Chutney

Upon realizing that we need to include more vegetables and fruits in our diet to keep future medical expenses down, I went onto Safeway’s website, entered our zip-code, pulled the “produce” menu and cross-referenced it with the state list of produce currently in season (see here) (*). Here I found some peaches for $0.99/lbs and [...]

"Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat."INGREDIENTS * 1 bunch fresh cilantro * 1 clove garlic * 1 tablespoon minced fresh ginger root * 1 minced hot green chile peppers * 1 tablespoon peanuts * salt to taste * 2 tablespoons lemon juiceDIRECTIONS 1. Blend the following in a food processor until smooth: cilant

When I think of raw tamarind, I get transported to my childhoods days, spent in eating those right off the tree! When I was about 8 years old, we lived in a smaller town. The house was surrounded by acres of empty place and there was a big compound enclosing it all. We had many trees like Tamarind, Mangoes and lots of other ones. During summer, when the tamarind tree is full with its yield, my fri

Es domingo, tengo medio kilo de cerezas que han peregrinado desde Obanos hasta mi frigo, tengo un libro que leer, llueve a mares y me sobra tiempo. Si despejamos la X, esta ecuación sólo puede dar como resultado un chutney. Nunca lo había hecho de cerezas y el resultado es fantástico. Sólo que todavía tengo los dedos morados de haberlas deshuesado a mano.Ingredientes:½ kg. de cerezas200 ml.

Yesterday was a busy and tiring day. We had to pack for our trip to India. Hurray! At last I get to go to India to see my friends and family. I'll be on a 1 month vacation from jun 4. Lovely isn't it? I am way too excited and looking forward for the same. I had to do all the packing and you all know how it goes with packing. The 2 things that gave me lot of energy was the 2 awards given to me from

Growing up, Ridge gourd was not a vegetable I liked to eat. I have always known Amma making a dal with this, though I never complained, somehow managed to eat without making a fuss. After marriage, when I made that dal, I got strong opposion from hubby dear for this. Reason being that that dal can never be spicy. Amma even now fondly says that she can't make it as well as her mom did. So Ridge gou

Chutneys are a very basic side dish for many of our Indian snacks, tiffen. Vegetarian or Non-vegetarian, chutneys do with them well. Here I have a recipe of Mint chutney. Personally, I love Mint a lot and they do have medicinal value. Ingredients:1 cup of mint leaves washed1/4 cup of onions3 flakes of garlic1-2 Red chilli whole1tsp cumin seeds1tsp mustard seedsA pinch of Hing1tsp urad dal1tsp cha

Things you need to know so you not left behind:  Larissa Schuster, 47, of Clovis, was convicted in December of murdering Timothy Schuster with the special circumstance that the murder was committed for financial reasons.  Peak oil is the point where world oil companies produce a maximum output of oil,prices are so high due to production shortfalls that the normal. The [...]

"Chutney is marvelous. I'm mad about it. To me, it's very imperial."Diana Vreeland (1903-1989) GREEN WITH ENVY???When we were young, we often heard the phrase, 'Hurry up or Mom will make a chutney out of us'...often in a punishing way as many would say 'making mincemeat of us' in parallel tones! Times change, words change, Mom's don't & the grind continues ... Full of flavour...my favourite

For this Weekend Herb Blogging, I am going to blog on something that's very dear to my heart and land! Gongura Pachadi or Gongura Chutney. Gongura akku as in telugu are the sour leaves known as Red Sorrel leaves, Hibiscus Cannabinus, roselle, Pulicha keerai (Tamil), Ambad bhaji, ambada, ambadi (Hindi). Gongura is a very rich source of Iron, vitamins and anti-oxidants essential for human nutrition.

Idli is a popular breakfast in south India.you can have with sambhar,coconut chutney or chutney powder.   Ingredients: Urad dal (black gram)- 1 cup Idly rice - 2 cups Fenugreek seeds - 1/4 tsp Salt preparation: Soak urad dal and rice separately for atleast 4 hrs.. Grind rice, urad dal ,fenugreek seeds into a smooth batter.Mix well by adding salt. Allow the batter to [...]

Sunday was one hectic day. It was Konda's birthday and you can imagine what ruckus it would've caused. She has been always interested in her birthdays and would always keep saying its her birthday every other month! The first time she understood this concept of celebrating her birthdays, was when she started going to school and seen others getting toffees and gifts. When she was a toddler, one day she came all excited and told me that it was her best friend's birthday and she was given two toffees. In the same breath she asked when her birthday was. Since it falls during summer vacation, we felt bad that she can never enjoy her birthday with her school friends. So she takes toffees to her friends before her school closes for summer.This year too, it was no different. And once the school cl

so, today was the day to test out my McQuade's Celtic Chutney that i received through Blakemakes and use it in a recipe.i located a recipe from the Nigella Bites cookbook for cheesy welsh rarebit muffins and modified it to fit what i wanted to do. the cheese used had to be a good one and when a recipe calls for good cheese, i use great cheese - Dubliner vintage irish cheese...it rocks the planet..

'ding-dong' there was a goodie-laden ring at the door yesterday morning by the postman, who reluctantly handed over my jar of chutney (he knew so because it was written on the box - seems like i needed to worry less about the garden leprechauns and more about him!) which comes to me courtesy of McQuade's and Blake Makes i enjoyed the sight of it nicely packaged up in the box, before i took the plu

Coconut ChutneyIngredients1 1/2 tsp oil1 tsp mustard seeds1 tsp husked black bean(urad dal) -optional2 shallots. chopped1 stalk curry leaves1/2 tsp saltGround to a fine paste1/2 medium sized fresh coconut grated4 green chillies, chopped or 6 dry red chillies torn into pieces2 shallots, chopped3/4 cup waterMethod 1. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add dal,shallots and curry leaves, and fry till shallots turn brown.2. Mix 1/2 cup water and salt into ground coconut paste and stir in. Bring to boil and cook for a minute.3. Remove from heat and serve with idli, dosai or Vadai.

The need for a scrumptious chutney geared up by a family member and immediate neighbour priced a young man In Tamil Nadu, India extremely, as he gone astray with his tongue. As per the advice of a... This is just a summary of the real stuff ..click on the link to see the full post on :)

Il termine chutney deriva dalla parola indiana chatni Oriente, che significa "fortemente speziato" ed è infatti un condimento originario dell'India che di solito consiste in un mix di frutta, (e/o verdure) aceto, spezie e zucchero. Ci sono infinite possibili combinazioni di ingredienti per il chutney può essere dolce o salato e si utilizza per accompagnare formaggi ma anche salumi e carni. Può

Il termine chutney deriva dalla parola indiana chatni Oriente, che significa "fortemente speziato" ed è infatti un condimento originario dell'India che di solito consiste in un mix di frutta, (e/o verdure) aceto, spezie e zucchero. Ci sono infinite possibili combinazioni di ingredienti per il chutney può essere dolce o salato e si utilizza per accompagnare formaggi ma anche salumi e carni. Può essere consumato fresco, a pezzettini, oppure tritato (la parola hindi chutni significa anche schiacciare, fare chutni) oppure ancora cotto molto lentamente e poi conservato in barattoli dopo la sterilizzazione ed è in questo modo che sta avendo la maggiore diffusione anche in Europa.L'abbinamento di questi due ingredienti mediterranei è un'idea del libro "Conserve fatte in casa" de "I libri di

Chutney is similar in nature to other table "sauces" or condiments such as salsas or relishes.  With culinary origins based in India, chutney might seem to be slightly more exotic to some folks but it's really a simple sauce to make.  This particular chutney (and there are many varieties, to be sure) works well with roasted meats.Ingredients:1 large sweet Onion, chopped small6 ripe Bananas, chopped small1/2 lb Dried Apricots, chopped small & soaked for 1/2 hour in hot water1 1/2 cups Cider Vinegar2 TBS fresh Ginger Root, peeled & diced1/2 lb Raisins, chopped coarse2 cups Pineapple Juice1 tsp Kosher Salt1 tsp White Sugar1 TBS Curry Powder1/2 tsp Crushed Red PepperCooking Procedure:Place the onions, bananas, apricots & v

Groundnut chutney is made daily and is so common like rice at home. But still the attachment and affinity each of us have towards this is amazing. We have it for chapati, Idli, dosa and many times with Rice too. Hot rice, ghee and ground nut chutney and we are ready for the feast! For many years, we used to get the groundnut grown in our lands. Now we don't take the hassles of transporting it from so far. Still this can't hindered us from enjoying it, in all its form. We have it boiled, roasted and cooked in gravies! Most of the times, we even eat the roasted ones just after dinner too!Roasted Peanuts and Groundnut powder with Garlic, makes my basic things to have in Kitchen. This post covers so many aspects. Basics of South Indian Cooking, our passion for Ground nuts and not to mention it

 It’s a very easy and tasty chutney recipe – try it! 1 mango, peeled and diced 1 tsp ghee or butter 1 red chili pepper, sliced 1 clove garlic, grated pinch of salt and sugar curry, oil and apple vinegar to taste 1. Fry mango flesh for some minutes in a pan with butter. Add chili pepper and garlic. 2. Allow it cool, add salt, [...]

Chutney is Indian dressing, which is made from fruits or vegetables with spices and vinegar. It should be smooth and tender. Besides, I’ve heard it must draw for a couple of weeks to have richer taste, but it’s not obligatory to my mind. 1 cup dried coconut, grated 1 tsp urad dal 3 chilies 1 tsp yogurt 2 tbsp tamarind [...]

And damn right, it's better than yours. I am an Indian without a mango chutney recipe. And like a Mexican who can’t make tamales, an Aussie who hates to drink, or George Bush in the White House, it just feels wrong. Read more! »

e·piph·a·ny (ĭ-pĭf'ə-nē) Pronunciation Key Epiphany A Christian feast celebrating the manifestation of the divine nature of Jesus to the Gentiles as represented by the Magi. January 6, on which this feast is traditionally observed. A sudden manifestation of the essence or meaning of something. A comprehension or perception of reality by means of a sudden

Ingredientes: 2 kg. de pulpa de mango cortada a dados pequeños2 cebollas moradas grandes coratada pequeña50 g. de jengibre fresco rallado2 ajos 3 manzanas a dados 2 guindillas sal 500 g. de azúcar 3/4 de l. de vinagre de vino blanco Canela molidaRomeroElaboración: Poner todos los ingredientes, excepto el azúcar a cocer hasta que se ablanden las frutas(10 min.) Añadir el azúcar, y llevar a ebullición removiendo continuamente. Dejar cocer entre media y una hora, destapado para que se reduzcan los líquidos, hasta que nos quede una mezcla espesa, casi como mermelada. Enfriar un poco y envasar.

Terminata la vacanza catalana (penso che si arrabbino i locali se dico che Barcellona è in Spagna) è l’ora di riprendere la vita quotidiana, così durante il consueto giro del sabato mattina ho trovato due bei saraghi in pescheria e li ho subito acquistati. In principio volevo prepararli semplici con un po’ di vino bianco, poi ricordandomi la valigiata di cibi vari portati nella piccola casa da

Nethi Beerakaya aka Silk squash ( Chinese Okra ) tastes more like Ridge gourd except for the smooth skin and the texture similar to zucchini. Nethi means ghee or butter in telugu, this ridgegourd is called so because of its buttery texture when cooked. The flesh is so smooth and spongy, it took just a few minutes to cook completely. We actually found a small farmers market ( just a couple miles away ) with all the Indian vegetables for which i have been searching for years. Yes i do love this place, the produce was so fresh and the prices very cheap compared to an Indian grocery which was... For this complete recipe, more delicious simple recipes, photos and other content visit my website at www.curryinkadai.blospot.com

I love the smaller variety of Amla much better than the bigger ones. As a kid, I used to visit my friend's place, where they had this Ara Nellikkai tree and it used to yield in loads. And vacation mostly saw us hanging around the terrace, the place where one of the branch peeped in. If it was one thing that I never was able to conquer, and most ardently wanted too, was to climb a tree. I could never get myself do that. So I used to do only thing, that was next best, hang around the place where the branch might be littler lower. But in this case, it was so convenient because we had the terrace near by. The thing with Amla is, once you start eating, you can go on and on. And with the bigger ones, it might be difficult to start but we mostly liked to finish it because we loved the feeling we

Mooli ka paratha dates back to a shot in the past. Those were the times, when we became too involved in experimenting all North Indian food in our Kitchen. It was the time during which Sanjeev Kapoor came to our living room and we had many new wonders shown to us, right there in our house. We were hooked to it. Come Friday and you could see us getting excited to welcome Sanjeev Kapoor and his many wonders. Amma will be ready with her book and I would be back from college by then and be sitting right next to Amma, to catch each and every word that's said without fail. I don't remember if Mooli Paranthas are from his show. But we were taken in by all, that comprises and tagged as North Indian.Mooli Paratha is the best way to eat up a Radish. Atleast for those who don't like this. But for me,

Non, non, et non! N'insistez pas, c'est un non ferme et catégorique : ce n'est pas un dessert de fête qui vous attend aujourd'hui! Si vous êtes à la recherche d'un dessert pour...  (comment dire?)... les événements de la fin de ce mois, je vous conseille plutôt de revenir par ici... Mais en attendant ces fameux événements, il faut bien manger quelques desserts faciles et rapides à réaliser... alors, quoi de plus simple qu'une Panna Cotta? C'est peut-être pour cette raison de simplicité qu'elle connaît un tel succès! Cette crème d'origine italienne est faite en 5 minutes, déclinable à volonté, a un goût onctueux en bouche... des qualités telles, qu'on l'adopte dès qu'on y goûte!Restons tourné vers l'Italie avec une Panna Cotta au Gorgonzola et pour adoucir le goût prononcé de ce fromage, j'ai garni le fond de la verrine avec un chutney de figue. Ingrédients (pour 4 verrines): 50 g

Ginger has an earthy taste that raises the flavor quotient of many(Indian) dishes. Ginger had been proved to be effective in reducing cold, flu and headaches. It is compared to work as effective as aspirin in thinning the blood. Dried ginger with salt( we used to call Bhavana Allam) aids in digestion too. Ginger is being used for ages for its medicinal values.Coming to the Tomato Allam(Ginger) Nuvvula(Sesame seeds ) chutney, its my husbands one and only favorite chutney he likes to eat with rice. It has been passed down to me from my MIL. Adding sesame seeds and ginger to this chutney add an unique flavor to the basic tomato chutney. For this chutney you need to make sesame seeds spice powder first!To prepare Sesame Seeds Spice Powder( Nuvvula Daniyala Karam ), you need:1 cup sesame seeds1/4 cup coriander seeds1 tbsp cumin seeds6-8 red chilliesIn a pan or kadai take a dab of oil and saute sesame seeds, coriander seeds and red chillies. Remove from pan and cool once the sesame seeds tu

Gongura aka Sorrel is called Andhra Maatha( Mother of Andhra Pradesh, India ). Serving gongura pickle(chutney) for any guest is like giving honor to him. Yes its that important. Gongura is full or iron and tastes very sour just like tamarind. Normally tamarind is a must in most of the indian / andhra pickles or chutneys, but this one with sorrel leaves is an exception. I find myself very lucky that day, if i find this one in indian grocery.I am proud owner of this plant. Yes, I have gongura(sorrel) plant in my backyard now, and i made this chutney using the same. Theres a funny history behind planting this plant. Actually my husband doesnt eat any chutneys or pickles, the only green leafy indian vegetables he eat are Amaranth leaves and spinach. Since it was so hard for us to get amaranth leaves here, i bought some seeds saying ( paala thotakura ) Amaranth Leaves seeds and planted them.Once the tender leaves started to sprout i was surprised to find them to be Sorrel plant instead of

This is a very simple chutney but so tasty I couldn't believe till I actually had and also came back to prepare at home. Whenever this is made along with dosa or Idli, I never liked to eat it but somehow that day I just wanted to see how it would taste. It was something out of the world. You should try this and enjoy!Ingredients Needed:Onions - 2 mediumTomatoes - 1 mediumRed Chillies - 5 nosUrud Dal - 2 tbspsHing / Asofotedia - a pinchSeasoningMustard + Urud Dal - 1/2 tspCurry Leaves fewHing / Asofotedia - a pinchMethod to prepare:Chop Onions and tomatoes to fine pieces.Heat a kadai with 1 tbsp Oil. Once its hot, add Hing. Then roast red chillies, Urud dal, Onions and tomatoes separately.Once its cool, run it in the mixie till the Urud dal is ground. Add little water to get a liquid form.Season this with mustard and curry leaves. If you prefer add hing.I added little more tomatoes the first time. That was also very tasty. But since this is called onion chutney, makes sense to have m

A different kind of dip for pakoras, bhajjis, french fries and the like.. 1 cup of coriander leaves1/2 cup of grated coconut2 Green Chillies1 shallot, chopped1 1/2 tsp ginger/garlic pastesugarsalt1 tsp lemon juiceBlend all of the above adding enough water.Coriander leaves can be substituted by mint leaves also. I used a bit of both.It could probably taste nice as a sandwhich spread too..Subscribe to my space!

I wouldn't normally give you two pork recipes back to back but I couldn't wait any longer to post this. It is one of the tastiest things I've eaten in--oh, I don't know--the last ten years??I know it may sound hard to believe but this is one amazing recipe, the spicy chutney blends perfectly with the the pork and the polenta makes it heaven. I don't know if you remember me mentioning weeks back that I didn't care for polenta but Kelly at Love Well sent me a recipe that has changed my ways forever. I'm including it below.If you don't have rhubarb on hand, though I think it's available in many groceries, you could think about substituting something like granny smith apples and tart cherries perhaps. It would be different but not bad either. If you're in Anchorage and need some rhubarb swing by, you can raid my patch.for chutney:¾ cup sugar1/3 cup cider vinegar1 tablespoon minced peeled fresh ginger1 tablespoon minced garlic1 teaspoon ground cumin½ teaspoon ground cinnamo

This onion chutney is so easy to make yet very delicious. This is my favorite chutney for dosa and idly. My sister and brother likes boiled onion chutney( I should ask my sister for this recipe ). My... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Tomatoes, the beautiful and highly nutritious red delights add flavor to so many of our foods. I posted about the Green Tomato chutney recently, and so the circle wouldn't have been complete without using the ripe red tomatoes too to make one! So this time, I combined tomatoes with peanuts, onions and spices to make this Roasted Tomato Chutney. We savored this with Rava Dhokla, but you can use this as a dip or sauce with any finger food, even french fries. It might look similar to Marinara sauce, but believe me, the similarity ends at the looks. The spices bring an indian touch, yet peanuts add a crunch that reminds you of the asian cuisine. So hope you enjoy this spicy fusion chutney just as much as we did!!Ingredients3-4 fresh firm tomatoes - chopped finely1/2 cup peanuts - roasted and ground2 tbsp (split pea) chana dal1/2 cup onion - chopped1 tbsp ginger-garlic paste2 tbsp oil1 tbsp red chilli powder2 tsp cumin2 tsp mustard seeds1 tsp turmeric powdersalt - to taste1 tbsp sugarMetho

Its amazing how most of the times, it is the sidekick which brings more flavor to the main course, right? The dips, sauces, pickles and salads make all the difference between good food and great food on a table, so it's important to give due respect to these side dishes and accompaniments which add more value to what you cook. One such experiment I tried last week was with green tomatoes and grapes. The markets are flooded with ripe tomatoes, yet there are so many green ones too that I was tempted to try making a dip using these. Grapes are found in abundance in CA, and when I came across this grape chutney recipe over at Food Network, I couldn't resist the temptation to combine tomatoes with grapes and add some green apple to it to form a nice savoury sauce. With the seasoning and green chillies, it turned out to be a wonderfully successful experiment!Ingredients5-6 large green tomatoes - sliced1 semi-ripe green apple3 cups green seedless grapes1 tbsp salt1/3 cup chopped onions1 1/2

Después de hacer y probar el chutney de higos, me he animado a seguir con este tipo de conservas. El churney es mucho más que una preparación muy condimentada, se trata de frutas, verduras, hierbas y especies que se cocinan lentamente en vinagre y azúcar para producir una salsa agridulce que tiene la cosistencia [...]

I cant imagine any thing else as the best compliment to Indian breakfasts be it dosa, idli, vada, upma or pongal. None of these are complete without the mighty COCONUT CHUTNEY. I know many people... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Der Herbst ist da und verwöhnt uns kurz vor Wintereinbruch mit einer Vielzahl an leckerem Obst und Gemüse. Unser thailändischer Koch und Fotograf hatte einen großen Sack mit Äpfeln und Karotten geschenkt bekommen und machte sich sogleich an die Arbeit ein köstliches und höllisch scharfes Chutney für uns zu köcheln. Unser Apfel-Ananas Chutney passt gut zu Steaks, Kotletts, Fondue, Raclette und

Erra karam aka Onion Chutney is commonly used for Masala Dosa/ Karam Dosa. It is usually spread over dosa along with some ghee( clarified butter ). You wouldnt find the raw smell from the onions... [[ This is a content summary only. Visit my website for full links, other content, and more! ]]

Chutney and Marmalade (buildings 8)My friends kitchen again. I am drawn to the warmth and humanity of this place. The light comes into the room elevating the mundane to the realms of glorious. This day she had been making chutney from the glut of apples and marmalade, which sat on the table in jars like so many jewels. This is autumn, a table loaded with good things being “put up” for the winter, bright splashes of gold and red amongst the warm browns. I know they all think I am a bit nuts when I go on and on about their kitchen but I really love it as a subject for painting.25.5cm x 20.5cm. 10in x 8in.Watercolour. Painting 027This painting is for sale, matted and costing:85 pounds (UK) 170 dollars (USA) and 126 euros (Europe). This includes the postage.

Dates and tamarinds have long been favourites for a chutney; Yet recently I discovered this amazing variation which adds raisins and fennel seeds to these to make a wonderful sweet and sour sauce that has a unique flavour and aroma. This Date and Raisin Chutney can also be preserved for sometime. It looks as appetizing as it tastes, and even if the ingredients make you skeptical, I would urge all of you to definitely give it a try. It tastes great with parathas, snacks or as a spread!Ingredients1 cup pitted dates - chopped1 cup raisins (dried grapes)1/2 cup tamarind paste2 tsp fennel seeds1 tsp chilli powder1/2 cup jaggery (or to taste)1 tbsp oil1/2 tsp mustard seeds2-3 slit green chillies - slit and cut into 2-3 piecesMethodTake a pan and dry roast the fennel seeds and mustard seeds over low flame until you can smell the aroma. Grind it to a fine powder using a spice grinder or stone and mortar. Now add this to tamarind, dates, raisins, chilly powder and jaggery and green chillies. No

La palabra chutney es un término británico que hace referencia a un condimento originario de la India donde se conoce con el nombre de Chatni, que significa especias fuertes. Es una conserva agridulce que se usa como guarnición de carnes, aves y patés. Esta salsa presenta un sabor dulce y picante que le confiere el [...]

She was sleeping soundly, smiling in her sleep while she dreamt of chasing colourful butterflies in garden. When the persistent sun shone brightly on her face, little girl with pigtails sighed and snuggled back under the covers, blissfully embracing slumber. The mild caress of heavenly aroma coming from kitchen nudged her gently to open her heavy eyelids. Dragging her feet on cool marble floor

She was sleeping soundly, smiling in her sleep while she dreamt of chasing colourful butterflies in garden. When the persistent sun shone brightly on her face, little girl with pigtails sighed and snuggled back under the covers, blissfully embracing slumber. The mild caress of heavenly aroma coming from kitchen nudged her gently to open her heavy eyelids. Dragging her feet on cool marble floor

She was sleeping soundly, smiling in her sleep while she dreamt of chasing colourful butterflies in garden. When the persistent sun shone brightly on her face, little girl with pigtails sighed and snuggled back under the covers, blissfully embracing slumber. The mild caress of heavenly aroma coming from kitchen nudged her gently to open her heavy eyelids. Dragging her feet on cool marble floor

Side orders are generally the most tasty servings, and it's so not fair that they never get the importance that a main course enjoys!! But seriously, "chutneys" and "pickles" are cherished in every Indian home. In fact, after I married my chutney-craving husband, I rarely have a day when I run out of his favourite Coriander sauce. He can eat almost anything with this!! makes my life easier, so no complaints!! Enjoy this fresh coriander and green-chilly chutney that does not take more than 5 mins to make.Ingredients1 bunch fresh chopped coriander3 green chillies - chopped1 tsp ginger-choppeda fistful of raw peanuts5-6 mint leaves (optional)salt, sugar and lemon juice - to tastea pinch of asafoetidaMethodTake a blender and add the peanuts to it first. Grind them for a min. Now add the remaining ingredients, add water as needed and blend together to achieve a thick paste like consistency. And no, it's not supposed to be as watery as you have been served in some restaurants!!(Taste to m

Esta receta es fantástica, muy de moda actualmente en los mejores restaurantes.Sirve para acompañar carnes, aves, quesos, etc, etc.Sabor agridulce que para los amantes de los contrastes resultará altamente agradable.Embotadas de manera correcta nos durarán mas de un año en la despensa.Se aconseja consumirla a partir del tercer mes desde su envasado, ese será el punto álgido de la fusión de los sabores. Ingredientes para 4 botes de 250 gr cada uno: 1 1/2 de higos frescos2 manzanas golden1/4 de pasas sultanas1/4 de ciruelas pasas deshuesadas1 cucharilla de las de café de granos de mostaza500 ml de vinagre de vino blanco400 gr de azúcar moreno1 cda de saljengibre fresco (en su defecto seco)1 cdta de especies a elegir, cayena, canela, curry, clavo, etc)Preparación: En una cazuela de acero inoxidable ponemos el vinagre y el azúcar, lo desleimos bien y esperamos la primera ebullición, añadimos los higos cortados en rodajas no demasiado finas, las manzanas en gajos y pasas y c

After securing a less than adequate percentage in my foundation examination during my first year of art school, I was faced with a dilemma. Bribe someone with a lot of money at the school or bribe someone with a little money at the state level and have them direct the school to accept me in the program of my choice for very little money. The second option although the natural choice was easier said than done. It involved traveling to Bombay and dealing with the red tape at the Directorate of Art in the J.J School of Art compound. Of course, after a little research, I did find someone who was willing to push some paper for a little grease on the palms. And since said transaction couldn't be done in broad day light, he suggested I meet him in front of V.T. station at lunch time. There are a number of small food stalls that sell delicious food on the footpath opposite V.T. station, so that was a good option. We met at a man selling vegetable sandwiches out of a cart. 'Indian Club Sandwi

1 1/3 cups all-purpose flour 2 tablespoons granulated sugar 2 tablespoons Essence, plus more for dusting 1 1/4 cups beer 2 1/2 cups unsweetened coconut flakes 1 1/2 pounds large shrimp, peeled and deveined, with tails left on 4 cups vegetable oil, for frying Mango-Orange Chutney 1/4 cup minced fresh cilantro In a deep saute pan or pot, heat the oil to 360 degrees F. Combine the flour, sugar, and Essence in a medium bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in a shallow bowl. One at a time, holding them by the tail, dip the shrimp into the batter to coat, then dredge in the coconut, turning to coat evenly and pressing to make the flakes adhere. Fry in batches in the oil until golden, 3 to 4 minutes. Drain on paper towels and season lightly with Essence. Place the chutney in a bowl on a large platter. Arrange the shrimp on the platter around the bowl and sprinkle with the chopped cilantro. Serve immediately.

My Athamma is famous for her Chutneys. Whenever she used to visit us, I used to ensure she prepares all her series of Chutneys for a feast. This one is the most simplest one, yet so tasty and easy to prepare. She calls it Adarabadara Chutney, which means coarsely ground one. All the ingredients are only partial ground which adds flavor when we chew on it.We make this for hot DosasPreparation time : 5 minsCooking Time : 10 minsCuisine : AndhraIngredients neededTomatoes - 2 mediumOnion- 1Garlic - 4 podsCurry leaves - 5Coriander leaves - 4 springsChilli powder - 1 tspsalt to tasteOil - 1 tspMethod to prepareChop onion and tomato. Heat oil in a tawa and fry chopped onion, then curry leaves. Once its little brown, then add tomatoes. Fry for a while, then add salt and chilli powder. RemoveOnce it is cool, run it for one or two rounds in mixie with garlic pods and coriander leaves.The chutney should not become smooth.This tastes fantastic with Dosa.

My Athamma is famous for her Chutneys. Whenever she used to visit us, I used to ensure she prepares all her series of Chutneys for a feast. This one is the most simplest one, yet so tasty and easy to prepare. She calls it Adarabadara Chutney, which means coarsely ground one. All the ingredients are only partial ground which adds flavor when we chew on it.We make this for hot DosasPreparation time : 5 minsCooking Time : 10 minsCuisine : AndhraIngredients neededTomatoes - 2 mediumOnion- 1Garlic - 4 podsCurry leaves - 5Coriander leaves - 4 springsChilli powder - 1 tspsalt to tasteOil - 1 tspMethod to prepareChop onion and tomato. Heat oil in a tawa and fry chopped onion, then curry leaves. Once its little brown, then add tomatoes. Fry for a while, then add salt and chilli powder. RemoveOnce it is cool, run it for one or two rounds in mixie with garlic pods and coriander leaves.The chutney should not become smooth.This tastes fantastic with Dosa.

For Coconut Chutney you will need1 half of a CoconutGreen chilli - 5Fried gram - 50Tamarind - 1 inchSaltAdjust the chillies to your preference. Grind all the ingredients together. Serve it for Dosas, Idlies, Chapatties

One of my friends requested me for some chutney recipes and I realized I had never posted a single chutney recipe in my blog till date. So here I come with yet another recipe from my MIL.INGREDIENTS:3-4 Fresh Carrots(big size)- grated3 Tbsp of Fresh/Frozen Coconut2 Cloves Garlic2 Green chilies1 tsp Mustard seeds1 String Curry leaves chopped finely1 tsp oil.METHOD:Wash, Peal and grate carrotsGrind above carrots + Coconut+ Garlic + Green chilies into a smooth paste using minimum amount of water.Now Tamper it with mustard seeds and curry leaves

SPICY CARROT CHUTNEY RECIPE   Ingredients:   1/2 kilo Carrot (Gajar) 15 grams Red chili pepper (Lal Mirchi) (1/2 tsp) 30 grams fresh Ginger (Adrak) (2 tsps long strips) 2 cloves Garlic (Lasun) 8 blanched Almonds (Badam), slit into halves 60 grams Raisins (Kishmish) (4 tsps) 4 teaspoons Salt (Namak) 360 grams Sugar (Cheeni) (2 cups) 3/4 teaspoon crushed Cardamoms (Elaichi Moti) 1 1/2 cups Vinegar (Sirka) 1 cup Water

SONTH CHUTNEY RECIPE   Ingredients:   120 grams whole Amchoor (dry mango pieces) 250 grams Gur (Jaggery) 1 teaspoon Red chili pepper (Lal Mirchi) 3 teaspoons Salt (Namak) 1 teaspoon ground spices 1 1/2 teaspoons dry Ginger powder 1 teaspoon Black Salt (Kala namak) 1 teaspoon white Cumin seed powder

PUMPKIN CHUTNEY RECIPE Ingredients: 50 grams Bottlegourd (Lauki) 1 cup Vinegar (Sirka) 1 1/2 cups Water 1/2 teaspoon Red chili pepper (Lal Mirchi) 2 big Cardamoms (Elaichi Moti) 1 1/2 cups Sugar (Cheeni) (heaped) 2 teaspoons long strips of Ginger (Adrak) 2 cloves Garlic (Lasun), chopped 4 teaspoons Raisins (Kishmish) 6 Almonds (Badam), blanched 8 Dates (Khajoor), stoned 3 teaspoons Salt (Namak)

PINEAPPLE CHUTNEY RECIPE   Ingredients:   1 small pineapple (ananas)2 tbsp sugar 1 tsp haldi (turmeric powder) 3 tsp oil 1 tsp red chilly powder 1 tsp flour2 tsp jeera (cumin seed) 2 tsp saunf (aniseed) 2 tsp rai (mustard seeds) 1/2 tsp methi seeds (fenugreek) 2 tsp onion seeds Salt To Taste

ONION CHUTNEY RECIPE   Ingredients:   1 cup peeled onions 6 -7 flakes of garlic 2 tbs channa daal (Bengal Gram) 5 red chilies or as per taste Salt As Per Taste 1tsp mustard seeds curry Leaves little tamarind (Imli)

MINT AND MANGO CHUTNEY RECIPE   Ingredients:   handful of Mint Leaves (Pudina Leaves) 1 Onion (Pyaj) medium 4 Green Chillies (Hari Mirch) Salt (Namak) to taste 180 grams fresh Raw Mangoes (Aam)

Main St and East St in the Pune Cantonment area, besides being a great shopping neighbourhood, are a hot destination for foodies. Anyone going to camp will ritually stop at 3 places. Marz-O-rin for sandwiches. Budhani for wafers (Potato Chips) and Kayani Bakery for some bitchin' Shrewsbury biscuits. It's the perfect food trifecta that will put you into food coma. The Marz-O-rin chutney sandwiches are one of my favourite foods in the world. I have eaten chutney sandwiches at many restaurants, but none quite like Marz-O-rin. Marz-O-rin started as a small shop selling sandwiches and has become a Pune landmark. I remember ordering a platter or 8 sandwiches for Rs. 3.00. It was money well spent. 8 finger sandwiches with a glass of mango juice and you were in heaven. If you were smart, you would already have paid a visit to Budhani to purchase 100 gm. hot potato wafers straight out of the wok to go with your sandwiches. The great taste of the chutney sandwiches is due to a secret family re

A Swedish Chicken accompanied by Herbs de Provence, exotic Mango Chutney and Sambal Oelek (ulek).Provençal herbs are a mix of aromatic plants, typically, but not always, dried. A combination of herbs including basil, fennel, lavender, marjoram (or mint), rosemary, savory, sage, and thyme. Variations may include additional herbs such as bay leaf, peppercorns, orange peel, and tarragon. These are all herbs grown in the Provence region of France.Chutney is an Indian condiment made with fruit and/or vegetables, vinegar, herbs, and spices. Mango Chutney combines chunks of mango with hints of garlic and ginger. Chutneys can range in flavor, textures, and ingredients. Chutneys are exotic in taste without the fat and offer a burst of flavor. Chutney comes from the Hindu word "chatni," meaning "for licking" as in savoring or relishing an appetizing flavor or pleasing taste. The art of making chutneys dates back hundreds of years. In India, there are more than 3,000 varieties of chutney, and ea

A quick delicious chutney to go with Biryani Rice or indian snacks.Ingredients5 Garlic ClovesGarlic Cloves1 medium TomatoTomato5 Red ChiliesRed ChiliesSalt to tasteOilDirections1] Fry the 1st 3 ingredients in little oil.2] Add salt and grind into a smooth paste.3] Heat little oil in a pan and add this ground paste and fry until it becomes thick.4] Serve hot or cold.Technorati Tags: recipe, indian food, vegetarian, garlic chutney

Akki Rotti is one of my favourite breakfast/brunch items. It’s a power house of nutrition and flavours. There are many recipes and methods of making akki rotties and this is my all time favourite recipe from my Amma. This recipe comes to my rescue when all I can think of is having some delicious and tasty food without spending too much time in kitchen. It is not just simple and easy to prepare but tastes really good with or without any side dish. You can make it spicy or mild, with or without vegetables. But after many pros and cons, trials and tests I have figured out my Amma’s recipe as a winner:) Akki Rotti with Coriander ChutneyIngredients:3 cups Rice Flour1 large Onion, finely chopped1 Carrot, finely grated2-3 Green Chillies, finely chopped¼ bunch Dill, finely chopped¼ bunch Coriander Leaves, finely chopped½ cup Grated Coconut (optional)1 tbsp Channa Dal½ tbsp Urad Dal½ tbsp Mustard½ tbsp Jeera/Cumin Seeds1 tbsp Curry Leaves, chopped2-3 tbsp OilSalt to taste Akki Rotti M

El chutney de higos lo hago todos los años, cuando hay higos frescos, todavía es pronto, pero para que vayáis haciendo boca, os dejo esta espectacular receta de Maktuv, el chutney va estupendo para acompañar quesos, patés o carnes de cerdo….es deliciosoCHUTNEY DE HIGOS (Maktuv)Ingredientes Para 4 botes de 250 g: - 1 kg de higos frescos - 1 manzana - 60 g de cebolla blanca - 100 g de pasas sultanas (yo también le puse ciruelas sin hueso)- 400 cc de vinagre de vino blanco - 250 g de azúcar moreno - 1 curadita de café. de 4-especias ( 3 partes de pimienta, 1 p. de jengibre, 1 p de nuez moscada. 1 p de clavo) - 1 cucharadita de jengibre fresco rallado - 1 punta de Cayena (con mucho cuidado si no te gusta el picante) - 1 pizca de sal PreparaciónLavar los higos. Quitarles el pezón y cortarlos en 6 partes si son grandes o en cuatro si son pequeños. Pelar la manzana, cortar en pequeños dados. Cortar la cebolla en trocitos. En una cacerola, poner a calentar el azúcar con el vinag

Ingredientes1 panela de tamarindo250 g de lechosa verde250 g de cebolla150 g de ají dulce150 g de pasitasUn ramillete de cilantroUna ramita de canela1/2 cucharadita de clavo1/3 cucharadita de semillas de cardamomo300 g de azúcar15 g de sal PasosRemojar la panela en agua y frotar con las manos hasta que se desprenda la pulpa. Añadir más agua y pasar por un colador. Reservar. Rayar la lechosa y reservar.Picar la cebolla y el ají dulce en juliana. Sofreír la cebolla con la mitad del azúcar hasta que caramelice.Incorporar la pulpa de tamarido, la lechosa, el resto del azúcar, las pasitas y las especias. Cocinar a fuego mediano durante media hora.Agregar el ají dulce y el ramillete de cilanto y cocinar 10 minutos más

Ingredientes1 panela de tamarindo250 g de lechosa verde250 g de cebolla150 g de ají dulce150 g de pasitasUn ramillete de cilantroUna ramita de canela1/2 cucharadita de clavo1/3 cucharadita de semillas de cardamomo300 g de azúcar15 g de sal PasosRemojar la panela en agua y frotar con las manos hasta que se desprenda la pulpa. Añadir más agua y pasar por un colador. Reservar. Rayar la lechosa y reservar.Picar la cebolla y el ají dulce en juliana. Sofreír la cebolla con la mitad del azúcar hasta que caramelice.Incorporar la pulpa de tamarido, la lechosa, el resto del azúcar, las pasitas y las especias. Cocinar a fuego mediano durante media hora.Agregar el ají dulce y el ramillete de cilanto y cocinar 10 minutos más

Ingredientes1 panela de tamarindo250 g de lechosa verde250 g de cebolla150 g de ají dulce150 g de pasitasUn ramillete de cilantroUna ramita de canela1/2 cucharadita de clavo1/3 cucharadita de semillas de cardamomo300 g de azúcar15 g de sal PasosRemojar la panela en agua y frotar con las manos hasta que se desprenda la pulpa. Añadir más agua y pasar por un colador. Reservar. Rayar la lechosa y reservar.Picar la cebolla y el ají dulce en juliana. Sofreír la cebolla con la mitad del azúcar hasta que caramelice.Incorporar la pulpa de tamarido, la lechosa, el resto del azúcar, las pasitas y las especias. Cocinar a fuego mediano durante media hora.Agregar el ají dulce y el ramillete de cilanto y cocinar 10 minutos más

Ingredients1 OnionsOnions - chopped3 TomatoTomato - chopped4 GarlicGarlic flakes5 Red ChiliesChilies1/4 tsp Mustard SeedsMustard Seeds1/2 tsp Bengal GramBengal GramSalt to tasteOilDirections1] Heat 1 tablespoon of oil in a pan and fry the 1st four ingredients for 5-10 minutes2] Fry until transparent and moisture is absorbed.3] Then add salt and grind it into a smooth paste.4] Heat 2 tsps of oil in the same pan and put mustard seeds.5] When it starts to pop add bengal gram,6] When it becomes brown add the ground paste7] Fry till the mixture becomes thick and changes it's color.8] Serve either hot or at room temperature.Technorati Tags: recipe, indian food, tomato, chutney, appetizer

He hecho chutney de calabaza…en realidad el Chutney admite casi cualquier fruta o verduras y consiste en cocerlas en vinagre con azúcar y especias, la cocción debe durar hasta obtener la consistencia de confitura, con trozos, aunque tampoco quedan mal todos los ingredientes reducidos a puré. En el chutney el azúcar a emplear siempre debería [...]

He hecho chutney de calabaza…en realidad el Chutney admite casi cualquier fruta o verduras y consiste en cocerlas en vinagre con azúcar y especias, la cocción debe durar hasta obtener la consistencia de confitura, con trozos, aunque tampoco quedan mal todos los ingredientes reducidos a puré. En el chutney el azúcar a emplear siempre debería [...]

When I first came to know about the Jhiva for Love event, I couldn't think of anybody other than my mother and grandmother.  Amma I love you very much, but I'm going to write about avva (grandmother) here.  She is my father's mother.  She passed away last June at the age ...