Peach Chutney

A few months back, we’d gone peach picking at one of the local orchards and I came back with a whole lot of peaches. I used a couple of peaches to make this chutney. I’d bookmarked a recipe for methamba, a sweet and savory mango relish that I’d seen on Vaishali’s Happy Burp, a long time back but never thought of making the relish when mangoes were still in season. I substituted the mango in the recipe with peaches and made a few other changes. In the end, I was not too disappointed with the way the recipe turned out.

Ingredients:

2 large ripe peaches, peeled and chopped

1/2 tsp grated ginger

2 green chillies, finely chopped

Red pepper flakes

2 tsp sugar or jaggery (adjust according to taste)

Salt

1 tsp vinegar or lemon juice

For seasoning:

1- 2 Tbsp oil

1 tsp mustard seeds

A pinch of asafoetida

A tiny pinch of fenugreek powder(too much of this will make the chutney bitter)

Method:

Heat oil in a pan and add temper it with mustard seeds, asafoetida and fenugreek powder.

Add ginger, green chillies and a pinch of red pepper flakes.

Stir in the peaches followed by the sugar/jaggery and salt and cook on medium heat till the peach pieces disintegrate and release their juices.

Add some vinegar or lemon juice for tartness at the end.

This chutney would go well with parathas and is great on toast too.

Caramelized Onion Dip

This is a recipe that I had jotted down a long time back from one of the magazines that I had borrowed from my local library. In the hustle and bustle of life, the scrap of paper on which the recipe was noted disappeared, and was completely forgotten about. It resurfaced recently when I was looking for something else and I decided to make it and post it ASAP.

I have modified the original recipe to such an extent that my recipe now looks nothing like the original!

So here it is- my onion dip…

Ingredients:

1 big Vidalia onion, thinly sliced
1/8 tsp dried mint
1/8 tsp dried thyme
3-4 cloves garlic, crushed
1 Tbsp oil
2 Tbsp yogurt (I used low fat)
1 ½ Tbsp light mayonnaise (I used Hellmann’s)
1 tsp lemon juice
Salt
Pepper

Method:
Heat the oil in a pan, add the onions and dried herbs followed by garlic and mix well.

Cook the onions on medium heat stirring from time to time till they lose moisture, the sugar in them starts to caramelize, and they turn brown (takes about 15-20 minutes or so)

Allow the onion mixture to cool and grind to a paste.

In a bowl mix together the mayo and the yogurt.

Add the onion paste to the yogurt-mayo mixture followed by lemon juice, salt and pepper and mix well.

Chill and serve as a dip with your choice of raw veggies, chips or crackers or just slather on bread.

Off this goes to Radhika at Radhi’s Kitchen for JFI: Onion.

For an Indian version, do check out this Onion Chutney.

Caramelized Onion Dip

This is a recipe that I had jotted down a long time back from one of the magazines that I had borrowed from my local library. In the hustle and bustle of life, the scrap of paper on which the recipe was noted disappeared, and was completely forgotten about. It resurfaced recently when I was looking for something else and I decided to make it and post it ASAP.

I have modified the original recipe to such an extent that my recipe now looks nothing like the original!

So here it is- my onion dip…

Ingredients:

1 big Vidalia onion, thinly sliced
1/8 tsp dried mint
1/8 tsp dried thyme
3-4 cloves garlic, crushed
1 Tbsp oil
2 Tbsp yogurt (I used low fat)
1 ½ Tbsp light mayonnaise (I used Hellmann’s)
1 tsp lemon juice
Salt
Pepper

Method:
Heat the oil in a pan, add the onions and dried herbs followed by garlic and mix well.

Cook the onions on medium heat stirring from time to time till they lose moisture, the sugar in them starts to caramelize, and they turn brown (takes about 15-20 minutes or so)

Allow the onion mixture to cool and grind to a paste.

In a bowl mix together the mayo and the yogurt.

Add the onion paste to the yogurt-mayo mixture followed by lemon juice, salt and pepper and mix well.

Chill and serve as a dip with your choice of raw veggies, chips or crackers or just slather on bread.

Off this goes to Radhika at Radhi’s Kitchen for JFI: Onion.

For an Indian version, do check out this Onion Chutney.

Onion Chutney

Here’s a recipe for a chutney that couldn’t be easier to prepare. It needs just two ingredients-onions and red chillies. This is something I learnt from my mother.
It serves as the perfect accompaniment to idlis and dosas.

Ingredients:
5 medium onions, chopped
7-10 red chillies
2 Tbsp oil
Salt

Method:
Heat oil in a large pan and add the chopped onions followed by salt. Sauté for 2-3 minutes and then add the red chillies. Continue to sauté on medium heat till the onions cook down and turn soft and brown. This takes almost 20 minutes.

Cool the mixture and grind to a smooth paste.

Serve with dosas.
This is my entry for Zorra’s Onion Day celebrations.

Onion Chutney

Here’s a recipe for a chutney that couldn’t be easier to prepare. It needs just two ingredients-onions and red chillies. This is something I learnt from my mother.
It serves as the perfect accompaniment to idlis and dosas.

Ingredients:
5 medium onions, chopped
7-10 red chillies
2 Tbsp oil
Salt

Method:
Heat oil in a large pan and add the chopped onions followed by salt. Sauté for 2-3 minutes and then add the red chillies. Continue to sauté on medium heat till the onions cook down and turn soft and brown. This takes almost 20 minutes.

Cool the mixture and grind to a smooth paste.

Serve with dosas.
This is my entry for Zorra’s Onion Day celebrations.

Tomatillo Chutney

Tomatillo (pronounced toh-MAH-tee-YO) is a relative of the tomato family. Tomatillos are of Mexican origin but are now grown in many other places in the Western hemisphere. The fruit is surrounded by a thin paper-like brownish husk and is ideal for use when it is still green.

Tomatillos are often confused with green, unripe tomatoes but unlike tomatoes, they have a distinctly tart, almost lemony flavor. This gives it an authentic flavor in a variety of Mexican green sauces and salsa. They also taste good fried in olive oil or grilled and seasoned with salt and pepper.
I made a chutney using tomatillos for the first time, over the weekend and just loved it.

Ingredients:
2 tomatillos, chopped
½ medium onion, chopped
5-6 green chillies, chopped finely
½ tsp ginger paste
½ tsp garlic paste
¼ cup roasted peanuts
1 small piece of jaggery
1 Tbsp oil
Salt to taste

Method:
Heat the oil in a pan. Sauté the onions, add the ginger-garlic pastes and green chillies followed by the chopped tomatillos and jaggery.

Cook till the tomatillos are done and turn to mush.

Allow the mixture to cool & then blend well along with roasted peanuts to get a thick chutney.

This chutney would be the perfect accompaniment to these instant dosas or even these not-so-instant dosas. It would also make a great tangy dip for baked tortillas or could even serve as a spread on any kind of toasted bread.

I had it with some hot dosas and it was really good. This is one chutney I will definitely be making again.

Tomatillo Chutney

Tomatillo (pronounced toh-MAH-tee-YO) is a relative of the tomato family. Tomatillos are of Mexican origin but are now grown in many other places in the Western hemisphere. The fruit is surrounded by a thin paper-like brownish husk and is ideal for use when it is still green.

Tomatillos are often confused with green, unripe tomatoes but unlike tomatoes, they have a distinctly tart, almost lemony flavor. This gives it an authentic flavor in a variety of Mexican green sauces and salsa. They also taste good fried in olive oil or grilled and seasoned with salt and pepper.
I made a chutney using tomatillos for the first time, over the weekend and just loved it.

Ingredients:
2 tomatillos, chopped
½ medium onion, chopped
5-6 green chillies, chopped finely
½ tsp ginger paste
½ tsp garlic paste
¼ cup roasted peanuts
1 small piece of jaggery
1 Tbsp oil
Salt to taste

Method:
Heat the oil in a pan. Sauté the onions, add the ginger-garlic pastes and green chillies followed by the chopped tomatillos and jaggery.

Cook till the tomatillos are done and turn to mush.

Allow the mixture to cool & then blend well along with roasted peanuts to get a thick chutney.

This chutney would be the perfect accompaniment to these instant dosas or even these not-so-instant dosas. It would also make a great tangy dip for baked tortillas or could even serve as a spread on any kind of toasted bread.

I had it with some hot dosas and it was really good. This is one chutney I will definitely be making again.

Roasted Red Pepper Hummus

Hummus is a Middle Eastern spread made from chickpeas or garbanzo beans, and tahini, a paste of sesame seeds. It is typically eaten with pita or other flat bread.
When I first tasted hummus a couple of years back, I disliked it instantly. Being new to the country and never having experimented with non-Indian food, I obviously needed time to get accustomed to eating pureed chickpeas. I believe that it is an acquired taste. But now, with time, I have grown to like hummus and even make my own these days.

You can buy hummus in most grocery stores, but it’s so easy to make and so much more fun to make your own by experimenting with the ingredients and adjusting the flavors just the way you want it . Tahini too can be easily found in your local grocery store, but it can be made at home too. Here’s an easy way to make your own tahini. I used store-bought tahini for making this. Adding too much adds a slightly bitter taste to the hummus.

Through trial and error, I have arrived at the proportions indicated below and this has been working well for me.

Ingredients:
A can (15 oz) of chickpeas/garbanzo beans, drained
2 big pieces of roasted red pepper (I used the jarred ones)
2 cloves garlic
2 tsp fresh lemon juice
A big pinch or two of ground cumin
2 Tbsp tahini (sesame paste)
1Tbsp olive oil
Salt to taste.

Method:
Place all the ingredients (except the oil) in a food processor and blend well. Add the olive oil in a thin stream, with the processor running, till everything comes together to form a smooth paste. Season with salt.

Serve with toasted pita triangles.

This is my entry for the Middle Eastern edition of A.W.E.D. being hosted by Siri @ Siri’s Corner.

Roasted Red Pepper Hummus

Hummus is a Middle Eastern spread made from chickpeas or garbanzo beans, and tahini, a paste of sesame seeds. It is typically eaten with pita or other flat bread.
When I first tasted hummus a couple of years back, I disliked it instantly. Being new to the country and never having experimented with non-Indian food, I obviously needed time to get accustomed to eating pureed chickpeas. I believe that it is an acquired taste. But now, with time, I have grown to like hummus and make my own these days.

You can buy hummus in most grocery stores, but it’s so easy to make and so much more fun to make your own by experimenting with the ingredients and adjusting the flavors just the way you want it . Tahini too can be easily found in your local grocery store, but it can be made at home too. Here’s an easy way to make your own tahini. I used store-bought tahini for making this. Adding too much adds a slightly bitter taste to the hummus.

Through trial and error, I have arrived at the proportions indicated below and this has been working well for me.

Ingredients:
A can (15 oz) of chickpeas/garbanzo beans, drained
2 big pieces of roasted red pepper (I used the jarred ones)
2 cloves garlic
2 tsp fresh lemon juice
A big pinch or two of ground cumin
2 Tbsp tahini (sesame paste)
1Tbsp olive oil
Salt to taste.

Method:
Place all the ingredients (except the oil) in a food processor and blend well. Add the olive oil in a thin stream, with the processor running, till everything comes together to form a smooth paste. Season with salt.

Serve with toasted pita triangles.

Spicy and minty hummus