RAW CURRY LEAVES CHUTNEY

Curry leaves are one of the popular herb used in Indian cooking. Curry leaves have numerous health benefits. I have a small plant of curry leaves in my terrace garden and love to add freash curry leaves while cooking. Curry leaves chutney is tasty and very healthy too. If you like chutneys and want to try something new then try this chutney. Curry leaves has a lot of health benefits like it helps in reduction of hair fall, controls diabetes, controls cholesterol and also helps in better eye sight, etc. It is rich in Vitamin A, folic acid and fiber. The list is very long, to know more about curry leaves benefits search on google.  This chutney is cooked mostly in South India. This chutney taste so good that if you prepare it once you would love to make it again and again. This chutney is easy and quick to prepare. You can serve this chutney with idli, dosa, vada, pakora ro simply serve it with roti/ paratha as a side dish. 

INGREDIENTS:

10-15 sprigs Curry Leaves

5-6 Garlic Cloves

½ “Ginger piece

½ Onion, chopped roughly

1 Tomato, chopped roughly

2 Green Chillies [adjust accordingly]

Salt as needed

For Tempering: 

1 teaspoon Urad Dal

¼ teaspoon Cumin Seeds

¼ teaspoon Mustard Seeds

2 Dry Red Chillies

1 tablespoon Oil

METHOD:

STEP 1 – Wash curry leaves and drain the excess water.

STEP 2 - Add in a mixer pot with green chillies, onion, tomato, garlic, ginger and salt.

STEP 3 – Blend to make a fine paste without adding water.

STEP 4 – Transfer in a serving bowl.

STEP 5 – Make a tempering by heating oil in a small tempering pan.

STEP 6 – Crackle cumin and mustard seeds.

STEP 7 – Add urad dal and red chillies and roast for till dal turns golden in colour.

STEP 8 – Pour this tempering to ground chutney and mix well.

Serve with roti/ paratha and enjoy.

MUMBAI STYLE SANDWICH CHUTNEY

Mumbai Sandwich for sandwich recipe with step by step photos, you will find this chutney at any time of the year at my place. Sandwich chutney is a spread that is used in Bombay Sandwiches. If you have lived in Mumbai, you will know why this sandwich is to die for. The fresh colour makes it appealing to everyone. Coriander leaves are the main ingredient, adding mint leaves/ spinach leaves will make it more healthy and tasty. Spinach gives bright green colour whereas mint will give little deep colour to your chutney.  I used to make this chutney and freeze it in ice tray and then store those chutney cubes in a zip lock bag. Here I also added roasted chana dal, fine sev which give a nice thick and creamy texture to this chutney and added lemon juice which helps to give nice green colour. Because of the thick chutney, the bread will not get soggy and stays good/ fresh for whole day. This is the only sandwich chutney recipe that you would need to take all your sandwich recipes a level up. You can also serve it as a side dish with sandwiches or any other Indian sancks. So here is how to make easy chutney for sandwich with step by step photos. Do try it at your home and share your feedbacks.

INGREDIENTS:

4 tablespoon Namkeen Boondi/ Fine Sev

1-2 tablespoon Roasted Chana Dal

4-5 Green Chillies

1/2 “Ginger

5-6 Garlic Cloves

½ teaspoon Cumin Seeds

1 Bunch Fresh Coriander

Handful of Mint Leaves

2 teaspoon Lemon Juice

½ teaspoon Rock Salt

Regular Salt as needed

½ teaspoon Chaat Masala

Water as required

4-5 Ice Cubes [see notes]

METHOD:

STEP 1 – In a mixer pot, add namkeen boondi/ fine sev, roasted chana dal, garlic, ginger, green chillies, cumin seeds

and blend it to make a coarse powder.

STEP 2 – Add lemon juice, fresh coriander, mint leaves, salt, rock salt, ice cubes and

 blend and make a fine smooth paste.

STEP 3 – Transfer in to a serving bowl, add enough water to adjust the consistency.

Chutney is ready to serve.

NOTES: *Ice cubes helps to retain the colour of the chutney.

                    *Adjust the amount of green chillies depending on the spice level.

                   

*This chutney saves good for 1-2 months when refrigerated.

NIMBU KE CHILKE KA ACHAR/ LEMON SKIN PICKLE

In India, we make a huge variety pickles from both fruit and vegetables, seasonal and year round. Mango, lemon and chilli pickle are my favourite and they have a long shelf life, so they are made in large quantities. Store brought achar has preservatives and is high in salt compared to homemade ones. Most of us throw away the lemon peels after extracting the juice. Today I am sharing an interesting recipe of pickle with the lemon peels/ skin. Last week my bhabhi sent me about 20-25 lemons.  Squeezed those lemons, kept the juice aside and made this pickle with the peels which is normally throw away. Actually this recipe is shared by one of my friend. I love to eat and make pickles. I learnt some recipes from my mom, which I have already shared on my blog. It is so yummy, let’s see how it is made.

INGREDIENTS:

3 Cups Lemon Peel [about 15-20 lemon]

Salt as needed

7-8 Lemon Juice

3-4 teaspoon Red Chilli Powder

1 teaspoon Black Pepper Powder

4-5 tablespoon Sugar [adjust according to your taste]

2 teaspoon roasted Cumin Seeds Powder

METHOD:

STEP 1 – Reserve the lemon skin after you squeeze the juice from them. Now remove the seeds from the peels. If you want you can cut them in small and thin pieces.

STEP 2 – Put the peels in pressure cooker and add salt. Mix it well and close the lid.

STEP 3 – Pressure cook for 3 whistles. Let it cool completely.

STEP 4 – Now add lemon juice from 7-8 lemons, red chilli powder, cumin seeds powder, pepper powder, some more salt, sugar and mix well.

STEP 5 – Cook more till all the moisture of sugar evaporated.

STEP 6 – Cool it completely and then store in an air tight container. Pickle is ready to serve the next day.

Lemon pickle is ready to be relished, but it tastes best the next day. Store and enjoy it with paratha or your meal.

NOTES: *Chilli powder and sugar depends on your taste.

                   *Always use a clean and dry spoon, bowl when handling the pickle.