- Tamarind / Imli: 250 grams (de-seeded)
- Cumin seeds / Zeera: ½ teaspoon
- Ginger powder: ½ teaspoon (if not fine chop ginger about 1 inch)
- Asafoetida / Hing: 1 pinch
- Red Chili Powder: ¼ teaspoon
- Jaggery / Gud: 7 to 8 tablespoon (if not – can be substituted with Sugar 5 to 6 tablespoon or adjust as per your taste)
- Oil: 1 teaspoon
- Kosher Salt / Rock Salt / Kala Namak: As per requirement (If these types of salt are not available add normal salt as per taste)
- Water: 2 cups (can be altered as per the thickness of the Dip or Chutney you require)
- Soak Tamarind over night at least 4 to 5 hours. Squeeze the pulp in the same bowl and stain it. It should be smooth in flow
- Heat oil in a pan and then lower the flame. Add cumin seeds and let them crackle
- Add ginger, red chili and asafoedita and saute for 1 minute
- Now add tamarind water and stir and give at least one boil
- Now add Salt, jaggery and cook for another 4 to 5 minutes
- Now switch off the flame and let it cool. Before your serve
Serve with any of the side dish you have. The taste will be sweet and sour (it can be adjusted as per your requirement). Usually it is served with Potato Wedges, Samosa (Indian Patties), Cutlets likewise…
Serves: Five (5) Servings
- Chickpeas/Kabli Chana: 250 gm (soaked overnight in salt)
- Lemon: 60 ml1 Large or 2 Small
- Tahini: 1/4th cup (Tahini is a paste made from sesame seed)
- Garlic: 3 pods (fine chop or minced)
- Cumin Powder: ½ teaspoon
- Olive Oil: 30 ml for preparing while serving also we usually drizzle olive oil on top
- Salt: As per taste
- Water: 3 tablespoons
- Paprika: A pinch while serving
- Boil Chick Peas in a pan or if using pressure cooker boil them till you get 3 whistles
- In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute.
- Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice until well blended.
- Add half of the chickpeas to the food processor and process for 1 minute.
- Now add balance half of chickpeas and blend it well add salt as per requirement.
- To get a smooth paste add water and blend for 2 to 3 rounds
- Once done take it out in a bowl
Serving: Sprinkle paprika & drizzle of Olive Oil. It can be stored for 2 to 3 days.
Sweet & Sour Mango Spread or Chutney
Serves: Three (3) Person, be rest assure one person will consume it without sharing.
Easy To Prepare & Enjoy the music while you cook
• Mango: 3 no’s (Raw mango) or 750 grams
• Jaggery (Gud): 1 cups (can be substituted by sugar 1 ½ cup)
• Fenugreek seeds(methi dana): ¾ teaspoon
• Fennel Seed (saunf): 3 teaspoon
• Onion seeds (kalonji): ½ teaspoon
• Coriander (dhania) powder: 1 teaspoon
• Tumeric (haldi) powder: 1 teaspoon
• Kashmiri red chilli powder: 2 teaspoons (this is not spicy, it is just to add colour and flavour)
• Salt: To taste
• Oil: 3 tablespoon
• Water: ½ cup
♦ If you want spicy: You can add red chilli powder or flakes.
♦ If you want mughlai flavour: You can add garam masala ½ teaspoon.
• Raw Mango: Wash, clean and peel the skin of the mangoes
• Cut the mango lengthwise into quarters, you can keep the kernel or can remove it
• Add oil to the pan and keep the flame on medium and do not let the oil to boil
• Add fenugreek seed and sauté till it changes colour, do not sauté more else it will give a bitter taste
• Once fenugreek seeds change colour, add fennel seed and sauté it for a few seconds now add onion seeds and sauté for few seconds. You will get a very soothing aroma
• It time to add Kashmiri red chilli powder, turmeric powder and salt. Stir it for less than a minute
• Add raw mangoes and mix it well so that the entire mangoes are quoted with the mixture. You can mix for a minute or two to get a proper coating.
• Now add water, increase the flame of the gas stove to high and bring the water to boil, once the water boils reduce the flame to medium. Give a gentle stir to the mixture.
• Time to add jaggery (or) sugar and let it melt in the pan
• Keep stirring it occasionally.
• You will observe the gravy gradually thickens, bring it to the constancy you prefer. ( I generally keep it on a medium flame for 6 minutes)
• Switch off the gas stove. Let it cool. You can add garam masala now if you want too.
Serve it as a condiment, spread on bread, or parathas. You can preserve it for 2 to 3 days.