Recipes for Chutneys
Chana Dal Chutney
Ingredients
• Chana dal - 3 tbsp
• Urad dal - 2 tsp
• Red chillies - 4 - 5
• Curry leaves - 2 - 3 leaves
• Onion - 1 whole
• Garlic pod - 1
• Tamarind - 2 inches (soaked in little water)
• Oil - 2 tbsp
• Coriander leaves
Method
• Fry the dals, red chillies, onion and curry leaves in some oil till light brown.
• Add tamarind water and garlic pod and grind to a coarse paste.
• Splutter mustard seeds and red chillies and add the ground mixture.
• Garnish with coriander leaves.
Chick Pea Chutney
Ingredients
• 1 cup boiled chick peas
• 2 tbsp Tahini sauce
• 3 tbsp yogurt
• 2 cloves garlic
• 1-2 green chillies
• 3 tbsp olive oil
• Salt to taste
• Lemon juice
• Few mint leaves
Method
• Boil the chick peas and set aside to cool.
• To it, add the chilli, garlic, salt, a little water and grind in a blender to a smooth paste.
• Remove from blender, stir in the yogurt, lemon juice, tahini sauce and 2 tbsp olive oil and mix thoroughly.
• Pile it in a bowl, add the remaining olive oil to the top and decorate with a few mint leaves.
• Chill for a couple of hours in the fridge
Coconut Chutney
Ingredients
• 1 cup dalia
• 1/3 cup sesame seeds
• 1/2 cup coconut
• 2 tbsp channa dal
• 2 tbsp urad dal
• 1 1/2 tbsp methi seeds
• Red or green chillies
• 1 tbsp oil
• Tamarind pulp
• 1/2 tsp sugar or jaggery
• Pinch of hing
For Seasoning
• 1 tbsp oil
• Hing - a pinch
• Cumin seeds
• Mustard seeds
• Red chilli
• Curry leaves
Method
• Fry all the ingredients ( except the seasoning ) in the oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.
• Remove from fire & grind with the tamarind pulp, sugar & salt.
• Add water according to the texture you need.
• Transfer the chutney into serving tray.
• Add the mustard & cumin seeds to the hot oil & when the mustard seeds pop, add hing, turn off the heat & add red chillies, curry leaves & add this to the chutney.
Garlic Chutney
Ingredients
• 20 cloves Fresh Garlic
• 2 teaspoons of Chilli powder
• 1/2 teaspoon of salt
• 2 teaspoons of vegetable oil
Method
• Peel and grind the garlic until it is a paste.
• Add the chilli power, salt and oil to the garlic.
• Mix again thoroughly for a thick, smooth paste
Garlic Sauce
Ingredients
• 3 1/2 cups of water,
• One cup Sooji
• 5-6 Cloves of Garlic,
• Juice of three lemons,
• Half cup cooking oil,
• Salt to taste.
Method
• Mix properly two cups of water with one cup of sooji.
• Cook it for 5-10 mins. Till it forms into a shape of a hard ball. Cool it.
• Meanwhile, grind garlic with one a half cup of water in a blender.
• Add sooji mixture, lime juice oil, salt.
• Grind it till it becomes a smooth paste.
Green Chilli Chutney
Ingredients
• 20 green chillies
• 2 tsp. urad dal
• 1 tsp. methi seeds
• 1 tsp. tamarind paste
• Little oil to fry
Method
• Heat the oil and put the urad dal and methi seeds. As soon it splits put the green chillies and fry all till the skin of green chillies changes. Allow it to cool for some time.
• Then mix the tamarind paste in water and put all the above fried items with little salt and aesofoetida powder in a mixie and blend together.
• Then heat the pan with 1/4 cup oil and add mustard seeds. As soon as it splits put inside the blended mixture and allow it to bring to boil on medium heat.
• To this add little Jaggery and heat the mixture until all the oil dries up.
• Then remove it from heat and allow it to cool.
Khajoor Chutney
Ingredients
• 12-14 Khajoor (Dates) with the seeds removed
• Two teaspoonfuls of tamarind paste
• Jaggery - 50 gms
• Half teaspoonful Salt
• 1 teaspoonful Red Chilli Powder
• 1 tablespoon cumin seed powder
• 1 tablespoonful coriander seed powder
Method
• Boil the dates for 15 to 20 minutes. Don't add water in excessive quantities. Add enough water to immerse the date seeds.
• Allow them to cool, and them put them in the mixer.
• Add the tamarind paste, salt, chilli powder, Cumin seed powder, and Dhania powder.
• Grind into a fine paste, and pour it into a ceramic container. Do not use steel / metal utensils.
• Add Jaggery, and dissolve it into the mixture.
Mango Chutney
Ingredients
• 1 raw Mango
• 2 tsp Red chilli powder
• Salt
• Fried Methi seeds
• Jaggery
Method
• Remove the skin of mango.
• Cut or grate in to small pieces add red chille powder, salt, methi seeds jaggery.
• Then grind by adding little water.
Mango Pickle
Ingredients
• 1kg. mango pieces
• 1/2 tbsp. kalonji
• 1/2 tbsp. saunf, coarsely crushed
• 1/2 tbsp. methi seeds coarsely crushed
• 1/2 cup salt
• 2/3 cup chilli powder red
• 2 tbsp. turmeric
• 2 1/2 cups mustard oil approx.
Method
• Take mango pieces in large wide bowl or jar.
• Pour all ingredients over them, except oil.
• Mix very well with clean dry hands of wooden spatula.
• Keep in sun for 4 days.
• Stir once, check for taste.
• Heat oil very well till smoky.
• Cool to almost room temperature
• Add to pickle and mix well.
• Pour into clean, dry pickle jars.
• Press down firmly with back of the spoon.
• There should be enough oil to form a layer over surface of pickle.
• Tie with a thin muslin, before placing lid.
• Allow to mature for 10-12 days before using.
• Store carefully as shown above to keep pickle from going bad.
Mint Cilantro Chutney
Ingredients
• 1 bunch of Cilantro
• 1 bunch of Mint
• 3 Tsp. of coarsely crushed roasted peanuts
• 1/2 Tsp. Salt
• 1/2 Tsp. Red Chili Pepper
• 1/2 Tsp. Sugar
• One Whole Lemon
• 1/4 Red Onion
Method
• Wash Mint, Cilantro put them in the blender.
• Peel and wash onion, chop in two add to the blender.
• Add salt, red chili pepper and blend it using minimum water.
• Now add peanuts, sugar, and the juice of one lemon.
• Mix well and Refrigerate for two hours.
Moong Dal Chutney
Ingredients
• 1 cup moong dal soaked for about one hour
• Oil 1 tbsp
• Mustard seeds 1/2 tbsp
• Cummin seeds 1/2 tbsp
• Red chillies 7 to 820
• Asafoetida 1/2 teaspoon
• Tamarind 2 inches
• Corriander leaves
• Salt to taste.
Method
• In a pan heat oil,add mustard seeds allow it to crackle
• Add cummin seeds, hing & red chillies.Let it cool.
• Put all the seasoning in the mixer with the soaked moong dal, tamarind, corriander leaves & salt.
• Grind it to a smooth paste.
Onion Chutney
Ingredients
• 2 big Onions
• 8 green chillies
• Coconut
• 3 tea spoon of Coriander seeds
• 1 tea spoon of Cumin seeds
• Tamarind
• Oil
For seasoning
• Urad dal
• Mustard
• Cumin seeds
Method
• Cut onions into small pieces and fry them.
• To this add coriander seeds, cumin seeds and green chillies and fry little more.
• Then add scraped coconut, tamarind and grind all the ingredients in the mixie.
• Finally give seasoning with urad dal, mustard and cumin seeds.
Serve with rice, dosas and idlies.
Peanut Chutney
Ingredients
• Tomato paste 1/2 cup measure
• Dessicated coconut 2 tbsp
• Peanut butter 4 tbsp
• Green chillies mashed 2 tbsp
• Garlic mashed- 1 clove
• Ginger- grated 1/4 tsp
• Mustard seeds 2 tsp
• Turmeric 1/4 tsp
• Onion paste 2 tbsp
• Salt
• Oil
Method
• Heat the oil and put in the mustard seeds. After they sputter, add the garlic, ginger,onion paste and fry for few seconds.
• Add the coconut and green chillies paste, salt, turmeric and tomato paste. When the paste leaves the side of the pan, add the peanut butter and switch off the stove.
• Can be stored in the fridge for days.
Pudina Chutney
Ingredients
• 1 bunch pudina
• 1 onion
• 3 tbs. til
• Tamarind
• Salt
For Seasonings
• 2 tbs. oil
• 1/2 tbs. rai
• 1/2 tbs. jeera
• 1/2 tbs. urad dal
• 3 red chilies
• Few fresh curry leaves
Method
• Heat the oil, add onions, til, when onions are brown add pudina leaves and switch the stove.
• Grind the onions with tamarind and salt with little water.
• Heat oil add Urad dal, Rai, jeera, red chilies.
• When rai seeds pop add curry leaves and turmeric powder stir for a moment.
• Add the grinded chutney.
Serve with kichidi, rice or spread on the bread and make a sandwich.
Spinach Chutney
Ingredients
• Bunch of Spinach leaves
• Chana dal 1 tbs.
• Urad dal 1tbs.
• Tamarind juice, paste
• Salt
• Red Chilies
• Coconut
Method
• Boil the spinach and drain the excess water, don't throw away excess of water you can use it while grinding. Roast the Chana dal, Urad dal , Red Chilies with or without oil.
• Allow it to cool, now in the grinder add this roasted mixture, boiled spinach, coconut, tamarind paste and salt, as far as adding the water while grinding is concerned you can use the drained water.
Tomato and Ridge Gourd Chutney
Ingredients
• 1 medium size ridge gourd
• 2 tomatoes.
• 1/4 sp tamarind paste.
• 2 spoons oil.
• 6-7 methi seeds,
• 1 tsp udad dal,
• 1/2 sp mustard seeds,
• 3 large dried red chillies,
• A pinch of asafoetida.
• A pinch of turmeric,
• 1/4sp sugar and salt to taste.
• Finely chopped coriander for garnishing.
Method
• Peel the ridge gourd cut into small pieces.
• Cut the tomatoes into small pieces.
• Take 2 tsps of oil in a small pan, put methi seeds, mustard seeds, udad dal, red chillies and pinch of asafoetida and fry until the mustard seeds splatter.
• Cook the ridge gourd and tomato pieces in 1 tsp oil.
• Now blend everything together after adding turmeric powder, salt, tamarind paste and sugar into a fine paste.
• Garnish with finely chopped coriander.
Tomato Chutney
Ingredients
• Tomatoes - 1 1/2lbs -
• Vegetable oil (1 1/2 tb Spoons)
• Tamarind paste (1 tb spoon)
• Haldi (Turmeric powder) - 1/2 tea spoon
• Salt
For Seasoning
• 2 Tb spoons Oil
• Hing - 1 big Pinch
• Chana dal 1 1/4 tb spoon
• Urad dal 1 tb spoon
• Red Chillies - 5 for medium spiciness
• Green Chillies - 6-7 for medium spiciness
• Mustard seeds
• Green Coriander
• Garlic - 3 big cloves
Method
• Heat oil in kadai and add cut tomatoes (big pieces)
• Once the tomatoes are well cooked and the juice of the tomatoes thickens in the pan add tamarind paste and haldi and salt.
• Cook for 10 more minutes on medium heat, now the tomato mixture should be pretty viscous and hot so cool it down.
• Heat oil, add hing, add dals and saute them until they start turning golden then add red chillies and green chillies and mustard in the last so that they splutter less add garlic cloves if you like.
• Let the seasoning cool down for 5-10 mins, then grind it. Add the tomato paste and whip for few seconds, add coriander as it is on top or whip it together, adjust your salt according to taste.
Tomato-Coriander Chutney
Ingredients
• 6-7 red tomatoes
• 1 bunch of fresh coriander leaves
• 3 tbsp. cooking oil
• 5-6 dry red chillies
• 2 tbsp urad dal
• 1 tbsp. cooking oil
• salt to taste
Method
• Wash and wipe tomatoes.
• Clean and cut finely chopped coriander leaves
• Take a frying pan and pour 3 tbsp cooking oil and heat it on low flame.
• When the oil gets warm, place the tomatoes and close it with a lid and cook on low flame till tomatoes become soft.
• After tomatoes are cooked, remove from fire and let them cool.
• Take a small size pan, pour 1tbsp. oil in it and heat it. Once the oil is heated, add to this 2tbsp. urad dal. When the urad dal becomes pink or golden brown add to it the dry red chillies and fry for 1 minute till the chillies become well coated in oil and turn red.
• Let this mixture cool and then add it to the cooked tomatoes.
• Take a mixer and pour in it the tomatoes, fried chillies and urad dal, and the chopped coriander leaves and grind it well with salt to form a nice smooth paste.
Serve with hot chappati, hot rice & roasted papad
