Sunday, 3 May 2015
This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this in advance and use it within a week or max 10 days, store in the refrigerator or fridge.
Serves 2 – 4 people
Duration - 5 minutes
Fresh coriander 1 bunch or 100gms
Green Chilly 3 – 4 Depending on how spicy you want to make it.
Black Salt ½ tsp
Lemon 1 tbsp
Salt to Taste
Water ¼ cup
In a liquidiser, add all the ingredients except lemon. Now turn it on for a few minutes till all the ingredients are nicely mixed. Take it out in a bowl and add lemon juice. Mix well.
You can store it in the fridge for 7 - 10 days.
TIP : To get the nice bright green colour of the chutney add a cube of ice while using the liquidiser.
Sometimes the green chillies are extremely hot, if so you can reduce the heat by adding 3 -4 tbsp of yoghurt and blending it once for 30 seconds. This will give your chutney a nice taste and reduce the heat.
Thursday, 5 February 2015
This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.
Serves: 2 – 4 people
Cooking Time: 10 mins
Cumin Seeds 1tsp
Red Chilly powder ½ tsp
Black Salt ½ tsp
Asafoetida (Heeng) a pinch
Dry Mango Powder 2 tsp
Tamarind Pulp 1 tsp
Water 6 tbsp
Salt to taste.
Oil ½ tsp
In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle.
After a min add all the remaining ingredients except tamarind pulp.
Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.
Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.