Chutney recipes
The following are the recipes on this page.
Ingredients:
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Coconut grated 1cup
Garlic (Bellulli) 8-10 flakes
Red Chilli powder 2 tsp
Salt to taste
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Procedure:
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Roast the grated coconut in a fry pan.
When cooled, add the garlic, chilli powder, salt and grind it in a mixer/grinder.
Store it in an air tight jar. When serving mix the chutney with the tadka (prepared with oil, mustard seeds and turmeric) and serve. Tastes good with Mosaranna, Uppittu (Upama), Dosas, etc.
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This is a powdered chutney commonly prepared in large amounts, stored in air tight jars and used as and when required. When in a hurry to prepare chutney for dosas, if you have chutney pudi prepared well ahead, add the required pudi to a cup of yoghurt, top with tadka and serve. Tastes execellent.
Ingredients:
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Chana Dal (Split) 1 cup
Urad Dal cup
Rice cup
Red Chillies Dried cup
Dry coconut grated cup
Tamarind 1 tsp
Corainder Seeds 2 tsp
Cumin Seeds 1 tsp
Oil 2 tsp
Curry leaves 1 stalk
Salt to taste.
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Procedure:
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Heat one tsp oil in a pan and fry the chana dal, urad dal and rice seperately till you smell the aroma of the fried ingredients.
Heat the remaining oil and fry the coconut, coriander seeds, cumin seeds and tamarind seperately. Grind each of the dals and rice seperately.
Grind the coriander and cumin seeds.
Grind the coconut and tamarind.
To this add the other powders and grind it once again till you obtain a well mixed fine powder.
Store it in an airtight jar. Tastes good with Mosaranna, Vaggarni Avalakki(Parched rice), sandwiches, etc.
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Ingredients:
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Coconut grated 1 cup
Green Chillies 6-8
Garlic 2 flakes
Ginger chopped finely tsp
Coriander chopped cup
Tamarind pulp 1 tsp
Sugar tsp
Salt to taste
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Procedure:
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Grind together all the ingredients, adding a little water as and when required to obtain desired consistency.
Mix the chutney with the tadka (prepared with oil, mustard seeds, red chilli, asafoetida, curry leaves and turmeric) and serve. Tastes good with Idlis , Vadas ,Dosas , etc.
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Ingredients:
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MaavinaKai (Mango) 1 big (unripe)
Methi seeds 1 tsp
Jaggery 1 lemon sized ball (if you have a sweet tooth add more)
Red chilli powder 2 tsp
Oil 2 tbsp
Mustard 1 tsp
Turmeric 1/4 tsp
Asafoetida powder 1/4 tsp
Curry leaves 4-5
Salt to taste
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Procedure:
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Fry methi seeds in a tsp of oil. Set aside.
Peel the mango and grate. Add red chilli powder, salt, fried methi seeds and jaggery.
Grind coarsely by adding a little water if necessary.
Heat remaining oil in a pan. Once the oil is heated add mustard seeds, turmeric powder, curry leaves and asafetida and prepare the sesoning or vaggarni. Add this to the coarsed mango paste.
Serve with steamed white rice topped with ghee,chapaati, bread sandwiches, etc.
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Ingredients:
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Mint leaves (Pudina) chopped 1 cup
Green Chillies 6-8
Garlic flakes 4-6
Lemon juice 1 tsp
Sugar 1 tsp
Salt to taste
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Procedure:
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Grind together all the ingredients, adding a little water as and when required to obtain desired consistency.
Mix the chutney with the tadka (prepared with oil, mustard seeds, red chilli, asafoetida, curry leaves and turmeric) and serve. Tastes good with Sandwiches, Idlis, etc.
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Ingredients:
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Tomato 1 lb
Garlic 8-10 flakes
Urad dhal 1 tsp
Mustard 1 tsp
Turmeric 1/4 tsp
Oil 8 tbsp
Asafoetida 2 pinches
Red Chilli powder 3 tsp
Coriander powder 3 tsp
Salt to taste.
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Procedure:
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Cut the tomatoes into cubes and grind them to a fine juicy paste.
Grind the garlic to a fine paste.
Heat oil in the pan, and prepare the seasoning with mustard, asafoetida,turmeric and urad dal.
Since more oil is used it stays fresh and tasty for quite a long time.
Add the garlic paste and fry for a few seconds.
Pour the tomato juice into the pan and add the chilli powder and salt to taste.
Keep stirring the contents till all the water is evaporated and the chutney becomes very thick.
Store in an air tight jar in refrigerator..
Serve with steamed white rice, Dosas, Idlis, Pooris, Chapatis, etc.
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