Gooseberry Chutney

I am sure many of us would have climbed trees in India as a child to pluck those small gooseberries. Even now, I can feel the taste lingering. As I grew up, I began to appreciate the taste that the big sized gooseberries had in them and the medicinal value too. Here is a very simple recipe for you to try.

Goosberry Chutney

Ingredients:

Ingredients for the Chutney

6 big sized gooseberries
 
1 1/2 tsp black gram dal

1 1/2 tsp channa dal

6 red chillies

Small piece of asafoetida

Salt to taste

Ingredients for Tempering

1/2 tsp mustard seeds

1/2 tsp halved black gram dal

2 sprigs curry leaves

1 tsp oil





METHOD:

1. Microwave the goosebeeries for 2 mins

2. Let it cool.

3. Fry the chillies, Black gram dal,Channa dhal and asafoetida till it turns golden brown and keep it aside

4. Remove the seeds from the gooseberries and cut them into small pieces

5. Add the gooseberries to the fried ingredient with salt and grind it to a fine paste

6. Temper it with mustard seeds, halved black gram dal and curry leaves

7. Mix it with rice and enjoy the chutney.

This is going to Healing Foods - Berries & also check out Siri's Page

Fenugreek chutney (Vendhaya thogaiyal)

This chutney is just out of the world and I have absolutely no words to express. I personally love the taste of it and prefer with Rice and a bit of Ghee. My grown up sons and husband also enjoy it thoroughly and I am sure you all would also relish this.

Ingredients:

1 tbsp Fenugreek seeds

7 - 8 Red chillies

Lemon sized tamarind

3 - 4 tbsp Blackgram Dal

Salt to taste

1 tsp Oil

Method:

1. Fry fenureek, blackgram dal & red chilli in a frying pan

2. Cool and grind the above with tamarind and salt into a coarse paste with litter water

3. Temper the chutney with mustard seeds and curry leaves

4. This goes well with rice, idly, dosa and chappathis

Note: This chutney might be a bit bitter. For those who do not like it bitter, feel free to add a marble sized Jaggery to it

Fenugreek Chutney

This is a part of Back to Basics Event and also check out http://www.cookingwithsiri.com/2011/09/back-to-basics-basic-chutneys-event.html

This recipe is also a part of Now Serving and also check out Kiran's Event Page

Mangai Pachadi

No South Indian Saapaadu is complete without a Mangai Pachadi (Mango). It is a relished dish by all age groups. I love this dish primarily for its tangy taste with a sweet and sour finish. I beleive that our traditional recipes must never go into History. So do try this and let me know your feedback.

Ingredients:

1 Big sized Banglura Mangai (raw mango)

1 - 2 cups Jaggery

250 ml Water

1 tbsp Ghee

20 nos Cashewnut

2 tbsp Raisins
Method:

1. Remove the skin from the raw mango

2. Slice it into thin pieces

3. Add 50 - 70ml water to the sliced mango and cook

4. Add grated jaggery and water together in another vessel and boil for few minutes

5. Strain it and add to the cooked mango

6. Cook it for atleast 15 minutes

7. Mash it well so that they both blend together

8. Remove it from the fire and garnish it with nuts and kismis

9. Use ghee for frying

Tip: When you make this pachadi on Tamil new years day, you have to add red chilli, mustard, broken toor dal, fresh Veppampoo (neem flower) for garnishing