Life & style

Smack it up in the monsoon!

Monsoon is too good with the high spice quotient left on our taste buds. Mouth-wateringly delicious chutneys are which make the monsoon best with a perfect balance of flavours. We Indians are known for preparing some unique chutneys that are seldom heard of, which taste equally good. All of the chutneys taste brilliant when mixed with hot rice and a generous amount of ghee.

Sigh! Just writing about these yummy chutneys makes us drool! So, we thought we’d share the recipes for some of these chutneys, which will make you want to run to the kitchen instantly and smack your lips in this beautiful mosoon.

 Tomato Chutney

Ingredients:1 tsp urad dal, 5-6 fenugreek seeds, 1 tsp mustard seeds, ½ tsp coriander seeds, 3-4 red chillies, pinch of asafoetida, 3-4 green chillies, 5-6 tomatoes diced, coriander leaves, salt, 3-4 tbsp oil.

Method:

tomato chutney

Heat 2 tbsp oil in a pan and add in the first 4 ingredients. Sauté till mustard seeds start spluttering and urad dal turns brown, making sure not to burn them. Once done, switch off the heat and add in red chillies and asafoetida. After this mixture cools down, transfer it to the chutney jar of a mixer grinder and let it cool completely. Once fully cold, grind into a coarse powder. In the same pan, heat 2 tbsp oil, add in tomatoes and green chillies. Sauté till tomatoes are thoroughly cooked and soft. Let it cool down. Add these tomatoes to the ground powder along with coriander leaves. Give it a whiz without making it too paste-like. Pulsing 3-4 times should be enough. Season with salt and enjoy!

Brinjal Chutney

Ingredients:1 big eggplant, 1 tsp chana dal, ½ tsp urad dal, ½ tbsp coriander seeds, 2-3 red chillies, 1 tsp tamarind pulp or lemon juice, 1 tbsp oil, salt.

For seasoning:½ tsp mustard seeds, ¼ tsp urad dal, curry leaves, 1 tsp oil.

 Method:

Brinjal Chutney

Roast the brinjals on a gas burner till thoroughly done. Once done, let them cool, peel the skin and keep aside.Heat oil in a pan and sauté chana dal, urad dal, coriander seeds and red chillies till the dals turn pinkish-brown; making sure not to burn them. Let this tadka cool down. Once done, grind it to a powder. Then, add roasted brinjals, salt and tamarind pulp/lemon juice to the chutney jar of a mixer. Give it a whizz and grind it to a paste that is a little coarse. Transfer this chutney to a serving bowl, and season it with the tempering prepared earlier.

Gongura Chutney

Ingredients:2 cups red sorrel leaves (Gongura in Telugu), 3-4 red chillies, ½ tsp mustard seeds, 4-5 fenugreek seeds, salt to taste, oil.

Method:

Gongura Chutney

Pluck gongura leaves from the stem, wash and dry them on a clean kitchen towel. Heat oil in a pan and sauté gongura leaves till they wilt. Remove and keep aside. In the same pan, heat oil again and add fenugreek seeds, mustard seeds and red chillies. Roast them well. Remove the seasoning in a chutney jar and give it a whizz, grinding to a coarse powder. Add sautéed gongura leaves to this powder along with salt and pulse this mixture. Don’t grind it to a paste. Enjoy with hot rice and ghee, and a side of raw onions is a must!

Cabbage Chutney

Ingredients:½ a cabbage shredded, green chillies, tamarind pulp, 5-6 to fenugreek seeds, ½ tsp mustard seeds, 1 tsp chana dal, 1 tsp urad dal, curry leaves, salt, oil, turmeric.

Method:

cabbage chutney

Heat oil in a pan and roast fenugreek seeds. Add cabbage, chillies, salt, and turmeric. Add very little water and let the cabbage cook, covered. Once done, add in tamarind pulp and let it cook for a few more minutes.Remove the cabbage mixture and let it cool down. Once cold, remove in a chutney jar and grind it into a coarse paste. Heat oil in the same pan, and add mustard seeds, chana dal, urad dal and curry leaves. Let these roast. Add the grinded cabbage mixture and sauté till it turns thick.

Ridge Gourd Chutney

Ingredients:2 ridge gourds roughly chopped, ½ tsp urad dal, 1 tsp chana dal, ¼ tsp cumin seeds, coriander leaves, green chillies, salt, oil, turmeric.

For tempering:Oil, ½ tsp mustard seeds, curry leaves, 1-2 red chillies, asafoetida.

Method:

ridge gourd chutney

Heat oil in a pan. Sauté urad dal and chana dal till they change colour, then add cumin seeds. Transfer the tempering to a small dish. Let it cool down. In the same pan, heat oil, and sauté green chillies and coriander leaves for a few minutes. Remove and keep aside, let it cool. Heat oil in the pan again, and sauté the ridge gourd slices till they turn tender. Remove and let them cool. In a chutney jar, first grind the dry ingredients to a coarse powder. Then add other sautéed ingredients and grind them to a chutney consistency. Remove in a bowl.For tempering, heat oil in a pan and add all the mentioned ingredients. Spread over the chutney and serve.

Lemon Cucumber Chutney

Ingredients:1 lemon cucumber deseeded and roughly chopped, 1 tbsp urad dal, 1 tbsp chana dal, 5-6 fenugreek seeds, 2 red chillies, 2 green chillies, 1 tbsp tamarind pulp, salt to taste, oil.For

tempering:Oil, ½ tsp urad dal, ½ tsp mustard seeds, curry leaves.

Method:

Lemon Cucumber Chutney

Heat oil in a pan, add urad dal, chana dal, fenugreek seeds and sauté till they change colour. Add chillies and turn off the heat. Remove in a chutney jar, let it cool and grind to a coarse powder. Add tamarind pulp and blend again. Now add cucumber chunks and salt, pulse this. A coarse chutney is required, not a fine paste.Remove in a bowl. For the tempering, heat oil in a pan add urad dal. Let it change colour slightly, and add mustard seeds. Let them splutter. Switch off the heat and add curry leaves. Spread over the chutney and serve.

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