reStore Food Blog: 3 chutneys – mint, ginger, tomato

February 28, 2011

Dear All,

This week I am camping out in an empty flat, seeing it through some renovations. Lacking access to tools and cookware, cooking has been down to  bare minimum, just above survival. Lots of rice, pickles and some raw veggies.

I have started to use an induction stove and going through the throes of relating to a new cooking medium. Of course, as always with such new tools, added a smoky flavour to some odd meals. I concede, it is an acquired taste. 🙂

While the learning curve is steep, for a meal or two, I was making do with y’know… branded quickie noodles.. (I trust Miss Margaret is not unhappy with this lady-like reference to her masterpiece)..  All the while thinking.. dead food.. dead food.. ..Hmmm appetising ..eh?

Well, to rouse myself out of those self defeating thoughts.. I started thinking of some ‘come alive’ foods..foods that are refreshing, wholesome and make you smack your lips and reach for more..and aha!!!  Chutneys.. thats the answer..

Here you are folks – 3 remarkable chutneys.. definitely ‘come alive’… and of course packed with all kinds of goodness

The first,  has 99% raw ingredients

Mint and Ginger Chutney with Coconut – Pudina, Inji  Thengai Chutney

Ingredients:

2 Cups loosely packed with mint leaves and soft stems.

3/4 cup or little less grated fresh coconut

2 teaspoons finely chopped ginger

If in season, 1/3 cup of grated, raw, unripe, sour mango – substitute about 2 teaspoons of  lime juice instead.

2 teaspoons roaster gram – Pottukadalai

1 or 2 green chillies – less if you prefer less spicy.. (can be dropped totally)

salt to taste.

Method

Put all of this in a mixie jar and grind with no water.  – tips – Put the pudina/mint in first with the lime juice, run until the leaves are chopped and then the rest of the ingredients, add salt in the end. Aim for a grainy consistency, not too smooth.

Take out and store in a glass or ceramic ware container.. ( the flavour is supposed to last longer this way)

For tempering: Heat a little oil and add some mustard seeds to it. Once they pop, pour it over the chutney.

Tomato Chutney – Quick and Easy

Ingredients:

4 medium sized tomatoes ripe, even overripe and a bit squishy..

Salt, chilli powder, turmeric, asafoetida to taste

1 tables spoon oil – preferably gingelly (til) oil

Dried red chilly 2 nos

mustard seeds 1/2 teaspoon

A few curry leaves

Method:

Halve the tomatoes and puree them in a mixer/food processor, with seeds and skin.. remove any stems or leaves before you put it in.

In a heavy bottom pan or kadai, big enough to comfortably hold the tomato puree, heat the oil well and add the chillies and then mustard seeds. Once the chilly is fried and the seeds are popping merrily, add the curry leaves,  powders except salt and quickly add the tomato puree. Add the salt and let the mixture cook for a few minutes. You will notice the puree thicken and darken in colour.

Your quick and easy tomato chutney is done!

Andhra Style Ginger Chutney

Ingredients:

1 cup chopped ginger – tender is better.. less fibre

3-4 red chillis

1 tsp cumin/ jeera seeds

1/2 tsp methi/ fenugreek seeds

small lemon size tamarind

2  tables spoons jaggery grated, or more if you like your chutney a bit sweet.

For tempering

2 tbs oil

1 tsp cumin and mustard seeds

some curry leaves

Method:

In a heavy bottomed pan, heat a bit of oil, fry the cumin seeds and methi seeds  and take out in a plate. Let cool

In the same pan add another tsp of oil set it on the stove, and add  the chopped ginger , red chillies and tamarind . Saute on medium flame, for few minutes, until the tamarind is soft and the aroma of the ginger is released.

Let it cool.

Then put all of them in a mixer/grinder/food processor and grind to a paste. Add water only if you must.. as little as you need.. bare minimum.. to get the paste going. Don’t forget the salt.. add to taste..

Pour the rest of the oil in a clean and dry heavy bottomed pan and add the mustard seeds, cumin seeds and curry leaves kept for tempering. Add the paste to the pan, and let cook for a few minutes. Cool and store in a clean dry container. This will last for a few days un- refrigerated..

Happy tuckin in.. y’all!

Gayatri