Skip to main content

RAISIN CHUTNEY

Raisins Chutney is one sweet Chutney which is made by Raisins. It is very tasty to have and it can make very easily at home. I got this recipe from my best friend Mini and I tasted it from her first and we both were working together at that time. I didn't know about this Chutney earlier. I was using Raisins to making Cake, Payasam and Puddings. I was so exited when I heard about this Chutney. I love the dishes those have mixed taste of spice, sour and sweet. We can get different types of sweets from market with this mixed taste and it can give us freshness feel. I followed the same method which I got from my friend and I am really happy to share this new taste to all. We can use it as the side dish with Dosa and Idly for Breakfast. It is also an excellent combination with Chicken Biriyani, Fish Biriyani, Egg Biriyani, Fried Rice and Vegetable Rice. Usually we are making sweet Chutney with Dates and Beetroot so this can give you a new and fresh experience. I used White Vinegar to get Sour taste. This is very thick and has creamy texture. If you need to store for long days keep it in dried bottles.

Preparation Time - 10 Minutes
Cooking Time - 10 Minutes

Ingredients

Raisins - 250 gm
Garlic Cloves - 10
Chopped Ginger - 1/2 teaspoon
Dried Red Chilli - 5
White Pepper Powder - 1/4 teaspoon
White Vinegar - 1/4 Cup
Honey - 1 tab spoon
Vegetable Oil - 1 tab spoon
Salt - To Taste

Method

  • Wash Raisins well and put it in a bowl and pour White Vinegar into this and add pieces of dried Red Chilli and mix well.
  • Then leave it for 5 minutes.
  • Remove the peel of Garlic and wash it well and cut it as small pieces.
  • In a grinder, Raisins, Garlic pieces, chopped Ginger, dried Red Chilli pieces, White Pepper Powder, Salt to taste and White Vinegar and make it thick paste.
  • Heat Vegetable Oil in a pan and add Raisins paste into this and mix well and saute well for 3 minutes.
  • To this add Honey and mix well.
  • Turn off the fire and serve it hot in a serving bowl with Dosa and Idly. 
Tips
  • You can use Red Chilli Powder instead Dried Red Chilli but dried Red Chilli can give good taste.
  • Use Jaggery Syrup to get sweet instead Honey and try to use strained syrup.
  • Use Black Pepper Powder instead White Pepper Powder.
  • You can adjust the quantity of Garlic, Ginger and dried Red Chilli as per your taste.
  • To increase the tastes of this Chutney sock both Raisins and Dried Red Chilli in White Vinegar for long hours.
  • You can keep it for 2 weeks if you keep it in dried bottles and it can store for 1 month if you keep it in a refrigerator.
                
Raisin Chutney
             

Comments

Popular posts from this blog

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

RED COWPEAS COCONUT MILK STIR FRY

Preparation Time - 10 Minutes
Cooking Time - 25 Minutes

Ingredients

Red Cowpeas - 1 Cup
Onion - 1
Green Chilli - 1
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 1/2 teaspoon
Black Pepper Powder - 1/2 teaspoon
Coconut Milk - 1/2 Cup
Coconut Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Chopped Shallots - 1 teaspoon
Curry Leaves - 2 Sprigs
Salt - To Taste
Water - As required for cooking

Method

Sock Red Cowpeas in Water overnight and wash it well next day.Peel the skin of Onion and wash well and chop it.Wash Green Chilli and slice it thin and lengthy.Take a pan and put Red Cowpeas, chopped Onion, sliced Green Chilli, some Curry Leaves, Salt and enough Water to cooking and cover it and cook well.Heat a small pan and heat Coconut Oil and splutter Mustard seeds in it.Then add chopped Shallots and Curry Leaves and fry well.Turn down the fire and add Turmeric Powder, Red Chilli Powder and Black Pepper Powder and saute well until remove raw smell.Add cooked Red Cowpeas into this and mix well.…

KERALA STYLE PINK PERCH (KILIMEEN) FISH FRY

Fish Fry is the mouth- watering dish for everybody especially South Indians. it became the part of their life and they can't imagine eating Rice for lunch without fish. I have seen so many people those who are addicted with fish dishes so it is highly demanded items in everywhere. They are not at all thinking about the price of these fish dishes. It is using on daily basis and it will be available on market at any season and cost will change based on season and fishes. Here, I am going to share the method of preparation of fish fry which is made by Pink Perch and it is also known as Kilimeen in Kerala. Its main attraction is its colour and it is having light Pink colour. So many people like this fish very much and its cost is less comparing other fishes in market. It is the favourite fish item for children.
Pink Perch is one of the famous fish and looks very attractive, beautiful and also it is very tasty fish. This fish will be very good to fry and it is used as the side dish wi…