Sunday, December 28, 2014

A Compilation of Favourite Chutneys

These are my personal, tried and tested recipes,  that I always turn too. Great with any dishes, but more especially with  savouries. A must try👍

Mebos Chutney

(makes 1 bottle) 

3 Mebos Rounds (Chopped into chunks)
3/4 cup Vinegar
3/4 cup Water
2-3 Dried Red Chillies
~Boil the above ingredients until mebos n chillies are soft
~cool slightly then liquidize
~strain using a seive ,to remove most of the pulpy residue
1/4 Cup Apricot Jam (Heat in Microwave until runny) ~Add jam to above strained liquid,in a pot,place back on stove on low
~Add salt to taste (1tsp-level)
for Vagaar/tempering
~heat little oil, add in Mustard seeds, Tal(optional),and sprig of Curry leaves
~add this to the chutney in pot, cover with lid immediately,n switch off stove
~allow to cool properly before decanting into your jar.
~Ready to ENJOY!!! 

(This is a very yummy, sweet-sour,chutney for savouries- Marriam Sayed)


Green Dhania Chutney

(Author: Foodeva Marsay/Marriam Sayed)

2 bunches Fresh Dhania/Coriander
1/4 cup lemon juice/Vinegar
2 green chillies OR more if you prefer hot
1 teaspoon whole Jeera/Cumin seeds
1 Tablespoon crushed Garlic
2 teaspoon desiccated coconut
1 teaspoon salt or to taste
1/4 onion sliced
~blend all ingredients in a liquidizer until smooth consistency reached
~bottle and refrigerate ,serve with savouries ENJOY!

(Foodeva Marsay/Marriam Sayed)


Easy Peasy Red Chutney

(Author: Foodeva Marsay/Marriam Sayed)
1 tomato
3-4 red dried chillies
1 cup tomato sauce
1 Tablespoon Sugar
1 teaspoon Salt
1 teaspoon mustard seeds
1 sprig Curry Leaves
1/2(half) teaspoon methi powder

~Soak the dry chillies in boiling water for 10 mins
~boil tomato on stove for ±5mins or until skin starts to peel away
~peel off skin from tomato and liquidize
~now add the dried chillies and liquidize well
~add in tomato sauce,sugar n salt n blend well
~make a vagaar of the mustard seeds,curry leaves n methi powder and add the blended sauce to the pot
~allow one boil and remove from stove
~cool, bottle and refrigerate
~ENJOY with savouries

 (Foodeva Marsay/Marriam Sayed)