Tomato Chutney

I love having different type of chutneys, podi’s or achars in my everyday meal. This recipe is from Aparna’s blog and is a quick and easy method. I loved eating this with hot rice and roti’s but the best was spreading it on a hot dosa ..totally  yum.

Method

Chop1 kg tomatoes into small pieces, I just did it in a processor 🙂

In a pan, heat the  oil. Add the 1 tsp mustard seeds and 1 tsp methi seeds,  when they splutter, add a big pinch of  hing.

Stir a couple of times and add 5-6 curry leaves and the  tomatoes.

Mix well, add the turmeric and chilli powder and stir well.

Add  salt and 2 tbsp Sugar. Add little more sugar if you feel your chutney is a little too tangy.

Mix well and let it come to a boil. Turn down the heat to medium and let the mixture cook down until most of the liquid has evaporated and the oil surfaces.

Once cooled, transfer it to a airtight bottle .
I have kept the bottle in the fridge.

Tomato Onion Chutney

This chutney I had prepared sometime back to accompany dosa’s along with the coconut chutney i usually prepare. I prepare a lot of different type of dosas at home, so I always try to prepare different chutney to pair with it. This has a lovely tang taste to it coz of the tomatoes and has  a lovely flavour as well. Do try this version as it and it surely will be a regular feature in your menu.

Tomato Onion Chutney

Recipe Source : Raks Kitchen

Ingredients

Onion 1

Tomatoes 2

R.chillies 4

Chana Dal 1 tbsp

Coconut Grated 2 tbsp

Oil 2 tsp

Salt to taste

For Tempering

Oil 1 tsp

Mustard Seeds 1 tsp

Urad Dal 1 tsp

Curry leaves 5 leaves

Dry Red Chilli 1

Method

Chop Onion and Tomatoes into big pieces.

Heat oil in a pan, Add chana dal and saute till light brown, then add red chillies and fry them till it turns a bit dark in color.

Set aside.

In the same pan, add the onions and tomatoes and saute them nicely till the tomatoes turns soft.

Cool and blend to a paste along with the chana dal, r.chillies, grated coconut and salt.

Add little spoonfuls of water to get into a smoother consistency.

Transfer to a serving bowl.

Prepare the tempering with the ingredients mentioned and pour over the chutney.

Serve with Idli or Dosa of your choice.

Would love to know what are the different type of chutneys you prepare  for idli’s and Dosa’s?

Chutneys – The Basis of Indian Snacks.

 

Chutneys are a integral part of out daily food and Coriander Mint Chutney, Tamarind Chutney and Garlic Chutney are a main part of indian street food snacks. Without these any snack will lack the punch required in taste. My fav among these is the coriander chutney and it is always there in my refrigerator. Tamarind Chutney and Garlic Chutney is prepared very occasionally depending upon the snacks. So Lets head to the recipes directly. 

Coriander Mint Chutney

Ingredients

1 cup coriander leaves (Cleaned and chopped)

1/2 cup Mint leaves 

3 Medium G.chillies 

1″ Ginger Chopped

Roasted Jeera 1/2 tsp

Jaljeera Powder 1 tsp (You can chat masala as well)

Rock Salt 1/2 tsp

Juice of half a lemon

Method

Add all the ingredients in a blender and make it to a smooth paste. Add little spoonfuls of water if required.

Transfer it to a air tight back and this can be stored in the fridge for upto 2 weeks.

Notes

I never add regular salt in  this chutney as the color of the chutney changes to a darkish color after a couple of days.

Adding rock salt gives it a different taste as well and the chutney will stay in green color for a longer time.

This chutney has a tangy taste due to the addition of chat masala and lemon juice.

Skip any one of these if you want to reduce the tanginess.

Tamarind Chutney

Method

Tamarind  cup

Jaggery 1/4 cup grated

Rock Salt 1 tsp

Roasted Jeera Powder 1/2 tsp

Method

Soak tamarind in warm water for 1/2 hour.

When the tamraind is fully soft remove the pulp by pressing it between your fingers.

Transfer the pulp to a pan add all the remaining ingredients and cook it till it reaches a semi thick consistency.

Cool and transfer to a air tight box and store in the fridge.

This can be stored for upto a month as well.

Garlic Chutney

Recipe Source Tarla Dalal

Ingredients

2 whole garlic pods cleaned

1 tbsp Chilli Powder

Salt

Method

Combine all the 3 ingrediets in a blender along with some water and prepare a smooth chutney.

Transfer to a box and store this for upto a week.

Notes

garlic chutney can be prepared in many different ways , i had prepare this along with a famous gujrathi street food (recipe coming soon)

So try out these lip smacking chutneys and tickle your tastebuds!

These Chutneys are off to “The Big Chutney Chowdown” event hosted by Priya of Now Serving.

A Creamy Curd Dip N My 1st Product Review.

“Briannai Nutrichoice Multigrain Thins” this Is the  goodie bag I won  from Lubna’s Blog somedays back. Winning always makes us happy and I was damn happy to have won something for the 1^st time in the bogosphere. Loved these thins and it has become a regular in my daugters snack box. So I planned that this is a good product for my 1^st Product review.

We all are familiar with Brittania as it is one of the few brands which is there in the market from a long time. Let it be the humble

Britannia Marie Gold Or Good Day biscuits which is a must have on tea time.I love  my tea and love to dunk goodday biscuit in it. As time changes and peoples dietary habits change, Britannia is also taking into view of Peoples eating habits and trying to launch new products based on what people  prefer to snack on.

I loved these thins and they are a great option for snack time. Also that these are non fried also lifts up its selling quotient. We all are opening ourselves to use multigrain in our daily diet and we all are already familiiar with the benefits of flax seeds. These crisp also come with a goodness of Oats, Corn, Ragi , Rice and wheat along apunch of flaxseeds as well. These are not fried and is always a plus point. I received these in  two flavors, ‘Herb N Tomato’ and ‘Mint N lime’. Both are good in taste but I am more fond of th Mint and lemon .

I also love their tag line

‘Snack That Loves You Back”

“Filled with So Much Goodness it Returns Your Love For it”

Disclaimer : This product review is entirely based on my taste and my likeness of the product, I have not been paid to do this”

I prepared a simple dip to go along with thins on a evening snack and here goes the recipe for it. The dip is very simple with no complicated flavours in it. The thins does have a punch of flavors in it and so prepared a simple dip to pair with it.

Creamy Minted and Curd Dip

Ingredients

Curds 250 ml

Mint leaves 3 Finely Chopped

Milk 1 tbsp

Salt

Chilli Flakes

Method

Line the seive with a Muslin clothe and pour th curds into it.

Fold the clothes from all 4 sides and place it in the fridge by tying it to one of the fridge rack.

There is no need of the seive now and just keep a big bowl below the cloth to catch the dripping water.

Let rest like this for atleast 3 hrs or overnight also will do.

When ready to use press th cloth nicely so that if any remaining curd whey is drained.

Tranfer to a bowl add in salt and mint leaves. Mix nicely

Add milk and give agood stir.

Transfer to a serving bowl and sprinkle with chilli flakes.

Let it rest in fridge till served.

Pinks Notes

Serve these with any chips, crackers or cucumber or carrot sticks.

It is also a good spread on a sandwich and we enjoyed it at home.

 A Good drizzle of olive oil will also taste great.

This Dip is going to Priya’s Event The Big Chutney Chow Down ……Do hop over there to drool over various chutneys and dips in the making.

 

Til Chutney

I love preparing different types of chutneys and i  have them with rice, dosas or even as a base spread for sandwiches, so any new recipe is always welcome for me to give it a try. At present i think i have 5 different chutneys on my kitchen shelf and each and every chutney powder is good and makes a great addition to my meal.

This week i am paired with Nisha’s Kitchen and the Til chutney is what i prepared for this weeks Blog Hopping. I have followed the recipe as the same and have not made any changes.

Til Chutney

Ingrerdients

Til (Sesame Seeds) 2 tbsp

Groundunts 11/2 tbsp

Dry grated coconut 1 tbsp

Oil 1/2 tsp

Garlic Cloves 4

R.chillies 4

Tamarind small ball

Salt

Method

In a small kadai dry roast til, groundnuts and coconut separately till light brown and you get a aroma of the ingredients.

Let cool.

In the same kadai heat oil and add garlic cloves, tamarind and r.chillies and saute them till garlic turns into a light brown color.

Let this cool completely

Grind all the ingredients togeather along with salt till a fine powder.

Store it into a dry bottle and enjoy it with any dish for a special kick.