Easy Food Smith

Posts Categorized / Accompaniment

AAM KI LAUNJI / आम की लौंजी (Spicy Mango Chutney)

The recipe for this chutney has been in my draft folder for over four years now and somehow could never make it to the blog. Now that I was busy getting ready some posts to help me sail through the time while I will be busy settling down in Mumbai, I knew it about time to share this one along with a string of others. Each time I plan of uploading it, I plan to reshoot it and each time some how it never happened. This time around too I knew that if I plan and wait to reshoot it, this recipe will never see the light of the day! 😛 Every Indian household has its own favorite chutney recipe and the mango chutney too has a lot many variations. We love the flavours of Indian five spice or the panch phoran in ours and they made their way in this chutney as well just as they did in the Tomato Chutney. One thing is assured that you will love the spicy, hot, sweet and sour chutney. Enjoy it with rice & dal, samosa, fritters, paranthas or simply enjoy spoonfuls of the it on its own like my husband does 😀

½ kg Raw Green Sour Mangoes (unripe ones)

1½ tbsp Mustard Oil (preferably)

1 cup Sugar or Jaggery (scrap it using knife or peeler)

½ tsp Black Salt

¼ tsp Regular Salt

2-3 whole Red Chilies, coarsely ground

For Panch Phoran

¼ tsp each of Cumin Seeds, Nigella Seeds, Mustard Seeds, Fennel Seeds and Fenugreek Seeds

Wash the mangoes and dry them with the kitchen towel. Peel the mangoes and dice them to the size of your choice. I could procure nearly two and a half cups of diced mango from half a kilo of whole mangoes. Discard the stones (गुठली).

In a non-corrosive pan or wok, heat the oil and bring to smoking point. Switch off the heat and let it cool for a while.

Switch on the heat and keep it at medium. Add the panch phoran and once it starts crackling (it might splutter), add turmeric and coarsely ground chilli powder (be careful not to burn them) and immediately add the diced mango pieces. Cook the mango for 10-15 minutes, depending on the size of the diced mango ensuring it doesn’t turn mushy. Stir the contents often to prevent them from sticking to the bottom of the pan or burning.

Add the salt and jaggery or sugar (whatever you are using) and lower the heat to minimum. The contents will become somewhat watery. Stir the ingredients and cook covered for another 5-7 minutes. Cool and transfer to dry air tight jar.

Note: Cooking time of the mangoes will depend on the thickness of the diced mango pieces.

Note: The launji will thicken on cooling so ensure to not overcook it in an attempt to thicken it.

Note: Keep the launji refrigerated. It will stay for 5-7 days.

Note: The color of the launji will depend on how mature/aged the jaggery is. The mature the jaggery, darker the colour.

Note: Do NOT add water at any stage of cooking the chutney.

Thanks for visiting and see you soon again with another exciting recipe!

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MIRCH LEHSUN CHUTNEY / मिर्च लहसुन की चटनी (Chili Garlic Chutney)

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We Indians are notorious for the amount of heat (read chillies) we can handle in our food. Almost every state has its own dishes that are known for their fiery heat. Chettinad Chicken and Lal Maans, Vindaloo, Chicken 65, Madras Curry are just a few that most of us know of. My maternal home was an exception I guess. Punjabis are know for their rich food that leans heavily on cream, butter and ghee but our Punjabi household always went easy on butter, fried food, chillies, ghee. Post my marriage I was super surprised seeing the amount of chillies that went into the food and I literally had tears in my eyes eating that fiery food. If Punjabis love their ghee, makkhan and cream, the Biharis love their food deep fried. It was quite a journey for me 😛 Gradually, some sanity was brought in to the kitchen and we now eat sane amount of chillies in our food. But for the older generation, it is an unthinkable change and they happily lap up their hot curries and chutneys. This chutney is my husband’s granny’s favourite; one that she regularly asks us to make for her. Feel free to adjust the amount of chillies in this chutney. In fact feel free to adjust how much chili, garlic and sourness you like.

4 Whole Dry Red Chillies

4 Green Chillies

1½ pod Garlic (approximately 60 grams)

Salt to taste

2 tbsp Mustard oil to fry the chillies

½ tsp Lemon Juice

1 tsp masala of green Mango Pickle

Heat the oil and allow it to smoke. Remove from heat and let the temperature of the oil come down. Agai heat the oil on medium and add whole red chillies. Fry for a few seconds and then add the green chillies and sauté for 15 – 20 seconds.

Scoop out the contents from the oil. Do not discard the oil.

In a mixer grinder (if you like a smooth textured chutney) or mortar and pestle (if you like coarsely ground chutney) grind the contents.

Remove in a bottle or bowl and add salt, oil in which the contents were fried, lemon juice and mango pickle masala.

Chutney is ready to serve. Enjoy!

Note: I add a drizzle of mustard oil to the finished chutney to add more punch to the chutney.

Give a try to these chutneys as well…

Coconut & Roasted Green Tomato Chutney

Indian 5-Spice Tomato Chutney

Lemon Chutney

Indian Yam Chutney

Green Peas Chutney

Thanks for visiting and see you soon again with another exciting recipe!

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PANCH PHORAN TOMATO CHUTNEY/ पंचफोरन टमाटर की चटपटी चटनी (Indian 5 Spice Tomato Chutney)

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This is a repost of this chutney which I had uploaded during the very first year of my blogging. I had lost pictures of a many recipes a few years later therefore I am reposting it along with pictures.

Few years back I had visited a friend of mine and tasted the most incredible tasting Aam Chhunda (Sweet and Sour Mango Relish) I have ever had! When I asked her for the recipe, she sheepishly told me that it was not her but her mother who had made it. It showed…it was definitely made with loads of loveJ Seeing me so smitten, by the Chhunda, my friend generously packed some for me!

When I again visited, to reciprocate her warmth and generosity, I carried my favourite tomato chutney for her (which also happened to be her husband’s favourite). Since tomatoes are available around the year here, so tomato chutney is something which is most commonly made; of course only after the favourites – Mint Coriander Onion Chutney or/and Mint Coriander chutney. Most Indian households prefer to make fresh chutney. Each household has their own special recipe for tomato chutney. Here is my take on it 🙂

I prefer to use the earthy and aromatic flavours of the panch phoran which is a mixture of five spices – cumin seeds, fennel seeds, nigella seeds, mustard seeds and fenugreek seeds mixed in equal amounts. They are extensively used in the eastern states of Indian especially Odisha and West Bengal. They work very well with the tangy tomatoes. I balance out the tanginess of the tomatoes with addition of sugar, sparingly though, and balance out the sweetness of the sugar with the heat of whole red chillies and red chilli powder. I know it sounds like too much of chillies but when brought together, all these flavours work together very well.

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1½ tbsp Canola Oil

1 Big dry Whole Dry Red Chili (split in 5 pieces)

¼ tsp Sugar

1 tsp Panchphoran (Indian 5 spice mix)

1½ C finely chopped ripe Red Tomatoes

¼ C + 1 tbsp finely choped Red Onions

½ tsp garlic paste

½ tsp of ginger paste

¼ tsp Turmeric powder

¾ tsp Red chilli powder (adjust the heat)

1½ tsp granulated Sugar

½ tsp Dry Mango Powder

Salt to taste

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Heat oil in a pan and carefully tip in the dry red chilies. Fry till they begin to change color. Add ¼ tsp sugar. As soon as it begins to caramelize, add the panchphoran. Be carefully as the spices will start to crackle as soon as they hit oil.

Add the onions and sauté them till they turn translucent. Add the ginger and garlic paste along with a splash of water to prevent the paste from burning or sticking to the pan.

Fry till the ginger-garlic starts to turn golden and becomes aromatic (may be for half a minute or so).

Add the tomatoes and stir them on high heat for a minute and then lower the heat and simmer them till they soften.

Start seasoning the tomatoes. Add salt, sugar, turmeric, chili powder along with dry mango powder.

Stir well and taste them at this stage and adjust the seasonings.

Cook them on high heat for a minute or till the liquid in the tomatoes is reduced.

Remove the contents in a serving bowl.

Serve this hot or cool; I prefer to serve it at room temperature.

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