Aam Ki Chutney:Khati Meethi Kairi Ki Chutney:Instant Raw Mango Pickle

Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer. A summer under a neem tree; a summer with comics like chacha chaudry; a summer with mangoes.

Raw mangoes, kacha aam, kairi or ambi whatever you might call it but if you are an Indian you can relate to that summer mango pickle scent-a memorable lane to your childhood. Huge sacks of raw mangoes were bought and all the ladies of the house would sit in the veranda and began to work on the pickle. Mangoes were washed, dried on an old bedsheet and finally chopped into wedges. Carefully achaar massala was mixed and later the pickle was filled into cheeni barni. Lots of sunshine, care and devotion would make that pickle, which we would relish all the year long.

Today it is also about raw mango- a sort of a pickle recipe, with the pickle spices but in a chutney form. Khati Meethi Aam ki chutney, is my all time favourite summer mango recipe. This recipe is similar to Aam or kairi ki launji (lonji, loonji) which is very popular in Bengal; mango chunks are coated into sweet and sour flavours with pickle spices.

Aam Ki Chutney is more like a jam or spread, a mashed version. Sweetness from jaggery (gud) and sourness of raw mangoes is balanced with aromatic fennel (saunf) and other basic indian spices. It is an easy peasy homemade pickle or aachaar or jam which is healthy and free of preservatives.

Serve it as a dip along with nachos, chips or plain papad. Spread it on parathas, bread or puri. It also goes well as a side with rice and daal.

Ingredients:

5 small raw mangoes/kairi

2 tablespoons oil

1 pinch asafoetida/heeng

1 tablespoon fennel seeds/saunf

1 teaspoon cumin seeds/jeera

1/2 teaspoon mustard seeds/rai

1/4 cup grated jaggery/gud/gur

Salt to taste

1/2 teaspoon red chilli powder/lal mirch

1/4 teaspoon turmeric powder

1/2 cup water

Method:

Wash mangoes. Peel the skin. Discard the seed. Cut into medium pieces and keep aside.

Heat oil in pan. When oil gets hot add heeng. Add rai and jeera. Let it crackle.

Add in haldi and water. Mix.

Add mangoes and all the remaining ingredients. Cover and cook on medium flame for 2 minutes.

After two minutes, start mashing the mango pieces with the back of a spoon.

Taste. You might need to add more jaggery (depending on sour the mangoes are).

Let it cool down. Fill it in air tight container.

Notes:

You can use sugar instead of jaggery.

This stays well in the fridge for 1 week.

If you like it like launji where mango pieces are visible (kada or akha or sabut as well call it) then cut mango pieces into wedges and do not add water. Cook it on very slow flame, covered in a non stick pan.

Mint Chutney: Pudhine Ki Chutney: Hari Chutney:Green Chutney

What is chutney? Chutney usually contains some mixture of spice, vegetable, and/or fruit. Chutneys may be either wet or dry, and can have a coarse to a fine texture.  If you are an Indian, you will understand and know that all the snacks are accompanied with chutney. We just can’t have snacks without chutney-it is like a necessity. Serve daal pakodas (lentil fritters) to us without chutney and you will see only frowns. So be it Bombay sandwich, aloo tikki or dhokla we need chutney.

Green chutney also known as Hari Chutney (dhaniya ki chutney) and  is the most preferred one. I have posted two other green chutneys before, one with raw mango (kacha aam/kairi/ambi) and lastly the one with the Indian gooseberries (amla). Today’s chutney is the mint version- made with coriander leaves, mint, green chillies and some spices.

Mint Chutney or Pudhine Ki Chutney is my most chosen one for summers. Mint and summers go hand in hand for me. The menthol (minty) cold taste is something you crave for hot days and that’s what makes this chutney even more summery and special. If you will Google the recipe for Pudhine ki chutney you will find a complicated recipe with long ingridents list like peanuts, coconut and garlic; but my recipe is a simpler one with few things.

Just handful of ingredients and this chutney gets ready in jiffy. The best way to serve (I believe) this chutney is with hot snack/meals. For instance I wouldn’t recommend this chutney for chaats or cold snacks –like bhel puri, dahi vada or sev puri. But instead it would compliment and balance a hot meal really well, think- tava pulav, veg kebab, spinach muthiya or any kind of paratha.

Ingridents:

1 cup mint leaves/pudhina

1 cup corineder leaves/dhaniya

1 inch ginger/adrak

3 green chillies/hari mirchi

1 teaspoon cumin seeds/jeera

2 tablespoons yogurt/dahi

Salt to taste

1 teaspoon lemon juice/nimbu ka ras

1/2 teaspoon black salt/kala namak

Water as needed

Method:

Wash and chop coriander leaves and mint leaves.

In blender or grinder, add coriander leaves, mint leaves, ginger, cumin, green chillies and blend.

Mix in yogurt, lemon juice, salt and black salt. Blend again. Add water if needed. The consistency should be fine.

Put in a airtight container. This will remain fine for 1 week in the fridge.

Notes:

You can add more green chillies for a spicer version.

Add salt carefully, as you are using two types of salt.

Make sure not to use any stalks/stems of mint. Stalks will make the chutney bitter.

2 Minute Cheese Yogurt Dip

A quick yogurt and cheese dip happened in my kitchen. How quick you ask, well I will say 2 minutes. Thanks to Primula Cheese tubes I prepared this dip in just 2 minutes. I love the idea of cheese in tubes-so easy to use. I have already tried Primula Cheese before and I was hooked even then. Previously I have made Cheese Biscuits using Primula Cheese.

This time they sent for me Light Cheese. Cheeses are a great way to add calcium, folic acid and protein in your diet but not to forget cheese are full of fat (calories) as well. That’s where Primula Cheese makes life better, as it is delightfully cheesy with 40% less fat.

Next time if you are carving for some good cheese, but the high calories are stopping you; then, think about Primula Light Cheese. Spread over a toasted bread, swirl on salted crackers, top it up on salad or squeeze a bit on pasta-the ideas are endless.  To expand it a bit, create this super quick 2 Minute Cheese Yogurt Dip.

This dip is spiked with green chillies and red chilli flakes. It is flavoured with oregano and basil. You can serve this dip with almost anything. Think kebabs, patties, chips, potato wedges, and sandwiches. Wrap it up in tortilla or pita with salad.

Ingredients:

5 tablespoons yogurt

2 tablespoons cheese (Primula Light Cheese)

1 green chilli, finely chopped

Red chilli flakes to taste

¼ teaspoon dried oregano

Pinch of dried basil

Salt to taste

Method:

In a bowl, whisk yogurt and cheese properly. The mix should be creamy without any lumps.

Mix all the remaining ingredients and serve.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Primula Cheese and OPR  for sending cheese  for review.

Muhammara: Red Bell Peppers and Walnut Dip: Turkish Dip: Middle Eastern Dip

A dip is the favourite thing in summer. Just have some nachos, crackers or toasted bread, serve it as starter, appetizer or a party snack. Keeping British summer in mind, I tend to change dip in my kitchen. But always a dip is needed for Friday up till the weekend. Some days are hot and then I craft quick refreshing dips like pomegranate yogurt dip, roasted kiwi dip or plain simple tomato salsa. Then there are milder windy days that need something spicy, and then I make roasted tomato dip or hot Indian garlic dip.

Today is another such day when I am sharing a spicy, hot and pungent dip. But this time it isn’t an Indian dip, it is a Turkish dip called as Muhammara. You remember my post about Turkey through my lens? It was there where I mentioned how I loved a spicy dip in Istanbul. Well, I almost forgot to search for its recipe, until one day I visited a Turkish restaurant near my house. I knew I had to make this at home pretty soon.

I tried to make it as authentic as possible without putting in my Indian brain and I was not disappointed. Anyone who loves spicy food will love this dip undoubtedly. It gets smoked taste from roasted bell peppers, crunch from walnuts and creamy texture from olive oil-over all it has everything you need in a dip. Forget hummus and chutney, give this dip a try and bring a little turkey in your home.

Author: Shweta Agrawal

Cuisine: Turkish, Middle Eastern

Serves: 4

Ingredients:

4 large red bell peppers

2 sliced of bread

1/4 cup walnuts

2 whole dry red chillies

1 tomato chopped

2 tablespoons olive oil +2 tablespoons more

1 clove garlic

1/4 teaspoon cumin powder

1/4 teaspoon red chilli flakes

1 teaspoon sesame seeds to garnish (optional)

Method:

1. Ground walnuts in the grinder into fine paste.
2. Soak red chillies in water for atleast 1 hour.
3. Preheat the oven to 220C/430F. Arrange the peppers on a large baking tray and let roast for 30 min, or until the peppers’ skin get covered with occasional black spots. Set aside to cool. When the peppers are cool enough to handle, remove the stems along with the seeds and peel off the skins.
4. Put everything together in the blender or grinder or food processor and blend into smooth paste.
5. Heat remaining 2 tablespoons oil in a pan. Add blended paste in it. Mix for 2 minutes on medium heat.
6. Serve with sprinkle on sesame seeds.

Notes:

You can use ground walnuts as well.

This is a spicy dip, if you want to make it milder skip whole dry red chilies or chilli flakes.

Serving suggestions:

Serve with nachos, chips or crackers.

Ideally it is served with warm pita bread.

I served it with black olive focaccia. Will go well with any roasted bread.

Can be used as spread for sandwiches, wraps and pita pockets.

Strawberry Chutney: Indian Style Sweet and Spicy Chutney

Last weekend was super fun and those of you who are following me on Instagram or Facebook would know what i am talking about. Yeah, finally the wish to visit a farm and pick some fruits and veggies turned into reality. And i have gone crazy sharing pictures about the farm visit. Today's post is about that too. People, if you are near London, have car or not you must visit this farm called as Park Side farm. It is easily accessible by tubes as well and it one must to do thing in London on weekends. Whatever you want in a farm visit is there, a picnic area, push chairs, baskets, parking and above all the farm is so huge that you will never feel that there are too many people.

Clear sky and little breezy, looked like god was setting the mood for an amazing day. We picked strawberries, raspberries, plums, green onions, broad beans and French beans. You have many other options as well. Strawberries were just sooooo beautiful. Dark red in colour, sweet and perfectly ripe; waiting to be picked. Strawberries just replicate spring and summer for me.

Basically we got over excited and picked up too many strawberries. And we did consume it in too many forms. Mixed it up with no oil healthy granola and had it in breakfast. Blended with yogurt and made this amazing Strawberry Lassi. Dipped in chocolate ganache and had it like a dessert as well. Too much of strawberry in two days and it already started getting mushy. I had many ideas to use it, like make a syrup, jam or ice cream. But then when I was looking for the recipes I saw most of the recipes need lot of sugar, which was a no no for me. 

Looking for more strawberry recipes? Check these out:

Strawberry Fools

2 minutes Strawberry Chutney

No sugar Strawberry Chocolate Ice-cream,

Eggless Strawberry Chocolate Cake

Why make a healthy nutrient fruit so unhealthy by adding so much of sugar? Too much pressure on brain was applied and finally I turned these strawberries into spicy and aromatic Indian style chutney.

This in simple words in more like a jam but it is not over sweet; it is a mix of sweet and tang. Then I added in Indian spices such as fennel seeds and cumin seeds (saunf and jeera), both of them have great fragrant. The sharpness was added through slit green chillies, which just balances it all together. Also a little bit of ginger and lemon juice will do wonders to this chutney. But again, like most of the Indian chutneys this too can be made as per your taste and preference. Just play around and give strawberry chutney or pickle a try, skip jam that is loaded with sugar, that’s all I can say.

What to have this chutney? Well almost anything and everything. Pair it up with parathas, sandwiches, dosa, idli, kebabs, toast, khari, khakra, nachos, chips, crackers, biscuits, warps, frankies....yeah basically anything.

Ingredients:

1 kg strawberries

3 tablespoons jaggery/gud

1 teaspoon fennel seeds/saunf

1/2 teaspoon cumin seeds/jeera

1 teaspoon oil

1 tablespoon grated ginger

Juice from 1 lemon

3 green chillies slit

Salt to taste

Method:

Remove the stems from strawberries. Wash and pat dry.

Take a fork and mash strawberries roughly in a bowl.

Heat a pan and add oil.

When oil is hot add green chillies.

Add fennel seeds and cumin seeds.

Turn the flame to low. Add in strawberries and jaggery. Cook covered for 15 minutes.

After 15 minutes add in ginger, lemon juice and salt.

Cook again uncovered for 10 minutes.

Let the chutney cool down. It must become mushy and no water must be visible.

Notes:

You might need to add more jaggery if strawberries are sour. Mine was over ripened so I used less jaggery.

You can use sugar instead of jaggery.

Store it in air tight container for 2 weeks in the fridge.

Beetroot Raita Withe Smoked Chilli : Beetroot Yogurt Dip

Summer: ah, synonymous with colors, brightness and freshness; the season that calls for cold salads, chilled beverages and quick cooking. This Beetroot Raita with Smoked Chili is one summery dip that sets up the complete sunshine mood – the tang of the yogurt, the sharp spike from charred chili and the beautiful pink color of beetroot.

Beetroot Raita can be paired with anything! Serve it as a side with Indian curries or parathas, or pair it up with rice dishes like pulav or briyani. Stuff it in pitta pockets with salads and kebabs, or just enjoy it like a dip for carrot sticks, crackers, nachos or chips.

It has everything that you need in a good dip- color, texture and just the right flavors. Bring it on, its summer time!

Ingredients:
1 cup yogurt
1 medium size beetroot
1 green chilli

Salt to taste

1 teaspoon sugar

1 teaspoon chopped coriander leaves

1 cup water

Method:

Put 1 cup of water to boil. Add chopped beetroot in the water. Boil for 1 minute.

Drain the water and let beetroot cool.

Hold the green chilli with a pair of thongs and roast on open fire.

In a blender blend yogurt, beetroot, chili, sugar and salt until smooth.

Sieve the blended mix through sieve. This helps to give it that velvety texture.

Garnish with chopped coriander leaves.

Notes:

You may need to add more sugar depending on how sour the yogurt is.

This can be made one day in advance.

Red Kidney Beans Hummus: Beans Hummus: Summer Dip: 5 Minute Hummus

Good news! Summer is here and let’s pretend it’s going to be this nice for the whole year. Bring on some chilled cocktails, cold pasta salads and sandwiches. Are you gearing up for a beach bath, or having a BBQ in the park? Spending some me-time with a book or just watching a movie at home? Whatever it is, you guys have to bring in some colours, some happiness in form of Corkers. When the postman delivered this huge box of crisps at my door steps, the colours just brightened up my mood. Pink, purple, orange, blue, green all packed with crunchy crisps and flavours. 

What makes Corkers crisps so special is the fact they are made from delicious Naturalo potatoes, grown in the black, peaty fenland soil of Cambridgeshire, which give the crisps a unique crunch and makes them perfect for frying.  Not only are the potatoes grown on the family farm but it’s also here that they are hand-cooked to perfection.

You can pick your packet from seven bold British flavours, each featuring top quality, all-natural ingredients and cooked in fresh sunflower oil:

• Pork Sausage and English Mustard – Expect the delicious flavours of barbecued British bangers finished with a hint of Old English Mustard
• Red Leicester and Caramelised Onion – A winning combination of slow roasted onion and rich creamy red Leicester cheese
• Sea Salt and Cider Vinegar – Made using the finest English cider which is sweet in taste with a hint of zest, these crisps will make your mouth water with every crunch
• Sea Salt and Black Pepper – Sure to warm your pallet, these Gold Taste Award winning crisps are made from sweet and hot peppers
• Duck and Hoisin Sauce - A partnership of two British greats, both the duck and the Naturalo potato, hail from the Corkers family farm.

I opened the packet of my favourite Sweet Thai Chilli crisps and the aroma was too tempting. Spiked with sweet chilli and herds; perfect crunch-you would only want more and more. Sea Salt flavour chips are simple and yet so elegant. Indeed it has won them great taste golden award. Fried to perfection, seasoned just right and the crunch is bang on. What else you would want in a crisp? Why not crush these crisps and add some crunch on your boring salads or pastas. Or escort them as a side with burgers, patties or any snack. Dive right in; Corkers Crisps are great for picnics, barbecues, potlucks, parties, and more! I am yet to try all the packets, but you can click here to check all delicious flavours.

Dips that would go with these crisps are:

Spinach Chutney

Quick Sweet Chilli Dip

Roasted Kiwi Dip

Pomegranate Dip

Or like me, add  Mediterranean flair to your summer menu. Pair with it hummus. Not chickpeas hummus (so yesterday!) but Red Kidney Beans Hummus: a.k.a rajma. A deep earthy flavoured hummus. Burnt garlic, green chillies, coriander leaves, ton of olive oil and lime juice- all blended into a velvety creamy dip. This will get ready in 5 minutes if you are using canned beans. Loaded with goodness of proteins, healthy fats and vitamin C. Pop open a beer or a drink, bag of crisp, this dip and enjoy summers.

Ingredients:

1 can or 400 grams Red Kidney Beans/Rajma

2 cloves garlic

1 green chilli

5 tablespoons coriander leaves chopped

2 tablespoons lemon juice

Salt to taste

4 tablespoons olive oil

2 tablespoons water

Method:

Wash and drain the red kidney beans. Strain and keep aside.

Roast garlic on open fire. Peel the skin and keep aside.

In a food processor or grinder, grind everything together till you get creamy dip.

Serve.

Notes:

If using raw beans, soak it overnight in water. Next day drain the water and boil in the open pan or pressure cooker till it becomes soft.

You can use cumin powder as well (jeera powder) in the recipe.

Coriander leaves can be substituted with parsley leaves.

You have to use a good quality olive oil for a nice texture. I recommend Colavita Extra Virgin Olive Oil.

Serving suggestions:

Serve with cucumber or carrot sticks.

Pair with bread, crackers, nachos or chips.

Use as a spread for sandwiches or pita pockets.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Corkers Crisps and SpringPr for sending crisps for review.

Roasted Kiwi Raita: Summer Dip: Side for Rice Dishes

Long sunny days are what I am seeing in London these days, not that I am complaining. Infact we both are enjoying every bit of it. Evening walk by the river, flowers in the house and then did this barbeque in the balcony on Sunday. Isn't it a great idea of use and throw disposable barbecue kits? Once the paneer tikka was done on bbq the coals were still warm and burning and thus I decided to roast fruits on it. I only had kiwi in the fridge and with no further thoughts I smoked it on leftover heat of charcoal.

Roasting is a simple that gives you elegant results. Roasting brings out the natural sweetness from fruits which just intensifies the taste to another level. Once the kiwis were roasted I had no idea what to do with. I wanted to something nice with it but had very little time in hand. While Mr. Husband was preparing simple pulav that day for dinner, it was then it struck me to put together burnt kiwis and yogurt and craft riata.

Looking for more roasting recipes? Check these out:
Fennel Roasted Cherry Tomatoes

Roasted Orange Lemonade

Roasted Winter Soups

Roasted Okra

Riata is condiment made with yogurt (dahi) used either as a side or dip. It can be made with or without fruits and vegetables and is then seasoned with simple spices. Roasted Kiwi Riata is no exceptional, it is just a mix of roasted kiwis, mint leaves, salt and sugar. There is no thumb rule that you have to follow in this recipe, you can use black salt, chaat massala, red chilli powder, chopped green chillies or roasted cumin powder as well. Make it as per your taste but if you roasted kiwis the riata will taste just amazing.

Another great thing about this riata is that it super healthy and can be paired with anything. Serve as dip for nachos, chips or crackers. Serve in pita pockets with kebabs or potato patties. Great side for rice dishes such as  methi mutter pulav, basic biryani, corn rice or mixed capsicum rice.

Author: Shweta Agrwal

Cusine: Indian, Pakistani, Bangladeshi

Ingredients:

1 cup yogurt

3 kiwis

Salt to taste

1 teaspoon sugar

2 teaspoon mint leaves chopped

Method: Roast kiwis on fire directly. Else line a baking sheet with foil. Grill in the oven at 200C for 10 minutes. The skin of kiwis should turn dark and pulp should be soft. Let it cool down. Peel the skin.

In the blender put yogurt, kiwi pulp, salt and sugar. Blend into smooth paste.

Garnish with mint leaves. Serve.

Notes:

I used low fat yogurt, but feel free to you use any.

If you like spicy dips, feel free to add black pepper powder or chopped green chillies.

Serving suggestions:

This is a dip, so goes well with nachos, crackers, chips or biscuits.

I like to sometimes have it as a side with mixed vegetable paratha, bombay tava pulav or baked potato wedges.

To complete the meal you can use this with salad and vegetable kebabs in pita pockets.

Pomegranate and Yogurt Dip: Anaar Ka Raita: Healthy Summer Recipe

Happy Monday everyone. Looks like I am hooked on pomegranate these days. I don’t why but I cant get over this beautiful fruit. Every time I see it, I get a lesson- create a life that is good on the inside, and not just the one that looks good on the outside. Outside it is rugged and tough, inside it is beautiful where every seed looks like pearl-fresh, sweet and alive.  Other then this important lesson, pomegranates are also high in nutrients that give you glowing skin and healthy digestion. I know peeling it can be difficult and time consuming but that should not stop you from buying pomegranates. Need some motivation and proof, then see this post  on what is the benefits of pomegranates and why should one eat it more?

I am still in the weekend mood so feeling a bit lazy to type more, so let me quickly get to the recipe- Pomegranate and Yogurt Dip. This is in one word the best summer dip ever-its quick, light on tummy and super healthy. This dip is like spring in the bowl-so bright and beautiful-sigh!.  Creamy thick yogurt is mixed with juicy fresh pomegranate, in it goes hint of mint and some tangy spice mix (chaat massala) and there you have one amazing, super easy dip ready.

In India this is simply called as Anaar Ka Raita, which is paired with rice dishes such as  methi mutter pulav, basic biryani, corn rice or mixed capsicum rice.. In my home, this is preferred more like an evening nibble snack served with biscuits, nachos, crackers or chips. Sometimes we just head to the nearest park with a good book, a bottle of wine, this dip and some biscuits. 

Ingredients:

1 cup yogurt/dahi

1/4 cup pomegranate seeds/anaar

1 teaspoon chaat massala (recipe here)

2 leaf of fresh mint/pudhina

Method:

Mix yogurt and chaat massala properly.

In it, add pomegranate seeds and mint leaves. Mix.

Serve in a bowl.

Notes:

I used low fat yogurt, but feel free to you use any.

Chaat massala is available in any Indian grocery store. Or you can buy MDH Chunky Chat Masala .

If you like spicy dips, feel free to add black pepper powder or chopped green chillies.

Serving suggestions:

This is a dip, so goes well with nachos, crackers, chips or biscuits.

I like to sometimes have it as a side with mixed vegetable paratha, bombay tava pulav or baked potato wedges.
To complete the meal you can use this with salad and vegetable kebabs in pita pockets.