Kitchen Corner-Try It

Spiced Apple Chutney Spicy apple chutney is a classic condiment- tart, sweet and spicy. Chutney is a versatile condiment that will come in handy when you have a guest or whenever you want to fix a quick appetizer or lunch. Pair it with cheese and cracker, and you have a quick appetizer. Spread it over toast or mix with mayo spread for a tasty sandwich or mix with sour cream as a unique dip-you can find a lot of creative uses with chutney. Chutney does not have a jam-like consistency but has a chunky texture.    Chutney originated in India, and there are different versions of chutney served with snacks, breakfast, or lunch. But preserved chutneys are not typical of the chutneys served in India. This shows a colonial influence on local cuisine. Later chutney, made its way to England, France, Africa, and the Caribbean Islands, adapting regional flavors and cooking techniques. Chutney we are talking about here is a condiment of preserved fruits with sugar, vinegar, and sp...

Apricot Chutney Apricot chutney is a sweet and tangy condiment, and there is nothing better than delicious home-cooked chutney. Chutney is simple and delicious fruity preserve and a must-have in your kitchen. There are days when I like to do elaborate cooking and some days where I want to spend as little time as possible in the kitchen. This chutney comes in handy, and there are so many ways you can use this chutney. Apricot chutney has that sweet and savory combination and a pretty color too. It works well with grilled chicken, veggies, beef, or pork. The Apricot chutney I made went fantastic with roasted duck. It is also perfect with toast, cheese, and crackers. This recipe is adapted, from Martha Stewart's recipe collection. Chutney is a must-have in Indian cuisine, and savory and spicy chutneys can be paired, with practically everything. Indian chutneys can be cooked, or raw and served with breakfast or snacks. Chutney originated in India and made its way to England, Fr...

Tomato Dates Curry/Thakkali Enthapazham Curry This is a sweet and sour curry made with tomato and dates. It can be served as a chutney or as a thodu curry for sadhya. It can be served along with pickles and pachadi. It is quick and can be made in a jiffy. Try this you will surely love it. Ingredients Tomato- 3 medium Dates -8-10 seedless Ginger- 2 tsp chopped Onion- 1 small Tamarind- small ball Jaggery- 2 tsp (powdered) Curry leaves- a few Turmeric powder- a pinch Chilly powder-11/2 tsp Pepper powder- 1/2 tsp Fenugreek powder- 1/2 tsp Cumin powder- 1/8 tsp Oil Mustard seeds- 1/3 tsp salt to taste   Soak  dates for one hour. When it gets soft remove seeds and mash  with hands to into a pulp. Soak tamarind and also extract its pulp. Heat oil in a pan and add mustard seeds. When it splutters and add chopped onion,ginger curry leaves. Saute till it turns golden brown. Add the chopped tomatoes and cook till it is soft. Next goes in turmeric...

Mathuramulla Inji Curry/Sweet Ginger Curry Mathuramulla Inji curry means sweet ginger curry/pickle. Inji curry is an exotic dish and indispensable part of Kerala Sadhya. Inji curry is  made with ginger and tamarind. Here I made the same recipe with a twist by adding dates to sweeten up the curry. The aroma of fried ginger,the heat of chilies, the and the sweetness and flavor of  dates is very appetizing .Try this recipe,you will surely love it. Ingredients Thinly sliced Ginger-2  cups Chopped dates- 2 cup Raisins- 10-12 Green chilly- 4-5 Shallots- 2 Chilly powder- 1 1/2 tsp Fenugreek powder- 1/2 tsp Tamarind- small gooseberry sized ball Curry leaves mustard seeds- a few Salt to taste oil for frying. Clean ginger and chop it finely.Fry in oil till brown and crispy. If it is chunky sized make this into a course  powder using a mixer. Add dates, raisins and  1/2 cup of tamarind pulp in a pan and simmer till the dates are so...

Garlic and Dates Pickle A spicy and sweet garlic and dates pickle for all pickle lovers out there. This pickle is made with fresh garlic and dates. You can  substitute dates with raisins. Garlic has a strong pungent flavor .But as the pickle sits matures for a few weeks it becomes soft and the intense flavor reduces to a sweet garlic smell,this combined with the sweet dates makes it very appetizing. Try thus you will surely love it. Ingredients Garlic-1 cup Dates whole- 15-20 Chilly powder-4 tbs (or according to your spice tolerance) Fenugreek powder-1  tbs Mustard powder- 2 tsp Asafoetida- 1 tsp Salt- to taste Sugar - 1 tsp Gingerly oil- 1/3 cup Vinegar- 1/3 cup Steam dates for three minutes and keep aside. When it comes to room temperature use paper towel and pat them dry.  Peel garlic and keep aside. Here I used whole garlic. You can also slice them. Note: This recipe is for instant pickle. If you can allow it to mature for a few weeks,the...