Title : Chutneys and Pickles Previous | Next
- Talking of chutneys, here is a recipe to make a tasty chutney, in a jiffy. Grind 2 cucumbers, 1 tomato, a few cumin seeds, and ginger and green chilli. Add salt and lime juice to taste. This chutney can be served with all sorts of stuffed ‘parathas’ and snacks.
- Instead of adding curd to green chutney, try adding limejuice. The chutney will not only be tastier; it will remain fresh for a longer time and will also retain its healthy green colour.
- If the tamarind chutney turns out too watery, just add a little ‘amchur’ to thicken it.
- For delicious, instant chutney, mix one teaspoon of ‘amchur’ powder with ¼ teaspoon of cumin powder, 3 teaspoons of sugar, ½ cup water and boil for 2-3 minutes on low heat.
- A pickle out of orange peels? No, I am not joking. Cut orange peel into small pieces. Heat a little oil in a pan. Add mustard seeds. When they crackle, add the peels and sauté them for 5 minutes. Add tamarind pulp and salt; cook till it dries up. Keep aside. Crumble jaggery in a separate vessel; add the orange peel and mix. Spice it up with chilli powder and turmeric powder and cool for 2 minutes to get a delicious pickle. Mango peels also can be used for similar pickle. But, remember to consume it within a couple of days and don’t forget to keep te bottle in the fridge.
- Slit green chillies into halves, put them in a glass jar. Add enough malt vinegar, 1-teaspoon salt, 1-teaspoon ‘amchur’ powder, and 1 teaspoon mustard powder. Mix well, cover the bottle with a small muslin cloth and keep in the sun for 2 days. A delicious chilli pickle will be ready.
- For a healthy, tasty and oil-free pickle, chop green chillies and ginger into small pieces and store them in a bottle of salted limejuice. Refrigerate it after a few days. This pickle will keep for a long time.
Comments (S): 0
No related myths and facts found !!
No related articles found !!