Strange, huh? A food post, all of a sudden? Just wanted to share with you this chutney that makes everything interesting.
If you google for Imli chutney, you'll get lots of recipes, and so I won't bother
There is the Khajur-Imli chutney, made with dates and tamarind. And then there is the hunisehannina gojju, made with lots of ginger, and south-indian style seasoning, that goes well with huggi/pongal.
But mine is a 5-minute version, and I make a little bottle of it every two weeks, and I always have a stock in the fridge. It makes everything interesting.
Sprouts? Add a little groundnuts, and a spoon of imli chutney, and you have a tasty snack. Curds - add a spoonful, and see how great it tastes. Eggs? I tried giving Puttachi eggs in various forms, and though she ate it all dutifully, she fell off her chair in wonder when I boiled an egg, sliced it, and poured a spoonful of imli chutney over it. Now it is a staple at our place.
It is also a formula for instant chaat. Boil some chickpeas or something, add imli chutney, and even if there is nothing else to go with it, it can easily be called chaat.
How I make it - forgive me, I have no patience for recipes and proportions, but what I do is:
Heat tamarind paste and jaggery syrup together with a little water. Add salt, kala namak, chilli powder, ginger powder, roasted cumin powder, and then boil it well. For thickness, you could add a thickening agent like cornflour or rice flour or something, but I don't bother with that also. Once it boils well, cool it down and bottle it. Store in the refrigerator.
And yes, I have all the above ingredients always available in the said forms, and that's why it is a five-minute process for me.
Warning: Too much of anything is not good, obviously, so if you are dealing with kids, you'll need to make rules about what you can eat it with, and how much.
If you google for Imli chutney, you'll get lots of recipes, and so I won't bother
There is the Khajur-Imli chutney, made with dates and tamarind. And then there is the hunisehannina gojju, made with lots of ginger, and south-indian style seasoning, that goes well with huggi/pongal.
But mine is a 5-minute version, and I make a little bottle of it every two weeks, and I always have a stock in the fridge. It makes everything interesting.
Sprouts? Add a little groundnuts, and a spoon of imli chutney, and you have a tasty snack. Curds - add a spoonful, and see how great it tastes. Eggs? I tried giving Puttachi eggs in various forms, and though she ate it all dutifully, she fell off her chair in wonder when I boiled an egg, sliced it, and poured a spoonful of imli chutney over it. Now it is a staple at our place.
It is also a formula for instant chaat. Boil some chickpeas or something, add imli chutney, and even if there is nothing else to go with it, it can easily be called chaat.
How I make it - forgive me, I have no patience for recipes and proportions, but what I do is:
Heat tamarind paste and jaggery syrup together with a little water. Add salt, kala namak, chilli powder, ginger powder, roasted cumin powder, and then boil it well. For thickness, you could add a thickening agent like cornflour or rice flour or something, but I don't bother with that also. Once it boils well, cool it down and bottle it. Store in the refrigerator.
And yes, I have all the above ingredients always available in the said forms, and that's why it is a five-minute process for me.
Warning: Too much of anything is not good, obviously, so if you are dealing with kids, you'll need to make rules about what you can eat it with, and how much.
2 comments:
Is the tamarind paste store-bought? Or is there any way I could make this without tamarind, but using kokam or aam powder... hmm
nothing to beat that flavor, I agree.
Yes, tamarind paste is store-bought - there are many brands available here. tamarind powder is available too.
Post a Comment