Til ki chutney

End of December is Strom cooking

. It has lots of dips, chutneys and sides for the celebration of new year eve.

Here's a chutney which is Very suitable for winters and go well with salads., fries etc

Til ki chutney

Ingredients

White Til 1 cup
Coriander leaves handful
Green chilli 2
Black salt
Red chilli flakes pinch
Sugar 1/2 tsp
Lemon juice 1/4 cup

Toast Til on tawa

Grind all except lemon juice in sil batta. Add lemon juice and enjoy

Dhuni wali chutney

Dogricuisine

 

  Dhuni wali chutney

Ingredients...

1 bunch mint leaves
1 bunch coriander leaves
5-6 green chillies
black salt
1 tbsp carrom seeds / ajwain dry roasted
lemon juice 5-6 tbsp
1 tsp sugar

Method

Blend all with little water in mixer.

Pour in Bowl.

Take burning charcoal in a Katori. Place katori in centre of bowl. Pour 2-3 drops of mustard oil over burning charcoal and immediately cover bowl with big plate. Keep as it is for 5 mins. Remove plate and katori. Serve immediately

Tribal Green chilli Chutney

Tribal Green Chilli chutney

Very tasty and flavourful chutney prepared by tribals of Jammu and Kashmir. ( Mostly Bakkarwals and Gujjarwals)

Ingredients

Green chillies 10-12
onion chopped one big
mint leaves few leaves
Garlic cloves 2
lemon juice 1/2 cup
Red chilli flakes pinch
Salt
Method
Prick all green chillies with fork all over.
Roast them on flame.  They do it on burning charcoal.
Grind these chillies with salt,  onion, garlic and mint leaves on sil batta.
Put in a bowl. Mix red chilli flakes and lime juice.
Serve.

CHUKH

Chukh

This is a cross between pickle and chutney.

A delicacy from Chamba valley himachal pradesh....

Very tasty pickle to relish with dal and rice.

Ingredients

Rai Or brown mustard seeds 2 tsp
Fenugreek Seeds 1/2 tsp
Fennel Seeds 2 tbsp
Ajwain 1 tsp
Asafoetida/ Hing: pinch
Cumin seeds 2 tbsp
Corriander seeds 1 tsp
Oil 1 cup
fresh Green-red chillies coarsely grounded 1 cup
Ginger garlic coarse grounded 1/2 cup
dry mango powder 2 tbsp
haldi 1 tsp
Red chilli powder 1 tsp
Lemon juice 1 cup.
Salt

Method

Roast all whole spices and ground to powder.

In a wok heat oil. Add all grounded spice. Stir for two mins.

Add green-red chilli- ginger-garlic coarse mix.

Stir at low heat till they are little soft.

Add salt. Red chilli powder ,salt and mango powder and haldi.

Stir for two three mins.

Switch off gas.

Now let it cool. Pour in air tight jar and add lemon juice over it and refrigerate.

You can add Fine chopped dry fruits too.

There are many variations of the chukh in chamba valley.

Pyaz ki chutney ( onion chutney)

Pyaz ki chutney

Pahadi people make a quick and tasty chutney to relish with garam garam chulha fulkas.

Ingredients

Onions 3
green chillies 2
mango powder 2 tsp
Salt
Lemon juice 1/2 cup

Method

cut onion with skin to halves. Bake in chulha or put cut edge on hot tawa till you get charred effect.
Do not burn
Let it cool.
Peel onion and blend them with all other ingredients in grinder till paste.
If you have sil batta ground onions and green chilli with salt in sil batta and mix mango powder and lemon juice.
Relish with rotis.

Kachhe Aam ki chutney

Kachhe Aam ki chutney

 

Ingredients

Raw mangoes 2...
Red onion 1
Mint leaves 10-20
Green chilli 1
Sugar 1 tbsp
Salt to taste

Method

Peel and deseed and cut raw mangoes in slices .

Peel onion and cut in slices.

Blend raw mango and onion slices with rest of ingredients in a blender with little water.

Relish with Dal and Rice

Restaurant style coconut chutney.

Restaurant style coconut chutney.

 

 Ingredients

Fresh coconut 1...
2 tbsp roasted chana dal/ bengal gram
10 curry leaves
Green chillies 2
1 tbsp oil
2 garlic cloves
Red chillies 2-3
Mustard seeds 1/2 tsp
salt as per taste

Method

Grate coconut (use white part only)

Take oil in pan and put the curry leaves. Saute for a minute.

Now add the grated coconut, chana dal and saute for a minute on low heat.

Put this roasted coconut mixture into the grinder. Also add garlic cloves , green chilli and salt. Grind using water.

Dont make it too thin.

Temper with mustard seeds and red chillies.

GARLIC CHUTNEY

Lehsuni chutney

 

 Ingredients

Garlic cloves 20. ...
Dry red chillies 10
Salt to taste
turmeric powder 1/2 tsp
Brown mustard seeds 1/2 tsp
cumin seeds 1/2 tsp
Aafoetida (Hing) pinch
Mango powder 2 tsp
Mustard oil 4 tbsp

Method

1. Peel garlic cloves and chop it very fine.

Soak red chillies in warm water for half an hour and then drain all water and grind the chillies into paste.

Take wok, heat the oil till smokey.

Add hing, mustard seeds, cumin seeds and allow the mustard to splutter.

Keep the flame low and add garlic and red chilli paste. Saute it for few minutes until the garlic raw smell vanish and oil separates.


2. Add all the spices and salt. Add 1 cup water.

3. Mix everything nicely. Cook till oil separates.

Switch off flame and let it cool.

Store this in air- tight Jar.

You can refrigerate it for 15 days.

Walnut Chutney

Pahadi Chutney

The most traditional and rare recipe of Walnut chutney from Hills of Jammu and Kashmir especially Reasi , Doda and Bhaderwah.
This Chutney is prepared on Sil Batta ( Mortar and Pestle ) and finished with Dhooni ( charcoal fumes tempering)

You need

walnuts 10-12 pieces deshelled and chopped
chopped onion 1
Green chillies 2-3
roasted cumin seeds 1 tsp
red chili flakes
Salt to taste
Chopped Coriander leaves handfull
piece of charcoal and mustard oil

Method:

Grind the walnuts, onion, roasted cumin seeds, red chilli flakes, salt, green coriander and green chilli on Sil Batta.
Put in bowl. place a big leaf over chutney . Burn a charcoal on gas flame . Place over leaf. Pour little mustard oil. When fumes starts cover the bowl with lid. Let it stand for five mins.
open the lid and discard leaf with charcoal.
Relish the dhuni wali Pahadi chutney
You can squeexe lemon juice if you want

Lal Mirch ki Chutney

Lal mirch ki Chutney

A Style from hills

Ingredients:

Fresh Red chillies 250 gms
garlic cloves 2
mango powder 2 tsp
lime juice 2 lemons
turmeric powder 1 tsp.
Vegetable Oil 1 ladle.
a pinch of Asafoetida
cumin seeds 1 tsp
salt.

Method:

Wash and wipe the fresh red chillies, remove the stalks and dry them for two hrs .
Grind red chillies with garlic,salt , mango pwdr, salt and turmeric powder to a coarse paste using little water.
Heat oil in a small pan and crackle cumin seeds and add asafoetida and add this paste and mix well for five mins at low heat.
Switch off flame.
Add lemon juice. Mix well.
Ready to go with hot Rice and Dal

Aam Lachha

Aam Lachha ( Shusha)

A sweet and tangy Jammu' s favourite chutney.
In Jammu's dogri language it is called " Shusha"

Heres Recipe

Raw mango peeled and grated 1 cup
Thick curd 1/2 cup
Roasted and crushed cumin seeds 1/2 tsp
Red chilli flakes 1 tsp
Black salt to taste
Sugar  1 tsp
Method
Beat curd. Mix in grated raw mango.
Add cumin, black salt, sugar and red chilli flakes.
Mix well.
Enjoy with your meal.
It is really delicious. Try it
Remember  raw mango should be doubled than curd quantity.
And curd should be thick ( not watery)

Green Chutney:

Green Chutney:

Ingredients

Coriander leaves – 1 large bunch
 Roasted peanuts Unsalted  – 1/2 cup
Mint leaves – 10-15
Green chilies– 4
Garlic – 2 cloves
 Ginger  – 1/2 " grated
 Lemon juice – one Lemon
Chaat Masala 1 tsp
 Salt – to taste
Black Salt - to taste
Red chilli flakes 1 tsp
 

Method:

Combine all the ingredients except Lemon Juice in a blender and grind to a smooth paste.
Pour in a bowl. Add lemon Juice and Mix.

If you need little water for smooth grinding, you can use it.

Store in the refrigerator in an airtight container.

It can last upto one week

Raw Mango Chutney

I love Mango season a lot. You can make chutneys, pickles, shakes , Lassi, desserts and lots more with King of all fruits.

Just saw raw mangoes( Kairies) in vegetable market today and grabbed them.

Raw Mango Chutney

Shasha

Ingredients

Raw mangoes 2
Curd 1/2 cup
Mint leaves 1/2 cup
Salt to taste.
Sugar 1 tsp
Green chillies 2-3

Method

Peel and dessed green mangoes.
Cut in slices.
Put all ingredients in a blender.
Blend well.
Raw mango chutney is ready to serve

Muji Chatin

This is the Kashmiri side dish  among many other delicacies  in a full Kashmiri Thaali.

Radish Chutney/Muji Chatin

Ingredients

1 kg grated Radish
1 tbsp  red chilly powder
1 tbsp cumin seeds
Chopped green chilli 1
A pinch asfoetida/hing
1/2 cup mustard oil
4-5 walnuts crushed
Salt

Method

Sprinkle little salt in grated radish and leave for half an hour.
Squeeze out all liquid from radish.
Heat oil in a deep frying pan till the smoke appears.
Put cumin, asfoetida, salt and radish .
Stir fry  till the water in radish dries up .
Add crushed walnuts and green chillies.
Put it on low flame, add red chilli powder .
Stir continuously
Cover it with lid and cook for another 2 minutes or till oil leaves the sides.