Grapes Chutney

Whenever the grapes kept in my refrigerator turns out  to be a little old , I make this chutney. This is a simple chutney but a delicious one. The more spicy you make it , the more delicious it is. We love to have this with roti or paratha. 

Ingredients :

1. Green grapes- 1 cup
2. Coriander seed- 1 tbs
3. Red paprika- 1/2 tbs
4. Kalonji- 1/2 tsp
5. Hing- 1/4 tsp
6. Salt to taste
7. Oil- 1 tsp
8. Red chilly powder- 1/2 tsp
9. Coriander powder- 1/4 tsp
10. Cumin powder- 1/4 tsp

Procedure:

Wash and chop the grapes and keep aside. In a pan dry roast the roughly ground coriander seed , paprika and kalonji and add the oil when coriander starts to leave a nice aroma. Add the grapes , hing , chilly , salt , coriander powder and cumin powder. Mix well and stir the mixture. Cook it over low flame for 5 minutes. Do stir the mixture when needed so that the masala does not stick to the base. When the masala is fried properly , a nice roasted aroma of hing will come out. Stop cooking and let the chutney cool down to room temperature. Serve it with roti/rice/paratha. You can store the chutney for 3 to 4 days in refrigerator. 

I do not mix any sugar , as the grapes are already sweet. If you want , you can add sugar to it.

Aamchur - Posto'r Chutney

This is the simplest of all chutneys that I have eaten so far. Its a perfect sweet and sour treat. I like this chutney with hot rice and plain daal.

Ingredients :

1. Posto (khus khus / poppy seed)- 5 large tbs
2. Aamchur (dry)- 8 to 10
3. Sugar- 5 tsp
4. Oil- 1 tsp
5. Jeera (cumin seeds)- 1/4 tsp
6. Turmeric powder- 1/4 tsp
7. Salt to taste


Procedure :

Soak the posto in water for half an hour and then drain the water from it. Grind the posto in mixer with little quantity of water. Now heat oil in a pan and add jeera to it. When the jeera start spluttering , add the aamchurs. Now add the posto , turmeric , salt and mix well. Add the sugar and 1/2 cup of water. Cover the pan and let it cook for 4 to 5 minutes. Check the sweetness level of the chutney and adjust it if needed. Remove it from the flame and serve it with hot rice.

Note : the aamchurs are already salty , hence , use a little amount of salt for this.

 

Sending this to the event called Roti pachadi / chutney.

Aamsotto Tomato Chutney

This time my parents sent me few bars of aamsotto through courier. In Bengal aamsotto chutney is  a very famous chutney. It is a dried mango bar. It reminded me of my childhood. During summers , I used to steal aamsotto from the kitchen in the afternoon when my mom used to take her afternoon nap.

Ingredients :

1. Aamsotto bar- 1/2
2. Tomato- 1
3. Sugar- 2 tbs
4. Oil- 2 tbs
5. Mustard seeds- 1/2 tsp
6. Jeera (cumin seeds)- 1/2 tsp
7. Salt- one pinch
8. Turmeric powder- 1/4 tsp

Procedure :

Cut the aamsotto into small cubes and keep them aside. Chop the tomato into small pieces. Now heat oil in a kadhayi and add jeera , mustard. When they will start spluttering , add salt , turmeric and tomato. Add the sugar and cover the kadhayi. Gradually tomato will leave water. After 5 minutes add the aamsotto pieces and half a glass of water. Cover and cook over low flame. If you want you can mash the aamsottos a little , this will add some thickness to the gravy. After 4 to 5 minutes of cooking check the sweetness of the chutney and remove it from the gas.