Red chilli chutney is one of my all time favourites which would obviously tease one's taste buds. It is a very very hot chutney which serves as a compliment with piping hot idlis and dosas. A hot tea or coffee after having this chutney will sure satisfy the palates which crave for hot stuffs. Enjoy!
Ingredients
Shallots - 15 to 20
Garlic - 3 pods
Dried Red Chilli - 20
Tomato - 1
Salt - to taste
For Seasoning
Gingelly oil - 3 Tablespoon
Mustard seeds - 1 Teaspoon
Urad dahl - 1 Tablespoon
Channa dahl - 1 Tablespoon
Curry Leaves - 20 leaves
Method
1. Grind the shallots, garlic, tomato and dried red chillies along with salt into a fine or coarse paste by adding little or no water.
2. Heat oil in the pan and allow the mustard seeds to splutter. Then add the curry leaves followed by the dahls.
3. Now add the ground paste and cook for 5 minutes until the raw smell goes away. Stir constantly else the chutney will be splattered all over.
4. Turn off the heat, allow it to cool and store in a air tight jar. This chutney would stay for weeks if refrigerated properly.
Note
* Using gingelly oil will ease the take of the chillies in your tummy.
I had beetroot chutney in a hospital canteen in Coimbatore which was really yummy and since then I wanted to try this recipe. Finally I prepared the chutney similar to that of tomato chutney. It was a bit sweet but adding an extra green or red chilli should alter the taste. It serves as an excellent combo with idli, dosa and even as sides to rice. Enjoy!
Ingredients
Beetroot (medium) - 1 (cut into small chunks)
Onion (medium) - 1 (sliced lengthwise)
Tomato (medium) - 1 (sliced lengthwise)
Grated Coconut - 4 Tablespoon
Red Chilli - 4
Garlic - 3 pods
Curry leaves - 10
Urud dahl - 1 Teaspoon
Channa dahl - 1 Teaspoon
Tamarind juice - 2 Tablespoon
Oil - 1 Tablespoon
Salt - to taste
Method
1. Heat oil in a pan and roast the urud and channa dahl until they become golden brown and then add the curry leaves and red chilli.
2. Now add the onion, garlic and tomato and sauté until they are cooked.
3. Add the beetroot and salt and sauté until it is cooked completely.
4. Allow the mixture to cool and grind it into a fine or coarse paste with tamarind juice, grated coconut and little water.
Note
* You can also do the final seasoning with mustard seeds and curry leaves in oil.
This recipe was an accidental discovery by mom in her kitchen just a couple of years back and since then has become everyone's favorite at home. You don't have to throw away the remaining vegetables anymore that are not sufficient for a meal, instead you can turn them into this tasty and healthy chutney. Enjoy this yummy chutney!!
Ingredients
- Ridge gourd- 1 (medium sized). Peeled and diced into cubes
- Cabbage- 1/2 of a medium sized one. Randomly diced
- Potato-2. De-skinned and cut into bite sized pieces
- Brinjal-3 small ones
- Tomato-2
- Shallots- A handful
- Green chilies- To taste
- Coriander powder- 1 tbsp
- Cumin seeds- 1/2 tbsp
- Mustard seeds and Urid dhal- 1/2 tbsp each
- Salt- To taste
- Oil- As required
Method- Heat oil in a pressure pan, add cumin seeds and allow them to splutter.
- Add the shallots and green chilies and saute them for 2 to 3 minutes or until the shallots become translucent.
- Now goes in all the veggies one by one. Add salt and coriander powder. Saute all the vegetables together for 5 to 7 minutes before putting the lid on.
- The vegetable will let out some water. Add 1/2 a cup of water if needed. Close the pan with the lid and whistle on.
- Allow the pan to whistle for 3 times on low flame and turn the flame down.
- Let the pressure come down. Open the lid, cool the contents and blend them together in a food processor.
- Season with mustard seeds and urid dhal.
Note- You can follow this method to make ridge gourd chutney leaving out all the other vegetables.
- This chutney best suits dosa and panniyaram.
I learnt this tomato chutney from my friend Tharunya's mum. She is an excellent cook and I relished almost everything she prepared. I spent close to 15 days during my college exam days at Tharu's home and had an awesome appetite. Tomato chutney is one of favourites that she prepared that I have shared here...Enjoy!
Ingredients
Tomato (medium) - 3 (chopped lengthwise)
Onion (medium) - 1 (chopped lengthwise)
Garlic - 3 pods
Curry leaves - 10
Tamarind extract - 1 Tablespoon
Urud dahl - 1 Tablespoon
Channa dahl/Yellow split peas - 1 Tablespoon
Dry Red chilli - 2
Salt - to tast
Oil - 1/2 Tablespoon
For Tempering
Oil - 1/2 Tablespoon
Mustard seeds - 1/2 Teaspoon
Urud dahl - 1/2 Tablespoon
Channa dahl/Yellow split peas - 1/2 Tablespoon
Curry leaves - 10
Method
1. Heat oil in a pan and and add the urud and channa dahl and roast until they become golden yellow.
2. Now add the onion, tomato, garlic, tamarind extract, red chilli and salt and sauté until they are cooked completely. Allow them to cool and grind them into a fine or coarse paste.
3. Heat oil in a pan and allow the mustard sees to splutter. Then add the curry leaves followed by urud dahl and channa dahl and roast until they become golden brown in colour.
4. Now pour the tempered mix along with the oil on top of the chutney and give a mix.
Tomato chutney is ready to be served with idli and dosa.
Note
* Half a cup of grated coconut can be used and ground along with this chutney if you need more quantity.
Coconut chutney is one of the first and foremost breakfast recipe at any south Indian home or restaurant. I have shared the recipe of this common chutney. Enjoy!
Ingredients
To Grind
Coconut - 1 cup (grated)
Fried yellow split peas/pottukadalai - 3 Tablespoon
Green chilli - 3
Ginger - 1/2 inch
Salt - to taste
For Tempering
Oil - 1/2 Tablespoon
Mustard seeds - 1/4 Tablespoon
Urud dahl - 1/4 Tablespoon
Channa dahl/yellow split peas - 1/4 Tablespoon
Curry leaves - 10
Method
1. Grind all the ingredients mentioned under the to grind header into a fine paste with little water.
2. Heat oil in a pan and allow the mustard sees to splutter. Then add the curry leaves followed by urud dahl and channa dahl and roast until they become golden brown in colour.
3. Now pour the tempered mix along with the oil on top of the chutney and give a mix.
Coconut chutney is ready to be served.
Note
* Dry dessicated coconut or frozen coconut can also be used.
Peanuts/Ground nuts always remind me of my childhood days which was mostly spent at my grandmother's place. During the ground nut harvest season, we spent the whole day at our farm house with our grandparents, collecting all the harvested peanuts in gunny bags and loading them in the trucks. The fresh smell of the harvested peanuts would be all over. We would come back home late in the evening and boil the peanuts with salt and have them sitting at the open front area of our home. My grandmother would make chutney out of the dried nuts which was enjoyed by all of us. Here I have shared my grandmother's recipe for this chutney. Enjoy!
Ingredients
Peanuts/Ground nuts - 1 cup (de-shelled)
Coconut - 1/4 cup (optional)
oil - 1/4 Tablespoon
Onion (medium) - 1 (chopped lengthwise)
Garlic - 2 pods
Tomato (medium) - 1 (chopped lengthwise)
Tamarind juice - 1 Teaspoon
Salt - to taste
For Dry Roast
Pepper corns - 5
Cumin seeds - 1 Teaspoon
Coriander seeds - 1 Tablespoon
Dry Red chilli - 2
Curry leaves - 15
Method
1. Dry roast peanuts and all the items mentioned under the dry roast header one by one in a medium hot pan and allow them to cool.
2. Heat oil in a pan and add the onion, garlic and tomato and sauté until they are cooked (approx. 5 mins) and allow to cool.
3. Now grind the dry roasted items and the onion mixture along with coconut, salt and tamarind juice into a paste.
Peanut chutney is ready to be served with rice, dosa or idli.
Note
* If you need a longer shelf life do not add coconut.
Mint chutney is one of the common chutneys that we prepare for our day to day breakfasts. But the version that I have shared goes very well with rice and has more shelf life if stored properly in a refrigerator. I love this chutney for its tangy and fresh mint flavour.
Ingredients
Mint Leaves - 1 cup
Tomato (medium) - 1 (chopped lengthwise)
Onion (medium) - 1 (chopped lengthwise)
Garlic - 3 pods
Oil - 1/2 Tablespoon
Curry leaves - 20
Coconut - 1/2 cup (grated)
Coriander seeds - 1/2 Tablespoon
Black pepper corns - 7
Cumin seeds- 1/2 Tablespoon
Red chilli - 2
Tamarind pulp - 1/2 Tablespoon
Salt - to taste
Method
1. Dry roast coriander seeds, cumin seeds, peeper corns, curry leaves and red chilli until they become nice and crisp in a pan (which will take 2 minutes if the pan is hot enough) and allow them to cool.
2. Use the same pan and heat oil in it, when it is hot, add the onions and sauté for 3 minutes. Now add the garlic and tomato and cook for another 3 minutes.
3. Now add the cleaned and washed mint leaves and tamarind pulp and sauté for another 3 minutes. Turn off the heat and allow it to cool.
4. Now grind the dry roasted items and the sautéed items along with salt and coconut into a fine paste.
This version of mint chutney tastes awesome with rice than the idli and dosas.
Note
* Half a cup of coriander leaves can also be added along with mint leaves.
* Coconut is optional.
* You can also omit the dry roasted items. But this version will be good only with idli and dosa.
* Store it in an air tight container in the fridge and it will last up to 5 days.
