Category Archives: Raita / Chutney / Dip

Recipe – Green Chili Pickle

Recipe Name – Green Chili Pickle / Hari Mirch ka Aachar / Mirchi ka Sukha Aachar / Pickle without oil

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Prep Time: 1 Hour

Serves: 250 Grams

Ingredients

  • Green Chili: 200 Grams
  • Salt: 50 Grams
  • Mustard (Sarson / Rai) powder: 50 Grams
  • Turmeric powder(haldi): 1/4 teaspoon
  • Hing (Asafoetida): 1 pinch
  • Mustard seeds: 1/4 teaspoon
  • Methi seeds (Fenugreek seeds): 1/4 teaspoon
  • Kalonji (black seeds / kala jeera): 1/4 Teaspoon
  • Saunf (Fennel seeds): 1/4 Teaspoon
  • Red chili powder: 1 tablespoon
  • Lemon Juice: 1 Tablespoon

Method

  • Trim the edge of each chili and discard the edge.
  • Using a clean cloth or towel tissue clean the chilies.
  • Cut into 2 halves lengthwise vertically.
  • In a glass bowl, add the chili pieces, salt, turmeric powder, hing, red chili powder, mustard powder, mustard seeds, kalonji, saunf, methi seeds and lemon juice. Toss well. Cover it with a sieve or cotton cloth and leave it in Sun to dry for 5-6 hours or in room temperature for 1 day. .
  • Salt will leave water, so the mix will become little watery. Toss well again.
  • Transfer to a air tight glass jar and store it in fridge.
  • Use it for 2-3 months.
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Recipe – Mint Chutney

Recipe – Mint Chutney / Pudina patta ki chutney

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Prep Time: 10 Minutes

Ingredients

  • Fresh mint leaves chopped: 2 cup
  • Cumin Seeds: ½ Teaspoon
  • Green chilies chopped: 2-3
  • Ginger: Finely chopped, 1 teaspoon
  • Roasted Chana Dal: 1 Tablespoon
  • Roasted Peanuts: 1 Tablespoon
  • Salt: ½ Teaspoon to taste
  • Chaat Masala: 1/2 Teaspoon
  • Lemon juice: 1 tablespoon
  • Water: 1/4th Cup or as required

Method

  • Wash the mint leaves.
  • Blend mint leaves, roasted chana dal, roasted peanuts, ginger and green chilies in a blender to a smooth paste with a little water if required.
  • Add salt, chaat masala and lemon juice. Mix well.
  • Transfer to a bowl.

Cook’s Note

  • You may add little garlic, onion, tomato as well.

Recipe – Chana Dal Chutney

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Prep Time: 15 Minutes

Cook Time: 2 Minutes

Serves: 2

Ingredients

  • Chana dal (Split Bengal Gram): ¼ Cup
  • Ginger: ½-inch piece
  • Green chili: 1
  • Curd: 1 Tablespoon
  • Grated or chopped coconut: 1 Tablespoon
  • Salt: 1 Teaspoon or to taste
  • Oil: ½ Tablespoon
  • Mustard Seeds: ½ Teaspoon
  • Curry Leaves: 4-5
  • Dried Red chili: 1, broken into 2 pieces.
  • Water: ¼ cup or as required

Method

  • Dry roast the chana dal for 3-4 minutes or till light brown.
  • Soak roasted chana dal with ginger and chili for 10 minutes.
  • Blend roasted chana dal, ginger, green chili, salt and water into a smooth paste.
  • Add Curd and coconut. Blend again.
  • Take out the paste into a bowl.
  • In a small pan, heat oil. Once oil is hot, add mustard seeds, when it splutters, add curry leaves and dried red chili. Sauté for 1 minute and turn off the heat.
  • Pour the tadka (tempering) on top of the chutney and cover it with a plate or lid.
  • After 1 minute, remove the cover and mix well.
  • Serve immediately or store it for 2-3 days.

Recipe – Ginger Chutney / Aadrak ki chutney

ginger Chutney

 

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

  • Ginger: 1 thumb size piece or 2 Tablespoon, chopped
  • Garlic: 1 teaspoon, chopped
  • Tomato: ½ of a medium sized, washed and chopped
  • Onion: ¼ of a medium sized, chopped
  • Split urad dal: ½ Tablespoon
  • Chana Dal: 1 Tablespoon
  • Green chili: 1 teaspoon, chopped
  • Dried red chili: 2
  • Oil: 1 Tablespoon
  • Mustard seeds: 1 Teaspoon
  • Tamarind Paste: ½ tablespoon
  • Sugar or Jaggery (Gur): ½ tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Water: ¼ Cup or as required

Method

  • Heat ½ tablespoon oil in a pan, add dried red chili, chana dal, urad dal, onion, ginger and garlic.
  • Saute for 3 minutes.
  • Add tomato, green chili and saute for another 2 minutes.
  • Turn off the heat and let the mixture cool down for 5 minutes.
  • Transfer this mix to a blender. Add tamarind paste, jaggery, salt and water. Now blend it to a smooth paste.
  • Adjust water to get the required consistency.
  • Transfer the ginger chutney paste to a bowl.
  • Now heat ½ tablespoon oil in a small pan.
  • Add mustard seeds, and when it starts to splutter, turn off the heat.
  • Add this tempering to the ginger chutney and mix well.
  • Serve with idli, dosa or uttapam. It stays good for 1 week.