp
Chilli Flakes – 1/4 tsp / fresh red chili chopped
Lime juice- 1 Tsp
Olive Oil- 2 Tsp

INSTRUCTIONS :

  1. In a mixing bowl, add chopped strawberries, salt, and brown sugar. Toss it gently and keep it aside for 20 minutes.1519402960709
  2. After some time strawberries will release its juices as you can see below :1519403017757
  3. In a non-stick pan, heat oil. Add fennel seeds and chopped red chilli to it.1519403192555
  4. Once the spices begin to swell up, add chopped strawberries and black pepper. Mix well. Cook the mixture on low flame for 15-20 minutes till it gains paste-like consistency.
  5. Once the mixture is of desired consistency, switch off the flame. Add lime juice to it. Mix well.
  6. Store it in airtight bottles in the refrigerator. Enjoy!!
  7. 1519432361507NOTES :
  • You may made blueberries and pineapple chutneys like this.
  • I have used fresh red chili, you can youse green chill and red chilli powder too.

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EASY HOMEMADE STRAWBERRY JAM

I am a crazy lover of strawberries. Here in Indore strawberries are not of a very good quality, so I decided to get them from elsewhere. Coincidentally my sister sent 8 boxes of strawberries from Pune. I was delighted to receive them and decided to make something out of it so that it could be stored for a longer time and tried this simple yet tempting recipe of strawberry jam

To my own surprise, this homemade jam tasted far better than what I used to get from the supermarket, and my daughters approved it with both thumbs up. Below is an easy recipe for the same.

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Preparation time: 10 minutes

Cooking time: 30 minutes

INGREDIENTS :

Strawberry – 1/2 Kg
Sugar – 250 grams (Can vary it depending on how sweet strawberries are and how sweet you want your jam)
Lemon  – 1 (Medium Size)

INSTRUCTIONS:

  1. First of all wash and pat dry the strawberries. Now chop the strawberries into small pieces.1517463033366
  2. Take a glass jar to store the cooked jam in it and make it completely dry either putting in the oven for few minutes or keep it in sunlight for few hours.
  3. Take a Nonstick pan and keep it on low flame. Add strawberries and sugar to the pan and with the help of a masher slightly mash the strawberries.

    1517463225686
    Sugar and Strawberry mixed for Strawberry Jam
  4. Now raise the flame to medium and cook the jam until it reaches 1/2 of its quantity, stirring occasionally.

    1517463849370
    Mashing Strawberry and sugar
  5. Now squeeze the juice from both the lemons and add it to the jam. Again cook the jam for few more minutes. Now, let’s check the jam if it is cooked properly.1517463949077
  6. Take water in a clean bowl and add a drop a little jam in it. If it sets at the bottom without dissolving in water, the jam is cooked.1517464474387
  7. Checking if jam is ready
  8. Switch off the flame and store it in the glass jar once it’s completely cooled.

    1517464535618
    Tasty Homemade Strawberry Jam
  9. Enjoy it as spreading on bread or scone. Have it your way!
    1517465466962
    Jam on a bread

    NOTES :

    I didn’t put any preservative or any artificial color/ flavoring to the jam, but you can. Adding preservative will have its own taste of the jam. Sugar on its own acts as a great preservative.

    You can easily store this jam for 4-6 months in Fridge. (You can keep it in smaller bottles and open only the one you need to use, this will extend the life of jam)

    Don’t over mash the strawberries, slightly mashed strawberry gives small chunks in the jam which taste really nice.

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RAW PAPAYA SALAD

I never believed raw papayas could ever be used in a salad, let alone such a tasty and flavourful one.

I tasted this salad first at Palithana Tirth .We ordered a thali in which this salad was served as a side dish. It was really delicious and left an indelible impression{on my tongue } So when I saw raw papaya in the market, I bought it and made this dish.

Raw papayas are very commonly used in Thai cuisine.This is a slightly Indianised version.

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INGREDIENTS:
Grated papaya- 1 cup ( roughly from half too small papaya)
Roasted peanuts- 2 tablespoon
Green chilies (finely chopped)- 1/2 teaspoon
Coriander (finely chopped)- 2 tablespoons

FOR DRESSING: 
Olive oil- 2 tablespoons
Lemon juice- 1 tablespoon ( from half lemon)
Salt- to taste
Roasted jeera (cumin) powder- 1/4 teaspoon
Black pepper- 1/2 teaspoon
Roasted sesame (til) seeds- 2 teaspoons

 

INSTRUCTIONS:

  1. Take finely grated raw papaya in a bowl. You can either thinly cut papaya or use a grater, you can squeeze and remove excess water, but I used it as it is. Place it in the deep fridge for 5 to 10 minutes so that they firm up.1510235303381
  2. In a small bowl prepare the dressing by mixing olive oil, lemon juice, crushed garlic. roasted jeera (cumin) powder, salt, and black pepper. Keep the dressing aside.
  3. Lightly dry roast sesame seeds, keep aside.
  4. Take out the papaya bowl from freezer, toss in coarsely crushed roasted peanuts, finely chopped green chilies, chopped coriander.1510240133988
  5. Drizzle the dressing over the papaya, mix well.
  6. Transfer it to a serving bowl, sprinkle sesame seeds and serve chilled.

 

NOTES:

  • You can pep up the taste by adding fine juliennes of colored peppers or cherry tomatoes, though I highly recommend not to do so, the raw papaya tastes great as is!
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DAHI MOONG PAKODI

Moong dal pakoris fried and dunked in yogurt and topped with yogurt,chatnis and sev makes a delicious chaat or an excellent side dish.It is an easy to make a recipe and an absolute must-have for any occasion/party.

Prep Time:15 min
Cook Time:30 min 

INGREDIENTS :

1 1/2 cups Yellow Moong Dal
2-3 Green Chilies(optional)
1-inch piece of Ginger(optional)
48 oz of Yogurt/Dahi/Curd
3 tsp sugar
salt as needed
Oil for frying

 

INSTRUCTIONS :

  1. Wash and soak the dal for minimum 5-6 hours, Rinse, drain and grind to a smooth batter with as little water as possible.PicsArt_10-05-09.08.01.jpg
  2. Heat oil in a wok/pan/kadhai.
  3. Whisk the batter well with hands to incorporate some air into the batter.PicsArt_10-05-09.09.43.jpg
  4. Put small pakoris in hot oil using your hands or a spoon. Be careful as the oil is hot and it requires practice when using your hands.
  5. In a bowl take some water and add salt to it.PicsArt_10-05-09.11.03.jpg
  6. Put the fried pakoris in the salt water immediately and let it soak for some time.
  7. Whisk the yogurt with sugar and salt.PicsArt_10-05-09.12.49.jpg
  8. Squeeze the pakoris gently between your palms and squeeze out all the water and place the pakoris in whipped yogurt.PicsArt_10-05-09.14.06.jpg
  9. Top with chatnis and sevPicsArt_10-05-09.15.42.jpg

NOTES:

  • Please be careful when using your hands to make pakoris as the oil is very hot. There is no salt in the batter, so its important to add salt in the water.
  • The pakoris may look small while frying, but after soaking in water and then in yogurt, they do increase in size.

 

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 SPICY RAJMA TOMATO KATORI

Good for your health yet delicious, Something special and a great decorative and lovely looking dish.I created a simple recipe, keeping the fiber and protein content high as compared to the carbs. PicsArt_09-18-08.38.30

Add color and health to your plate with this Spicy Rajma Tomato Katori.
The halved tomatoes are deseeded by scooping out the pulp and stuffed with a spicy mix of Rajma with select seasonings.

I love spices in my salads and food.This dish is my ultimate favorite.
Eye-catching with an excellent taste.
must try.

Recipe source…simply vegetarian

 

INGREDIENTS:

Tomatoes, medium – 4, firm

Rajma / Red Kidney beans – 1 cup, boiled soft

Ginger – 1 tsp, finely chopped

Green chili – 1, chopped fine

Coriander leaves – 1/4 cup, finely chopped

Onions – 2 tbsp, chopped fine

Pomegranate pearls – 2 tbsp to garnish

Lemon Juice of 1/2 small lemon

Oil – 1/2 Tsp

Cumin seeds – 1/4 tsp

Red chili powder – 1/4 tsp

Turmeric – a pinch

Cumin powder, roasted – 1 Tsp

Green coriander chutney – 2 tbsp

Salt to taste

 

INSTRUCTIONS:

Preparing the Tomato Shells

  1. Halve the tomatoes horizontally. Put them on the chopping board. Take a knife and cut the side adjoining membranes of the tomato to loosen the pulp.
  2. Take a spoon and gently scoop the pulp out without making any holes on the walls of the tomatoes.
  3. Now take the pointy half of the tomato. Slice the bottom of the tomato, without disturbing its inners, so that it can sit on its bottom without rolling. Refer the picture towards the end.

Preparing the Rajma / Kidney Beans Spicy Chaat

  1. Heat 1/2 tsp of oil in the pan. Add cumin seeds, red chili powder, and turmeric powder.PicsArt_09-18-08.23.16
  2. Once cumin crackles, add rajma and salt to taste. Mash roughly with the back of the spoon.PicsArt_09-18-08.26.28
  3. Cook for 2 minutes and switch off the flame. Add chopped onions, cilantro leaves, ginger and green chili along with lemon juice and Green Coriander chutney. Toss well.PicsArt_09-18-08.32.28

Serving 

  1. When ready to serve, make your tomatoes sit on their bottoms on a serving tray.
  2. Fill them up with 2 tbsp of Rajma filling. Sprinkle with few pomegranate pearls. Serve immediately.PicsArt_09-18-08.36.50

NOTES:

  • Always use very firm tomatoes.
  • Always fill the rajma chaat in the tomato bowls, before serving. If you fill it in advance, it might make the tomato soggy.
  • Reserve the pulp of the tomatoes and use in curry or sauces later. Don’t waste it.
  • If you don’t like the raw tomato taste then you may bake it also in a baking dish for 8-10 minutes till tomatoes are slightly tender, at 180℃.
  • You may use crunchy small bell peppers/capsicums instead of tomatoes.

MANGO CHUNDA

This is a sweet mango pickle with a lovely flavor of cumin. Loved the sweet and spicy taste of the pickle a lot. You can have it as it is or spread it on toast and have it like marmalade.

I learned this recipe from my sister-in-law.
my hubby doesn’t like pickles but loved this sweet and little tangy Chunda.
I used little sweet raw mangoes for it.

serve aam ka chunda as a side condiment with a Gujarati or north Indian meal or you can also have it with chapatis, paratha, methi thepla, lauki thepla, mooli thepla, pooris, Rotis or bread.

PicsArt_06-17-10.26.41

quick and easy mango chunda recipe.

 

Preparation Time: 10 mins
Cooking Time: 20 to 30 mins

INGREDIENTS:
Raw Mango – 3 large peeled and grated
Salt – 2 tsp
Turmeric Powder /Haldi – 1 tsp
Sugar – 1 cup
Chilli Powder – 2 tsp
Cumin Powder – 1 tsp

 

INSTRUCTIONS:

  1. rinse and wipe dry the mangoes. then peel them. grate or shred the mangoes.
  2. PicsArt_06-15-10.26.40
  3. PicsArt_06-15-10.28.10
  4. Take grated mangoes in a kadhai. Add in salt and turmeric powder and mix well using your hands. The water will leach from the mangoes.PicsArt_06-15-10.35.03
  5. Add in sugar and mix till the sugar is mixed and melted.
  6. on a low flame or sim, cook this mixture. initially, the sugar will melt and consistency will be watery.PicsArt_06-15-10.35.03
  7. stir often so that the sugar does not crystallize and keep on simmering the mixture.
  8. when the sugar syrup will start to cook, you will see the mixture bubbling.
  9. keep on stirring and cooking, the mixture will begin to thicken.
  10. Add in chili powder and cumin powder.Mix well.PicsArt_06-15-10.36.39
  11. Put this whole thing on heat and bring it to boil. Simmer the pan and cook on a low to medium heat till the mix get thick.
  12. Remove it and let it cool down. It will get even thicker.Serve..PicsArt_06-15-10.38.23
  13. once cooled, spoon mango chunda in a clean sterilized glass jar or bottle. mango chunda stays good for more than 3 months in the fridge and about 15 to 20 days at room temperature.

 

NOTES:
The recipe can be doubled by doubling the ingredients.PicsArt_06-17-10.24.39

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