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CHUTNEYS

Chutneys are a type of relish consisting of a variety of ingredients ground together. A chutney typically consists of a paste of raw ingredients, such as fresh ginger, mint, coriander (cilantro) leaves, sour fruits, etc. They are a very versatile dish that can be made with a variety of ingredients. They can be used as dips, spreads, with rice/chapati/nan to add flavour to otherwise bland food. They are good with dosas, idlis etc.


Green Chutney Spinach Chutney
Curry Leaves Chutney(1) Garlic Chutney
Curry Leaves Chutney(2) Onion Chutney
Pudina(Mint) Chutney Mango Chutney
Dal Chutney Vegetable Chutney
Ginger Chutney Coconut Chutney
Chutney without coconut Tomato Chutney
Imli Chutney Sweet & Sour Chutney
Gojju Mango Thokku
Yam Chutney Tomato Thokku with Coconut
 

 

 

 

"If sambar or rasam is too salty ,add a small ball of cooked rice or a small cooked potato to the preparation. That takes away excess salt.You can remove the rice or potato some time later."



“While heating milk, add 3 tsps of water to the bottom of the vessel before adding milk, so that milk does not get stuck to the bottom. ”

 



 

   
     

GREEN CHUTNEY

INGREDIENTS:
Coriander leaves washed and chopped - 1 cup
Garlic- 3,4 pods
Onion - 1 chopped
Jeera - tsp
Lemon juice - 1 tsp
Salt to taste.

METHOD : Grind together all the ingredients except lemon juice with some water into a smooth paste.Add lemon juice to the ground ingredients at the end.

(Tastes good with pulav, parathas and as a spread on bread..
This can be made with mint leaves or mint and coriander leaves mixed together.)


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CURRY LEAVES CHUTNEY(1)

INGREDIENTS:
Curry leaves - 1 cup
Tamarind - little more than the size of a marble
Hing - a pinch
Salt to taste
Oil - 2 tbsps
Mustard seeds - 1/4 tsp
Red chillies - 2,3
Little jaggery (optional)

METHOD: Grind every thing to a paste adding nearly cup of water.Heat oil, let mustard splutter,add ground paste and go on stirring till oil separates.Store in an airtight container.Must be refrigerated after 2 days.Very tasty and good for health.

(NOTE:- Coriander Chutney can also be prepared in the same way. )


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CURRY LEAVES CHUTNEY(2)

INGREDIENTS:
Curry leaves - 1 cup
Tamarind - size of a marble
Salt to taste
A a pinch of hing,
Oil - 2 tsps
Mustard seeds - 1/4 tsp
Urad dal-2 tsp
Red chillies-2,3.

METHOD : Heat oil in a kadai(wok). Add mustard seeds to the oil, let mustard splutter,add urad dal, hing and chillies.As dal turns golden brown,add curry leaves.Fry for about 2 minutes.
Grind every thing together to form a paste. Refrigerate after 2 days.

(NOTE:- Coriander Chutney can also be prepared in the same way. )

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PUDINA CHUTNEY(MINT CHUTNEY)

INGREDIENTS:
Mint (Pudina) washed and chopped - 1 cup
Tamarind - size of a marble
Salt to taste
Red chillis - 2
A pinch of hing
Urad dal - 2 tsp
Oil - 1 tsp.

METHOD: Fry urad dal in tsp oil till golden brown. Remove and with remaining oil fry pudina with salt till soft. Grind together into a smooth paste with some water.


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SPINACH CHUTNEY:

This can be made the same way as the pudina chutney(Above). Fry spinach in oil and cook for 3,4 minutes.
The same procedure can be followed with vegetables like brinjal, snakegourd, chow-chow, red pumpkin, and cabbage adding or reducing the salt, chillis and imli according to the amount of vegetables and palate.


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GARLIC CHUTNEY:

INGREDIENTS:
Garlic - 10 pods
Tamarind - size of a marble
Salt to taste
Oil - 1 tsp
Mustard seeds - tsp
Red chilli - 1 Large
Urad dal - 1 tsp
A pinch of hing (optional).

METHOD: Heat oil and fry garlic for 3,4 minutes. Remove and add mustard seeds. As the seeds splutter, add other ingredients and fry till golden brown. After it cools grind chilli and tamarind first and then the other ingredients to make a coarse chutney adding a minimum of water


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ONION CHUTNEY

INGREDIENTS :
Onions - 2 med. sized- peeled
Red chillies - 2
Tamarind - the size of a marble
Salt to taste
Oil - 2 tbsp.
Mustard seeds - tsp
A pinch of hing.

METHOD: Peel and cut onions. Wash tamarind and grind with salt, onions and chillis. Heat oil and add urad dal, hing & red chillies. When the seeds splutter add the ground chutney. Let it fry for 2,3 mints. and switch off the gas. Grind every thing to a coarse paste.
This goes well with rice, parathas, idlis and dosas.


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MANGO CHUTNEY

INGREDIENTS:
Raw mango(medium sized) - 1 no. grated
Green chillis - 4
Salt to taste
Coconut grated - cup
Oil - 11/2 tsp
Urad dal - 2 tsp
Mustard - tsp
A pinch of hing
.

METHOD:- Peel and grate mango and keep aside. Heat oil in a kadai(wok) and add mustard seeds. As they splutter add urad dal ,hing and then green chillis and fry for 2,3 minutes. Grind together all the ingredients - not very soft
(Note :- Fried urad dal and mustard seeds may be added in the end also.)

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DAL CHUTNEY

INGREDIENTS:
Arhar(Toor) dal - 1 cup
Red chillies - 2
Coconut grated - 1/4 cup
Salt to taste
Oil - 1 tsp.


METHOD: Heat oil i n kadai(wok). Then add arhar dal and red chillies. As the dal becomes golden brown and emits a good aroma remove from fire and grind with water and salt.
This tastes well with hot rice.
(NOTE:-You may mix arhar dal and chana dal in the proportion,1:1)

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VEGETABLE CHUTNEY

INGREDIENTS:
Brinjal - medium sized washed and cut - 1 cup
Urad dal - 2 tblsp
Red chillies - 2 or 3
A pinch of hing
Salt to taste
Tamarind -
marble sized

METHOD: Fry all the ingredients in oil except tamarind and brinjal. When the dal turns golden brown add the brinjal and fry for 4,5 mints. and switch off.. Grind everything excluding brinjal.Add cooked brinjals in the end .Water is generally not needed since salt and brinjal will leave some water while grinding.
This tastes good with hot rice and rasam.
(NOTE:-Similarly you can prepare with other veg also like chow-chow, snake-gourd, etc.)

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GINGER CHUTNEY

INGREDIENTS :
Ginger grated - cup
Tamarind - size of a lemon
Jaggery - as per taste
Salt to taste
Oil for frying - 2 tblsp
Mustard seeds - 1/4 tsp

METHOD: Slightly fry ginger in 1 tsp oil
Grind all the ingredients into a soft mixture.
Heat the rest of the oil, add mustard seeds and let it splutter. Add the ginger paste and fry on a slow fire until oil comes on top.
(NOTE:- Tastes good with hot rice, idli and dosa.Good for digestion.)

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COCONUT CHUTNEY

INGREDIENTS :
Coconut grated- 1 cup
Puffed chana dal - 1/4 cup
Salt to taste
Very small piece of ginger
A few leaves of coriander or curry leaves
Tamarind - marble sized
Green chillis- 2 or 3
Oil - 1tsp
Mustard seeds - 1/4 tsp
Urad dal - tsp

METHOD: Grind together all the ingredients except mustard seeds to a smooth paste.Heat oil in kadai and add mustard seeds. When it starts spluttering, add urad dal . As the dal turns golden brown pour it over the ground chutney. Goes well with idli, dosa, upma and vada.

(NOTE:-You may add or reduce the quantity of coconut or puffed chana dal.)

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CHUTNEY WITHOUT COCONUT

INGREDIENTS:
Tomatoes - 2 washed and cut into small pieces
Onion - 1 cut into small pieces
Puffed chana dal - 2,3 tblsp
Green chillies
Coriander leaves a tsp
Salt to taste
Oil - 1tsp
Mustard seeds - 1/4tsp

METHOD:- Grind everything except mustard seeds. Heat oil and add mustard seeds. As they splutter remove from fire and add to the chutney.


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TOMATO CHUTNEY

INGREDIENTS :
Tomato - 4,5 Large sized
Tamarind - lime sized
Salt to taste
R ed chillies - 4
Hing - a pinch
Turmeric powder
Mustard seeds - tsp
Oil - 4 tblsp
Methi powder - tsp- roasted and powder.

METHOD: Cut tomatoes into 4 pieces and add salt, turmeric powder, tamarind and red chillies and leave it for hr. Heat kadai(wok) and over a slow fire stir well and dehydrate the tomato mixture. Let it cool and grind the mixture into a paste. Heat oil in a kadai and add mustard seeds. When the mustard seeds splutter put off the flame.Now add hing and methi powder. Now add the ground mixture and switch on the gas. Go on stirring on a slow fire till the oil separates.The consistency should look like a jam. Let it cool and store in a glass jar. Refrigerate after 4,5 days.


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IMLI CHUTNEY


INGREDIENTS:
Thick tamarind juice - 1 cup
Salt to taste
Turmeric powder - a pinch
(To powder):
Red chillies- 2 or 3
Sesame seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
For tempering:
Oil - 3 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Chana dal - 1 tsp
Peanuts - 1 heaped tbsp
Hing - a pinch
Curry leaves(chopped)

METHOD:
Prepare tamarind juice after soaking tamarind.You may make use of ready made paste also.Boil it with salt and turmeric powder till the smell of raw tamarind goes away.
Roast and powder,chillies,til and fenugreek seeds.
Heat 1tbsp oil and add mustard seeds. As they splutter, add dals and peanuts.Add curry leaves and hing after dals turn golden brown.Remove.
Add masala powder and tempering to boiled tamarind. Boil until it is quite thick.
Add remaining oil and remove.Now it is ready to be mixed with rice.Can be had with rice & yogurt.
NOTE:-Tempering may be added at the time of mixing with rice, so that dals will be crisp and fresh.

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SWEET AND SOUR CHUTNEY

INGREDIENTS: (Vegetables like raw mango, tomatoes, good variety of brinjal, bhindi(okra), onion and ripe red pumpkin are used for this preparation.)
Any one of the above mentioned vegetables - 200 gms,washed and cut into small pieces.
Green chillies
extract of Tamarind - juice 1 cup(thin)
Jaggery - the size of a small raw mango
Salt to taste
Chili powder - tsp
Hing - a pinch
(For tempering )
Oil - 1tbsp
Mustard seeds - 1/4 tsp
A few methi seeds
Curry leaves
Rice flour - tsp.

METHOD:
Heat oil in a kadai(wok) and add mustard seeds. As it splutters add the other tempering ingredients.
As the tempering turns golden add the vegetables and fry on low fire (for 3,4 minutes in case of okra) for 1,2 minutes.Add tamarind juice, salt ,chili powder and hing. Let it boil for 5,6 mints. or till the vegtables are cooked tender.
Now add jaggery and rice flour mixed in a little water and diluted with glass of more water to the boiling vegetables. Switch off the gas after 2,3 minutes of boiling.

(Note:- Tamarind should not be added if you are using raw mango.)

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GOJJU

INGREDIENTS:
Raw mango - one(medium size)
Jaggery - the size of mango
Salt to taste
A pinch of hing
Chili powder - 2 pinches
Green chili - 1 (cut into 4 pieces,)
For tempering:
Oil - 1 and tsp
Mustard - 1/4 tsp
Fenugreek seeds - 7 or 8
Few curry leaves.

METHOD: Cut mango into big pieces. Heat oil and add mustard seeds,fenugreek seeds and hing. As mustard seeds splutter,add green chillies and curry leaves. Add 1 glass of water. Add mango pieces, salt and chilli powder. Add jaggery after 5 mins. Let mango get soft.Add tsp rice flour mixed with some water to make it thick.Let gojju boil for 2,3 mins and remove from oven. Goes well with rice kichdi, rice upma etc.

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MANGO THOKKU

INGREDIENTS:
Mango - 1 big
Oil - 5 tblsp oil
Chili powder - 2 tsp
Salt to taste
Hing - a pinch of hing
Turmeric powder - 2 pinches
Fenugreek seeds- roasted and powdered - a pinch
Mustard seeds - tsp

METHOD : Wash and grate mangoes. Heat oil in a kadai(wok) and let mustard seeds crackle in it. Add the mangoes and hing and stir over low heat and let the mango cook until soft. Add salt, chili powder, turmeric powder and methi powder. Keep stirring till oil separates.Store in a jar after it cools down. Refrigerate after 4,5 days.
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YAM CHUTNEY

INGREDIENTS:
Yam-1/2 cup
Coconut(grated) - 1/2 cup
Tamarind - size of half lime
Oil-1 tsp
Salt to taste
Mustard seeds - few grains
Urad dal - 3,4 tbsps
Red chilies - 2,3
Hing-1 pinch
A small bit of jaggery.

METHOD: Grate yam and coconut.Heat oil and let mustard splutter.Add hing, chillies and dal. Fry until urad dal turns light brown.Add salt. Grind tamarind and chilies first to a paste adding litle water.Add other things and grind coarsely May be taken with hot rice and ghee.

(NOTE:-You may also make chutney with only yam. or only coconut. For this yam should be of good quality)

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TOMATO THOKKU

INGREDIENTS:
Tomato 6 - medium size
C oconut grated - 2 tblsp
red chillies 3-4
Salt to taste,
Peanuts - 1tblsp
Chana dal - 1 tsp
Urad dal - 1 tsp
M ustard seeds - 1 tsp
Coriander leaves - 10
Tamarind - size of a lemon
O il - 3 tblsp.

METHOD: Blanch tomatoes (put them in boiling water and boil for 5 mints.when slightly cool remove the skin). Grind together tamarind, tomatoes, red chillies and coconut without adding water. Heat 1 tblsp oil in a kadai and add mustard seeds.While it is spluttering, add peanuts,chana dal,urad dal,and curry leaves.When the dals turn golden brown remove and keep aside.
Heat the rest of the oil and add the ground paste.Keep stiring on a slow fire until the oil separates.Add the fried dal and mix well.

(This can be used as a side dish with rice and puris or mix with rice adding a little til oil/ghee to make readymade rice.The ground paste can be stored in the fridge and used whenever required.)

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