Topic started by Suhera Farook (@ 213.42.2.9) on Sat Jul 26 07:12:59 .
All times in EST +10:30 for IST.

Let us add more Chutney varities in this referred thread:

Can anyone pls post the receipes for andhra chutneys (PreetiManivasagam)
Last Activity: Sat Jul 26 06:53:56

Responses:

• From: Suhera Farook (@ dc3.emirates.net.ae) on: Tue Jul 29 02:59:07 EDT 2003
  
  Khattimeethi Mango Chutney
  
  Note: All ingredient quantities are ap prox.
  
  Ingredients:
  
  Raw mango grated 1 cup.
  Finely chopped jaggery 1 cup
  Grated dry coconut 1 ½ cup.
  Red chilli powder 1 teaspoon.
  Cumminseed 1 teaspoon.
  Salt to taste
  
  Method:
  
  Grind coconut fine, grind all other ingredients to a paste, add coconut, blend.
  This chuteny can stay for even for a month without fridge and for months in the fridge.
  Note: In Mango season, paste of all other things except coconut can be kept ready in the fridge. Whenever required, coconut powder can be added to it.
  --------------------------------------------------
  Mint-Dhania Chutney
  
  Note: All ingredient quantities are ap prox.
  
  Ingredients
  
  Mint leaves - 1 cup
  Dhania leaves - 1 cup
  Green chillies - 3
  Tamarind - little
  salt according to taste
  
  Method:
  
  Grind all ingredients together.mix 1 spoon lemon juice
  This chutney is tasty to put on the bread slices, samosas, pakodas.
  --------------------------------------------------
  Dal Chutney
  
  Note: All ingredient quantities are ap prox.
  
  Ingredients
  
  Channa Dal- 1 cup
  Urad Dal -1/2 cup
  Dry Grated Coconut- 1 cup
  Dry Red Chillies- 8-10
  Fenugreek Seeds- 1/2 tsp
  Tamarind 10grams
  Jaggery -according to your taste
  Asafoetida -1/4tsp
  Vegetable Oil 1tsp
  Salt according to taste
  
  Method
  
  
  Soak tamarind in 2 cups of water
  Heat oil and add asafeotida, fenugreek seeds , fry the seeds till they are brown.
  Add channa dal , urad dal and red chillies in the same pan and roast them till they are golden brown.
  After emptying the pan, roast dry coconut till golden brown color.
  Keep this aside till it cools down.
  Squeeze tamarind properly till you get a uniform juice.
  Add jaggery and early roasted dals in the tamarind juice and allow it to soak for 2-3 hours for easy grinding.
  Add salt according to taste.
  Grind it into a rough paste.
  Serve it with Idlis, White Rice, Dosas.
  For seasoning , heat oil in a pan , add mustard seeds and allow it to splutter and add curry leaves to the heated oil.
  Pour the seasoning over the chutney before serving.
  
  --------------------------------------------------
  Onion Coconut Chutney
  
  Note: All ingredient quantities are ap prox.
  
  INGREDIENTS
  
  2 cups grated coconut
  3/4 cups water
  8 dried chillies
  3 tbsps oil
  1 cm piece ginger
  1 tsp mustard seeds
  1/2 tsp tamarind paste
  1tsp urad dall
  Enough salt
  3 onions chopped coarsely
  
  METHOD
  
  
  Grind grated coconut, dried chillies, ginger, tamarind paste, salt and chopped onions in a blender with water until smooth.
  Heat oil , add mustard seeds, urad dall. fry till fragrant.add curry leaves,onions.
  When onions turn golden brown in color add in the blended mixture. when chutney comes to boiling pointtransfer it in to a bowl
  This chutney tastes good with idly or dosa.
  
  --------------------------------------------------
  Pudina (Mint) Chutney
  
  Note: All ingredient quantities are ap prox.
  
  Ingredients
  
  Pudina leaves 2 cups
  Green chilies 4
  Coconut powder 1/2 cup
  Sesame seeds 1/2 cup
  Garlic cloves 3
  Cumin seeds 1 tab sp.
  Tamarind a size of lemon
  Oil 3 tab sp.
  
  For seasoning:
  Curry leaves some
  Mustard seeds 1 tea sp.
  Turmeric powder 1 tea sp.
  Red chillies 3
  Salt
  
  Method
  
  
  
  Wash pudina leaves and drain the water.
  In a kadai, add a half teaspoon of oil and fry pudina leaves until it shrinks and well fried.
  Fry the sesame seeds, green chillis.
  Grind cumin seeds, sesame seeds, coconut powder, garlic cloves then add the pudina and green chillis then add the tamarind and Salt grind them to a soft paste.
  If paste is very thick u can add some water.
  Take it in to a vessel.
  In kadai, add two tablespoons of oil and heat it. add cumin seeds, mustard seeds. when mustard splutters add some curry leaves and red chillies and turmeric powder.
  Pour it into chutney vessel.
  Serve with hot rice.
  --------------------------------------------------
  Dry Garlic Chutney
  
  INGREDIENTS
  
  1 cup garlic flakes
  1 cup dry shredded coconut or copra
  1 cup roasted peanuts
  1 handful of sesame seeds
  1 cup dry red chillies
  salt as per taste
  
  
  Separately roast all the above ingredients.
  Let it cool and grind it coarsely.
  After grinding allow it to cool again.
  Then store it in an airtight container. serve with parathas, dosas , rice etc.
  
  --------------------------------------------------
  Karabevu/Curry Leaves Chutney Pudi
  
  Ingredients
  
  Curry Leaves : 1Cup
  Dried Red Chillies : 10
  Coriander seeds : 1tsp
  Jeera : 1tsp
  Garlic : 5slice
  Tamarind : 1 lemon sized
  Refined Oil : 2tsp
  Salt to taste
  
  Method
  
  First dry roast curry Leaves on a low flame in a kKadai till it becomes crisp ,then set aside.
  Then heat 1tsp oil and fry red chillies until lightly browned, then set side.
  Now heat another 1tsp oil & fry coriander seeds, jeera, garlic on a low flame until lightly browned.
  Grind all the ingredients together with tamarind & salt to a fine powder.
  Store in a air-tight container.
  Tasty........................... and nutritious powder for hair growth.
  
  Some Facts about Curry Leaves:
  Appearance: Small, green leaves.
  Flavour/Aroma : Musky nutty and lemon.
  It has been used in ayurvedic and unani prescriptions. Besides its medicinal value,leaves are packed with minerals, vitamins A and B, and rich sources of carbohydrates, proteins, amino acids, alkloids. Its bark are acrid, cooling, alexcteric, anathematic and analgesic and they cure piles, allay heat of the body and are useful in leucoderma and blood disorders, according to scientists at the horticulture division of the University of Agricultural Sciences (UAS), Dharward.
  
  Fresh leaves yield a volatile oil on steam distillation, which is used as fixative for heavy type perfumes.
  
  --------------------------------------------------
  Mango Salsa
  
  Ingredients for Cooking
  
  1 cup ripe mango chunks
  1 red pepper cut into cubes
  1 jalapeno pepper finely chopped
  Green onions finely chopped
  Lime juice
  Salt
  Black pepper
  Coriander for garnishing
  
  Method:
  
  Combine all the ingredients mix well
  Garnish with coriander and chill it.. for some time..
  
  --------------------------------------------------
  Guacamole Dip
  
  Ingredients for Cooking
  
  2 Ripe Avocados
  1 Ripe Tomato
  1/2 Bellpepper.
  1 Onion
  Juice of 1 Lemon
  2 tablespoon of Yogurt
  Salt,pepper and chili powder for taste.
  
  Method
  
  Scoop avocado flesh into a bowl, add yogurt and mash the mixture well.
  Chop the onion,tomato and bell pepper.
  Add the chopped vegetables to the mixture in bowl.
  Add the lemon juice.
  Add salt and pepper for taste.
  Add chili powder if you prefer the dip to be more spicy.
  Serve as an Appetizer with Breadsticks or Nacho chips.
  Note : You can try different variations by using sour cream instead of yogurt or chopped Jalapeno peppers instead of chili powder.
  
  Preparation Time: 15 minutes
  Makes: 3 servings
  Shelf Life: Best when fresh
  
  --------------------------------------------------
  Kadlebele Chutney
  
  Ingredients for Cooking
  
  Kadale bele(Channa Dal) 1 Cup
  Grated fresh Coconut 2 Cups
  Whole Red Chilies 6-7 (or less! If spicy)
  Curry Leaves 2 Bunches
  Tamarind pulp 2 Teaspoons
  Salt to taste
  Sugar 1/2teaspoon
  
  For Garnish:
  Oil 1 Teaspoon
  Mustard 1 teaspoon
  Asafetida 1 Pinch
  
  Method:
  
  Roast kadale bele on low flame till it turns little golden red and allow it to cool
  Roast red chilies till the are just hot if held in hand
  Grind coconut, roasted kadale bele; curry leaves, tamarind pulp, salt and sugar by adding little water. Do not grind it too smooth.
  In a pan add oil once its hot add mustard and asafetida
  Garnish the chutney with the above tadka
  Enjoy the chutney with dosa, idli, rice or just the chutney!!!
  
  --------------------------------------------------
  
  Brinjal Chutney
  
  Ingredients for Cooking
  
  Big tender brinjals: 3
  garlic pods
  green chillies: as per ur taste.
  tamarind: 1 inch piece
  tomato: 1 small
  
  For Seasoning:
  red chllies: 2
  urad dal: 1 tsp
  chana dal: 1tsp
  mustard seeds: 1/2 tsp
  jeera: 1/2 tsp
  curry leaves: Few
  garlic: half pod crushed.
  
  Method:
  
  First heat the tawa.
  To it add some 3 tsp of oil.
  Then add brinjals (cut into round pieces).
  Add some salt and turmeric.
  Then place a lid on it.
  Add diced tomato to it.
  Cook until it is soft. Almost it looks like a paste.
  Keep it aside.
  Put some more oil in the tawa, slit green chillies in the center and fry them till good aroma.
  In food processor put garlic pods, jeera, fried green chillies, tamarind and grind for a minute.
  Then add the fried brinjal and tomato mixture to it.
  Grind it roughly. it should not become so soft.
  Add little more oil to the tawa, and then add red chillies, urad dal, chana dal, mustard seeds, jeera, curry leaves until mustard seeds splatter, and garlic.
  Add this immediately to the chutney and place a lid to save the aroma.
  Note: The same chutney can also be prepared with ridge gourd (beerakayi), tomato.
  
  U can do the same with okra, dondakayi (i do not know what u call in English) but instead of grinding with green chillies, u should roast with red chillies.
  
  Coriander could be added as optional taste.
  
  --------------------------------------------------
  
  Onion Chutney
  
  Ingredients for Cooking
  
  Large onion - 1
  Tomato - 1 big or 2 small
  Garlic - 3 or 4 pods
  Turmeric 1 pinch
  Green chili - 7 or according to taste
  Tamarind - a little
  Salt to taste
  Oil - 5 tsp
  Mustard seeds - 1 tsp
  Split urad dhal - ½ tsp
  Hing - 1 pinch
  Curry leaves - a few
  
  
  Method:
  
  
  Cut the onions and tomatoes.
  Add 2 tsp of oil to the kadai and add the onions, tomatoes, garlic and chilies. Cook till onion is done.
  Cool it and grind them together with turmeric, salt and tamarind. Add little water to grind.
  Heat the remaining oil in the kadai. Add mustard seeds and allow it to splutter.
  Then add urad dhal hing and curry leaves.
  Add the ground chutney to the kadai and cook for 5 min.
  This can be served with hot Kuzhi paniyaram, dosa or idli.
  
  --------------------------------------------------
  Karela (Kayapakka ) Pachadi
  
  Ingredients for Cooking
  
  Karela's i.e. Bittergourd - 2 Nos
  Green Chillies - 6 - 10 Nos (You can add the chillies as per your taste)
  Grated Coconut - 1/2 cup
  Mustard seeds 1 tsp
  Curd - 1/2 cup
  Curry leaves - few
  Salt
  Oil
  
  
  Method:
  
  
  Wash and deseed the Karela and chop it very fine.
  Add salt to it and remove the water.
  Put oil in kadai and fry Karela till golden brown.
  Allow it to cool.
  Make a paste of grated coconut, green chillies and mustard seeds.
  Add this paste to the fried karela and mix well.
  Add curd to this.. add salt if required and mix well. Do not make it very watery.
  Heat Oil in Pan add 1/2 tsp mustard seeds when they splutter add the curry leaves and pour it in the karela pachadi..
  You may have this with Chapati and Rice as a side dish
  
  --------------------------------------------------
  Mango Chutney
  
  Ingredients
  
  raw mango 1
  jaggery
  fenugreek seeds 1tsp
  asafoetida 1/4 tsp
  turmeric 1pinch
  salt
  dry grated coconut 1/2 cup
  Red Chillie powder 1-1/2tsp
  
  Method:
  
  
  Peel the raw mango and grate it.
  Roast fenugreek seeds till they are light brown color Add the cooled roasted fenugreek seeds to the grated mango along with all other ingredients.
  Keep the mixture for 1/2 an hour and grind it.
  Serve it with Rice and spread it over hot chapatti along with ghee.
  
  
  --------------------------------------------------
  
  Tomato - Dahi Chutney
  
  Ingredients
  
  Cut Tomatoes (medium) 4
  Green chilies chopped 2 (as per your taste)
  Curd 2 - 1/2 Cups
  Turmeric (haldi) 1/2 tbsp
  Chili powder 1/2 tbsp (as per your taste)
  Mustard/Cumin seeds 1/2 tbsp each
  Curry leaves few
  Oil 1 tbsp
  Salt As per your taste
  
  Method:
  
  
  Add oil to the skillet, when it is hot enough, put mustard/cumin seeds.
  Allow them to splutter, then add tomato pieces, green chilies and curry leaves in it.
  Add turmeric/red chili powder and salt.
  Let it cook for 5-10 minutes till the tomatoes are soft and entire water is evaporated.
  Once done, allow it to cool for sometime, say3-4 minutes. (For fast cooling, you can put the tomato gravy in a steel container and put this container in another big container having the cold water.
  Beat curd a little bit. Add the above mixture to this curd and mix well.
  You can serve this either hot or cold. Serve it with rotis or rice.
  Note: Please do not heat it a whole lot, as the curd consistency would become watery on high heat.
  
  --------------------------------------------------
  Spicy Dal Chutney
  
  Ingredients
  
  Chana dal - 4 tbsp
  Urad dal - 1 tbsp
  Green chillies - 4-5
  Coriander leaves - 2 tbsp
  Tamarind extract - 1/2 tspn
  Asfoetida (Hing) - 1/4 spn
  Oil - 1 and 1/2 tspn
  Cumin seeds - 1/2 tspn
  Mustard seeds - 1/4 tspn
  Curry leaves - 1 stalk
  Salt to taste
  A pinch of sugar
  
  Method
  
  
  Roast both the dals in 1/2 tspn oil till light brown, add chillies, asafoetida and roast for a 1-2 minutes.
  Mix with salt, sugar, tamarind extract, coriander leaves and grind it in a mixer with some water.
  Remove in a bowl.
  Make the seasoning with remaining oil, mustard seeds, cumin seeds and curry leaves and add to the chutney.
  --------------------------------------------------
  Carrot Chutney
  
  Ingredients
  
  Carrots - 4 or 5 medium size.
  green chillies - 5 or 6
  garlic cloves - 4
  sesame seeds - 50 grams
  tamarind - 6 flakes.
  curry leaves- 6 leaves
  coriander leaves - hand full
  jeera - 1 teaspoon.
  urad dal - 1 table spoon
  mustard - 1/2 teaspoon, urad dal - 1/2 teaspoon
  red chillies - 4
  oil to fry
  salt to taste.
  
  Method :
  
  
  In the frying pan fry sesame seeds and jeera separately without oil and blend them in a blender into fine powder and keep aside.
  In the same pan put some oil and fry separately garlic (until golden brown) and green chillies and tamarind, urad dal.
  Keep all of them aside. cut carrots round and put hand full of coriander fry them together in the same pan a bit.
  Now grind all of them including the sesame , jeera powder in the blender. put some water to make the paste creamy.
  Take the paste from blender and put it in the bowl.
  Now put some oil in the pan and put curry leaves and mustard,urad dal, red chillies ... when the mustard starts spluttering switch off the stove and pour that in the chutney which was in the bowl. mix well.
  Now delicious carrot chutney is ready and goes very well with idli and dosa.
  
  --------------------------------------------------
  Mango Pachadi
  
  Ingredients
  
  Ripe Mangoes - 2 Nos
  Red Chillies - 6 - 10 Nos (You can add the chillies as per your taste)
  Grated Coconut - 1/2 cup
  Mustard seeds 1 tsp
  Curd - 1/2 cup
  Curry leaves - few
  Salt
  Oil
  
  Method for preparation :-
  
  
  Peel off the skin and slice the mangoes into small cubes add salt as per taste and keep aside.
  Fry the red chillies in a little oil.
  Make a paste of Grated coconut, Red Chillies and 1/2 tsp mustard seeds.
  Add this to the mango cubes mix well.
  Add curd to this.. add salt if required and mix well.
  Heat Oil in Pan add 1/2 tsp Mustard seeds when they splutter add the curry leaves and pour it in the mango pachadi..
  You may have this with Chapati / Rice
  
  --------------------------------------------------
  Spinach Chutney
  
  Ingredients
  
  palak - 1 bunch,
  
  For masala:
  methi seeds - 1teaspoon,
  dhaniya seeds - 1teaspoon,
  dry chillies - 3 or 4.
  
  Masala Preparation:
  Fry methi seeds, dhaniya seeds, dry chillies with out oil in a tava. Grind them and make powder. Keep it aside.
  
  Tamarind - a small ball to make juice,
  salt to taste.
  
  For seasoning: Oil - 2 or 3 table spoons,urad dal,chana dal,mustard seeds,curry leaves and hing.all according to your wish.
  
  Chutney preparation:
  
  
  Soak tamarind in some water. Make tamarind juice.
  Put tava and add oil in it. Make seasoning with all necessary ingredients. Put spinach into it and add salt. Put a lid on it for 2 or 3 minutes.
  Spinach will become very tender by now and is almost half cooked ,add the ground masala and tamarind juice into it. And let it cook till spinach is completely cooked.
  You can eat with rice.
  
  Variation:
  You can also add finely chopped onion(1 medium size onion is enough)in the seasoning.
  You can also use tamarind paste.but it'll taste good with tamarind.
  
  Cooking time- 10 to 15 minutes
  
  --------------------------------------------------
  Onion Chutney
  
  Ingredients
  
  1 medium sized onion
  1/2 tsp coriander leaves
  1/4 tsp cumin
  1/8 tsp black pepper
  1 red chilli
  1/2 tsp urad dal
  1/2 tsp tamarind paste
  A little of curry leaves
  1 tsp oil
  Salt to taste.
  
  Method:
  
  
  Peel and chop the onion lengthwise and fry in oil till golden brown.
  Then roast cumin,black pepper, urad dal, red chilli and curry leaves adding a little oil.
  To the above roasted ingredients add tamarind paste and salt as required and grind it.
  Shelf life-10 days if refrigerated
  Preparation time-15 minutes
  
  --------------------------------------------------
  Bottlegourd Chutney
  
  Ingredients
  
  bottlegourd pieces - 2 glasses.
  chanadal - 1 tablespoon
  uraddal - 3/4 tbsp
  fenugreek seeds - 5 or 6
  mustard seeds - 1/2 tsp
  dhania powder - 1/2 tsp
  hing - little
  red chillies 4[ small round ones]
  green chillies - 4
  coriander leaves
  tamarind - little[ 1/4 0f small sized lemon]
  turmeric little
  
  Method:
  
  
  Put little oil in a kadai.Heat it.
  Add chanadal, uraddal, fenugreek seeds, mustard seeds, red chillies & fry it .
  After frying put dhania powder, hing, green chillies. Fry it.
  Then add bottlegourd pieces and fry it for ten minutes.
  Turn off the gas.
  Add salt,turmeric,tamarind, and coriander leaves.
  After it becomes cool grind it.
  
  --------------------------------------------------
  Sweet Coriander Chutney
  
  Ingredients
  
  Coriander - 1 bunch
  Red chilies- 12 nos.
  Tamarind- lemon size(soaked)
  Jaggery - 25 gm
  Coconut - 1 cup(grated)
  Urad dhal - 2 sp
  Salt- to taste
  Asafoetida - a pinch
  Oil- 6 sp
  
  Method:
  
  
  Heat 2 spoons of oil in a kadai, fry red chilies till golden brown and keep it aside
  Fry u.dal and asafoetida separately and keep aside
  In a dry pan, fry coconut till golden brown
  In the same kadai, add the coriander leaves and sauti it till it shrinks
  Grind soaked tamarind, red chilies, u.dal , coconut and salt coarsely.
  Now add coriander leaves and jaggery and blend it once again (not into fine paste)
  Heat 4 spoons of oil in a pan, add u.dal and fry till golden brown
  Add the ground chutney and stir it in the kadai till oil separates.
  It goes well with chapathies and rice.
  
  **************************************************
  
  Corn-Tomato Chutney
  
  Ingredients
  
  Tomato - Big size 2
  Peeled Corn 1/2 cup
  Onion (Large size) 1/2 (Optional)
  Green Chillies 4
  (Or Jalopeno Pepper)
  Salt As per Taste. (1/2 to 1 Teaspoon)
  Haldi (Turmeric) Powder 1/4 teaspoon
  Mustard 1/2 teaspoon
  Hing 1 pinch
  Tamarind Paste 1/4 teaspoon
  Oil one tablespoon
  Lemon juice one teaspoon (if desired)
  Water three cups
  
  Method:
  
  
  Cut Tomatoes into big pieces.
  Chop onion into small pieces.
  Pour two cups of water in microwave bowl. Set cooking time five minutes. (Tomato skin should peel out.) Drain tomato pieces. Don't throw water. Peel tomato skin.
  Cook onion and corn together in the same water. Drain corn and onion in a vessel.
  After the above items are cooled, grind them in mixie/ liquidiser. Add mirchi and tamarind paste while grinding.
  Place a kadai in gas stove. Pour one-tablespoon oil in the kadai. After oil is heated, season mustard, hing and haldi powder. Add ground paste. Add salt. Boil in 'High' for five minutes with continuous stirring. Then keep in 'sim' position for ten minutes with occasional stirring. Chutney should become semi solid. After chutney cools a bit, add lemon juice if desired. Chutney is ready.
  Preparation time ten minutes. Cooking time fifteen minutes.
  
  Serving four as side dish for chappati's/rotis, upma pongal etc. Serving size= one cup.
  
  ##################################################
  
  Capsicum Tomato Sauce
  
  Ingredients
  
  Capsicum - 1
  Tomato - 3
  Mustard Seeds - 1 tsp
  Curry Leaves - one handful
  Chilli Powder - 2 tsp
  Oil for frying
  Salt as required
  
  Method:
  
  
  Chop capsicum and tomato into medium sized cubes.
  Saute with 2 tsp oil.
  Add salt as required.
  Now grind to a smooth paste with a little water.
  Add oil (2 tsps) in a pan and add mustard seeds and curry leaves.
  Pour the vegetable mixture into the pan
  Add chilli powder
  Cook till the mixture becomes a little thick (for approx 3-4 minutes on medium flame).
  Capsicum-Tomato Sauce is now ready. Serve Hot.
  This can be used as a side dish for Idlis, Dosas, Rotis and Parathas.
  
  $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$
  
  Adharak ki chutney
  
  Ingredients
  
  1. ginger 1/4 kilo
  2. tamarind 1/4 kilo
  3. garlic 100 gm
  4. salt 1/2 allak
  5. chilli powder 1/2 allak
  6. jaggery to taste (vellam)
  7. gingelly oil 1/2 kg
  8. vendhiam 5o gm
  9. rai 50 gm
  
  Method:
  
  Clean the ginger and make a thick paste in mixi
  Put the tamarind in the boiling water for half an hour then make a paste
  Chilli powder,salt,vendhiampowder, rai powder, mix it well with the both paste
  Put oil and curry leaves then mix it with the paste and let it fry.
  You your ginger chutney is ready.
  (This chutney can be preserved for one year.)
  
  &&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&
  
  Onion Chutney
  
  Ingredients
  
  2 big Onions.
  1 tbsp red chilli powder.
  1 tsp cumin powder
  1 lemon
  1 tbsp chopped coriander (optional)
  salt to taste
  
  Method:
  
  
  First chopped onions finely.
  Then add red chilli powder, cumin powder, coriander leaves and mix it.
  Then add salt to taste.
  Finally add lemon juice.
  
  ++++++++++++++++++++++++++++++++++++++++++++++++++
  Mango chutney
  
  Ingredients
  
  4 large half ripe green mangoes (cut into small pieces)
  1 onion chopped
  3 cloves of garlic
  3 red chillies
  1 tablespoon sugar
  2 teaspoon jeera
  salt to taste
  
  Method:
  
  
  Blend all the ingredients in a mixer and grind to smooth paste.
  
  %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
  
  Sweet Coriander Chutney
  
  Ingredients
  
  Coriander - 1 bunch
  Red chilies- 12 nos.
  Tamarind- lemon size(soaked)
  Jaggery - 25 gm
  Coconut - 1 cup(grated)
  Urad dhal - 2 sp
  Salt- to taste
  Asafoetida - a pinch
  Oil- 6 sp
  
  Method:
  
  
  Heat 2 spoons of oil in a kadai, fry red chilies till golden brown and keep it aside
  Fry u.dal and asafoetida separately and keep aside
  In a dry pan, fry coconut till golden brown
  In the same kadai, add the coriander leaves and sauti it till it shrinks
  Grind soaked tamarind, red chilies, u.dal , coconut and salt coarsely.
  Now add coriander leaves and jaggery and blend it once again (not into fine paste)
  Heat 4 spoons of oil in a pan, add u.dal and fry till golden brown
  Add the ground chutney and stir it in the kadai till oil separates.
  It goes well with chapathies and rice.
  
  @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
  Spicy Tomato Chutney
  
  Ingredients
  
  1. Onion - 1 (medium size)
  2. Tomatoes - 3 (big)
  3. Sesame seeds - 1tbsp
  4. Green chilies - 4
  5. Urad dal - 1tsp
  6. Curry leaves - 4-5
  7. Red chili powder - 1tsp
  8. Mustard seeds - 1tsp
  9. Asfoetida - a pinch
  10. Salt according to taste
  11. Oil - 3tbsp
  12. Cilantro - One handful
  
  Method:
  
  
  Dry-roast the sesame seeds in microwave for round about a minute.
  Heat oil in a pan, add asfoetida, mustard seeds and curry leaves.
  Once mustard seeds starts to crackle add urad dal and chopped green chilies.
  Next add chopped onions and tomatoes and continue to fry.
  Add chilli powder and salt before tomatoes turn mushy.
  Once tomatoes turn mushy, set aside and allow the mixture to cool.
  Finally, grind the above mixture along with roasted sesame seeds and cilantro. Voila! There is your chutney ready to serve.
  Serving Suggestion: Goes well with idly, dosa, methi/paneer-parantha.
  
  @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• From: Ramadas (@ dclient217-162-115-172.hispeed.ch) on: Tue Jul 29 13:21:12 EDT 2003
  
  Wow Wow Wow ! This REALLY is chutney Festival!
  
  
• From: Ivete (@ pr2-ts.telepac.pt) on: Wed Jul 30 03:09:11 EDT 2003
  
  Thank you Suhera!
  That was so kind of you.
  
  

Want to post a response?