Chutnies are important not only for snacks but they are an integral part of the main course too. Chutnies are generally spicy they can also be made sweet. In their absence an Indian meal remains incomplete. Find here different kinds of chutnies such as mango chutney, hari chutney, mint chutney or pineapple chutney. These chutnies can be served with kababs or aloo tikkis or with the vegetable pulao alike. Here we have collected few chutney recipes.
* 4 green apples * 2 tablespoons vegetable oil * 1 tablespoon mustard seeds * 1 onion -- diced * 1 red bell pepper -- cored and diced * 1 teaspoon salt * 2 teaspoons pureed garlic * 1 serrano chiles -- diced with seeds, -- up to 2 * 1 teaspoon ground ginger * 1 teaspoon ground allspice * 1/4 cup raisins * 1 cup packed brown sugar * 3/4 cup red wine vinegar * 1 cup water
Method :
Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent.
Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute. Add remaining ingredients, including reserved apples.
Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.
Yield: 3 cups c.1997, M.S. Milliken & S. Feniger, all rights reserved
* onions - 6 to 8 * tomatos - 3 * red chillies - 8 to 10 * garlic - 5 to 5 flakes minced * corainder - 1/2 bunch * comin seeds - 1 tsb * gingly oil - 1/4 cup * salt to taste
Method :
Fry the cumin seeds and onions until onions become transparent. Then fry the tomatos until it is well cooked. Now switch of the gas and allow it to cool little bit. Now add the red chillies, garlic, coriander leaves, salt and little bit of water.
This chutney should not be loosy. If it is too spicy add little bit of oil.
* 6 c Chopped sweet onions * 1/2 c Fresh lemon juice * 2 ts Whole cumin seed * 1 ts Whole mustard seed * 1/2 ts Tabasco sauce * 1/4 ts Red pepper flakes * 2 ts Ground chili pepper * 1/4 c Light brown sugar * 1 ea Salt to taste
Method :
Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal.
* 25 Raw Mangoes * 250gms Chili Powder * 250gms Mustard Powder * 250gms Salt * 5 Garlic Pods * 500ml Oil * 1tbsp Turmeric Powder
Method:
Avakai Chop the Mangoes into big pieces with the skin. Spread the pieces on a cloth and allow them to dry overnight. Mix all the other ingredients with Oil to make a thick Masala paste.
In a previously sterilized clean and dry glass jar, spread a layer of Mangoes followed with a layer of Masala. Repeat for the remaining Mangoes.
Close the jar tightly and deep aside for 4 or 5 days. On the 6th day open the jar and mix the pickle with a dry spoon and close the lid.
* 1 tablespoon ground ginger root -- grated * 1/2 teaspoon to 1 tsp. hot green chiles -- minced * 1 teaspoon (heaping) sugar * 3 tablespoons cashews * juice of 2 lemons * 1/2 teaspoon ground caraway seeds * salt to taste * 2 cups cilantro leaves
Method :
Place all ingredients except cilantro in a food processor or blender. Blend until smooth. Slowly add handfuls of cilantro and continue blending until chutney is smooth. Adjust seasoning to taste by adding small amounts of any ingredient until desired flavor is achieved. Let sit 2 hours or overnight for flavor enhancement.
* 10 Spoon Jiru * 1/4 Tsp Tumeric * 1 Tsp Salt * 1 pinch of Hing * 1 or 2 TSP Cayon red chili powder * 8 to 10 Garlic glove * Brown suger * Vegan margarine
Method :
Grind above ingredients in a blender untill it becoms powder, Remove above and store in bowl Grind 8 to 10 Garlic cloves in a blender separately and mix with above, add brown sugar to above mix and add two to three spoons of margarine to mix. This Garlic Chutney wil be stored outside for long time.
* Eggplant - 2 Long Medium Sized (cut into 2" Long Cubes) * Indian Short Green Chiilis - 16 Nos. * Tamarind - Dice Size (Less than Marble Size) Ball * Oil to Fry (may be 2 - 4 Tbl Sp)
Method : 1. Take Oil in a sauce pan, Put the cut eggplant and Green Chillies Fry them until eggplant seems to be absorb the oil and becomes tender also eggplant raw smell is not there (takes atleast 15 minutes).
2. Cool it
3. Grind it along with tamarind in the Mixie until it is fine-don't add water(if not grinding add little water
4. Season it
Serve it with Hot IDILI and Dosai.
Variation : Can add fresh Cilantro or coriander leaves while grinding
* Coconut (fresh) - coconut (shredded or cut in small pieces) * Green Chillies - 5 (cut in pieces) * Curry leaves - 6 leaves * Tamarind - 1/3 teaspoon if using concentrate - 1/3" piece (if using fresh) * Mustard- 1 tsp. * Asafoetida- 1/3 tsp. * Garlic - 1 clove (optional) * Urad dal - 1 tsp. (optional) * Fried channa dal- 1/3 cup. (optional) * Oil - 2 tsp.
Method :
1. Grind shredded coconut, chillies, tamarind, channa dal & 3 curry leaves until it is ground fairly well. Remove it from the blender and pour it in a small container.
2. Heat the pan and add the oil. Heat for about 1 minute. Add the mustard, asafoetida, urad dal and the remaining 3 curry leaves. Fry for about 2 minutes.
3. Add the ingredients from #2 in to the #1 mixture and mix well and serve wit hiddli or dosais.
Fried Channa dal - is called "pottu kadalai" or "Oodaitha kadali" in Tamil.
Reasons for not using URAD DAL, GARLIC: I have found that these two ingredients change the taste of the chutney if it is saved for the next day which I didn't care for. So, if you plan to make a whole lot and save it for next day or two, I suggest you not to use the urad dal or garlic.
Grate the carrots. Chop the coriander leaves finely. Chop green chilli and tomato. Heat one tablespoon of oil in a pan and fry the carrot and green chilli till they are cooked. Add tomato and fry till it gets soft. Remove from pan and allow it to cool.
Heat half a tablespoon of oil in a clean pan and fry the red chillies and black gram dhal till the dhal turns light brown in colour. Let it cool.
Grind coconut, salt, the fried items, and the carrot - tomato mixture into a smooth paste adding three quarter cup of water. Heat the remaining half a tablespoon of oil and add the mustard seeds and hing powder. When the mustard splutters, pour into the chutney - when cold. Serve this colourful chutney garnished with coriander leaves
* ½ kg Brinjals; * 1 tspn Chillie Pwd; * ½ Tspn. Turmeric Pwd; * Salt to taste; * Seed less Tamarind as big as a gooseberry; * ¼ cup Yellu Oil for frying Brinjals; * Green Chillies that turn red 6 nos. * ½ tspn Asafetida pwd;
For Seasoning:
* 4-6 Tbspns Yellu Oil (you could use the oil from the fried brinjals); * 1 tspn. Mustard Seeds; * Curry Leaves a Sprig; * 2-3 Dry chillies de seeded & broken up;
Wash & cut the Brinjals into cubes – keep aside.
Take a Kadai (wok) add oil for frying the Brinjal pcs. – fry till the Brinjals change colour & are soft – remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green chillies that turned red, along with the Tamarind & salt to a fine paste & keep aside.
Now take a kadai, pour the oil kept for seasoning – when oil is hot add the seasoning ingredients & fry till Mustard seeds crackle, add the Chillie pwd, Turmeric Pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface – now add the fried brinjal pcs. & Asafetida pwd mix well & continue to fryfor another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat – cool –Bottle & use.
* 1 Lg Yellow Onion, Diced Small * 2 Tb Peanut Oil * 1 Unripe Mango, Peeled And Diced Small * 1 C White Vinegar * 1 C Fresh Orange Juice * 1 Lb Very Ripe Bananas, Sliced About 1/4-inch Thick * 1 Tb Grated Fresh Ginger * 1/2 C Raisins * 1/2 C Dark Brown Sugar, Firmly Packed * 1 Tb Finely Chopped Fresh Serrano - Or Jalapeno Chile (Or You May Substitute 3/4 Tbls -Red Pepper Flakes) * Salt And Freshly Cracked Black Pepper, To Taste * 1 T Allspice
Method :
Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat.
Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more.
Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature.
Serve or store in the refrigerator, covered, for up to 2 weeks.
NOTE: Use this basic chutney with your very spicy hot dishes. Yield: About 5 Cups
Andhra special tomato Chutney, It can be served along with pakoras, can be mixed with rice, can be eaten with dosa and many more
* 1 table spoon mustard Seeds * 4-6 methi seeds * 5 red chilli * pinch of asefodia * 1/2 tea spoon of turmeric * Salt to taste * 2 chopped onion * 6 Tomatoes * 2 table spoons of tamarind Plup * some corriander
1)Add 2 Table spoons of Oil in kadai, now fry mustard seeds, methi,red chillies and aseofodia and keep it aside leaving the oil behind in the kadai. 2)NOw fry the onion till golden brown and keep it aside leaving the oil behind in the kadai. 3)Now add tomatoes when hald boiled add tamarind pulp.
now grind 1 and 3 along with coriander. Now add the fried onion to it
Fry this in little oil along with red chillies and salt and grind it into smooth paste.
Fry mustard seeds,Bengal gram,urad dhal & asafoetida in little oil and pour on the chutney.
Mix well and Serve with chapathi, curds bath, idli,etc.
Ingredients :
2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying
Methods :
Heat 1/2 the amount of oil and add the methi.Fry for a minute and then add the tomatoes.Fry till the tomatoes turn soft.Blend this into a smooth paste, along with the tamarind and the coconut.Set aside.Heat the rest of the oil and add the chopped garlic and onion.
Fry till the onion turns translucent and the garlic browns.Now add the spices(red chilli, turmeric and dhania) and fry for half a minute.Add the blended paste, salt and hing and heat through.Goes very well with plain rice or chapati.
Peel the mango and cut it into small chunks.Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside.Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made.But if you are of the impatient kind, go aheadand use the coffee grinder but make sure that the powder is a little coarse.
Set aside and Heat the remaining oil and add the hing and mustard.When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.
Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.
Blend together the coconut, tamarind, peppercorns, green chillies and the ginger.When it's almost smooth in texture, add the garlic, salt to taste and the grated radish.Run the blender for about 3-4 secs.
The radish and garlic should be about a quarter mashed up. Remove from the blender and season with mustard seeds and curry leaves.
Put all the ingredients , except oil and asafoetida , in a small mixer.Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer. Add water as and when required.Store in a clean glass bottle.
Wash fresh coriander leaves and pick the leaves from the stem.Cut the tomato into medium sized pieces.Add the other ingredients and grind it in the blender into a thick paste.
Heat 3 spoons oil in a fry pan, add mustard seeds.When it splatters, add urad dal.Add the ground paste and fry till the raw smell dissappears.
Ingredients: • 200 gm Wheat (washed and soaked for 2 hrs) • 300 gm Boneless Mutton • 100 gms Cooking oil • 3 Onions (sliced) • 2 Lime • 2 tsp Garam Masala • Salt to taste
For paste:
• 20 gm Fresh Green Chillies • 2 inch piece Ginger • 6-8 flakes Garlic
How to make Haleem:
• Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour. • Pressure cook the soaked wheat and marinated meat for about 45 minutes. • Mince and grind to a fine paste. • In a Pan heat oil, add the finely sliced onions, fry till brown, add the garam masala. • Add the ground paste and keep stirring on slow flame, till the mixture leaves the sides of the pan. • Serve hot, with lime wedges
HYDERABADI HALEEM
Ingredients :
* 1 kg: Mutton-boneless, cubed * 1 kg: Cracked wheat-soaked in water for » one hour and drained * 1 ½ cup: Yogurt * 1 tbsp: Ginger-garlic paste * 1 ¼ cup: Onions-chopped fine * 1 tsp: Green chilli paste * 2 tsp: Green coriander paste * ¼ cup: Lemon juice * 3-4: Black cardamoms-seeds only 3 * ½ tsp: Cinnamon-broken and powdered * 1 tsp: Chilli powder * 1/2cup: Oil * 2 tsp: Salt * Green chillies and mint leaves for garnish
Method :
1. Mix together the yogurt, lemon juice, chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt. 2. Marinate the meat in this mixture and leave 3-4 hours. Add enough water to the wheat and cook till tender. When cool enough to handle, blend to a paste in a blender. 3. Heat the oil and add the meat mixture. Turn around over high heat, till opaque. 4. Add water to cover and cook, covered over low heat till tender. 5. Add the wheat paste and continue to cook another 15-20 m
* Par boiled rice - 4 cups, * Urud dal -1/2 cup, * fenugreek seeds - 2 tsp * Coriander leaves for garnishing
Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour. Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it should be thicker than a normal dosa). When it is cooked on one side, turn over, add a tsp of oil all over its edge and remove when fully cooked. Serve with chutney.
COCONUT UTHAPPAM
INGREDIENTS :
1 grated coconut, dosa batter, amul butter or coconut oil.
PREPARATION:
Make uttapam and sprinkle coconut over it. Apply coconut oil from the side and roast on both the sides and serve.
MASALA UTHAPPAM
INGREDIENTS :
Dosa batter, 2, 2 tomatoes, 3-4 green chilies, salt
PREPARATION:
Cut and tomatoes into small pieces. Chop chilies and mix all the three with a little salt. Spread the batter on a non stick pan and sprinkle mix masala over the batter. Apply butter or oil and roast on both the sides.
PIZZA UTHAPPAM
INGREDIENTS :
Dosa batter, 3 tomatoes, 3 bell peppers, 3-4 cubes cheese, 1/4-cup tomato sauce, 4 tbsp. green chutney.
PREPARATION :
Cut, tomatoes and bell peppers into fine slices. Make a uttampam and roast on both the sides. On one side apply sauce and chutney and arrange slices of, tomatoes and bell peppers. Sprinkle a little salt. Grated cheese over it and serve with chutney. Other Verities :
1 1/4 cups raw rice (chawal) 1/4 kg tomatoes (tamatar) 5 red chillies a pinch asafoetida 2 tblsp red gram dal (tuvar dal) tarmarind small ball sized (imli) 1 cup par boiled rice (chawal) 1 grated fresh coconut (narial) salt (namak) to taste
How to make tomato dosa:
* Soak rice for 2 hours. Grind rice and other ingredients. * Add salt at the end of grinding. * Prepare dosa immediately after grinding. * Pour a laddle of batter in the tawa in circular motion in such a way that outer circumference is formed first. * Add one teaspoon of oil around it. * Fry on both side. Other Verities :
250 grams cabbage, 1 bell pepper, 2 tomatoes, 3-4 green chilies, finely chopped, 1/2-cup grated coconut, 2 tbsp. red chili powder, salt , oil, butter.
PREPARATION :
Chop cabbage, bell pepper and. Make tomatoes into pulp.
Heat oil in a pot and add cabbage, and bell pepper and stir for 5 minutes. Mix tomato pulp, green chilies, grated coconut, red chili powder and salt. Mix well and stir for 2 minutes and remove.
Make plain dosa and spread the vegetable in the center and roll the dosa and serve warm. Other Verities :
* Par boiled rice- 2 cups * raw rice- 2 cups * Black gram - 1 cup * Saffron color- 2 pinches * Cooking soda- 1/4 tsp * Salt 4 Tsp * Oil enough for frying
Serves about 25 dosas
Soak rice and dhal together in water for 4 hours. Grind to a smoth paste. Add salt just before taking out from the mixer/grinder. Allow to ferment for 15 hours. The next morning, add colour and soda to the batter. Mix well and pour dosa thick. (like uthappam) and let the circles be small. Fry both sides with little oil. Serve hot with Vegetable Kurma Other Verities :
INGREDIENTS : 500 grams cream of wheat (rava), 50 grams all-purpose flour or rice flour, 1-cup urad dal, 4-6 green chilies, butter-milk, salt , oil.
PREPARATION:
Soak urad dal for 5-6 hours. Soak cream of wheat in butter-milk for 2 to 3 hours. Grind urad dal and mix in the cream of wheat. Add all-purpose flour or rice flour to make soft batter. Mix salt.
Heat a pan. Sprinkle water. Keep the heat slow. Add 1 tsp. ful of the batter and quickly spread into thin dosa. Sprinkle a little chopped chilies on top. Add oil. Turn the heat to medium. Roast on both the sides. Serve with chutney and sambhar.
Note: Masala rava dosa can be prepared by adding vegetable of masala dosa.
Carrot Dosa made with carrots and rice is highly nutritious and tasty. Learn how to make/prepare Carrot Dosa by following this easy recipe.
Ingredients:
• 2 cups Dosa Batter • 1 cup Carrot (grated) • 1 cup Onion (finely chopped) • 1 green Chilli (finely chopped) • 1tsp Cumin Seeds (jeera) • 8-10 Curry Leaves • Oil (as required) • Salt to taste
How to make Carrot Dosa:
• Take 2 tablespoon of oil in a pan and heat it. • Now add cumin seeds into it. When the seeds splutter, add onions and saute for few minutes. • Pour the grated carrot, salt, chopped chillies and curry leaves and fry again for few minutes. • Remove from the heat and keep it aside. • Take a tawa and grease it with oil. • Put one ladle full batter on the tawa and spread it evenly. • Now spread the carrot mixture over the dosa and sprinkle little oil on it. • Cover it with a lid and cook for sometime on medium heat. • Remove the lid and see if the top portion has turned brown. • Now carefully flip the dosa and allow the other portion to turn brown. • Serve hot carrot dosa with mint or onion chutney. Other Verities :
1 cup rice 1 cup boiled rice(ukdo tandul/rosamatta rice) 1/2 cup urad dal 1/2 tea spn fenugreek seeds 1 cup rice flour Salt Oil
Method:
Soak both rices, urad dal and fenugreek seeds for about 4-5 hrs. Grind it to a smooth batter. Add rice flour, salt, mix well and leave for overnight. Make the batter thinner than normal dosa batter. Next day make thin dosas.
This is a different kind of a Dosa with Paneer (Cottage Cheese) as the main ingredient. An excellent recipe to impress guests for a quick snack! Ingredients:
Raw rice-1 cup Boiled rice-1 cup Grated paneer-1 cup Green chillies-2-chopped Salt to taste Chopped coriander leaves- 1 tsp Oil roasting
Method:
Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.
Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.
Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.
Make more with Palak (Spinach) with this unique Palak Dosa recipe.
Ingredients:
Raw rice-1 cup Boiled rice-1 cup Grated paneer-1 cup Green chillies-2-chopped Salt to taste Chopped coriander leaves- 1 tsp Oil roasting
Method:
Soak raw rice and boiled rice together for about 2 hours. Thereafter grind the soaked rice to a fine batter. Add salt as required while grinding. Add grated paneer, green chillies, chopped coriander and mix the batter well.
Heat a thick tawa (Dosa pan) and pour a ladle full of batter on to the tawa and spread it round evenly but slightly thick in size. Pour little oil around the dosa to get a good roast.
Serve the hot dosas accompanied with coconut or onion chutney and sambhar (optional).Those who prefer slightly sour taste may ferment the dosa batter for about 5 hours and later add paneer before making dosa.
Ingredients: • 2 Cups moong dal • 1 Cup urad dal • 4 or 6 Green chilli • Salt to taste • 1 tsp Grated ginger • Coriander leaves for garnishing
Preparation :
• Soak moong dal and urad dal for 2 hours in warm water. • Blend moong dal, urad dal, green chillies and ginger together with required water. • Add salt to taste. • Garnish it with fresh coriander leaves. • Heat a dosa pan. • Pour the mixture and spread it from the centre. • Sprinkle 1 tsp oil on it. • Cover the dosa pan with a lid. • Fry until the dosa becomes brown. • Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.
