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gingerPineapple

Chutneys are yummy accompaniments that usually negate any lack of taste that might be there in a main dish. If the salt in your dal is less you make up for it my adding more chutney, if your food happens to be bland you can compensate for it by adding a spicy chutney into it, etc;

I am particularly fascinated by fruit chutneys . Fruits that are naturally sweet n sour like grapes, pineapples and mangoes are excellent ingredients for chutneys. Here is the recipe of a mango chutney I tried a few months ago. I was waiting for a good day to write about it. So sorry that the day has come when the season has gone. Today I made a pineapple chutney which was made following pretty much the same procedure as the mango one. I visited the majestic area (Bangalore) yesterday and pineapple vendors were dishing out chaat every 100 mts. The season is back  so friends who have been waiting to make Gojjus, rasams and other pineapple delicacies, this is the time.

Ginger Pineapple Chutney

Ingredients:

  • Pineapple pieces 1 cup
  • Grated Ginger 2 teaspoons
  • Jaggery 1 tablespoon
  • few red chillies (ramnad gundu chilly)
  • curry leaves (few)
  • hing – a pinch
  • Turmeric powder – a pinch
  • Dhania / Coriander powder  1 teaspoon
  • Oil 2 teaspoons
  • water 1 cup

Procedure:

  1. Marinate pineapple pieces in jaggery overnight in refrigerator.
  2. heat oil. Splutter mustard seeds, add curry leaves and hing.
  3. Add ginger, rasam powder and red chillies (ramnad gundu chilly)
  4. To this mix add pineapple pieces, salt, turmeric powder, dhania powder, water and cook for 10 mins.

You can follow the same procedure as above with other sweet n sour fruits like mango.


mango

Mango Chutney


Ingredients:

Use 1 cup of mango pieces. The mango should be partially ripe for best taste
Use 6-7 Garlic pods
Jaggery 1 tablespoon
few red chillies (ramnad gundu chilly)
curry leaves (few)
hing – a pinch
Turmeric powder – a pinch
Dhania / Coriander powder  1 teaspoon
Oil 2 teaspoons
water 1 cup
  • Use 1 cup of mango pieces. The mango should be partially ripe for best taste
  • Use 6-7 Garlic pods
  • Jaggery 1 tablespoon
  • few red chillies (ramnad gundu chilly)
  • curry leaves (few)
  • hing – a pinch
  • Turmeric powder – a pinch
  • Dhania / Coriander powder  1 teaspoon
  • Oil 2 teaspoons
  • water 1 cup

Procedure:

  1. Heat oil. Splutter mustard seeds, add curry leaves and hing.
  2. Add pounded garlic and red chillies
  3. To this mix add mango pieces, jaggery, salt, turmeric powder, dhania powder, water and cook for 10 mins.

chutney_pudi 1

I am also giving you a Chutney Pudi recipe that I particularly like. My friend and neighbor Cecilia gave me this recipe. Its simple to make and is actually quite tasty. I am sending these Chutneys to the Pickles and Chutney’s Event hosted by Mom’s Recipies.

Ingredients:

  • curry leaves 5-6
  • 1 cup urad dal
  • white til seeds – 1/4 cup
  • Byadige red chilly 4
  • Pinch of Hing/asafetida and Turmeric powder

Procedure:

  1. Dry roast each of the above ingredients individually
  2. let it come to normal temp and grind into a coarse powder with salt
  3. mix with gingelly oil while serving
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