CHUTNEY VARIETIES
கத்தரிகாய் சட்னி:
Ingredients:
Red chillies- 8
Onions - 2
katharikai(egg plant) -1/4 kg
Tomatoes - 2
Tamarind and salt for taste
METHOD:
First fry red chillies until it becomes brown and then add chopped onions and eggplant, then add tomatoes. then grind with tamarind and salt and do the seasoning with mustard seeds and urad dhal.
SPICY COCONUT CHUTNEY:
Ingredients:
2 cups grated coconut
3/4 cups water
8 dried chillies
3 tbsps oil
1 cm piece ginger
1 tsp mustard seeds
1/2 tsp tamarind paste
1tsp urad dall
Enough salt
3 onions chopped coarsely
Method:
Grind grated coconut, dried chillies, ginger, tamarind paste, salt and chopped onions in a blender with water until smooth.
Heat oil , add mustard seeds, urad dall. fry till fragrant.add curry leaves,onions.
When onions turn golden brown in color add in the blended mixture. when chutney comes to boiling pointtransfer it in to a bowl
This chutney tastes good with idly or dosa.
MANGO CHUTNEY:
INGREDIENTS:
raw mango 1
jaggery
fenugreek seeds 1tsp
asafoetida 1/4 tsp
turmeric 1pinch
salt
dry grated coconut 1/2 cup
Red Chillie powder 1-1/2tsp
Method:
Peel the raw mango and grate it.
Roast fenugreek seeds till they are light brown color Add the cooled roasted fenugreek seeds to the grated mango along with all other ingredients.
Keep the mixture for 1/2 an hour and grind it.
Serve it with Rice and spread it over hot chapatti along with ghee.
PEANUT CHUTNEY:
Ingredients
Peanuts Dry 100g
Dry red chillies ( to your taste)
Oil 1tsp
Tamarind (small marble size)
Salt to taste
Fresh coriander few strings
Method:
Dry roast the peanuts in a kadai until peanuts are crisp.
Remove peanuts put oil and rost chillies till crisp take care not to burn.
Let it cool down then grind together peanuts, chillies, tamarind, salt.
Once it's coarse add water and grind it to a smooth consistency.
Add fresh chopped coriander grind few seconds. Now chutney is ready to enjoy with chapatti, dosa, uppuma. It can be used as a dip for nibbles.
Peerkankai Chutney
Ingredients
One Large Onion
Green Chillies - 4 or more according to your hotness.
Tamrind - a little.
Salt - According to your taste
Peerkankai - Small size.
Urad dhal - 3 tsp.
Mustard seeds & Curryleaves - for seasoning.
Method:
Remove the skin from the Peerkankai. Wash & Cut it into small pieces.
Cut the onions into small pieces, fry the onions, peerkankai & Green chilies for 5 minutes. Fry the urad dhal alone till it turns to golden brown.
Grind all the ingredients with tamarind & salt, adding little of water.
Finally season the Peerkankai chutney with mustard seeds & Curry leaves.
Instant Tomato Chutney
Ingredients
Fresh Tomatoes 250 gms
Red chilli powder 4tsp
Fenugreek seeds 2tsp
Turmeric 1tsp
Mustard seeds
Cummin seeds
Salt to taste
Asafoetida 2tsp
Oil 1 small cup
Method:
Chop tomatoes into very fine pieces.
Heat oil in a pan and add mustard seeds and cummin seeds and when it splits add asafoetida, turmeric powder and also the chopped tomatoes. Mix for a while and add salt and when it is cooked add chilli powder and mix thoroughly. The oil should form a layer on the chutney.
HINT: Instead of tomatoes you can use canned tomatoes.
Capsicum Chutney
Ingredients
Capsicum (green, Orange, yellow or red): 3 nos.
Garlic: 6 flakes.
Urud dhal: 2 tsp
Channa dhal: 2 tsp
Mustard Seeds: 1 tsp
Jeera: 1 tsp
Red Chillies: 6
Tamarind: Small lemon size ball.
Salt: according to taste
Method:
Fry Capsicum and Garlic until soft and keep it aside.
Fry Urud dhal, channa dhal, Mustard seeds, Red chillies and jeera until golden brown and keep it aside.
Fry tamarind for 1 minute.
Grind all items together until it becomes paste.
TOMATO CHUTNEY:
The same method like capsicum chutney, but you have to add tomatoes instead of capsicum
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