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Showing posts with label chutney. Show all posts
Showing posts with label chutney. Show all posts

Wednesday, September 2, 2009

Carrot Chutney /Gajar Chutney Recipe / Carrot Chutney without Coconut Recipe

Carrot Chutney recipe /Gajar Chutney Recipe / Carrot Chutney without Coconut Recipe
Ingredients
Carrots chopped-2 big
Salt to taste
Urad dhal-1tsp
Channa dhal-1tsp
Coriander seeds-1/2tsp
Jeera-1/2tsp
Red chillies-2
Tempering
Oil-1tsp
Mustard-1/2tsp
Curry leaves-little
Red chillies-1/2(optional)
Method
Heat 1/2 tsp of oil fry channa,urad dhal,jeera,coriander seeds & chillies till light brown.Keep it aside.
Add 1/2tsp oil & fry the carrots for 2 minutes.Cool & grind everything together to a smooth paste.Temper it with above ingredients,mix & enjoy with Idli or Dosa.

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Thursday, August 20, 2009

Lotus Stem Chutney


Ingredients
Finely chopped lotus stem-1 cup
Coriander seeds-1/4tsp
Channa dhal-1tsp
Peanuts-1tsp
Jeera-1/2tsp
Red chillies-1
Sesame seeds-1/4tsp
Garlic-1
Tempering
Oil-1tsp
Curry leaves-little
Mustard-1/2tsp
Jeera-1/4tsp
Method
Heat oil in a pan fry the lotus stem till its slightly cooked,keep it aside(I usually just saute).Fry other ingredients till light brown colour.Cool everything & grind it together.Temper it.This goes very well with rice or tiffins.


Wednesday, August 12, 2009

Cabbage Thogayal

Ingredients
Cabbage chopped-1 cup
Chopped spring onion-1/4 cup
Urad dhal-1/2tbsp
Channa dhal-1/2tbsp
Mustard-1/4tsp
Methi-1/4tsp
Coriander seeds-1/2tsp
Hing-1/2tsp
Salt to taste
Green chillies-2
Ginger-1/4''
Tempering (Optional)
Oil-1tsp
Curry leaves
Mustard-1/4tsp
Jeera-1/4tsp
Method
Heat 1tsp of oil fry urad,channa dhal,methi,mustard & coriander seeds till light brown.Keep it aside.In same pan fry other ingredients till slightly cooked.Cool everything & grind it to a smooth paste.Temper it.

Thursday, July 30, 2009

Rose Petal Thogayal

Ingredients
Rose Petal (dry) - 1 cup
(you can use any colour)
Channa dhal-1 tbsp
Urad dhal-1tbsp
Garlic-3
Curry leaves-3
Hing-1/4tsp
Tamarind paste-little
Red chillies-3
Jeera-1tsp
Coconut-1 tbsp
Salt to taste
Oil-1tsp


Method
Heat oil in a pan fry dhals,jeera,red chillies,garlic & coconut till light brown colour.Switch off the gas & add other ingredients.Cool it & grind it to a coarse paste.Serve it with rice.

Note:You can grind it like a powder without adding water & use it like a podi or grind it to a smooth paste & serve it like a chutney to any tiffin.Tempering will be needed.
Tips:Before drying the rose petals wash it.

Thursday, July 9, 2009

Radish & Mint Chutney

Ingredients
Chopped radish-1/2 cup
Mint leaves-1/4cup
Salt to taste
Green chillies-4
Ginger & Garlic-1/4tsp
Tamarind paste-1tsp
Urad dhal-1tsp
Channa dhal-1tsp
Coconut-1tbsp
Tempering
Oil-2tsp
Mustard,Jeera & Curry leaves-little
Method
Heat 1tsp of oil fry all above ingredients one by one till radish is cooked.Cool & grind it to a smooth paste.Then temper it.Serve it with any tiffin

Monday, June 29, 2009

Onion Coriander chutney

Ingredients
Onion-1/2
Coriander leaves-1/2 bunch
Mint leaves-a hand full(optional)
Green chillies-3
Ginger-1/4''
Coconut-1tsp
Hing-1/4tsp
Tamarind paste-1tsp
Salt to taste
Turmeric powder-1/4tsp
Oil-1tsp
Uraddhal-1tsp
Mustard-1/4tsp
Jeera-1/2tsp
Method
Heat oil in a pan add uraddhal,mustard & jeera,let it splutter.Add the remanining ingredients one by one,fry till light brown.Cool & grind to a smooth paste.


Sunday, June 28, 2009

Watermelon Skin Chutney

Ingredients
Watermelon skin chopped-2 cups
(only the green & white part)
Salt to taste
Tamarind paste-2tsp
Oil-2tsp
Uraddhal-2tsp
Channadhal-2tsp
Jeera-1tsp
Coriander seeds-1tbsp
Green chillies-4
Ginger-1/2''
Peanuts-1 hand full
Coconut-2tsp
Hing-1/2tsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera-1/4tsp
Red chilles-2
Curry leaves-little
Uraddhal-1/2tsp
Method
Heat oil fry the melon skin till its cooked ,keep it aside.Fry the other ingredients one by one.Cool everything & grind to a smooth paste.Temper it.Serve it with rice or any tiffins.
Tips
Watermelon skin will be very hard to cook fast,so grate it or chop it finely & then fry.

Wednesday, June 17, 2009

Green Apple & Radish Leaf Chutney

Ingredients
Chopped green apples-2
Chopped radish leaf-1/2 cup
Salt to taste-
Ginger-1/2''
Green chillies-4
Curry leaf little
Hing-1tsp
Peanuts-1tbsp
Uraddhal-1tsp
Jeera-1tsp
Channadhal-1tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Uraddhal-1/2tsp
Jeera-1/4tsp
Method
Heat 1 tsp of oil & fry the radish leaf till its cooked(3minutes).Keep it aside.Heat oil add the urad,channa dhal,jeera,peanuts,hing,ginger,apple & green chillies.Fry till light brown.Cool it .First grind the greens then add the remaining ingredients to a coarse mixture.Temper it.Serve it with rice or tiffin.

Friday, May 29, 2009

Chayote & Mint Chutney

Ingredients
Chayote chopped-1
Mint leaves-1 hand full
Ginger-1''
Green chillies-3
Peanuts-1tsp
Urad dhal-1tsp
Channa dhal-1tsp
Jeera-1tsp
Tempering
Oil-3tsp
Mustard-1tsp
Urad dhal-1tsp
Jeera-1/2tsp
Curry leaves-little
Method
Heat oil & fry above ingredients till cooked.Cool & grind to a smooth paste.Temper it & serve it with any tiffin.


Monday, May 25, 2009

Tomato Mint Chutney

Ingredients For frying
Chopped onion-1
Chopped tomato-3
Green chillies-2
Mint leaves-1 cup
Grated Coconut-1/4cup or less
Salt to taste
Urad dhal-2tsp
Channa dhal-2tsp
Ginger-1/4''
For Tempering
Oil-2tsp
Mustard-1tsp
Urad dhal-1/2tsp
Red chillies-2
Method
Heat oil fry above ingredients till light brown.Cool & grind it to a smooth paste.Temper it.Serve it with any tiffin or snack.

Wednesday, May 6, 2009

Spicy Strawberry chutney


Ingredients

Strawberry chopped -4
Tomato chopped-1
Red Onion chopped-1/4
Garlic chopped-1
Red chillies-2
Brown sugar-1tsp
Salt to taste
Tempering
Oil-2tsp
Hing-1/2tsp
Mustard-1/2tsp
Uraddhal-1/4tsp
Jeera-1/4tsp
Method
Heat 1tsp of oil fry onion,tomato,chillies,salt & garlic till light brown.Switch of the heat add the strawberry & brown sugar .Fry it slightly in the heat.Cool & grind it to a fine paste.Temper it.Serve this chutney with tiffins.

Wednesday, April 29, 2009

Prunes Chutney


Ingredients
Prunes chopped-6
Coconut-1tsp
Uraddhal-1 & 1/2tsp
Channadhal-1tsp
Jeera-1/4tsp
Greenchilles-4
Ginger-1/4''
Salt to taste
Hing-1/4tsp
Oil-1tsp
Method
Heat oil in a pan fry above ingredients one by one.Cool & grind to a smooth paste.
Tips
To give extra taste you can also temper it again & pour it on top of chutney.Coconut roasted brown gives extra flavour .

Wednesday, April 22, 2009

Bottle gourd ( Sorakai) Thogayal


Ingredients
Bottle gourd ( chopped with skin)-1/2
Salt to taste
Curry leaves-little
Turmeric powder-1/2tsp
Green chilles-2
Ginger-1/2''
Uraddhal-1tbsp
Channadhal-1tbsp
Tamarind paste-1/4tsp
Peanut-2tsp
Tempering
Oil-2tsp
Mustard-1tsp
Hing-1/2tsp
Jeera-1tsp
Curry leaves-little
Method
Heat 1 tsp of oil fry the above ingredients till light brown.Cool & make a smooth paste.Temper it.Serve it with hot rice or Tiffins.

Friday, April 17, 2009

Parupu Thogayal

Ingredients
Masoordhal or Thoordhal-1/4 cup
Coconut-1/4cup
Red chilles-2
Hing-1/4tsp
Garlic-1
Jeera-1/4tsp
salt to taste
Oil-2tsp
Method
Heat oil in a pan fry all above ingredients to light brown colour.Cool & grind to a fine paste.

Tuesday, April 14, 2009

RidgeGourd thogayal


Ingredients
Ridgegourd(peerkangai)-1
Ginger-1/2''
Greenchilles-1
Tamarind paste-1/4tsp
Salt to taste
Curry leaves-little
Hing-1/2tsp
Channadhal-2tsp
Uraddhal-2tsp
Jeera-1/2tsp
Oil-2tsp
Method
Heat oil in a pan fry the above ingredients one by one ,till light brown.Cool it & grind it to a smooth paste.Serve it with rice or tiffins.

Wednesday, April 8, 2009

Peanut Chutney


Ingredients
Peanut roasted-1/2 cup
Onion chopped-1/4
Green chilles-1
Red chilles-1
Tamarind paste-little
Brown sugar or sugar-a pinch
Salt to taste
Jeera-1/4tsp
Dhania-1/2tsp
Oil-1tsp
Method
Heat oil in a pan fry all above things one by one.Cool & grind to a smooth paste.

Monday, April 6, 2009

Ginger Chutney


Ingredients
Ginger chopped-1''
Oil-3tsp
salt to taste
Tamarind paste-1/2tsp
Dhania-1/2tsp
Channadhal-2tsp
Uraddhal-2tsp
Jeera-1tsp
Hing-1/2tsp
Red chilles-2
Brown sugar or Jaggery-2tsp
Tempering
Mustard-1/4tsp
Uraddhal-1/4tsp
Jeera-1/4tsp
Curry leaves
Method
Pour 1tsp of oil and fry all above things except jaggery,till brown.Cool and grind to a smooth paste with jaggery.Temper it.Serve it with any Tiffin items.

Monday, March 30, 2009

Coriander Chutney

Ingredients
Corriander leaves-1/2 bunch
Salt to taste
turmeric powder-a pinch
Hing-a pinch
Ginger-1/4''
Red chilles-4
Uraddhal-1tsp
Channadhal-1/2tsp
Jeera-1/4tsp
Tamarind-little(optional)
oil-1tsp
Method
Heat oil in a pan fry all the above ingredients one by one.cool it and grind it to a smooth paste.



Wednesday, February 25, 2009

Red Bell Pepper Chutney / Red Capsicum Chutney

Ingredients
Red bell pepper/capsicum)-1
(You can also use yellow Capsicum )
Ripe green chillies-2
Garlic-1
Salt-to taste
Tamarind-1/4 tsp(optional)
Oil-2tsp
Tempering
Mustard-1/4 tsp
Jeera-1/4tsp
Curry leaves
Method
Grind bell pepper,salt,garlic & ripe green chillies.
Pour oil in a pan fry the bell pepper mixture till raw smell disappears.
Heat oil & temper it with above ingredients.
Pour it into the chutney mix & serve it as a side dish for tiffin.

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