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CHUTNEYS
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"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. ” |
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GREEN CHUTNEYINGREDIENTS: 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.. CURRY LEAVES CHUTNEY(1)
INGREDIENTS: METHOD: Grind every thing to a paste adding nearly ½ 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. ) CURRY LEAVES CHUTNEY(2)
INGREDIENTS:
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. (NOTE:- Coriander Chutney can also be prepared in the same way. ) PUDINA CHUTNEY(MINT CHUTNEY)
INGREDIENTS: METHOD: Fry urad dal in ½ 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. SPINACH CHUTNEY:
This can be made the same way as the pudina chutney(Above). Fry spinach
in oil and cook for 3,4 minutes. GARLIC CHUTNEY:
INGREDIENTS: 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 ONION CHUTNEY
INGREDIENTS : 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. MANGO CHUTNEY INGREDIENTS: DAL CHUTNEY INGREDIENTS: INGREDIENTS: INGREDIENTS : METHOD: Slightly fry ginger in 1 tsp oil COCONUT CHUTNEY
INGREDIENTS :
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.) CHUTNEY WITHOUT COCONUTINGREDIENTS:
METHOD:- Grind everything except mustard seeds. Heat oil and add mustard
seeds. As they splutter remove from fire and add to the chutney. TOMATO CHUTNEY INGREDIENTS :
METHOD: Cut tomatoes into 4 pieces and add salt, turmeric powder, tamarind
and red chillies and leave it for ½ 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. IMLI CHUTNEYINGREDIENTS: METHOD: 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.)
METHOD: (Note:- Tamarind should not be added if you are using raw mango.) GOJJU
INGREDIENTS:
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 ½ 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. MANGO THOKKU
INGREDIENTS:
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. YAM CHUTNEY
INGREDIENTS: 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) TOMATO THOKKU
INGREDIENTS:
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 ½ 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. (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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