Food Talk  Discussion Forum

Hi all!
can anyone give me some easy to make chutneys (not dry ones)tht go well with chapatis without using coconut? Anu replied. 1 large green brinjal
1 1/2 tbsp tamarind paste
1/2 mustard seeds
3/4 tsp cumin seeds
10 curry leaves
1/2 tsp urad dal(split black gram)
1 large onion chopped
3 green chillis slit length wise
1 tsp chopped ginger
chopped coriander leaves for garnish
salt
1 tbsp oil

Apply oil to the egg plant and place it on the burner and keep turning the brinjal, so that the skin on the surface is uniformly blackened.Place over the burner till the egg plant softens and cooked.(Alternately you can put it on the baking sheet and bake it at 350 degrees C and keep checking it and turning it till the skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the egg plant is cooked well)

Remove from fire when done and wash the egg plant with water. Peel the skin and mash the egg plant.This is how it looks like after the skin is peeled.

Add tamarind paste and salt to the mashed egg plant and keep aside.

Heat 1 tbsp oil in a pan.Add mustard seeds and let them splutter.Now add the cumin seeds and black gram dal and let them fry till brown i.e 1 minute approx.
Now add the curry leaves and fry for few seconds.
Add the chopped onions,ginger and green chillis and fry till transparent.Dont brown it.
Now add the mashed egg plant which has been mixed with the tamarind paste and salt.Mix well.Let it cook for 3-4 minutes.
Turn off heat and garnish with chopped coriander.
Serve with hot rice and ghee or rotis.
Anu replied. 3/4 cup grated carrot
1/2 tsp grated fresh ginger root
1 chopped small onion
1 cup fresh plain yogurt
1 chopped green chilli or large pinch fresh ground black pepper
1 tbsp ghee (clarified butter)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (hing)
10 curry leaves
salt to taste
1 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp grated coconut (optional)

Whip the yogurt until smooth.Keep aside.
Grate carrot.Keep aside.
Heat ghee in a skillet.Add mustard seeds and let them splutter.
Now add cumin seeds,asafoetida,curry leaves.Fry for 10 seconds.
Now add the chopped green chillis,grated ginger and onions.Fry for 2-3 minutes.
Add turmeric powder and grated carrot,coconut and fry for 4-5 minutes.
Stir constantly so that it doesnt burn.
Remove from fire and cool.
Anu replied. 3 large onions chopped or sliced
1\" piece of ginger
2-3 green chillies (optional)
2 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
3 dry red chillies broken into 1\" bits
Salt to taste

Grind the onions, ginger and green chillies (if using) to a smooth paste in a food processor. Remove into a serving bowl.
In a small pan, heat the oil on a medium flame till it is very hot.
Add the cumin seeds and fry till they stop slutteriong. Now add the dry red chillies and fry till they turn darker.
Add this tempering mixture of oil, cumin and red chillies to the onion-ginger-green chilli paste. Add salt to taste. Stir to mix well.
Serve as a chutney, dip or use as a sandwich spread!
Anu replied. Peanuts 1 cup
Soft chana dal 1/4 cup
Green chilli 2
Lemon juice 2 tbsp.
Yogurt (curd) 1 tbsp.
Mustard seeds 1/2 tsp.
Vegetable oil 2 tsp.
Salt to taste

1. Roast the peanuts and remove the skin.
2. Grind peanuts, soft chana dal, yogurt and green chilli together.
3. Add lemon juice and salt and mix well.
4 Heat oil in a pan. Add mustard seeds and let it splatter. Remove from heat and pour the oil over chutney and mix well.
priti replied. some fruit chutney that i have made in past are along the lines of green mango chutney.

green mango, green peach (any fruit that is sour and somewhat firm), maybe even green apple...pineapple...get creative
chop up the fruit in small chunks
panch phoran -- fennel seeds, cumin seeds, mustard seeds, kalonji..
some garam masala -- cinnamon stick, elaichi who, bay leaf ( very little)
fry the fruit chunks in little oil with the masala mentioned above
red pepper/salt/sugar to taste
juices from the fruit will make a nice thick gravy (if too dry add water) -- let it simmer on low heat, until the furit cooks completely.
you can add dates and raisins

good luck. hope this helps.