View Full Version : Pickle/Chutney Variaties

03-31-2004, 07:06 PM
3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
3/4 cup red chilli powder
1 tbsp. turmeric
1 cup vinegar
1 cup jaggery grated

Cut carrots lengthwise into four, or six, if very thick.
Cut lengths into 1 1/2 inch stubs. Keep aside.
Separate cauliflower florets.
Break to halves if very big.
They should match size of carrot pieces.
Add chilli, salt, turmeric. Toss well.
Transfer to a clean dry bowl,
Keep in sun for 4 days.
Heat vinegar till warm.
Add jaggery, stir.
Heat further till vinegar is very hot, and jaggery has melted.
Cool to room temperature. Add to sunned vegetables.
Transfer to a clean dry pickle jar, close lid tightly.
Marinate in a warm dark place for 5-6 days.
Turn well with a spoon.

03-31-2004, 07:07 PM
Cauliflower Chutney

1 medium sized cauliflower.
1 lemon
3 tsp red chilli powder
2 table spoon cumin powder
2 tsp jeera powder
2 tsp mustard powder
2 tsp methi powder
2 tsp salt
2 flakes garlic
Cut florets and soak in salt water for 25 minutes, then dry them on tissue paper.
Mix above all powders including salt and add dried florets to it.
Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.
When it gets roasted add crushed garlic and curry leaves to it.
Remove from the stove and pour this to florets and mix well.
Finaly add lemon juice to it. Let it stay it for one day so that all spices and lime juice gets into it which makes chutney more tasty.
Serve with hot steamed rice.

03-31-2004, 07:07 PM
Chammandi Podi

A large bunch of fresh coriander leaves
2 tbsp white til ( sesame) seeds
4 tbsp chana dal
4 tbsp fresh grated coconut or dessicated powder;
8 to 10 dried red chillies
4 cloves garlic, chopped roughly;
1 tbsp tamarind powder or a lemon size dry tamarind
1-1/2 tsp salt
Roast dry the sesame seeds till they are about to splutter, add chana dal till it starts turning slightly brown.
Add the dried red chillies, the grated coconut or dessicated powder, and garlic. Roast till the coconut is dry and turns slightly brown.
Remove and transfer the roasted ingredients to a flat dish to cool .
Slightly roast the air- dried coriander leaves .
First grind roughly the roasted ingredients along with tamarind/amchur powder and salt, then add the dry roasted coriander leaves and salt and grind some more till all the ingredients are thoroughly mixed to a a consistency not too fine.

03-31-2004, 07:08 PM
Chana Dal Chutney

Chana dal - 3 tbsp
Urad dal - 2 tsp
Red chillies - 4 - 5
Curry leaves - 2 - 3 leaves
Onion - 1 whole
Garlic pod - 1
Tamarind - 2 inches (soaked in little water)
Oil - 2 tbsp
Coriander leaves
Fry the dals, red chillies, onion and curry leaves in some oil till light brown.
Add tamarind water and garlic pod and grind to a coarse paste.
Splutter mustard seeds and red chillies and add the ground mixture.
Garnish with coriander leaves.

03-31-2004, 07:08 PM
Chick Pea Chutney

1 cup boiled chick peas
2 tbsp Tahini sauce
3 tbsp yogurt
2 cloves garlic
1-2 green chillies
3 tbsp olive oil
Salt to taste
Lemon juice
Few mint leaves
Boil the chick peas and set aside to cool.
To it, add the chilli, garlic, salt, a little water and grind in a blender to a smooth paste.
Remove from blender, stir in the yogurt, lemon juice, tahini sauce and 2 tbsp olive oil and mix thoroughly.
Pile it in a bowl, add the remaining olive oil to the top and decorate with a few mint leaves.
Chill for a couple of hours in the fridge
Serve with warm pita bread.

03-31-2004, 07:08 PM
Cilantro Chutney

1 bunch of cilantro
Pinch of salt
1 garlic clove
Hand full of finely crushed peanuts
Few drops of lemon juice
Hot chilly peppers
In blender, mix above ingredients to a fine paste. Add a few drops of water, if needed.
Serve with any friend appetizers, rice or main dishes.

03-31-2004, 07:09 PM
Kadamba Chutney

Japanese eggplant -1
Red bell pepper -1
Onion -1
Tomato -2
Coriander -1(bunch)
Mint -1(bunch)
Red chili -6 or7
Tamarind -little
Salt -to taste
For seasoning
Mustard seeds -1 teaspoon
Urad dal -1"
Curry leaves -(little)
Hing -1/4"
Oil -3"
Keep frying pan in the cooktop.
Pore oil into the pan, when oil becomes hot put all those seasoning and red chillies.
Then add one by one all those ingredients. Fry for few minutes.
Allow it to cool.
Grind them in the blender.
Serve with idli, dosa, even rice and chappati

03-31-2004, 07:10 PM
Khajoor Chutney

12-14 Khajoor (Dates) with the seeds removed
Two teaspoonfuls of tamarind paste
Jaggery - 50 gms
Half teaspoonful Salt
1 teaspoonful Red Chilli Powder
1 tablespoon cumin seed powder
1 tablespoonful coriander seed powder
Boil the dates for 15 to 20 minutes. Don't add water in excessive quantities. Add enough water to immerse the date seeds.
Allow them to cool, and them put them in the mixer.
Add the tamarind paste, salt, chilli powder, Cumin seed powder, and Dhania powder.
Grind into a fine paste, and pour it into a ceramic container. Do not use steel / metal utensils.
Add Jaggery, and dissolve it into the mixture.

03-31-2004, 07:10 PM
Mango Chutney

1 raw Mango
2 tsp Red chilli powder
Fried Methi seeds
Remove the skin of mango.
Cut or grate in to small pieces add red chille powder, salt, methi seeds jaggery.
Then grind by adding little water.

03-31-2004, 07:11 PM
Spicy Lime Juice Chutney

1/2 cup of fresh lime juice
1 1/2 teaspoon chilli powder
1/4 tea spoon methi powder
1 teaspoon salt
1/2 teaspoon oil
Mustard seeds
Add chilli powder, salt and methi powder to lime jiuce and mix it well.
Heat oil and asefotida and mustard seeds when the mustard seeds pop add to the spicy lime juice mixture.

03-31-2004, 07:11 PM
Spinach Chutney

Bunch of Spinach leaves
Chana dal 1 tbs.
Urad dal 1tbs.
Tamarind juice, paste
Red Chilies
Boil the spinach and drain the excess water, don't throw away excess of water you can use it while grinding. Roast the Chana dal, Urad dal , Red Chilies with or without oil.
Allow it to cool, now in the grinder add this roasted mixture, boiled spinach, coconut, tamarind paste and salt, as far as adding the water while grinding is concerned you can use the drained water.

03-31-2004, 07:12 PM
Tomato and Ridge Gourd Chutney

1 medium size ridge gourd
2 tomatoes.
1/4 sp tamarind paste.
2 spoons oil.
6-7 methi seeds,
1 tsp udad dal,
1/2 sp mustard seeds,
3 large dried red chillies,
A pinch of asafoetida.
A pinch of turmeric,
1/4sp sugar and salt to taste.
Finely chopped coriander for garnishing.
Peel the ridge gourd cut into small pieces.
Cut the tomatoes into small pieces.
Take 2 tsps of oil in a small pan, put methi seeds, mustard seeds, udad dal, red chillies and pinch of asafoetida and fry until the mustard seeds splatter.
Cook the ridge gourd and tomato pieces in 1 tsp oil.
Now blend everything together after adding turmeric powder, salt, tamarind paste and sugar into a fine paste.
Garnish with finely chopped coriander.