thecookscottage

Bottle Gourd Chutney - Doodhi Chutney

This is an easy to make tasty chutney which lasts about a week in the fridge.

Ingredients

125 gms doodhi / bottle gourd

125 gms green mango

25 ml oil

50 gms coconut, grated

25 gms green coriander, wash well, dry and chop

25 gms green chillies, chop

5 gms rai /mustard seeds

25 gms salt

 

Prepare the ingredients. Peel and chop the bottle gourd and the mango. Dry roast the grated coconut .

Fry the bottle gourd in 3 tbsp of the oil till cooked. Grind all the other ingredients in a blender till smooth and add the fried gourd. Blend well till it becomes a paste.Do not add water.

Heat the rest of the oil and pop the mustard seeds. Pour this over the prepared paste. Mix well.

Yummy with rice or chapathis, idlis or dosas.

 

 

Karela -Bitter Gourd Pickle 1

As with all pickles this one too depends on the quality of the raw material for the final result. So pick your karelas carefully.

Choose bitter gourds which are light green or even whitish in colour. Dark green denote extra bitterness and are older with more seeds . They are not suitable for pickling. Do not pick yellowish karelas.

Ingredients

500 gms karela /bitter gourd

400 ml vinegar

20 gms rai / mustard seed, ground fine in 2 tsp vinegar

2 " fresh ginger, peeled and chopped fine

5 cloves of garlic, minced

50 gms dried red chillies

5 gms haldi / turmeric powder

20 gms sugar

125 gms salt.

Prepare the bitter gourd by scraping the peel lightly, take out the seeds and cut into 1.5 inch X 1/2 inch strips.

Cook the gourd in half the vinegar. Add all the other ingredients to the vinegar and cook till well blended. Remove from heat.

Heat the rest of the vinegar and pour over the cooked ingredients. mix well and keep in a glass or ceramic jar.

When the vingar has soaked into the gourd pieces it is ready to be used.

Keeps for two months.

 

Courtesy: Usha's Pickle Digest.

 

Green Tomato Garlic Chutney

While green tomatoes are available in abundance its the time to pickle and chutney.This recipe is quick to make but keeps for only three weeks in the fridge so don't make a vast amount.

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Photo Courtesy: Emma Jane Hogbin

Ingredients:

250 gms green tomatoes

6 gms salt

50 ml vinegar ( use toddy vinegar if possible)

10 gms red Bedgi or Kashmiri chillies, ground

1 tbsp ground garlic

2 tbsp fresh ginger,grated

10 gms salt

250 gms sugar

Method:

Wash and chop the green tomatoes removing the eyes. Marinate the chopped tomatoes in 6 gms of salt for 12 hours.Saute the tomatoes in vinegar till tender. Add the rest of the ingredients and keep cooking over low heat till they mix well and become mushy.When it gels it is ready. This will take at least 15- 20 minutes.

Keep in a clean steriized jar in the fridge and use within 2-3 weeks.