Snack Gourd Chutney Recipe

Ingredients	Measurements	Cups	Tablespoons
Snake gourd	-	3	-
Curd	-	4	-
Green chilli	3	-	-
Dry chilli	3	-	-
Black gram	-	-	½
Bengal Gram	-	-	½
Mustard seeds	-	-	½
Cumin seeds	-	-	½
Oil	As required	-	-
Salt	To taste	-	-
Curry leaves	Few	-	-

Procedure to prepare Snack Gourd Chutney Recipe:

Step 1: Wash the snake gourd under running water and scrape off the whitish skin with the help of a knife then chop them into small size pieces and set aside.

Step 2: Take a bowl pour curd and whisk it well with a fork spoon and set aside.

Step 3: Heat oil in a pan add snake guard pieces fry it for about 10 minutes in medium heat till the snake guard is completely cooked then remove it to the plate and cool it.  

For Seasoning:

Step 4 : In the same pan pour 2 tablespoons of the oil, add mustard seeds, cumin seeds, black gram, Bengal gram, few curry leaves, green chili and add dry chili fry it for about 3 minutes in medium heat then turn off the heat.

Step 5: Take a large bowl pour curd add fried snake guard pieces and finally add the seasoning and add required amount of the salt as per taste them mix them very well everything together. 

 

Step 6: Try and serve this snack gourd chutney recipe. Enjoy the taste of this south Indian food recipe.

Wood Apple Chutney

Ingredients	Measurements	Tablespoon
Wood apple	3	-
Green chilli	10	-
Mustard seeds	-	½
Cumin seeds	-	½
Black gram	-	½
Bengal gram	-	½
Curry leaves	Few	-
Oil	As required	-
Water	As Needed	-
Salt	To taste	-
Dry chilli	2	-
Asafoetida	Pinch	-
Garlic cloves	4	-

Directions to Prepare Wood Apple Chutney:

Step 1:  Take a wood apple and break the wood apple like a coconut and scoop out the pulp from wood apple and transfer the wood apple pulp into a bowl and set aside.

Step 2: Boil the water in another vessel for few minutes then add the small amount of boiled water to the wood apple pulp and stir them well and now remove the seeds from pulp and set aside

Step 3: Wash the green chilli well and slit them and keep aside.

Step 4: Take a frying pan and pour required amount of oil, and add green chilies, cumin seeds, black gram, Bengal gram, add required amount of salt and garlic cloves fry it for few minutes till they become roast then add the prepared wood apple paste and cook it for 3 minutes then switch off the flame and allow it to cool.

Step 5: Once it become cool then take a blender add fried ingredients along with wood apple pulp and grind it very well and make a thick paste then transfer the prepared paste into a bowl and set aside.

Step 6: For seasoning take a frying pan and pour oil add mustard seeds, few curry leaves, dry chili and add pinch of asafoetida powder stir them well and fry it for 2 to 3 minutes in medium flame then turn off the flame and add this to the prepared wood apple mixture.

Step 7: Try and serve this tasty south Indian wood apple chutney food recipe along with plain steamed rice.

Ginger Pickle Recipe

Ingredients	Measurements	Cups	Tablespoons
Grated Ginger	-	1	-
Jaggery	-	1	-
Tamarind pulp	-	1	-
Red chilli powder	-	1	-
Turmeric powder	Pinch	-	-
Bengal gram	-	-	1
Black gram	-	-	1
Garlic pods	-	1/3	-
Curry leaves	Few	-	-
Mustard seeds	-	-	½
Cumin seeds	-	-	½
Dry chilli	-	¼	-
Oil	As per needed	-	-
Water	As Required	-	-

Procedure to Prepare Ginger Pickle Recipe:

Step 1: Firstly wash the ginger remove the top layer from the ginger then wipe the ginger piece with cotton cloth and grate them well then take a mixer add grated ginger grind it well and make a thick paste.

Step 2: Wash and soak the tamarind in a water and make a thick paste by squeezing it then filter the paste to remove stones then set aside.

Step 3 : Take a vessel pour water add jaggery  boil it in low flame till the jaggery completely dissolves in water and it becomes sticky drop then add prepared tamarind pulp stir it very well and add ginger paste mix them very well together and cook it in low flame for about 5 minutes.

Step 4: In the same vessel add turmeric powder and red chilli powder mix them very well with wooden spoon and in this stage we observe the pickle is become thick then turn off the heat.

Step 5: Heat oil in another pan add mustard seeds, cumin seeds, Bengal gram, black gram, garlic pods, and dry chili and add curry leaves fry it in medium heat for about 5 minutes then switch off the flame and add this tempering onto the ginger pickle mixture and stir them very well together and allow it to cool.

Step 6: Transfer the prepared ginger pickle mixture to a ceramic pickle jar and close the jar with lid and leave it for 3 days in the every morning and evening stir the pickle with wooden spoon and close the lid repeat this for 3 days and ginger pickle is ready to eat.

Step 7:  Try and serve this tasty spicy ginger pickle recipe along with hot steamed rice or idly or dosa.