Condiments – The Secret Ingredient

Appetiser

Fresh Apricot and Coriander Chutney | Khumani aur Dhaniye Ki Chutney | Khubani Ki Chutney

By anshu June 5, 2017

A few days back I have made this delicious Apricot and Almond Cake. I had a handful Apricots left from baking. Incidentally, I was talking to my friend Kanika and she told me she just made fresh apricot chutney. I was intrigued to try it. When I saw the picture of her chutney on instagram I immediately went inside the kitchen and made this simple yet delicious chutney with freshness of coriander and sweetness of Apricots. Thankyou Kanika it was amazing!!!! This is an addition to my long list of chutneys I keep trying. They add a zest to my taste buds. Definitely this is a keeper.

If you have any such recipes of your favourite chutney, share them with me, I would love to try them and post on my blog giving due credit to you 🙂 In the meanwhile you can try these other chutney recipes from my blog : Aam Ki Launji, Kaccha Aam Aur Lehsun Chutney, Green Ber Ki Chutney, Red Chilli Sweet Chutney, Aalubukhara Chutney, Raw Mango Chutney with Mint and Coriander, Khatti Meethi Kacchey Aam Ki Chutney, Phalahari Dhaniya Chutney , Tomato Onion Garlic Chutney, Palak Dhaniya Chutney, Coconut Chutney, Pudina Chutney.

Directions:
1. Wash some fresh apricots and pat them dry. Deseed them and cut them into quarters.

2. In a chutney grinder add apricot quarters along with green chili.

3. Also add washed Coriander sprigs and red onion.

4. Add Rock Salt and Roasted Cumin powder.

5. Churn everything into a smooth paste.

6. Serve with your favorite snack like Vegetarian Raw Bananas & Potato Croquettes, Baked Broccoli Cheese Patties, Baked Paneer Corn Kababs, Sabudana Tikki, Veg Shami Kabab, Baby Corn Satay.

[whohit]ApricotCorianderChutney[/whohit]

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Chutney

Aam Ki Launji | UP Style Raw Mango Chutney with Nigella Seeds

By anshu May 31, 2017

Every year my father sends us raw green mangoes from his yard. They are in abundance and which means I get to try so many different recipes. But honestly I find this as an excuse. I clearly enjoy trying out new ways to utilize these green raw beauties. Last year I tried Kaccha Aam Aur Lehsun Chutney, Fresh Turmeric Pickle with Green Mangoes , Raw Mango Rice, Aam Ka Panna, Raw Mango Chutney with Mint and Coriander, Instant Raw Mango Pickle South Indian Style. And this year I am going even more crazy. I wanna make every possible recipe on the planet with Raw mangoes 😛 This Aam ki Launji is the first thing I tried. Its my Mother in laws recipe and is native to Uttar Pradesh state of India. The Launji or Chunky Mango Chutney turned out gorgeous! Although I am allergic to Fennel seeds but I went steady and added them anyways not thinking of the consequences. Fortunately I am alive and kicking as yet. 😛

If you are looking for Mango Chunda which is similar Sweet and sour Raw Mango Chutney from Gujarat, you must try this recipe. I have already made Punjabi Style Raw Mango Pickle which is my mommy’s recipe. I will be posting it soon. I have also made Dal with Raw Mangoes. It was lip smacking. I will be sharing that also in the next few days. If you have any recipe with raw mangoes let me know I will try them out and post on my blog space giving due credit to you.

Directions:
1. Wash and peel raw firm mangoes and cut them into long slices. You can even grate them but this will change the texture and the cooking time will vary.

2. In a wok add some oil and heat it up.

3. Add Nigella Seeds, Fennel Seeds and Asafoetida.

4. Add salt, Turmeric Powder and Red Chilli powder.

5. Add Mango slices to the spice mix and toss everything together.

6. Add water to the wok cover with a lid and let the mangoes cook down a little. They should become al dente and not mush.

7. Once it has cooked up a little, add jaggery to it. I have added crumbles jaggery so that it mixes evenly. You can cook little longer till the launji becomes thick in texture.

8. Transfer it to a jar on getting to room temperature. Keep it refrigerated and stays for more than a week.

Other Raw Mango Recipe you can try are: Kaccha Aam Aur Lehsun Chutney, Fresh Turmeric Pickle with Green Mangoes , Raw Mango Rice, Aam Ka Panna, Raw Mango Chutney with Mint and Coriander, Khatti Meethi Kacchey Aam Ki Chutney, Instant Raw Mango Pickle South Indian Style

[whohit]AamkiLaunji[/whohit]

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Apples

Apple Spiced Butter | Stovetop Apple Cinnamon Butter Recipe

By anshu September 8, 2016

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I have been doing a food consult for an Organic Village Resort in Mukteshwar, Uttrakhand by the name Dyo. It’s a gorgeous property in the middle of an Apple orchard spread over 25 acres. It’s a divine lap of nature with organic fruits and vegetables. They offer ‘farm to table’ experience to their guests. Everything you eat there is all grown organically in the property. If you are travelling to this part of the country you must ensure you spend a few days with them for a ravishing experience into the wild.

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When I went for my food consult last month I picked up two boxes of Apples for myself and my family. Apart from making other amazing dishes with Apples I utilized them in making this huge batch of delicious Apple Butter. It came out creamy, spicy and lip smacking. I smeared on my toast and for a second I was in heaven. You can use this to make Pan cakes, Cakes, Brownies and many other things. This is usually made in a slow crockpot overnight. However I made it in a normal saucepan and it was still delicious and super quick! So if you have apples in abundance put them to right use by making this tempting Apple Butter.

Directions:

1. Take some fresh apples and wash them thoroughly under running water.

2. Cut them into four pieces and core them discarding the seeds.Do not remove the peels.

3. Further cut them in cubes and set aside.

4. In a large pan add the cubed apples and add ground cinnamon and cloves.

4. Squeeze in some lemon juice and add salt and maple syrup.

5. Combine everything together and cover the pot with the lid and let it cook on low flame for 30 minutes to 45 minutes or until everything is squishy squashy. Do not forget to stir it from time to time. Caution! at this point of time your house will start smelling like a cinnamon Bomb! Ummm aaha!

6. I also added additional brown sugar to make it a lot more sweeter. You can skip it if your apples are very sweet and your maple syrup gives you the desired sweetness. You will now notice your apples are bubbly and syrupy. Continue to cook till the syrup is reduced.

7. Once that syrup has reduced you know your apples are ready to be pureed. Put them in a blender and make a smooth butter like puree.

8. Let it come to room temperature before you transfer it to glass mason jars. Keep them refrigerated and it stays good for months. Just remember to use a clean, dry spoon before taking it out of the jar. Enjoy the deliciousness.

Other recipes using apples you can try are: Apple Crisp, Apple Raisins Streusel Bread, Apple Bulgar Pudding, Apple & Cinnamon Pancakes.

AppleButter_Featured4 [whohit]AppleButter[/whohit]

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