Mango Tomato Chutney

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This chutney is very spicy and at the same time sweet to taste. It was so delicious that it got over in the first serving itself! The recipe asked for green mangoes but it looked too appealing and I decided to make it with the sweet mangoes I had at hand ;p

Ingredients:

1 Mango, peeled and cubed

2 large tomatoes, cored, blanched and deskinned before chopping

20 curry leaves

3 tablespoons ghee or butter

2 teaspoons black mustard seeds

2 1/2 teaspoons ground cumin

1/2 teaspoon red chilli powder

1/2 teaspoon turmeric

1 cup chopped green onion

1/2 - 3/4 teaspoon salt

Cilantro to garnish

Method:

In a large skillet, over medium-high heat, melt the ghee, add the mustard seeds. As the seeds begin to pop add the curry leaves, stirring briefly until wilted.

Add the tomatoes, cumin, red chilli and turmeric. Stir, then cook on low heat for about 10 minutes.

Stir in mango, cover skillet, and cook for another 10 minutes. Add salt and green onion, cooking uncovered for about 3 minutes. Serve hot or cold.

Tomato and Fresh Chilli Chutney

This Chutney is more like a mild salsa, or rather a dip and it will go well with any mexican food. The recipe asked to be served chilled, and combining it with alu parathas and qeema was a disaster. My sweet hubby pretended to like it but I know its another mishap in the kitchen. But I must tell you it has a pleasant taste and if you are planning on making some home made salsa, then I recommend you go for it.

Ingredients:
1 red bell pepper
4 tomatoes
2 fresh green chillies
1 garlic clove crushed
1/4 tsp salt
1/2 tsp granulated sugar
1 tsp chilli powder
3 tbs tomato paste
1 tbs cilantro

Method:
Half the red pepper, deseed it and remove the core

Process the pepper with the tomatoes, chillies, garlic, salt, sugar, chilli powder, tomato paste and cilantro along with 2 tbs water in a food processor until smooth. I used the mini food prep (the newest member in my kitchen)

Transfer to a sterlized jar and chill. It won't stay long in the fridge since the raw tomatoes started leaving water.

Khara Masala Chicken

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Whole spices are used in this recipe giving it a wonderful taste and rich flavor. Besides its pretty gorgeous to look at. This is a dry dish and is best served with curries and dals.


Ingredients:
3 curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp onion seeds
1/2 tsp crushed dried red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp salt
1 tsp shredded root ginger
3 garlic cloves, sliced
4 tbs oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
1 1/2 lb boneless chicken, cubed
1 tbs fresh cilantro sprigs

Method:
Mix all the seeds listed above, together with the curry leaves and salt. Add the shredded ginger and garlic cloves to the spice mixture in the bowl and stir well.

Heat oil in a deep pan and add the spice mixture, slip in the green chillies and mix further.

Add the sliced onion into the pan and fry over a medium heat for a few min's, until the onions are flavored with the mixture.

Finally add tomatoes and chicken cubes and cook further for 10 min's. The chicken should be cooked through and the sauce reduced.

Stir everything together well, add cilantro and serve hot.

Saucy Chicken

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Another one of my inventions...I used all kinds of sauces and came up with this recipe. I love the beautiful red color and the taste is awesome.

Ingredients:
1 lb chicken, boneless cut in cubes
1 1/2 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
1 tsp white vinegar
2 tsp soy sauce
3 tsp worchester sauce
2 tsp tabasco sauce
2 tsp tomato ketchup
2 tsp Maggi Hot and Sweet tomato chilli sauce
6oz can tomato paste

1 onion, thinly sliced
2 tbs oil
1 cup water
Cilantro sprigs for garnishing


Method:
In a bowl, empty all the ingredients listed above from the chicken right down to tomato paste. Mix in to coat the chicken well. Marinate it for atleast an hour.

In a deep pan, fry the onion and as it starts to turn slightly brown add the marinated chicken and stir it in well.
Add water and shut the lid. Cook it until the water has dried up and oil starts forming on top or the chicken is tender.

Garnish with cilantro and serve with hot rice.

Tomato Chutney

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Tomatoes are abundant come summer and I always stock up loads of them for a spicy chutney which is so versatile, it can be eaten with toasted bread to even biryani. So here is my version of tomato chutney...

Ingredients:
6-7 vine ripened tomatoes
2 tbs oil
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 1/2 tsp salt
1 tsp cumin mustard powder
1 green chilli slit in halves
Cilantro sprigs for garnish

For tempering:
generous amount of curry leaves
2 dried red chillies
1 tsp each-cumin and mustard seeds

Method:
Chop tomatoes finely and keep aside.

Heat the oil and add cumin and mustard seeds, as they start to splutter add the dried red chillies. Finally throw in the curry leaves.

Slip in the chopped tomatoes and add ginger garlic paste, red chilli powder, turmeric and salt and shut the lid.

When it starts to leave oil on the sides add the green chilli and cilantro.

Finally add the cumin and mustard powder and mix in well. Here I served it with Chicken Biryani.

Tomato Chicken

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Here is one recipe that I can wholly take credit of. I mixed up couple ingredients and the end result was simply delicious.


Ingredients:
4-6 medium sized tomatoes
1 lb boneless chicken, cut in cubes
1 onion, thinly sliced
1 tsp red chilli powder
1/2 tsp turmeric
1 1/2 tsp salt
1 tsp ginger garlic paste
2 tbs oil
1 green chilli
cilantro for garnish

For tempering:
5-6 curry leaves
1 tsp each, cumin and coriander seeds


Method:
Heat oil in a deep pan and add cumin and coriander seeds as they begin to splutter add the curry leaves. Slip in the onions and stir briskly, as the onions turns slightly golden brown add the ginger garlic paste and continue stirring. Put the salt, red chilli powder, turmeric and green chilli and let the spices coat the onions. As soon as oil starts to seperate from the spices, add the tomatoes, if you are using Campari tomatoes, add just a little amount of water, maybe half a cup.



Finally add chicken along with 1/2 cup water. Place a lid and let in cook for sometime, or until the chicken is tender and has absorbed the flavors well. Serve hot with either rice or naan.