Pudina pacchadi (Green mint sweet and sour chutney)

Pudina or mint is an aromatic perennial herb. A lot of varieties of mints are grown in many countries. The most common and popular mints for commercial cultivation are peppermint and spearmint. Mint leaves, without a qualifier like 'peppermint' or 'apple mint' generally refers to spearmint leaves. 

Spearmint, also known as garden mint, common mint is a spiecies of mint native to Europe and most  Asian countries. Many species of mint are grown in many parts of the world, including South Africa, North America and South America.

Pudina or spearmint has been used traditionally as medicine for minor ailments such as fevers and digestive disorders.

Spearmint has many health benefits and helps as an anti-tumor, anti-oxidant and anti-microbial agent.

Spearmint oil is used as insecticide and pesticide.

Pudina or spearmint is used to make chutneys or dips etc. Also, in Indian cuisine it is used as a flavoring agent for pulaos and biryanis. Beverages like spearmint tea, mojito and mint julep are very popular all over the world.

While selecting the leaves, make sure that the leaves are tender and not too fibrous. Leaves from some species of mint are not tender. If the leaves are not soft and tender, texture of the chutney will not be good. 

Ingredients:

• 2 cups cleaned pudina leaves (Fresh mint leaves)
• 2 teaspoons oil
• 2 teaspoons tamarind paste
• 3 tablespoons jaggery
• 2 or 3 red or green chiles
• 1/2 teaspoon turmeric powder
• 1 teaspoon methi mustard powder
• Salt to taste

Directions:

1. Wash mint and remove any stems etc.
2. Dry on a clean towel so that the leaves are not wet.
3. Heat oil in a thick pan.
4. Add mint leaves and stir well.
5. Sauté for 3 to 4 minutes.
6. When the leaves loose most of the moisture, add all the other ingredients.
7. Mix well.
8. Remove from heat, let cool.
9. Transfer to a processor and grind.
10. Add a few spoons of water, if needed.
11. Transfer to a jar.
12. Chutney can stay for about a week or 10 days, if kept in a refrigerator.

Note:  

Make sure the leaves are young and tender. When the leaves and stems are not tender, there is a lot of fiber which spoils the consistency of the chutney. Also, some of the varieties of mint have different flavors. 

Mamidi allam pacchadi (Mango ginger and plain ginger chutney)

I have earlier posted a recipe using Mamidi allam (mango ginger). In this recipe, I have used mango ginger and an equal amount of ordinary ginger to make a chutney, which can be kept for a long time. This chutney also is sweet and sour and has the specific flavor of mango ginger which makes it very special. You get mango ginger in most of the Indian stores in USA. In South India it is easily available during winter.

Ingredients:

•      1 cup mango ginger (peeled and chopped)
•      1 cup plain ginger (peeled and chopped)
•      2 Tbsp. red chili powder
•      2 Tbsp. salt
•      4 to 5 Tbsp jaggery
•      3 Tbsp. tamarind paste
•      2 tsp. methi mustard powder
•      3 Tbsp. oil
•      1/2 Tsp. mustard seeds
•      1 or 2 red chilis

Directions:

1.      Wash, peel and cut ginger into small pieces
2.      If using fresh tamarind, microwave tamarind along with 3 or 4 table spoons of water for 30 or 40 seconds.
3.      Heat oil in a thick pan.
4.      Add ginger pieces and cook them for about 4 minutes.
5.      Let cool.
6.      Transfer ginger pieces, tamarind, chili powder, salt and jaggery.
7.      Grind till it becomes a paste.
8.      If some water is needed while grinding, add  water that was left from tamarind,
9.      Or add boiled water.
10.      Grind till you get the required consistency.
11.      Transfer to a container.
12.      Add mustard seeds and red chilis to hot oil and add them to the chutney.
13.      It makes a very good side dish for rotis, rice, idli and dosa etc.
14.      If kept in a refrigerator, the chutney keeps for a long time.

 

Usirikaya pacchadi (amla/Indian gooseberry chutney)

 

Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. I am giving a few recipes for pickle/chutney etc. Recipe given below is only for temporary use. When refrigerated, the chutney stays for about 2 to 3 weeks.

Amla fruits on the tree:


                

: Amla washed and kept ready

 

  

 



Amla after microwaving:

 

 

 

Ingredients:

•      5 or 6 usiri kayalu (amla/Indian gooseberry)
•      2 or 3 green chiles
•      Salt to taste
•      2 tbsp. cut dhania (cilantro)
•      1 tsp. methi mustard powder
•      2 tsp. lemon juice

Directions:

1.      Wash and clean usiri kayalu.
2.      Place them in a microwave safe bowl, sprinkle a few drops of water and cover.
3.      Microwave for 1 to 2 minutes on medium heat.
4.      Open the segments of the amla and discard the seeds.
5.      Add green chiles, cilantro, methi mustard powder and salt.
6.      Transfer to a processer and grind for a few minutes.
7.      Add lemon juice and mix it well.
8.      The chutney keeps for 2 to 3 weeks, if refrigerated.



Tomato pacchadi

This is a spicy chutney (can be made less spicy by reducing the chilis).
It can be used as a side dish for rice or roti, idli, dosa etc.
Slightly sour tomatoes taste better for this chutney. Of course, I have used heirloom tomatoes as they are from our garden!
As a lot of cilantro is added to the chutney, the color is not bright red.

 

 

 

Ingredients:

•      8 medium tomatoes
•      2 or 3 green chilis (adjust to taste)
•      1/2 cup chopped cilantro
•      1/4 tsp. turmeric

Seasoning:

•      3 tsp. oil
•      3 red chilis
•      2 tsp. chana dal
•      2 tsp. urad dal
•      1 tsp, coriander seeds
•      A few black pepper (whole)
•      1/2 tsp. methi seeds
•      A pinch of hing

Directions:

1.      Heat oil in a pan.
2.      Add all the seasoning ingredients.
3.      When dals are turning golden brown, turn the heat off.
4.      Let it cool to room temperature.
5.      Chop tomatoes.
6.      Separately, sauté tomatoes in a little oil, till most of the liquid evaporates.
7.      Grind seasoning till it becomes powder.
8.      Add sautéd tomatoes and remaining spices.
9.      Grind to a coarse paste.
10.      Transfer to a bottle.
11.      Can be stored for one or two weeks.

Note:

You can roast the seasoning without oil, powder it and save it in a bottle for use later. This saves cooking time.