Home » Chutney

Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts
March 27, 2020

MULAKU CHAMMANTHI/ RED CHILI CHUTNEY

by , in

Mulaku Chammanthi - doesn't need any introduction to a Keralite. Its a nostalgia for all of us. The fried red chillies and onion/ shallots ground with tamarind is a preparation that has an awesome taste.This is an easy to prepare dip for set dosa or kappa.



INGREDIENTS:

Red chili - 5 to 7
Onion - 1
Tamarind - small lemon sized
Asafetida - pinch
Salt to taste

METHOD:


1. In a pan, heat 1 tsp oil and saute the dry red chillies. Keep it aside.

2. Add onion to the pan. Saute until it becomes golden brown.

3. Grind the roasted chili, onion to a paste along with tamarind paste, salt and asafetida. Add little water for grinding if needed.

4. Transfer it to a bowl and add 1 tsp of coconut oil.

5. Enjoy this with set dosa !!!!!



















0
Continue Reading
at No comments:
Labels:
August 27, 2018

RIDGE GOURD CHUTNEY

by , in

Ridge gourd is called as peechinga in Malayalam, peerkankai in tamil and torai in Hindi. Here I am sharing one of my favorite chutney - peechinga chutney. Try this chutney and it goes well with hot rice with little ghee/oil, dosa, idli, mudda…




INGREDIENTS:

Ridge gourd/ Peechinga - 1
Grated coconut - 3/4 cup
Urad dal - 1/2 tsp
Coriander seeds - 1 tsp
Tamarind small lemon sized
Salt to taste
Water
Byadgi/Red chilli - 5
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilli - 1


METHOD:

1. Wash and peel the ridges of the ridge gourd (not the whole skin) and cut it into small cubes.

2. Heat oil in a pan on medium heat, add urad dal and red chili. Fry it until the dal turns golden brown then add coriander seeds, fry it and switch off the flame. Also add grated coconut and mix well.

3. Transfer this to a plate.

4. Heat oil and fry the ridge gourd until it becomes tender. Switch off the flame and allow it to cool.

5. Grind the cooked ridge gourd along with fried masala, salt, tamarind, jaggery and water( as required) to a coarse paste.

6. Transfer the chutney to a bowl.

7. In another pan, prepare the seasoning.

8. Pour the seasoning to the chutney.





















1
Continue Reading
at 1 comment:
Labels:
August 11, 2018

THENGACHAMMANTHI

by , in
It is an authentic Kerala accompaniment to kanji/ rice gruel.



INGREDIENTS:

Grated coconut - 1 cup
Shallots - 3
Red chili - 4
Curry leaves
Tamarind small lemon sized
Ginger small piece
Salt to taste
Coconut oil


METHOD:

1. Keep the ingredients ready.

2. In the small jar of mixer, add shallots, dry red chilies, ginger, tamarind, and curry leaves. Then add grated coconut and salt. 

3. Pulse it one or two times until everything combined. Mix well.

4. Blend a little but slightly coarse with out adding water. 

5. Transfer to a plate and add coconut oil. Mix well. 

6. Shape it as u wish. But traditionally this chutney serve it in ball shape. 

7. Serve along with hot kanji/ hot red rice gruel. 



















0
Continue Reading
at No comments:
Labels:
July 31, 2018

BRINJAL CHUTNEY

by , in

A healthy, tasty and spicy brinjal recipe which is an ideal side dish for rice. It’s a recipe from Udupi-mangalore and Konkani recipes.






INGREDIENTS:

Brinjal - 3 
Tamarind small lemon sized
Green chilli - 3
Salt to taste
Asafeotida - pinch
Jaggery - 1 tsp
For Seasoning:
Ghee - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Red chilli - 1
Curry leaves


METHOD:

1. Wash the brinjal and cut each into 4 pieces.

2. Cook this until soft (it may take 10-15 min) and switch off the flame.

3. Cool the brinjal pieces to room temperature. (Drain the water, don't discard it).

4. Peel the skin of brinjal and transfer the brinjals to a serving bowl.

5. Add salt, tamarind pulp, jaggery and asafeotida. Mix well.

6. Now add chopped green chilli and start mashing with your hands.

7. In a small pan/ Kadai, heat ghee and add mustard seeds,Urad dal and red chilli. When mustard seeds splutters add curry leaves.

8. Pour this seasoning to the brinjal bajji/ chutney and give a final mix. Add little water(in which brinjal cooked) if required.

9. Serve this with hot steaming rice.






















0
Continue Reading
at No comments:
Labels:
June 12, 2018

IDLY PODI

by , in

Idli podi also called as dosa podi in Kerala is eaten as a dipping condiment: The diner takes a teaspoon of powder on his plate, makes a well in the centre, adds coconut oil to this crater, and mixes in the powder to form a moist paste. Pieces of idli or dosa are then broken off and dipped into this tasty oil-powder mix, and eaten. It may also be simply added dry to food. It is a convenient substitute for chutneys.








INGREDIENTS:

Urad dal - 1/2 cup
Channa dal - 1/4 cup
Raw rice - 1 tbsp
Sesame seeds - 1 tsp
Red Chili - 15
Asafoetida - small piece
Pepper - 5 to 8 
Salt to taste
Curry leaves

METHOD:

1. Dry roast urad dal, channa dal, rice, pepper and sesame seeds until the color of urad and channa turns light brown. Keep it aside.

2. Dry roast red chilies, asafoetida and curry leaves. 

3. Transfer the roasted ingredients to a wide bowl and let it cool down.

4. Add required salt and grind the roasted ingredients to a coarse mixture. 

5. Cool down then transfer to an airtight container.

6. Smear coconut oil with podi and serve it with Idly and Dosa.


























0
Continue Reading
at No comments:
Labels: ,
June 08, 2018

PUMPKIN CHUTNEY

by , in
This Pumpkin chutney is quick, easy to prepare and a nice change from the regular coconut/tomato chutneys.  It can be had with plain hot rice topped with ghee or as a side dish for Idly, Dosa or Mudde.

chutney


INGREDIENTS:

Chopped pumpkin - 2 cups (peel the skin and chop it)
Tamarind - small piece
Urad dal - 2 tbsp
Red chillies - 2-3
Hing - small piece

Jaggery - 1 tsp
Grated coconut - 1/4 cup
Salt to taste
For Seasoning:
Mustard -1 tsp
Urad dal - 1/2 tsp
Curry leaves
Red Chili


METHOD:

1. Put the chopped pumpkin pieces, tamarind, turmeric powder, salt, and jaggery to a vessel and cook them till soft adding a cup of water.

2. Heat a pan with coconut oil and roast urad dal, red chili, asafoetida and curry leaves together till the lentils turn a little brown.

3. In a mixer jar, add the roasted ingredients (step 2), cooked pumpkin (step 1), grated coconut. 

4. Grind them together to a coarse paste and transfer to a serving bowl. 

5. Prepare the tempering. Heat oil in a small pan. When the oil is hot, add mustard seeds, urad dal, and curry leaves. Now pour this tempering on grounded chutney.

6. Serve this delicious chutney with Idly, Dosa or Mudde.




























0
Continue Reading
at No comments:
Labels:
May 07, 2018

COCONUT CHUTNEY

by , in
Coconut chutney is one of the great accompaniment for many South Indian dishes. A perfect blend of different flavors and the ease with which it can be prepared is a great example of tradition, health, nutrition and raw cuisine. It tastes extremely wonderful when prepared with few right spices and ingredients.  The authentic coconut chutney is the best accompaniment for idly, dosa, uttapam, vada etc.










INGREDIENTS:

Grated coconut - 1/2 cup
Green chili - 3
Tamarind - small piece
Pottukadala/ roasted gram - 1 tsp
Salt to taste
Curry leaves
Asafetida - pinch
Water - as required

 For seasoning:
Coconut oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Red chili - 1
Curry leaves
Asafetida - pinch

METHOD:

1. In a blender add all the ingredients and grind (not to a fine paste) adding required water.

2. In a pan prepare the tempering and allow to splutter.

3. Pour the tempering over coconut chutney and serve with idly, dosa etc.....



















0
Continue Reading
at No comments:
Labels:
May 01, 2018

GREEN CHUTNEY

by , in

This is a simple, tasty and spicy green coloured chutney mainly used for chat recipe or street food recipe which is also used as sandwich spread or roll / frankie spread. it is mainly prepared with the combination of coriander leaves and mint leaves with some garlic pods and green chillies.





INGREDIENTS:

Coriander leaves - 1/2 cup
Mint leaves - 1/4 cup
Garlic - 1 slice
Ginger - 1 inch
Roasted gram dal - 1 tbsp
Green chili - 2
Cumin powder - 1/4 tsp
Chaat masala - 1/2 tsp
Sugar - 1/4 tsp
Salt
Pinch of hing
Water - 1/4 cup
Lemon juice - 1/2 tbsp


METHOD:

  1. In a blender take coriander leaves and mint leaves.
  2. Also add garlic, ginger and green chili.
  3. Add roasted gram dal, cumin powder, chaat masala, sugar, salt and pinch of hing.
  4. Blend smooth adding water.
  5. Transfer to a cup and add lemon juice.
  6. Finally, green chutney is ready to use for sandwich or chaats.
















0
Continue Reading
at No comments:
Labels:
May 01, 2018

SWEET CHUTNEY/ TAMARIND CHUTNEY

by , in

Basically, a sweet and tangy chutney recipe prepared from dates, tamarind, and jaggery. It is typically used in chat recipes.






INGREDIENTS:

Tamarind - 1/4 cup
Dates - 1/4 cup
Water - 2 cup
Jaggery - 1/4 cup
Fennel powder - 1/4 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt


METHOD:

1. In a large kadai take tamarind, dates and jaggery.

2. pour 2 cups of water.

3. Boil the mixture for atelast 10 minutes.

4. Add fennel powder, coriander powder, cumin powder, red chili powder and salt to taste.

5. Mash tamarind and dates.

6. Simmer the mixture for 2 minutes.

7. Transfer the dates, tamarind mixture to the mixer and blend smooth puree. Strain the puree and transfer the prepared chutney into an airtight jar and store it in the refrigerator.




0
Continue Reading
at No comments:
Labels:

Search This Blog

My Instagram