chutney – Spoons of Paradise

Wild Jackfruit gojju(Chutney)

The wild jackfruit also known as Paach panas (in Konkani)is a fruit available in the forests mostly in southern parts of India. It’s a sweet sour tasting fruit which has segments like the jackfruit but with smaller segments and seeds which are found in a cluster.inside the poky skin.

The fruit is delicious as is.

The raw fruits are plucked before they ripen and the thorny skin is scraped off and then they are brined in salt water for few months until they soften and are ready to be used to make a variety of chutneys, pickle and other dishes.

It’s nutritious as well as appetising.

Ingredients:

Wild Jackfruit – 1/2 piece of the fruit.

Red chilli – 4-5

Tamarind – pea sized

Garlic – 2 cloves.

Desiccated coconut – 2 table spoons.

Method:

Apply a little oil to the chillies and roast them over the gas flame.

Keep it aside.

Roast the garlic cloves along with the peels.

Now steam the piece of wild jackfruit for about 10 minutes until it is done.

Allow it to come to room temperature.

Now grind the wild jackfruit along with the coconut, tamarind, chillies and garlic cloves to a smooth paste.

Transfer the mixture to a bowl and enjoy it with roti or rice.

I love this Chutney with curd and steamed rice and also with porridge.

You may add salt if required as the wild jackfruit is brined.

April 30, 2021

namithaskitchen

Raw Mango(Kairi)Chutney

Raw mangoes are super food rich in vitamin A and C. They help aid digestion and issues such as acidity and constipation.

Today I am sharing a recipe of an appetising raw mango chutney relished by every member of our family. This chutney goes well as an accompaniment with roti and rice.

I enjoy it with curd rice or par boiled kanji(Porridge)

Since I am fasting I have used Asafoetida (Hing) as a substitute to raw garlic. If you are using raw garlic please use it with the skin.

Ingredients:

Raw mango bits(peeled) – 6-8 bits

Asafoetida (Hing)- 2-3 pinches

Green chillies -3

Coconut grated – 1 small bowl.

Water – 1/2 cup

Rock salt – as per taste.

Method:

In a mixer jar add in all the above ingredients and going to a smooth paste and transfer to a bowl.

January 5, 2021

namithaskitchen

Pomegranate Chutney

Pomegranate Chutney is an authentic dish prepared in the homes of people in Mangalore.

The peels of the fruit are sun dried and stored in glass jars to be used especially during the rainy season and also during the November December months when temperature is cool.

The peel is rich in polyphenols which are rich in antioxidants beneficial for reducing blood pressure, cardiac vascular disease, improve gut and stomach health, indigestion , control blood sugar fluctuations and mainly an appetiser with anti- diarrheal properties.

Ingredients:

Sun dried peels of pomegranate- 3 to 4 small bits.

Ghee – 1 t spoon

Cumin – 1/2 t spoon

Coriander – 1 t spoon

Red chillies roasted – 2 (bedgi)

1 (Guntur)

Pepper corns – 1/4 t spoon

Tamarind – size of two peas.

Coconut grated – 1/2 cup

Water 1/2 to 3/4 cup

Salt as per taste.

Method:

Heat a pan (preferably iron) and add the broken bits of the pomegranate peels,red chillies,cumin, coriander, peppercorns followed by tamarind and salt.

Roast them on low flame for about 3 to 4 minutes until you get an aroma.

Now allow the roasted mixture to cool.

Transfer the roasted masala to a mixer jar and add the grated coconut and the water and grind the mixture to a smooth paste.

Transfer the Chutney to a small container and the Chutney is now ready.

Please Note:

I have used the bedgi chillies for colour and Guntur chilli for the pungency.

You may use chillies of your choice.

I have fond nostalgic memories enjoying this Chutney along with the kadhi also known a tambuli which is nothing but the Chutney diluted and then boiled and tempered with mustard and curry leaves in a spoon of coconut oil..

Tambuli