Geethu's Kitchen -

Geethu's Kitchen - Collection: Pickles N Chutneys

Paru - Amla Pickle (based on this)
- Whole frozen Amla - 11 oz ~ 11 berries
  Cover with water, bring it to a boil, shut tightly and steam it for 10 mins, cool and separate into segments.
- Heat ~~3 Tbsp~~ 2 ladles (8 Tbsp) oil, 1 tsp Mustard Seeds, ¼ tsp Asafoetida, 3 sprigs chopped Curry leaves
- After sizzling, add ½ tsp Turmeric Powder, 1 tsp Chilli Powder, 1 tsp salt and mix well
- Add Amla and ¼ tsp Methi Powder mix well.
- Shut off heat, add 1 tsp Splenda and mix well.
- When cool, Store it in an air tight container in fridge. It will stay good for a month.
Paru - Carrot Pickle
- 10 oz shredded carrots ~ 2 cups, 2+2 min with 4 Tbsp water in microwave
- 1/2 cup finely minced ginger (~ 8 Tbsp)
- Heat 4 ladles (1 cup) oil, add and sizzle 8 tsp mustard seeds
- Add ginger, ½ tsp Turmeric, ½ tsp Asafoetida, 1 tsp Chili + 1 tsp Kashmiri Chili powders and mix well
- Add carrot, 1 tsp salt, 1 tsp Fenugreek Seed Powder and mix well
- Shut off heat, 1 tsp Splenda, ~~6 Tbsp lemon juice~~ 4 Tbsp vinegar, 2 Tbsp balsamic vinegar and mix well
- When cool, Store it in an air tight container in fridge. It will stay good for a month.
Paru - Jalapeno Pickle
- Walmart 2lb bag lemons (10-11): rinse into medium colander, when dry cut ends off, then x2, x4, x4 into medium steel bowl
  15 large jalapenos: rinse into small colander, when dry x2, then slice into mummy steel bowl
- Heat 4 ladles (1 cup) oil, add 1 cup pickle masala (A-1 Lal Gulab masala or Chaman Mango Achar masala)
  later, add more as needed in the 1/4 cup (1 ladle) oil + 1/4 cup mix
- Add chilies, mix well and cook for 5 min stirring often
- Add diced limes and stir well and cook for 5 more min stirring often
- When cool, fill bottles and shake well and place in sun for 1-2 days
Hatch Chili Pickle (based on this and this)
- 2 lbs Hatch Chili peppers (FC) OR 40 long, fat Serrano pepper (FC) - circular slices in large steel bowl w/ 1 cup salt and marinate > 2 hrs
- 4 Tbsp tamarind paste (200gm) soaked in 3 cups apple cider vinegar for > 2 hrs
- Heat 4 ladles (1 cup) oil and fry 20 tsp (100 gm) cumin seeds, 40 tsp mustard seeds (200 gm)
- Add and fry 1 Tbsp red chilli powder, 1 Tbsp turmeric powder, 2 Tbsp Costco garlic, 1 Tbsp cumin powder
- Add tamarind vinegar and mix well
- Add chilies and cook on LO for 10-15 minutes, until oil separates
- Add N packets of Splenda
- Transfer back to steel bowl, mix well several times a day and place in sun.
Padma's Karela Pickle (based on this)
- 4 small Karelas - sliced into thin circles - approx .5 - .7 lbs
- 4 large thin green chillies OR 2 large fat jalapenos - minced
- 1 tsp salt
- 4 Tbsp canola oil
- 1 tsp mustard seeds
- 1 tsp costco minced garlic OR 1/2 pod garlic chopped
- 1 - 1.5 cup apple cider vinegar
- Mix the sliced karela and jalapenos and salt and keep aside for 30+ minutes
- Heat oil and do tadka with mustard seeds - HI
- Add the garlic and fry some more - HI
- Add the chillies and karela and fry some more for 5 minutes - MED
- Add the vinegar and bring to a low boil on MED, then cook on LO for 5 minutes
- Cool and store in fridge
Pesto (based on this)
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts (or walnuts)
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated Parmesan
Cucumber Pickle (based on this)
- 2 long, thin cucumbers - diced
- 2 large fat jalapenos - diced
- 1/2 garlic pod - peeled and minced
- 1 tsp mustard seeds
- 1 level tsp salt
- Heat oil and splutter mustard seeds, then fry garlic and chillies for 2-3 minutes.
- Add to diced cucumbers in steel bowl, mix well, cool and then fill folgers coffee jar.
Chinese Cucuumber Pickle (based on this and this)
- 2 cucumbers - diced
- 1/3 cup vinegar
- 1/2 small red onion, finely minced
- 1 splenda
- 3/4 tsp salt
- 10 grinds white pepper.
- Mix well and enjoy!
Tamarind Chutney (based on this and this)
- 1 Tbsp thick Tam paste
- 1/2 cup hot water
- 1/4 tsp (chilli, roasted cumin, salt)
- 1 splenda
Humus - plain, flavored
- 1 can garbanzo beans - drained and rinsed
- 1 long fat jalapeno + 2 thai chillies
- 1 level tsp costco minced garlic
- 1/2 tsp each salt/cumin/chilli powders
- 1 Tbsp sesame oil
- 3 Tbsp lemon juice concentrate
- Puree first 4 items PLUS 1 from FLAVORINGS below, then add sesame oil and lemon juice and mix well.
- FLAVORINGS:
- Plain - nothing
- Cilantro/Mint - 1/3 cup loosely packed cilantro leaves (no stems) OR mint leaves
- Red Pepper - 1 red pepper cut into pieces
Ginger Pickle (based on this and this)
- 2 cups measure filled to the brim with diced ginger
- 1 ladle (1/4 cup) oil
- 2 Tbsp red chilli powder
- 1 heaped tsp salt
- 2 Tbsp tamarind concentrate (in as little water as possible)
- 1 Splenda packet
- 1 tsp mustard seeds
- 1 heaped Tbsp Costco minced garlic
- Heat oil and fry the diced ginger well for 5 minutes on MED (after heated thru on HI).
- Cool and then move drained ginger to blender (leaving oil behind on pan).
- Grind the ginger to a paste using enough water.
- Transfer to pickle storage vessel.
- Add chilli powder, salt, tamarind and Splenda and mix thoroughly.
- In remaining oil, do tadka of mustard seeds and garlic.
- Add to pickle and mix thoroughly.
Cranberry Apple Chutney (based on this)
- 4 Tbsp oil
- 1 large onion, minced - 2 cups
- 1 large fuji apple (diced small) - 2 cup measure packed tightly to the brim
- 1 tsp salt
- 1 tsp curry powder (optional)
- 1 tsp cinnamon powder.
- 2 cups dried cranberries,
- 1 cup apple cider vinegar
- Method:
- Heat the oil and fry the onions - MED-HI
- When the onions look translucent and change color, add the diced apples and fry for 10 minutes - MED
- Add the salt, curry powder, cinnamon powder and fry to mix - MED
- Add the cranberries, vinegar and bring to a gentle boil, then lower heat and let cook for 15 minutes - LO
- Check to make sure there is enough liquid, else add some water and cook for another 5 minutes - LO
Hot Chilli Paste (based on this)
- 4 cups loosely packed dried red chiles (1 ounce), broken into small pieces, rinsed
  ~16 Costco Chilies, cut x 3, shake out seeds
  ~ 20 large fat FC New Mex Chilies (1 8oz bag ~= 6 cups)
- Soak in 2 cups hot water in mummy steel bowl > 2 hrs
- Transfer the chiles and their soaking liquid to the Cuisinart (in 2 initial batches, then all together) and puree. Blend in 3 tsp salt.
- Heat 2 ladles (8 Tbsp) sesame (or peanut or canola) oil in a pan over moderately high heat and swirl to coat the pan.
- When it's hot, add 1 packed cup minced onions and stir-fry until softened, about 3-4 minutes.
- Add the chili puree and stir-fry for about 2 minutes, then remove from the heat and stir in 6 tsp Splenda and 6 tsp rice vinegar.
- When cool, transfer to and store in a glass jar.
- COMMENT: The chile paste can be refrigerated for up to 3 months. Will fit into 2 small glass bottled
Spicy Sour Cream (based on this)
- 1 cup fat-free sour cream
- 2 heaped Tbsp finely chopped cilantro
- 1/2 tsp: salt, chilli powder, chunky chaat masala
- Mix well with 2-3 Tbsp water to rinse out measuring cup
Puli Tirimi (based on this)
- 1 medium red onion, roughly chopped
- 3 Serrano chilies
- 1 cup water
- 6 level tsp tamarind paste
- 1 tsp salt
- 2 packet Splenda
- 2-3 strands curry leaves, coarsely chopped
- 2 tsp oil (previously used preferred)
- Add onions and green chillies to mini-chopper and pulse 2-3 times and transfer to mummy steel bowl.
- Rinse out chopper with 1 cup water - warm that water and mix the tamarind paste in it
- Pour into steel bowl, add salt, Splenda and mix well. Add more water to get right consistency
- Then add the oil and mix well.
Green Chutney for Chaat (based on this)
- grind together with as little water as needed:
- 2 cups chopped fresh cilantro (+tender stems)
- 1 heaped Tbsp chopped mint (optional)
- 1 heaped Tbsp chopped Italian Basil (optional)
- 2 tsp heaped ginger garlic paste
- 1 thai chili OR 1/2 large fat jalepeno, chopped
- 1/2 tsp salt, cumin powder, chaat masala
- 1 Tbsp lemon juice
Tomato Peanut Chutney - Nutribullet
- Heat 1 ladle (4 Tbsp) oil, fry in order: 1/4 tsp hing, 6 long strands curry leaves, 1 Tbsp Urad dal, 1 Tbsp Chana dal, 2 small dried red chilies, 1 tsp cumin seeds,
- Add and fry 1/2 cup blanched peanuts, 1/2 large white onion (roughly chopped), 1 tsp ginger-garlic paste,
- Add mix and cook for 5 min: 1 can diced Tomato, 1 tsp tamarind paste, 1 level tsp salt.
- Cool (add 3 ice cubes) and add to Nutribullet (1 batch). Wash out fry pan and can with a few Tbsp of water water
Peanut Chutney - Nutribullet (based on this and this)
Coconut Chutney - Nutribullet (based on this)
Pineapple Salsa (based on this)
- 1 small FC Pineapple cored and diced, mince 1 cuke, 1 large tomato (2 cups), 1/4 red onion (1 cup), 3 medium de-seeded jalapenos (~ 1 cup)
- 1/2 bunch cilantro leaves, chopped
- 2 Tbsp lemon juice, 1 level tsp salt, chaat masala
Apple Pickle (based on this)
Idli/Dosa Pudi (based on this and this)
- 1 Tbsp oil, 4 Tbsp Urad dal, 1 Tbsp Toor dal, 1 Tbsp Chana dal, 3 dried red chilies, 3 long sprigs curry leaves, 1 tsp jeera seeds, 1 tsp salt
- 2x:1.5 Tbsp oil, 8 Tbsp Urad dal, 2 Tbsp Toor dal, 2 Tbsp Chana dal, 6 dried red chilies, 6 long sprigs curry leaves, 2 tsp jeera seeds, 2 tsp salt
- 4x: 2 Tbsp oil, 16 Tbsp Urad dal, 4 Tbsp Toor dal, 4 Tbsp Chana dal, 12 dried red chilies, 12 long sprigs curry leaves, 4 tsp salt
Kari Patta Pudi (based on this)
- 1 Tbsp oil, 1 tsp jeera seeds, 2 Tbsp Urad dal, 1 Tbsp Chana dal, 2 dried red chilies, 1 tightly packed cup curry leaves, 1 tsp salt
Tomato Ketchup (based on this and this)
- SAUTE 1 Tbsp oil, 2 (med) red chili, ~~1 jalapeno chopped~~, 1 tsp ginger-garlic paste,
- Deglaze, then add 1 small can Costco tomato paste, 1 28 oz canned tomatoes - rinse all cans using 2 x 1/4 cup water
- Add 1 tsp salt, 1 tsp garam masala, 6 Tbsp apple cider (or rice) vinegar
- Press CANCEL, then Pressure Cook on HIGH for 5 minutes, then NPR immediately
- Add 2 Tbsp Splenda, then use hand blender to blend thoroughly.
- Leave open to thicken
Onion Chutney
- red onions (4-5 large or 6 small sliced in circles) - should fill large steel bowl, soaked in ice-water overnight and re-iced once more in the morning
- 3 tsp imli paste, 3 tsp salt, 1.5 tsp chili powder~~, 1 tsp ginger paste~~