CHUTNEY VARIETIES
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Thread: CHUTNEY VARIETIES

  1. #1

    Default 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.

  2. #2

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    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.

  3. #3

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    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.

  4. #4

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    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.

  5. #5

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    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.

  6. #6

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    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.

  7. #7

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    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.

  8. #8

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    TOMATO CHUTNEY:
    The same method like capsicum chutney, but you have to add tomatoes instead of capsicum

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