Category: accompaniment

Tangy Salsa derives its flavor from chopped vegetables’ juices along with sumac powder and chilli garlic oil . The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. It has a pleasant tangy taste with a hint of citrus fruitiness. Romans used sumac as souring agent before the introduction of lemons.

Serve Tangy Salsa with Nachos / Chips / Lavash Crackers.

INGREDIENTS 

For Tangy Salsa

• 1/2 Onion (Chopped)
• 1/2 Red Bell-Pepper (Chopped)
• 1/2 Yellow Bell-Pepper (Chopped)
• 1 Cucumber (Chopped)
• 1 Tomato (Chopped)
• 10 Jalapeño (Chopped)
• 1 Tsp Sumac Powder
• 2 Tsp Chilli Garlic Oil
• Salt

For Chilli Garlic Oil

• 12 Red/Green Chillies (Chopped)
• 2 Tsp Dry Garlic-Oregano Seasoning
• 1 1/2 Tsp Sumac Powder
• 2 Tsp Vinegar
• 3 Tbsp Oil
• Salt

METHOD

For Chilli Garlic Oil

1. Heat oil in a saucepan.
2. Add chopped chillies to saucepan and turn off the heat.
3. Add garlic-oregano seasoning, sumac powder, vinegar and salt to it.
4. Let oil rest for 30 mins.

For Assembling

1. Chop all vegetables into small pieces and transfer them to a big bowl.
2. Add chilli garlic oil, sumac powder and salt to it.
3. Mix all the ingredients.
4. Put the bowl in refrigerator and let mixture rest for 30 mins to allow flavors to develop.

Mirchi ke Tipore – Peppery and tangy instant chilli pickle, which is often served as part of Rajasthani Thalis. I first tasted this dish at my in-laws place . My mother-in-law used to make delicious mirchi ke tipore . I have tried to emulate the flavor here.

One can use long thick chillies/ bhavnagri chillies for making mirchi ke tipore. It requires minimal effort to prepare it. In comparison to usual pickle recipes, this recipe uses much lesser amount of oil and salt and can be consumed immediately.

This authentic Rajasthani side-dish can really enhance the flavor of any lightly spiced simple meal as well. Mirchi ke Tipore can also be stored in refrigerator for a week.

INGREDIENTS

• 8 Long Thick Chillies
• 1 Tsp Asafoetida
• 1 1/2 Tsp Mustard seeds
• 1 Tsp Cumin Seeds
• 2 Tsp Fennel Seeds
• 3/4 Tsp Turmeric Powder
• 1 1/2 Tsp Fennel Seeds Powder
• 3 Tsp Dry Mango Powder
• Salt
• 1 Tbsp Mustard Oil

METHOD

1. Chop chillies into small pieces ( approximately 1/2 “)
2. Heat mustard oil in a kadai and add asafoetida.
3. Also, add mustard seeds, cumin seeds and fennel seeds.
4. Once seeds begin to crackle/splutter, add chopped chillies.
5. Add 2-3 tablespoons of water and salt. Mix all the ingredients and cover kadai with a lid. Let it cook for 5-7 minutes.
6. Remove lid and sprinkle turmeric powder, fennel seeds powder and dry mango powder. Stir all ingredients.
7. Cook for a couple of minutes and remove kadai from heat.
8. Consume immediately or transfer to a glass container once it has been cooled down.

 

Coriander chutney/hari chutney is the most popular accompaniment for appetizers/snacks. It is prepared with absolutely simple and easily available ingredients like coriander leaves, green chillies, lemon juice and salt. You can add some mint leaves also but i prefer it without mint leaves.

It tastes best when it is freshly prepared but you can store it in an airtight container as well for a few days.

Yields : Approximately 1/2 Cup

INGREDIENTS

• 2 Cups Coriander Leaves with Stems
• 4 Green Chillies
• 3/4 Lemon
• Salt

METHOD

1. Remove thick stems of coriander leaves and reserve thin and soft stems.
2. Wash green chillies and coriander leaves with stems 2-3 times.
3. Transfer them to a grinder-jar and grind till you get a smooth paste. Add  a few teaspoons of water if you face difficulty in grinding.
4. Add salt and lemon juice.
5. Mix and transfer to a glass container for storing.

Main ingredients used in recipe for peanut chutney are roasted peanuts and curry leaves. Apart from them, desiccated coconut has been added for sweetness and lemon juice has been added for tangy taste.

This is a quick and easy to cook recipe. It serves as an ideal accompaniment for south indian dishes like idli, dosa, uttapam etc.

I read this recipe in one of the GoodFood India magazines. My husband and son love roasted peanuts, so I tried this recipe as soon as I could and they simply relished it. I have made some changes to the original recipe. Hopefully, you will relish it .

Now, let me share some facts about healthy ingredients of Peanut chutney…

Peanuts are a good source of monounsaturated fats and contains good quantity of protein, vitamin E, niacin, folate etc.

Curry leaves are considered to be of great medicinal value. They have anti-inflammatory and antioxidant properties. Curry leaves are considered to be good for skin and help in digestion as well.

Yields : 2/3 Cup (Approx.)

INGREDIENTS

• 1/3 Cup Peanuts (Roasted and Peeled)
• 1 /2 Big Onion (Chopped)
• 1 Green Chilli (Chopped)
• 1 Tsp (Grated) Ginger
• 12 Curry Leaves
• 3/4 Tsp Mustard Seeds
• 1/8 Tsp Turmeric Powder
• 2 1/2 Tbsp Dessicated Coconut
• 1 Tbsp Lemon Juice
• Salt
• 1 Tbsp Cooking Oil

METHOD

1. Heat oil in a frying pan and add mustard seeds, green chillies and curry leaves.
2. Cook for a minute and add chopped onion and grated ginger.
3. Cook for 3-4 minutes and subsequently, add turmeric powder and roasted peanuts.
4. Cook further for 2 minutes and add desiccated coconut along with 2-3 tablespoons of water. Adding water will prevent coconut from burning.
5. Add salt and mix all the ingredients.
6. Turn off the heat and cool contents of frying pan.
7. Transfer contents to a grinder-jar and add 2-3 tablespoons of water. Grind till you receive a smooth paste. Add a few tablespoons of water if you have difficulty in grinding the contents of jar/ find chutney to be thick.

NOTES

• You an roast peanuts in a nonstick pan with 1/8 tsp of oil at low-medium flame. It takes approximately 10-15 minutes. Keep on stirring in between so that peanuts do not get burnt. Let peanuts cool down and rub them with fingers to remove their skin. Roasted peanuts can be stored in an airtight container for future use.
• You can add more green chillies if you prefer spicy chutney.