Onion Raw Mango Chutney

This is something Prerna brought for lunch today and it was really yummy :) it gets done pretty soon too :)

What you will need :

2 medium onion - chopped roughly
1 medium raw onion - cut up into cubes
2 red dry chillies (adjust according to taste)
2 cloves of garlic
pudina leaves - 10 - 15 nos
Salt to taste

How to make it :

Put all of them together in the mixie and roughly whisk intermittently until roughly ground.

Optional : You can make a tadka of oil and mustard seeds and add it to this.

Goes well with phulkas :) If ur taste buds are a little like mine, you might like it with dosa's and idli's too :)

Raw Mango and Onion Chutney

A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes. And guess what ? It gets done in 10 minutes with ZERO cooking :)

What you will need to make 1 cup of Chutney :

• ½ cup raw mango, grated
• ½ cup white onions, grated
• 2 tablespoons grated jaggery (gur)
• ¼ teaspoon black salt (sanchal)
• ¼ teaspoon roasted cumin seed (jeera) powder
• ¼ teaspoon chilli powder
• Salt to taste

How to make the Chutney :

• Mix all the ingredients in a bowl.
• Keep aside till the jaggery melts.
• Cover and keep refrigerate till required.
• Serve the chutney with lunch everyday.

Note : This lasts for up to 3 days if refrigerated but it's best to make it fresh everyday.

Onion Chutney

While growing up we stayed in Thiruvanmiyur for a while and this is a recipe I picked up from the "Aunty" downstairs. I loved it since day 1 :P


What you will need :

• 3 large onions chopped or sliced
• 1" piece of ginger
• 2-3 green chillies (optional)
• 2 tbsps cooking oil
• 1 tsp cumin seeds
• 3 dry red chillies broken into 1" bits
• Salt to taste

How to make it:

• Grind the onions, ginger and green chillies (if using) to a smooth paste . Remove into a serving bowl.

• In a small pan, heat the oil on a medium flame till it is very hot. Add the cumin seeds and fry till they stop spluttering. Now add the dry red chillies and fry till they turn darker.
• Add this tempering mixture of oil, cumin and red chillies to the onion-ginger-green chilli paste. Add salt to taste. Stir to mix well.

Serve as a chutney, dip or use as a sandwich spread!

P.s: If you don't like the raw taste, can fry the onions a bit until pink and then grind with Ginger and chillies.

Spicy Peanut Chutney

It tastes great with Idlis and Dosas :)

What you will need :

1 cup plain peanuts (with or without skin, as preferred)
5 dry red chillies
Salt to taste
Walnut-sized ball of tamarind (to make tamarind juice if you want a wet chutney)

How to make it :

• Heat a griddle till it is very hot, on a medium flame. Roast the peanuts and dry red chillies (stirring frequently) on this griddle till they give off a gentle cooked aroma.
• Allow to cool completely and then grind the peanuts and chillies to a coarse powder .
• Add salt to taste.
• If you want a wet chutney, soak the tamarind in a bowl just covered with hot water. Let it sit for 5-10 minutes or till soft. Then squeeze the tamarind (while still in the water) with your fingers, to release the pulp from it. Squeeze till you get most of the pulp off and into the water. Now strain the liquid to remove pith and any seeds. Tamarind juice is now ready to use.
• Add enough tamarind juice or paste to your previously prepared Chutney to get a thick consistency.

Serve with anything :)

Beetroot Chutney

What all you will need :

2 Beetroots, Cooked and Peeled
2 Red Chilies (adjust acc to taste)
2 tbsp Urad Dal
"½ Coconut, Grated
1 tbsp Tamarind pulp
A pinch of Hing (Asafoetida)
Salt to taste
For the Seasoning :

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Turmeric Powder
Few Curry Leaves
Two pinches or Urd dal

How to make it :

• Fry Red Chilies and Urad Dal in little Oil. Remove when Urad Dal turns pink in color.
• Grind all the ingredients together to a paste. Remove to a bowl.
• Heat Oil and add Mustard Seeds,Urd dal, when it starts to splutter add Turmeric Powder and Curry Leaves.
• Pour this over the Chutney and serve.

Goes well with Dosa's, Phulkas and puri's :)

Carrot Chutney:

This is a boon to moms who are not able to get their kids to eat Carrots :) This is great with adai and works with regular dosa and idli. Here's the recipe:

What you will need :

Grated Carrots: 1-11/2 cups. I usually grate 2 medium carrots.
Roasted Groundnuts - 1/4 cup. Or 3 tablespoons
Red Chilli: 4-5 nos. I add about 7. S likes it spicy.
Garlic Pod: 1.
Tamarind: a small bit
Oil: 1/4 tsp
Coriander powder: 1 tablespoon
Salt : to taste

How to make it:

• Dry roast the garlic and chillies. Dump into the mixer.
• Add the roasted groundnuts.
• Now pour 1/4 tsp of oil and sautee the carrots for a few minutes.
• Add the corriander powder to the carrots and take it off the heat.
• Add the tamarind, salt and carrots into the mixer and blend well.

Carrot chutney is ready!

Note: You can add a quarter cup of roasted coconut if desired.

Peanut Brinjal Chutney

Peanuts brinjal chutney is a simple tasty chutney made by grinding the cooked brinjal and tomato to a fine thick paste. The addition of peanuts makes it have a taste similar to that of peanut chutney. It tastes best with steaming rice and hot ghee. Avaa used to make this and this always reminds me of her ..

What you will need to make this :

• 1 cup brinjal/ eggplant/ aubergine - cubed
• 1/2 cup tomatoes - cubed
• 2 tbs peanuts
• 1/2 cup ridge gourd (optional)
• 3 tsp coriander seeds
• 3-4 green chillies - chopped
• 5-6 - garlic cloves
• 2 tsp cumin seeds
• 1 tsp oil
• Salt to taste
• 1/4 cup water

How to make this yummy chutney:

• Heat oil in a kadai. Once hot, throw in cumin seeds, garlic cloves, green chillies , coriander seeds, brinjal, tomatoes and ridge gourd.
• Cook covered for 10- 15minutes on a low flame. Once done, let this cool.
• Simultaneously heat another kadai and dry fry the peanuts for 3-5 minutes on a medium flame with constant sauteing. Once done, remove and let cool.
• Grind them all to a fine thick paste with little salt and little water. Adjust salt before serving.

Serve the yummy brinjal pachadi with rice topped with a generous spoonful of ghee and spicy crispy pappad. This can also be had with idly/ dosa/pongal and if you are as crazy as I am , with phulkas too.

Jeera and Lahsun Chutney

What you will need :

2 tablespoons white cumin seeds,
2 garlic flakes,
2 green chillies,
5 tablespoons lemon juice
salt to taste.


How to make it :

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle.
3. Pour this tempering over the chutney and mix well.
4. Refrigerate and use as required.

Beerakaya chutney

What you will need :

• Ridge gourd skin - 3 cups
• Onion - 1, sliced
• Tomato - 1, chopped
• Urad dal - 4 tbsp
• Red chillies - 8 or to taste
• Coriander seeds - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves - few
• Salt - to taste
• Oil - 2 tbsp

How to make it :

• Wash the ridge gourds (beerakaya) and peel and chop the skin and keep aside.
• Take a pan and heat with 1/2 tbsp of oil and add mustard seeds.
• When they start to crackle add cumin seeds, fenugreek seeds, coriander seeds, red chillies, urad dal and curry leaves.
• Saute for 3-5 mins or they turn into light golden yellow colour.
• Remove from flame and keep aside.
• In the same pan add another 1/2 tbsp of oil and heat.
• Now add sliced onions and chopped tomatoes and little quantity of salt.
• Cook on low flame till the onions become transparent and tomatoes become juicy.
• Remove from heat and keep aside.
• In the same pan add another 1/2 tbsp of oil and heat.
• Add ridge gourd peeled and chopped skin and little quantity of salt.
• Cook on low flame till the skin become tender.
• Remove from heat and keep aside.
• Allow the sauteed ingredients for some time.
• Then take a mixer jar and add the sauteed ingredients and grind to a coarse paste (don't add too much of water).
• Finally adjust salt and remove from the mixer jar and transfer into the serving bowl.
• Now your easy and tasty beerakaya pachadi is ready to serve :) Serve with steam white rice with ghee or with idlis or Dosa

Coconut Chutney

I am in the mood for chutney's today :) Let me share with you as many recipes I know until I run out of patience to type :P

What you will need :

• 1 cup coconut, grated
• 2 small green chillies, chopped
• 1 teaspoon ginger, grated
• 1 tablespoon roasted split gram ( optional )
• salt to taste

For the tempering :

• 1/2 teaspoon mustard
• 1 red chilli, broken into pieces
• 2 to 3 curry leaves
• 1 teaspoon oil

How to make it :

• Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
• Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
• Refrigerate and use as required.

Tomato Chutney in 5 minutes :)

Ingredients

• Tomatoes - 2 medium
• Onion- 1
• Garlic - 4 pods
• Curry leaves - 5
• Coriander leaves - 4 springs
• Chilli powder - 1 tsp
• salt to taste
• Oil - 1 tsp

Method

Chop onion and tomato. Heat oil in a tawa and fry chopped onion, then curry leaves. Once its little brown, then add tomatoes. Fry for a while, then add salt and chilli powder. Remove and cool.

Run it for one or two rounds in mixie with garlic pods and coriander leaves. The chutney should be a little coarse.

This tastes fantastic with Dosa / Phulka s / Idlis or even with bread :)