Category: Dips and Chutneys

KARONDA MIRCH KI LAUNJI -SWEET AND SOUR KARONDA AND GREEN CHILII RELISH

Presenting this red beauties for today.. This #sidedish made up of Karonda  is not only an candy to the eyes but to the tongue too..

Karonda ki launji-karonda / Natal plum is a small sized berry which is sour in taste and grows abundantly on thorny bushes during monsoon season in India. Karonda ki launji is very easy to make and I prefer it with daal chawal or any stuffed parathas. It stays fresh for 7 days in the refrigerator.

INGREDIENTS:

  • 250 gms Karonda/ Natal Plum
  • 5,6  Green Chillies / Hari Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 1/4 cup jaggery
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp mustard seeds

INSTRUCTIONS:

  1. Wash karond and slit into two to remove the hard brown seeds.
  2. Wash and chop green chilies into roundals.
  3. Heat oil in a pan and add cumin seeds and mustard seeds .
  4. When cumin start crackling add the chopped green chilies and karonda and saute for a minute.
  5. Add salt and turmeric powder and 3/4 cup of water and mix well.
  6. Cover the pan with a lid and simmer for few minutes till karonda become soft.
  7. Now add jaggery  and simmer till the gravy thicken slightly, don’t over cook as it thicken further when it cool down completely.
  8. You can also skip adding red chili powder if you want to make it sweet and tangy .
  9. Store in a glass jar when it cool down completely.
  10. This launji easily stays well in the refrigerator for approx 7 days and on room temperature it stays well for 3-4 days.
  11. Serving suggestion- Goes well with rice, roti or any snack.

NOTES:

  • You can slightly adjust the quantity of jaggery according to your preference. 

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GREEN CHUTNEY / CORIANDER CHUTNEY

Coriander chutney (also known as Dhania chutney) is a staple in Indian cuisine.

This easy, spicy and delicious cilantro chutney recipe might just become a staple food in your home! The perfect sauce to have on hand for toasts, breads, or finger foods, I love to serve this coriander chutney whenever I’m looking for a quick snack or appetizer.

Green chutney for chaat recipes – a quick chutney that can be added to many chaat snacks like sev puri, ragda patties, bhel puri and samosa chole.

This green chutney is made from fresh coriander leaves. If you want then you can add mint leaves also.

The chutney is versatile and can also be used as an accompaniment with snacks like sandwiches, batata vada, vada pav, veg cutlet. To make the chutney more spicy, you can increase the quantity of green chillies.

This green chutney stays good in the fridge for 2-3 days. You can prepare the chutney a day before you prepare the chaat snacks and refrigerate it.

INGREDIENTS:

  • 2 cups tightly packed coriander leaves (cilantro leaves) – chopped
  • 2 green chilies – chopped, add more for a spicy chutney
  • ½ inch ginger – chopped (optional)
  • ¼ to ½ teaspoon lime juice or add as per taste
  • ½ teaspoon cumin powder
  • ½ teaspoon chaat masala
  • ½ teaspoon salt or as required
  • 1 to 2 teaspoon water for grinding or add as required

INSTRUCTIONS:

  1. Rinse the coriander leaves well in water and roughly chop them.
  2. Take the chopped coriander leaves, chopped green chillies & ginger, cumin powder, chaat masala, lemon juice and salt in a grinder jar or a small blender jar.
  3. Add 1 or 2 tsp water and grind to a smooth chutney. Add a few teaspoons more of the water if required. But don’t make the chutney too thin or watery.
  4. Remove the chutney in a bowl and keep aside.
  5. Use this green chutney as required for chaat recipes.

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TOMATO CHUTNEY

Chutneys are an essential part of an Indian household and there are many variants of it that go along with every dish, one such variant is the spicy and tangy tomato chutney.

Sweet and tangy relish prepared by cooking tomatoes with spices and sugar. The tangy taste of tomatoes combined with the bright red colour makes this chutney exceptionally palatable and appetizing.

INGREDIENTS:

  • 2 cups chopped tomatoes
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1/4 teaspoon red chilli powder (optional)
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon garam masala
  • 1 teaspoon sugar
  • 1 tablespoon oil
  • Salt to taste

FOR TEMPRING:

  • 2 tsp oil
  • ½ tsp mustard seeds / rai
  • ½ tsp urad dal
  • pinch of hing /asafoetida
  • few curry leaves

INSTRUCTIONS:

  1. Take oil in pan, put mustard seeds, curry leaves, crushed garlic cloves and chopped ginger. Saute them together.
  2. Add tomatoes and mix along to make a thick paste
  3. Add salt and cook on medium heat for 4-5 minutes or until it reduces to a chutney-like consistency.
  4. Add sugar, black pepper, red chilli powder and mix well. Turn off the heat and keep aside to let it cool.wp-16247113532148492938825270113581.jpg
  5. allow the mixture to cool completely and then transfer to a small blender.
  6. further, blend to a smooth paste without adding any water.
  7. also prepare the tempering. heat oil in a small kadai.
  8. further, once the oil is hot, add mustard seeds, urad dal, hing and curry leaves.
  9. allow the tempering to splutter.
  10. later, pour the tempering over tomato chutney.
  11. Transfer the chutney to a glass jar and store in the refrigerator.

NOTES:

  • This chutney can be enjoyed with broccoli paratha, methi paratha, spinach paratha or with snacks of your choice. 

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CHATPATE AMRUD AUR KALE ANGOOR KI CHUTNEY

Here’s a fun and creative way to eat your fruits to fill your bhukh(hunger).
Saw this recipe on Epic channel by Sakshi tanvar’s  and decided to try it out myself.
And it turned out to be a summer delight!

INGREDIENTS FOR CHATPATE AMRUD :

  • 2-3 medium guavas
  • black salt to taste
  • 1 tsp black pepper coarsely crushed
  • 1tsp asafoetida
  • 1tsp lemon juice
  • 1 tsp roasted jeera powder
  • vegetable oil

INSTRUCTIONS:

  1. Make sure guavas are not too soft not to hard .
  2. Cut it into roundles with oil, pepper, black salt , roasted jeera powder and lemon juice .coat it well.
  3. Heat a grill pan with vegetable oil .
  4. Pan seer the guavas on a grill pan for 2 mins.
  5. serve with micro greens on top .

INGREDIENTS FOR ANGOOR KI CHUTNEY:

  • 2 cups of green, black grapes
  • 1 tsp asafoetida
  • 1 tsp fenugreek ( methi ) seeds
  • 1 tsp black mustard ( sarso) seeds
  • 1 inch grated fresh ginger
  • 1 tsp red chilli flex
  • 2 tbs sugar
  • 1 tbsp oil
  • 1 tsp lemon juice / vinegar
  • Salt as per taste

INSTRUCTIONS:

  1. To prepare green Grapes chutney, wash and clean the grapes and cut each of them in to halves, the process cutting them in to halves will take time but its essential to get maximum flavors from grapes in chutney .
  2. Now in a heated pan with oil in it, add asafoetida ( hing ) powder along with fenugreek ( methi)and black mustard seeds .Mix them well for 10 seconds or till mustrad seeds stary spluttering .
    it on medium flame for 10 second .
  3. Add grated fresh ginger to it and mix it well. saute for 10 seconds .
  4. Add grapes in to it amd mix well .also add sugar ,salt, water and lemon juice to it and mix it.
  5. Now add red chilly flex .Now cook it on medium high flame till the mixture starts
    boiling .
  6. Once its starts to boil turn the flame to low .Till its reduce but saucy , Serve chatpate amrud with angoor chutney.
     

ALOO BUKHARA CHUTNEY- A VERY HEALTHY AND DELICIOUS PLUM CHUTNEY

Aloo bukhara chutney – I love all kinds of slightly tart fruits whether they are oranges, kiwis or beautiful Plums .

I love experimenting with fruits and often make jam,chutney and stir fries.
I have made this plum/ aloo bukhara ki chutney slightly chunky but you can also mash it completely and use as a jam for breads etc.

Quantity of jaggery can also be adjusted as per your taste.so do try this plum chutney and enjoy with bread ,poori or any fried snack of your choice ,also goes very well as a side dish with your meal.

INGREDIENTS:
6 Plum/aloo bukhara
Juice of one lemon
2 green chillies finely chopped
1.5 tbsp Ginger / Adrak grated
1/4 cup jaggery
1.5 tsp Chili flakes /Kuti hui laal mirch
To taste Salt / Namak
Tempering/tadka
1 tbsp Cooking Oil
1 tsp Cumin Seeds / Sabut Jeera
2 Cloves / Lavang
2 tbsp dates deseeded & finelly chopped

INSTRUCTIONS:

  1. wash and chop plums into small pieces.
  2. Heat oil in a pan and add cumin seeds .
  3. When cumin start to crackle then add cloves and ginger and give a stir.
  4. Add chopped green chillies, plums, jaggery, chili flakes, 2 tbsp water and salt.
  5. Mix well and cover the pan with a lid and cook on low heat.
  6. When fruit pieces become soft then slightly mash it with the ladle and add the Dates & lime juice .
  7. Simmer till it reach the desired consistency.(it will thicken further till it cool down)
  8. Let it cool down completely then store in a glass jar and keep refrigerated after 2-3 days

NOTES:

1.you can the chutney smooth or keep it chunky as per your preference.

2.Can add 2 tbsp of water if needed.
3.Can use Raw mango or tamarind pulp instead of lemon juice.

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DATE TAMARIND CHUTNEY (KHAJUR IMLI KI CHUTNEY)

Sweet and sour Date Tamarind Chutney (Khajur imli ki chutney ) is a must-have dip or stir in the mix for many Indian snacks.
The jaggery, cumin powder and red chilli powder give it a sweet and spicy kick.

A quintessential element in most chaats.
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INGREDIENTS :

1/4 cup Seedless Tamarind ( imli)
1/2 cup seedless dates
1/2 cup jaggery ( gud)
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp black salt
salt to taste
3 cups hot water

INSTRUCTIONS :

  1. Chop dates into small pieces. Grate or chop jaggery into small pieces.
  2. Soak chopped dates in 3- cups of water for 10 minutes.
  3. Add tamarind to soaked dates and boil them together over low flame approx 8-10 minute or until dates become soft and tender.
  4. Turn off the flame and let them cool for 10 minutes. Transfer Tamarind, dates and water to a mixer jar and blend until a smooth puree .place strainer over a bowl and pour the puree over it.wp-15966422386096262036974577837018.jpg
  5. Strain puree through the strainer using the backside of spoon to push it through strainer . Discard any residue and transfer it to the  same pan .
  6. Add jaggery and salt, stir until jaggery is dissolved. Boil over medium flame for 4-5 minutes. Turn off the flame, add red chilli powder and cumin powder and salt to taste.
  7. Let it cool at room temperature and transfer to a jar or bowl.
  8. You can store in it an airtight container in the freezer for up to 1 month .
  9. Enjoy with your favourite chaat.
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