Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Monday, 4 December 2017

Roasted Red Bell Pepper and Tomato Chutney

Chutneys are part of our meal or we love them with our snacks. Chutneys make your meal tasty and interesting. Isn't it? Chutneys are normally savour in nature but some of them are sweet too especially the Bengali chutney's.
Here are some sweet chutneys...
Red Plum Chutney
Pineapple Chutney

Today I am sharing a savoury chutney recipe, roasted red bell pepper and tomato chutney. I have used very less oil to prepare this chutney. I have roasted both bell pepper and tomato and because of that chutney gets a smoky flavour too. 



Red bell pepper has lot of nutritional benefits. Tomato and red bell pepper both have sour taste, hence I have used little sugar to balance the tangy taste. Over all the chutney has tangy, spicy and bit sweet and salty in taste which will make your taste buds really happy. 

You can pair this chutney with idli, dosa, paratha or curd rice. So next time when you are picking red bell pepper in your shopping basket don't forget to try out this healthy and tasty roasted red bell pepper and tomato chutney. 

Roasted Red Bell Pepper and Tomato Chutney

Ingredients

Red Bell Pepper - 1
Tomato - 1
Salt to taste
Sugar - 1 teaspoon
Refined Oil - 1 tablespoon + few drops for greasing
Curry Leaves - few
Mustard Seeds - 1 teaspoon
Red Chilli - 1 or 2

Procedure

1. Brush little all over the red bell pepper and tomato.
2. Now roast each of them over the flame by slowly rotating all the sides.
3. Allow to cool them and slowly remove the skin.
4. After that chop the skin out roasted bell pepper and tomato.
5. Take the chopped vegetables in a blender add red chilli, sugar and salt and make a smooth paste. If required add little water into it.
6. Take out the smooth paste in a bowl.
7. Heat oil in a pan and add curry leaves and mustard seeds. Once they start crackling add the oil along with curry leaves and mustard seeds on top of the roasted bell pepper and tomato paste (tadka).
OR
7. Heat oil in a pan and add curry leaves and mustard seeds. Once they start crackling, add the paste and cook for 3 to 4 minutes.
8. Chutney or dip is ready to serve.



Thursday, 23 June 2016

Red Plum Chutney / Aloo Bukhara Chutney

These days I never miss out any seasonal fruit or vegetable because they are the best source of vitamins and minerals which boosts your immune system and saves you from seasonal infections. Mangoes are all over the market now. However, have you noticed something else is also in season now? Yes, Litchi, Jamun and Aloo Bukhara or Red Plum..

My mom used to make chutney from dried aloo bukhara. I have not seen dried version of red plum here. However, prunes are available easily. Both is unique in their own taste.... So when I saw these red beauties bought half kg thinking about some tangy chutney.. My mom is here so she prepared the delicious aloo bukhara chutney...You too can try before the season ends..


Red Plum Chutney / Aloo Bukhara Chutney

Ingredients

Red Plum (Aloo Bukhara) - 1/2 kg
Sugar - 200 to 250 gms
Raisins - handful
Dried Mango Sheet/ Aam Satto - 100 gms , cut into cubes (optional)
Salt to taste
Dry Red Chilli - 2
Mustard Oil - 2 tablespoon
Bhaja Masala (Coriander Powder: Cumin Powder: Black Pepper Powder: Garam Masala Powder =2:2:1:1, Dry Roast and Store) - 11/2 teaspoon


Procedure

1. Wash the plums and boil them in water for 10 minutes. Peel the skins and mash the plums.
2. Heat oil in a pan and add two dry red chilli. Wait them to crackle.
3. Next add chopped dried mango sheet. Saute them and add the mashed plums. Boil for 7 to 10 minutes. Add salt to taste.
4. Add sugar and stir continuously. Don't boil too long otherwise it will be sticky. Add raisins and finally add Bhaja masala and switch off the gas.
5. Allow it to cool and preserve in a glass jar and refrigerate it. Enjoy it with your meal.



Tuesday, 13 October 2015

Tomato Garlic Chutney / Red Chutney

Tomato Garlic Chutney / Red Chutney is a great dip to go with idli, dosa or chapati. Normally, for idli or dosa I prepare coconut chutney. When coconut was not available I had to think for some alternative and I prepared this easy & quick tomato garlic chutney. I like the vibrant red color of this chutney and love the tangy garlicky spicy flavour of it.



If you are not prepared from previous day, making of coconut chutney takes longer time because scrapping coconut itself takes time. So next time when you are in hurry and looking for a quick dip, don't forget to try this Tomato Garlic Chutney.

Tomato Garlic Chutney / Red Chutney

Ingredients

Tomato - 2 medium, chopped
Garlic Cloves - 6 to 8 numbers
Dry Red Chilli - 4
Refined Oil - 1 tablespoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 4
Salt to taste
Sugar - 1/2 teaspoon

Procedure

1. Take tomato, garlic cloves and dry red chilli in a grinder and make a smooth paste. If required add little water.

2. Now heat oil in a pan and add mustard seeds and curry leaves. Once they start crackling add the paste, salt and sugar. Boil it till the raw smell is gone and serve with idli, dosa or chapati.


Wednesday, 12 August 2015

Aanaras er Chutney / Bengali Style Pineapple Chutney

After getting an amazing response on raw papaya chutney, now I am going to share one more special chutney from Bengal. Now this time it is aanaras er chutney or Pineapple Chutney. Cutting pineapple is really a tough and time consuming job. If you think I am going to share any to trick to cut pineapple then I am going to disappoint you. It would be great if  someone can share an easy trick to cut pineapple.


These days you get peeled and cubes pineapple in super markets. However I normally buy a whole pineapple and manage to cut by my own thinking I would surely invent a new and easy trick to cut it :). Coming back to the recipe, it calls for very less ingredient and taste really delicious.


Aanaras er Chutney / Bengali Style Pineapple Chutney

Ingredients

Aanaras/ Pineapple - 2 cups, cut into small cubes
Sugar - 1/2 cup
Rasin - 2 tablespoon
Mustard Seeds - 1 teaspoon
Refined Oil - 2 teaspoon

Procedure

There are two ways to prepare the chutney. If you prefer the crunchiness of pineapple then use it as cubes and if you don't like the crunchiness you can grate the pineapple pieces.

1. Heat oil in a pan and add mustard seeds. Once they crackle add pineapple pieces or grated pineapple.

2. After stirring for few minutes, add water (2 cups) and cook the pineapple. It will take 10 to 15 minutes. Cook under slow flame.

3. If you have taken pineapple pieces, after boiling them mash (50%) them using a masher. If you are using grated pineapple no need of mashing.

4. Now add sugar and raisin. Allow the sugar to dissolve. If water gets dried add little more water and if you have excess water allow it to dry. Cool it and serve it. You can keep it in refrigerator for 3 to 4 days.


Monday, 6 July 2015

Bengali Style Papaya Chutney / Raw Papaya Chutney

The taste of a Bengali Platter's Chutney is quite different from the other types of chutneys. Whenever we Bengali's say chutney we relate the taste with sweet and sour tongue tickling combination. During my hostel days in Chennai, I came to know about the other varieties of chutneys such as coconut chutney, dhania-pudina chutney, spicy tomato chutney etc. and interestingly none of them has the taste of sweetness. Then I realized Bengali Platter's Chutney has the extra addition of sugar with a tangy taste.

Few days back my co-blogger Linsy from Home cook food shared Gujarati style Papaya Chutney then I told her we too prepare papaya chutney. Co-incidentally few days later, my husband requested to prepare papaya chutney as I have not prepared it for quite long time. I already had raw papaya at home, so without delay I prepared it. You need very few ingredients for Bengali style raw papaya chutney.



Bengali Style Papaya Chutney / Raw Papaya Chutney

Ingredients

Raw Papaya - finely sliced, 11/2 cup
Sugar - 250 to 300 gms
Lemon Juice - 1 tablespoon
Raisins - 12-15 nos
Turmeric - one pinch
Salt - 1/4 teaspoon
Refined Oil - 11/2 teaspoon
Mustard Seeds - 1/2 teaspoon

Procedure

1. Take a pan and add 2 cups cup water. Dissolve sugar and switch on the gas.


2. Add the sliced papaya, salt and boil in sugar-water mixture.Boil them on medium heat until the papayas are soft and transparent in nature. Add raisins while boiling this mixture.


3. Now when the water almost dries up, reduce the flame and add lemon juice and mix well.
4. Take another small pan and heat oil. Add mustard seeds and turmeric powder in it. When mustard seeds starts crackling add this on the papaya chutney. Mix well. Allow it to cool and serve it with rice.


Thursday, 29 January 2015

Indian Olive Chutney/Jalpai Chutney

Can anyone identify this vegetable??

I know many of you have not seen it before...

This is 'Indian Olive', in Bengali we call it Jalpai (which might remind our(bongs) childhood story 'Obak Jalpan'). This is sour in taste but you can prepare a delicious chutney using Indian Olive (Jalpai). Jalpai r chutney is one of my favourite dish. Recently, I got here in Bangalore, HAL market which is heaven for almost all bongs. After coming back from market I dialed my mom's number to know the recipe and prepared on the same day. Here is the recipe of exotic Indian Olive Chutney (Jalpai r Chutney).


Indian Olive Chutney / Jalpai r Chutney

Ingredients

Olive - 200 gm
Sugar - 3/4 cup
Mustard seed paste - 2 teaspoon
Turmeric powder - 11/2 teaspoon
Dry red chilli - 2
Mustard Seeds - 2 teaspoon
Salt to taste
Mustard oil - 1 tablespoon
Raisin - 8 to 10


Procedure

1. Cut olives in to three pieces vertically and deseed olives.

2. Now boil them and drain the water. After cooling mash the olives. Keep them aside.

3. Heat oil in a pan and add mustard seed and dry red chilli. Allow them to spatter.

4. Next add mashed olives and sprinkle turmeric powder and salt over them.

5. Then add mustard seed paste and mix well. Add water if required.

6. After 5 minutes add sugar and cook on medium flame. Stir in between.

7. When the gravy texture turns to sticky switch off the gas. You can garnish it with raisin and after cooling serve it.

Saturday, 10 January 2015

Coconut Chutney

Coconut chutney is famous in Southern part of India and served with varieties of dishes such as, Idli, Dosa, Vada, etc. It requires very few ingredients but tastes yummy. Here is how I prepared the famous coconut chutney.

Coconut Chutney
Ingredients

Coconut -  1cup, scrapped
Gram Dal (Chana Dal) -  2 to 21/2 teaspoon
Curry leaves - 8 to 10
Green Chilli - 1 or 2
Mustard Seeds - 1 teaspoon
Dry Red Chilli - 1
Urad Dal - 1/2 teaspoon
Refined Oil - 1 tablespoon
Salt to taste




Procedure

Roast the gram dal in dry pan and take into grinder and make coarse powder. Now add scrapped coconut, half of the curry leaves (4 to 5), green chilli and salt along with chana dal powder. If required add little water (1 or 2 tablespoon) and make smooth paste. Take this out in a bowl. In a pan heat oil and add dry red chilli, mustard seeds, urad dal and remaining curry leaves. When they start splattering, pour the oil mixture in coconut chutney. Mix well with a spoon and serve it with your preferred dish. You can cool and store it in the refrigerator for two to three days.


Sending this to: Babi's Recipes Giveaway 
 

Monday, 12 August 2013

Tomato-Dates-Tamarind Chutney/Tomato-Khejur-Imli Chutney

 
Can anyone guess what is inside the pot??
 
It is the most awaited chutney recipe that I had promised few weeks back to my readers..
 
An authentic Bengali Meal is incomplete without chutney. This course comes just before the dessert/sweet dish, what we called in Bengali "Shesh pate chutney" and served along with papad. Bengali Chutney is completely different from the South Indian chutneys. Unlike South India's chutney we (Bengali) use various fruits and vegetables(Raw Mango, Tomato, Pineapple, Apple, Olive, Plum, Dates, Papaya etc) as main ingredient od chutney. Taste of chutney is Tangy, Spicy and Sweet, in Bengali "Tak-Jhal-Misti".
 
So here I am fulfilling my promise my beloved readers .

Tomato-Dates-Tamarind Chutney/Tomato-Khejur-Imli Chutney
Ingredients

Tomato - 3-4, medium size
Tamarind (imli) - 1 Lemon Sized Ball of
Dates - 7-10 nos, deseeded and chopped (khejur)

Dry Mango pulp - 1/2 cup, cut in to small pieces
Sugar - 2/3 Cup
Chilli Powder -1 tsp
Roasted Cumin Seeds Powder (jeera) - 1 tsp
Fennel Seeds Powder (saunf) - 3/4 tsp
Black Salt -1/2 tsp
Salt -1/2 tsp
Dry Red Chilli -2

Mustard Seeds - 1 teaspoon
Mustard oil

Procedure

Make the tomato pulp from tomatoes by using mixer grinder. Soak tamarind in 1&1/2 cup warm water for 10 minutes. Now grind tamarind with dates to make a coarse paste. Heat oil in  a pan season with dry red chilli & mustard seeds, add tomato pulp and stir it for some time so that raw smell of tomato goes off. Then add tamarind-date mixture and sauté it . Add chilli powder, cumin seeds powder, fennel powder, black salt and regular salt in it. Add water and sugar into it. Keep stirring for 7-10 minutes in low heat. Add dry mango pulp pieces. Switch off the heat, chutney is ready now. Cool it and store it for few days in refrigerator. As I have cooked this in oil, it can be served with white rice or roti.


Sending this to: Fast! Fresh! Simple
 
Sending this to: 1st anniversary giveaway@ Gujarati Zaika

Sending this to WTML Event @  A day through my life & Gayathri's Cookspot
 
 
 


 

Tuesday, 9 July 2013

Recipe of Tamarind-Dates Chutney (Tentul ar Khejurer Chutney/Chatni)


I have learnt many recipes since I came to this blogging world. I learn new dishes and try those at home and sometimes I modify them according to my family members taste buds. Today I will share a recipe which I have learnt from my co-blogger Sanoli (Sanoli's Kitchen). Me and my family really enjoyed this tamarind-date chutney. Here is the modified recipe to be served with rice or roti.

Tamarind-Dates Chutney to be served with Rice/ Roti (Tentul ar Khejurer Chatni/Imli Khajur Chutney )

Ingredients

1 Lemon Sized Ball of Tamarind (imli)
12-15 nos Dates, deseeded and chopped (khejur)

Dry Mango pulp - 1/2 cup, cut in to small pieces
2/3 Cup Sugar
1 tsp Chilli Powder
1 tsp Roasted Cumin Seeds Powder (jeera)
3/4 tsp Fennel Seeds Powder (saunf)
1/2 tsp Black Salt
1/2 tsp Salt
Dry Red Chilli -2

Mustard Seeds - 1 teaspoon
Mustard oil

Procedure

Soak tamarind in 1&1/2 cup warm water for 10 minutes. Now grind tamarind with dates to make a coarse paste. Heat oil in  a pan season with dry red chilli & mustard seeds, add tamarind-date mixture and sauté it . Add chilli powder, cumin seeds powder, fennel powder, black salt and regular salt in it. Add water and sugar into it. Keep stirring for 7-10 minutes in low heat. Add dry mango pulp pieces. Switch off the heat, chutney is ready now. Cool it and store it for few days in refrigerator. As I have cooked this in oil, it can be served with white rice or roti. Thank you Sanoli. Another chutney recipe is coming soon!!

 
 
 
 
Sending this to Dish name starts with T
 
 
 
 
 
Link Text Goes Here

Thursday, 28 February 2013

Green Mango Chutney (Kancha Aamer Chutney)/Bengali style Mango Chutney

When the summer comes after spring the first fruit we all thought about is none other than mango. Green unripe mangoes are rich source of vitamin C and pectin. Raw mangoes are good for constipation, liver and also act as anti-virus, anti-cancer, anti-cardiovascular agent due to its antioxidant properties. Green Mango Chutney is known as ‘aamer chutney’ in Bengal. It is a specialty Bengali cuisine. Here I am sharing the mouth watering and simple recipe with you all. Enjoy the Summer!




Green Mango Chutney (Kancha Aamer Chutney)

Ingredients

  • Raw Mango – 1 or 2 nos, peel off skin & cut into small pieces, remove the seed.
  • Mustard seeds – ½  teaspoon
  • Turmeric powder – ½ teaspoon
  • Salt
  • Dry red chili- 3-4 nos
  • Sugar – 1cup
  • Panch phoron roasted and crushed – 1 teaspoon
  • Refined oil – 2 teaspoon

 Procedure


1. Boil the mango pieces and drain the water. 

2. Heat oil in a pan and add dry red chili and mustard seeds for seasoning. 

3. Now add the boiled mango and sauté it. Add turmeric powder, salt to taste and little water into the pan. 

4. Start adding the sugar and keep on stirring it. When the consistencies becomes thick switch off the gas and sprinkles the crushed panch phoron powder and serve it after cooling for better taste.


Note: Green Mango Chutney can be stored in refrigerator for more than a week. Panch phoron is used in Bengali cuisine. It contains five spices Fennel seeds, Fenugreek seeds, Nigella seeds, Cumin seeds and Radhuni seeds. Instead of radhuni, black mustard seeds can be used.