Different chutnies or Thokayal

[sherlyk]

Ginger Chutney

Ingredients:
Ginger
Lemon
Green Chilli
Salt

Method:
1. Crush ginger, green chili and salt together.
2.Then pour lemon juice and serve.

Green Chutney

Ingredients:
Green coriander leaves 1 cup
Green chilli 2
Ginger 1/4 inch
Lemon juice 2 tbsp.
Salt to taste

Method:
1.Grind coriander leaves, ginger and green chilli together.
2.If the paste is too thick, add little water.
3.Then add lemon juice and salt. Mix well.


Peanut Chutney

Ingredients:
Peanuts ..... 1 cup
Soft chana dal ... 1/4 cup
Green chilli ........ 2
Lemon juice ....... 2 tbsp.
Yogurt (curd)..... 1 tbsp.
Mustard seeds.... 1/2 tsp.
Vegetable oil...... 2 tsp.
Salt to taste

Method:
1. Roast the peanuts and remove the skin.
2. Grind peanuts, soft chana dal, yogurt and green chilli together.
3. Add lemon juice and salt and mix well.
4 Heat oil in a pan. Add mustard seeds and let it splatter. Remove from heat and pour the oil over chutney and mix well.

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[sherlyk]

Chilli Pickle
Ingredients:
Green chilli ............... 200 grams
Lemon juice ............. 1/2 cup
Red chilli powder ..... 1 tsp.
Fenugreek seeds .... 1/2 tbsp.
Mustard seeds ......... 1/2 tbsp.
Turmeric Powder 1 tsp.
Cumin powder (roasted) ...2 tsp.
Salt to taste
Vegetable oil ...... 3 tbsp.
Method:
1. Powder the mustard seeds and fenugreek seeds and mix with red chilli powder, turmeric powder, cumin powder and salt.
2. Cut green chillis into thin slices and dip in lemon juice. Keep for an hour.
3. Make the oil slightly warm and add all the spices
4. Add this to the green chillis dipped in lemon juice and stir well.
5. Put the chilli pickle in a glass bottle and use after 4-5 days.

BizHat.com - Health

[sherlyk]

Mango Pickle

Ingredients:
Raw firm mangos (medium) ... 4
Mustard oil ................. 2 cups
Mustard seeds ..... 1/2 tbsp.
Aniseed ................ 1 tbsp.
Nigella seeds .............. 1 tbsp.
Fenugreek Seeds ........ 1 tbsp.
Red chilli powder .......... 3 tbsp.
Turmeric Powder ............. 1 tbsp.
Salt ...............................1/4 cup

Method:
1. Cut each mango into 8 pieces. Put the mango pieces in a clean, dry earthern jar and add salt to it. Shake well. Keep in sun for one day.

2. Mix all the ingredients mustard seeds, aniseed, nigella seeds and fenugreek seeds, red chilli powder and turmeric powder.

3. Heat mustard oil well until smoky and then let it cool.

4. Mix all the ingredients and salted mango pieces thoroughly either with clean dry hands or clean dry spatula. Pour half oil and shake the jar so that all the mango pieces get properly coated with pickle masala and oil. Press firmly and pour the remaining oil. There should be enough oil so that all the mango pieces dip well in oil.

5. Close the mouth of jar with muslin cloth and keep in sun for 12-15 days before use. Stir and shake the jar carefully, atleast once in a day

BizHat.com - Health

[vineesh]

hmm...really tasty! ;)