Garlic Chutney | Lahsun ki Chutney

Garlic chutney or lahsun ki chutney is a spicy yet little tangy chutney. This is a Rajasthani dish served along with roti & can also be served with rice. There are 2methods of making this chutney & I’m sharing one version that requires cooking on stove, as the other one doesn’t need any cooking.

Prep Time - 10mins | Cook Time- 15mins | Serves - 4people

Ingredients 

2Garlic bulbs {24 garlic cloves}

12Red chili's 

1Tsp jeera

1Tbs tamarind pulp

1Tsp sugar

1&1/2Tbs oil 

1Tsp mustard seeds

1/4Tsp methi seeds

Water as needed

Few curry leaves

Salt to taste

Directions

- Peel skin off garlic pods. 

- Grind garlic pods, red chili's & jeera. Add little water to make it a smooth paste. 

- Heat pan with with 1Tbs oil. To that add garlic paste. Along with it add tamarind pulp, salt & sugar. Adjust salt & sugar if needed. 

- Now cook on low heat & keep stirring it once in a while. 

- You can see oil leaving on the sides. Then switch off heat. 

- In a small pan heat the left 1/2Tbs oil. To that add mustards, fenugreek seeds & curry leaves. 

- Cook till mustards start jumping. Switch off heat & add seasoning to garlic chutney & mix it. 

- Serve along with rice , roti or any of your choice. 

Note

- Adding tamarind adds a dash of tanginess to the dish. 

- Omit tamarind if you want to. 

- Spiciness is just perfect in this dish. If needed more add red chili powder accordingly. 

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Mosdeng

Mosdeng is a chatni made of grinding red chili in to paste along with vegetables & fish. Being a vegetarian I omitted fish from the dish & customized it. So this dish tasted very good & was also easy to make.

Cooking Details
Prep Time - 20mins 
Cook time - 10mins 
Serves - 2people
Adapted From : Tripura Society
Ingredients
2Tomatoes chopped
1Garlic chopped 
1Small onion chopped
6Red chili's
1Tbs oil
Salt to taste
Few coriander bunches for garnish 
Directions
- Soak red chili's with enough water for 10mins or more if needed. Grind it to smooth paste by adding needed water & keep aside.
- Heat pan with oil. Add chopped onion & garlic to pan & fry it translucent. 
- To the pan add chili paste & fry till the water evaporates. 
- Next add chopped tomatoes & salt to pan. Cook them soft with a closed lid. 
- Once the tomatoes are soft switch off heat & garnish with coriander leaves. 
- Serve with rice with a dollop of ghee.
Note
- You can replace red chili's with green chili's. 

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Hmarcha Rawt {Red Chili Chutney}

Red Chili Chutney is a spicy yet flavorful dish. This Mizoram dish can be made with red & green chili's. In Andhra Pradesh we make a chutney using ripe red chili's, but the taste of it is less spicier than this dish. You can make it milder if you choose a less spicier pepper. I used a mexican variety that is mild in spiciness. This chutney sounds & tastes spicy.

Prep Time-5mins | Cook Time-less than 2mins | Serves-4people
Adapted From: Enjoy Indian Food
Ingredients 
1Cup dry red chili's {mulato pepper}
2Garlic pods
1Small onion finely chopped 
Water as needed
2Tsp ginger
1Tsp sugar
Salt 
Directions
- Heat pan with dry red chili's. 
- Dry roast them to a darker shade. Switch off heat & allow them to cool.
- Grind red chili's, garlic, ginger, salt & sugar using little water at a time. 
- Grind to smooth paste. Adjust salt if needed. 
- Transfer to a bowl & mix finely chopped onions to it.

Note
- Adding sugar will balance the dish a little.
- you have to add water to grind it smooth. If not it will be chunky with chili pieces. 

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Kadumanga Achar | Kerala Mango Pickle

Kerala is know as God Own's Country as it is one of the beautiful place of south Indian states. The scenic beauty of this states attracts many tourists to this state. Kerala cuisine has a special place in south Indian cuisine. 
Kadumanga pickle is a Kerala style pickle made of mangoes & mix of spices. This is a spicy yet tangy pickle, which makes you want more. The recipe was asking a stay time of 5-6hrs but I reduced it for 2hrs. 

Prep Time-6hrs| Cook Time-15mins | Serves - 4people
Adapted : Ria's Collections
Ingredients
2Cups chopped mango {1Medium mango}

1&1/2Tsp salt

2Tbs oil

1Tsp mustard seeds

2 Garlic cloves sliced

1Tsp ginger grated

3Green chili's 

2Tsp red chili powder {As needed}

1/2Cup water

6curry leaves

1/4 Tsp turmeric

1Tsp hing {Asafetida}

1Tsp methi powder 
Salt for taste

Directions

- Mix salt & mango pieces aside. Leave them for at least 2hrs. 

- Heat pan with oil. To that add mustard seeds. Once they start jumping add garlic , curry leaves, ginger & green chili's to pan. Stir them for few seconds.

- To that add red chili powder & turmeric. stir fry them for few seconds & add water. 

- Bring the masala to boil & to that add hing & methi powder. 

- Cook the masala till becomes thick & when the water evaporates you can the oil layer on top. 

- Switch off & add the mango pieces to pan. Mix them well. Adjust taste (salt & spiciness) if needed. 

- Serve with rice along with a dollop of ghee. 
Note
- You can use 2cups grated mango instead of pieces. 
- Use red chili's instead of green one's to reduce the spiciness of this dish.

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Pesara Pappu Pachadi | Moong Dal Chutney

Prep Time-40mins | Cook Time-2Mins | Yields-4servings 

Ingredients

1/2Cup moong dal / pesara pappu

1Tsp cumin
4Red chili's
1/4Tsp oil
1Tsp Hing
1&1/2Tsp tamarind pulp

Salt

Seasoning

1/2Tsp mustard

1/2Tsp jeera

2Red Chili's cut equally
1Tbs oil

Few curry leaves

Directions

- Soak moong dal for 1/2 hr.

- Heat a pan with 1/4 tsp oil. To that add red chili's & cumin. 
- Fry them till they turn light brown color.Switch off heat & allow them to cool.  
- Grind soaked moong dal, red chili's, tamarind pulp , jeera, salt and hing to smooth paste.
- Heat a pan with oil and to that add mustard, jeera, red chili's and curry leaves. Once the mustards start jumping switch off heat & add seasoning to chutney.
- Serve with rice & dollop of ghee.

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Apple Pickle | Apple Pachadi | Pickled Granny Smith Apples

Apples are the one fruit I maintain a distance. It's kind of complicated that I like to have a apple juice but not the fruit. Even a tasty dessert with it is a no no to me. So this time when I was visiting the fruit/veggie market I thought of trying this green "Granny Smith Apples" & got a couple of them. 

The other day while I was taking to my mom she told me about my grand mom's recipe for chutney with red apples.With collaborated effort we both came out with this spicy pickle recipe.

Pickles generally ask for sourness in the recipe & granny smith apples have what a pickle needed. It's a instant pickle with couple more ingredients add to it & you can have it on the same day you made it.

Prep Time-10mins | Cook Time-5mins | Yields-6 & more servings

Ingredients

1Big granny smith apple /2cups grated apple 

2Tbs chili powder (Adjust acc. to your spice level) / kaaram

1/2Tsp turmeric powder / pasupu

2Tsp mustard seeds / avalu

1/2Tsp methi seeds / menthulu

Salt 

Seasoning
2Tbs oil

1Tsp mustard seeds 

2Red chilli's cut in equal size 

2Crushed garlic pods 
Few curry leaves

Directions

- Heat a pan with mustard & methi seeds. Roast them for 2mins.Switch off heat. Allow them to cool & grind them to smooth powder.

- Take grated apple in a bowl add turmeric,chili powder, mustard methi powder & salt.Mix them well.

- Heat pan with oil add mustard, red chili's, curry leaves & crushed garlic. Once the mustard starts jumping switch off heat.

- Mix seasoning to the apple mixture. Keep it aside for at least 1hr & let the flavors mingle.
- Serve it as a side for rice & roti.
Note:
- Instead of garlic you can flavor up with hing/asafoetida. 
- Don't grate or cut apple ahead becoz apple turns brown. So to avoid  arrange all the ingredients ahead and then come to apple.

- Adjust chilli powder.

Kandi Pachadi {With Garlic}

Kandi Pachadi (Toor Dal Chutney) which is a authentic Andhra delight is enjoyed with rice & a dollop ghee. My husband who is from nellore (A district of Andhra) typically enjoys this dish along with Minumula chintapandu pachadi (Urad dal & tamarind chutney). I make two variations of this chutney at home which are with garlic & without garlic. I love garlic in this dish as it boosts the chutney with flavors.

Prep Time-15mins | Cook Time-15mins | Yields-4servings

Ingredients 

1Cup toor dal / Kandi pappu

4Red chili (Depends on your spice level)

3Garlic pods

1Tsp cumin / jeera

1Tsp hing / asafoetida

1Tbs tamarind pulp

1Tsp ghee / butter

1Tbs oil

Salt

Seasoning 

1Tsp mustard

1Tsp cumin / jeera

2Red chili cut equally

1Tbs oil

Directions

- Heat pan with ghee. To that add toor dal & fry till the dal changes a slight color (On medium heat it takes 2 mins). Switch off heat & transfer dal in to a bowl. Allow it to cool. 

- Heat pan with oil. To that add jeera, red chili's, garlic. Fry them till jeera starts jumping & add hing. Switch off heat. Allow it to cool & transfer the seasoning in to a blender.

- Coarse grind them first & to that add toor dal, tamarind & salt. Grind the ingredients while adding little water at a time. This is time you can adjust salt. Chutney should be thick so check water while you are adding. 

-Transfer the contents in a bowl.

Seasoning

- Heat pan with oil. To that add mustards, jeera & red chili's.when mustard starts jumping add hing & switch off heat.

- Mix seasoning with chutney & it's ready to serve.

Note: 

- This stays good when refrigerated for 3 to 4 days. 

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Menthi Avakaya | Mango Pickle

Pickles & chutneys are my favorite side dishes. A south indian meal is never complete without them. It is also believed that having a spicy chutney as a course of your meal will help in good digestion.

The menthi avakaya I'm sharing is a temporary pickle & also has less oil compared to the traditional avakaya pickle.

Prep Time-40mins | Cook Time-5mins | Yields-4 servings
Ingredients

2Cups grated mango

5Tbs red chili powder (Adjust according to taste)
2Tbs methi powder 
Salt 
Seasoning
2Tbs oil 
1Tsp mustard seeds
3 red chili's cut equally
Few curry leaves
1Tsp hing (Asafoetida)
Directions
- In a bowl mix mango,chili powder, methi powder & salt. 
- Leave it for 30mins on your counter with closed lid. - After 30mins adjust chili powder & salt if needed. 
- Heat a pan with oil & to that add mustard seeds & red chili'. 
- Once the mustard starts jumping add hing & curry leaves to pan. 
- Switch off heat & add it immediately to the mango mix. 
- Mix it well & store it in refrigerator. 
- Serve it with rice & a dollop of ghee.
Note:
- Leaving the mango mix for 30mins will allow the flavors to mingle.
- This pickle will stay good for months when refrigerated.

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Mullangi Pachadi | Radish Chutney | Mullangi Thuvaiyal | Muli Chutney

Radish chutney that I'm sharing is a fusion of Indo Korean dish. I used Ggakdugi Kimchi (Korean Pickled Daikon Radish) as basic recipe & moderated it with indian spices. It tasted nice & felt crunchy in every bite.

Ingredients
2 Cups diced radish
1 Tsp. salt
Spices
1 Tbs. red chili powder
1 Tsp. lemon juice
Pinch of turmeric
salt ( If needed)
Tempering
1 & 1/2 Tsp. oil
1/2 Tsp. mustard
2 Red chili's cut equally
1/2 Tsp. asafoetida / hing

Preparing radish
- In a bowl add radish & salt. Mix them well. Refrigerate them for 1day. This process makes radish softer & removes any bitterness to it.

- As you see in the above picture you can see water oozing out of radish a little. Now drain radishes using a cheese cloth & squeeze the extra water out of them. 
- In bowl take radishes, red chilli powder & turmeric. Mix them well.
- Heat pan with oil & to that add mustards & red chili's. Once the mustards start jumping add hing & switch off heat. 
- Add it to the radish chutney. Now add the lemon juice & mix them. 

Serve with rice. It tastes crunchy & spicy. 

Note: 
- Taste if you need little more salt. If needed add it.
- Adding garlic enhances flavor. 
- Refrigerate the leftover & finish it as soon as possible.