Tomatillas Chutney

Our favourite weekend activity is going to the local farmers market.It is a great to see heaps full of fresh corn,watermelons and exotic vegetables from around the world. The atmosphere there is  like our own vegetable market back in India where people stand in crowded lines with bags full of fresh vegetables. I like to think that this is the reason why there are more desi's in farmers market than anywhere ..it reminds them of home.

I saw "tomatillas" this week in our market.They looked like lost brothers of our very own green tomatoes,so decided to treat them same and made chutney by adding chillies and garlic. It came out tasty and tomatillos did not dissapoint me at all.. Try it out if you are craving for something tangy and spicy..

Ingredients

Tomato Chutney

  • Tomatillas or Tomatoes-8
  • Green Chillies--6-7
  • Garlic-- 4-5cloves
  • Curry Leaves--A fistful
  • Coriander seeds--1 tablespoon
  • Cumin seeds(Jeera)--1 teaspoon
  • Asafotida or hing--1/4 teaspoon
  • Tamarind--1 Tablespoon
  • Sugar--A pinch
  • Oil---2 Tablespoons
  • Salt to taste

Recipe

Tomato Chutney

Heat oil in a pan and add coriander seeds and Cumin seeds. Add asafotida and toss in the green chilies and curry leaves. Roast the chilles and add the tomatillas and cook until all the juice evaporates..this can take upto 15 minutes,keep stirring occasionally. Add the garlic, tamarind paste,sugar and salt and cook for few minutes until everything is soft and oil leaves the sides of the pan. Cool and grind. Serve with roti or rice.

Note--You can use green tomatoes or red tomatoes( firm) if you don't have tomatillos

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Coconut Chutney

In South India restaurants dosa or idli plate consists of variety of chutneys. There is a famous restaurant chain by this name and this time when I visited India I could not wait to go there. The chutneys served there are amazing and the range is unbelievable. 

Coconut chutney is very simple to make and is good for several days if refrigerated. You can use fresh or frozen coconut to make this chutney. 

Coconut Chutney

Ingredients

  • Coconut --1/2 cup (fresh or frozen)
  • Peanuts--1/4 cup
  • Coriander seeds--1 teaspoon
  • Urad dal --1 tablespoon
  • Tamarind --1/2 teaspoon
  • Dried red chillies--3-4
  • Curry leaves
  • Jeera powder--1 teaspoon
  • Coriander leaves-A handful
  • Oil
  • Salt to taste

Recipe

Take a small pan and heat oil in it. Add jeera, peanuts, coriander leaves, urad dal, tamarind and saute on low flame for 2-3 minutes. Add the dried red chillies and coconut and saute for few seconds. Transfer this to the mixer and toss in some coriander leaves and add salt. You can add little water at this time to grind  it to a smooth paste.

For tempering --Heat about 1 tablepoon oil and when hot add the mustard seeds to it. Add some hing(asafetida) and put it on the chutney. Serve with dosa,idli or wada.

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Tomato onion chutney

Our family dinners in India included at least one chutney prepared in a jiffy just before the meal. They  are a welcome addition to  the meals and  the variety of chutney's one can prepare with available ingredients is endless.

Now is summertime and tomatoes are abundant in my vegetable garden. So  after preparing soups and adding them to every curry I can imagine I remembed this chutney recipe.  It tastes very good with Dosa's, Wada and Idli.  

Ingredients

Tomato Onion Chutney

Tomatoes--4-5 (cut into big pieces)

Onions--3 ( cut into pieces)

Ginger --1 Tablespoon

Chilli powder--1 teaspoon

Oil--1/4 cup

Tamarind pulp--1/2 teaspoon

Salt to taste

Recipe

Take oil in a pan and heat it. When oil is ready  add the ginger and saute for few seconds. Now add the onions, tomatoes and add the chilli powder. Cook the mixture till it becomes soft. Now cool it and grind it to a  paste in a mixer. Take some oil in pan and heat it , add the tomato-onion  paste, and let it cook till the oil separates.Season with salt.

Note-- If the tomatoes are sour then dont use the tamarind paste.

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Peach Pickle

This pickle recipe was invented by my friend's mother who was in US for some time. We bought some peaches and they were sour and hard. As usual we decided to throw them and aunty suggested we make a pickle out of it. We were skeptical how it would turn out but she went ahead  and made the pickle.It took around 10 minutes and we tasted the pickle along with some paratha's and it was amazing!  Peach is so juicy and when combined with chill powder and spices it tastes like they are made for each other !  Try this recipe with firm and sour peaches and you won't be disappointed.

Peach Pickle

Ingredients

  • Peaches ( washed and cut into small pieces)--4-5
  • Fresh Ginger garlic paste --1 Tablespoon
  • Mustards seed powder--1 Tablespoon
  • Salt --1 Tablespoon
  • Chilli powder--1 Tablespoon
  • Oil--1\2 cup
  • Lemon Juice--1 Tablespoon
  • Hing(asafoetida)--a pinch

Recipe

Take the peaches in a big bowl  and add  Salt and chill powder ,mix well. Squeeze in the lemon juice and keep aside.

Heat oil in a pan on a very low flame. Add mustard seeds powder and a some hing to it.  Add ginger-garlic paste and sauté  for few seconds. Take it off and let it cool for some time. Add this to the peaches and mix well.

Note- The pickle stays good in the refrigerator for about a week.

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