Add water, salt, red chilli powder, and peppers to dried plums and boil till they get soft. Add sugar to them and cook on medium heat,until it melts and the mixture becomes a bit thick( for about 2 minutes). Add food colour, viniger and boil for an other minute.It is now ready to be served with roti.
Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice.
from Jasmine’s kitchen in Karachi via Chile-Head Serve as an accompaniment to hot pokaras.
a) Gather ingredients. b) Remove stems from green chilies. c) Wash mint and remove leaves. d) Blend together mint leaves, green chilies, salt and pomegranate seeds in an electric blender to make a paste. e) Add water to make a smooth paste. f) Remove from blender and mix in yogurt.
******* Makes 36 ounces of chutney ****** ********* Serve in 2 or 4 ounces ********
Recipe By : Dakshin by Chandra Padmanabhan
Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 – 3 minutes.
In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.)
Place all the ingredients in an electric blender or food processor. Blend into a fine powder.
Store in an airtight container and use as required.
Makes 7 ounces.
In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground turmeric.)
Makes 15 ounces.
Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.
Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving.
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