Mango Tomato Chilli Pickle

click - for the video recipe

India is a pickle nation. We have varities of pickles. We make it in almost every season. I can’t imagine my thali without pickle. It is a must to have with Dal-Chawal or with Paratha’s. This recipe I learnt from a friend. For this, we need already prepared mango pickle. (So we are making a pickle from a pickle.) And another thing is I am using Sesame oil which gives a nice nutty flavor to it. It is flavorful, aromatic, spicy, tangy and lip-smacking pickle. My mouth is already watering imagining about it. Folks! Do not miss this recipe, try it today! All you need is-

INGREDIENTS-

½ cup Mango Pickle

1 Tomato, diced

4-5 garlic cloves

3-4 dry Red Chilli

2 Tbsp Oil

1 Tsp Mustard seeds

½ Tsp Asafetida

1 Tsp Onion seeds (Kalonji)

7-8 curry leaves

1 Tsp Kashmiri Red Chili powder

¼ Tsp Salt

For Tempering-

¼ Tsp Oil

1 Tsp Mustard seeds

1 Tsp Fenugreek Seeds (Meethi Dana)

1 Tsp Onion Seeds

¼ Tsp Turmeric

METHOD:

Heat oil in a pan, add mustard seeds, onion seeds, dry red chilli, garlic and curry leaves. Fry it for a minute on a medium flame. Add asafetida. (For pickles we need a generous amount of Heeng)

Now add in the diced tomato. Mix it well and sauté it. Now cover it with lid and cook the tomatoes. Make sure the flame is low. It takes around 5 minutes for tomatoes to get completely cooked. 

 

Once it is done remove it from the flame and cool it. 

In a blender add the above tomato mix, mango pickle, Kashmiri red chilli powder (It gives a nice colour to the pickle) and salt. Adjust the quantity of salt as mango pickle already has salt in it. Now blend everything into a smooth paste.  Remove this blended pickle into a bowl.

Now time to turn up the spice quotient by tempering the pickle-

Heat oil in a tadka pan, add mustard seeds, fenugreek seeds and onion seeds. Allow it to splutter. Add asafetida and turmeric. Here you can also add curry leaves and red chilli powder if you wish. Now pour the tempering over the pickle. 

Give it a nice mix and allow it cool. 

Now store the prepared pickle into a sterilized jar (Give some asafetida smoke to the jar). Make sure the jar is dry. There should be no moisture content in it. Otherwise the pickle will get spoiled. And there is a saying in hindi-"Jiska Achar Bigda Uska Saal Bigda".

Remember because it contains tomato, the shelf life of this is 1 month. It can stay more if refrigerated. Though I bet you will finish it soon because it is delicious, lip-smacking, spicy, tangy, tasty and yummy.

Note- Use sesame oil or ground nut oil, it gives a fantastic aroma to the pickle.  Also, you can use fresh red chili instead of dry red chili.

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward to some new innovative recipes. Thanks for reading. HAPPY COOKING! :)

Guwar-Aloo Sabzi (Cluster Beans)

Guwar Phali aka Cluster beans is classified as a humble vegetable. Toss it with potatoes and it tastes heavenly. This beans doesn’t require a lot of preparation. It can be prepared within no time. Usually I make Guwar-Aloo Sabzi for tiffin (lunch). Serve it with soft ghee phulkas. 

Ingredients:-

Guwar Phali (Cluster beans), chopped

1 potato, diced

2 tbsp oil

1 tsp mustard seeds

1 tsp cumin

1 tsp ginger garlic paste

½ tsp turmeric

1 tsp red chili powder

¼ cup peanut powder

1 tbsp coriander powder

1 tsp jaggery

1 tsp Goda Masala

Salt to taste

Method:-

1.  Heat oil in a pan add mustard seeds and cumin allow it to crackle.

2.  Then add ginger garlic paste, turmeric, beans and potatoes. Sautee it for 4-5 minutes on medium flame.

3.  Then add all the dry spices and give it a nice mix.

4.  Add little water. Say about half a cup and cover it with lid and allow it to cook for 7-8 minutes on a low flame.

5.  After 7-8 minutes check whether veggies are cooked properly. Now add salt, jaggery and peanut powder.

6.  Mix everything well. Allow it to cook for another 4-5 minutes. And it is ready to serve

7.  [Note- if you want to make gravy add more water to it. The crushed peanut with add thickness to the gravy.]

8.  For tiffin we usually prefer semi dry sabzi’s.

9.  Serving Tip- If you are serving it in Thali then  serve it with- Drumstick Varan (Dal), Rice, Guwar Sabzi, Phulka Roti, Salad and Chutney.

GREEN CHUTNEY/ HARA DHANIYA CHUTNEY/ CORIANDER DIP

Just like salt, we can’t imagine cooking without coriander and refrigerator without Coriander Chutney.

We are making Coriander- garlic chutney. Both coriander and garlic has string flavors and too balance those flavors we’ll add fresh curd to it. Try making this tasty Dip which goes well or rather mandatory to serve along with many Indian snacks like Samosa, Kachori, Pakora, Sandwich or even with Dosa, Idli , Khaman, Paratha’s.  Also you’ll find Green chutney in every Indian Thali.

INGREDIENTS:-

1 cup chopped coriander

2 green chilis

1 tablespoon cumin

¼ teaspoon black salt

1 tablespoon roasted Chana

2 tablespoon Fresh Curd

7-8 cloves Garlic

½ teaspoon sugar

¼ teaspoon salt or little less.

METHOD:-

1.  In a mixer pot or chutney grinder add all ingredients except Curd.

2.  And blend it.

3.  Once done with grinding add curd and blend It again into a smooth paste.

4.  This quick tasty Chutney is ready.

5.  Preserve it in a glass jar and you can refrigerate for a week.

Enjoy this chutney with nice hot Pakora’s

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)

Dry Garlic Chutney / Vada Pav Chutney

A perfect combination of pungent garlic and nutty dry coconut – peanuts , filled with loads of red chili powder. This is one of the excellent chutney to have along with vada pav or also you can eat it daily.

A simple and quick preparation yet so flavorful. You can store it for 2-3 months in an air tight container. Also you can add it in regular Sabji’s or gravies. You definitely need to try this.

To prepare we need very few ingredients-

INGREDIENTS:-

1 tablespoon Oil

1 tablespoon Cumin

½ cup Garlic

1 ½ dry grated coconut

1 teaspoon salt

¼ cup raw peanuts

1 ½ tablespoon Red chili powder (you can add little more)

2 dried whole red chili

METHOD:-

1. Heat oil in a pan or skillet, add peanuts and whole red chili.

2. Sautee’ it till peanuts become pink in color. (Keep it on low flame)

3. Now add Garlic (you can even crush the garlic and then add it), cumin and roast it on  low flame.

To remove the moisture from garlic.

4. Add grated coconut and again sautee’ till it becomes little pink in color. Say about for 2-3 minutes.

5. Once done with roasting the ingredients, remove it from flame, allow it to cool and transfer it in a blender.

6. Add salt and chili powder and grind it into fine powder.

7. Remove this chuntey on a try and allow it to dry for an hour.

8. Now you can store it in an air tight container.

* TIP- for more better taste you can add about 2 tablespoons sesame to this.    

                                                                                                                                                                                     For video tutorial click the link given below                                                                                 

Hey Friends! If you like my blogs kindly post your comment below the post and do share your response. Looking forward for some new innovative recipes. Thanks for reading. HAPPY COOKING ! :)