Archive for the ‘Chutneys’ Category

Green Apple Chutney

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Green Apple chutney is a delicious temporary chutney that can be made with Green apples and some indian spices.

 

Ingredients:

  • Green Apples 6
  • Red chilli powder   – 3tsp
  • Mustard powder     -3tsp
  • Lemon juice -3tsp
  • Salt as required

For tempering:

  • Oil  — 5tsp
  • Mustard seeds -1/4tsp
  • whole red chillies – 2nos
  • Green chillies(optional)
  • Garlic or Hing(optional)
  • curry leaves ( few).

Preparation method:

  1. cut green apples into tiny pieces.Soak them in lemon juice for 2hrs.
  2. To this add salt,redchilli powder,mustard powder and mix well.
  3. Finally add the tempering(Heat oil in pan and add curry leaves, whole redchillies and mustard seeds. At this stage you can add the optional ingredients) to the apples pieces.
  4. This pickle stays for a month if refrigerated.
  5. Goes well with Rice and any type of Indian bead.Enjoy!

 

 

 

 

 

 

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Onion chutney 2

         

Onion chutney

  Onion chutney is a very simple and quick chutney which is good for idli or any kind of dosa.

 Ingredients:

1. Red /yellow onion – 2 (Large )

2.Garlic – 1pod

3.Turmeric – 1/4tsp

4.Whole Red chiilles – 3 nos

5.Salt to taste

6.Lemon juice – 1/4 tsp

7.oil -2tsp

For tempering:

1.Urad dal – 1/4tsp

2.cumin seeds – 1/4tsp

3.Mustard seeds – 1/4tsp

4.curry leaves – few

Method:

In a saute pan,add 1 tsp of oil and add red chiilies,onions,garlic,turmeric and salt in order and saute until the onions are transparent. Let it cool and add lemon juice and grind to a paste in a blender. Finally add the tempering ingredients and serve.

Onion Chutney

 

onion-chutney2

Onion chutney with a blend of  red chillipowder and tamarind pulp is very tasty and goes well with any kind of dosa and idli and easy to make instantly without any elaborate process.

 

Ingredients:

  1. Red onion – 1 (large)
  2. Curry leaves – 10
  3. Coriander leaves – 1 stalk
  4. Red chiulli powder – 2tsp
  5. Tamarind pulp – 3tsp
  6. Sugar – 1/4tsp
  7. Salt to taste

Method:

  • Chop onions into small pieces.
  • In a blender, add onion,tamarind pulp,curry leaves,coriander leaves,red chilli powder and salt.
  • Grind coarsely all the ingredients.

Note:

  • Do not add water and also make sure to add thick tamarind pulp.
  • Do not use yellow onions that ruins the chutney,try to use red onions( preferbly).

 

Beerakaya chutney

 

Ridge gourd chutney can be made with Ridge gourd or even the skin alone when making curry with ridge gourd.

Ingredients:

  1. Ridgegourd – 1
  2. Onion – 1
  3. Green chillies – 2 nos
  4. Roasted chana dal – 1tsp
  5. Fried Cashews – 1tsp
  6. Curry leaves – few
  7. Tamarind  pulp – 2tsp
  8. Salt  to taste

For Tempering:

  1. Urad dal – 1tsp
  2. Mustard seeds – 1tsp
  3. Cumin seeds – 1tsp
  4. Curry leaves – few

Method:

  • Cut Ridge gourd,onion  and green chillies into fine pieces.
  • Add oil in a hot pan ,fry in low flame all the ingredients one after another.
  • Mix all of them together and grind them into a required consistency.
  • Temper the chutney with the tempering ingredients and enjoy with hot rice and ghee.

Raw Mango-coconut chutney

 

 Raw mango-coconut chutney

  

Raw mango and coconut chutney otherwise called kobbarikaya mavidikaya pachadi is one of the traditional and authentic chutneys in Andhra Pradesh(S.India)usually eaten with plain hot  rice.It  is a very simple and easy to make, which has a tangy sweet flavor tastes best when eaten on the same day it is prepared. 

Ingredients:

  1. Raw Mango pieces – 1/2 cup
  2. Freshly grated  coconut – 1cup
  3. Green chillies – 3 to 4
  4. Salt to taste

For seasoning or tempering:

  1. Urad dal – 1/2 tsp
  2. Mustard seeds – 1/2 tsp
  3. Curry leaves – few
  4. Hing – pinch
  5. Oil – 1tsp
  6. Dry Red chillies -2(optional)

Method:

  • Grind the coconut,mango pieces , sauted green chillies and salt by adding very little water to a coarse mixture in a blender.
  • Heat oil in a pan add the seasoning ingredients ,after the mustard starts spluttering add this to the above ground mixture and mix well.
  • This tastes good with hot plain rice ore even with dosas or idlis.

Raw Mango Raita

 

Raw Mango Raita

Raw mango  can be used to make a lot of varieties like dal,pickles,chutneys,juices,rice.This is the first time i tried this raita and it was very yummy….  

 

[Recipe source: Internet with little modifications]

Ingredients:

  1. Raw Mango -1(medium)
  2. Fresh curd/Plain yoghurt  – 300gm
  3. Green chillies – 3
  4. Salt to taste
  5. Oil – 2tsp
  6. Chopped coriander leaves – 2tsp

For tempering/Seasoning:

  1. Urad dal – 1/4tsp
  2. Mustard seeds – 1/4tsp
  3. Whole red chillies -2

Method:

  • Peel and grate the raw mango.Sprinkle  1/4tsp salt over it and leave it for a few minutes.
  • After a while, squeeze the water from the grated mango.
  • Add salt and grated mango to the yoghurt or curds(it shd be thick consistency not watery).
  • Heat oil in a pan add the seasoning ingredients  and green chillies, after the mustard starts to splutter,remove from stove and add this to the above curd mixture.
  • Garnish with coriander leaves in the end.
  • This raita can be served as  a dip or fried rice.

Beerakaya thokku pachadi

 

 Beerkaya thokku pachadi

 

 Ridge gourd is one of the indian gourd varieties which is easy to cook and it is rich in fiber.This is one of my favourite vegetables which does not take much time to cook.Here this chutney is made exclusively with the skin of the vegetable.

Ingredients:

  1. Ridgegourd thokku – 2cups
  2. Garlic – 2 pods
  3. Green chillies – 3
  4. Salt to taste
  5. Tamarind pulp – 2tsp
  6. Oil – 2tsp

For  seasoning/tempering:

  1. Chana dal – 1/2tsp
  2. Urad dal – 1/2tsp
  3. Mustard seeds – 1/2tsp
  4. Curry leaves – few

Method:

  • Peel the skin of the Ridgegourd and wash thoroughly in water,after that squeeze  the water completely  and keep aside.
  • Heat oil in deep skillet add the peel of ridgegourd,green chillies and garlic and saute till soft.
  • Now grind them to a paste adding tamarind pulp and salt(do not add any water).
  • Finally add the seasoning ingredients to the grounded paste.
  • This chutney tastes good with rice or dosa.