Posts filed under ‘Chutneys’

Coconut chutney

Coconut :1 cup (Wet coconut pieces)\
Peanuts : 1/2 cup
Green chilli : 6 to 8 or optional
Garlic flakes : 6
Tamarind flakes : 5 to 6
Salt to taste

Popu ingredients:

Vegetable oil : 1 tsp
Mustard seeds, cumin seeds : each pinch
Curry leaves and cilantro : optional
Turmeric : A pinch

Preparation :

1. Roast peanuts and coconut with out oil. Roast green chilli with a pinch of oil.
2. Take coconut, peanuts, garlic flakes, green chilli and salt in a jar and grind in to smooth paste. Take in a serving bowl and add popu.

Popu : Heat oil in a popu pan. Once the oil is hot, add popu ingredients. Once they pop add turmeric. Turn off the flame. Add this popu to above coconut chutny.

This chutny is very taste for rice. chapati and javari roti.

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August 23, 2008 at 1:36 pm Leave a comment

Apple tomato chutney

apple-chutneyfinel.jpg

Green apples : 2
Tomatoes : 2 big size
Green chilli : 1 to 1 1/2
Sesame seeds or peanuts : 1 tablespoon
Garlic flacks : 2
Turmeric : A pinch
Salt to taste
Popu :

Vegetable oil : 1 table spoon
Mustard seeds, cumin seeds : each pinch
Curry leaves : few
Cilantro : To garnish

apple-chutney1.jpg

Preparation :

1. Heat one tsp oil in non stick pan or kadai, add apple pieces, tomato pieces,and turmeric. Stir it for a minute. Add 1/2 cup water, cover with lid and cook it in simmer until the apple pieces are tender. Turn off the heat.

2. Roast sesame seeds with out oil.Roast green chilli,garlic flacks with a pinch of oil.

3. Take sesame seeds, green chilli, garlic flacks, salt in a jar and grind in to smooth paste. Add cooked apple to the above mix and grind to coarse( two rounds will be sufficient). Add popu.Garnish with cilantro.

Popu :

Heat oil in a popu pan over medium flame. Add broken red chilli, mustard seeds, cumin seeds. Let it to crackle. Turn off the flame.

This recipe is very simple and very tasty. Serve with rice and chapati.

June 13, 2008 at 3:14 pm Leave a comment

Mint chutney

mintchutney.jpg

Mint : 1 cup ( finaly chooped)
Garlic flake : 1
Green chilli : 1 or optional
Coriander seeds : 1 tsp
Suger ; 1 tsp
Tamarind flakes : 3 or Tamarind juice or lemon juice :1 tablespoon
Salt ; 1/4 tsp
Cilantro : few
Water : 1/2 cup

mintchutney-ingredients.jpg
Preparation :

1 . Roast green chilli and coriander seeds, little bit of oil.

2. In a food processor, combine mint, garlic, coriander seeds, cilantro, tamarind juice, suger, salt and process to a fine paste.

3. Take mint chutney in a bowl. Serve with dosa,Dokla.

March 9, 2008 at 3:00 am 1 comment

Tomatollio chutney

tomatillo-chutny.jpg

Today we tried tomatillo chutney. Tomatillo is Spanish vegetable and looks like green tomato. They taste sour. This chutney turned out to be very tasty. You should definitely try this one. You can buy it from several grocery stores. 

tomatillo.jpg

Tomatollio : 2 cups (cut in to medium size pieces)
Sesame seeds : 1  1/2 table spoons.
Green chilli : Roast with little bit of oil
Garlic flakes : 2
Salt to taste
Tamarind flakes : 2
Turmeric : A pinch
Vegetable oil : 1 table spoon
Onion : 1 medium size (cut in to small pieces)

tomatillio.jpg

Popu:

Broken red chilli : 2,  mustard seeds, cumin seeds and few curry leaves.

Preparation:

1. Heat oil in a medium size kadai or deep bottom bowl. Add tomatollio, turmeric and tamarind flakes, cook it on low flame and stir it for a minute. Add 1/2 cup of water and cover with lid and cook it in simmer until the tomatollio pieces are tender. Turn off the heat.

2. Roast sesame seeds and green chilli with little bit of oil.

3. Grind sesame seeds, green chilli, garlic flakes and salt in to smooth paste. Add cooked tomatollio to the above mix and grind to coarse (two rounds will be sufficient). Take in a serving bowl. Add popu.

4. Heat oil in a popu pan over medium heat. When the oil is hot add red chilli, mustard seeds, cumin seeds and curry leaves. Once they pop add onion pieces, pinch of salt and cilantro. Fry for a minute. Turn off the heat. Add this popu to above chutney.

Serve with rice or chapathi and roti.

February 22, 2008 at 5:26 am 1 comment

Tomato chutney

Tomato : 5 to 6 (cut into pieces)
Tamarind flakes : 3
Green chilli : 2 or (optional )
Peanuts or sesame seeds : 2 table spoons
Garlic flakes : 3
Salt to taste
Turmeric : A pinch

For popu :
Vegetable oil : 2 table spoons
Red chilli :2
Mustard seeds , cumin seeds – each pinch
Curry leaves : few
Coriander leaves ; few
Onion : 1 onion (cut into small pieces )

Preparation :

1.Roast peanuts or sesame seeds and keep aside. Roast green chilli with little bit of oil.

2. Heat 1 teaspoon oil in a medium size kadai . Add tomatoes and tamarind flakes. Cook it on low flame stirring frequently until the tomato pieces are tender. Turn off heat. Keep it aside for cooling.

3. Grind peanuts, green chilli, garlic turmeric and salt into smooth paste. Add roasted tomatoes to the above mix and grind to coarse ( One round will be sufficient)

4. Take it in a serving bowl.

5. Heat oil on small popu pan over medium heat. When the oil is hot add red chilli, cumin seeds and mustard seeds. Once they pop add curry leaves, fry for few seconds, add onion pieces, a pinch of salt and coriander leaves. Stir it for a minute. Turn off the heat. Add to tomato chutny

It makes a very good side dish. Tastes great with rice , chapati and roti.

February 19, 2008 at 3:17 am Leave a comment

Capsicum chutny ( Red or Green)

capcicum-chtney-ingredients.jpg

Capsicum: 2 ( 2 cups) ( Red or green)
Green chilli: 2 or (optional)
Sesame seeds: 1 table spoon
Garlic flacks:  3
Tamarind: 3 flakes
Turmeric: A pinch
Salt: salt to taste
Popu: 3 teaspoons: vegetable oil
Red chilli: 1 (broken pieces)
Mustard seeds and cumin seeds: each pinch
Curry leaves: few

capcicum-chutney.jpg

Method:

1 . Heat one tsp oil in non stick pan or vessel, add capsicum pieces and tamarind flakes, stir it for a minute. Add 1/2 cup water, cover with lid and cook it in simmer until the capsicum pieces are tender. Turn off the heat.
2. Roast sesame seeds and green chilli.
3. Take sesame seeds, green chilli, salt and garlic flakes in a jar and grind into smooth paste. Add cooked capsicum to the above mix and grind to coarse (two rounds will be sufficient).

Add popu.
4. Popu : Heat oil in a popu pan over medium heat.Add broken red chilli, mustard seeds, cumin seeds and curry leaves and let it to crackle. Turn off the heat

Makes a good side dish for lunch ( Especially with Rice and Dal).

February 18, 2008 at 7:31 pm 1 comment

Palak chutney (spinach)

Palak (Spinach) leaves : 1 Bunch
Green chilli : 2
Peanuts or Sesame seeds : 1 table spoon
Garlic piece : 2
Tamarind flakes: 3
Salt to taste
For popu :
Vegetable oil : 1 table spoons
cumin seeds, mustard seeds : A pinch
Coriander leaves : few
Medium size onion : 1 (cut into small pieces)

Preparation

Heat the one tea spoon oil in non stick pan or vessel. Add spinach and tamarind flakes and stir it for a minute. Add 1/2 cupwater and cover the pan and cook it in simmer until the spinach leaves are tender. Turn off the heat.

Roast peanuts and green chilli and add garlic, turmeric and salt grind it to smooth paste . Add cooked spinach to the above mix and grind to coarse (One round will be sufficient). Add popu.

Preparation of popu.

Heat oil on small pan over medium heat . Once the oil is hot add cumin seeds, mustard seeds. Once they pop add onion pieces, a pinch of salt, stir it for one minute. Turn off heat .

Serve with hot rice, chapati.

January 20, 2008 at 11:01 pm 1 comment

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