Archive for Chutney/Pickles

Spicy Red Chili Dipping Sauce For Fried Fish

January 24, 2012 Chutney/Pickles, Indian Cooking, Indian Non Vegetarian, South Indian No comments

Ingredients:

Small onions – 4-5

Ginger – 1/2 inch piece

Garlic -  4 pods

Mustard Seeds – 3/4 teaspoon + 1 pinch

Red Chili Powder – 3/4 tablespoon

Cumin – 1/2 teaspoon

Vinegar – 1 tablespoon

Curry Leaves – 2 sprigs

Oil – 3 tablespoons

Salt – to taste

Water – 1/2 cup

How to:

Grind to a smooth paste peeled onions, ginger & garlic, 3/4 teaspoon mustard seeds, Cumin, and red chili powder, by adding a little water.

In a pan add oil and splutter mustard seeds, add curry leaves and the ground masala paste and cook on a low flame till the oil separates.

Add 1/2 cup water to the pan and bring the sauce to a boil, cook for about 10 minutes, till the raw smell goes away.

Add vinegar and salt, check seasoning, remove sauce from flame. Serve hot or cold with fried fish, either by pouring it over the fish or serving it separately in a small bowl.

Tip:

Preparing the sauce with the left over oil after you fry the fish, will make it taste better.

Roasted Red Chili and Coconut Chutney

March 14, 2011 Chutney/Pickles, Indian Cooking, Indian Vegetarian, South Indian No comments

Ingredients:

Grated Coconut – 1 cup

Dry red chillies – 4-5

Shallots (small onions) – 3 tablespoons (chopped)

Ginger – 1 teaspoon (chopped)

Tamarind – 1 teaspoon

Curry leaves – 1 sprig

Salt – to taste

Oil – 1 teaspoon

Water – 3-4 tablespoons

How to:

In a pan add a tablespoon of oil and roast the red chillies for about half a minute. (You can also roast it over a fire)

Remove the chillies from the pan and grind to a coarse paste along with the coconut, shallots, ginger, tamarind, curry leaves, salt and 3-4 tablespoons water. Check for seasoning and transfer the chutney to a bowl. Serve with rice.

Tip:

You can add a cup of water to the chutney while grinding, and then season with mustard, few dry red chillies and curry leaves, and it would be perfect for dosa and idli.

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