Raw Mango Chutney or Kacha Aamer Chutney

For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart. 

Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.

Preparation time: 5 mint.
Cooking time: 15 mints.

Ingredients:
1.Two raw mango.

2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:

Wash and peal the raw mango, then cut some small thin pieces.

Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.

Fry for some time, then add the turmeric powder and some salt stir for some time.

Now add some water and cook till the mango pieces are half boil

Now add some sugar and cook in very low flame till the chutney become thick.

Now sprinkle the dry roasted fenugreek and fennel seeds powder.

Serve cold and enjoy the sweet and sour taste.

Raw Mango Chutney or Kacha Aamer Chutney

For me Raw Mango is one of the special attractions of spring season. The smell and the taste always give us a nice feeling. I remember in my childhood days my grand maa used to make lots of Chutney with the raw mango and within a day we all finished them. Few things are always close to our heart. 

Some simple things bring lots of smile in our face and raw mango is one of them. Almost all Bengalis like to have this kind of sweet and sour chutney after dinner or lunch. The recipe I learnt from my Ma. But I am sure my one is not at all like her.

Preparation time: 5 mint.
Cooking time: 15 mints.

Ingredients:
1.Two raw mango.

2.Few mustard seeds.
3.One dRY red chili.
4.Few Fenugreek seeds, Few Fennel seeds( dry roast and grind).
5.Pinch of turmeric powder.
6.Salt and sugar as per taste.
7.Mustard oil.

Process:

Wash and peal the raw mango, then cut some small thin pieces.

Put some oil in a vessel and add the mustard seeds and the dry red chili after few seconds add the raw mango pieces.

Fry for some time, then add the turmeric powder and some salt stir for some time.

Now add some water and cook till the mango pieces are half boil

Now add some sugar and cook in very low flame till the chutney become thick.

Now sprinkle the dry roasted fenugreek and fennel seeds powder.

Serve cold and enjoy the sweet and sour taste.

Anaros er Chutney or Pineapple Chutney

Pineapple is a juicy and tasty fruit which is one of my favorite fruits. The outside texture of pineapple is really too good. But it’s really a difficult task to cut them in proper way. Pineapple is a tropical fruit, can use as juice, cooking and raw. Raw pineapple tastes really awesome what I love about the fruit is the smell.

Last week I purchased one Pineapple from market, and almost half of the fruit we finished on that day itself. But after that I didn’t want to have it raw so I planned to do something with them. Instead of having the raw pineapple you can make some delicious PINEAPPLE CHUTNEY which is really an awesome dish. I prepared some PINEAPPLE CHUTNEY two days back with the help of one of my dear friend Chitrangada Kundu. Me and my husband relish the chutney very much hope all pineapple lovers gonna try this one very soon.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.One small half pineapple.

2.Few raisins.

3.Few fennel seeds.

4.One dry red chili.

5.One tea spoon lemon juice.

6.A pinch of salt.

7.Four table spoon sugar (as per taste).

8.Sunflower oil.

Process:

Finely sliced the pineapple pieces, and soak them in to some salt water for 10 mints.

Soak the raisins in a cup of water.

Now add some oil in a vessel and add the fennel seeds and the dry red chili, after few seconds 

add the sliced pineapples and stir for some time.

Now add some water, and cook till the pineapple boiled nicely.

Now add the sugar and the raisins and cook in very low flame for 20 mints.

Now add the lemon juice and mix well, remove from heat.

That one is really made your stomach happy. 

Onion & Tomato Chutney

One of a very easy and jhotpot or fast chutney is Onion & Tomato chutney. This one I came to know from my friend Varna Menon. This one is really good with Dosa, Idli or Medu Vara.

Plain rice and this chutney also will be a good combination. And I think this one is good with any other veg pakora.

 
Preparation time: 5 mints.
Cooking time : 15 mints.

Ingredients:

1.One large chopped red onion.
2.One large chopped tomato.3.Four clove chopped garlic.
4.Three to four dry red chili.

5.Few curry leaves.
6.Few mustars seeds.
7.Few urad dal, few chana dal
8.Little tamarind pulp.
9.Salt & sugar as per taste.
10.Sunflower oil.
Process:
Put oil in a vessel and add the dry red chili and chopped garlic.

Now second add the chopped onions. Fry till they transparent, now add the chopped tomato and cook till they melt.Now add the chana dal, tamarind pulp and little salt and sugar.

 Cook for some time and let it cool.Now make a smooth paste with them.

Add some oil in a pan and add curry leaves, urad dal and mustard seeds when they start popping and the mixture and mix well.

Your chutney is ready serve anything you like. But for me this one is best with Idli.

Coconut & Coriander Chutney

Any South Indian food is incomplete without the chutney. The chutney is the key dish with all South Indian dish. Today first time I prepared Coconut and Coriander Chutney. And the result is so good. I really enjoyed my lunch with this chutney. It’s a very easy and simple recipe. I think this chutney will be good with any kind of paratha also. Just for a change I ate a spoon of rice with this chutney which is really too good and really I never thought about that before.
Previously I prepared coconut chutney once but never tried with coriander before. 
 

Preparation time: 10 mints.
Cooking time: 10 mints.

Ingredients:
For Chutney:1.Half cup chopped coconut.
2.One bunch coriander leaves.

3.One inch ginger.

4.Two to three green chilies.
5.A small tamarind pulp.
6.Salt & Sugar as per taste.
For tarka:
1.Few urad dal.
2.Few mustard seeds.
3.Few curry leaves.
4.One table spoon oil.

Process:
Add the coriander leaves in a vessel with little water. When its start melt add all other ingredients. Let it cool.

 
Make a smooth paste with the above chutney ingredients.

 
Now add oil in a vessel and add few urad dal, few mustard seeds and few curry leaves, when its start splutter add the chutney mixture into the vessel. Mix nicely.

 

Your Coconut & Coriander chutney is ready enjoy with Dosa or Idli.