Natal Plum/ karonda chutney- cooked version

Here is another version of natal plum chutney.This is not in the traditional raw form but is cooked.

Ingredients:

Karonda/ Natal plum- 250 grams (de-seeded) 

Cumin seeds- 1 teaspoon 

Asafoetida/hing powder- a pinch

Green chillies- 3 (chopped)

Red chilli powder- 1/2  teaspoon

Sugar- 1/2 teaspoon

Salt- 1 teaspoon

Cooking oil- 1 teaspoon

Method:

Heat the oil in a saucepan. Add the cumin seeds to it, when they start spluttering add the green chillies, asafoetida/ hing, red chilli powder, salt and then the karondey/ natal plums. Stir continuously, so as to avoid the mixture from getting burnt or stuck to the vessel. After a few minutes you will notice that the mixture is turning into a pulp, now sprinkle sugar on it and continue to stir it. After a couple of minutes, remove it from flame. This chutney can be preserved in the refrigerator, for a few days without its taste getting affected.

Have it with rice,or rotis or any main dish which needs a tangy,sweet and sour accompaniment!

Natal Plum/ Karondey ki Chutney

 Karonda fruit is a rich source of iron, as well as a

 good source of Vitamin C. It is antiscorbutic and also 

 useful in tackling anaemia and anorexia.

 It also has an analgesic and anti-inflammatory 


quality.

 The good ol' natal plum is always welcome on our dining-tables as an 


accompaniment to our daily meals! Last time I had  mentioned the method, to 


prepare the pickled version of natal-plum. This time I am suggesting an equally 


tantalizing version- the chutney of karonda.

Ingredients:

Karonda/ Natal plum- 250 grams 

Cumin seeds- 1 teaspoon (roasted)

Asafoetida powder- a pinch (roasted slightly)

Green chillies- 3

Red chilli powder- 1/2  teaspoon

Chopped green coriander- 2 to 3 tablespoons

Salt- 1 teaspoon

Method:

Thoroughly  wash the karondas, green chillies and coriander leaves.

Slice the karondas into two and remove the seeds. Now grind the

 karondas, green chillies and coriander along-with the other ingredients,

into a fine paste. (Add a bit of water, if needed during the grinding

 process)

Wow! The mouth-watering chutney is ready.....!!

Natal Plum/ Karonda and Green Chillies in White Vinegar

A great attraction in my kitchen garden at Jhansi, was the huge Karonda/ Natal Plum bush!! Its white star-shaped flowers with a lovely whiff were actually the star attraction for me, but others simply adored its large red and white oval shaped berries, colloquially called KARONDA. But its spiny branches were a threat not only to my 6 year old child, but also to my two over-exuberant pets. Hence after a bit of effort a fence was erected around that plant so that everyone was safe and I got my peace of mind!

Well, that was the time when I made pickles by the jar-full; of lime, lemons, tamarind, karonda, mango etc.. But since my childhood I have had a special affinity towards karondey-ka-achaar( Natal Plum Pickle). It was a very simple preparation but added such ambrosiac touch to your everyday meals, that to ignore that flavour is almost akin to blasphemy!
Give it a try and I am sure you will love it!

Ingredients:
Natal Plum/ Karonda - 250 grams ( washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Green Chillies             - 50 grams (washed and dried thoroughly by wiping with a clean cloth/ paper-napkin)
Rock Salt/ Common Salt- 1level teaspoon
White Vinegar - enough to thoroughly soak the karonda and green chillies.
A clean and dry glass jar with an airtight cap.


Method:
Mix all the above mentioned ingredients in the glass- jar, and keep it preferably in the sunlight, for 3-4 days ( for an hour or two each day).
Remember to shake the jar for a couple of minutes, so that the ingredients mix evenly.
Yummmy, the pickle is ready! Savour the sharp taste of chillies with the tangy taste of Natal Plums!

Next time I should remember to share the recipe for karonda-chutney too :)

Super mango chutney

A hot, summer afternoon meal can be a trifle boring and dreary. And it was so yesterday!! So to goad my son and myself to consume the lunch,I had to do some quick thinking.....And voilà! One look into the refrigerator,and I discovered some absolutely fresh, green mangoes. I hurriedly peeled a few, sliced them and gave them a chhaunka!! Now, WHAT is chhaunka?! Its simply the North Indian word for 'tempering' a dish! Words like baghaar, chhaunka, chounk,tadka basically mean the same.

To try out this fabulous chutney all you need is, as follows-

Ingredients:
  Raw mangoes (not pulpy)- 3( peeled and sliced into 1 cm broad strips)
  Red chillies-3
  Rock salt or common salt- 1/4 teaspoon
*Panch-phoran- 1/2 teaspoon
  Cooking oil- 1 teaspoon
  Sugar- 2 teaspoons

*Panch-phoran is a mixture of equal amounts of fennel seeds, nigella seeds,mustard seeds, fenugreek seeds and carom seeds.
If you don't have Panch-phoran, then you can alternatively use only mustard and / or fenugreek seeds.


Method:
Heat the oil in a saucepan/ wok, add the whole red chillies to it and then the panch-phoran. As soon as the seeds start spluttering add the sliced mangoes and stir it all for a few minutes. Now, reduce the flame to medium intensity and sprinkle the salt on it. Allow it to be cooked on this flame for 3-4 minutes,then cover with a lid and further reduce the flame. In between stir the mango slices, so that they do not get burnt. In a few minutes, the slices will change colour and become soft in texture, now you must sprinkle the sugar on it and allow it to be cooked further, until a slight brown tinge appears. Remove the vessel from the flame and either serve it hot or allow it to cool. for storing in the refrigerator. My mango chutney gets consumed in a day!

Happy chutney-session!

Tamarind (Imli) Chutney/Dip

No snack is complete without the tangy flavour of Tamarind chutney. The best part is that, irrespective of the season, you can enjoy this with actually anything!

Ingredients:

150 ml tamarind pulp (sieved)

½ teaspoon ginger paste

1 tablespoon sugar

¼ teaspoon rock salt

½  teaspoon mustard seeds

A pinch of red chilli powder

½ teaspoon cooking oil

4-5 curry leaves (optional)

250 ml water

Method:

Boil the tamarind pulp in 250 ml of water, on medium flame (stirring occasionally). As soon as the pulp attains a thick consistency, remove it from flame.

Heat the cooking oil in a saucepan, on a high flame and add mustard seeds; as soon as they start spluttering add the ginger paste, curry leaves, chilli powder and rock salt. Stir and cook for about 2 minutes. Now pour the tamarind-water mix into the saucepan and add sugar. Cook for another 3 minutes.

Tangy tamarind chutney is ready. Have it as a dip with pakoras, finger-chips, rice,fritters etc.