Continuing with the holiday appetizer theme sharing another interesting Dip recipe that is full of flavors with a tangy base from the Joan of Arc® Goat Cheese. You are definitely going to love this! …
Looking for a quick, easy, creamy and delicious dip to snack on. Well try this Sweet and Sour Asian dip which is full of sweet and sour flavors with hints of spice and the right amount of crunch from the veggies. Serve this with some homemade Wonton Chips and you have the perfect appetizer or snack ready to munch. Comes together in no time and so perfect for large gatherings and parties. Bet your guess will go back for more.
Plum Chutney is an Indian spiced vegan condiment that is spicy, tangy and sweet all at the same time. The best part is this can be made really fast in like less than 30 mins, can be stored in refrigerator for weeks and bonus requires no canning or preservatives. Use it as a condiment, spread, dip ….choices are endless.
Tomato Chutney is a tangy and spicy condiment that can be served as a side dish with Idli/Dosa or can be used as a spread for sandwiches and wraps. Its a very simple one pot recipe where you cook the tomatoes, garlic and spices till the they are cooked and then grind the whole mixture to get a smooth paste. I like to add some tamarind pulp to make this chutney even more tangy and spice it up with some red chilli powder. Easy to make and store, this chutney can stay good in an airtight container for days in the refrigerator. I initially tried this chutney with the Whole Wheat Dosa and have ever since loved this combination. Give it a try if you haven’t already.
Now to the recipe…
3 tomatoes roughly chopped (approximately 2 and 1/2 cups)
2 big cloves of garlic mashed or roughly chopped
7-8 curry leaves
1/2 tsp of mustard seeds (rai)
1/2 tsp of fennel seeds (saunf)
1 tsp of nigella (onion) seeds (kalonji)
1 tsp of cumin seeds (zeera)
pinch of asafoetida (hing)
1 tbsp oil
1 tsp of salt (or to taste)
1 tbsp tamarind pulp (or to taste)
In a pan heat oil and once hot add the mustard seeds. Once they begin to splutter add the cumin seeds, nigella seeds, fennel seeds, asafoetida and curry leaves. Give it a quick stir and then add the garlic cloves (mashed) followed by the tomatoes. Add salt and stir. Cover and cook on medium heat till the tomatoes get soft and mushy. Add 1/4 cup of water if you feel the mixture is sticking to the pan. Once the tomatoes are soft let this mixture cool down and then grind it. Use a tbsp or two of water if required while grinding. Now return the smooth paste back into the vessel and add the tamarind pulp and red chilli powder. Mix well and simmer this for about 5 mins. Cool off completely and store in airtight container in the refrigerator. Use within a week or freeze for later use.
- If you want to make this recipe non garlic one, just skip the addition of garlic keeping rest all ingredients and process same.
- I usually prefer to add red chilli powder as that way I have control over the amount of heat/spice I want. But you can also add 2-3 dry red chillies or green chillies while cooking the tomatoes and grind all together.
- If you don’t have Tamarind you can add some lemon juice or vinegar too.
That’s it, our tangy and spicy Tomato Chutney is ready. Try it with the Whole Wheat Dosa or Idli. Enjoy!!
BTW this recipe is dedicated to all the appetizer enthusiasts, like me !
2 ripe avocados
1/2 jalapeno chilli pepper (or use regular green chilli)
1/4 medium sized red onion finely chopped
1 tomato finely chopped
2-3 tbsp cilantro finely chopped
Juice of One lime
Salt and pepper to taste