Hari Chutney

A must with all Indian meals, so my dad taught me. I can’t remember a meal, when this wasn’t served in my house.

All you need-

1 medium sized onion

A bunch of coriander leaves

Garlic cloves (size 2cm x 1cm) 2-3

Mint leaves (in the ratio of 1:4 against the coriander)

Medium sized Green chilies (2)

Raw Mango (boiled & peeled)

Lemon Squeeze

Salt to taste

 Finely grind – Onion, Coriander leaves, mint leaves, green chilies, garlic cloves & mango pulp. Add salt and lemon squeeze to taste.

Hari Chutney ready to serve

Best served cold.

Enjoy!!

Seyal Phulka

Quite often we have chapattis left over from previous meal. A perfect snack dish can be dished up from these left over chapattis.

All you need is –

Chapattis (4-5)

Coriander leaves (handful)

Tomatoes (medium sized 3)

Green chilies (medium sized 2)

Garlic cloves (size 2cm x 1cm) 3-4

Haldi (Turmeric Powder)

Amchoor (Dried Mango powder)

Coriander Powder

Red Chilly Powder

Salt

Cooking Oil

This dish is not only restricted to left over chapattis, but can be made with fresh ones. Just that make the chapattis and make seyal phulka after about an hour of making it.

Let’s get cooking –

Take coriander leaves, tomatoes, green chillies and garlic cloves and grind it finely.

In a pan heat oil at mild heat and add the ground mix. Initially it will be watery, but after being cooked for 2-3minutes starts to thicken. Cover with a lid and cook at low flame for another 5mins.

Then add the haldi, chilly powder and coriander powder. Cook for another 2-3mins. By this time its mildly thick curry sause, and the oils are leaving from the sides.  Now add a cup full of water. Bring this to a boil and add salt.

Note – when adding the salt you need to add a bit extra as the chapattis don’t normally have salt

Cover with lid and cook for another 5mins on low flame.

In the meantime break the chapatti into 4-5pieces.

Finally add the chapattis to the curry sauce and cook for another 5mins at low flame.

Note – the chapattis should be fully covered with the mix and there is still a little curry sause left. So manage the sauce liquidity in accordance with chapatti qty.

Word of caution - Don’t add any more water at this stage, else its become very soggy and not very tasteful either

Seyal Phulka is ready to serve. Serve Hot for best results.

Enjoy!!

Tomato Chutney

Tomato Chutney is a great chutney my hubby introduced me to recently, and he made it in just under 10mins..

All you need is -
Tomatoes (Peeled) - 1/2 kg
Ginger (grated or finely chopped)
Green Chillies (Sliced or finely chopped)
Heeng (Asafoetida)
Cumin Seeds
Mustard Seeds
Bay leaves
Haldi (Turmeric Powder)
Red Chilly Powder
Salt & Sugar to taste
Cooking oil

Note - If you cant peel the tomatoes using a peeler, boil them in full for about 5-7mins. After that, the total peel comes out easy.

To make -
In a pan, heat 2 spoon full of cooking oil at mild heat. Now put a pinch of heeng and half spoon of cumin seeds. After 30secs add some mustard seeds and let it sputter for another 15secs. Add the bay-leaves and followed by ginger and green chillies within the next 10secs. Now add half spoonful haldi powder and red chilly powder to preference. After 30secs, add the tomatoes. Cook for 2mins, by then the tomatoes soften and add salt to taste. Stir and cover with lid and turn the heat to low flame. Cook for anoher 5-7mins. Finally add some sugar and cook for anther minute.
The chutney is ready.

Serve cold or hot, as per your preference.

Enjoy!!