Скачать или смотреть No Oil Apple Tomato Chutney and Toor Dal Chutney & Dosa | Isha Recipes

No oil Apple tomato chutney and toor dal chutney with dosa
Apple tomato chutney 00:16
How to peel the tomatoes 00:45
Blending the ingredients 2:12
Preparing the Spice bag 3:20
Cooking The Chutney 4:06


Toor / toovar Dal Chutney 5:16
Cooking the chutney 5:31
Blending the Chutney 6:37


Preparing the Dosa 7:35
Taste test of the chutneys with the dosa 8:20



ingredients (Recipe from from A Taste of Well-Being)
Apple tomato chutney
500 g apples, peeeled and chopped roughly
150 g tomatoes, chopped
45 g raisins
50 g brown sugar
1/2 cup lemon juice or 1 tbsp tamarind paste diluted in 1/4 cup water
Salt to taste
In a spice bag or cloth:
3 cloves
1/2 or 1 inch cinnamon stick
3 green cardamom pods
1 tbsp red chilli powder
1/2 tsp black pepper powder



1. Peel and roughly chop the apples.
2. You can also peel the tomatoes by making criss-cross slit at the bottom of the tomatoes and blanching them in boiling water for 30 minutes.
3. Blend the peeled apples, tomatoes, raisins, brown sugar and lemon juice or tamarind juice.
4. Blend until you achieve a paste that is of coarse consistency.
5. Pour the apple-tomato paste into a thick-bottomed pan.
6. Prepare a spice bundle using by placing the cloves, cinnamon stick, cardamom, red chilli powder, and black pepper powder in a thin white cloth.

7. Tie the spice bundle tightly to secure the spices
8. Add the spice bundle and salt (according to your taste) into the pan of apple-tomato paste
9. Cook the chutney on low heat until it thickens.
10. Remove from heat and let it cool
11. Remove the spice bundle. When it has cooled down, you can squeeze out the flavorful juice that was absorbed by the cloth and mix it with the chutney
12. If you made a large batch of the chutney, it is better to store it in a clean glass bottle that has been sterilised (see my video on Papaya Tamarind Jam on how to sterilise glass bottles)
13. Serve the chutney with bread, chapatti, and dosas.





 Toor / Toovar Dal Chutney
1/4 cup split pigeon peas (toovar dal)
2 red chillies
7-8 curry leaves
1/4 fresh coconut, grated
1 small ball tamarind or 1 tbsp tamarind paste
Salt to taste

Instructions
1. Dry roast the toor dal in a pan on medium heat until they turn light brown
2. Add the red chillies and curry leaves and roast for a minute, careful that you dont burn the toor dal
3. Add the grated coconut and roast for another minute. Again, be mindful that you dont burn the toor dal
4. On low heat, add the tamarind and salt and cook the chutney for 30 seconds
5. Let it cool and transfer to a blender of mixie
6. Grind the toor dal chutney
7. Add a little water to the chutney to facilitate the blender.




Music:

Easy Stroll, Track Tribe
Walk Through the Park, Track Tribe