Spicy Red Chutney

Ingredients
1) Large Tomatoes - 2
2) Green Chillies - 5
3) Garlic Paste - 2 table spoons
4) Ginger Paste - 2 table spoons
5) Red Chilli Powder - 1 tea spoons
6) Curry Leaves - 4
7) Mustard Seeds - 2 gms
8) Urad Dal - 2 gms
9) Oil - 3 tea spoons
10) Salt - as per taste
11) Coriander Leaves - 5

Procedure
1) Take a pan, pour 2 tea spoons oil in it and heat it.
2) Once the oil is heated add chopped tomatoes(can cut into big chunks).
3) Add sliced green chillies and coriander leaves and mix it well.
4) Add Garlic Paste and Ginger paste and thoroughly mix all the ingredients.
5) Heat it on medium flame until the mixture thickens.
6) Add Red Chilli powder and salt and mix well.
7) Take the mixture and keep it aside to cool it down.
8) Then blend the mixture into fine paste and add some water for consistency.
9) Take it from the blender into a bowl.
10) Take 1 tea spoon of oil in pan and heat it.
11) Add Mustard seeds and Urad dal to it.
12) Once the mustard seeds splutter add it to the paste from the blender.
13) Add Coriander leaves for Garnish
14) Spicy Red Chutney is ready to serve.

Photos

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Ginger Pickle (Allam Pachhadi)

Ingredients
1) Ginger - 1/4 kg
2) Jaggery - 3/4 kg
3) Tamarind - 300 gms
4) Chana Dal - 100 gms
5) Coriander Seeds - 50 gms
6) Methi/ Fenugreek seeds - 50 gms
7) Red Chilli Powder - 50 gms
8) Salt - 50 gms
9) Oil - 1/4 litre

Procedure
1. Take coriander seeds, channa dal and methi seeds into a pan and heat them until they turn brown and then taken them into plate.
2. Once they are cooled grind them into fine powder.
3. Take water in a bowl and heat it. After the water is cooled soak tamarind in this water until the tamarind is completely immersed for 3-4 hours.
(Remove the tamarind seeds and pulp from tamarind so that pure tamarind is soaked)
4. Peel the skin of ginger, cut into small pieces and heat them until they are turned into light brown colour.
5. Smash the Jaggery such that it becomes powder.
6. Grind the ginger into thick paste.
7. Now take the Ginger pase, tamarind(after draining the water), Jaggery, Salt and grind them into thick liquid.
8. Take the liquid into a bowl and add Red Chilli powder, Masala Powder(prepared in step 2) to it and mix thoroughly.
9. Take the oil in a pan and heat it. Once the oil is heated put off the stove and keep it for 5 mins.
10. Pour the oil into the mixture and mix thoroughly.
11. Delicious Ginger Pickle is Ready.

Note: This pickle can be served with Idli, Dosa, Pesarattu etc. It lasts for more than 6 months.
Also can add fried garlic to the pickle and have it.


Slideshow

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Groundnut Chutney

Ingredients
1) Groundnuts - 250 gm
2) red chillies - 3
3) Mustard Seed - 2 gm
4) Salt - 1 spooon
5) oil - 1 spoon

Procedure
1. Take groundnuts in pan and fry them without any oil for 5 mins, the colour of groundnuts become dark and blackspot appears on them.
2. collect the fried grouondnuts in a vessel and now take oil, mustard seeds and red chillies in the pan and heat them 2 mins, until the mustard seeds get fried and chillie colour changes.
3. Now take the groundnuts into the mixie jar, add the chillies(which are fried as per step2, only chillies not the oil and seeds) and salt and grind them well.
4.Open the jar, again mix with spoon the grinded powder and then add water(50 ml) and grind again.
5.Take the mixture into a vessel and add the fried oil and mustard seeds and mix well.
6. Some mixture will be left in the jar, add 10 ml water in the jar and stir well and then pour water from the jar to the mixture.
7. Serve the Groundnut Chutney.

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