Mint Raita

The combination of curd and mint is awesome and cooling. I often use mint in my cooking as it’s cooling and refreshing. Aids digestion too.It’s always there in my kitchen garden.


Mint – 1 handful

Green chillies – 2

Hung curd – 1 small bowl

Cumin powder – 1/4 spoon coarsely ground

Black salt – as per taste

Mint leaves for garnishing


In a mixer jar or preferably a salad chopper add in the green chilli bits and handful of mint leaves and just Whiz it for 10 seconds.

Transfer this to a bowl.

Now add the cumin powder. Black salt and give a proper mix.

Garnish with a tender mint sprig and enjoy it refrigerated.

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.


Wild Jackfruit – 1/2 piece of the fruit.

Red chilli – 4-5

Tamarind – pea sized

Garlic – 2 cloves.

Desiccated coconut – 2 table spoons.


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.

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.


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.


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

Jambul/Black Java Plum

Jambul is available in plenty during the summer months until the beginning of the rainy season.

It’s a super food packed with nutrients and antioxidants.

Good for those having spikes in their blood sugar levels and having an history of diabetes in the family.

It also aids digestive health.

Brined them for a week and today made this yummy and appetising chutney.


Brined jambuls – 4-5 deseeded

Red chilli – 3

 Coconut grated – 2 handfuls

 Garlic with the peel – 2 cloves

Salt as per taste.


Deseed the jambuls and using light finger movements extract the pulp.

Now grind all the above to a smooth paste.

Chutney is ready.

Tastes yummy when you drizzle some coconut oil over it.

Please Note:

The jambuls are brined and so add salt accordingly.

Mixed veg pickle

  • 20 red byadgi chillies
  • 10 guntur red chillies
  • 4 tablespoons mustard
  • Put all the above ingredients on a plate and keep in sunlight for about an hour or so.
  • Carrots-2 chopped into small bits
  • Raw mango-1 small chopped finely
  • Cauliflower bits 1/2 cup.
  • Hing-about 1 tspn (powdered)
  • Size of 2 peas if in solid form
  • Juice of 2 lemons
  • ( discard the seeds n the fibre inside and chop the rind of the lemons)
  • Salt as per taste
  • Ginger 1 inch finely chopped
  • Boiled n cooled water to grind the pickle masala.
  • Put the vegetables, lemon juice, lemon rind , ginger, hing and salt as per taste in a bowl and mix well.
  • Now grind the chillies to a paste not very smooth but not too coarse adding little water. Then add the mustard and grind again to smooth paste. Add it to the chopped vegetables and mix well. Pickle is ready😋

    Methi &coriander chutney

    • Methi leaves-1/2 handful
    • Coriander leaves-1/2 handful.
    • Peanuts roasted-1/2 handful
    • Grated coconut-2 spns
    • Jeera-1/4 spn
    • Garlic-2 cloves
    • Small pc tamarind/ curds as per taste.(I have used curds as it gives good colour.
    • Salt to taste.
    • Ghee -1 spn.

    In a pan add ghee and roast jeera,garlic,
    grated coconut,green chillies and finally the roasted peanuts,methi leaves, coriander leaves.
    Grind it along with the curd and a little water and salt.