Many prefer to take home made dishes while travelling. Tomato chutney is one such. Adding a bit more spiciness to it will enhance the taste and life of the chutney.
Ingredients:
Tomato - 6 nos
Ginger - 1 inch piece
Garlic - 6 pods
Red Chillies - 8 nos
Shallots (Small Onions) - 6 nos
Salt - to tast
Oil - 3 tbsp
Mustard - 1/2 spn
Hing - 2 pinches
Method:
Grind all the ingredients except oil and mustard seeds in a blender to a very fine paste. Add oil in a shallow bottom pan and when hot add mustard seeds. When the splutter add the ground paste and cook well till the oil floats on top.
Note: Keep stirring occassionally so that the paste doesnot settle at the bottom of the pan.
Showing posts with label Chutneys. Show all posts
Showing posts with label Chutneys. Show all posts
Red Chutney Recipe for Chat
This chutney can be used in all the chat items.
Ingredients:
Red Chilly - 12 nos
Green Chilly - 1 no
Garlic Pods - 4 nos
Ginger - 1 inch piece
Salt to taste.
Method:
Grind all the ingredients together using very less water. Store in an airtight container. This can be used for about 2 weeks if refregirated.
Ingredients:
Red Chilly - 12 nos
Green Chilly - 1 no
Garlic Pods - 4 nos
Ginger - 1 inch piece
Salt to taste.
Method:
Grind all the ingredients together using very less water. Store in an airtight container. This can be used for about 2 weeks if refregirated.
Recipe to make Jain Tomato Chutney
Ingredients: Red Tomatoes - 6 to 8 nos Red Chillies - 4 or 5 Asafodeita - 1/4 tsp Bengal Gram Dal - 2 tbsp Turmeric powder - 1 pinch Oil - 2 tsp Grated Coconut - 2 to 4 tbsp (optional) Salt Mustard seeds - 1/2 tsp Urad dhal - 1 tsp Curry Leaves - few nos Cut tomatoes into fine pieces. In a pan heat oil and fry the red chillies. Add bengal gram dhal and saute till it becomes golden brown in colour (the flame should be low). Add tomatoes, turmeric powder and asafodeita. Keep stirring the tomatoes till they become soft. Remove from flame and let it cool. Grind it with coconut and salt. Temper it with mustard seeds, urad dal and curry leaves in a tbsp of oil. This goes well with Idly, Dosa, Oothappam, Idiyappam and chappati. |
Mint - Coriander Thokku - a side dish recipe for Idly, Dosa and Chappati
Had a bunch of coriander leaves and also a bunch of mint leaves. Not enough to make chutney but there is no other side dish at home for Idlies. So thought of making this thokku.
Ingredients:
Mint Leaves - 1 cup
Coriander Leaves - 1 cup
Ginger - 2 inch piece
Green Chilly - 2 nos
Asafodeita - a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Tamarind Paste -2 tbsp
Gingely Oil - 3 tbsp
Method to make Mint - Coriander thokku
Wash and drain mint leaves and coriander leaves separately. In a pan heat 1 tbsp of oil and add ginger, green chillies and mint leaves. Let it cool and grind it to a fine paste with coriander leaves, salt, asafodeita and tamrind paste.
Heat remaining 2 tbsp of oil in a pan and add the ground paste to it. Add mustard seeds and when it splutters add the ground paste and stir so that it doesnot settle at the bottom of the pan. Cook till the oil separates from the sides of the pan. When cool store it in an air tight container. When kept in fridge it can be used for a week.
Note:
If you are using tamrind instead of tamrind paste, use a medium lemon sized of tamrind and fry it in oil along with green chillies and ginger pieces.
Ingredients:
Mint Leaves - 1 cup
Coriander Leaves - 1 cup
Ginger - 2 inch piece
Green Chilly - 2 nos
Asafodeita - a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Tamarind Paste -2 tbsp
Gingely Oil - 3 tbsp
Method to make Mint - Coriander thokku
Wash and drain mint leaves and coriander leaves separately. In a pan heat 1 tbsp of oil and add ginger, green chillies and mint leaves. Let it cool and grind it to a fine paste with coriander leaves, salt, asafodeita and tamrind paste.
Heat remaining 2 tbsp of oil in a pan and add the ground paste to it. Add mustard seeds and when it splutters add the ground paste and stir so that it doesnot settle at the bottom of the pan. Cook till the oil separates from the sides of the pan. When cool store it in an air tight container. When kept in fridge it can be used for a week.
Note:
If you are using tamrind instead of tamrind paste, use a medium lemon sized of tamrind and fry it in oil along with green chillies and ginger pieces.
Spicy Chutney - A recipe from South India
A chutney that can be had with dosa or idly. (A great side dish for a rainy day).
Ingredients:
Bengal Gram Dal - 1/2 cup
Green Chillies - 10 nos
Ghee - 4 tbsp
Grated coconut - from 1 medium sized
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Mustard seeds - for tempering
Salt to taste
Method:
Fry Bengal gram in 1 tbsp of ghee till it becomes light brown. Add the green chillies and fry them too. Add curry leaves and toss it around. Remove from flame and add the grated coconut to the hot pan.
Grind everything together along with coriander leaves and salt.
Chop the remaining curry leaves and add it to the chutney. Add another tbsp of ghee and when hot add the mustard seeds when it splutters pour on top of the curry leaves.
Store in dry container. Can be refrigerated and used for 3 to 4 days.
Can also be had with rice to make mixed rice or with curd rice as accompaniment.
Ingredients:
Bengal Gram Dal - 1/2 cup
Green Chillies - 10 nos
Ghee - 4 tbsp
Grated coconut - from 1 medium sized
Curry Leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Mustard seeds - for tempering
Salt to taste
Method:
Fry Bengal gram in 1 tbsp of ghee till it becomes light brown. Add the green chillies and fry them too. Add curry leaves and toss it around. Remove from flame and add the grated coconut to the hot pan.
Grind everything together along with coriander leaves and salt.
Chop the remaining curry leaves and add it to the chutney. Add another tbsp of ghee and when hot add the mustard seeds when it splutters pour on top of the curry leaves.
Store in dry container. Can be refrigerated and used for 3 to 4 days.
Can also be had with rice to make mixed rice or with curd rice as accompaniment.
Recipe for Paruppu Thogayal - Bengal gram Red Chutney
It is raining and I want to have something real hot and spicy. The first thing that came out of my husband's mouth is, I would prefer a Paruppu thogayal and milagu rasam. I then made the Paruppu Thogayal, but as I had already made Rasam in the morning skipped the Milagu Rasam, though I made it the next day.
This is ofcourse a very simple and easy to make recipe, which can be made within 10 mins.
Ingredients:
Thuvar Dal - 1 cup
Salt - To taste
Hing - a pinch
Curry Leaves - a few
Coriander Leaves - a few
Red Chillies - 8 to 12 (depending upon the spiciness).
Oil - 1 tbsp
Method:
In a pan heat oil. Fry the Thuvar Dal till it becomes golden brown. Add hing, red chillies and curry leaves and fry again.
Grind everything together along with coriander leaves. This can be had with hot rice and ghee. A great side dish for poondu rasam or milagu rasam too.
This is ofcourse a very simple and easy to make recipe, which can be made within 10 mins.
Ingredients:
Thuvar Dal - 1 cup
Salt - To taste
Hing - a pinch
Curry Leaves - a few
Coriander Leaves - a few
Red Chillies - 8 to 12 (depending upon the spiciness).
Oil - 1 tbsp
Method:
In a pan heat oil. Fry the Thuvar Dal till it becomes golden brown. Add hing, red chillies and curry leaves and fry again.
Grind everything together along with coriander leaves. This can be had with hot rice and ghee. A great side dish for poondu rasam or milagu rasam too.
Recipe for Mint Chutney with Onion
Ingredients
Onion - 1 big
Tomatoes - 2 medium
Tamrind Paste - 1/2 tbsp
Salt - To taste
Asafodeita - 1 pinch
Oil - 3 tbsp
Mint Leaves - 2 cups
To Temper:
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tbsp
Method
Heat oil and add onions to it saute the onion till glassy. Add the tomatoes to it. Add mint leaves and tamrind. Keep stirring till the mint leaves shrink. Add salt and grind to a nice paste.
Temper it with mustard seeds and Urad dal.
Onion - 1 big
Tomatoes - 2 medium
Tamrind Paste - 1/2 tbsp
Salt - To taste
Asafodeita - 1 pinch
Oil - 3 tbsp
Mint Leaves - 2 cups
To Temper:
Mustard Seeds - 1/2 tsp
Urad Dal - 1 tbsp
Method
Heat oil and add onions to it saute the onion till glassy. Add the tomatoes to it. Add mint leaves and tamrind. Keep stirring till the mint leaves shrink. Add salt and grind to a nice paste.
Temper it with mustard seeds and Urad dal.
Tamrind Chutney Recipe
Ingredients:
Tamrind Paste - out of 200 gms of Tamrind (close to 1 1/2 cups)
Jaggery - 2.5 to 3 cups
Jeera Powder - 2 tsp (Jeera roasted and ground to fine powder)
Red Chilly Powder - 2 tsp
Black Salt - 1 tsp
Garam Masala - 1 tsp
Salt to taste.
Method to make Tamrind Chutney:
Make tamrind juice to the paste by adding about 4 cups of water and cook for about 10 mins. Simmer the flame and add jaggery, chilly powder, cumin powder, salt, garam masala. Cook till the jaggery dissolves completely and the chutney becomes semi thick.This chutney thickens on cooling.
Coriander leaves Chutney - A side dish recipe
This is one chutney, that can be used as a accompaniment for Chappati or Idly or Dosa but all at the same time, can also be used to make Pani Puri Pani(if liquidised) or to coat the sandwiches if made thick.
Ingredients:
Coriander Leaves - 1 bunch
Green chillies - 1 no
Hing Powder - a pinch
Salt to taste
Add either 1/4 tsp of Tamrind paste or a few drops of lemon Juice
Method to make Coriander Leaves Chutney:
Grind everything to a fine paste. (If lemon juice is used, add it after grinding other ingredients to a fine paste.)
If this is used as an accompaniment, then seasoning can be done.
In a seasoning ladle 1 tsp of oil, when heat add mustard seeds and 1 tbsp of broken Urad dal and add it to the chutney.
Ingredients:
Coriander Leaves - 1 bunch
Green chillies - 1 no
Hing Powder - a pinch
Salt to taste
Add either 1/4 tsp of Tamrind paste or a few drops of lemon Juice
Method to make Coriander Leaves Chutney:
Grind everything to a fine paste. (If lemon juice is used, add it after grinding other ingredients to a fine paste.)
If this is used as an accompaniment, then seasoning can be done.
In a seasoning ladle 1 tsp of oil, when heat add mustard seeds and 1 tbsp of broken Urad dal and add it to the chutney.
Recipe for Mint Chutney - 2
Ingredients:
Mint Leaves - 2 ciups
Grated coconut - 2 tbsp
Coriander Leaves - 1/2 cup
Salt to taste
Tamrind Paste - 1/2 tsp
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Broken Urad Dal - 1 tsp
Hing - a pinch
Method:
Grind mint leaves, grated coconut, coriander leaves, tamrind paste and salt to a fine paste. Heat oil in a frying ladle and add mustard seeds, when it splutters add broken urad dal and hing and season it on top of the Mint Chutney.
Mint Leaves - 2 ciups
Grated coconut - 2 tbsp
Coriander Leaves - 1/2 cup
Salt to taste
Tamrind Paste - 1/2 tsp
Oil - 1 tsp
Mustard Seeds - 1/2 tsp
Broken Urad Dal - 1 tsp
Hing - a pinch
Method:
Grind mint leaves, grated coconut, coriander leaves, tamrind paste and salt to a fine paste. Heat oil in a frying ladle and add mustard seeds, when it splutters add broken urad dal and hing and season it on top of the Mint Chutney.
Recipe for Mint Chutney
Ingredients
Grated coconut - 1/2 cup
Fried gram (pottu kadalai) ie dalia - 1/4th cup
Green chillies - 4 nos
Salt - To Taste
Asofoedita powder - a pinch
Washed pudina leaves - 2 cups
Method
Grind all the ingredients together to a fine paste. Saute with mustard seeds and urad dhal. The aroma and taste of the Mint Leaves makes a great side dish for hot steaming Idly.
Grated coconut - 1/2 cup
Fried gram (pottu kadalai) ie dalia - 1/4th cup
Green chillies - 4 nos
Salt - To Taste
Asofoedita powder - a pinch
Washed pudina leaves - 2 cups
Method
Grind all the ingredients together to a fine paste. Saute with mustard seeds and urad dhal. The aroma and taste of the Mint Leaves makes a great side dish for hot steaming Idly.
An iron rich recipe - Mint Chutney
A recipe that is rich in iron, this chutney can be had as a side dish for idly, dosa, vada etc and at the same time, this can be mixed to hot rice and mint rice can be made. This helps in easy digestion too. This helps in hair growth too, as it is rich in iron. It had been the most favourite side dish for my daughter and she is so happy to take it to school along with idly or chappati or even curd rice.
Ingredients:
Mint Leaves - From 2 bunches
Red Chillies - 4 to 5
Salt - To taste
Tamrind - Small piece
Bengal Gram Dal - 1/4 cup
Urad Dal - 1/4 cup
Asafodeita - 1 pinch
Oil - 1 tsp
Method:
In a kadai, heat oil and fry bengal gram, urad dal and red chillies in the same order. Add the tamrind and salt too when the dals become golden brown. Remove from flame and spread it on a flat plate or bowl; wash and add the mint leaves to the kadai and saute it in low flame for a few seconds. Remove from flame. Let every thing cool and grind along with asafodeita.
Ingredients:
Mint Leaves - From 2 bunches
Red Chillies - 4 to 5
Salt - To taste
Tamrind - Small piece
Bengal Gram Dal - 1/4 cup
Urad Dal - 1/4 cup
Asafodeita - 1 pinch
Oil - 1 tsp
Method:
In a kadai, heat oil and fry bengal gram, urad dal and red chillies in the same order. Add the tamrind and salt too when the dals become golden brown. Remove from flame and spread it on a flat plate or bowl; wash and add the mint leaves to the kadai and saute it in low flame for a few seconds. Remove from flame. Let every thing cool and grind along with asafodeita.
Coconut Chutney Recipe - 2
Ingredients:
Grated Coconut - 1 cup
Roasted gram dhal(Pottu kadalai) - 1/2 cup
Red Chillies - 3
Curry leaves - 1/2 cup
Tamarind - little and salt ot taste
oil - 2 Teaspoons
Mustard Seeds
Asafodeita - 1 pinch
Black gram dhal - 1 teaspoon
Method:
Grind coconut, pottu kadalai, red chillies, curry leaves. In a kadai heat oil and saute mustard seeds, black gram dal, Heat the oil. Fry the mustard seeds, Black gram dal, asafodeita. Add this to the ground paste
Grated Coconut - 1 cup
Roasted gram dhal(Pottu kadalai) - 1/2 cup
Red Chillies - 3
Curry leaves - 1/2 cup
Tamarind - little and salt ot taste
oil - 2 Teaspoons
Mustard Seeds
Asafodeita - 1 pinch
Black gram dhal - 1 teaspoon
Method:
Grind coconut, pottu kadalai, red chillies, curry leaves. In a kadai heat oil and saute mustard seeds, black gram dal, Heat the oil. Fry the mustard seeds, Black gram dal, asafodeita. Add this to the ground paste
Recipe for Coconut Chutney
Be it Idly or be it Dosa, comes next the Adai, Vadai or Chappati, every dish needs a side dish and an easy to make side dish is Coconut Chutney.
Ingredients:
Grated Coconut - 1 cup,
Roasted gram dhal (Pottu kadalai) - 1/2 cup,
Green Chillies - 3 to 4
Curry leaves- 1/2 cup
Coriander leaves - 1/2 cup
Salt ot taste
oil - 2 Teaspoons
Mustard seeds
roken Urad dal - 1 teaspoon
Method:
Grind coconut, pottukadalai, green chillies, half of the curry leaves and coriander leaves, salt. Heat the oil. Fry the mustard seeds, broken urad dal and curry leaves. Add this to the ground chutney and serve.
Ingredients:
Grated Coconut - 1 cup,
Roasted gram dhal (Pottu kadalai) - 1/2 cup,
Green Chillies - 3 to 4
Curry leaves- 1/2 cup
Coriander leaves - 1/2 cup
Salt ot taste
oil - 2 Teaspoons
Mustard seeds
roken Urad dal - 1 teaspoon
Method:
Grind coconut, pottukadalai, green chillies, half of the curry leaves and coriander leaves, salt. Heat the oil. Fry the mustard seeds, broken urad dal and curry leaves. Add this to the ground chutney and serve.
Peanut Chutney - A different kind of side dish from Tamilnadu
Ingredients:
1/2 bowl peanuts
3-4 green chillies
1tsp roasted cumin powder
1tsp chopped coriander
1tsp sugar (for taste)
salt to taste
lemon juice
Method:
Soak the peanuts in water for half an hour. Drain and dry it with towel and patting. Grind the groudnut with green chillies along with cumin powder, salt and sugar. Decorate it with chopped coriander. Add lemon juice before serving.
Goes well with Idly, Dosa or Chappati
1/2 bowl peanuts
3-4 green chillies
1tsp roasted cumin powder
1tsp chopped coriander
1tsp sugar (for taste)
salt to taste
lemon juice
Method:
Soak the peanuts in water for half an hour. Drain and dry it with towel and patting. Grind the groudnut with green chillies along with cumin powder, salt and sugar. Decorate it with chopped coriander. Add lemon juice before serving.
Goes well with Idly, Dosa or Chappati
Ginger Chutney - II
Ingredients:
Grated Coconut - 1 Cup
Green Chillies - 6 nos
Red Chillies - 4 to 5 nos
Ginger - a medium sized piece (50 gms)
Small Onions - 6 nos
Tomatoes - 2
Garlic - 1 Pod
Gingely Oil - 1 Tbspn
Hing/ Asafodeita - a pinch
Method:
In gingely oil, fry onions, tomatoes and garlic. Fry the red chillies and remove the pan from fire and add the coconuts to the pan. Toss the coconut around for a min or two and remove from the pan. Let them cool and grind all the ingredients into a fine paste.
Grated Coconut - 1 Cup
Green Chillies - 6 nos
Red Chillies - 4 to 5 nos
Ginger - a medium sized piece (50 gms)
Small Onions - 6 nos
Tomatoes - 2
Garlic - 1 Pod
Gingely Oil - 1 Tbspn
Hing/ Asafodeita - a pinch
Method:
In gingely oil, fry onions, tomatoes and garlic. Fry the red chillies and remove the pan from fire and add the coconuts to the pan. Toss the coconut around for a min or two and remove from the pan. Let them cool and grind all the ingredients into a fine paste.
Ginger Chutney
Ingredients:
Grated coconut - 1 Cup
Green Chillies - 6 nos
Red Chillies - 6 nos
Ginger - (50 gm) a medium sized piece
Thick tamrind paste
Salt - according to Taste
Method:
Grind the coconut, tamrind and red chillies separately.
Grind green chillies, ginger and salt. Now add the coconut paste and grind again to a fine paste.
Season it with mustard, broken urad dal and curry leaves.
Grated coconut - 1 Cup
Green Chillies - 6 nos
Red Chillies - 6 nos
Ginger - (50 gm) a medium sized piece
Thick tamrind paste
Salt - according to Taste
Method:
Grind the coconut, tamrind and red chillies separately.
Grind green chillies, ginger and salt. Now add the coconut paste and grind again to a fine paste.
Season it with mustard, broken urad dal and curry leaves.
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