My today’s recipe is kooler Chutney – a unique Bengal relish. It is very delicious and quick and easy to prepare.
Cooking time – 40 mins. Serve – 4
1.Kool – 300 gms.
2.Tomato – 2 (finely chopped)
3.Sugar – 200 gms.
4.Salt – 1/2 tsp.
5.Turmeric pwd – 1/2 tsp.
6.Whole red chilli – 2
7.Mustard seeds – 1/2 tsp.
8.Oil – 1 tabspoon.
9.Cumin seeds OR Panchforan – 1 tabspoon.
1.Wash and remove stem from the kools. Crack them and keep aside.
2.Heat a pan over slow flame and roast the cumin seeds (or panchforan) till light brown. Grind it to a powder and keep aside.
3.Heat oil in a pan. Once the oil is hot reduce flame, add the whole red chillis, bay leaves and mustard seeds.
4.When the mustard seeds start to pop add tomato pieces, turmeric pwd and salt. Stir and cover the pan till the tomatoes are melted. (stir once in between.)
5.Add the kools and saute for 3-4 mins.
6.Add 1-11/2 cup of water and let it bring to boil.Cook till the kools are tender.
7.Add sugar and stirring constantly till sugar is dissolved.
8.Simmer for few mins until it gets to be a thick syrup.
9.Remove pan from heat, add roasted cumin seeds pwd (or panchforan) and mix well. Cover the pan and give 10 mins standing time.
Kooler chutney is ready to serve. Serve it after main course.