Raw Mango and Onion Takku ~ Kairi-Kanda Takku

This is a delicious and tangy raw mango recipe. Onion gives crunch and little bit sweetness too. Takku is a type of instant pickle but it looks like chutney.  

 
Ingredients :

• Raw Mango, grated- 1 medium sized (½ cup)
• Onion, chopped finely- ¾ to 1 cup (I prefer to use white onion)
• Salt- to taste
• Mustard seeds- 1 tsp
• Fenugreek seeds- ¼ tsp
• Asafoetida (hing)- ½ tsp
• Turmeric powder- ¼  tsp
• Chilli powder- 1 tsp or to taste
• Jaggery, grated- 2 tsp to 2 tbsp (as per the sourness of the raw mango and your like, I used 2 tsp)
• Oil-  2 tbsp

Method:

• Peel and grate the raw mango. 
• Combine chopped onion, chili powder, salt and jaggery in the bowl. Mix well with hands.
• Heat oil in a small pan. Add mustard seeds. When they splutter, add fenugreek seeds, hing and turmeric powder. Let it cool.
• Pour this tadka on the mango-onion mixture and mix well.
• Serve it with paratha or curd rice or as side in a meal.
• It can be stored 3 to 4 days in a refrigerator. 

Green Tomato Chutney ~ Hiravya Tomatochi Chutney (Method 2)

This is a simple and quick recipe. Green tomatoes and chillies make this tangy spicy tomato chutney. Earlier I have posted another recipe of Green Tomato Chutney. I made by this method and I liked this one more.

Ingredients:

• Green tomatoes- 3 small or 1 cup
• Green chillies- 3 or to taste
• Garlic- 5 cloves
• Fresh coriander-  ¼ cup
• Mustard seeds- ½ tsp
• Cumin seeds- ½ tsp
• Asafetida ((Hing)-  ¼ tsp
• Oil- 1 tbsp
• Salt- to taste
• Sugar- ½ tsp 

Method:

• Wash and chop the tomatoes into big chunks.  Also chop chillies and coriander. 
  
• Heat oil in a non-stick pan and add mustard seeds. When they splutter, add cumin seeds.
• Add garlic, chillies, hing and saute a while. 
• Now add the tomatoes  and saute a  while. 
• Cover and cook for about 2 minutes or till the tomatoes become little bit soft but not pulpy. 
  
• Switch off the gas and let it cool. 
• When it cools, add coriander, salt and sugar.  Grind into smooth paste. 
• The chutney is ready. Serve this with chapati, paratha, dosa, idli or Ghavana. 

Tips:

• You can add 1 tbsp roasted peanuts or roasted sesame seeds into this chutney for nutty flavour.  
• You can use ripe red tomato instead of green tomato. But Green Tomato Chutney is more tasty.
• This chutney could also be made using ridge gourd's peels.  
• It stays good in refrigerator for 2-3 days.

Recipe Idea: 'One Hot Stove' blog

Apple Chutney

This apple Chutney is a sweet n spicy Indian style chutney recipe. This goes well with paratha or even bread.

Ingredients :

• Apple- 1 medium sized 
• Sugar- 3 tsp or to taste
• Ginger, finely chopped  or grated- ½  tsp to 1 tsp (optional)
• White vinegar or Apple Cider vinegar- 1 tbsp
• Raisins (kishmish), chopped- 1 tbsp 
• Red chilli powder- ½  tsp
• Pepper (kali mirch powder)- ½  tsp
• Salt-  a pinch or to taste
• Water- 2 tbsp

Method:

• Peel the apple, remove the seeds and chop it coarsely. 
• Combine  all the ingredients in a non-stick. Mix well. 
• Cover and cook on low heat for 30 mins or until the mixture starts getting thicken. Stir occasionally and mash with spoon. 
• Now, take off, pan from the heat and cool the Apple Chutney to room temperature 
• Put Apple Chutney in a glass jar and refrigerate it. This Apple Chutney will taste better after 2-3 days. 

Wood Apple Chutney ~ Kavathachi Chutney

Wood Apple or Bael Fruit is Indian fruit which is used for chutney, sauce, jam and juice. This fruit is sweet and sour. This is known as Kavath in Marathi.
This fruit is available in Feb to May in India. This can be eaten on fasting day. This chutney is made especially for Mahashivratri fast.

Wood apple has many medicinal values. This fruit is rich in Vitamin A, C, B6, B12, antioxidants and minerals. It flushes out all the toxins thus keeping your body system free from ailments. This erases excess heat from the body so this is very good in summer. Unripe or ripe fruit is the best option to cure cholesterol problem.

Ingredients:

• Wood Apple/Kavath- 1
• Jaggery, grated or crumbled- 2 to 3 tbsp or to taste
• Salt- to taste
• Green chilli- 2 or to taste (or 1 tsp Red chilli powder)
• Cumin powder- a pinch (optional)

Method:

• Break shell of Wood apple. This is how it looks like after breaking the shell. 

• Take out all soft pulp. 
• Mash is with hands. Discard the seeds as possible as. But seeds are edible, so no problem if remain any. (Today only I get idea from my neighbour. She suggested me that rub the pulp on large S.S.strainer. You will get fine pulp.)
• Crush or grind chilli without water or with salt.
• Mix all above ingredients. Mix well with hands. Chutney is ready.

South Indian Style Tomato Chutney

Tomato chutney is tangy, hot and spicy. This chutney goes extremely well with idli, dosa or vada varieties. You can even serve them with paratha.
I just gave a twist to original chutney recipe by adding coconut and sugar, that enhanced the taste of chutney.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Tomato, chopped- 3 med
• Onion,sliced- ¼ cup or 1 small
• Oil- 1 tbsp
• Split bengal gram (chana dal)- 1 tsp
• Split black gram (urad dal)- 1 tsp
• Dry red chilli (byadgi), broken into pieces- 2-3 
• Green chili,chopped- 1
• Ginger, chopped- ¼ inch
• Fresh coconut,scrapped- 2 tbsp or roasted peanuts- 1 tbsp (optional)
• Sugar- a pinch 
• Asafoetida (hing)- ¼ tsp
• Salt- to taste

For tempering:

• Oil- 1 tbsp
• Mustard seeds-  1½ tsp
• Dry red chilli (byadgi), broken into pieces- 1
• Curry leaves - 7-8
• Asafoetida (hing)- a pinch

Method:

• Heat the oil in a non-stick pan, add the chana dal, urad dal and sauté on a low heat till the dals turn light brown in colour.
• Add hing, red chillies and sauté for a while.
• Add ginger, green chillies and onions and sauté on a low heat for a while.
• Add the tomatoes and salt, mix well. Cover and cook on low heat till the tomatoes soften, while stirring occasionally.
• Now add sugar and coconut. Mix well and turn off the heat. 
• Allow it to cool completely and blend in a mixer till smooth. No need water to grind. Put out chutney in the bowl.
• Heat the oil in a small pan/tadaka pan and add the mustard seeds.
• When the seeds crackle, add the red chilli, curry leaves and sauté on a low heat for few seconds.
• Add hing and remove from the flame and pour on the chutney and mix well.
• Serve with idlis/ dosas/ uttapas.
• You can store in an air-tight container in the refrigerator for 2-3 days.  

Tips:

• Coconut and sugar are not using in original chutney recipe. They give little sweetness and body to chutney. You can omit sugar and coconut.  
• Bydgi red chili is not too spicy. This gives to nice red colour to chutney. You can use Kashmiri red chili instead of this.
• If you want to make chutney more spicy, add some hot chili powder while making.

Flaxseeds (Javas/ Alashi) chutney

Flax seeds (Javas/ Alashi) do  lower cholesterol, protect against heart disease, control high blood pressure and help to protect from cancer.

Chutney is best use of flax seeds.

हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Flax seeds- ½ cup
• Sesame seeds- ¼ cup
• Red chilli powder- 2 to 3 tsp
• Salt- to taste

Flax seeds: 

Method:

• Roast flax seeds for 3-4 minutes and keep it in one plate. 
• Then roast sesame seeds till comes nice aroma.
• Let everything get cool. 
• Grind all together.
• Serve with bhakari or chapati. Mix this chutney with some chopped onion, tastes good. 

Tips & Variations:

• You can use peanuts or dry coconut instead of or with sesame seeds.
• You can add curry leaves in this chutney. Wash curry leaves and let it dry completely. Then fry them to crispy in little oil. Grind together with seeds. 
• You can add garlic in this chutney. Grind 6-8 garlic cloves together with seeds.
• Dry roast flax seeds and grind to fine powder. Store in air tight container. Keep in refrigerator for long lasting. Use this powder 1 to half spoon in curry. This can be alternative to peanut powder. But do not use too much like peanut powder. Flax seed has strong flavour. 

Hummus ~ Basic and Simple

Hummus, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread.

Ingredients:

• Chickpeas, boiled- 1 cup
• Extra virgin olive oil-  ¼ cup + 2 tbsp (add more if required for blending)
• Garlic- 5 small cloves (Indian size)
• Lemon juice- 1 tbsp 
• Red chili powder or cayenne pepper- 1 tsp or to taste
• Roasted cumin powder- 1 tsp
• Sesame seeds- 2 tbsp (or ¼ cup tahini)
• Salt- to taste

Method:

• Soak chickpeas for minimum 8 hours. Boil with salt. Cook till soft.
• Roast the sesame seeds.
• Grind sesame seeds into fine powder.
• Add cooked chickpeas, chili powder, cumin powder, garlic, salt, lemon juice, olive oil and garlic in the same grinder.
• Blend to a smooth paste.
• Pour this paste~hummus in the bowl. Dazzle some olive oil and sprinkle little chili powder and cumin powder. 

Serving Suggestions: 

Serve hummus as dip with pita bread. 

Use as sandwich or wrap spread.

Note:

Extra hummus can be stored in an air tight container in the refrigerator for 2-3 days.

Mint Chutney

This aromatic and vibrant color mint chutney which is easy to prepare and multi purpose.

 हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.  

Ingredients:

• Mint leaves- ½ cup
• Fresh coriander leaves- ¼ cup
• Onion, chopped- ¼ cup
• Green chilli- 2 to 3
• Cumin seeds (jeera)-  ¼ tsp
• Lemon juice- 1 to 2 tsp
• Rock salt or normal salt- to taste
• Sugar- a pinch
• Water- as required

Method:
Grind together all above ingredients into fine paste.
This chutney served with any fried snacks (like samosa, pakoda) or paratha or sandwiches or even tandoori items. 

Variations: 

• When you are making this chutney for sandwich, add pinch of pepper.
• You can add a slice of white bread without crust in it to give a body (thickness) to chutney. (Yes, it is the trade secret of Mumbai street sandwich chutney. I came to know this secret from one of the sandwich stall at Linking Road, Mumbai.) When you are making huge quantity, this tip is useful there. 
• You can add half tomato in this chutney,  become more tasty. 
• You can add anardana powder or amchur powder in it to make extra tangy.
• You can add one garlic pod in this chutney, to give more heat.

Other Using Suggestions:
You can make Pudinavale aloo or arbi, Pudina pulao, Pudina paratha from this chutney.  

Karvand /Karonda Chutney

Did you have seen the small and black color berries? These reddish black color, sweet and sour berries arrives in the Summer. They are black from outside and vibrant red flesh inside. These berries known as 'Carissa conjesta'. They are locally called as 'Karvand' or 'Karonda'. There are thorny bushes of Karonda found along roadside and the mountains area. These ripened fruits are hand picked easily from the tree and eaten as it is. Raw green fruits are used for chutney and pickle.
So let's do tasty chutney.........

Ingredients:

• Scraped fresh coconut - ¼ cup
• Karvand /Karonda - ¼ cup 
• Green chilies- 2 to 3
• Garlic- 2 cloves
• Ginger- ¼ inch piece
• Chopped fresh coriander- 2 tbsp
• Sugar- a pinch
• Salt-to taste
• Water- as required (about 2 tbsp)

Method:

• Roast the chillies directly on the flame. 
• If these fruits are big, cut into half and remove seeds.
• Combine all above ingredients and grind into paste.
• Serve it as an accompaniment with the main course.
• This chutney goes well with the dosa, ghavan also.
• Adjust the green chilies and sugar according to your taste.

Note:

• For good taste, use fresh ingredients specially coconut, do not use frozen.
• You can use raw mango instead of karonda. 
• Both are equally good taste wise. Both are available in summer.

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करवंद चटणी

साहित्य:

• खोवलेला ताजा नारळ - १/४  कप
• कच्ची करवंदे - १/४  कप
• हिरव्या मिरच्या- २
• लसूण पाकळ्या- २
• आले- १/४  इंच तुकडा
• चिरलेली ताजी कोथिंबीर - २ टेबलस्पून
• साखर- एक चिमूटभर
• मीठ- चवीनुसार
• पाणी- आवश्यकतेनुसार 

कृती:

• गॅसवर मिरच्या थोड्याश्या भाजून घ्याव्यात. (नाही भाजल्या तरी चालतील पण भाजल्यामुळे चटणीला खमंगपणा येतो. )  
• वरील सर्व साहित्य एकत्र करा आणि वाटून घ्या. (पाट्यावर वाटलेली चटणी फारच मस्त लागते.)  
• चटणी तयार, काश्याबारोबारही खा……… 

टीप:

• चटणीला चांगली चव हवी असेल तर फ्रोझन खोबरे वापरू नका, ताजे साहित्य वापरा.
• करवंदा ऐवजी कैरी वापरून पण अशीच चटणी करता येते. 
• दोन्ही फळे उन्हाळ्यात उपलब्ध असतात. पण दोन्ही चटणीची चव वेगळी लागते. 

Raw Mango Spicy Jam (Kairichi Tikau Chutney)

Twist in the taste ....... You would feel in your mouth tangy, hot and sweet taste at a time. This is one type of chutney that you can store in refrigerator for a month.

Ingredients:

• Raw mango- 1 med (½ cup)
• Jaggery, grated- ½ cup
• Sugar- approx. 2 tbsp to ¼ cup (depends upon sourness of mango, do not add at a time....taste and add) 
• Red chilli powder- 1 tsp
• Roasted cumin powder- ½ tsp
• Salt- to taste

Method:

• Wash and boil raw mango. Let it cooled. 
• Peel raw mango and remove the seed. You will get approx ½ cup of pulp. 
• Combine raw mango pulp, jaggery, chilli powder, cumin powder and salt in the non-stick pan.
• Cook on low heat. Stir it continuously without burning. The mixture becomes thick and shiny.
• Taste and add sugar. Mix well and cook for a minute.
• Jam is ready. Allow it to cool. Store in clean and dry glass container. You may refrigerate it.
• Serve with paratha, chapati or bread.

Note:
I used organic/ natural  jaggery (without chemical), it has dark brown color. This jaggery is very healthy. That's why the colour of jam is brownish red. But you may use ordinary jaggery or full quantity of sugar instead of this. You will get shiny orange red coloured jam. 

Coconut Chutney For Fasting

This simple chutney is served with fasting snacks. It goes well with varicha bhat (samake chawal). 

Ingredients:

• Fresh scraped or grated coconut- ½ cup 
• Green chillies - 2 to 3  (as per your taste)
• Cumin seeds- 1 tsp
• Sugar- ½ tsp
• Salt to taste
• Lemon juice- half lemon 
• Water- as required

Use fresh ingredients, do not use frozen.

Method:

Grind all ingredients together. 

Serve with fasting snacks like sabudana vada, vrat ki kachori etc. 


If you like thin consistency, use more water and grind into smooth paste.

Red Chutney for Chat Recipes (Hot Chilli-Garlic Paste)

This hot chili garlic chutney used as topping in chat items like sev-puri, ragada-puri, ragada pattice etc. You can store it in the freezer. And one more use of this chutney is..... you can use in Chinese recipes as chili-garlic paste. Yes... I tried and tested in my kitchen.  

Ingredients:

• Whole dry red chilies- 10 (I used Byadagi Chili here.)
• Garlic cloves- 6
• Salt- to taste
• Water- as required

Method:
Soak red chilies in one and a half cups of hot water for half an hour. 

Drain and remove the seeds. Grind the red chilies, garlic and salt with required water to a fine paste. 
Consistency depends upon you and chat items.

Use as a topping on sev-puri or any chat.

Mint Chutney or Green Chutney for Chat Recipes

This mint chutney or green chutney which is simple and easy to prepare made with aromatic herbs like fresh coriander leaves, mint leaves (pudina) and usually served with chat items like pani puri, radada puri, bhel puri etc. 

Ingredients:

• Mint leaves- 1½ cup
• Fresh coriander leaves- ¼ cup
• Green chilli- 2
• Cumin seeds (jeera)- ½ tsp
• Ginger- ½ inch piece (optional)
• Rock salt or normal salt- to taste
• Sugar- a pinch
• Water- as required

Method:

• Grind together all above ingredients into fine paste.
• Consistency depends on you and chat items.
• Serve this mint chutney with any chat.

Recipes which this chutney used: (Plz click on recipes name)
1.  Corn Chat (Tangy Corn Salad)
2. Sprouted Mung Chaat (Sprouted Beans Indian Style Healthy Salad)

Coconut Mint Chutney

This is simple pudina flavour coconut chutney.

Ingredients:

Fresh scraped or grated coconut- ½ cup 
Mint (pudina) leaves- ½ cup 

Fresh coriander leaves, chopped- ¼ cup

Green chillies - 3  (as per your taste)

Dry mango powder (Amchur)- 2 tsp
Cumin seeds- ½ tsp

Sugar- ½ tsp

Salt to taste

Water- as required

Use fresh ingredients, do not use frozen.

Method:

Grind all ingredients together into a paste. 
Serve with Gujarati or Maharashtrian snacks. 
This chutney do not need ginger- garlic, just feel pudina flavour.

Thecha (A Rural Maharashtrian Chutney )

Thecha is a rural Maharashtrian chutney recipe which is specially served with any type of Bhakari. It’s a extra spicy peanut chutney which gives a ting to your taste buds. This chuteny does not grind into paste like other chuteny. It is made by crushing. In Marathi crushing means 'thechane', so this is 'thecha'. 

हि पाककृती वाचा मराठीतून ……  इथे क्लिक करा. 
Ingredients:

• Green chillies- 3 to 4 (or depends upon your capacity )
• Peanuts- ¼ cup
• Garlic cloves- 10 
• Salt to taste
• Coriander leaves, roughly chopped- 2 tbsp (optional)
• Oil- 1 tsp

Method:
Heat oil in tawa/ kadhai.
Roast chillies,peanuts, garlic and coriander leaves one by one in the same oil. 

Combine and crush them with salt. If you don't have mortar-pestle, use grinder.  

Serve as side with bhakari.
A perfect maharashtrian meal:

There are many different ways to make thecha , this is the basic recipe of Thecha. For better taste..... do not store, make fresh, eat fresh.

Mint Coriander Chutney (Pudina Chutney For Tikka/Kebab)

This type of mint chutney is usually served with tandoori/grilled snacks like kebabs and tikkas, be it veg or non veg. But you may serve it with other snacks also. 

ही पाककृती वाचा मराठीतून …. इथे क्लिक करा. 

Ingredients:
Mint leaves- ¾ to 1 cup
Fresh coriander leaves- ½ cup
Onion, chopped- ¼ cup
Green chilli- 2
Curd- 1 tbsp
Rock salt or normal salt- to taste
Sugar- a pinch

Method:
Grind together all above ingredients into fine paste.
Serve this mint chutney with any tandoori snack or starter.

Snake Gourd Seeds Chutney

Usually we discard snake gourd seeds. But here is my version of south Indian influences chutney made by snake gourd seeds. It is good variation for typical coconut chutney.

ही पाककृती वाचा  मराठीतून ……इथे क्लिक करा. 


Ingredients:

• Snake Gourd seeds and pulp- ½ cup
• Green chilies- 2 to 3
• Mustard Seeds- ½ tsp 
• Cumin Seeds- ¼ tsp
• Fenugreek Seeds- 2-3 kernels (optional)
• Turmeric Powder- ¼ tsp
• Asafoetida (Hing)- a pinch
• Oil- 1 tbsp
• Tamarind- marble sized ball (or 2 tsp of pulp)
• Jaggery, grated- 1 tsp or as to taste
• Fresh coriander, chopped- 2 tbsp
• Salt to taste 

Method:
Soak the tamarind in water and set aside.
Heat oil in a pan. Add mustard seeds; when they sputters, add hing, cumin seeds, chilies fenugreek seeds and turmeric powder. Add turmeric powder, snake gourd seeds and salt. Saute on simmer for 3-4 minutes. Let it cool.

Add fresh coriander, tamarind pulp,jaggery and grind it. 

Serve with dosa, neer dosa (ghavan), idali or any south-Indian snack. 

Daanyachi Chutney (Dry Peanut Chutney)

This is a dry chutney and can take with almost any meal. It can be take with Varai (Samo) bhakari in fasting day. This s a authentic recipe.

Ingredients:

• Roasted and peeled peanuts- 1 cup
• Red chilli powder- 3 tsp (adjust according to taste)
• Sugar- ½ tsp (optional)
• Salt to taste

You may add 6 to 10 garlic cloves in chutney.

Method:

• Grind together the peanuts, chilli powder and salt. Pulse the mixture to avoid too much oil coming out of the peanuts. 
• Check for taste and adjust accordingly. Chutney is ready. 
• Store in airtight container. It's shelf life is 15 days. You can store it in refrigerator for long lasting. 
• Serve as side in meal or with thalipeeth, paratha or dosa.

Other Serving Suggestions:

• Mix the chutney with some curd, you can also add tadka (phodani) to it. You can add some finely chopped onion and coriander. Eat it with chapati or bhakri or even with rice. 
• Here is one good option. Apply some desi ghee on a hot chapati and sprinkle some chutney on it. Roll it and grab it.

Green Coconut Chutney (Maharashtrian Style Coconut Chutney)

 This beautiful fresh green Chutney is fragrant and makes a great accompaniment for breads of all kinds. This is Maharashtrian style coconut chutney.

.

ही पाककृती वाचा मराठीतून ........

Ingredients:

Fresh scraped or grated coconut- 1 to 1 ¼ cup (1 med size)

Garlic- 6 cloves

Fresh coriander leaves, chopped- a handful

Green chillies - 3 to 5 (as per your taste)

Fresh curry leaves- 1 stem 

Sugar- ½ tsp

Salt to taste
Cumin seeds- 1 tsp

Water- approx ½ cup 

Mustard seeds- 1 tsp

Asafetida (Hing) - ¼ tsp

Oil- 1 tbsp

Use fresh ingredients, do not use frozen.

Method 1:

Grind the grated coconut, green chillies, coriander leaves, garlic, 7-8 curry leaves, cumin seeds, sugar and salt, into a paste by adding about half a cup of water. 

Method 2:

Grind the grated coconut, green chillies, coriander leaves, 7-8 curry leaves, sugar and salt, into a paste by adding about half a cup of water. 

Heat a in a small pan or tadaka pan. Add the cumin seeds, hing and let them splutter. Add 5-6 curry leaves and toss them about for few seconds. Remove from heat and add in chutney. 

Method 3:

Grind the grated coconut, green chillies, coriander leaves, garlic, 7-8 curry leaves, cumin seeds, sugar and salt, into a paste by adding about half a cup of water. 

Heat a in a small pan or tadaka pan. Add the mustard seeds, hing and let them splutter. Add 5-6 curry leaves and toss them about for few seconds. Remove from heat and add this tadaka in chutney. 

Serve Green coconut chutney with dosa, idli, medu-vada, uthappa, pakoda, paratha, batata-vada, ghavan etc or even in a Maharastrian thali/meal as side.

When you are serving this chutney with meal or Maharastrian snacks like batata-vada, keep it thick. Grind with little water. Don't add tadaka.

Variations:

# You can add lemon juice of half lemon for tangy taste.

# You can add ¼ cup of yogurt (curd) instead of lemon juice. 
    Just add 2 chilies more to balance spiciness .

# You can use coconut water instead of water for twist in taste.