242. FRESH CORIANDER LEAVES CHUTNEY 新鲜香菜叶酸辣酱
242. FRESH CORIANDER LEAVES CHUTNEY 新鲜香菜叶酸辣酱
Ingredients:
原料
Coriander leaves - 1 palam
芫荽叶
Red chillies - ¼ palam
红辣椒
Mustard - ¼ palam
芥末
Urad dal/black gram - 1 palam
黑豆
Cumin seeds - 1/8 palam
孜然
Asafetida - 5 (gundalavu)
阿魏胶
Salt - ½ palam
盐
Tamarind - ¾ palam
罗望子
Method:
方法
Cut the roots of fresh coriander leaves and cut it into smaller pieces. Fry separately red chillies, mustard, urad dal, cumin seeds. Put sesame oil in a pan and fry all these items separately. Fry the cleaned coriander leaves for some time and transfer all these into a pounder. Keep asafetida 5 pinches, in the fire until crisp and add it to the mixture.
把新鲜芫荽叶的根部切成小块。分别炒红辣椒、芥末、小黑豆、孜然籽。把芝麻油放在平底锅里，把这些东西分别煎一下。把洗净的芫荽叶炒一段时间，然后把这些都放到捣碎机里。将5撮 阿魏胶放在火上直到变脆，然后加入混合物中。
Pound these ingredients for some time and add salt and deseeded tamarind and pound it well again. Salt and tamarind has to be added after pounding the other ingredients first. Otherwise the chillies and lentils will not be powdered well enough.
把这些原料捣碎一会儿，然后加入盐和去籽的罗望子，再继续捣的更碎小。盐和罗望子必须在其他原料完全捣碎后再加入，否则辣椒和扁豆就不能很好地形成粉末状。
243. MANGO CHUTNEY 芒果酸辣酱
Ingredients:
原料
Mangoes - 4 and ½ palam
芒果
Sesame oil/Til oil - ½ palam
芝麻油/胡麻油
Fenugreek/methi seeds - 1/8 palam
胡芦巴/香豆子
Mustard seeds - 3/8 palam
芥菜籽
Red chillies - ⅜ palam
红辣椒
Salt - ⅝ palam
盐
Method:
方法
Scrape out the skin of mangoes, cut it into small pieces and throw the seeds away. Heat sesame oil in a pan and add fenugreek or methi seeds and mustard. Put the fenugreek first in the heated oil and when it becomes brown, add the mustard. When the mustard stops spluttering， remove from the fire and set aside.
把芒果的皮刮去，把果肉切成小块，核扔掉。在平底锅里加热芝麻油，加入胡芦巴或香豆子和芥末。先把胡芦巴放进加热的油里，等它变成褐色，再加入芥末。芥末停止喷溅时，把它从炉子上拿开放在一边。
Fry red chillies in sesame oil and put it in the grinder. Put salt in the chillies and the cut mangoes in it. Pound it well until all the ingredients are powdered. Then add the fenugreek and mustard in the pan and pound it again. This chutney will last for one week or so.
将红辣椒放入芝麻油中炒熟，然后放入研磨机中。在辣椒里放盐，芒果也放进去。把所有的材料打成粉末。然后在锅里加入葫芦巴和芥末，再捣一遍。这种酸辣酱能维持一周左右。
