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.....!!

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.