Devi's Kitchen

Ingredients Granny Smith apples  - 2 Gingelly oil - 1 tablespoon Red chilly powder - 1 teaspoon Salt - 1 teaspoon Curry leaves - few Mustard - 1 teaspoon Asafetida - 1/8 teaspoon Preparation It is an instant Apple pickle. Cut the apples into a small pieces then add salt and red chilly powder. If it is extra hot chilly powder add half teaspoon only. Next take a pan add gingelly oil. Once heat it up add mustard, asafetida and curry leaves. Once splattered switch off the flame add apples mixture. Mix it with seasoning. It goes well with curd and lemon rice.

Ingredients Red capsicum - 2 Onion       - medium one Tomato     - medium one Tamarind  - little bit Red chili   - 4 to 5  Salt            - 1/2 teaspoon Seasoning - gingelly oil, mustard, urda dal, asafetida,                      Red chili powder & coriander powder Preparation Take a red capsicum, wash it and cut the top with steam, remove the seeds.     After baking peel the skin & keep it aside.   Take a pan add one tablespoon oil then fry onion once it’s transparent add tomato.  Sauté for couple minutes.   Once it cools down  add to mixie with baked red capsicum, tamarind, red chilies. Grind it with salt.   Finally take a small pan, add gingelly oil once heat it up add mustard, urad dal, off the stove then add asafetida, 1/2 teaspoon each chilli powder and coriander powder. Add this seasoning to chutney. Mix well. This is one of my favorite chutney. Note: We can slices capsicum as small pieces and stir fry in a pan separately. Keep it aside. Then sti