Saturday, January 1, 2011

Plum Chutney

In my previous post I have mentioned about the Mangalorean Sweet Pulao which is not complete without the plum chutney. A few years ago not everyone considered this an afforable option of a chutney because of dates & raisins that go into it which are quite expensive. However, today its not such a big deal to source dates which are available in every supermarket but not too many people have this item on their menus.

This chutney is quite a gourmand's delight. Whoever thought of putting these different ingredients together has done a fabulous job and the outcome always tingles my tastebuds :)


Plum Chutney

Recipe Source: The Mangalorean Ladies Club Cookery Book


You Need:

  • Dates - 6
  • Mint leaves - 3 sprigs
  • Cloves - 2
  • Cinnamon - 1/4 inch piece
  • Onion - 1 small
  • Skin of 1 dried red chilly (remove the seeds) (You can put half the skin if you have lower levels of tolerance to spice)
  • Ginger - 1 inch
  • Plums (raisins) - 25gms or about a fistful
  • Beetroot - 1 slice (boiled)
  • Banana (ripe) - 1 medium sized (Mysore banana (the sweet & plump variety) or Kadhali/Elaichi as it's called in Mumbai)
  • Tamarind - 1/2 a marble size (literally a scrap of tamarind is suffient)
  • Salt to taste (about 1/4 tsp)

Method:
Grind all the ingredients to a fine paste. If you find it a little spicy, dont worry - having it with the sweet pulao will balance the spice, however, if you are still hesitant, you can add 1/2 a banana to the chutney & grind it again.
Serve with Sweet Pulao




9 comments:

  1. Awesome presentation Shireen!!!! Happy New Year to you!!!

    ReplyDelete
  2. Thanks May! Happy New Year to you & your family!!

    ReplyDelete
  3. yesssss.....this is the chutney i was serching for long....thank u very much.

    ReplyDelete
  4. Can you tell me how many serves I would get with this recipe? I do understand that it depends on how much each person would use, but I just needed a rough idea based on 1 tbsp serve. Thanks!

    ReplyDelete
  5. @ Anonymous: Well, roughly it should serve 4-5 people - if they are served just 1 tbsp each

    ReplyDelete
  6. Plum?
    or Raisin?

    -- ssslayer@gmail.com

    ReplyDelete
  7. Hi ssslayer@gmail.com - In Mangalore, raisins are often called as 'plums' by the older generation of people. Turmeric is also called as saffron. Hence I have retained the same name for this chutney as it is commonly known as 'plum chutney'.

    ReplyDelete
  8. Can I do this ahead of time as well as the sweet pulao and how long can I store each of these dishes as I do not like to cook on the day of the party itself.

    ReplyDelete
  9. Anonymous: You can prepare the chutney ahead of time - maybe the previous day. But I would recommend that you make the pulao fresh as it won't take much time and tastes best when fresh and hot. There are chances that the pulao could be lumpy if u refrigerate it (due to the presence of ghee) and it will be harder to remove the clumps the next day. Microwaving may dry out the pulao. Again, this is just my opinion, pls go ahead with whatever is easy for you.

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Saturday, January 1, 2011

Plum Chutney

In my previous post I have mentioned about the Mangalorean Sweet Pulao which is not complete without the plum chutney. A few years ago not everyone considered this an afforable option of a chutney because of dates & raisins that go into it which are quite expensive. However, today its not such a big deal to source dates which are available in every supermarket but not too many people have this item on their menus.

This chutney is quite a gourmand's delight. Whoever thought of putting these different ingredients together has done a fabulous job and the outcome always tingles my tastebuds :)


Plum Chutney

Recipe Source: The Mangalorean Ladies Club Cookery Book


You Need:

  • Dates - 6
  • Mint leaves - 3 sprigs
  • Cloves - 2
  • Cinnamon - 1/4 inch piece
  • Onion - 1 small
  • Skin of 1 dried red chilly (remove the seeds) (You can put half the skin if you have lower levels of tolerance to spice)
  • Ginger - 1 inch
  • Plums (raisins) - 25gms or about a fistful
  • Beetroot - 1 slice (boiled)
  • Banana (ripe) - 1 medium sized (Mysore banana (the sweet & plump variety) or Kadhali/Elaichi as it's called in Mumbai)
  • Tamarind - 1/2 a marble size (literally a scrap of tamarind is suffient)
  • Salt to taste (about 1/4 tsp)

Method:
Grind all the ingredients to a fine paste. If you find it a little spicy, dont worry - having it with the sweet pulao will balance the spice, however, if you are still hesitant, you can add 1/2 a banana to the chutney & grind it again.
Serve with Sweet Pulao




9 comments:

  1. Awesome presentation Shireen!!!! Happy New Year to you!!!

    ReplyDelete
  2. Thanks May! Happy New Year to you & your family!!

    ReplyDelete
  3. yesssss.....this is the chutney i was serching for long....thank u very much.

    ReplyDelete
  4. Can you tell me how many serves I would get with this recipe? I do understand that it depends on how much each person would use, but I just needed a rough idea based on 1 tbsp serve. Thanks!

    ReplyDelete
  5. @ Anonymous: Well, roughly it should serve 4-5 people - if they are served just 1 tbsp each

    ReplyDelete
  6. Plum?
    or Raisin?

    -- ssslayer@gmail.com

    ReplyDelete
  7. Hi ssslayer@gmail.com - In Mangalore, raisins are often called as 'plums' by the older generation of people. Turmeric is also called as saffron. Hence I have retained the same name for this chutney as it is commonly known as 'plum chutney'.

    ReplyDelete
  8. Can I do this ahead of time as well as the sweet pulao and how long can I store each of these dishes as I do not like to cook on the day of the party itself.

    ReplyDelete
  9. Anonymous: You can prepare the chutney ahead of time - maybe the previous day. But I would recommend that you make the pulao fresh as it won't take much time and tastes best when fresh and hot. There are chances that the pulao could be lumpy if u refrigerate it (due to the presence of ghee) and it will be harder to remove the clumps the next day. Microwaving may dry out the pulao. Again, this is just my opinion, pls go ahead with whatever is easy for you.

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)