naidufoodrecipes: June 2012

Tuesday, June 19, 2012

Mango Chutney


  1. 1/4 cup refined oil
  2. 1 teaspoon mustard seeds
  3. 1/2 teaspoon turmeric powder
  4. 1 1/2 kg. Raw mango
  5. 1/2 teaspoon salt
  6. 1 cup water,
  7. 5 cups sugar

Skin the mangoes. Remove the seeds and cut the mangoes into small pieces. Keep them aside.
Heat the oil in a pan. Sprinkle the mustard seeds into the oil.
Just as the seeds start to crack, add the turmeric powder, salt and mango pieces into the pan.
Stir them thoroughly and add the water. Allow the whole thing to come to a boil. 
Add sugar to it and continue boiling. The chutney will be thickening. In the process continuous stirring is a must. 
When the chutney becomes thick remove the pan from burner. Let it cool to normal temperature. Refrigerate and serve cold.

Cilantro Chutney


  1. 1 bunch cilantro, fresh
  2. 1 or 2 small seedless green chilli, fresh,
  3. juice of one lime
  4. salt to taste
  5. 1/2 teaspoon cumin seeds, roasted, ground
  6. 1 pinch of black pepper
  7. 1 tbsp. coriander powder

Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.
Grind into powder.
Put all the ingredients into the blender and puree into a paste.
Use as little water as necessary

Cashew Nut Chutney


  1. 1 cup raw cashews bits or halves
  2. 1/4 tsp. lemon juice
  3. 1 teaspoon salt
  4. 1/2-inch piece of peeled fresh ginger root, sliced
  5. 1-2 hot green chillies,
  6. Seeded and chopped up to 1/3 cups water
  7. 2 tablespoons chopped fresh coriander

 Combine the cashews, lemon juice, salt ginger and chillies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. 

Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. 
Note: This chutney thickens as it sits. Thin it with water to the
desired consistency.

Tomato Chutney (cooked)


  1. 2 Tbsp. Ghee
  2. 1/4 tsp. red chillies
  3. 1 tsp. cumin seeds
  4. 1 inch ginger minced
  5. 1 inch of cinnamon stick
  6. 2 cups coarsely fresh ripe tomatoes
  7. 3 Tbsp. jaggery or brown sugar
  8. Salt to taste

Heat ghee in a large sauce pan over moderate heat. 
Add the cumin seeds and let sizzle and brown. 
Add red chillies, ginger and stir fry for a moment. 
Add the other ingredients. 
Cook on low for about 20 to 35 minutes. Serve with meals.

Coconut Chutney - South Indian


  1. 1 fresh coconut, shredded
  2. 1/2 cup Toor dal dry
  3. 1/4 cup Urad dal dry
  4. 1/4 cup Channa dal dry
  5. 1/4 tsp tamarind concentrate
  6. 1/4 tsp. asafoetida
  7. 3 red chillies
  8. Salt to taste
  9. 2 tsp. cooking oil

Dry roast toor dhal, chana dhal, urad dhal, red chillies and asafoetida in cooking oil. 
Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. 
Serve with steamed rice or can be served with dosa

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