Chivda Chutney

Chivda Chutney is a classic chutney made with Maharashtrian favorites peanuts, sesame seeds and dry coconut flakes. It is used as a condiment and adds a special flavor to any meal.

I had never tasted this chutney before. I found it in an old cook book. The combination of the ingredients made me want to try it.

You will need
1/4 cup roasted ground peanuts
1/4 sesame seeds
1/4 cup dry coconut flakes
1 tsp. lime juice
1/2 Serrano pepper, deseeded and minced
1 tbsp. olive oil
salt to taste

You will need peanuts, sesame seeds and coconut flakes in equal proportions. You can increase or decrease the amount.

Add the olive oil and lime juice to a pan and heat it. When heated add the Serrano pepper.

Now add the peanuts, then sesame seeds and lastly the coconut flakes. Season with salt. Roast on low flame until they turn crispy.

Turn off flame and transfer contents from the hot pan.

Cool completely before storing. This chutney can be stored for about a week.

Jaggery Mustard Instant Mango Pickle

Over the last couple months I have noticed the logo of the Indian Cooking Challenge but never dug deeper. Finally last month I asked Srivalli what the ICC was about. ICC is where a group of ladies challenge themselves to prepare an authentic Indian dish every month. When I decided to join the group Valli asked me to suggest a recipe for my first month with the group.

The recipe was for the month of February and this is the month raw mangoes start trickling into the market. My mother and the generations before her got busy pickling the mangoes into sweet and savory pickling liquids to last the whole year. While the flavors of these preparations filled the house the pickles themselves would not be ready for a few weeks. In this interim period instant pickles ruled the roost. One such pickle is the jaggery mustard mango pickle.

This is a simple Maharashtrian recipe and is very tasty. However, it does not last very long. It should be finished within 15-20 days.

You will need
1/4 Kg or 1/2 lb raw mango
1/2 cup red mustard seeds
1/2 tsp. fenugreek seeds
1 cup jaggery
1/2 cup red chili pepper powder
1/4 cup salt
1 tbsp. turmeric powder

Tempering
1/2 cup oil
1 tbsp. mustard seeds
1 tsp. asafoetida
1/2 tbsp. turmeric powder

Wash and peel the raw mango. Remove the seed and dice. Alternately using a wide tooth grater grate the pulp. Keep aside.

Heat the oil for tempering in a pan and add the mustard seeds. When they crackle add the other ingredients for tempering and turn off heat. Let it cool completely.

Grind the red mustard seeds, fenugreek seeds, turmeric powder, red chili powder with 1/2 a cup of water into a fine paste. Blend in the jaagery and the salt.

Mix the ground masala with the diced or grated mango. Pour the cooled tempered oil mixture over the top.

The pickle is ready. Keep it overnight and it will be ready to eat. It will last about 15-20 days.

Note:
This pickle is usually made when raw mango are easily available as this pickle cannot be stored long term. The smaller the pieces of mango the quicker the masala seeps through. Dicing or grating the mango helps the flavor to be absorbed quickly. This is my mother's recipe. In the US I usually reserve a tablespoon of salt to keep the pickle from getting too salty. Adjust the red chili pepper according to taste. Or use paprika for a milder flavor.

Pudina Chutney (Mint Chutney)

This chutney is not usually on a Maharastrian thali. You generally see cilantro chutney. Pudina chutney may be included for special occasions. Pudina or mint leaves have a very refreshing taste.

This chutney takes only a few minutes to make with a blender. I remember when I was a child the maid used to grind the chutney using a grinding stone. Most homes including mine do not have a grinding stone anymore.

You will need
1 big bunch of cilantro
1 small handful of pudina (mint) leaves
2 tbsp. dry roasted peanuts
salt to taste

Grind all the ingredients together in a blender to form a thick paste with as little water as your blender will allow.

Tomato Chutney with peanuts

Chutneys and pickles have a special place in the Indian meal. They add a little tangy, spicy flavor to the food. Chutney is served with a meal or a snack. This chutney goes well with savory pancakes or dhirdi. Roasted peanut powder is added to a lot of Maharastrian dishes. The peanuts in this recipe give it a nutty texture and complete the medley of flavors. When I first posted this recipe I paired it with  wheat flour dhirdi for a quick lunch.

I was very new to blogging then and I always felt the pictures did not do this recipe justice. Four years later I have updated this post with new pictures. I got a chance to make a very flavorful and easy chutney again. This time I paired it with poli/bhaji (Indian flatbread and vegetable side).

You will need
3 medium sized salad tomato, chopped
1/2 onion, chopped
1 serrano pepper, deseeded and minced
1 clove garlic, minced
1 tsp. mustard seeds
1 tsp. asafetida
1 tsp. turmeric powder
3 curry leaves
1 tbsp. roasted peanut powder
salt to taste
olive oil

Heat 1 tbsp. of olive oil in a pan and add the mustard seeds. When the seeds crackle add the asafetida and turmeric powder. To this add the serrano pepper and garlic. Sauté for a minute and add the onions. Let the onions cook for about 5 minutes.

Add the curry leaves and saute for a couple minutes. Add the chopped tomatoes, turn up the heat and let it cook.

Stir frequently to avoid burning. Once the tomato juice evaporates the chutney will begin to come together.

Add the roasted peanut powder. Turn off heat and mix well.

The chutney is ready.

Enjoy!

Green Coriander Chutney

This recipe was given to me by my sister. It is a healthy alternative to the coconut chutney and just as flavorful.

You will need
1 Granny Smith apple (green apple) chopped into cubes
1 handful fresh coriander leaves (washed)
1/2 cup peanuts
1 serrano pepper
salt to taste

Grind all the ingredients into a thick paste using a blender. Use a couple of tablespoons of water if required.