A Sweet, tangy & spicy chutney, an instant condiment to be served during mango season.
Ingredients:
4 Kairi (Raw Mangoes)
1 1/2 cup Grated sukha khobra (Dry grated coconut)
1 1/2 cup Gul (Jaggery)
4 tsp Red chilly powder
Salt to taste
1 tsp Mustard seeds
1/4th tsp Hing
1/4th tsp Turmeric powder
1 tbsp Oil
Method:
Chop kairi into roughly big chunks. (Either you can leave the skin of kairi
or peel of the skin).
In a blender, add the roughly chopped kairi, grated sukha khobra, gul, red
chilly powder and salt.
Grind this mixture to a fine paste.
Tempering:
In a small kadhai add oil and mustrard seeds. When mustard seeds crackle add
hing and turmeric powder. Pour this tempering over the chutney and mix well.
This chutney can be served immediately.
Note: You can store this chutney in an
airtight container at room temperature for about 10days. If you want it to last
long then store it in refrigerator.
By: Mrs. Sushma D. Purandare
Sweet, Tangy, Spicy finger licking Khobryachi chutney a simple &
delicious condiment. No cooking needed and can be made in a jiffy.
Ingredients:
1) Fresh Coconut (Grated) - 1/2 Cup
2) Green Chillies - 2nos.
3) Garlic - 4 Cloves
4) Cilantro - 1/4th Cup
5) Salt
6) Sugar for taste (Optional)
7) Yogurt - 2 Tablespoon
8) Water - 2 tbsp
Method:
In blender add green chillies, garlic cloves, cilantro and blend to a coarse paste.
Add grated coconut, salt as per taste & a pinch of Sugar along with a tablespoon of water.
Blend the mixture and adjust the consistency as per your preference.
Transfer the blended chutney into a bowl and add yogurt and mix well.
It's a best homemade condiment for any meal.
Tip: 1) You can temper the chutney with mustard seeds, cumin seeds, curry leaves and dry red chilles.
2) At the time of fast you may make use of ginger instead of garlic
A very unique and rustic condiment to accompany any meal. Spicy crunchy tasty chutney.
Ingredients:
1) Dry Shredded Coconut - 1 Cup
2) Sesame Seeds (Til) - 1/2 Cup
3) Green Chillies - 8 to 10Nos.
4) Salt to taste
5) Sugar to taste (Optional)
6) Oil - 1 Tablespoon
Method:
In a pan add oil. When oil is hot add finely chopped green chilles and
saute for a minute.(Be careful as chillies will splatter a lot)
Add dry shredded coconut and sesame seeds and roast continuously.
Add salt as per taste and a pinch of sugar just to enhance the flavor.
Roast this mixture on a low flame till coconut changes colour to golden brown.
Chutney is ready.
Transfer chutney onto a plate and let it cool.
Store this chutney in an airtight container.
Do not grind the mixture in blender, this chutney is eaten as it is.
Note: Adjust the amount of green chillies as per your preference. I
like it very spicy hence I normally add 8 to 10 green chillies.
Do not refrigerate this chutney. This chutney normally lasts for two weeks at room temperature.
