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

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