Red Pepper Chutney

I'm always fascinated with the different range of colored peppers that are available these days at our grocery stores. And we don't make much use of it except for stirfries . When I came across the goodness of Red peppers which has more vitamin c than an orange I decieded to make the best use of it in my kitchen. I made this chutney and it became a favourite, the natural sweetness of the redpepper makes the chutney more tasty!This recipe is particularly healthy since it has just a few drops of oil,and it doesn't over cook the pepper ,so its nutritional values are intact. Plus it just takes 10mins ,so before the rice is cooked the meal is ready!

RED PEPPER CHUTNEY

Ingredients:
1 Large Red pepper diced into cubes and seeds removed
5-6 dried red chillies (Add more for more spicy chutney)
salt
tamrind extract 2tsp
Hing a pinch
urad dal 2tbsp
oil 1tsp

Method
Heat oil,add the urad dal and red chillies and fry till they are roasted and golden
remove and set aside
now add the diced pepper in the remaining oil and fry until they are just soft
in a blender ,grind together the peppers,dal,chillies,tamrind paste,salt & hing into a thick chutney consistency.
serve with rice,dosa,idlies or chappatis.

Once a upon an Avacado!

Whats an avacado? Whenever I used to grocery shop for vegetables and fruits I used to wonder  about this wonder fruit,being said that I had never tasted it before. Then I  had "Guacomole ", its a dip made out of avacados with garlic,onions,jalapenos ,cilantro and tomatoes. I found the taste very nice and made me want to make an Indianised version of it. Then my research about avacados became more and I was amazed at the amount of good nutritional values that this rich yet funny looking fruit had.
Avocados have a decadent, creamy texture that adds a delicate flavor to many foods. This delicious fruit also packs a nutrient punch, by contributing nearly 20 vitamins, minerals and phytonutrients to one's diet. Wow... isn't it... for someone who insists on having Indian food almost everyday like my husband.. I had to try and come up with a recipe that he also could appreciate and enjoy the goodness of this fruit.
To know more about avacados please visit http://www.avocado.org/press/nutrition/nutrition-facts
Thus was born Avacado Chutney!

Avacado Chutney

Ingredients

Ripe *avacados -2

Juice of 1lemon

green chillies 5-6

urad dal 2tbsps

salt for taste

for the tempering

mustard seeds 1/2tsp

curry leaves 3-4

asfotedia /hing powder just a pinch

Method

Avacados have a  center pit which ,so carefully with a sharp knife make a cut around the avacados and twist it gently to cut into two halves. with the knife slamm on the pit and twist and remove ,the pit/seed is not edible so discard it. now with a spoon scoop out the meaty flesh of the avacados and keep aside. Avacados like many vegetables or fruits  tend to oxidise and become black or brown in color,so to keep it vibrant green color intact immediately mix in the lemon juice with it.

next heat up some oil and fry the urad dal and green chillies until golden brown. the dal gives the chutney a nice nutty flavor along with some body to the chutney adding to the creamy buttery texture of the avacados. mash the avacados with a back of a spoon and season with salt. grind the dal and chillies and mix well with the mashed avacados. finally temper in some oil the mustard seeds ,curry leaves and hing. mix well and a very delicious,appetizing,nutritional chutney is ready. serve with rice,rotis,breads or dosas.

More information on Avacados.

**avocado = alligator pear = midshipman's butter

Pronunciation: AV-uh-KAD-oh
Rich and creamy avocados are quite versatile. You can dice them into salads, stuff them with fillings, or mash them to make guacamole or sandwich spreads. Their only big drawback is that they're also high in calories and fat, though the fat is mostly monounsaturated, which isn't as bad as other kinds. Since they bruise easily, grocers want customers to buy them while they're still hard and then take them home to ripen at room temperature for a few days. They’ll ripen more quickly if you put them in a paper bag along with an apple or banana. They're ripe when they yield to a gentle squeeze.
To open an avocado, just cut it in half lengthwise around the seed, twist the two halves apart, and then pop the seed out with a spoon or knife. Avocados darken soon after being cut, so serve them right away or sprinkle them with lemon or lime juice to slow the discoloration. Don't ever refrigerate, freeze, or cook avocados.

Varieties: The Hass = California avocado is available year-round and has a rich flavor and creamy texture. This is the best variety for guacamole, but it turns a bit mushy in salads. The skin turns almost black when the avocado is ripe—this, unfortunately, can camouflage bad bruises. The Pinkerton peels easily and has excellent flavor. The Reed is a large, round avocado that slips easily from the peel, and has very good flavor and texture. It will stay firm even when ripe, so it's great in salads, but not a good choice if you're making guacamole. The Fuerte = Florida avocado is in season from late fall through spring. It's not quite as buttery as the Hass avocado, but its flavor is excellent. The bacon avocado is a sweet, smooth-skinned variety that shows up in the middle of winter, but isn’t as flavorful as other avocados. Mexican avocados are small and have shiny black edible skins.

Showing Ripe Avacados( avacados turn brownish black when ripe and they are slightly soft to touch)

below: the cut avacados with its center pit

Sweet & Sour Plum Tomato Chutney

What is it about chutneys that its so versatile? I keep thinking and there are endless options ,using fruits and vegetables. I must say while chatting with my friend I got the inspiration for this chutney,so thanks  to her it was one of the fingerlicking lipsmaking good chutney I have ever made!
I used some tomatoes and Red Ripe plums for this,offseasonal for plums,but i guess the slight sour taste from the plums actually enhanced the whole chutney.

Sweet & Sour Plum Tomato Chutney

Ingredients
Tomatoes chopped 2cups
plums pitted and chopped (with skin) 2cups
sugar 1/2 cup
white vinegar 2tbsps
salt to taste
chilli powder 2tbsps
oil 2tsp
mustard seeds 1/4tsp
whole red chilles 1-2

Method

Heat some oil,add the mustard and chillies. once they splutter add in the tomatoes and plums. cover and cook until they are mushy.
Now stir in the vinegar,salt,sugar,chillipowder.cook until all the excess water is evaporated and it becomes like a jelly consistency.
turn off the flame and serve.
I like this with any meal as a side,or even as a dip for chips.