Tangy Spicy Garlic Coconut Chutney

Tangy Spicy Garlic Coconut Chutney is very simple to prepare, tastes great with vada, idli, dosa, sandwiches, aloo paratha, roti or perfect side dish with plain steamed rice. You can also use it as a dip for samosa and pakoda. It is a simple chutney recipe made with garlic, dry red chillies, coconut, spices and tempering is optional. Try it and you will love it.

Ingredients
3 Red Kashmiri Chillies - soaked
3 Big Cloves Garlic
¼ Teaspoon Cumin Seeds
1/3 Cup Grated Coconut
Salt To Taste
1 Teaspoon Tamarind
Method

Use freshly grated coconut for this chutney. Grind all together to a fine paste with little water as possible to a fine paste. Red Garlic Chutney is ready!

Labels: Chutney, Garlic, Coconut, Side Dish, Condiments, Indian

Brinjal And Tomato Chutney#SundayFunday

My hubby does not enjoy eating brinjal, made this pickle and its was relished. He did not know this chutney was of brinjal.

Ingredients
1 Long Eggplant - sliced
2 Red Dry chillies
1 Small Onion - chopped finely
1 Tomato - chopped finely
2 Cloves Garlic - chopped finely
1 Tablespoon Oil + 1 teaspoon
1/4 Teaspoon Mustard seeds
1/2 Teaspoon Urad dal
A Spring Curry leaves
1 Button Red Chilly
Salt to taste
Method

Heat pan with a tablespoon of oil. Add red chillies fry them till crispy .. take it out and keep it aside. In the same pan add garlic and fry till they are slight brown in color. Add onion and fry till they are transparent. Add tomato and fry till they are mushy. Remove and keep aside

Drain the water from eggplant and add them to the pan. Fry till they are cooked. Switch it off and let it cool down.

Grind the chillies first. Then add rest of mixture and grind to smooth paste adding just a teaspoon of water add salt and blend again. Transfer it serving dish

Heat the pan add a teaspoon of oil. When oil is hot add mustard seeds and let it pop. Add urad dal and curry leaves and red chilly. Fry till brown in color. Pour it over the chutney. 

Serve this dosa or dal rice .. it taste yummy.

Labels: Chutneys & Dips, Brinjal, Tomato, Eggplant, Aubergine, Baigan, Indian, Condiments, Sunday Funday 

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Homemade Mixed Berry Compote/Sauce

This is known by different names, berry sauce, berry coulis or berry topping, berry compote is essentially berries cooked down with a little sugar and lemon juice until thick and syrupy.
The berries will break down as you cook them, they won’t hold their shape. This makes it perfectly spoon able.

If you don’t like the seeds, you can easily push the compote through a sieve to separate them from the flesh and in so doing, you have a perfectly smooth berry sauce.

You can use the berry compote while still warm, at room temperature or when cold and there is nearly unlimited number of ways to use it.

This compote can’t be preserved for long periods as it doesn’t contain enough sugar. You’ll need to eat this within 6 - 7 days of making it or freeze it for up to 2 months. This compote is naturally vegan and gluten free too!

This is so quick to make, you can have this vibrant berry compote ready for topping your pancakes, cakes, ice cream and so much more. This thick berry sauce is so versatile and so easy to make.  

Makes ½ Cup
Ingredients
1 Big Cup Frozen Mixed Berries
2 Tablespoons Heaped Sugar or to your taste
A Juice of Half a Lime
½ Teaspoon Vanilla extract
Method

Place the berries, sugar or lemon juice into a medium saucepan over medium flame. As it heats stir until everything is mixed. 
Bring to a simmer and cook stirring every so often for around 10 to 12 minutes or until the juice has thickened. 

Mash the berries with a spoon to make a sauce. 

Stir in the vanilla then pour it into your preserving jar and let it cool to room temperature before lidding and storing in the fridge.  
Labels: Condiments, Sauces, International Cuisine, Mixed Berries, Healthy, Homemade