Methaamba ( Raw mango chutney with mustard & fenugreek)

One of the biggest advantages of living in Singapore, is that I get my hands on my favorite fruit almost all year around. Whether is the Jumbo-sized Thai ones, or the sweet-golden Malaysian ones, Mangoes seriously are my absolute favourite! Raw or ripe, mangoes are extremely versatile and delicious. Raw mangoes especially go very well with a host of spices, mustard, fenugreek, cumin, red chillies.... you name it! All these combined to form a fragrant, tangy-chutney 'Methaamba' is one of my childhood obsessions, where I'd end up eating copious amounts of this with warm rotis, bread, and also straight from the jar.
Stored in a airtight jar or bottle, this will keep very well in the refrigerator for about 10-12 days.

Ingredients:
2 Raw Mangoes, peeled and cubed into 1/2" pieces
2 tsp Vegetable / Olive oil
1-1/2 tsp Mustard seeds (rai)
1 tsp Fenugreek seeds (methi-dana)
1 pinch Asafoetida (heeng), powdered
3/4 tsp Red Chilli powder
2-3 tbsp Jaggery, grated, alternatively 2 tbsp Brown/white sugar
Salt, to taste (about 3/4 tsp)

Method:
1.) Wash, peel and cube the raw mango into 1/2" pieces. Set aside.
2.) Heat oil in a non-stick pan. Add the mustard seeds and asafoetida powder. Wait for the mustard to start sputtering, and add the fenugreek seeds. Fry for a few seconds till the fenugreek seeds are lightly browned.
3.) Add the raw mango, and red chilli powder and saute for a few minutes till the mango cubes begin to soften. Add the jaggery/ sugar, salt and 1/2 a cup of water. Allow the contents to bubble away till the mango cubes are soft and fully cooked.
4.) At this stage, the liquid in the chutney, should begin to thicken and not be too runny. If the liquid is too thick and sticky, add a little water to adjust the consistency.
5.) Switch off the heat and allow the 'methaamba' to cool. Transfer to an air tight jar and store in the refrigerator.

Mint-Coriander Chutney

A few bachelor-boy friends of Vineet and mine, have been requesting I post something VERY simple that they can put together as breakfasts on weekdays. Chutney Sandwiches are my breakfast of choice since we bore easily with Cornflakes on a regular basis. These are handy, as you can put them together and just eat them on the way or after you're at work, therefore saving precious time in the mornings.
All one needs are a bunch of ingredients, a mixer/blender and a glass jar. Once made, store the chutney in the refrigerator and it should keep very well for atleast 10-12 days, if it lasts that long.

 Ingredients:
1 bunch Coriander, leaves seperated
1 small bunch Mint, leaves seperated
2 Green Chillies, chopped into big pieces
2 Garlic cloves, roughly chopped
1/2" piece Ginger, roughly chopped
1 tsp Cumin seeds (heaped teaspoon)
1 tsp Lime Juice
Salt, as per taste

Method for the 'Chutney':
Wash an roughly chop the coriander and mint leaves. Put into a blender or mixer/food processor along with 3-4 tbsp of water. Do not add the salt and lime juice at this stage. Pulse together till it forms a even paste. Ensure that  everything is nicely pureed. Scrape down the sides of the mixer jar and transfer into a glass jar or bowl. Add the lime juice and Salt and mix well. S
Cover and Store in the fridge.

For Sandwich:
Toast 2 slices of bread. Slather the chutney onto one or both slices. Arrange thinly sliced tomatoes, cucumbers and a slice of cheddar cheese on one side. Cover with the second slice and press slightly. Cut into triangles and Eat!
This along with the watermelon smoothie will make a delicious and substantial breakfast. Enjoy!

Quick 'n Easy Green Chilli Pickle

My grandmother makes this brilliant, spicy yet tangy pickled green chillies, that go very well with, well, almost anything... plain warm rotis, dal-rice, paranthas, and even just a slice of bread! I made this to go with the assorted paranthas I made for Sunday lunch.

*Since this pickle is low on salt and oil, store it in a glass bottle in the refrigerator.*

Ingredients:
1 cup Green chillies (chopped into 1/2" pieces)
1 tbsp whole black Mustard seeds( rai)
1 tbsp whole Fenugreek seeds (methi dana)
1/2 tbsp Mustard seeds- coarsely ground
1/2 tbsp Fenugreek seeds-coarsely ground
4-5 Lemons ( juice)
1/4 cup Olive / refined vegetable Oil
1/2 tsp Asafoetida powder (Heeng)
1/2 tsp Turmeric powder + Salt (as per taste)


1.  Wash and dry the green chillies and chop them into 1/2" long pieces. Put into a glass bowl and set aside.
2.  Mix the Turmeric powder, Salt , coarsely ground Mustard & Fenugreek seeds into the chopped chillies (dry mixture)
3.  Heat the oil and lightly fry the whole fenugreek & mustard seeds till they start sputtering. Switch off the flame and add the heeng. Pour entire mixture onto the chillies.
4.  Add the lemon juice and mix well.
5. Cover tightly and let this sit in the refrigerator overnight (atleast 5-6 hours) till all the flavours are released into the oil and the juices. Enjoy!