Monday, December 19, 2016

Fresh-Green-Pepper-Spicy-Chutney

#FreshGreenPepperSpicyChutney : #Blackpepper is called as 'king of spices' because of its flavor and strong spicy pungent taste. It has many medicinal properties and has been used in our native medicinal system since ancient times. This spice has also been used by our mothers and grand mothers to treat common cold & cough since long.
Recently we had been to a hill station near my place. I had plucked and brought home some green peppercorns from an estate. I had tried a #chutney with these fresh black pepper. The taste was so good and thought of sharing the recipe with you all.

Fresh green pepper spicy chutney


Ingredients :
2 - 3Fresh Green peppercorns with stem
4 - 5Garlic cloves
2 - 3Green chilly [ adjust ]
2 TbspWhite vinegar [ adjust ]
3/4 TspSalt [ adjust ]

Method :
Wash fresh green pepper in water and pluck peppercorns from the stem.
Put all the given ingredients in a blender and grind into a smooth paste.
Adjust vinegar and salt to get desired taste.
Blend well.
Aromatic and spicy chutney is ready.
Transfer into a serving bowl.

An excellent accompaniment to appam, idlidosai and kuzhi paniyaram.





Fresh green pepper spicy chutney

It can be saved in refrigerator for 3 to 4 days. But as time passes the color of the chutney begins to change from fresh green color and becomes slightly black in color. Nevertheless its taste remains the same.







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Saturday, December 10, 2016

Coriander-Tomato-Chutney

#CorianderTomatoChutney [ #KothamalliThakkaliChutney ] : Is there anyone who doesn't like the aroma and taste of coriander leaf!!??!! #CorianderLeaves are used for garnishing most of the Indian cuisines for its flavor and attractive color. Generally, the leaves are used for garnishing a dish and other parts are discarded. But the stems of the coriander plants are also edible and can be used in the preparation of some of the recipes. Tender coriander stems can be used in lentil recipes and thick stems can be used in chutney recipes.
Remove roots of the coriander plant. Then wash coriander plant two or three times in water and keep over a cutting board or colander to drain the water completely. Microwave green chilly, small onion and garlic in a bowl adding little oil for half a minute at High. In the same bowl add tomato and 1/2 tsp of oil and again microwave at high for 1 minute or till the tomato pieces becomes soft. Cool it down and blend all the ingredients adding enough salt.

coriander tomato chutney


Ingredients :
1 cupCoriander leaves chopped
2 medium sizeTomato country variety
6 - 7Green chilly [ adjust ]
12 - 15Small onion peeled
2 clovesGarlic
1 TspLemon juice [ adjust ]
3/4 TspSalt
1 TspGingelly oil [ sesame oil ]

Method :
Take garlic, small onions and green chilly in a microwave safe bowl.
Add 1/4 Tsp of oil and mix well.
Microwave at high for half a minute.
Take out the bowl and add quartered tomato.
Add 1/2 Tsp of oil and mix well.
Microwave high for a minute or until tomato becomes soft.
Allow all microwaved ingredients to cool down.
After cooling them down to room temperature blend into a smooth paste adding coriander, lemon juice and salt.
Check salt and sourness.
Transfer into a serving bowl.
Sour n spicy coriander tomato chutney is ready.
Great accompaniment for appam, idli, dosai and kuzhi paniyaram.


coriander tomato chutney

Note :

  • Temper mustard seeds and curry leaves in 1 Tsp of hot gingelly oil [ sesame oil ]. Pour over the chutney.
  • Adjust green chilly and lemon juice according to your taste.
  • If microwave is not there, saute all the ingredients in a kadai adding oil.
  • Serve a tsp of chutney and pour one or two tsp of gingelly oil over it. Now relish with your favorite breakfast.







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Green  Chutney
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Green Chilly
Chutney
Tomato Curry leaf chutney
Tomato Curry
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Tomato  chutney
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