Coriander Chutney

A delicious, finger-licking chutney which can be in jiffy and relished with your favourite snack.

Ingredients:

• 2 Cups Fresh Coriander Leaves

• 2 Green Chillies

• 1 Medium Sized Onion Roughly Chopped

• 1 Garlic Clove (Optional)

• Salt to taste

• Pinch of Sugar (Optional)

• Juice of 1/2 Lemon

• Water as per requirement

Method: 

• Wash coriander leaves and roughly chop them.

• In a blender add all the above ingredients & blend to a fine paste.

• Add little water to get the consistency of the chutney as per your requirement.

• Adding small pinch of sugar will enhance the taste of chutney without making it sweet.

• Adjust the taste by adding more or less of  lemon juice as you like.

• Coriander Chutney is ready.

• Relish this chutney with your favourite snacks. 

• This chutney can be used in chats, just eaten with Roti or Nan, or enjoyed as a dip.

Green Chilli Pickle

Pickles are the integral part of any Indian thali. Storebought pickles have lots of salt and sugar, when it comes to taste, believe me nothing beats homemade pickles! 

This quick, easy, sour and spicy Green Chilli Pickle is our all time favourite made by My Mother.

Ingredients:

• 50 gms Fresh Green Chillies

• 4 tbsp Mustard Powder 

• Salt as per preference

• Pinch of sugar (Optional)

• 2 Lemons

• 4 tbsp Oil

• 1 tbsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

Method:

• For preparing this pickle try to use chillies that are mildly spicy, fresh and unwrinkled.

• In a mixing bowl, add roughly cut chillies, mustard powder, salt, pinch of sugar (optional) and juice of 2 lemons. Mix well.

• Now in a small kadhai / pan add 4tbsp oil. When oil is hot add mustard seeds. When mustard seeds crackle switch off the flame and immediately add hing (asafoetida)

• Keep this tempering aside to cool.

• Transfer the chilli mixture into an air tight container, make sure the container is dry. 

• Pour the tempering over it chillies and mix well.

• Keep this pickle in a warm place for a day so that all the spices are well absorbed by the chillies and they become tender.

• After a day keep this pickle in fridge as we have not added any preservatives as such.

• Green Chilli Pickle is ready.

• Serve with Indian meals, parathas, thepla's etc.

Tip: Make this pickle in small quantities so that it remains fresh and crisp. 

Khajur - Imli Chutney - Sweet & Sour Dates Tamrind Chutney

Chats,samosa, vada pav or pakodas all we need to have is a sweet tangy chutney! Dates & Tamrind chutney is one of the most loved chutney's when it comes to Indian condiments. Healthy in itself with finger-licking deliciousness.

Ingredients:

• 1 cup deseeded Khajur (Dates)

• 1/4th cup Chincha / Imli (Tamrind )

• 1table spoon Gul (Jaggery)

• 1 tsp Red Chilly Powder

• 2 tbsp Roasted Cumin Seeds Powder

• 2 tsp Black Salt

• Salt to taste

Method 1:

• Soak khajur (dates) & tamrind seperately in water for 6 hours.

• After soaking for almost 6 hrs blend khajur (dates) to a fine paste by adding little water. Transfer this paste into a sauce pan to cook on a medium flame for 15-20mins.

• Make tamrind pulp by just pressing out the juice from soaked tamrind.

• Now add gul (jaggery), red chilly powder, cumin powder, black salt, salt & tamrind pulp into the khajur (dates) mixture and let this chutney come to a boil.

• Keep on stirring occasionally.  Add water as per your requirement. Adjust the sweetness & sourness at this point of time as.

• Khajur Chinch Chutney is ready. 

• Enjoy this chutney with any snack or in chat recipes.

Method 2:

• In a sauce pan add deseeded khajur (dates), Chincha (Imli/Tamrind) and 2-3 cups of water. 

• Cook these on a medium flame for about 15 mins. Now add all the rest of the ingredients and let this khajur chincha (dates & tamrind) mixture cook for further 5 mins. Switch off the flame and keep this mixture aside to cool down. 

• Once this khajur (dates) mixture is cooled enough, blend this mixture in batches to a fine paste. Add water as per your requirement if the paste is too thick. Strain this mixture using a strainer.

• Khajur Chinch Chutney is ready.

Coconut Chutney

Can you imagine Medu Vada, Idli, Dosa, Uttapa without Coconut Chutney? Well I can't!!! Coconut Chutney is a great accompaniment for many South Indian dishes! There are various methods in which this chutney is made all over India. Some add chana dal, peanuts, coriander leaves and so on. I like to keep it very simple with less ingredients as possible. 

Ingredients:

• 1 Cup Scraped Coconut

• 2 Green Chillies

• 1/2 Inch Ginger

• 1 Garlic Clove

• Salt to taste

• Pinch of Sugar (Optional)

• 2 tsp Curd

Tempering:

• 2 tbsp Oil

• 1 tsp Mustard Seeds

• 1/2 tsp Urad Dal (Skinned Split Black Gram)

• 1 Dry Red Chilly

• 1/4th tsp Hing (Asafoetida)

• 5-6nos. Curry Leaves

Method:

In a blender add scrapped coconut, green chillies, ginger, garlic clove, salt, sugar(optional) & curd. Add a tablespoon of water to help grind coconut into smooth paste.

Transfer the coconut chutney into a bowl. 

For tempering: 

In a small kadhai / pan add oil and mustard seeds. When mustard seeds begins to crackle add urad dal ( skinned split black gram), dry red chilly (torn into two halves or whole as per your preference), curry leaves & hing (asafoetida).

Pour this tempering over the coconut chutney and mix well.

Mildly spicy, sweet & tangy Coconut Chutney is ready.

Enjoy it with your favourite snacks. 

Note: You may also add  1 tsp of cumin seeds in tempering aswell. I personally don't like the taste of cumin seeds hence I never use it in this chutney.

Coconut & Sesame Chutney

A very unique and rustic condiment to accompany any meal. Spicy crunchy tasty chutney.

Ingredients:

• Shredded Dry Coconut - 1 Cup

• Sesame Seeds (Til) - 1/2 Cup

• Green Chillies - 8 to 10Nos.

• Salt to taste

• Sugar to taste (Optional)

• Oil - 1 Tablespoon

Method:

• In a pan add oil. When oil is hot add  finely chopped green chilles and saute for a minute.

• Add dry shredded coconut and sesame seeds and roast continuously.

• Add salt as per taste and a pinch of sugar just to enhance the flavor.

• Roast this mixture  on a low flame till coconut changes colour to golden brown.

• Chutney is ready.

• Transfer chutney onto a plate and let it cool.

• Store this chutney in an airtight container. 

• Do not grind the mixture in blender, this chutney is eaten as it is.

Note: Adjust the amount of green chillies as per your preference. I like it very spicy hence I normally add 8 to 10 green chillies. 

Do not refrigerate this chutney. This chutney normally lasts for two weeks at room temperature.