I am planning to list all my favorite chutneys here - some are adapted from online recipes, others learnt from neighbors/friends. Thanks to everyone!!
Coconut Chutney
My all-time favorite chutney! There were 2 versions here, but I deleted the first version since I always use the II one now. But still want to mention that reading the previous version made me realize the ways in which my cooking has shifted in the last 1 year (in 2023). Ghee instead of oil, hing added wherever possible, roasted peanuts, tamarind. Also, this version is really very good.
- Put in mixer -
- roasted groundnuts (I usually have some in fridge)
- roasted chana daal (optional)
- ginger
- green chillies
- hara dhaniya (optional)
- add tamarind water to liquefy
In bowl, pour mixer contents and add:
- Grated fresh coconut
- salt, bhuna jeera
- more water if needed.
Tempering with
- ghee
- rai
- whole red chillies
- hing
- curry leaves
Today, I made a slightly different version with lots of fresh coriander added to it. It was amazing! Sticking to this if I have coriander handy.
Til Green Chutney
1 cup white sesame seeds or til
1 bunch coriander leaves
5 garlic cloves
3 green chillies
3 tbsp lemon juice, Salt
Dry roast the sesame seeds on a pan for five minutes, at a medium to low flame.
When cooled down, put the roasted sesame seeds to a mixie jar, along with the coriander leaves, garlic and green chillies.
Grind to a fine paste by gradually adding lemon juice. Taste for salt, and serve the chutney.
Allam pachadi or ginger chutney
Perfect side for pesarattu or green mung crepes.
Ginger: 1/4 cup (peeled and chopped)
Powdered jaggery: 1/4 cup
Tamarind paste: 1 Tbsp
Dry red chillies: 3-4 (according to spice tolerance)
Salt, Asafoetida: 1 pinch
-For tempering:
Oil: 1 tsp, Mustard seeds: 1 tsp, Curry leaves: 1 sprig, Methi daanaa: 1/2 tsp
-Soak dry red chillies in water for ten minutes.
Blend the peeled and chopped ginger along with the soaked red chillies, jaggery, tamarind paste, salt and asafoetida to make the chutney.
-Add tempering with oil, mustard seeds, curry leaves and fenugreek seeds.
Tomato Chutney
Oil: 1 tsp
Tomatoes: 2, Onion: 1
Curry leaves: 1-2 sprigs
Coriander leaves and stem
Dry red chillies: 2-3 (or, green chillies)
Frozen grated coconut: 2 Tbsp (Coconut cubes tend to spoil very fast, so I grate and freeze them as soon as they are delivered. Then use as needed,)
Salt: to taste
-For tempering:
Oil: 1 tsp, Mustard seeds: 1/2 tsp, Cumin seeds: 1/2 tsp, Urad dal: 1/2 tsp, Curry leaves
Asofoetida or hing: 1 pinch
To a pan, add oil, cubed tomatoes, onions, curry leaves and dry red chillies.
-Cover and cook for 2-3 minutes. Once done, add grated coconut, coriander leaves and stems. Turn off the stove. Allow everything to cool down.
-Blend and add salt to the chutney.
-Add tempering
23/10/2023
Tamil-style Pudina chutney, or, Pudina thogayal
- Oil: 1/2 Tbsp
- Pudina: 1.5 cups
- Urad dal: 3 Tbsp
- Dry red chillies: 4-5
- Tamarind: gooseberry sized ball
- Salt
- For tempering: Oil, Mustard seeds, Hing, Curry leaves
Heat oil, and add urad dal and dry red chillies. Add tamarind and allow everything to fry until the urad dal turns light brown.
Turn off the heat and add the rinsed pudina and mix well until it wilts.
Allow everything to cool, then transfer to a blender with some salt to taste. Make a coarse chutney by adding a little water(if needed).
Add tempering with oil, mustard seeds, hing and curry leaves.
Tomato ki khatti-meethi-teekhi chutney
- Oil – 1 table spoon
- Nigella seeds/kalonji – 1 tsp
- Tomato – 4 (250 gm) - This was in original recipe, I used 6 but the chutney was not enough! I think at least 8 tomatoes in future.
- Salt – 1 tsp
- Jaggery (beaten) – 3 table spoon
- Black Pepper (ground) – 1 tsp
- Red Chilli powder – 1 tsp
Tomato-Flaxseed chutney
- 3/4 tbsp urad dal split
- 3/4 tbsp chana dal
- 2 - 2 1/2 tbsp flax seeds
- 5-6 long dry red chilies
- 3-4 medium sized tomatoes finely chopped
- salt
- Optional - tadka of rai and heeng
Tomato-til chutney
- Tomatoes
- Green chillies
- Til
- Garlic
- Dhaniya
- lemon
Imli khatti-meethi chutney (Saunth)
- Imli/Tamarind - 1/4 cup
- Palm jaggery (Or, any jaggery)
- Saunth
- Bhuna jeera
- Black salt, red chilli powder
- Dates - 1 cup (optional)
Healing amla curry leaves chutney
- 3 fresh amlas chopped
- 3-4 fat green chilies, the mild hot variety is better
- 8-10 full grown springs of curry leaves
- 3-4 garlic cloves
- salt, pepper
Coconut Sambal
- Grated coconut - 1 cup
- Dried red chili – 8 to 12
- Small onion / Shallots – 5 to 7
- Lime – ½
- Sugar – ¼ tsp
- Salt
Orange chutney
- 1 Tbsp oil with
- 1/8 tsp mustard seeds
- A fat pinch of heeng (I love how she writes "a fat pinch")
- 7-8 curry leaves, torn
- 1-2 green chilies, sliced
- 1/8 tsp turmeric powder
- 2 tsp ginger, finely chopped
- 1.5 tsp sugar/ more if needed
Garlic Chutney
- Oil – 4tbsp
- Heeng – ½ tsp
- Cumin
- Curry leaves
- Garlic cloves – 15
- Kashmiri Dry Red Chilli (soaked) – 2-3 (the original recipe said 12!)
- Water – ¾ cup
- Gur – ¼ cup
- Lemon – 1
- Heat some oil in a pan and add heeng, cumin seeds and mustard leaves to it with garlic.
- Once toasted, add some soaked kashmiri red chillies to the pan along with some water, jaggery and lemon, salt.
- Reduce the water and allow it to cool before blending
Tomato-Sesame seeds chutney
- 1 Tbsp oil
- fenugreek seeds, cumin seeds, coriander seeds
- 2 big garlic cloves, 3 green chillies
- 2 Tbsp sesame seeds
- 3 Cubed Tomatoes
- Salt as needed
- 1 tsp jaggery
- 1/4 Cup water
- Oil - 1 Tbsp
- mustard seeds, cumin seeds, 1 tsp urad dal, 1 dry red chilli, curry leaves
Mango khatti-meethi chutney
- 1 mango - chopped into small-ish chunks
- 1 tsp ghee
- Add cinnamon piece
- Add a little ginger paste
- Add mangoes
- Add some sugar, red chilli powder and salt
- Cook for 3-4 minutes, and let it cool down. There should be a caramel-saucy liquid around the mango chunks. I think kalonji and heeng will also go well in this, will try next time.
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