Exotic Indian Chutneys

1.  Hot and Spicy Shrimp Chutney

Shrimp                      100 gm, cleaned

Garlic                         2-3 pods(tweak according to taste)

Green Chili               2-3

Onion                         1

Cumin Seed              1/4 tsp

Lemon Juice and Salt to taste

Oil                                1 tsp

Method 

heat the oil,add the shrimps and fry on low heat till crisp and red. Grind together with all other ingredients adding just a few drops of water.It should be thick and smooth in texture. Add salt and lemon juice.

2.  Groundnut ( Peanut) Chutney

Groundnuts                                   100gm

Dry Red Chilli                               1-2

Garlic                                                1-2

Lemon juice and Salt to taste

Method

Grind the peanuts with garlic and chilies , adding very little water. Add lemon juice and salt.

3.  Coconut Chutney

Fresh coconut grated/small pieces                100gm

Dry-Roasted Chick Pea                                         a small fistful

Yogurt                                                                          3 tbsp

Ginger                                                                            1- 1 inch piece

Green chili                                                                    1

Black mustard seeds                                               1 tsp

Asafoetida                                                                    pinch

Curry leaves                                                                few

Dry red chili                                                                 1

Sesame oil/ white oil                                               1 tsp

Salt to taste

Method

Grind the coconut, ginger, chick pea, with the yogurt to fine paste. Do not add water. Take out into the serving bowl, add salt to taste.

To prepare the temper,In a small pan heat the oil, once it is smoking hot take off the heat and add the black mustard seeds, asafoetida, dry red chili and curry leaves. Once the mustard starts spluttering pour over the chutney.

4. Tangy Indian Salad Dressing (1/2 cup)

Lemon Juice                                                         2 tbsp (for an extra tang, add more)

Olive oil                                                                  5 tbsp

Mustard paste (homemade or ready made) 1-2 tbsp depending on the pungency

Ginger                                                                     1tbsp grated

Garlic                                                                       1 pod grated

Coriander Powder                                             1 tsp (optional)

Sugar                                                                       1 tsp

Yoghurt                                                                  2 tbsp

Salt and Pepper to taste

Method

Mix all in a quarter size bowl and beat well with a fork for 5 mins. Let is stand for 10 mins as it would allow the flavors to infuse well. This can be stored in the fridge for a week.

 

5.   Bengali Style Sweet Tomato Chutney

Tomatoes (blanched, peeled & chopped)              6-8

Sugar                                                                                     1-2 tbsp

Raisins                                                                                  a few

Dates                                                                                    a few (deseeded and chopped)

Ginger                                                                                  1 inch square, julienned

Black Mustard Seeds                                                      ½ tsp

Whole dry red chili                                                          1

Chili powder                                                                       pinch

Oil (vegetable)                                                                  2 tsp

Salt to taste

Method

In a wok/pan heat oil, add the mustard. Once it splutters, add the whole dry red chili and ginger. Fry for half a minute, add the chopped tomatoes, sugar, chili powder and salt to taste. Cover with a lid; simmer on low heat till the tomatoes are pulpy. Now add the raisins and dates. Simmer for a few more minutes and remove from heat. Serve hot or cold. This chutney should be a little syrupy.

6. Roasted Brinjal (Aubergine) Chutney

Brinjal (aubergine)                                                          1-2

Onion finely diced                                                           1

Garlic                                                                                     2-3 pods per brinjal

Coriander leaves (cilantro)                                           1 bunch finely chopped

Green chili                                                                          2(deseeded and finely chopped)

Ginger                                                                                  1/2 inch piece finely grated

Mustard Oil                                                                        1 tsp

Salt to taste

 

Method

Make gashes in the aubergine and insert the garlic pods. Coat with a little oil and roast on naked flame or in oven. Take out, remove the skin and grind to paste along with ginger. Add the finely diced onions, chopped coriander, oil, chili and salt. Serve with hot steamed rice. You may substitute Olive oil in place of Mustard oil.

 

 7. Quick Aam Kasundi (Raw Mango and Mustard Chutney)

Raw Mangoes                                                                   2-3, peeled, pitted and chopped

Black/White Mustard Seeds                                        2 tbsp

Mustard Oil                                                                        2 tbsp

Salt to taste

Method

Blend the mangoes to a paste, do not add water. Separately grind the mustard seeds to a thick paste. In a wok heat the oil, add the mango pulp, cook for a few minutes. Add the mustard paste, salt and simmer till thickened. Serve cooled.

Alternative Recipe

Ingredients same, except oil is increased to 1 cup and mustard seeds are dry ground.

Mix the blended mango paste and mustard paste. Add the oil and salt. Pour into a sterilized glass jar and keep in sun for a few weeks. Keeps well for a long time.

 

 8. Sweet and Sour Tamarind Chutney

Tamarind paste (Imli)                                                     3 tbsp

Sugar/ Jaggery (gur)                                                       2 tbsp

Red Chili Powder                                                              1 tsp

Dry Ginger Powder (Saunth)                                       1 tsp

Water                                                                                   ½ cup

Salt to taste

Method

To make tamarind paste, soak a large fistful of dry tamarind in a cup of hot water. Let it sit for ten minutes, Using your fingers squeeze it into a pulp. Strain.

Thin the Tamarind paste with the water, add the sugar or jagerry, red chili powder, dry ginger powder, salt. Boil till it becomes syrupy. The taste should be tangy, sweet and sour. The sourness depends a lot on the quality of tamarind, so adjust the sugar accordingly.

 

Hot and spicy Mint chutney

Mint 1 large bunch( the leaves picked from the stems)

1 Raw mango, stoned and cubed ( in case raw fresh mango is unavailable, you can use lemon juice/tamarind pulp/raw mango powder)

2-3 green chilies

salt to taste

Method

blend all the ingredients together to a fine paste, adding the minimum amount of water.

Store in a lidded container in the fridge. Stays for two to three days.

use with all Indian savory snacks

 

Bengali Style Stuffed Pumpkin Flower Fritters (Kumdo Phooler Pakoda)

Dear Rinki,

Monsoon is here, its wet and damp and soggy, and we are confined to the house …and you know how it is that the rain always makes us Indians pine for pakodas (fritters)..I thought I would do something different with my pakodas today, especially as the pumpkin plant in our kitchen garden is in bloom. So I made stuffed Kumdo Phool (Pumpkin flower) fritters. Although this is a typically Bengali dish , I think the Greeks also have a somewhat similar take on this with the flower stuffed with cheese. My ingredients , though couldn’t be more traditional.

Bengali Style Stuffed Pumpkin Flower Fritters

Serves two

Pumpkin Flowers ( stamen removed and washed)  – 6 nos

Coconut grated                           2 tbsp

White Poppy seeds                                 2tbsp

Black/white mustard seeds   1 tsp

Green chilli de-seeded             1-2 nos

Bengal Gram Flour                     100 gms

Garlic paste                                   ¼ tsp

Kalo Jeera (Nigella seeds)       1 pinch

Salt to taste

Pinch turmeric powder

Pinch baking soda

water

Oil for frying

To begin, wash and clean the flowers, remove the stamen and the sepals. Try to keep the flower whole. You may leave the stem attached. Soak the poppy seeds in warm water for ten minutes then combine with mustard ,coconut and chillies  then grind to a thick paste . You can use a mortar and pestle . Just take care that the mix is not runny or watery. It should be rather thick. Add salt and then stuff the flowers with this mix, folding the petals over each other to form a parcel of sorts. Next prepare the fritter batter by mixing together gram flour, garlic paste, nigella seeds, baking soda , turmeric and salt and water to make a thick batter. Heat oil in pan to smoking point then turn down heat. Dip each plump stuffed flower in the batter and deep fry till it turns golden brown. Eat hot with chutney of your choice or with a steaming dish of Kichdi

I hope you will definitely make this and share in our taste of monsoon.

Love

Didi

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