Chutneys

Gongura Pachadi

Gongura also known as puntikura in Telugu and sorrel leaves in English are leafy plants and are mostly used in the Andhra cuisine, especially popular as a spicy, tangy chutney or Pachadi (in Telugu). Andhra Pradesh produces the best quality sorrel leaves, as sorrel is a summer plant and the hotter the temperature to grow, the better (tangier) the produce.

Sorrel leaves are available in two varieties:

- Red or Pink stem and
- Green stem

The red or pink stemmed variety is very sour compared to the green stemmed.

Ingredients

• Sorrel leaves (removed from the stalks) - 4-5 bunches, washed 2 to 3 times in running water
Note: Wash the sorrel leaves thoroughly. Drain the water completely. Spread the leaves on a dry cotton cloth ad dry them in shade for at least an hour.
• Fenugreek seeds - 1/2 tsp
• Mustard seeds - 2 tsp
• Cumin seeds - 1 tsp
• Dry red chillies - 5-6 or as required, and 1 (roughly cut) for seasoning
• Red chilli powder - 1^1/2 tsps
• Turmeric powder - 1 tsp
• Asafoetida - pinch
• Salt - to taste
• Oil - 2 tbsps

Preparation method

1. Heat 1 tsp oil in a pan. Add 1 tsp mustard seeds, red chillies, fenugreek seeds, and cumin seeds and saute until they splutter.
2. Remove the above mixture and allow it to cool completely. Grind it and leave it aside in the jar.
3. Heat 1 tsp oil and saute the sorrel leaves for 2-3 minutes or until it has come together.
Note: Do not overcook the leaves.
4. Allow the leaves to cool completely. Add salt and the leaves to the mixture in the jar. Pulse it for 2-3 seconds in intervals, until all the dry and wet mixtures are incorporated well.
5. Heat the remaining oil, add asafoetida, mustard seeds, red chilli powder, and 1 red chilli roughly cut. Saute and then add the ground chutney and mix well until the oil is completely incorporated.
6. Spicy, tangy gongura chutney tastes best with piping hot rice and ghee.

Preparation time:

- 15 mins to make the chutney
- Atleast an hour to allow the sorrel leaves (washed) to dry

Raw mango chutney

Unripe mango is sour in taste because of the presence of oxalic, citric, malice and succinic acids. Raw mangoes are a good source of B vitamins that are beneficial to maintain good health it can be used in preparing numerous dishes. Due to the presence of vitamin C, they are highly beneficial in strengthening immune system.

Ingredients

• Raw mangoes - 2, medium sized, wash/dry and cut into pieces
• Fenugreek seeds - 1 tsp

Cumin seeds - 1 tsp

Dry red chillies - 5-6 or as required

Dry coconut - 2 tsps, grated

Jaggery - grated, 3 tsps

Turmeric powder - 1 tsp

Asafoetida - pinch

Salt - to taste

Oil - 2 tsps

Mustard seeds - 1/2 tsp

Preparation method

1. Heat 1 tsp oil in a pan and fry chillies, fenugreek and cumin seeds.
2. Grind the above along with raw mangoes, grated coconut, turmeric, asafoetida, jaggery and salt to a fine paste.
3. Heat 1 tsp of oil and add the mustard seeds. Add this to the ground chutney and mix well.

Preparation time - 20 mins

Tomato Bisiupinkayi

Tomatoes are available throughout the year, so, this recipe can be made anytime, especially when there are no veggies at home ;) Also, since water is not used in this recipe, it increases the shelf life upto 10 days (if refrigerated). It is a very easy recipe and hardly takes any time to prepare. 

Here's what you require:

Ingredients

• Tomatoes - 6-8, washed and chopped uniformly
• Fenugreek and mustard seeds powder - 1 1/2 tsp each Note:Dry roast methi (fenugreek) and mustard seeds and grind it to a fine powder.
• Tamarind - 1/2 a lemon sized ball
• Red chilli powder - 1 1/2 tsp or as per taste
• Turmeric powder - 1 tsp
• Asafoetida - pinch
• Salt - to taste
• Oil - 1 1/2 tsp

Preparation method

1. Heat oil in a pan and add the tomatoes, turmeric and give it a stir.
2. Close a lid and cook it on low flame for a few minutes.
3. Add tamarind and cook until the tomatoes are mushy and the tamarind leaves its flavor.
4. Add the fenugreek and mustard powder and stir well.
5. Add salt, red chilli powder and mix well.

Tastes awesome with hot rice and ghee.

Preparation time - 20 mins

Ginger chutney

In addition to numerous health benefits, ginger - "the wonder spice" has time-tested, digestion-friendly properties.

There are many terrific benefits of ginger - increases appetite, prevents cold and flu, fights common respiratory problems, effective remedy for nausea associated with motion sickness, strengthens immunity, and so on.

• Red chillies (dry) - 6-8
• Ginger - 5" piece, skinned, washed and cut
• Tamarind - big lemon size, washed and drained
• Cumin seeds - 1/4 tsp
• Jaggery powder - 2 tsp
• Mustard seeds - 1/4 tsp
• Fenugreek/Methi seeds - 1/4 tsp
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Asafoetida - pinch
• Salt - to taste
• Oil - 1 tsp

Preparation method

1. Heat oil in a pan and add the above ingredients one by one (except ginger, tamarind, jaggery and salt) and roast well.
2. Turn off the flame and add the ginger, tamarind and stir once.
3. Transfer this content to the mixie jar. Add salt and grind it to a smooth paste.

Excellent side dish for dosa, idlis. Mouth watering with hot rice and ghee.

Preparation time - 20 mins

Garlic chutney

This spicy, yet tasty chutney goes perfectly well with any Indian breakfast, with hot-rice and ghee or curd rice.

Ingredients

• Red chillies - 8-10, washed and dried well
• Garlic pods - 4-5
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tsp
• Turmeric - pinch
• Jaggery powder - 1 tsp
• Coconut (raw) - 1 tbsp
• Mustard seeds - 1/4 tsp
• Salt - to taste
• Oil - 1 tbps

Preparation method

1. Grind the red chillies, garlic pods, coconut, cumin seeds, coriander seeds, salt and jaggery in a blender.
2. Heat oil to a pan.
3. Add mustard seeds and wait until they splutter.
4. Add the ground paste and stir well, until the oil leaves the sides of the vessel or until the paste is cooked well.
5. Add turmeric, salt and stir well.

You can also use this as a dosa spread while making masala dosas.

Preparation time - 30 mins

Raw tomato chutney

Ingredients

• Raw tomatoes - 5- 6 medium sized, washed and cut
• Sesame seeds - 1 tbsp
• Fenugreek seeds - 1/4 tsp
• Urad dal - 2 1/2 tsps
• Green chillies - 3-4
• Asafoetida - pinch
• Turmeric - pinch
• Salt - to taste
• Oil - 1 tsps

Preparation method

1. Heat oil in a pan.
2. Add the urad dal and saute until the color is changed.
3. Add the sesame seeds, saute for a minute.
4. Add the cut tomatoes, green chillies, asafoetida, turmeric and mix well.
5. Cook until the tomatoes are tender
6. Add salt and leave it to cool.
7. Once cooled, grind it in a mixer to a slightly coarse paste.

Perfect with idlis, dosas! Mouth-watering with hot rice.

Preparation time - 30 mins