Archive for the ‘CHUTNEY’ Category
BOMBAY CHUTNEY
Ingredients
Besan – 3 tsp
(Kadalai mavu)
Onion – 1 Nos
(finely chopped)
Tomato – 2 nos
Green chilies – 4 Nos (slit it length wise)
Oil – 2 tsp
Turmeric powder – 1/2 tsp
For seasoning
mustard seeds – 1/2 tsp
curry leaves – 10 to 15 nos
oil – 2 tsp
Procedure
-Mix the besan with 1 tumbler of water. Make it into a dilute batter.
-Apply oil in the pan and allow mustard & cumin’s seeds to splutter . Add finely chopped onion, tomato, curry leaves and the green chilies.along with turmeric powder. if needed add 1 ladle of water to cook the onion.
- Cook till the onion is soft and now add the besan batter and cook it for 5 minutes.
- The gravy will start thickening and will not stick to the pan . This is the consistency. Garnish it with finely chopped coriander.
You can also add 1/2 tsp lemon juice to increase the flavour and taste. This chutney goes well with chapati & poori . It is very easy to prepare. It will hardly take 10 minutes to prepare.
Ellu (TIL) Chutney,
It is a very healthy chutney. Always eat ellu occasionally. It will increase your weight but it is vary tasty.
Ingredients
White Til (Ellu)seeds – 2 tablespoon
Grated Coconut – ½ cup
Red Chillies – 3 to 4 Nos (depending on the size)
Tamarind – a small gooseberry size
Salt – 1 teaspoon or as per taste
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
-Clean the til seeds and fry it in a dry kadai till it pops up. Allow it to cool.
- Grind the fried til, coconut, tamarind , chillies with salt into a fine paste
-Season it with mustard, urud dhal and curry leaves.
TOMATO CHUTNEY
Ingredients
Tomato – 3 Nos
Onion (big one) – 1 Nos
Green chilies – 4 Nos
methi powder
- 1/4 tsp
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
-Chop onion , chilies and tomatoes into small pieces. Apply 1 tsp of oil in the kadai and fry them till the onion is softly cooked.
- Allow it to cool and grind it into a paste .
- Season it with mustard, urud dhal , methi powder and curry leaves.
This chutney goes well with chapathi, dosa, idili and poori. You can also use it as a spread for bread toast.
Ingredients
To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
- Season the mustard seed, urud dhal and the curry with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).
Always add the seasoned things at the time of serving to retain the freshness.
You can make small changes to do different kind of chutneys
1 Coriander Chutney
The procedure is same as that of pure coconut chutney. While grinding you have to add finely chopped coriander.
2Pudhina Chutney
The only change you have to make is add pudhina (mint) leaves.
Remove the leaves form the stem. Wash it thoroughly. Apply some oil in the pan and saute the leaves for about 2 minutes.
Grind it with coconut, fried gram and green chilies.
Mint is full of iron . At least try to have it once a week. Seasoning and the other things remain the same.
3 Capsicum Chutney
The procedure is same as that of pudhina chutney. Instead of pudhina use capsicum.
Cut into small pieces and fry them in the kadai. You need not fry for a longer period. Just 2 minutes of cooking will do.
PURE COCONUT CHUTNEY
Ingredients
To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
- Season the mustard seed, urud dhal and the curry with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).
Always add the seasoned things at the time of serving to retain the freshness.
