Thursday, March 6, 2008

Eggplant Chutney # 2

Ingredients:
Eggplant-1
Dried Red Chili-2
Mustard- 1/2 tsp
Black Gram-2 tsp
Asafoetida- a pinch
Oil-2 tsp
Salt- to taste
Tamarind paste- 1/4 tsp


Method:
1. Cook Eggplant directly on the stove/flame until the skin blackens. Remove from flame. Wait until the eggplant cools and then scoop out the pulp.
2. Heat pan, add in oil, red chillies, mustard, asafoetida and the black gram. Fry until light brown in color. Remove from fire.
3. Grind all the ingredients from step 2 along with salt and a little water into a coarse paste. Now add in the ingredients from step 1 and grind well. Serve.

Carrot Chutney

Ingredients:
Grated Carrots- 2 cups
Dried Red chili- 1
Black Gram- 2 tsp
Mustard- 1/4 tsp
Oil-3 tsp
Salt- to taste

Method:

1. Heat pan, add in 2 tsp oil and saute the carrots for 5 minutes on medium heat. Remove from heat.

2. Heat pan, add in the remaining oil, the dried red chili, black gram and mustard. Saute for 5 minutes.

3. Grind all the ingredients together from step 1 and 2 along with salt and a little water into a fine or coarse paste, according to taste. Serve

Optional - You can temper the chutney with mustard, black gram and cilantro.


Mint Chutney

Ingredients:
Mint- 1/2 cup
Cilantro- 1 cup
Dried Red chili-1
Black Gram- 2 tsp
Mustard-1/4 tsp
Tamarind paste- 1/8 tsp
Salt- to taste
Oil-3 tsp

Method:
1. Heat pan, add in 1 tsp oil, mustard, black gram and red chili. Remove from heat.
2. Heat pan, add in the remaining oil, add in mint and cilantro. Remove from heat.
3. Grind the ingredients from step 1 along with salt, a little water and the tamarind paste into a fine paste. Add the ingredients from step 2 and grind. Serve.

Lentil Chutney

Ingredients:
Green Gram- 1/2 cup
Dried Red Chili-1
Oil- 2 tsp
Coconut- 2 tbsp- optional
Salt- to taste

Method:
1. Heat pan, add oil and fry the Green Gram and Red Chili.
2. Grind all the ingredients (including the fried green gram and red chili) with a little water into a coarse paste. Serve.

Garbanzo (Chick peas) Chutney

Ingredients:
Garbanzo beans- 1 cup (canned or soaked overnight if it is dried garbanzo beans)
Sesame seeds- 2 tsp
Garlic- 1/2 tsp; crushed
Lemon juice- juice of 2 lemons
Oil- 3 tbsp
Green Chili- 1
Salt- to taste
Black Pepper- to taste
Water-1/2 cup

Method:

1. Boil the chickpeas until tender if using the dried chick peas (after soaking them overnight).

2. Grind the sesame seeds with 1 tsp oil, 1/2 cup water and garlic.

3. Combine the chickpeas, the sesame paste from step 2, the remaining ingredients and blend them into a smooth paste. Add additional water if needed to maintain a smooth consistency. Serve.

Coconut Chutney # 2 :Toasted Coconut Chutney

Here's another variation of the coconut chutney..


Ingredients:
Fresh Coconut- 2 cups
Dried Red Chili- 1
Salt- to taste
Mustard seeds- 1/4 tsp
Black Gram- 1/2 tsp
Tamarind-1/8 tsp
Oil-3 tsp

Method:
1. Heat pan and add in 2 tsp oil. Add in the coconut and saute it on medium heat until the coconut turns light brown. Remove from heat.
2. Heat pan, add in the remaining oil, mustard, black gram and dried red chili. Fry lightly and then remove from heat.
3. Grind all the ingredients- toasted coconut from step 1, dried red chili, mustard, black gram from step 2, salt and tamarind into a coarse paste. Serve.

Tip: If the dried red chili is too hot, remove the seeds from the chili and then add it. You can also temper the chutney with mustard, black gram and curry leaves.

Coconut Chutney

There are many variations for this chutney- here's a basic recipe..

Ingredients:
Fresh Coconut- 2 cups
Green Chili- 1
Salt- to taste
Mustard seeds- 1/4 tsp
Black Gram- 1/2 tsp
Tamarind-1/8 tsp
Oil-2 tsp

Method:
1. Grind coconut, chillies, salt and tamarind with a little water to a coarse paste.
2. Heat pan, add oil, add in the mustard. After the mustard splutters, add in the black gram, the coarse paste from step 1. Serve.

Tip: If the chili is too hot, de-seed the chili and then add it. You can also temper the chutney with mustard, black gram and curry leaves.