Walnut Chutney / Dip / Spread

             

          Here is a yummy & lip smacking chutney made of walnuts. It is a very simple and an easy to prepare chutney. It can also be used as a dip and can be relished with veggie crudités, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapati, as a spread on toast / parathas, burgers or as desired. Options are aplenty. So it is a good alternative to the usual chutneys that we are used to. So go ahead and give it a try and surprise your loved ones. Do check out the step by step pictorial recipe to prepare this healthy chutney.

• 1/2 cup walnuts, broken into small pieces
• 1/2 cup yoghurt
• 2 green chilies
• 2 garlic cloves
• handful of coriander & mint leaves
• salt to taste
• 1 tsp. lime juice
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves

         Soak the walnuts in some warm water for 10-15 minutes to soften them. 

         Then blend along with yoghurt, green chilies, handful of coriander & mint leaves, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery. 

          Transfer to a serving bowl and add lime juice. Mix well. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. 

          Sauté for a few seconds and switch off the flame. Pour this tempering on the chutney and mix well. 

          Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

  Blend the walnuts, yoghurt, green chilies, handful of coriander-mint 

  leaves, garlic & salt to a smooth paste.

         Transfer to a serving bowl & add lime juice. Mix well. 

Heat oil & temper with mustard seeds. After it stops spluttering add the urad dal & curry leaves. Sauté for a few seconds & switch off the flame. 

                  Pour this tempering on the chutney & mix well. 

 Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

Green Peri Peri Sauce - Fusion Style

           My first try at preparing this amazing South African Peri Peri Sauce - Nando's fusion style. I gave a twist to the original recipe and went in for some fresh green peppers and capsicum instead of the traditional red peppers. It turned out real yummy and appetizing. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

         So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

• 5 long long green peppers, chopped
• 1 capsicum, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 8-10 green chilies
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/2 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste

          Heat 1 tbsp. oil in a pan and saute the onion, green peppers, capsicum and garlic for 2-3 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Store in a clean airtight bottle and refrigerate for 10-12 days. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. Plenty of options for you to try. 

                      Heat 1 tbsp. oil & sauté onion, green peppers, capsicum & garlic for 2-3 
                      minutes or till they turn translucent. Set aside to cool.

                      Blend with remaining ingredients to a puree. Store in a clean airtight 
                      bottle & refrigerate for 10-12 days. 

                      Enjoy it as a dip with veggie crudités / chips, use it as a marinade, as a
                      spread on sandwiches / parathas, as an accompaniment to appetizers 
                      or prepare a gravy with it. Lot of options. 

Peri Peri Sauce - Nando's Style

          Tried this amazing South African Peri Peri Sauce - Nando's style for the first time and I must confess that I really fell in love with it. Turned out so yummy. It is the base of all the recipes served in a Nando's restaurant. It is so easy to prepare and is such a simple recipe. It is both tangy and spicy, real chatpata, just the way I like it. So check out the step by step pictorial recipe to prepare it.

          So now there is absolutely no need to go in for those expensive store bought ones. Make it at home and refrigerate it for later use, so that you can dish out all the yummy Nando's style restaurant recipes in the comfort of your home. 

          You can enjoy it as a dip with some veggie crudités / chips, use it as a marinade, as a spread on sandwiches / parathas, as an accompaniment to appetizers or prepare a gravy with it. The options are numerous. 

• 5-6 long fresh red peppers, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 7-8 garlic cloves, chopped
• 4 tbsp. olive oil
• 2 tbsp. vinegar
• 1 tsp. oregano
• 1/4 tsp. pepper powder 
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice 
• salt to taste
• 1 tsp. red chili powder

          Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper and garlic for 2 minutes or till they turn translucent. Set aside to cool.

          Blend with the remaining ingredients to a puree. Transfer to a clean airtight bottle / jar and refrigerate for 10-12 days. 

                      Heat 1 tbsp. oil in a pan and sauté the onion, chilies, bell pepper & garlic 
                      for 2 minutes or till they turn translucent. 

                                              Set aside to cool.

                                          Blend with the remaining ingredients to a puree. 

                      Store in clean air tight bottle / container and refrigerate for later use.

Chukh - Chamba Special Chutney

          Chukh is a spicy, sweet and sour chutney from the Chamba region of Himachal Pradesh. I came across this recipe in one of the cookery shows recently and thought of giving it a try. So here you are - my version of this super tongue tingling condiment that can be enjoyed with any kind of Indian bread. 

          Traditionally raisins, honey, lime juice and amchur are used in this recipe for the sweet and tangy flavor. But I substituted it with brown sugar and tamarind paste. You can as well prepare in large quantities and store in an airtight container to be used as a pickle. So check the step by step pictorial recipe to prepare it.

• 6-7 Kashmiri Dry red chilies, soaked in war water for an hour
• 10-15 fresh red chilies
• 4-5 garlic cloves
• 1" ginger
• salt to taste
• 1/4 cup mustard oil
• 1/2 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder (opt)
• 1/4 tsp. asafoetida 
• 1 tsp. tamarind paste
• 2 tbsp. sugar (I used powdered sugar)

To dry roast & grind - 

• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. carom seeds
• 1 tsp. mustard seeds
• 1/2 tsp. fenugreek seeds

          Grind together the soaked red chilies, fresh chilies, ginger and garlic to a smooth paste by adding some water.

          Heat oil in a pan and sauté the asafoetida and the ground dry spices for a few seconds. Then add the ground paste, salt, turmeric powder, tamarind paste, chili powder and some water.

          Sauté on a medium flame till it leaves the sides of the pan. Now add the sugar and stir fry for a few more seconds.

          Switch off the flame and set aside to cool down. Store in an airtight container for later use. Serve as a condiment along with any form of Indian bread. 

          It can also be used as a spread on toast, parathas, pizza, sandwiches or on tortillas with few stuffing's as a wrap. 

                  Dry roast 1 tsp. each of coriander seeds, cumin seeds, fennel seeds, carom                                          seeds, mustard seeds and fenugreek seeds. Set aside to cool.

     
                                 Then grind into a fine powder.

                                  Grind soaked red chilies, fresh chilies, ginger and garlic

                                 to a smooth paste by adding some water.

                   Heat oil & sauté asafoetida & ground dry spices for a few seconds. Then 
                   add the ground paste, 

                    salt, turmeric powder, tamarind paste, chili powder & some water.  Sauté 
                     on a medium flame till it leaves the sides of the pan. 

                                  Now add the sugar and stir fry for a few more seconds.

                                  Switch off the flame and set aside to cool down. 

                     Serve as a condiment with any Indian bread. Use it as a spread on toast, 
                     parathas, pizza, sandwiches or on tortillas with few stuffing's as a wrap.