Flaxseeds Chutney (Alsi Ki Chutney)

 

          Flaxseeds Chutney is a very healthy recipe that is very simple and easy to prepare. This delicious chutney is versatile as it can be served as an accompaniment with chapattis, parathas, as a spread on toast or as a dip with veggie crudités, tortilla, etc. 

          This chutney has very few ingredients, mainly garlic, green chilies, a handful of coriander leaves and tamarind paste that is ground to a paste along with roasted flaxseed. Then a tempering of dry red chilies, asafoetida, mustard seeds and curry leaves over the prepared chutney. So check out the step by step pictorial recipe to prepare this nutritious recipe.

         

          These flaxseeds have a nutty flavor, is a good source of  omega 3 fatty acids and is a power house of nutrition. In the modern world, it is used extensively in preparation of many dishes. It is also a good source of protein, good for digestion and keeps the blood sugar under control. 

          You can also add a tbsp. of this flaxseed chutney to your dal, in any curry that you prepare or as a stuffing into parathas. So this amazing chutney is a worth a try to all health conscious people. 

• 1/2 cup flaxseeds
• 3-4 garlic cloves
• 2-3 green chilies or as needed
• 1 tsp. tamarind paste 
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal / split black gram lentil
• 1 sprig curry leaves

           Dry roast the flaxseeds till they turn light brown in colour. Set aside to cool down.

          Then grind along with garlic, green chilies, tamarind paste, salt, coriander leaves and required quantity of water into a smooth paste. 

           Heat oil in a pan. Temper with mustard seeds, dry red chilies and curry leaves. Sauté till it stops spluttering. 

           Then pour it over the ground paste. Give it a stir and enjoy with idli, dosa, uttapam, roti or paratha. 

           You can also serve this chutney as a dip with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread.

                   Dry roast the flaxseeds till they turn light brown in color. 

                    Set aside to cool down.

To it add the garlic, green chilies, tamarind paste, salt and coriander leaves.

Add required quantity of water & grind into a smooth paste in a mixer grinder.

Heat oil in a pan. Temper with mustard seeds, dry red chilies & curry leaves. Sauté till it stops spluttering. 

                    Then pour it over the ground paste & give it a stir.

                      Enjoy with idli, dosa, uttapam, roti or paratha. 

You can also serve this chutney as a dip with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread.

Pacha Manga Chamanthi (Raw Mango & Coconut Chutney - Kerala style)

 

            Pacha Manga Chamanthi is a very flavorful Kerala style Raw mango chutney. Pacha Manga refers to raw mango and chamanthi means chutney. It is made using raw mango, fresh coconut, shallots, ginger, dry red chilies, curry leaves and coconut oil. You can relish with steamed rice or any South Indian breakfast. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. It is also served in Chatti Choru (Full meal served in a clay pot) and Pothi Choru (Meal wrapped in a banana leaf). So do give it a try and you will not be disappointed. Do check out the step by step pictorial recipe to prepare this amazing regional recipe.

          This chutney is very easy to prepare. It is actually a no cooking recipe. However, I sautéed a little bit in coconut oil for longer shelf life. The only thing that has to be kept in mind is the chutney has to be blended without water into a coarse paste. Then a tsp. of coconut oil to the end product completes the picture.  

           Traditionally Pacha Manga Chamanthi is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 small size raw mango, chopped
• 2 tsp. coconut oil  
• 4-5 dry red chilies 
• 8-10 shallots (sambar onions)
• 1 tsp. ginger, chopped
• 1 sprig curry leaves
• 1 tsp. salt or to taste
• 1 tbsp. red chili powder or to taste
• 1/2 cup fresh grated coconut              

             Heat 1 tsp. coconut oil in a pan. Sauté the shallots, dry red chilies, green chilies, raw mango and ginger for 4-5 minutes. 

             Now add the grated coconut and salt. Sauté for a minute and keep aside to cool down.

             Then transfer all the ingredients into a mixer jar and blend it into a slightly coarse paste without adding any water. Add the remaining coconut oil and mix well. 

            And your spicy and tangy Pacha Manga Chamanthi is ready to be enjoyed with steamed rice, idli, dosa or parotta. 

Heat 1 tsp. coconut oil in a pan. Sauté the shallots, dry red chilies, green chilies, raw mango & ginger for 4-5 minutes. 

                    Add the grated coconut, 

               salt & red chili powder. Sauté for a minute & keep aside to cool.

Transfer all the ingredients into a mixer jar & blend it into a slightly coarse paste without adding any water. Add the remaining coconut oil and mix well. 

And your spicy & tangy Pacha Manga Chamanthi is ready to be enjoyed with steamed rice, idli, dosa or parotta. 

Tomato Chutney

 

             Chutneys are an integral part of a menu in almost every household. The most common being the tomato, coconut and ginger chutney out of the various lot. So here is my version of Tomato Chutney.

          There are various methods pf preparing this delectable chutney. In this recipe I first sautéed the tomatoes along with some onion, ginger, garlic, green chilies and dry spices. This was then pureed to a smooth paste. I then poured a tempering of mustard seeds, dry red chilies, urad dal and curry leaves.

          This chutney goes well with any South Indian breakfast. They can also be mixed with rice and a drizzle of some ghee. It also tastes superb with parathas or as a spread on bread too. The options are a plenty. So check out the step by step pictorial recipe to prepare this amazing chutney.

• 3-4 tomatoes, deseeded & chopped
• 1 onion, chopped
• 1 inch ginger, chopped
• 3-4 garlic, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, green chilies and garlic till light brown.

          Add the tomatoes, red chili powder, turmeric powder, coriander powder and salt.

          Stir fry till everything is well mashed up. Keep aside to cool. 

          Blend the tomato into a smooth paste.

          Heat the remaining oil and temper with the mustard seeds, dry red chilies, urad dal and curry leaves. Sauté till it stops spluttering. 

          Then pour this tempering over the chutney and serve along with dosa, idli, pongal or upma.

Heat 1 tbsp. oil in a pan & sauté the onion, ginger, green chilies & garlic till light brown.

Add the tomatoes, red chili powder, turmeric powder, coriander powder & salt.

               Stir fry till everything is well mashed up. Keep aside to cool. 

                 Blend the tomato into a smooth paste. 

Heat the remaining oil & temper with the mustard seeds, dry red chilies, urad dal & curry leaves. Sauté till it stops spluttering. 

                 Then pour this tempering over the chutney.

                 Serve along with dosa, idli, pongal or upma.

Raw Mango Thecha (Kachi Kairi Thecha / Raw Mango Chutney - Maharashtrian style)

 

           Raw Mango Thecha is a traditional Maharashtrian recipe that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth,   chapatti, etc. It is also called Kachi Kairi Thecha in the local lingo. This spicy & tangy chutney is prepared with raw mango, cumin seeds, fresh green chilies, garlic, coriander leaves and peanuts. 

       

             You can substitute the hot chilies with some green chili pepper if you wish to make it less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. You can refrigerate it for a couple of days for later use. So check out the step by step pictorial recipe to prepare this regional dish. 

• 1 tsp. oil
• 1 tsp. cumin seeds
• 6-7 green chilies, roughly chopped
• 8-10 garlic cloves, sliced
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves 
• 1 small raw mango, grated
• salt to taste

           Heat oil in a pan and temper with the cumin seeds. Sauté for a few seconds. 

          Add the garlic and green chilies. Sauté till it turns slightly brown in color.

          Now add the roasted peanuts, coriander leaves, raw mango and salt to taste. Give it a stir and switch off the flame. 

          Allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days. 

          

     Heat oil in a pan & temper with the cumin seeds. Sauté for a few seconds. 

   Add the garlic & green chilies. Sauté till it turns slightly brown in color.

                    Now add the roasted peanuts, 

coriander leaves, raw mango & salt to taste. Give it a stir & switch off the flame. (You can also blend in a mixer jar coarsely without adding any water). 

Allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. 

Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days. 

          

Raw Papaya Sambharo - Gujarati style

 

          Raw Papaya Sambharo is a Gujarati style accompaniment that is traditionally served with fafda, which is a deep fried savory dish. Sambharo can also be termed as a chutney or salad that goes well with either dhokla, thepla, chapatti, paratha or as a side dish with dal-rice combo. It can also be had as it is just like a salad. 

          Healthy and nutritious, it can be prepared in a jiffy as it has very few ingredients. It is cooked al dente, so it has a crunch in every bite. The use of green chilies can be adjusted accordingly. In the absence of fafda, I enjoyed this amazing dish with Middle Eastern Lavash bread. So give this dish a try by checking out the step by step pictorial recipe to prepare this regional recipe. 

• half of a medium raw papaya, grated 
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2-3 green chilies, slit
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Remove the seeds and the pith from the papaya. Then grate it and keep aside. 

          Heat oil in a pan and temper with mustard seeds. Allow it to splutter. 

          Then add the green chilies, asafoetida and curry leaves. Sauté for a few seconds. 

          Now add the grated papaya, salt to taste and turmeric powder. Mix everything well and continue to stir fry for 2-3 minutes.

          When done, add the lime juice and garnish with coriander leaves. Serve with  fafda in a typical Gujarati style. 

          You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad. 

 Remove the seeds & the pith from the papaya. Then grate it & keep aside. 

         Heat oil in a pan  temper with mustard seeds. Allow it to splutter. 

      Add green chilies, asafoetida & curry leaves. Sauté for a few seconds. 

Add the grated papaya, salt to taste & turmeric powder. Mix everything well & stir fry for 2-3 minutes.

                  When done, add coriander leaves and lime juice. 

Serve with  fafda in a typical Gujarati style. You can also relish it with thepla, dhokla, chapatti, paratha, dal-chawal or as a salad.