Peanut chuttney

Hi Readers,

This is a chuttney or dip that is served along with food. since, I have prepared this for Navaratri fast I have used Sendha namak and less spice to it. You can add in more spices and give it more taste and aroma.

Ingredients :-

Roasted Peanut - 1/2 cup

4 tbsp hung curd

Sendha namak

1 tbsp coriander leaves

1 green chili

Method :-

In a blender add all ingredients and mix well till a smooth paste is formed. You can add little water if the paste is too thick. Serve with other fasting foods and enjoy.

Note :- This same Chuttney can be made in many ways. You can add tampering for more flavor and add lemon juice for more sour taste.

Tomato and Khajur(Date Palm) chuttney

This is a traditional Odia dish that is part of any Satwik Bhojan and is a common side dish at any special occasion. 

Ingredients:

 

Tomato 250 gm Chopped

Ginger 1/2 table spoon Chopped

Coriander 2 table spoon Chopped

Onion 1 medium size Chopped

Hing 1/2 Pinch

Chilli Powder 2 table spoon

Oil 1 table spoon

Curry Leaves 2

Khajur (Date palm) 100 gm

Red Chilli 2

Panchphutana 1 table spoon

Turmeric Powder 1/2 table spoon

Rosted Jeera Powder 1/2 table spoon

Sugar/Jaggery 50 gm

Note:

Panchphutana (1 table spoon) - Mix of cumin, mustard, methi, nigella seeds (1/2 Pinch of each items)

Method:

Heat oil in a non stick kadhai. Add the panchaphutana & red chilli, let them splutter.

Then add curry leves, hing, chopped ginger & chopped onion into it & mix it, thoroughly until it turns brown.

3. Add tomato, turmeric powder, little salt, chili powder mix it.
4. Add sugar / jaggery, khajur & little water.
5. Leave it until tomato & khajur cook properly (nearly 5 min) in medium flame.
6. Let it be cool to the room temperature and put the chopped coriander leaves on it.

Aam da chutney

This is a seasonal recipe made especially in summer months. This dish is served mainly as an appetizer along with main dishes. It has a chatpata taste.

Ingredients:-

2 Raw mangoes

100 gm jaggery

1 tsp red chili powder

1/2 tsp termeric powder

pinch of salt

1/2 tsp fenugreek seeds

1/2 cumin seeds

1 tsp oil

Procedure:-

Wash and peel the raw mangoes. Cut it into small pieces. Heat oil in a pan. When oil is heated properly add cumin and fenugreek seeds. Once it starts cracking add the mango cubes,red chili powder,termeric and salt. Cover the container and cook in low flame for 5 mins. Once,the mango is cooked,it will be very soft and will easily mix with the spoon. Smash the mangoes to form a thick and pulpy jelly. Now add the jaggery and cook for another 4 to 5 mins until jaggery gets mixed in the pulp properly. Remove from heat and serve. This dish is equally good to be served hot or cold.