Chutneys Of India

Chutney is an integral part of Indian Food. We love to have it with main course, with any snack item or with any breakfast item. In South, Coconut is mostly the base of any chutney. As we go up towards north, chutneys become more tangy with addition of lemon and herbs. Coconut chutneys are my favourite to have with Idli, Dosa, Uttapam, Upama, Appe or Wada. For lunch, I usually prefer tomato chutney or mango chutney. During snacks, a simple mint chutney or tamarind chutney will do wonder while garlic chutney goes best during dinner. Some of my favourite chutneys are listed here while the rest, you can find below :


Ginger Coconut Chutney:





What You Need:

1/2 inch ginger
1 cup grated coconut
1 green chili
salt to taste
Grind to a smooth paste in blender.
Add some water if needed

For Tempering:

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp chana dal
few curry leaves
1 dry red chili
1/2 tsp hing

Steps To Make:

Heat oil. Add all ingredients one after another.
Add to coconut ginger chutney.
Chutney is ready



Ridge Gourd Peel Coconut Chutney







What You Need:

Skin of 2 Ridge Gourd
½ cup coconut
2 dry red chili
2-3 garlic pod
½ inch ginger(optional)
1 tbsp jaggery
Salt to taste
½ tsp mustard seeds
½ tsp cumin seeds
½  tsp fennel seeds
1 tbsp oil

Steps to Make:

Heat oil. Add all the ingrediesnt to the pan.
Roast for a minute or two on low flame.
Grind to a smooth paste.
Add 2-3 tbsp of water



Garlic Mint Chutney





What You Need:
8 to 9 garlic pods
1 tomato chopped
1 tbsp coriander seeds
Salt to taste
Sugar to taste
½ cup mint leaves
1 tsp red chili
2 tsp oil

Steps To Make:

Add all ingredients except oil to a blender.
Ground to a smooth paste.
Heat oil in a pan.
Add the ground paste to the pan.
Cook for two minutes on low flame.
Chutney is ready to serve.


Mango Jaggery Pickling Chutney:



What You Need:
1 raw mango peeled and cut into small pieces
3 tbsp jiggery
1 tbsp mustard oil
1/4th tsp each : mustard seeds, cumin seeds, fennel seeds, fenugreek seeds
1 dry red chili
Pinch of salt
Pinch of turmeric powder

Steps To Make:

Heat oil in a pan till it reaches smoking point.
Add all seeds, mango pieces, salt, turmeric powder, jaggery and cook on low till jaggery melts.
Grind to a smooth paste

Rohu Fish Curry with Cauliflower and Potato




A nice twist to the regular fish curry. Add some cauliflowers and potatoes to it and enjoy with simple steam rice and some salad.


What You Need:

750 gm Rohu/Katla cut into medium pieces
7 to 8 cauliflower florets
2 potato peeled and cut into cubes
3 big onion
4 tomatoes(I like adding plenty of tomatoes in evry dish)
2 green chili – Slit slightly in the center
4 medium size potato boiled and skin taken off- each cut into 4 equal size
1 tsp turmeric powder
3 tsp red chili powder
1 tbsp coriander powder
2 dried mango pieces ( Called Ambuda in Orissa)
1 tsp chopped coriander
4-5 curry leaves
1 tsp cumin seeds
1 bay leaf
1 tsp sugar
Salt to taste
4 tsp ginger garlic paste
1 tbsp lemon juice



Steps To Make:

Wash the fish fillets properly under running water.
Marinate fish with 2 tsp ginger garlic paste, lemon juice, salt , ½ tsp turmeric powder and 1 tsp red chili powder for 2-3 hours in fridge.
Grind Onion and Tomato together in a blender.
Heat Oil in a Deep Kadai and deep fry the fish pieces, one at a time. Do not add too many pieces as fish will stick to each other and then break down.
You can shallow fry or pan fry the fishes too.
Repeat the same with cauliflower and potaoes.
Take 3 tbpn of the same oil in another clean wok, add curry leaves, sugar and cumin seeds.
As the seeds start spluttering, add bay leaf, 2 tspn ginger garlic paste , onion and tomato paste.
Cook for 10-15 minutes till the spices start leaving oil on sides.
Add ½ tsp turmeric powder, 1 tsp red chili powder and again cook for some time. Add 3 cups of water
And cook for 5 minutes or more till the gravy starts boiling.
Add the dried mango pieces at this point.
Boil the gravy for some more time. Add the potato pieces, fried fish , cauliflower salt and Green chili.
Cook for another 5 minutes . Serve with rice and raita.

Salmon Fish Steak Served with Mashed Green Peas




Salmon is one of the best sources of omega-3 fatty acids. It also provides valuable minerals. When buying salmon, look for one which smells like an ocean breeze  and not fishy. Look for bright pink skin, bright bulging eyes and firm  fresh smelling flesh. The fillets or steaks should look moist and slightly translucent , the flesh should feel resilient.

Salmon has lot of taste of its own. Hence, it does not require much spices to cook. Do not over spice it while cooking.

What You Need:

Salmon Fish Steaks
Salt to taste
Freshly ground pepper
Zaatar Powder - A middle eastern spice mix
Oil 2 tsp
Juice of 1 lemon

1 cup green peas
1 tbsp full cream
pinch of salt
pinch of ground pepper

Steps To Make:

Marinate fish with salt, pepper and zaatar powder.
Heat oil in a grilled pan .
Cook fish on both sides till done.
Squeeze lemon while fish is getting cooked or once already cooked.



Cook green peas in 2 cups of boiling water for 2 minutes.
Strain and blend to a fine paste along with cream, salt and pepper.

Serve Fish Steaks with Mashed Green Peas.

Serving chips is your choice. I used some baked corn chips to finish the dish and served with mixed fruit juice.



Zero Oil Sabudana Appe




Appe Making cookwares are amazing.And when you have one made up of cast iron, they can do wonders in your kitchen. I have been experimenting lately with it and I am pretty shocked and happy with the results. They make for a perfect evening tea time snack.

Sabudana Wada is a favourite of many. However, the amount of oil it soaks in when fried is definitely not recommended. You can use Air fryer to make sabudana wada. However, if you want an easy and cheap way out, appe making cookware would be the most ideal substitute.

What You Need:

Ingredients would be the same as Sabudana Thalipeeth Mentioned here

Steps To Make:

Make small round balls and put one in each mould.
Cook on all sides
Serve with sweetened curd

Note: add 1 drop of oil in each mould if you dont want zero oil.. Still it is better than deep frying them