Red Bell pepper Chutney/ Red Capsicum Chutney

Bell peppers are packed with several nutrients.  They are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid.  Compared to green bell pepper, red one has more nutrients including antioxidant lycopene.

Chutneys can be made with several vegetables and fruits and each one have a unique taste.  Today’s Bell Pepper Chutney is tangy, and spicy too.

Ingredients

 

Chopped Red Bell pepper        3 cups

Chopped Tomato                    ½ cup

Dry red (Byadagi) chilies          3 no.

Green chilies                            1 no.

Cumin seed                            1/4 tsp..

Coriander leaves                     1 tsp.

Oil                                        1 tsp.

For Tempering:

 Oil                                       1 tsp.

Mustard seeds                       1/2 tsp.

Hing                                      a pinch

Curry leaves                           few

                     

Method:

                    

• Heat a 1 tsp of oil in a pan. Fry cumin seeds, dry red chilies & green chilies. Remove from fire and keep aside.
• The same oil, add chopped bell peppers,green chilies & tomatoes and saute for 5 minutes. Turn off and cool
• Transfer them into a blender  jar and add sufficient salt , fry chilies and coriander leaves and  grind to a fine paste.
• Transfer the chutney into a bowl.
• Heat a teaspoon of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves and few.
• Switch off stove and pour this tempering into the grinded chutney.
• Serve with hot idlis and dosa.

Gongura Pachadi/ Pulicha Keerai Chutney

Gongura Pachadi or chutney is an "Andhra Special”. Different regions call it with different names- red sorrel leaves (English), Gongura (Telugu), Pulicha Keerai (Tamil), Ambad bhaji, ambada, ambada (Hindi). Gongura leaves are famous for their rich iron content and they taste sour.

I love this chutney very much, because of its tangy taste. Yesterday I bought this fresh Gongura leaves from Indian grocery store. Today I made this wonderful chutney.

Ingredients

Gongura (Red sorrel) Leaves            - 1 big bunch

Whole Red chilies                             - 8 no. (According to your spice level)

Grated ginger                                     1tsp.

Fenugreek (Methi) seeds                   - ¼ tsp.

Black gram (Urdh) dhal                     - 1tbsp.

Bengal gram (Chenna) dhal                -1tbsp.

Red Sorrel Leaves

Coriander seeds                                  2tbsp.

Oil                                                     1tbsp.

Salt                                                    to taste.

Seasoning:   
Oil                                                      1tbsp.

Mustard seeds                                      1tsp.

Broken chilies                                       4 no.

Cumin seeds (Jeera)                              1/2tsp.

Hing                                                      a pinch.

Curry leaves                                           few.

Method:

• Wash and separate leaves from the stalks and leave them out to dry.
• Heat a oil in a pan, add the leaves and sauté them until soft. Remove and let it cool.
• Heat a 1 tsp. of oil in the same pan, fry brownly the red chilies, Methi, Urdh dhal, Chenna dhal, coriander seeds and ginger. Remove from the fire and let it cool.
• Combine all the fried ingredients with salt and grind in a mixer without adding water.
•  Heat the oil in a pan, and add mustard seeds, when they splutter, add all
• Seasonings and fry for a minute. Remove from the fire.
• Add fried seasonings to the ground gongura chutney along with oil. 
• It goes well with rice, chapatti and snacks. It can stored in the refrigerator for almost 3 weeks. 

Parruppu Thogayal (Lentils Paste)

This is very easy and simple to make. This is very good  item for Pathiya Thaligai. Unlike a podi, a paruppu thogayal cannot be stored for long. This thogayal goes well excellently with Milaghu Kuzhambhu.

Ingredients: 

Thuvar Dhal (Red gram Dhal)  -   ¼ cup

Chenna dhal                             1 tsp

Black Pepper                             ¼ tsp.

Coconut                                   2 tbsp.

Salt                                         to taste

Method: 

• .Heat  a pan  ,when it gets warm pour the Dal and black pepper
• Roast till golden brown and cool it.
• Grind the ingredients adding coconut and a little bit of water and salt to it.
•  The consistency should be thick.
• Don’t forget to add a teaspoon of sesame oil while mixing this thogayal with rice.
• This thogayal is good combination with Milaghu kuzhambhu, sutta Pappad, fried Manathathakali.

Tomatillo chutney/Pacha Thakkali Chutney

The Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo is also known as the husk tomato, jam berry, husk cherry, Mexican tomato, or ground cherry.

Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.

This is a very simple recipe which can be made within 5 minutes. Simple, tasty and quick recipe -go ahead and try it.

Ingredients:

Tomatillos

Tomatillos                      -  4 no

Urdh dhal                       – 2tsp

Chenna dhal                    – 2 tsp

Coconut (grated)               -2 tsp

Red chilies                        - 5no

Hing/ Asafetida                    - a pinch

Oil                                  - 2 tsp

Curry leaves                     - 1 sprigs (optional)

Salt                                  to taste

Method

• Chop Tomatillos very finely. Heat 1 tsp of oil and stir fry the tomatillos till its raw smell goes away. Keep aside.
• Heat1 tsp of oil, add Urad dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
• Grind everything together along with salt to a coarse paste. Do not add too much water. It should be thick.
• Serve with hot rice, dosa, Idly.

Jalapeno Guacamole

jalapeño (pronounced /ˌhɑːləˈpeɪnjoʊ/; Spanish: [xalaˈpeɲo]) is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. Jalapeños are a pod type of Capsicum. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. The peppers can be eaten green or red. Compared to other chilies, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. If you want details about Jalapeno please see the link http://en.wikipedia.org/wiki/Jalape%C3%B1o

       

          Guacamole / Avocado Dip is Mexican dip dish.  This dip is good for any parties and games. This classic Mexican recipe will surely become a summer favorite; but as long as you can get ripe avocadoes, make it a year round staple.

Avacado

 Ingredients:

Very ripe avocadoes       2 no (pitted and chopped)

Beefsteak tomato,         1   (coarsely chopped)

Fresh lime juice           -1 1/2 tablespoons

Jalapeno chili              - 1 no (Chopped finely)

jalapeno pepper granules  1 teaspoon

Kosher salt                   1/4 teaspoon

Crushed red pepper        - ¼ tsp

Red chili powder           – a pinch

Chopped coriander           – 1 tbsp

Method:

• Place all the ingredients in a bowl and mash.  Place a layer of plastic wrap directly over the top and refrigerate at least 30 minutes and up to 2 hours.
• Note:  If you purchase hard avocadoes and want to speed up the ripening process, simply store them in a paper bag with an apple. 

CORIANDER CHUTNEY

Cilantro is a very common herb that is found in many traditional dishes. Coriander seed and cilantro leaves have many known health benefits and researchers are finding more every day. To learn more about the benefits of cilantro please see this link http://www.healthdiaries.com/eatthis/13-health-benefits-of-coriander-seeds-and-cilantro-leaves.html

A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy Naan and an ideal accompaniment for samosa. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla and dosas amongst many others

Traditionally, chutney was made in a stone maker and perhaps tasted more delicious. My mom’s home, she still use the stone maker to make chutney and to be honest it really is delectable when compared to using any electric grinder.

Ingredients:

Washed and chopped fresh coriander        – 3 cups

Jalapeno                                                5-6 or to taste

Bell Pepper                                              1 no

Grated Ginger                                         1 tbsp

Asafetida powder                                    ¼ tsp

Chat Masala                                         1/2 tsp

Roasted Cumin Powder                           1 tsp

Lime/Lemon Juice                                  1.5 tsp or to taste

Salt                                                    to taste

Oil                                                      1 tsp

Method:

• Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
• Keep pushing down the chutney to help with the grinding process.
• Add the Oil right at the end for a final whirl to preserve the green color.
• Store in the refrigerator.
• Pour the chutney into ice cubes and cover it with aluminum foil. Let it allow freezing.
•  After that take coriander cubes put in the zip log covers  and stored in the freezer . 

Pulikachal

Pulikachal paste is required to make Puliyodarai, a traditional Iyengar feast item. This  paste is  easy to make and also  you can store this paste for a few months in the refrigerator.

For Powder:
Coriander seeds                      – 2 tbsp

Black Pepper                           – 2tbsp

Fenugreek seeds                     – ½ tsp

Curry leaves                          – 2 stem

Red chili                               – 4 nos

Method: 

• Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for Pulikachal paste and other one part you use it for rice. Keep aside.

Ingredients for Pulikachal.

Tamarind:                    1 small apple size

Turmeric powder          1 tsp

Bengal gram                 2 tbsp

Urdh Dhal                     2tbsp

Whole red chilies -         15 no( broken into pieces)

Peanuts -                       2 tbsp

Asafetida (Hing)             1 tbsp.

Gingili oil                        ½ cup

Jaggery –                        2 tbsp

Curry leaves                    4 stem

Salt  as required

Method : 

• Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
• Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
• When pulp gets thicken oil will ooze out. Switch off the stove. 
• Transfer into airtight container.

Tips:

• Dark tamarind  gives great taste and nice dark color to the pulikachal.
• Store the pulikachal in airtight glass container. Add 2 tsp of hot Nella ennai over the pulikachal .After completely cooling down, keep it the refrigerator. It keeps well for a months.
• Always use clean and dry spoon to serve the pulikachal.
• This paste can be used as pickle for Thayir Sadam, Idli, Dosai, etc.

See my Puliyodharai Rice Recipe(Click the link)

Green Chillies Chutney/Puli Millaghai

Chilies are rich in C and the B Vitamins especially vitamin B6. They also contain Carotene which the body converts to Vitamin A. As a general guide the smaller the chili the hotter it will be. Dried pods are up to ten times hotter than fresh pods.

 A small green chilli from Assam, called Tezpur chili is the hottest chilli in the world.

Tips for cooking:

The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.

Ingredient:
 Green Chilies                  - 1/2 pound

Ginger paste                     - 3 tbsp

Chili Powder                       1 tbsp ( Optional. If you use thai chillies  avoid chilli powder)

Thick Tamarind pulp          - 5 tbsp

Melted Jaggery                 - 5 tbsp

Mustard seeds                   - 1/2 tsp

A pinch Fenugreek

Curry leaves                      - few

Hing                                 - 1/4 tsp

Method:

• Wash and slit the green chilies to small pieces (less than an inch) and fry in oil till well cooked.
• In the same oil fry mustard seeds, Fenugreek, ginger paste, curry leaves and hing.
• When brown add chili powder ( optional)  and fry for few minutes.
• Now add jaggery and tamarind and 1/2 cup water. Boil it for few more minutes
• Now add salt and green chilies. Boil for 10 minutes.
• Serve with  curd rice .

Coconut Chutney 2

This is very simple method and very easy to make .

Ingredients:
 Grated coconut                           2 cups
 Chutney Dal                              1/2 cup
 Green Chillies                           7 nos or your spice level
Cilantro leaves chopped               1 cup
Salt                                         to taste
Hing                                      4 pinch
Mustard seeds                         1/2 tsp
Oil                                          1 tbsp

Method:
1.  Grind coconut, cilantro, green chillies, dal, salt together very nicely.
2. Heat the oil and add mustard seeds and hing . Fry them and pour over the chutney.


Tip: You can add grated raw mango and grind together.

Coconut Chutney 1

Ingredients:
Grated coconut                         2 cups
Green chillies                           8 nos
Ginger grated                           1 small piece
Curry leaves                             1 stem
Lemon juice                              1 tbsp
Mustard seed                            1 tsp
Red chillies                                2 nos
Oil                                            1 tbsp

Method :

1. Grind the coconut with green chillies, ginger and curry leaves
2. Add lime juice and salt to taste.
3. Heat the oil, fry the mustard seeds and  red chillies.
4. Pour over the chutney

Apple Berries Chutney

Ingredients
  

Apple (big)                              5 nos

Frozen Berries                         ½  big pocket     

Oil                                        1/4 cup

Deep Pickle Powder            1/4 pockets (Or) Red Hot chili powder---4 tbsp.
Asafoeteda                          1 tbsp

Chili flakes                          ¼ cup

Mustard seeds                     3 tbsp

Salt-        to taste (If you use Pickle powder, reduce your salt measurement)

Method:

• Grate apples.
• Heat the oil,add mustard seeds, hing, chili flakes.
• Add apple and fry for few minutes
• Then add frozen fruits  then add Red chili powder, pickle masala powder and salt
• Fry for few more  minutes
• Take out from the frying pan , put in the microwave bowl
• Cook it for 15-20 minutes in the Microwave. (oil will ooze out).
• Keep it in  clean glass bottle.
• If you want to keep the chutney more days, you can add 2 tsp vinegar, 2 pinch of citric acid ( You can improve the shelf life to 1 year)
• Small twist:  In place of apple and berries, you can use Cranberry and ginger and make cranberry ginger chutney. In place of berries you can add plum, cinnamon, you can make plum apple chutney.
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