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Before you jump to My pisto chutney recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Within the Kitchen.
Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won't be able to resolve the problems of the environment. This needs to happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The kitchen area is a good starting point saving energy by going more green.
A lot of electricity is actually consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to run less often, will also save electricity.
The kitchen on its own offers you many small methods by which energy and money can be saved. Green living is not really that tough. A lot of it truly is simply using common sense.
We hope you got insight from reading it, now let's go back to my pisto chutney recipe. You can cook my pisto chutney using 10 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare My pisto chutney:
- Use 1 of chopped onion.
- Use 2 of chopped peppers.
- You need 1 of chopped courgette/zucchini.
- Get 1/2 kg of tomatoes peeled cored and chopped.
- Get 2 clove of garlic.
- Get 1 tsp of paprika.
- Take 1 tbsp of crushed coriander seeds.
- You need 1 tsp of salt.
- Provide 3/4 cup of red wine vinegar.
- Prepare 1 cup of light brown sugar.
Steps to make My pisto chutney:
- Blanch tomatoes to peel.
- Chop onion.
- Chop courgette and peppers.
- Put all vegetables garlic spices and salt in a covered large stainless steel pan for a few minutes to let the juices run. Stir occassionally..
- Uncover pan. Simmer for about 40 minutes or until veg tender and most liquid has evaporated. Stir to prevent sticking..
- Over low heat stir in vinegar and sugar. Stir until sugar dissolves..
- Continue simmering. Chutney is ready when no liquid appears in the channel left when a spoon is drawn accross the bottom pf the pan..
Place in a large bowl together. Sprinkle with salt and leave to stand overnight. Drain off the liquid and put in a large pot. Malgapodi or idli podi, is a spicy South Indian spice mix traditionally served with idlis. In North India, malgapodi is often known as idli chutney powder.
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