Tamarind Chutney

Tamarind chutney or khatte Imli ki chutney as it is most popularly known is served mostly with snacks items like Samosa, Kachori, Dhokla, Khakra, Chaats, etc. It compliments the snacks items very well due to its khatta meetha taste that is the sweet and sour taste.

Ingriedients
Tamarind - 1 tablespoon
Jaggery - half cup
Water - 1 cup
Salt

Procedure:
1. Take one tablespoon tamarind concentrate or paste and mix with 1 cup of water. If tamarind concentrate is not available, soak 3-4 tamarind in 1 cup water for around 1 hour and extract the tamarind by mashing it with your hand.
2. Keep this for boiling. Once it starts boiling, add half cup jaggery and pinch of salt.
3. Let it boil for about 15 minutes till it turns thick.

Let it cool down. Serve it with samosas, kachoris, chaats, etc

Notes:
1. Adjust the amount of jaggery as per your taste. If you want it sweeter, add more jaggery
2. This can be refrigerated for around 1-2 weeks.

Ghosali Shire Chutney/ Dodkyacha Saalichi Chutney/ Ridge Gourd Peel Chutney

Ridge gourd is called by various names such as ghosali (konkani), dodka (marathi), heerekai (kannada), peerkangkai (tamil), turai and turiya in various languages.

Ridge gourd has a lot of health benefits and so does its skin. So while preparing ridge gourd, do not put away its skin. Instead you can prepare healthy delicious chutney in no time. It can also be stored for 3-4 days. It goes as an excellent side dish with rice-dal or roti-sabji.

Ingriedients:
Ridge gourd - 1 big
Grated dry coconut /kopra - 2 tablespoon
Green chillies - 1
mustard - half teaspoon
jeera - half teaspoon
Salt - 1 teaspoon
Sugar - half teaspoon
Oil - 2 tablespoon

Procedure:
1. Wash the ridge gourd and peel the skin and keep aside.
2. Next grate the dry coconut.
3. Grind the ridge gourd skin, grated dry coconut, 1 green chilly to a coarse paste in the mixer. Do not add water while grinding.
4. In a pan, add 2 tablespoon oil, add mustard. Once it splutters, add jeera and then the ground mix.
5. Add pinch of salt and sugar and mix it well.
6. Let it cook for another 10 minutes. In between keep stirring so that it does not get burnt.
7. Once done, the color of the ridge gourd skin will slightly change and will become dark in color

Serve it as a side dish with rice-dal or chapati-sabji.