Ingredients:

1. 1 big Turai (Ridge Guard).
2. 1 teaspoon Udad daal.
3. 1/2 cup Cilantro/Parsley.
4. 1/2 teaspoon Fenugreek seeds.
5. 1/4 teaspoon Mustard seeds.
6. 1/2 teaspoon Cumin seeds.
7. Salt to taste.
8. 1 Tbsp Oil.
9. 1 Green Chilli and 1 Red Chilli (Optional or according to taste)
10. Pinch of turmeric.

Preparation:
Cut the guard into pieces. DO NOT PEEL . Keeping the peel intact adds flavour.
Method 1 for 100% Raw friends : Blend them all keeping it coarse. If you have Vitamix use variable speed 3.
Method 2 for not 100% Raw friends : Slightly roast all the seeds mentioned above one by one.
And then blend with remaining ingredients( The vegetable is still raw).
Method 3 for Steam Cooking friends : Steam cook the guard for as less time as possible. And then follow Method 1 or 2 above.

Makes:
Can be used with rice/roti , as a spread on bread.

Tags : beerakaya pacchadi, raw ridge guard chutney, turai chutney

Ingredients:

1. 2 Big Sour Tomatoes / 1 Pint Cherry Tomatoes.
2. 1 Tablespoon Pea nuts.
3. 1/2 cup Cilantro/Parsley.
4. Salt to taste.
5. 1 Tbsp Oil.
6. Pinch of Turmeric.
7. 1 Green Chilli (optional)
8. 1 Tablespoon Sesame seeds.

Preparation:
Blend them all keeping it coarse. If you have Vitamix use variable speed 3.

Makes:
Can be used with rice/roti , as a spread on bread.

Tags : raw tomato chutney

Ingredients(Measurements)

1. 1 raw (green) mango.
2. 1 teaspoon fennel seeds.
3. 2 teaspoons black mustard seeds.
4. 3 dry red chillies.
5. 1 clove garlic (cut into small pieces).
6. Salt to taste.
7. 2 tablespoons vegetable oil.

Preparation
1. Grate mango
2. Blend mustard ,garlic,chillies and fennel seeds to make powder.
3. Mix all ingredients thoroughly with hand.

You are Done!

Tips: Eat with jicama-coconut rice or as a side dish or if you are not 100% raw, eat with rice/roti.

Ingredients:

1. 1 bunch Parsley.
2. 1/2 teaspoon tamarind paste(available in indian store Or you can buy ripe tamarind and soak in hot water for 15 minutes , squeeze the sauce from the soaked tamarind to get the sauce)
3. 1 tablespoons fresh chopped coconut.
4. Salt to taste.

Preparation:
Blend all . Will keep good for many days refrigerated.

Makes:2 cups of chutney
Can be used with rice , as a spread on bread, as a spread on choyote slices.
Tip: The same recipe works well with mint, coriander, curry leaves

Ingredients(Measurements)

1. 1 bunch cilantro.
2. 1 table spoon olive oil.
3. 2 table spoons sesame seeds.
4. Sea salt to taste.
5. 1 teaspoon fresh grated Coconut (Optional)

Preparation
Blend All. That’s it !!

Makes:1 cup of chutney
Can be eaten with rice or used as topping on marinated eggplant slices.

Steam methi leaves for 10 minutes

Grind with green chilli .

Add grated raw mango (as per taste)

Give rai,jeera,lassun tadka with good amount of oil.

This dish is very easy and quick to prepare. If you have stone grinder, grind methi in it. It will be more tasty.

Tags : Snacks