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Chutneys galore
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Perk up your meal with these chutneys.
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A CHUTNEY adds some zing to a simple meal of rice and dal. It is a staple part of the diet in Andhra Pradesh. Once made, it can be stored for a while in the refrigerator. Chutneys can be used as accompaniments to idli, dosa and vada besides the ubiquitous coconut chutney.
Ginger chutney
Ingredients:
Ginger: 250 gm
Cumin seeds: 10 gm
Chana dal: 10 gm
Urad dal: 10 gm
Dry red chillies: 15 gm
Coriander seeds: 30 gm
Tamarind extract: 15 gm
Jaggery: 30 gm
Oil: 30 ml
Salt: to taste
Tempering:
Mustard seeds: 5 gm
Urad dal: 20 gm
Dry red chillies: 3
Curry leaves: 1 sprig
Oil: to fry
Method
Clean and wash the ginger and then slice it, remove the stalks of the red chilli and keep it aside. Make a thick extract of tamarind. Heat oil and add cumin seeds, urad dal, red chilli, chana dal, coriander seeds and sauté for a while. Add the sliced ginger, cook till the aroma of ginger is attained. Put all the ingredients in a grinder and make a paste, add the tamarind extract to it and adjust the seasoning.
Tempering
Heat oil and add mustard seeds, dry red chillies and urad dal. When it becomes crisp, add the curry leaves and mix this with the ginger paste.
Tamarind chutney
Ingredients:
Mustard seeds: 30 gm
Chana dal: 80 gm
Urad dal: 80 gm
Peanuts: 100 gm
Oil: 100 ml
Tamarind extract: 300 ml
Chilly powder: 10 gm
Turmeric powder: a pinch
Salt: to taste
Sugar: 50 gm
Method
Heat oil in a kadai. Add mustard seeds, chana dal, urad dal, peanuts, and sauté. When they turn brown, add tamarind extract and little water, add chilli powder and turmeric powder. Caramelise sugar and add to it. Allow it to simmer till oil floats on top, check the seasoning.
Tomato chutney
Ingredients:
Tomatoes: 500 gm
Cumin seeds: 10 gm
Chana dal: 50 gm
Green chillies: 3
Dry red chillies: 3
Onions: 1
Curry leaves: 1/2 sprig
Salt: to taste
Oil: 50 ml
Tempering:
Same as ginger chutney recipe.
Method
Wash and cut tomatoes into quarters. Peel and slice onions. Heat oil in kadai and add cumin seeds, chana dal. When they start crackling, add green chillies and red chillies, and sauté till light brown. Add onions and cook till light brown, then add tomatoes and cook this mixture till tomatoes are completely mashed. Add curry leaves and put this mixture in grinder and prepare thick paste. Mix in the tempering.
Curry leaves
Ingredients:
Curry leaves - 500 gm
Urad dal: 25 gm
Chana dal: 25 gm
Tamarind extract: 50 ml
Cumin seeds: 10 gm
Green chillies: 10
Asafoetida: a pinch
Salt: to taste
Oil: 50 ml
Method
Take the leaves out of sprig. Heat oil in a kadai. Add asafoetida, chana dal, urad dal. When it crackles, add green chillies and sauté for a while. Then add curry leaves and sauté. Put this mixture into a grinder and add tamarind extract. When the mixture turns to paste, adjust seasoning. Mix in the tempering.
O. P. KHANTWAL
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