Monday, 25 January 2016

Pomegranate, Jalapeño, Mango Leather Chutney | Anardana, Jalapeño, Aam Papad Chutney Recipe


Chutney's from the Indian Subcontinent is that side dish which always enhances the flavour of the dish it is paired with. Chutney's are very versatile in nature and you can let lose your creativity to put together Chutney's of your imagination. You can dish out a relish or a yogurt dip with condiments or grind together roasted lentils with coconut or many other things to get the platter you serve it along with totally pepped up.



I am very fond of pomegranate. Not only are these ruby coloured arils nutrient rich but the juicy burst on the tongue is simply too good. I feel nothing can beat a mango chutney. But since Mango is out of season right now, I used Mango leather or Aam Padad instead. To pep up the chutney and to provide that extra spicy sizzle I have used Jalapeno Peppers. These peppers are not intense and they are hot just the right amount. Giving my Bengali soul a delight I have tempered my chutney with the indegenous Bengali Five spice or Paanch Phoron.

So let's get making this very simple yet delightful side dish.

Pomegranate, Jalapeño, Mango Leather Chutney | Anardana, Jalapeño, Aam Papad Chutney Recipe  ~


AUTHOR : PIYALI MUTHA
SERVES : 4
CUISINE : INDIAN
TYPE : SIDE DISH / DIP / CHUTNEY
TIME : 10 MINUTES PREPARATION + 10 MINUTES COOKING TIME

INGREDIENTS :

1) 2 ~ 3 Tbsp Pomegranate Arils/ Anar Dana
2) 1 Tsp Jalapeno Peppers cut into thin roundels. (Use fresh or canned. I used canned.)
3) 6 Tbsp Mango Leather / Aam Papad cut into 1 inch pieces
4) 1 Tbsp of powdered or liquid Jaggery / gur or 2 inch cube of jaggery
5) 1 Tsp Paanch Phoron ( Store bought or homemade by putting together cumin seeds, black mustard seeds, nigella seeds / kalonji, fennel seeds / saunf, fenugreek seeds / methi in eaqual parts. You can decrease the quantity of fenugreek seeds compared to other seeds toreduce bitterness)
6) 1/2 Tsp oil for tempering
7) Salt to taste

THIS IS HOW YOU MAKE Pomegranate, Jalapeño, Mango Leather Chutney | Anardana, Jalapeño, Aam Papad Chutney :

1) In a wok add oil. When hot add the paanch phoron and let it crackle.

2) Add the Mango leather / Aam Papad and sear it in the wok for a few seconds.

3) Add Jagerry and a little water so that the jaggery melts and mixes well with the ingredients of the wok.

  • Once the jaggery is incorporated add 1 Glass of water to the wok. Mix well.
  • Let the chutney bubble away.

4) Once the chutney is reduced to half the quantity from that when you added 1/2 glass of water or thickens considerably, remove the wok from the burner.

5) Immediately add the jalapeno pepper roundels followed by the pomegranate arils and give everything in the wok a hearty stir.

6) Leave the chutney to rest for 5~10 minutes, allowing it to soak in all the flavours before transferring it to a bowl.

  • Chutneys remain unspoilt and can be enjoyed upto a week refrigerated. Refrigerate only when the chutney cools to room temperature.
  • Serve this delicious Pomegranate & Jalapeno Chutney as a dip or side dish along with your appetizers, snacks or finger foods.

STEP BY STEP PICTORIAL PROCEDURE :

1) In a wok add oil. When hot add the paanch phoron and let it crackle.


2) Add the Mango leather / Aam Papad and sear it in the wok for a few seconds.


3) Add Jagerry and a little water so that the jaggery melts and mixes well with the ingredients of the wok.


Once the jaggery is incorporated add 1 Glass of water to the wok. Mix well.


Let the chutney bubble away.


4) Once the chutney is reduced to half the quantity from that when you added 1/2 glass of water or thickens considerably, remove the wok from the burner.


5) Immediately add the jalapeno pepper roundels followed by the pomegranate arils and give everything in the wok a hearty stir.


6) Leave the chutney to rest for 5~10 minutes, allowing it to soak in all the flavours before transferring it to a bowl.
Chutneys remain unspoilt and can be enjoyed upto a week refrigerated. Refrigerate only when the chutney cools to room temperature.


Serve this delicious Pomegranate & Jalapeno Chutney as a dip or side dish along with your appetizers, snacks or finger foods.