Category Archives: Chutneys, Gojjus, Pickles, Dips

Asian Pickled Ginger | Sushi Ginger | Gari

Peter Piper picked a peck of pickled peppers,
Did Peter Piper pick a peck of pickled peppers?
If Peter Piper picked a peck of pickled peppers,

Where is the peck of pickled peppers Peter Piper picked?

I bet you cannot say that atleast once without stuttering. Well, I cannot say it without goofing up either, but there a couple more tongue twisters I’m pretty good at. Have always loved tongue twisters and riddles right from the time I was little. I used to collect them by the dozen and write them down neatly in a diary meant specially for those. Aaah, I’m hit by a huge wave of sweet childhood memories now. But we’re not here to talk about tongue twisters or riddles today. Not even childhood memories. We’re here to talk pickles. And not Peter’s pickled peppers, but my pickled sushi ginger. My mouth is watering. I’m salivating like a baby. I’m flooding my laptop keyboard. Help!

Continue reading

Tomato Chutney

“Knowledge is knowing that Tomato is a fruit; Wisdom is not putting it in a fruit salad.”

Make Tomato chutney instead. Yumm-de-dumm.

Versatile. Easy to fix. Gets done in a jiffy. Tastes finger-licking-good too. And goes with pretty most anything. I’ve tried this with idlis. I’ve tried it with dosas and akki rotis, I’ve tried it with phulkas and paranthas. I’ve even tried mixing it with rice and made tomato rice. Just like that. Snap! Did I have you at the word go? Good. And sorry, I’m not talking much today. I’m still busy licking my fingers. Continue reading

Crunchy Onion Pickle

Another feather in Daddy’s cap! He made this new kind of pickle couple of days back and I promised to put it up here for him. It is absolutely tongue-tickling with its tangy, spicy flavours. Tastes out-of-the-world with curd rice/thayir chaadam! Thanks Daddy!


  • Shallots/Pearl Onions – 250 gms (or) 1/4 kilo (cleaned/de-skinned)
  • Salt – 3-4 tsps
  • Green Chillies – 3-4 nos, slit
  • Lime juice – from 3-4 limes
  • Red Chilli powder – 3 heaped tsps

For the Tempering:

  • Mustard Seeds – 1 tsp
  • Asafoetida – a generous pinch
  • Oil – 2 tsps


  • Ensure the shallots are clean and dry. Put them into a dry bowl and stir-in, in the same order – salt, slit green chillies and lastly lime juice. Stir well with a dry spoon and allow to rest an hour (stir 1-2 times in between).
  • Stir-in the red chilli powder and allow to rest for 2 hours (stir 3-4 times in between).
  • Prepare a tempering with the ingredients mentioned and add to the pickle. Stir well. Voila! Crunchy Onion Pickle is ready!

Can be enjoyed immediately. And of course, as with any other pickle, this one too gets better and better with age! One of the easiest pickles to put together if you asked me. Do try it and let us know if you liked it.

Instant Pickled Gooseberries

One more lip-smacking pickle from Daddy dearest! Instant and easy-peasy pickled gooseberries, and what’s more…it’s finger-licking-good! I call them ‘Khara Jamoons’ (‘Khara’ is Kannada for hot/spicy). Before marriage, whenever Daddy was cooking up something, I had the honour of being the official sampler to check if there was anything missing, or if it tasted fine, and I would feel really important to give him the verdict! Hahaha…gone are those pre-nuptial days now; what fun they were!


  • Gooseberries/Awla – 25 pcs/1 kilo (the really big, lime-sized variety)
  • Red Chilli powder – 3-4 tbsps
  • Methi/Fenugreek powder – 1 tsp (dry roasted for a minute or two, cooled and then powdered)
  • Turmeric powder –  1/2 tsp
  • Salt – 2 tbsps (I usually say ‘salt – to taste’. However, since this a pickle, I’m being specific)
  • Mustard seeds – 1 tsp
  • Asafoetida – a generous pinch
  • Oil – 1/2 cup


  • Wash the gooseberries and pressure cook with adequate water. Give it one hoot and remove from flame. Set aside and allow the pressure to come down naturally.
  • In the meanwhile, heat the oil in a wok. Pop the mustard seeds. Add the asafoetida and methi powder.
  • Add the steam-cooked gooseberries into the wok, along with the water it was cooked in, and cook on a high flame.
  • Add the turmeric powder and salt. Stir for a minute, till incorporated.
  • Add the red chilli powder. Stir well and allow the pickle to season on a low flame for about 15-20 minutes, stirring in between.
  • Once done, allow to cool and transfer to a dry, air-tight container. Store in the refrigerator. The pickle gets better and better with age.

Whenever khara jamoons were made, we would enjoy it hot/warm with the next meal at home. Tastes like bliss with thayirnchaadam/curd rice!

I’m sending these yummy pickled gooseberries to ‘CWS: Cooking with Fenugreek‘ event guest-hosted at SE’s blog this month. The monthly ‘Cooking with seeds‘ event is Priya’s brainchild.

Pudina Chutney

This is the chutney that you get served with dhoklas, and the one used as a spread in the simple cucumber-tomato desi sandwiches. It is also the same chutney I’ve used as a base in my ‘Mint Baby-corn Stir-fry’. Pretty handy if you can make and store in your refrigerator. This one’s for Anu who had requested me to post it long back. Sorry Anu, I took quite a while to post it, but finally, here it is…all yours!


  • Fresh pudina/mint leaves – a big bunch (leaves picked from the stems and set aside)
  • Coriander/Cilantro – a handful
  • Onions – 2 nos (medium sized; diced)
  • Garlic (optional) – 3-4 pods
  • Ginger –  1-inch long piece
  • Green Chillies – 3-4 nos (alter to suit your taste)
  • Sugar – 1 tsp
  • Kala Namak – 1/2 tsp
  • Salt – to taste
  • Water – very very little, just to get the mixer blades to run


  • Clean the pudina leaves, coriander, green chillies well. Blend all the ingredients together to a smooth paste in a mixer, with as less water as possible. The lesser the water, the less runny your chutney, and longer the life.
  • Refrigerate for atleast a half hour before you serve, for that refreshing taste. Enjoy with choice of accompaniment. It stays good a couple of weeks if stored in an air-tight container in the refrigerator. You can always dilute with little water at the time of serving (if required).

This is off to Mahimaa’s ‘Cooking Basics Event‘.

Tomato Pickle | Tomato Thokku

This one is from Daddy to you all. I’m posting it here on his behalf. Only the picture courtesy is yours truly, all other credit goes to him. He gave me the pickle long back, but since I hadn’t taken the recipe from him, I kept delaying posting it. This is a finger-licking-good pickle that you just cannot get enough of. Goes super well with piping hot rice, rasam rice, sambar rice, curd rice, paranthas, chappathis, rotis, idlis, dosas, akki rottis, sandwiches…OK, you get the drift, it goes with just anything! Go on, dip your finger in the picture and lick it!!


  • Lush red, juicy, ripe Tomatoes – 10-15 nos
  • Ginger (optional) – 1″ long piece
  • Garlic (optional) – 7-8 pods
  • Chilli powder – 3-4 tbsps (alter to suit your taste)
  • Jeera powder – 1 tsp
  • Dhaniya powder – 1/2 tsp
  • Methi/Fenugreek powder – 1/2 tsp
  • Salt – to taste
  • Mustard seeds – 2 tsps
  • Asafoetida – more than a generous pinch
  • Oil – 1/3rd cup


  • Wash the tomatoes and clean dry them using a clean towel. Allow to air for another 15-20 minutes and then blend to a puree along with the ginger and garlic (if using) in the mixer. Set aside in a dry bowl. (By letting the tomatoes air before pureeing, you are ensuring there is no external moisture content, and hence, enhancing the life of your pickle).
  • In a wok (preferably thick-bottomed), heat the oil. Add the asafoetida and pop the mustard seeds.
  • Add the methi powder. Stir for a few seconds.
  • Add the tomato puree and cook till mushy, stirring in between.
  • Once the tomato is done cooking, add salt and stir well. Cook for another 2 minutes.
  • Now, add the chilli powder, jeera powder and dhaniya powder. Cook on a low-medium flame till the oil separates from the pickle on the sides. Stir in between, every once in 5 minutes, to avoid the bottom of the wok from getting scorched.
  • Once ready, the pickle should have the consistency of a semi-solid paste.
  • Allow to cool and store in an air-tight container in the refrigerator. This should stay a good 15-20 days (if you don’t finish it before then!). If you do not store in the refrigerator, it might last about 3-4 days in hot weather, or maybe a little longer in cold weather.

Mix this pickle with piping hot rice and voila…you’ll have Tomato rice in a jiffy! Try it, and let me know.

I’m sending these yummy pickled gooseberries to ‘CWS: Cooking with Fenugreek‘ event guest-hosted at SE’s blog this month. The monthly ‘Cooking with seeds‘ event is Priya’s brainchild.

Cilantro-Mint-Yogurt Dip

When I’ve posted an appetizer, there has to be something to go with it too, right? Yeah, so here’s some ‘Cilantro-Mint-Yogurt Dip’ to go with your kababs, appetizers or anything else you like it with, a’la restaurant style! This one is for Sudha and Anand who had asked me for it sometime back. Here you go guys. So, when are you calling me over and treating me to some nice kababs ;)


  • Fresh Mint leaves – 1/2 cup (firmly packed)
  • Coriander/Cilantro – 1/2 cup (firmly packed)
  • Ginger – 1/2 inch piece
  • Green Chillies – 2-3 nos (alter to suit your taste)
  • Lime juice – from 1 big lime (can be substituted with Vinegar too)
  • Sugar – 1/2 tsp
  • Salt – to taste
  • Thick curd – 1 cup (lightly whisked to form a smooth texture)


  • Blend all the ingredients except curd, to a smooth paste in a mixer (use just a few drops of water).
  • Empty into a bowl and fold the yogurt through. Adjust salt and serve with appetizer of choice.

Southekayi (Cucumber) Hasi-Gojju

Dear Readers, wish you all a very Happy and fulfilling New Year, albeit a little late! Gosh, it feels like I wrote ages ago, although I took just a fortnight’s break :) Well, I did manage to do quite a lot during this little break. The Mister and me went gallivanting all over town between Christmas and New Year…we went to every nook and cranny that had an interesting event going on. We even went to the much talked about Nilgiris Cake show in town, although I must admit I was gravely disappointed with the Organizers and the kind of sleazy crowd I had to (literally) rub shoulders with. Ugggghhh…very sloppy show this time Nilgiris. Ever since I was little, going to the Cake show has been an annual ritual and I eagerly await the event every year. I dragged the mister too this time and when he saw such a poorly organized event, he pooh-poohed me big time, and wanted to kick me right there for persuading him to go :( Nonetheless, our spirit untainted, we continued gallivanting! We gorged and piggggggggged on a lot of yummy food at different dine-ins… starting from the road side dhaba, to some of the finer joints in town…aaaah, food coma I tell you! Boy, did we have fun or what?! Im sure you all had a wonderful holiday season too! And how can I forget the icing on the cake…the absolutely fun New Year party at a relative’s! I’m all charged up for this new year and hoping to see better days this year as compared to last year. Now I’m on this real biggie spring-cleaning spree at home, getting rid of all the unwanted junk, and getting ready for the Pongal festivities. Sure does feel sooooo good when you get rid of those useless things lying around the house for no reason, doesn’t it? :) I’m almost done with the entire house…just a wee bit left, which I plan to wrap up by the weekend. Phew, I talked too much now din’t I? Alright, alright, let me get the food to do the talking here on.

Southekayi (Cucumber) hasi (raw) gojju is an accompaniment for rice/chappathis and is as easy to make as a walk in the park! Gojju is a South-Indian tangy-sweet gravy that goes best with piping hot rice. Gojju (any variety) is a must-serve in South-Indian Wedding fare. Some people like gojju with chappathis. I prefer it with rice though. This particular gojju has no cooking involved and I think thats what earns it the most brownie points, apart for its taste. I learnt this from my Mother-in-law and love it for its simplicity.


  • Cucumber – 2 nos (medium sized; cleaned and finely chopped to uniform sized pieces)
  • Coriander/Cilantro – a sprig, finely chopped
  • Salt – to taste

Grind together to a fine paste:

  • Grated Coconut – 1/2 cup
  • Fried gram (Pottu kadalai/hurigadale) – 3-4 tbsps
  • Mustard seeds – 1 tsp
  • Jeera/Cumin seeds – 1 tsp
  • Asafoetida/Hing – a pinch
  • Tamarind – a small lemon sized ball (you could also use tamarind puree of equal quantity)
  • Jaggery – 1″ piece
  • Red Chillies – 2 nos of the hot variety (Salem) + 2 nos of the colouring variety (Byadagi)
  • Coriander/Cilantro – a sprig


  • Put the finely chopped cucumber in a bowl and set aside.
  • Prepare a fine paste with the ingredients mentioned for grinding.
  • Add the paste to the cucumber. Stir well.
  • Garnish with coriander. Add salt to taste just before serving, to prevent the dish from getting too watery from the salt.
  • Serve with hot rice/chappathis.

Now that sounds like a breeze doesn’t it?!! Do try it out and let me know if you liked it.

Have a fantastic year ahead all you folks! Love and Hugs!

This one finds its way to Padmajha’s ‘No Cook’ Event.