pennews
www.pennews.net
Special Chutneys
Esgee's Kitchen

Special Chutneys

Esgee

Chutneys are an integral part of Indian cuisine. They add zing and flavor to the menu. Many seasonal fruits and vegetables are used to make chutneys. Here we give you chutneys that are special; these are not the common coconut chutneys, but are deliciously different using seasonal vegetables. Do try them!

1. Bitter Gourd Chutney

Prep time: 8-10 minutes Cooking time: 10-12 minutes

Special Chutneys
  • 2 cups finely chopped bitter gourd
  • ½ teaspoon chili powder
  • 2 teaspoons coconut oil [til/sesame or mustard oil may also be used]
  • 1 teaspoon mustard seeds
  • 2 teaspoons black gram
  • 1-2 dry red chilies
  • 2 teaspoons tamarind paste
  • 1 teaspoon sugar or molasses
  • ½ teaspoon asafetida powder
  • Salt to taste

Mix the bitter gourd with salt and chili powder. Place this in a pan with sufficient water and cook well. Allow all the water to be absorbed. Ensure that the gourd does not change colour.

In another pan fry the asafetida and pour over the cooked gourd. In the same pan fry mustard, black gram dry chilies and curry leaves. To this add the tamarind extract and boil. Next put in the bitter gourd and cook well. Keep sautéing till oil separates. Add sugar/ molasses to your liking.

Remove from flame and cool. Store in a sterilized bottle or jar.

PS. A unique and flavorsome chutney that combines the bitterness of the vegetable with the sweet and tangy flavours of tamarind and sugar!

2. Brinjal Chutney

This chutney keeps well for weeks together if stored carefully.

Prep time: 10 minutes Cooking time: 10 minutes

Special Chutneys
  • 500 grams brinjals/egg plants
  • 2-3 desert spoons of oil
  • 1 teaspoon mustard seeds
  • 2 teaspoons black gram
  • 2-3 dry red chilies
  • ¼ teaspoon pepper corns
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric powder
  • Tamarind extract [about a handful of tamarind]
  • ¼ teaspoon asafetida powder
  • A few curry leaves
  • Salt to taste

Smear oil over the brinjals and roast them over flame. When done, remove the skin and chop into pieces.

Heat oil in a pan and fry mustard seeds, black gram, red chilies [broken] and curry leaves. Add turmeric powder and brinjal pieces and sauté. Next put in the tamarind extract and salt. Cook well. Sauté till oil separates and then add the asafetida powder.. Mix well and then remove from flame. Cool and bottle.

PS. For those with a sweet tooth, 2 teaspoons of liquid jaggery/ molasses may be added at the end. It helps to remove the sourness of the tamarind. This chutney is a great accompaniment to Biriyani, Fried Rice and Parathas.

3. Raisin Chutney

A quick, easy and delicious chutney.

Prep time: 10 minutes Cooking time: 5 minutes

Special Chutneys
  • 1 cup raisins
  • 2-3 dry red chilies
  • 6 flakes garlic dry roasted
  • 1 inch piece of ginger
  • ½ teaspoon mustard seeds
  • ¼ cup vinegar
  • 2 teaspoons sugar
  • Salt to taste
  • 2 teaspoons vegetable oil

Grind all the ingredients together coarsely using vinegar. Prepare to a loose consistency.

Transfer to a pan and lightly sauté in oil to remove any water present. Do not allow chutney to change color. Cool and use.

PS. Excellent with Biriyani and Parathas!