Peru chi chatni : Guava chutney

In my last post of Cabbage Cake , I had mentioned that i served it along with "Peru chi chatni". Peru is guava. Though this is not the season for the fruit, and it's raining mangoes in the market these days, i am anyways posting the recipe before the pictures go in some "lost" folder in the laptop :)

If you are looking for some great Mango recipes, you can check :
1. Mango Kulfi
2. Amrakhand (Mango shrikhand)
3. Instant Mango pickle
4. Methamba

So, there are times when you are bored of your regular green chutney and you want to add a twist to it! I have tried the corriander chutney, corriander mint chutney, mint chutney, mixing these chutneys with curd and sometimes with spices, or sometimes with mayonnaise!!! But the last time when i had guavas in the refrigerator, i decided to try the guava chutney and i was surprised to see the results! I made this chutney in 2 ways :

1. I added just a hint of guava and more of corriander and mint leaves to the chutney 
2. I took more quantity of guava and less of corriander skipping mint this time.

Both ways, it tastes absolutely great and i would want all of you to try it out, once the guavas are back in season :)

Ingredients:

Corriander leaves - 1 cup

Mint leaves - 1/2 cup

Guava - 1/2

Lime juice - 1 tsp (adjust according to taste)

Cumin seeds or cumin powder - 1 tsp

Green chillies - 1-2

Black salt - to taste

Recipe:

Wash the mint leaves and corriander leaves well.

Wash guava, and remove the seeds aside. Use only the outer portion of the guava discarding the seeds. Chop the guava roughly into small pieces.

Put all the ingredients in a mixer and grind to a smooth paste adding little water at a time till it reaches desired consistency. Don't make it too runny.

You can have this chutney as it is or try mixing it with curd or mayonnaise for a different taste.

The other method in which i made the chutney is similar but the ingredients are as follows : 

Guava - 2 (outer skin only)

Corriander leaves - 1/2 cup

Lime juice - 1 tsp

Green chilli - 1

Cumin powder - 1/2 tsp

Black salt - to taste

Note: This version of chutney will be slightly thicker. Add water if you want the consistency to be thinner but adjust the spices and salt accordingly then.

This chutney makes a great spread for parathas too to pack in tiffin.

Happy Cooking :) 

Gaazrachi chatni : Carrot Chutney

In my last post of Methi Thepla , i mentioned that i served it along with Carrot Chutney. Normally theplas are served along with pickles, but i made this sweet and spicy chutney and it went very well with them. I made the chutney again, and used it as a spread over bread toast and had them as a snack. That tasted flavourful too! So, this chutney is definitely a hit at our home now. I am sure it will taste great with idli-dosa too. It's very easy to make and lasts for about a 4-5 days in refrigerator in air tight container.

To make it last long, i added a spoonful of hot mustard oil on top when it was done, just before storing it in refrigerator. You can also add vinegar instead of the oil, to get a tangy taste. 

Ingredients:

Carrots - 2

Mustard oil - 2 tsp plus 1 tsp on top

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Green chilli - 1

Red chilli powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

Sugar - 1 tsp

Asafoetida - 1/4 tsp

Onion - 1/2 chopped finely

Recipe:

Wash and peel the carrots, and grate them.

Now, there are two ways to make the recipe. Either blanch the carrots for a while before making a paste or directly make a paste in the blender.

I made the paste directly. Try not to add water. But if needed, add just a spoonful to make a fine paste.

Crush the green chilli coarsely in a mortar and pestle.

Heat oil in a kadhai, add mustard seeds. Once they crackle, add hing and cumin seeds.

Now add the green chilli paste and onions. Saute till the onions are translucent.

Now add the carrot paste.

Saute for about 2-3 minutes and then add the red chilli powder, turmeric powder and salt.

Now keep stirring and mixing it well, till it starts forming a ball. It will leave water (if any) and then start leaving oil. Make sure it doesn't stick to the bottom of kadhai.

Now add in the sugar and mix everything well. Remove from heat and let it cool.

Adjust the red chilli powder or Green chillies according to taste.

The sugar is added just to give a sweet taste, but if you want a spicy chutney, skip that.

Carrot chutney is ready :)

Happy Cooking :)