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Pudina/Mint chutney is a very easy & tasty recipe. Its so versatile that it can be used on sandwich bread, chaat, pakods, idli, dosa etc.
Ingredients:
Mint leaves – 2 bunches
Coriander – ¼ bunches
Ginger – small piece
Lime juice – 2 tbsp
Yogurt – 1 tbsp
Green chili – 2 (adj per taste)
Salt to taste
Water – 2 tbsp to blend
Method:
Add above to a blender & blend to smooth paste.
Mint chutney is ready. Can be used for 3-4 days when refrigerated
Happy cooking; Enjoy eating!
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Door bell rings and I run with a smile to open as I expect my hubby home from office at 7 pm. As he step in and smell the aromatic flavor of cooked sauce in olive oil, I wait to see a cute smile on his face that makes me so happy. Ahh! I blossom. I love Arrabiata sauce with Penne but I was short with them so used Spiral, which I found in my pantry was enough to serve 2 for dinner
Ingredients:
Fresh tomatoes – 6 (medium size)
Tomato paste – 2 tbsp (for color)
Garlic clove – 5 (finely minced)
Basil – 1 tbsp chopped
Onion – 1 (diced))
Sugar – 1 tsp
Italian oregano seasoning – 1 tsp
Chili flakes – 1 tsp
Pepper – 1 tsp
Olive oil – 2 tbsp
Pasta of your choice – 250 gms.
Method:
Cook pasta per instructions on the pack.
In a deep skillet add 1 tbsp oil. Cook garlic and onion. Taking care not to burn garlic. Add tomatoes & chopped basil; saute for 3-5 mins.
Transfer above to a blender and blend to form puree.
In same skillet add 1 tbsp of oil. Add blended puree, tomato paste, Italian oregano seasoning, chili flakes, pepper & sugar. Cook for few mins
Arrabiata Sauce is ready.
Add generous portion of pasta in a plate and top with hot sauce. 
Tip: If not calorie concious, add some fresh cream to above sauce and bring to boil to make it a creamy sauce and garnish with parmesan cheese.
Happy cookings; Enjoy eating!
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Its been 10 months I'm married and from then on my chef role began. Like every beginner I used to phone my mom and ask for particular recipes. But today as i thought of preparing Kaayi Tomato Chutney, i felt as though i know this recipe and started on my own. Oh my God, it turned out to be so tasty that I got complement from my husband :). But was wondering as how did i manage. Was it out of Common Sense about the ingriendents or that i understood their tricks? haha..
Ingidents:
Kaayi/Unripe Tomato - 4 (take unripe - green)
Green Chilli - 3
Roasted groundnuts - 10
Cumin seeds - 1/2 tsp
Curry leaves - 4
Tamarind - 1/2 inch (optional for extra tangry taste)
Salt to taste
Sugar - A pinch
Oil - 1 tbsp
I couldnt manage to get complete unripe green tomatoes so chutney color is not entirely greenish in color. Better if can get complete green tomatoes
Method:
Heat oil in a frying pan. Add cumin seeds and let it sizzle.
Add chillies, curry leaves & diced unripe green tomatoes, Salt & sugar and fry for about 10 mins on medium low flame.
Let the mixture cool and then grinde it to paste adding tamarind. Now add skinned roasted groundnuts to mixture and grind to just 1-2 rounds.
Kaayi tomato chutney is ready. Can be served with hot roti/Chapati/Dosa/Rice
Happy cookings; Enjoy eating!
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