Capsicum salsa

This recipe is busting with flavours. The red pepper adds heat, garlic adds the unique flavour and the ginger and lime juice creates freshness. A nice companion for nachos....

Ingredients:

Red Pepper - 1 large
Tomato - 1-2
Lemon juice - 2 -3 tbsp
Salt
Ginger - 2 inches
Garlic - 1-2 cloves

Just blend them all coarsely

Enjoy....

Ginger chutney with Red chili / Allam Pandu mirarapakaaya pachadi

An innovative chutney recipe with ginger blended with spicy ripened red chilli, salt, lemon and seasoned with few spices. Just to retain the vibrant colour, I have used lemon and skipped the tamarind. As this can be treated as an instant pickle, we do not use much oil.

This is a very spicy chutney goes very well with any kind of stuffed paratas or just with plain rice and a dollop of ghee.

Ingredients:

Ripened Red chili - 10

Lemon - 1

Ginger - 2 two inches pieces

Salt

Seasoning:

Garlic - 1 large clove

Mustard - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Curry leaves - 1 string

Oil - 2 tbsp

Method:

Rinse the red chilli and pat them dry with out any traces of water.

Peel and chop the ginger into small chunks

Now pound or grind the red chilli, ginger along with salt.

Remove it into a bowl. Squeeze the lemon juice and mix every thing.

Heat a small pan with oil.

When it is warm enough, add mustard, fenugreek seeds, curry leaves and garlic.

Fry them until garlic changes into golden brown colour.

Add the seasoning to the chutney.

Allow it to cool down completely and store it in an air tight bottle.

As this is an instant pickle, the life time is comparatively less. Still remains fresh up to 10 days when refrigerated.

Pappulu allam chutney (Roasted chickpea with ginger)

This is an instant chutney with fewer ingredients. Roasted chikpea combined with ginger and green chili is a tasty combination that can be served with any Indian tiffins. Adding ginger will give the extra punch.

Ingredients:

Pappulu / putnalu (Roasted chick pea) – ½ cup

Green chilli – 4
Ginger – ½ inch
Salt

For Tampering:

Oil, Mustard, Cumin seeds, Urad dal, Curry leaves, Dry chilli

 Roasted chickpea, ginger and green chili

Method:

Grind roasted chickpea, green chillies, ginger and salt by adding water into paste like chutney consistency.

Heat a small pan with oil. When it is hot enough add Red chilli then urad dal, when they change colour, add mustard, cumin and curry leaves. Saute for less than a minute and pour on to the top of chutney.

Served with dosa

Corriander Chutney

This is a simple raw coriander chutney. Instead of frying, I just ground all the ingredients to retain the astringent smell with the touch of seasoning.

Ingredients:

Coriander - 1 bunch

Ginger - 1 inch

Green chilli - 4-5

Tamarind - 1/2 lemon size

Salt

For Seasoning:

Urad daal - 1 tsp

Chana daal / Bengal Gram - 1 tsp

Curry leaves - 1 string

Mustard and Cumin - 1 tsp

Dry Red chilli - 2

Oil - 2 tsp

Grind coriander,green chilli,ginger and tamarind into fine paste and do seasoning.

Coriander Chutney

You can substitute pickles with this spicy chutney which forms a nice treat for curd rice