Strawberry Chutney

STRAWBERRY CHUTNEY

I was wondering about the strawberries I had in my kitchen and what could be done with them when creativity struck me well and I decided to come up with a unique combination chutney, that of strawberries, apple, and mint, giving it a very refreshing touch, which on experimenting came out just very fine. So I decided to share it with you all. It’s a simple not too sweet and a bit tangy chutney which you can use in a multipurpose way as a spread, a dip a chutney which in any manner will taste great. It has the freshness and taste that will surely impress you well. So friends do try making this quick chutney in your kitchens. Now let’s start with its making—-

Ingredients:

  1. Ripe Strawberry-250 gms
  2. Apple-1/2 of 1
  3. Green Chilly-1
  4. Mint-5 leaves
  5. Black Salt and White Salt- According to taste
  6. Sugar or Sugar free-1/2 tsp,3 pellets
  7. Lemon Juice-1 tsp

STEPS

Step 1 

IMG-4660.JPGWash and cut the strawberries, apple, green chilly roughly.

Step 2

Put the above ingredients along with mint in a chutney jar and grind to a smooth paste.

Step 3

Take out the chutney in a bowl. Add the black and white salt, sugar or sugar-free and lemon juice and mix it up well.

IMG-4658.JPGOur Strawberry Chutney is ready. Serve it with sandwiches as a spread,upma,dosai or stuffed paranthas.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then, happy living, healthy cooking!!! And let me know how the chutney came out for you. I am sure it won’t be disappointing.

 

 

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Tangy Tomato Chutney

TANGY TOMATO CHUTNEY

A special chutney of tomatoes combined with some unique ingredients like radish and peanuts, it is great on the count of nutrition, requires least or zero oils and is great to have with your regular lunch and dinner platters.

Ingredients:-

  1. Semi-Ripe Tomatoes – 2.
  2. Radish – 1.
  3. Peanuts – 1/2 cup
  4. Green Chilly – 1.
  5. Coriander Leaves – A handful.
  6. Salt – According to taste.
  7. Mustard Oil – 2 tsp.

For the tempering:–

  1. Black Mustard Seeds – 1/2 tsp.
  2. Dried Red Chilly – 1.
  3. Asafoetida – A pinch.

STEPS:-

Step 1

Wash and roast the tomatoes in a pan. Scrape and cut the radish into medium-sized pieces.

Step 2 

Take a pan, add 1 tsp of oil and fry the radish, peanuts for four minutes in it. Cut the green chillies and coriander leaves.

IMG-4018.JPG

Step 3

Now take a grinder and add to it the tomatoes, radish, green chillies, coriander leaves and peanuts and grind everything to a slightly coarse paste.

Step 4

Now temper the chutney. For that, take a pan, add some mustard oil and when it is hot, add to it the black mustard seeds, dry red chilly and asafoetida and fry it. Now add this tempering to the chutney. Lastly, mix in some salt.

Our Tangy Tomato Chutney is ready. Serve it with pooris, chapatis, paranthas or anything you wish like.

Friends do try the recipe a home. Share your comments and feedback. Have a great weekend. Till then, healthy cooking, happy living!!!

Raw Mango Jelly

Hello friends. Today I’ll be making a special sweet treat from raw mangoes in the form of a jelly. Its a good change for kids and comes in use when you are short on curries to go with your breads. Its really yummy and can be made really quickly. A no brainer and timer, its a super treat for senses and taste buds and will make you smile for sure. So let’s come to know how to make it—

Ingredients:-

  1. Raw mango – 1/2 kg
  2. Sugar – 350 gms
  3. Ghee or refined oil – 2 tbsp
  4. Raisins for garnishing

STEPS

Step 1

Wash, dry and grate the raw mangoes.

Step 2

Fry this grated mango in preferably ghee or refined oil for five minutes.

Step 3

Add sugar and one glass of water along with few raisins to the fried mango and stir it continuously and cook it on medium heat till it gets a thick consistency.

Step 4

Cool the jelly as it is done and transfer it to a glass jar.

Now, finally the jelly is ready to be eaten. It can be had with chapati,poori{fried Indian bread}, kachori, naan. It is a cool favorite among children though it suites all tastes.

Friends do try this recipe at home and share your feedback and comments and do ask any queries if you have any. Enjoy the week, give each moment of joy a super treat. Because every moment of yours is special.

Yellow Mustard and Ginger Chutney

Ingredients:

  1. Yellow mustard – 250 gms.
  2. Synthetic vinegar – 250 ml
  3. Salt – according to taste.
  4. Ginger – 1 tsp {grated}
  5. Dry red chilli soaked in vinegar – 3 in number.
  6. Mustard oil – 1 tsp.

STEPS

Step 1

Take a bowl and soak yellow mustard in the given amounts in vinegar overnight.

Step 2

The next day grind the mustard with the remaining ingredients that are salt, grated ginger, dry red chilly {also soaked in vinegar overnight].

Step 3

Finally add some mustard oil in to the bowl and the chutney is ready to be eaten in a jiffy.

Do try this recipe, an accompaniment to all kinds of chapatis, dosai, breads, paranthas, kachoris and what not. Share your comments and feed backs and get your doubts cleared. Everybody have a gala, fun time and make joyous rhythms rhyme.Take care.

 

Sweet Tangy Mango Pickle

Ingredients:

  1. Raw mangoes – 500 gms.
  2. Sugar – 250 gms.
  3.  Salt – a pinch or according to taste.
  4. Red chilli powder – 1 tsp.
  5. Cinnamon powder or roasted and powdered cumin powder – 1 tsp.
  6. Raisins – 50 gms.
  7. Vegetable Oil – to shallow fry.
  8. Water – 2 glasses or until a thick consistency is formed with sugar.

STEPS

Step 1

Take the raw mangoes, wash, dry, scrape them and cut them into medium-sized pieces.

Step 2

Shallow fry these mangoes till light brown but do not deep fry them or make them darkish browned.

Step 3

Now we will make our sugar syrup. For it we will add the required amounts of sugar and water to a heavy bottomed pan and cook it on slow heat till a syrup of one-string consistency is formed.

Step 4

Now in the same pan of sugar syrup we will add our fried mangoes, salt, red chilly powder, cinnamon or roasted cumin powder and cook it for a while. We can add some dry fruits like cashews, peanuts and raisins though I prefer only the latter.

Finally the tasty, yummy, Sweet And Tangy Mango Pickle is ready to be eaten. It can be best had with paranthas, plain hot chapatis, kachoris, samosas and the world! It tastes dynamic and is a must have with kids and people having sweet tooth.

Do try this simple recipe at home and enjoy the goodness of even raw mangoes. Write your feedback and get doubts cleared by me. Thank you. Enjoy while cooking and have a great weekend.

Yellow Mustard pickle

YELLOW MUSTARD PICKLE

Hi everyone. Welcome back. Hope you enjoyed lots in the previous week by making healthy and tastier goodies for friends and family. Today I’ll be showing you all the process of making yellow mustard pickle. It is a delicacy of northern India especially Bihar and is quite unique-tasting. Its abundantly found in India and used for making mostly curries, fish curry especially but in my ancestral family we relish this particular version of it as a pickle or chutney. Its slightly tangy and is liked by all in my house. It can be served as a dip to go with chapatis, paranthas, dhoklas, can be used as a spread for sandwiches and rolls and can be had with pakoras and fried snacks. So let’s start to make it. The recipe is as follows–

Ingredients:-

  1. Yellow mustard-250 gm
  2. Vinegar-1 cup
  3. Salt-According to taste
  4. Red chilly powder-1 tbsp
  5. Turmeric powder-1 tsp
  6.  Asafoetida or Hing-A pinch
  7. Five Spice or Panchphoran-1 tsp
  8. Mustard Oil-2 tbsp
  9. Dry Red Chillies-3 pieces

STEPS.

Step 1

Take yellow mustard and whole red chillies in the given amount and soak them in vinegar overnight.

Step 2

The next day grind them slightly coarsely.

Step 3

Then add salt, turmeric powder, red chilly powder and mix them.

Step 4

After that heat, the given amount of mustard oil, to it add asafoetida, five spice or panch phoran, red chillies and add this to the pickle. Then we will add some vinegar and give everything a good mix. Then we will put the pickle in an open mouth utensil and put it to dry in sun for ten days. The pickle is thus ready to be eaten.

Do try the pickle at home and share your comments and feedback. Have a great week friend. Healthy cooking, happy living.Till then enjoy and spread happiness!!!

Red chilly chutney-style pickle

RED CHILLY CHUTNEY-STYLE PICKLE

Hello dearies. Welcome to my site. How are you all? I had lots of colours in my fridge today and it struck me to do something well with it. Any guesses, well I am talking about red capsicum chutney which I made today in a jiffy and it tasted real pleasure, I must admit. It’s a very handy and fun idea and you can make this with no demands of any posh ingredients with you. It’s an anytime, every time recipe. Enjoy it with hot chapatis, stuffed paranthas, sandwiches and the like. So get ready to make this two-minute funky chutney–

Ingredients:-

  1. Red capsicum-2 big sized.
  2. Garlic-5 cloves.
  3. Ginger{grated}-1 tsp.
  4. Green chillies-2.
  5. Yellow mustard -1 tsp.
  6. Vinegar-1 tbsp.
  7.  Mustard oil-1 tsp.
  8. Salt-According to taste.

STEPS.

Step 1

Firstly wash, wipe dry and grind the red capsicum.

Step 2

Then grind ginger, garlic, green chillies separately and fry them a little bit separately again and mix them together in the red capsicum.

Step 3

Then add the given amounts of mustard powder, vinegar, salt, and mustard oil and mix all up well. Store the pickle in a jar and keep it in sunlight. Pickle will get ready after 5 days.

Do try the recipe at home and share your comments, feedback and ask anything you wish to regarding the recipe. Thanks. Have a happy day, a happier week. Enjoy.