Apple and Dried Cranberry Chutney

It has been a long while since I posted anything on this blog! Plain lazy I have been!

Today's recipe comes from my drafts. I had seen it in one of Nigella's show and tried out instantly. I love it. Try it to check out yourself. Pretty easy yet delicious..

Apple and Dried Cranberry Chutney.

Ingredients:

2 granny smith apples, peeled cored and diced.
¼ cup dried sweetened cranberries.
1 tsp oil.
½ tsp nigella seeds.
1 green chilli (optional).
salt to taste.
¼ tsp turmeric powder.
½ tsp red chili powder.
½ tsp coriander powder.
½ tsp cumin powder.
1 tbsp lemon juice.(or vinegar)

Process:

1. Heat oil in a pan and add the nigella seeds and green chilli.

2. Now add the chopped apples, cranberries and all the spices and salt. Let it cook in a slow flame. The apples will cook and give out it juices as it get cooked.

3. Mash them and add lemon juice in the end. If you want it more watery add water and cook for 5 more minutes.

4. Let it cool completely before storing. Keep well for up to 7days. Have it with parathas or rotis.

Till I write again! Thanks fro stopping by! Cheers!

Sev Puri

The very word 'Sev Puri' conjures up tastes that tantalise my mouth and puts me in a craving mode. I usually keep the papdi/puri made in advance, so that I can satisfy my recurring cravings without much delay. It is very simple and we need a few ingredients to assemble it. Surely enough, we all have them in our pantry most of the time. Lets have a look at the recipe now.

Serves 2.

12 Papdi
1 large boiled potato, peeled and chopped.
¼ cup chopped onion.
¼ cup deseeded & chopped tomato.
¼ cup green chutney.
¼ cup tamarind chutney.
¼ cup nylon sev.

Process:

First place the papdis on a plate. Place chopped potato, tomato and onion equally on each
of the papdi. Top it with a teaspoon of green chutney and tamarind chutney. Finally top it
with a teaspoon of nylon sev.

Voila! The chat is ready to serve..

Sending this off to Pari's Event 'Only Chat'

Now before the Chat becomes soggy because of my photography sessions I must devour them all. Make your plate now! Enjoy!

Green Chutney

I can't do without two basics chutneys in my kitchen.One is tamarind chutney and the other one is green chutney. Making green chutney is one of the basic thing I learnt when I entered into the cooking world. Back in India my mom still makes it with Sil Patta, two stones rubbing each other to make the paste. This recipe has all the ingredients my Mom's uses but I make it in a grinder to ease off the process. Think of Chaat, Pakoda or simply Dal Bhaat, it is a must everytime.

 Ingredients:

2 cup chopped coriander leaves.
1 cup chopped mint leaves.
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece. Peeled
Salt to taste.
Lemon juice as needed.

Process:
Add all the ingredients in a grinder and make a paste. Sometimes I also add a peice of coconut or in mango season raw mango. Add water as little as possible. Add lemon juice to taste just before serving.
The best thing about it is that it can be stored for about 2 weeks or more in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Generally, I microwave two cubes of chutney on medium high for 30 seconds and its ready to use.

Sending this off to Jaya's Event: Back to Basics.

Green Mango Chutney

I love green mangoes. We had a mango tree in our house and I remember, how we used to rush to collect the fallen mangoes after a night of heavy rains. We had quite many night of heavy rains in Assam. I loved eating them raw with a mixture of salt and red chilli powder. The tangy and spicy taste soothed my tastebuds like nothing else. Even now the very thought sets my mouth watering!:-)!
Today, I am sharing a chutney made from this lovely fruit. I use black onion seeds( kalonji) and fennel seeds which gives a very nice flavour. Here is the recipe for 'Green Mango Chutney'.

Imli Chutney (Tamarind Sauce)

Imli Chutney:

A spicy sauce made from tamarind paste and sugar with added spices and nuts. A must for chaats and pakoras.

Ingredients:

100 gm tamarind.
100 gm sugar.
½ tsp black salt.
½ tsp white salt.
1 tsp roasted cumin powder.
1 tsp red chilli powder.
20-25 raisans and a few chopped dates