Chilli Mustard Pickle Maharashtrian Style

Chilli Mustard Pickle is an incredible pickle made with small pieces of green chillies sautéed in a seasoning of little hing, turmeric powder and fresh crushed mustard powder. This more like an instant pickle that can be served with any type of Bhakri such as jowar ki bhakri, jowar bajre ki bhakri, roti and salads etc.

The green chillies have an excellent piquant punch when combined with mustard powder. Many of us love pickled green chillies and when you really eat this pickle with any meal, it increases the sensitivity of your taste buds giving that spicy kick to the palate. Spicing up meals with green chillies is a good idea to add that spicy and fiery taste to the food. Almost every region of India boasts a chilli variety having its own unique qualities in terms of heat, flavour and colour.

Fresh green chillies have rich colour and with a high degree of capsaicin they exhibit a hot taste whether eaten raw or cooked. Generally the small green coloured vegetable which is also called chili or chili pepper is well known for its hot and pungent flavour. It is famous for the intense bitterness and the amount of heat it produces after consumption. However, recent studies have claimed that the addition of green chilies in foods provide a lot of health benefits. There are a large variety of green chilli which is widely used in Indian, Mexican and Thai dishes to add flavour.

In India, Kashmiri chillies have a deep red colour but are otherwise mild; Andhra chillies are bright in colour and fiery heat are best for pickling, Athana mirch, long and fleshy is famous in Rajasthan for its chillies and is pickled whole favoured mostly by the Marwari community and now we’ve all heard about the bhut jolokia from Assam that holds the world record for the hottest chilli. There are many versions of making this recipe. This is one good recipe of green chilli pickle and is different from the stuffed green chilli pickle in taste and flavour.  This chilli pickle will be great for all those who can take the hottest of spices.

In India, any meal is incomplete without a spicy pickle and crispy pappadum or papad. There are umpteen types of pickles that we offer such as mango pickle, lemon pickle, amla pickle, etc. Oil and salt act as a preservative to the pickles that help it stay fresh for long. In the state of Rajasthan, stuffed mirchi pickle is a very popular accompaniment that is eaten with plain or stuffed chapatti for their breakfast or lunch. For making a stuffed mirchi pickle, a special kind of chilly is used called the Athana green chillies which are broad and fleshy. You could also make the same using any other chilly which is slightly broad and fleshy. Normally the chillies are pickled whole with a stuffing of various flavourful spices.

Chillies are an important ingredient in almost all curries (vegetables or meat), soup and food recipes. There are a variety of chillies with different colors, sizes and in fresh or dried form. Normally chilli peppers are commonly divided into three groups: Bell peppers, sweet peppers and hot peppers. Capsaicin is the substances that give chili peppers their intensity when ingested or applied topically.  In India, green chillies are extensively used in many varieties of chutneys like the coconut chutney; tomato chutney, coriander green chutney etc. and they are also used in various Indian recipes and curry pastes apart from Thai and Chinese recipes. Chutney is quite similar to the Indian pickle, salsa of Latin America and the European relish.

Most of us are familiar with the heat generated from the green chillies but few know about the health benefits of eating green chillies. Enriched with vitamins, low in cholesterol and fat they are great food with awesome flavour. The intense sweat and heat it generates within the body is linked to the health benefits associated with green chillies, so if you feel the intensity, you know it’s healthy.

Green chillies are rich in vitamins and low in fat and cholesterol and are considered as an excellent ingredient that enhances flavor and taste of the food. There are number of ways where one can enjoy the taste of the chillies by using them fresh, dried, ground, canned or pickled. They have got many health benefits as they are rich in vitamin A and C while the dried ones are higher in vitamin A and the fresh higher in vitamin C. The green chillies are also rich in vitamins B and E and a good source of iron and potassium. They are free of fat and cholesterol which helps block the body’s absorption of cholesterol while remaining low in calories. Diet experts say that they contain six times the amount of vitamin C as in a single orange. Any kind of pickle in moderation is all right but excess could result in acidity or burning sensation.

To prepare this spicy and sharp Chilli Mustard Pickle, firstly heat about 4 tbsp of oil and when it gets hot, add a pinch of hing, ¼ tsp turmeric powder and mix well. When they get nicely dissolved in the oil, add chopped green chillies and sauté well. Add salt and cook. Do not overcook them. They need to get a nice shine on the skin and tender. Add 1 ½ tbsp crushed yellow mustard powder, mix, reduce the flame, cover the pan and just cook for 1-2 minutes. Finally you can sprinkle a pinch of black salt or half lime juice and serve.

This pickle is best made in small quantities to enjoy the chillies in their crispier state. Serve with any Indian meal, burgers, paranthas, bhakris etc.

http://www.vahrehvah.com/popvideo.php?recipe_id=7788

Enjoy Cooking!

Fodni Mirchi

Fodni Mirchi which is actually tempered green chillies originates from the Maharashtrian cuisine and acts as a amusing accompaniment to any curry, rice, chapatti, bhakri. Fodni Mirchi is a simple meal yet distinctly satisfying. It complements well with any variety of Bhakris such as jowar ki bhakri, jowar bajre ki bhakri or rice bhakri).

Green Chillies or chillies are the life and soul of a hearty Indian meal especially a glee to the poor man’s meal. A simple roti or bhakri accompanied with tempered green chillies, pickle and few pieces of onions is a complete meal for any farmer in India. This type of food is especially eaten by North Indians. Green chili is mainly used as a spice in food, although it is included in some medicines. It yields oil that is viscous, sharp and pungent, and can also serve as a seasoning.

Green chillies are popular and extensively used in India cooking. They are essentially used mostly for savoury dishes like curries, dals, breads and appetizers. A simple and chatpata tadka given to a spicy masala dal or dal fry consists of green chillies for flavouring the dish. You can’t imagine of Indian cooking without a dash of green chillies. They are used in various forms either slit, sliced, chopped, diced or crushed. Green chillies give a punch to a simple upma or to making a spicy biryani. It is an important star in Indian cooking and this spice is grown almost throughout the year hence there is seldom any scarcity of green chillies.

Green chillies are available fresh, flaked, in sauce, bottle or pickled. It is one simple and humble ingredient that can spice up any bland meal with its taste and flavours. Capsaicin is a substance in green chillies that occurs naturally, giving them their spicy flavour. The hotter the chilli, the more capsaicin it contains. The hot green chillies can enhance the flavour of any food. It is used to spice up various types of chutneys like coconut chutney, green chilli chutney, green chilli sauce, mint coriander chutney, peanut chutney, green chutney for chaat, chilli mustard pickle etc. Generally the hara masala (green masala) used for various non-vegetarian and vegetarian recipes is spiced with green chillies. Mirchi ka salan is one very popular dish and an essential accompaniment served with biryani. This is exceptionally made from a variety of green chilli.

Most of us know that green chillies are heat generating but little do people know about the health benefits of green chillies. They are low in fats and cholesterol and rich in vitamin A and vitamin C. Green chilies are a good source of dietary fibre which helps to remove toxins from the body and prevent constipation. Green chilies contain a chemical called Capsaicin which improves the digestive system and also dissolves the blood clots.

To prepare this incredible and spicy Fodni Mirchi, firstly add oil into pan or wok, once oil is hot, add mustard seeds. Once mustards seeds start to crackle, add turmeric and hing. Continuously stir in order to avoid burning these spices, then add salt and black salt. Shortly after, add broken mustard (generally used in pickles) and sauté. Add all the green chillies, sauté. Cover and cook until the skin of chillies becomes soft. Sprinkle the lemon juice in the pan, and toss one final time. Serve accompanied with any curry, rice, chapatti, bhakri.

Tip – Green chillies vary in level of spice and aroma. For this preparation, you first need to slit the chillies vertically and remove the seeds and stem with a spoon – as this is where most of the spice originates from, but if you can take a lot of heat, then just leave them in. But still just slit so that the masala can go inside while cooking.

From reading this content, it should be clear now that green chillies too are good for health. But if you are suffering from stomach ulcers or burning sensation in heart then avoid eating this as it can lead to some discomfort. Other’s, do try this and enjoy the spicy flavours. To view the making of this dish, just click on the link below:
http://www.vahrehvah.com/FODNI+MIRCHI+TEMPERED+GREEN+CHILLIES:7785

Enjoy Cooking!

Teeka chutney for Vada pav

Teeka Chutney for Vada Pav is a wonderful spice mix made with a combination of roasted peanuts, sesame seeds, coconut powder, chopped garlic, green chillies and spices. It has an amazing spicy, garlicky and nutty flavour which is useful for spreading in vada pav, toasts, sandwiches etc.

Teeka chutney literally means a spicy dry spice mix powder which is a traditional Maharashtrian recipe especially available at most Mumbai street food stalls selling Vada Pav. This chutney is also popularly known as vada pav chutney. The vada pav or a small bread roll or bun is spread with this teeka chutney, sweet chutney and stuffed with batata masala and served hot.

This spicy, garlicky chutney can also be rolled with a plain chapatti or roti and eaten during snack time. This chutney is the most preferred accompaniment to Bhakri also. In Western India, especially in Maharashtra, dry chutneys are more popular as peanuts is available in abundance, hence the peanut chutney also known as shengdana chutney is very popular. In Southern India, the dry chutney podis (powder) like paruppu powder or kandi podi (lentil spiced powder), milagai podi or idli podi are commonly prepared at every home and eaten with soft steamy idlis or dosas.

Indian food is mostly rustic, simple and most Indian loves their piquant, sweet, tangy and spicy chutneys. In most interior villages of India, chutney is a must dish in everyday meals that is served as an accompaniment to the daily fare. In Maharashtra, some parts being arid and some coastal areas are famous for Malvani cuisine (fresh coconut-based hot and sour curries with fish and seafood) while the interiors have the more frugal, Vidharba cuisine which uses a lot of dry coconut. Groundnuts, sesame seeds, coconuts, dry red chillies, sugar or jaggery are important ingredients in the daily Kitchen chores.  Peanuts and coconut are important ingredients as they are freely available. Apart from a handful of spices, peanuts, sesame seeds, coconut and garlic are the vital ingredients in preparing the Teekha chutney. Green chillies or red chillies are used for imparting their spicy flavour and taste.

Coconut is the fruit of coconut palm available in India, Malaysia, South America, Hawaii and many Pacific Islands. Dried, unsweetened coconut is made from the white meat of the coconut fruit and is a source of fat, dietary fiber and some vitamins and minerals. Dried coconut is commonly found grated and can be purchased year-round at most grocery stores. Dried coconut is naturally sweet with a mild yet distinctive flavour and is especially used in making a variety of chutneys, as topping, or added to curry dishes. Dry coconut imparts a nutty and oily taste to the chutney. Dried coconut is a good source of dietary fiber which is important for maintaining a healthy digestive tract and for controlling blood glucose and insulin concentrations after a meal.

Sesame seeds add a nutty taste and a delicate, almost invisible, crunch to many Asian dishes. They are also the main ingredients in tahini (sesame seed paste) and the wonderful Middle Eastern sweet call halwa. Not only are sesame seeds a very good source of manganese and copper, but they are also a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fibre.

Garlic, since ages has been used as both food and medicine throughout many cultures. For garlic lovers, that’s good news; adding garlic to dishes can punch up the flavour. Garlic appears to be a miracle food to many as it contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and cholesterol. Just about any form of garlic offers dieters many benefits. If you enjoy the taste of garlic, use it liberally in your food. Garlic is great for your health.

Teeka chutney for vada pav is aptly a poor man’s breakfast, deep fried potato patties served between the pav smeared with an assortment of chutneys is just mouth-watering and delicious. This has being one dish which is relished by all sects of people at Mumbai. For all those who love garlic in any form, this chutney would do wonders to any recipe.  Any dry chutney is of a big help as it’s easy to carry for lunch or picnics, spread over chapatis, breads etc (not messy). They are good to take as an accompaniment for any bread, roti, rice dish when you go traveling or for a picnic.

Peanuts are almost abundantly used in various forms in most Maharashtrian dishes mainly for its buttery and nutty taste. Peanuts can be added to healthy sautéed chicken and vegetables or salads to give a nice crunchiness to the dish. Peanuts are a very good source of mono-unsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet. In addition to their monounsaturated fat content, peanuts feature an array of other nutrients that, in numerous studies, have been shown to promote heart health. Peanuts are good sources of vitamin E, niacin, folate, protein and manganese.

To prepare this spicy Teeka Chutney, firstly dry roast peanuts and sesame seeds separately and then add them into a blender to make a fine powder. Keep this aside.  In a pan, heat very little oil. Add pinch of hing, chopped garlic, green chillies and sauté well. Add coconut powder and fry till they get slightly browned. Switch off the flame.  Add chilli powder, cumin powder and mix well. Allow to cool and then add the roasted peanut and sesame seeds powder and mix well. Add salt to taste and keep stirring until all the ingredients are nicely mixed together.  Sometimes the small pieces of fried vada batter is powdered and mixed into this chutney and served with vada pav.

To try this recipe, click on the below click and watch the making of this dish:

http://www.vahrehvah.com/popvideo.php?recipe_id=7756

Enjoy Cooking!

Kachche Kele Ki Chutney

 Kachche kele ki chutney (raw plantain chutney) is very typical and rare chutney but tastes extremely delicious made with raw banana (boiled), curd, groundnuts spiced with green chilies and flavoured with fresh green coriander and mint leaves; all ground together and served. Chutneys are an integral part of Indian cuisine especially south Indian cuisine and are made with different vegetables and fruits.

Most of the chutneys are made fresh, nutritious, easy to prepare, tastes delicious, low in fat and calories and are high flavour accompaniments. Looking back at the diversity of Indian cuisines, one can imagine the list of chutneys that can be made with different variation, taste and flavours. Presentation of food plays a vital role as chutneys are amazing accompaniments that can be served right with a breakfast dish like Idli, dosa, vada, upma, pesarattu to yummy snacks and appetizing and luscious kebabs.

Plantains are a type of banana (Musa paradisiaca) that is eaten cooked rather than raw. Green plantains are a staple carbohydrate source in most tropical regions of the world. They closely resemble bananas but are longer, more thickly skinned, and starchy rather than sweet. There are few types of chutney that can be spread over the bread or just mixed with hot steamed rice with ghee which also make a simple and scrumptious meal. A simple mint and coriander chutney is incredible that is truly soothing and cooling when served with a wonderful and delicious platter of kebabs. Some fresh vegetable chutney like tomato chutney, brinjal chutney, garlic chutney, onion chutney etc goes excellently well with wide selection of fabulous Indian breads like roti, naan, roomali roti, chapatti etc. These varieties of delectable chutneys reflect the craze sweeping the subcontinent as chutneys are not only important for snacks but they are also a part of the main course too.

Plantains are native to India and are grown most widely in tropical climate. It is available in abundance in the state of Kerala. This vegetable tastes different at every stage of development. The interior colour of the veggie or fruit is creamy, yellowish or lightly pink. Initially the colour of the peel or skin of a raw plantain is green and when ripened turns to yellow and then black.  When raw, the flavour of the flesh is bland and the texture is quite starchy and when cooked with strong Indian spices, it complements just beautifully into a great dish. Cooked green plantains are similar to potatoes.  Raw banana/ plantains belong to the banana family and are firm and cannot be eaten raw. They either should be cooked by boiling or frying.

Normally the peel of raw bananas doesn’t come off easily and has to be peeled off mostly using a peeler or a knife. Do note that the juice from peeling the plant can stain cloths and when it sticks to the hand, it is difficult to remove. Thus, always oil your hands lightly before peeling and chopping raw bananas. Raw banana when peeled and cut into thin slices, dipped in besan batter and deep fry in hot oil to make hot bhajjis are a favourite snack during rainy season served hot with coconut chutney.  Chips or Fritters is one of the most popular snacks made out of the plantains (raw or ripe). In the southwestern Indian state of Kerala, plantains are grown in abundance and banana chips fried in coconut oil and sprinkled with salt is called the upperi or kaya varuthathu which is a popular snack. They are the important items in their famous vegetarian feast prepared during festive occasions called the Sadya. They are commonly called as the plantain chips which are made of green plantains.

For preparing this traditional Kachche kele ki chutney, firstly peel bananas and boil along its skin. Grind the skin and bananas to a paste and keep aside. Finely grind fresh mint leaves (pudina), green chillies (harimirch), salt, groundnuts (moongphali) and coriander leaves together with some water.

Combine adding curd (dahi), banana paste and groundnut paste together and whisk well. Taste for seasoning and adjust salt according to your taste. The chutney is ready to be served.

Do try this wonderful chutney with enormous nutritional value and neutral flavours from plantain, pudina, coriander that makes it a natural standout among low GI carbohydrate sources and one of the healthiest foods in terms of nutrient content. For detailed recipe, click on the link below:

http://www.vahrehvah.com/kachche+kele+ki+chutney:979

Plantain is a good source of potassium and vitamins like A and C. Potassium helps reduce risk of blood pressure and is also beneficial for our brains and kidneys. It is high in carbohydrates and thus an energy booster. It is also high in dietary fibre.

If you are an ardent of lover of chutneys than you can also look out for other versions of chutneys such as Tamarind Chutney, Yogurt Chutney, Raw Mango Chutney, Spinach Chutney, Eggplant Chutney, Date Chutney, Capsicum Chutney, Coriander Chutney, Peanut Chutney, Tomato Chutney and Fresh Mint Chutney.

I would recommend you to make at-least one fresh chutney for a day which will spice up any meal. Hot and spicy or sour and sweet, chutneys help you add flavour and punch to your food. No Indian meal is complete without chutneys and pickles. Just try this!

Enjoy Cooking!

Kara Chutney is a very simple, spicy, tangy and easy to prepare recipe with just a hand full of ingredients. This chutney is prepared blended with a nice mix of onion, red chilli, curry leaf, asafoetida, salt and tamarind.

Kara Chutney is a common man’s or poor man diet which is mixed with rice and eaten. The chutney is a medley of flavours, the sweetness from onions, sour and tanginess from tamarind and spiciness from the red chilies. A very simple chutney yet delicious to taste and goes well with Idli, dosa or roti too.  The chutney gives a unique pungent smell and flavour when raw and every ingredient lending its distinctive flavour.

Hing or asafoetida is a popular spice that is used almost daily especially in south Indian cuisine. It is used as a digestive aid, as condiment in food and in pickles. It is used to flavour dishes that include sambar, rasam and various curries etc. Asafoetida is native of Persia (Iran) and naturally available in Afghanistan, Iran, Pakistan and India. Hing has a pungent smell and usually few people find the raw smell unpleasant and overpowering but when the dish is cooked, it adds a smooth flavour similar to leeks, onion or garlic (though not exactly the same).

Hing is a must have spice added to most of the dishes in Indian cooking. It’s also used in Indian pickles which make it more inviting and pleasing but only a pinch of hing needs to be added or else it would taste bitter. Apart from being added as a spice in cooking, Hing has many medicinal properties. It is anti-flatulent and aids digestion. It is generally used with lentil or eggplant (aubergine dishes) or bean and potato dishes which may produce more stomach flatulence. This helps treat stomach problems, yeast infections, cold symptoms, bronchitis as well as whooping cough. It is also Antiepileptic.

Curry leaf is an excellent aromatic natural herb used in various south Indian dishes and is what basil is to Italian cooking – indispensable. Curry leaves are added in various vegetarian and non-vegetarian dishes for flavouring. A fistful of fresh curry leaves with a few mustard seeds sizzling and spluttering in a couple of spoons of hot vegetable oil lends an amazing final flourish to most South Indian savoury dishes.  Curry leaves chicken, Karvepaku (curry leaves) Rasam, Curry leaves powder etc few of the popular recipes made from curry leaves. As this herb belongs to the citrus family, it gives delightfully a fragrant and aromatic taste and flavour to the dish.

Besides imparting flavour to dishes, curry leaves have wonderful health benefits. They are low in calories, contain essential oils that are soluble in water and are rich in fibre, folic acid, beta carotene, calcium, phosphorus and iron. Curry leaves, as well as the bark and roots of the plant, are used in Indian Ayurveda medicine in the treatment of diabetes and for keeping the digestive system healthy. This herb is also used in the treatment of skin irritations. They pair well with meat, seafood and vegetables alike.

Despite people getting teary eyed with onions, they are still added to numerous delicious recipes and used as a primary ingredient. It is used as a flavour enhancer in many dishes. Onions are often chopped and used as a main ingredient in their own right in various hearty warm dishes. French onion soup or onion chutney along with Onion samosa or Onion pakoras are popular delightful varieties. Onions are also used raw in cold salad or raitas (mixed with yogurt)

Onion is a powerhouse of valuable nutrients and vitamins and its greatest strength lies in the wide variety of sulphur compounds it contains. Onions are from the same family as garlic, provide a range of nutritional benefits, low in calories, and contain vitamin B, vitamin C and small amounts of minerals. They contain chemical compounds believed to have anti-inflammatory, anti-cholesterol, anticancer, and antioxidant properties, such as quercetin.

Red chillies are a quintessential part of Indian cooking or any other cuisine. It is generally used in everyday cooking adding to chutney or as tempering the dish. Indian food is spicy especially the recipes from the Andhra region which have spicy palates and are not used to bland food. Some red chilies are extremely spicy and fiery while few varieties are mild spicier. The best varieties of red chilies are valued for their high colour retention and flavour. They give a glowing red colour to dishes without imparting too much heat and making the dish more appealing and palatable. Red chilies are used in many ways such as adding to curries, vegetable dishes, tomato sauce, soups and stews. It is also used as marinade for marinating meats and sea-foods.

The pulp of tamarind is usually used as a spice both in Asian and Latin American cuisine and an important ingredient to Worcestershire sauce and HP sauce.  Tamarind pulp concentrate is popular as flavouring in East Indian and Middle Eastern cuisine. Tamarind is valued mainly for its slightly sweet, sour and tangy taste. Tamarind in Indian cuisine is an important ingredient in curries and chutneys. It is also used in making the very classic dish namely chapalu pulusu (fish curry in tamarind sauce).

The tamarind pulp is also used to make yummy sweet and sour syrup (Chaat sweet tamarind chutney) which is used as flavouring for various chaat dishes such as bhel puri, papdi chaat, pani puri, chutney served with samosa or kachori etc.

So by now, I am sure that you are truly delighted to prepare this recipe. To prepare this super-fast and yummy Kara chutney, firstly cut the onions and grind them with the other ingredients (excluding oil) in the blender. Add very little water while grinding, else the chutney would get watery. The chutney needs to be little thick consistency. Add little oil and mix well. Your kara chutney is ready to be served with Idli or Dosa.

For further details of this recipe, click the link below. Do try this. It’s simple, easy and delicious.

http://www.vahrehvah.com/Kara+chutney:3672

Pachimirpakayya Chutney is a very popular south Indian dish especially from Andhra Pradesh. It is a very spicy and tangy chutney made combined with channa dal, coriander seeds, green chilies, tamarind and urad dal nicely blended to a fine paste. Green Chilies are known or called Pachimirpakayya in Telugu.

Chutneys are wonderful ways to add extra and new flavours to your taste buds without slaving away much time in kitchen. Pachimirpakayya chutney is one such interesting and fiery spicy hot chili chutney that goes excellently well with idli, dosa, roti, pesarattu or you can even find people (generally from the labour class) mix this spicy chutney with hot rice adding a little oil and eat with raw onions.

Green chillies are fruits of plants of genus ‘Capsicum’. There are many varieties differing mainly in the size, shape and pungency of fruits. Unripe fruits are green in colour. On ripening they attain the red hue. The long and thin varieties are highly pungent and used as spice in preparation of hot and spicy foods. The pungent principle in chillies is the alkaloid called capsaicin which retains its pungency in a dilution of one in a million parts of water. It is said that Chillies was introduced to India by the Portuguese about 400-500 years ago. The spice is native of Latin America. Presently, India is the largest producer of chili followed by China and Pakistan and 25% of total chili export is from India. Andhra Pradesh is the largest producer of chilies within India.

Green Chillies are an integral part of Indian cuisine and is almost used every day in Indian kitchens.  There are various ways of using the green chillies in a variety of dishes that is made during every course of meal, right from morning breakfast, lunch, snacks to closing your kitchen with a scrumptious dinner. Green Chillies are used in making a variety of chutneys such as coconut chutney, groundnut chutney (shengdana chutney in Marathi), chaat green chutney, coriander chutney, Mango Chutney (made from raw, green mangoes), tomato chutney, papaya chutney, Dhaniya Pudina Chutney (Cilantro and mint leaves chutney) etc. They are also used in salads, raitas and spicy snacks/ chaats that includes bhelpuri, mirchi vada, etc. It is one of the most important ingredients in hot sauces as green chillies actually lends out pungent and fiery flavour to the dish.

Green chillies are commonly used as a garnishing and seasoning in various curries and snacks. Many Mexican sauces have green chili as one of the important ingredients. Apart from releasing its spicy flavours, green chillies helps in digestion as it stimulates the taste buds which cause an increase in the flow of salivary amylase. The alkaloid ‘capsicin’ present in the chillies is said to be anti- diabetic, anti- carcinogenic. They have strong antioxidant properties. Pungency of the green chillies is retained in their small, white seeds. If pungency is not required, de- seed the chilly before use. They should not be consumed by patients of any kind of gastrointestinal disturbances.

This chutney is a classic example of very hot chutneys served along with rice or rotis and is one of those dishes that can be made in advance and saved for a week or so. Generally when people eat this, most of the times their faces turn red, but still everyone likes this. You can reduce the amount of chilies to suit our taste buds. The intoxicating aroma of roasted green chilies and the sizzle of tempered spices with little tangy and sweet flavour from tamarind hold promise of an eternally pleasing meal to come. Most of the chutneys or pachadi recipes are simple and easy to make with minimal ingredients. The key is to use farm fresh vegetables and good quality ingredients.

Chutney is a common condiment used in South Asian cuisine generally prepared with a mixture of spices and vegetables and/or fruits. In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Nowadays, electric blenders or food processors can be used as labour saving alternatives to the traditional stone utensils. There is no limit to the number of chutneys as one can be made from virtually any vegetable/fruit/herb/spices or a combination of them. Chutneys come in two major groups, sweet and hot; both forms usually contain various spices, including chili, but differ by their main flavour. Chutney types and their preparations vary widely across Pakistan and India. Flavourings that are normally added to the mix may include tamarind, onion, tomato, garlic, sugar, salt, ginger, coriander, cumin, fenugreek and asafoetida.

For preparing this tangy and spicy Pachimirpakaya chutney, firstly heat some oil in a frying pan. Add channa dal followed by urad dal and coriander seeds. Roast them for about 4 to 5 minutes and then add green chillies and tamarind. Saute them for another few minutes. Add adequate water and bring it to a boil. Let it cool for a while. Add salt to taste and then grind this mixture in the blender to a coarse paste. The Pachimirpakaya chutney is ready. Serve with dosa, idli or rawa dosa.

For detailed recipe, click on the below link:

http://www.vahrehvah.com/Pachimirpakayya+Chutney:4171

Tip: Buy fresh green chillies that are bright green in colour. Fresh chillies have turgidity in them. Dark green colored chillies are more pungent. Wrinkle, dry look shows that the chillies are dehydrated.

Chillies are very rich in various vitamins such as ascorbic acid, carotenoids: both of these are strong antioxidants. They are also rich in B-group vitamins. They are also a good source of minerals such as potassium, iron, magnesium and manganese.