Green Chutney

Every family has its own way of making green chutney. They are usually served with bar-be-qued and fried kebabs and cutlets. Green chutney or suace is made commercially and sold in the market and quite commonly available. Chutney is also served with rice and dal, or various kind of rice dishes and even rotis and parathas. During summer before the advent of ripe mangoes, raw mangoes are there and I make it with them. This particular recipe will have raw mangoes. If raw mangoes are not available, tamarind sauce or lemon juice maybe used. Stays well if refrigerated for 5-6 days.

Serves 8-10 

Iingredients:

Mint leaves 1 bunch cleaned and washed
Raw mango 1-1 1/2 Peeled and sliced or lemon juice of 1 lemon or tamrind paste 2 tbspn.
White cumin 1 tspn
Garlic pods 4-5 peeled
Green chilies 6-7
salt to taste
Cilantro 1/2 cup
Coconut 1 slice [if using fresh or desiccated 2 tbspn]

Method:

Put all the ingredients in a food processor or blender. Grind to fine paste. Check seasoning, if desired green chilly may be reduced to 3-4 or half teaspoon sugar maybe added.

Fried Green Chillies Pickle

An East African relish, shared with me by my dear friend, Parin, when I was living in Muscat. Parin had served this spicy, tongue enticing delight with rice and meat - lentil curry (daal gosht). I usually serve this as a side relish with lunch and dinner meals, especially for those seeking an extra spicy kick. This pickle can be stored & refrigerated for 7-10 days.

 

 

Ingredients:

Green Chilies: 1.5cups; finely chopped
Garlic: 6-7cloves; crushed
Coriander Seeds: 3Tbsp; coarsely ground
Mustard Seeds: 2tsp; coarsely ground
Mustard Seeds: 0.5tsp; whole
Oil: 0.5cup (or more as required)
Curry Leaves: 6-7
Turmeric: 1tsp
Salt: to taste
Lemon Juice: 2Tbsp

Directions:

1. Heat oil in a saucepan at low-medium setting.
2. Add in whole mustard seeds & curry leaves.
3. When curry leaves start to sizzle, add in green chilies, crushed garlic, turmeric & salt. Stir to combine & fry for a few minutes.
4. Add in coriander seeds & coarsely ground mustard seeds. Stir fry for a minute or so.
5. Remove from heat & add lemon juice. Allow to cool.
6. Enjoy with meals.

Raita - Yogurt relish

Ingredients:

Yogurt: 1 cup
Capsicum: 1/2 cup (de-seeded and chopped)
Curry leaves: 6 to 7
Mustard seeds: 1/4 tsp
Cumin seeds: 1/2 tsp
Nigella seeds: 1/4 tsp
Fenugreek seeds: 1/4 tsp
Whole red pepper: 2 to 3
Cilantro: 1/2 tbsp (chopped)
Salt to taste
Oil: 1/2 tbsp.

Directions:

1. Heat oil on medium heat.
2. Add cumin, mustard, nigella, fenugreek seeds, red whole peppers, and curry leaves.
3. Cook till the curry leaves wilt.
4. Add the capsicum, season with salt, cook till the capsicum softens.
5. Remove from the heat and let it cool.
6. To serve: spread the capsicum in a serving bowl, pour the whipped yogurt and garnish with cilantro.
7. This relish serves well with rice dishes and any b-b-q meal. 

 

 

Chutney - Peach and Tamarind

Ingredients:

Peaches: 1 cup peeled and chopped
Tamarind Pulp: 1 cup
Green chillies: 2 to 3
Red chillies: 4 to 5
Cumin seeds: 1 tsp (dry roasted and crushed)
Nigella (onion or kalonji) seeds: 1 tsp
Salt to taste
Oil: 1/ 1/2 tbsp

Directions:

1. Puree the peaches, tamarind, green and red chilly, and the cumin. 
2. Add salt to taste.
3. Heat the oil, add the nigella, add the pureed mixture and cook for about three minutes on medium high.
4. Cool and store in a glass bottle.
5. Can be refrigerated for a couple of weeks.
6. Serve with rice, vegetable dishes, and pakora.

Recipe requested by Batool Kazim

Garlic and Green Chilly chutney

Request from Samaa for lehsan mirch chutney.

Ingredients:

Garlic pods: 2 peeled
Green chillies: 10 to 15
Salt to taste
Lemon or lime: 1
Dried whole red chilly: 6 to 7

Directions:

1. Crush the above in a food processor or using a mortar and pestle.
2. Season with salt add lemon juice and serve.
3. Can be refrigerated for a couple of weeks.

Dill and fresh garlic chutney (pesto)

Ingredients:

Dill: 1/2 bunch or 4 tbsp finely chopped
Garlic chives: large bunch or 1 1/ cups finely chopped
Green chillies: 8 to 10 finely chopped
Salt to taste
Chilly flakes: 1 tsp
Onion seeds (kalonji): 1/2 tsp
Oil: 1 tbsp
Juice of two limes

Directions:

1. Mix all the ingredients with a wooden spoon.
2. Can be kept in the fridge for four to five days.
3. Use as a relish, chutney or pesto.
4. Great accompaniment to vegetarian meals.

Benefits of Dill:

• Anti-carcinogenic
• Anti bacterial
• Good source of calcium and magnesium