Category: CHUTNEY

GREEN MASALA EGG SALAD SANDWICH

THIS INDIAN STYLE EGG SALAD SANDWICH IS DELICIOUS WITH A COLD BEER OR LIMBOO PAANI.

 

INGREDIENTS FOR 4

8 SLICES GOOD QUALITY SANDWICH BREAD THICKLY SLICED OR CRACKERS OF YOUR CHOICE

SOFTENED UNSALTED BUTTER (OPTIONAL)

1 CUP HOME-MADE MAYONNAISE (REFER RECIPE) OR GOOD QUALITY STORE BROUGHT EGG BASED MAYO

8 SOFT BOILED EGGS PEELED AND QUARTERED (REFER HOW TO BOIL AN EGG)

1 CUP CILANTRO OR CORIANDER LEAVES CLEANED AND WASHED (ALL STALKS REMOVED)

1 FEW SPRIGS TO GARNISH

1-2 INDIAN GREEN CHILLIES STALKED REMOVED

1 LARGE CLOVE GARLIC

1 TSP WHITE VINEGAR OR TO TASTE

PINCH SUGAR OR TO TASTE

SALT TO TASTE

PUREE THE CORIANDER, GREEN CHILLI AND GARLIC IN A SMALL MIXER WITHOUT WATER.

STIR AND BLITZ AGAIN. ADD 2 TABLESPOONS MAYONNAISE AND GRIND TO A SMOOTH PASTE.

ADJUST FOR SOUR SWEET AND SPICY BY ADDING MORE VINEGAR, SUGAR OR GREEN CHILLIES.

ADD THE CHUTNEY AND REMAINING MAYO TO A MIXING BOWL AND STIR WELL. ADD THE EGGS AND COARSELY MASH THE QUARTERED EGGS. DO NOT MAKE THIS INTO A PASTE. THE MIXTURE SHOULD BE CHUNKY.

TASTE FOR SALT. SEASON WITH SOME BLACK FRESHLY GROUND PEPPER.

REMOVE CRUSTS FROM BREAD IF DESIRED. TOAST THE BREAD OR KEEP PLAIN AS IN PHOTO BELOW. BUTTER BREAD IF DESIRED. SLATHER ONTO TOAST OR PLAIN BREAD OR SERVE WITH SOME THICK CRACKERS. GARNISH WITH FRESH CORIANDER SPRIGS. KEEP REFRIGERATED.

 

AMBADA AND COCONUT CHUTNEY-HOG PLUM AND COCONUT CHUTNEY

AMBADA ARE HOG PLUMS AND USED AS A SOURING AGENT ESPECIALLY ON THE WESTERN COASTLINE OF INDIA.

INGREDIENTS FOR 1.25 CUPS CHUTNEY

1.5 CUPS GRATED FRESH WHITE MEAT OF COCONUT.

1 RAW GREEN HOG PLUM OR AMBADA, PEELED

1-2 INDIAN GREEN CHILLIES (OR TO TASTE)

FOR TEMPERING

5 SMALL YOUNG GREEN CURRY LEAVES

1/2 TEASPOON BLACK MUSTARD SEEDS

PINCH ASAFETIDA

METHOD

THE LIME SIZED AMBADA HAS A GREEN SKIN THAT SHOULD BE PEELED TO REVEAL A HARD WHITE FRUIT. IF ITS VERY RAW THE SEEDS INSIDE WILL BE RELATIVELY INSEPARABLE FROM THE PULP. USE HALVE THIS FRUIT AND GRATE COARSELY. ADD MORE TO TASTE.

GRIND THE GREEN CHILLI COCONUT AND AMBADA TO A SMOOTH PASTE. ADD A LITTLE WATER TO FACILITATE GRINDING. ADD SALT TO TASTE AND MORE AMBADA IF YOU WANT IT MORE SOUR.

HEAT OIL ON HIGH HEAT. ADD MUSTARD SEEDS AND COOK 30 SECONDS. ADD CURRY LEAVES AND ASAFETIDA AND REMOVE FROM FLAM. COOL AND POUR OVER CHUTNEY. STIR WELL.

TASTE AGAIN AND ADJUST FOR SALT. SERVE WITH BATATA WADAS, PURIS, DOSAS AND IDLIS.