RedPepper

This is how I make it. This is not the authentic recipe.

Finally.... the world famous tomato chutney is in my pantry now!!! Thanks a million Suvir. I didn't need to can this time. As I have a pretty good background in messing up with the new recipes during the first trial, I cut down the ingredients to 1/4th. I made the chutney with only 2 lbs of tomatoes this time! But the result was excellent and I will be making it again very soon and very often. Instead of cayenne, I used red chilli powder + paprika (fifty-fifty). And I omitted canned tomato paste. Thanks again, it is really delicious and it goes with anything! Anymore wonderful chutney recipes like this? that we can make and store for a long time?

Thank you very much. I will go ahead with corn oil. How nice of you to offer assistance in canning! But wait a minute. I think I missed those links posted in this thread regarding canning. Let me read this thread completely and I will get back to you if I have any doubt in canning procedure. I thought I was ready to make the chutney, but just realised that I don't have cayenne. I have crushed red peppers, red chilli powder(not paprika), kashmiri chilli powder, fresh thai green chillies. Any of these can be substituted for cayenne? Also, I wonder why we should use canned tomato paste in this recipe? I was under the impression that canned foods, once opened and cooked, should be finished as soon as possible? So in this case, we open the canned tomatoes, cook it, again can it and keep it for long time? As a lot of you tried this recipe already, I hope no hazards in doing that!

This thread is tempting!!! I can’t wait to try out this wonderful recipe. I don’t know the canning process. Suvir, if I make a small batch of this chutney, how long it will stay in the refrigerator without the canning process? Also, I have never used canola oil. Is it ok to use corn oil or olive oil in this recipe? Which is the best alternative? Or I must purchase canola oil? How about using Roma tomatoes? Please clarify my doubts. Thanks for your time.

I tried the Lasuni Gobi. It was yummy, but it didn’t look as beautiful as the picture given in the website! Hopefully, it will come out prettier and tastier next time.

Hey, I am not a big cook! Just learning by trial and error, but I would like to share kerala recipes I have tried so far. I cannot claim they are my recipes. I collect recipes from the web & magazines, make changes to match our taste... It looks like all of you here in this forum are great professional cooks. Glad that I found this forum!

If they are drumsticks.... In Kerala we use it a lot. We add it in sambar, aviyal, mixed veg preparations. Also you can cook it with shrimps, or alone like thoran.

The Lasuni Gobi (Garlic flavored Cauliflower) given in thali.com sounds delicious! I think I must try that. It is a bit different that the ones I tried! Wonderful pictures given in that site, thanks. I would like to try Seekh Kabab too (Ground lamb kababs on skewers with roasted coriander powder, spices and fresh mint.). But where can I get ground lamb in US? Any idea? OK I will be back after trying Lasuni Gobi!

Actually I know nothing about cauliflower Manchurian!!! My husband had it from one of his friend’s home long time back and we were looking for a recipe for the same. Actually I had tried two recipes I got from the web, but didn’t taste good. 50% flop. That’s why I posted it here asking for a good recipe! Thanks for the warm welcome and I am glad to be here. Thanks for posting those links, I will take a look and give it a try if I come up with something.

Can anyone give me a good recipe for Cauliflower Manchurian? Thanks!