Hot and sweet mango chutney

Hot and sweet mango chutney is a quick chutney to go with samosas or cutlets. This is a no cook recipe that can be made with fresh ripe mangoes.

Ingredients:

1. Sweet mango, cut into cubes - 1 cup
2. Ginger, chopped - 1/4 tsp 
3. Green chilli - 2 , adjust to your spice level
4. Tamarind paste - 1 tsp
5. Sugar - adjust according to the sweetness of mango

Method:

1. Make a paste of all the ingredients in a blender and enjoy the chutney 

Tomato chutney

Recipe#9 from Mrs.K.M.Mathews recipe series..
This tomato chutney is made using partially sun dried tomatoes. Once you have the partially sun dried tomatoes it is very easy to make this chutney.It goes really well with Dosa, Idli etc.
This was supposed to be my 6th recipe in the series, but unfortunately the first time i made it,  my tomatoes were dried out too much that it gave tomato crumbs instead of paste when i tried to grind sun dried tomatoes. Since the sun is too harsh here, it took only one day drying to give me the partially dried tomatoes.
So here is the second trial result which satisfied me.

Ingredients:

1. Tomatoes, fleshy, cut into half wedges - 3 big
2. Tamarind - 1/2 tsp
3. Gingelly oil - 1/2 cup
4. Dried red chilli - 3
5. Kayam/Asafoetida- 1 pinch
6. Mustard seeds - 1 tsp
7. Fenugreek seeds/uluva - 1 pinch
8. Urud dal/Uzhunnu parippu - 2 tsp
9. Dried red chilli - 3
10. Chilli powder - 1 tsp
11. Sugar - 2 pinch
12. Salt to taste

Method:

1. Sun dry the tomatoes for 2 days with salt sprinkled on it. Tomatoes shouldn't be fully dried. There has to be some wet part left in each piece.
2. Grind tomato with tamarind in to paste
3. Heat oil in a pan and splutter mustard seeds
4. Add ingredients from 7 to 10 and fry them
5. Add tomato paste and cook till oil comes to the top
6. Add salt if needed as tomatoes already have salt in it
7. Add sugar and asafoetida and mix well and switch off the flame.

Note:

• The changes i made when tried the recipe for second time is to reduce the oil to 1/4 cup

Mint chutney

Can't imagine kebabs without the yummy mint chutney with it?? Here goes the easy restaurant style mint chutney recipe for you.

We had been to an indian restaurant last weekend for lunch with Achan and Amma. The restaurant provided mini samosa with mint chutney and sweet manga chutney. It tasted awesome too. Then Achan asked me "can you make this kind of mint chutney at home??"

I didn't reply for it then, but I kept in mind that I will try to replicate the mint chutney at home before he goes back.(Achan was gong back in 3 days)

I researched through many mint chutney recipes and finally... I made a perfect mint chutney for Achan. After having chapathi and  vegetable jalfrezi with mint chutney, Achan told me that he liked it so much and wants to make it when he goes back. He even asked me for the recipe. 😃😃😃 wuhuuu. Getting compliment for food from Achan is not less than any award for me as he is someone who gives compliment about food very very rarely. 

Here goes the mint chutney recipe. 

Ingredients:

1. Mint leaves - 2 cups
2. Corandar leaves - 1/4 cup
3. Onion - 1/2 medium - small size
4. Salt to taste
5. Cumin powder - a pinch
6. Chaat masala - 1/2 tsp
7. Green chilli - 1
8. Ginger, chopped - 1/4 tsp
9. Garlic, chopped - 1small clove
10. Plain yogurt - 2 tbs

Method:

1. Blend all ingredients in a blender into smooth paste. 

Mint chutney is ready to be served.