Inji Thogayal / Ginger Chutney

Apparently, I seem to do a lot of blog-hopping these days.. I am nothing but inspired by all the great blogs from across the globe with wonderful recipes and big beautiful pictures. The pictures in this post is nothing but a mere evidence of my inspiration.. otherwise, who would even think of putting a spicy ginger relish and the shot glass together? But, I had total fun playing with the light, props and my DSLR on a dark & gloomy day.. the best part, all of the pictures came out so well, I think... what do you think?

Carrot Thogayal

When my neighbor handed me a cup of "Carrot" thogayal a.k.a rice-mix to taste, it didn't hit the right note for me. I mean, I have never tasted.. let alone tasting, I would've never even imagined such a recipe using carrots. "Carrots", "Fenugreek leaves", "Thogayal", all sounded like a strange combination, BUT..... only till I tasted it.

Peanut Chutney

A tasty & healthy condiment that can be served with any south Indian breakfast items.

Tamarind chutney

Popularly, called as sweet chutney, adds a sweet & sour flavor to chaat varieties. Tamarind, being the main ingredient of this chutney gives a nice tangy taste. Chutney gets it sweetness from one of these - jaggery/dates/raisins/sugar. I have used jaggery in this recipe. This sweet & sour chutney can also be served alongside samosas, cutlets etc.

Basic Info

Complexity - Simple

Prep time - 20 mins

Cook time - 5 mins

Serves - about 3/4 cup

Ingredients

Tamarind - 1/4 cup (packed)
Powdered jaggery - 1/4 cup
Water - 1 cup
Roasted ground cumin seeds - 1 tsp
Salt - 1/2 tsp or to taste
Red chili powder - 1/4 tsp
Ground black pepper - 1/4 tsp
Ginger powder - 1/4 tsp

Method

Bring 1 cup of water to a rolling boil. Remove from heat and soak tamarind in the boiling water for atleast 15 mins.

Let it cool and use your hands to squeeze and extract as much pulp as you can from the tamarind (do not add water). Use a sieve to strain just the pulp. Discard seed & membranes.

To this filtered tamarind pulp, add rest of the ingredients and mix well.

Green Chutney

This vibrantly green, cilantro & mint based chutney is easy to make and very flavorful. Chaat varieties are considered to be incomplete without this chutney. Perfect accompaniment for crispy Indian snacks.

Basic Info

Complexity - Simple

Prep time - 5 mins

Cook time - 5 mins

Serves - about 3/4 cup

Ingredients
Cilantro - 1/2 cup (packed)
Mint - 1/2 cup (packed)
Green chillies - 2 nos
Lemon juice - 2 tbsp
Ginger - 1/4 inch
Salt - 1/2 tsp (or to taste)
Hing - a pinch

Method

Use a mixer and grind everything together into a fine paste (without adding water).

Tomato chutney

A simple & tasty chutney that serves a great combo with Idlis / Dosas / Pongal / Upma - you name it! This tangy/spicy chutney comes handy with just a couple of ingredients that is usually available in your kitchen. 

The chutney requires no fancy ingredients (or) elaborate cooking - yet, the balance of flavors is truly droolworthy! The aroma of sesame oil and the sweetness from tomatoes/onions beautifully balanced by the spiciness from chillies makes your morning complete-complete!!

Basic Info
Complexity - Simple
Prep time - 10 mins
Cook time - 15 mins
Serves - 1.5 cups of chutney

Ingredients
Onion - 1 no (Medium sized, chopped into big pieces)
Tomatoes - 6 nos (Medium sized, chopped into big pieces)
Red chillies - 4-5 nos (adjust to your spice level)
Sesame oil - 2 tsp (vegetable oil is okay too!)
Hing - 2 generous pinches
Salt - to taste

Method

Heat 2 tsp of oil in a pan. When hot, add red chillies and fry until crisp & fragrant. Then, add onions and saute until translucent & soft. Now, add tomatoes, hing & salt and cook until tomatoes become soft & mushy. Let it completely cool.

Use a food processor/mixer and grind it into a paste without adding water (chunky pieces here & there totally works too!)

Serve it with any South Indian breakfast.