Spicy Kara Chutney
Ingredients:
Tomato - 2 nos
Garlic pods - 5 nos
Red chillies - 4 nos
Coriander leaves (chopped) - 1/4 cup
Green gram (Cheruparippu) - 1 tbsp
Red lentils - 1 tbsp
Salt - As reqd
Cumin seeds (Jeerakam) - 1 tsp
Coriander seeds - 1 tbsp
Mustard seeds - 1 tsp
Black gram for seasoning
Oil - As reqd for seasoning
Preparation Method:
1) Saute the red lentils, green gram, coriander seeds, red chillies and cumin seeds.
2) Grind them with the other ingredients. / 3) Heat small amount of oil in the pan.
4) Splutter mustard seeds and black gram. / 5) Add the ground paste to it and cook for 5 mins
Kara Chutney -1
Ingredients:
Tomato - 1
Red Chilly - 4-5
Tamarind - 1 small ping pong ball size
Garlic - 5-6 cloves
Salt as per taste
Oil - 1/4 cup
Method:
Heat oil is a pan. Add the tomato's and chilly and fry nicely. Once
the tomato is well cooked. remove and cool the mixture. Grind this
with the other ingredints to a smooth paste. Temper with mustard
seeds and karipatha. Serve. This is really hot chutney.
Coriander Chutney
Ingredients:
2 bunches fresh Coriander Leaves
4 Green Chillies
8 teaspoons fresh grated Coconut
Salt to taste
2 teaspoons Sugar
3 teaspoons Lemon juice
Method:
1. Trim most of the stalks off the coriander & place the leaves in the Jar first.
2. Grind, 3. Use either as an accompaniment or as required in other recipes.
Beerakangai Chutney: (Ridge gourd skin chutney)
Ingredients:
Ridge gourd skin - 3 cups
Onion - 1, sliced
Urad dal - 4 tbsp
Red chillies - 8 or to taste
Coriander seeds - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp
Method:
Wash the ridge gourds, and peel and chop the skin and keep aside.
Take a pan and heat with 1/2 tbsp of oil and add mustard seeds.
When they start to crackle add cumin seeds, fenugreek seeds, coriander seeds, red chillies, urad dal and curry leaves, Saute for 3-5 mins or they turn into light golden yellow colour.
Remove from flame and keep aside, In the same pan add another 1/2 tbsp of oil and heat.
Now add sliced onions and chopped tomatoes and little quantity of salt.
Cook on low flame till the onions become transparent and tomatoes become juicy.
Remove from heat and keep aside.
In the same pan add another 1/2 tbsp of oil and heat.
Add ridge gourd peeled and chopped skin and little quantity of salt.
Cook on low flame till the skin become tender.
Remove from heat and keep aside. Allow the sauteed ingredients for some time.
Then take a mixer jar and add the sauteed ingredients and grind to a coarse paste (don't add too much of water).
Finally adjust salt and remove from the mixer jar and transfer into the serving bowl.
Channa dal chutney ingredients:
Ingredients:
Channa dal – ½ cup
Fresh coconut pieces – ¼ cup
Green chillies – 3 or to taste
Ginger – ½ inch
Salt – to taste
Oil – 1 tsp
For seasoning:
Mustard seeds – ¼ tsp
Urad dal – ¼ tsp
Curry leaves – 4
Oil – 1 tsp
Method:
Take a pan and heat with 1 tsp of oil.
Add the channa dal, green chillies and ginger, Fry till they turn into golden yellow colour.
Remove from heat, Allow it to cool.
Add the fried ingredients, coconut pieces and salt in a mixer grinder.
Grind to a fine paste, Transfer into serving bowl.
In the same pan add 1 tsp of oil and heat.
Add mustard seeds and urad dal, When they start to crackle add curry leaves.
Add this to the chutney and mix well and adjust salt.
Chilli chutney ingredients:
Ingredients:
Onion- 1 (sliced)
Chilli powder – 1 tsp
Cumin seeds – ½ tsp
Tamarind paste – 1 tsp
Salt – to taste
Method:
Add all ingredients in a mixer jar.
Grind to a fine paste without adding any water. Heat oil and add seasonings mix with ground paste, Transfer into serving bowl.
Coriander chutney ingredients:
Ingredients:
Coriander – 1 bunch (chopped and washed)
Fresh coconut – ½ cup (grated)
Green chillies – 5 or to taste
Ginger – ½ inch
Tamarind paste – 1 tsp
Oil - 2 tsp
Salt - to taste
For seasoning:
Mustard seeds – ¼ tsp
Urad dal – ¼ tsp
Curry leaves – 4
Oil – 1 tsp
Method:
Take a pan and heat with 1 tsp of oil.
Add chopped coriander leaves, green chillies and ginger.
Sauté for few mins, Remove from the heat, Allow it to cool.
Then grind with coconut, tamarind paste and salt, Grind to a fine paste.
Remove from mixer jar and transfer into serving bowl.
In the same pan add 1 tsp oil and heat, Add mustard seeds and urad dal.
When they start to crackle add curry leaves,
Add this to the chutney and mix well and adjust salt
Peanut Chutney (Groundnut Chutney)
Ingredients
Peanuts - 1 cup
Dry red chillies - 5
Garlic - 2 cloves
Tamarind - blueberry size
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5-6
Onion - 1/2 (optional)
Salt - to taste
Method
Roast the peanuts on stove top or in the oven.
After the peanuts are cool enough to handle, gtind it in the blender along with tamarind, garlic, onion and red chillies, 3. Add water to the desired chutney consistency needed.
Heat oil in a pan and splatter the mustard seeds, cumin seeds and curry leaves.
To this add the ground chutney, mix and switch off.
Ginger Chutney
Ingredients:
Ginger – 2 inch piece
Onion – 1 chopped
Tomato – 1 chopped
Urad dal – 2 tbsp
Red chillies – 6 to 8
Coriander seeds – 2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Fenugreek – ¼ tsp
Curry leaves – 10
Tamarind paste – 2 tsp
Oil – 1 tbsp
Salt – to taste
Method
Take a pan and heat with ½ tbsp of oil.
Add urad dal, red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves.
Sauté till they turn into golden yellow colour, Remove from the pan and keep it aside.
In the same pan add the remaining oil and heat, Add chopped ginger, onions, tomatoes and curry leaves, Sauté till the tomatoes become juicy.
Remove form the pan and keep it aside, Allow it to cool for some time.
Then add the sautéed ingredients except ginger, onion, tomato and curry leaves in a mixer grinder, Make a fine powder without adding any water.
Then add Ginger, onion, and tomato, curry leaves and tamarind paste to this.
Again grind it to a fine paste or your desired consistency.
Add little amount of water if required, Transfer into serving bowl.
Add salt and mix well.
Mint Chutney
Ingredients
1 cup mint leaves
1 cup coriander leaves
1 tablespoon oil
3 small green chilies
1 1/2 tablespoons tamarind paste
1/2” piece finely chopped ginger
2/3 cup grated coconut
1/4 tsp sugar
salt to taste
Method:
Heat the oil in a frying pan or kadai and fry the green chilies, tamarind and ginger for 2 minutes. Remove the pan from the heat and add mint and coriander leaves and mix completely. Do not allow the mint to fry too much or it will have a bitter taste. Place the mixture together with coconut, salt and sugar in a food processor or grinder and mix until well blended.
Onion Tomato chutney
Ingredients:
Onion – 2 sliced
Tomato – 2 chopped
Ginger – 1 inch piece
Garlic – 2 or 3 flakes
Red chillies – 2
Green chillies – 2
Tamarind paste – 1 tbsp
Salt – to taste
Oil – 6 tsp
Seasoning
Mustard seeds – ½ tsp
Urad dal – ½ tsp
Curry leaves – 6
Method:
Tomato Onion Chutney Preparation, Take a pan and heat with 4 tsp of oil.
Add all the ingredients (except seasoning ingredients) and sauté for few mins.
Sauté till the tomatoes become soft and onion turns into light brown colour.
Remove from heat and allow it to cool for some time.
Then add the sautéed ingredients in a mixer grinder.
Grind to a fine paste or your desired consistency without adding any water.
Take another pan add 2 tsp of oil and heat, Add mustard seeds and urad dal.
When they start to crackle add curry leaves, Add this to the chutney and mix well and adjust salt, Onion tomato chutney is ready.
Onion Chutney
Ingredients
onion : 250 gm
Oil : 50 ml
Mustard : 1 tsp
Black gram dal : 1 tsp
Salt : as needed
Dry red chilli : 10
Tamarind : 25 gm
Asafoetida : a little
Method
Peel skin of vengaayam ( onion ) and cut finely.
Grind tamarind, chilli, salt, asafoetida with water to a paste and set aside.
Grind onion and set aside, Grind black gram dal coarsely.
Heat oil in a frying pan, Add mustard and when it splutters, add onion and fry.
Add masala, black gram dal, water and stir well.
When it starts thickening, remove the pan from the stove.
Urad dal chutney
Ingredients:
Urad dal - 1/2 cup
Onion - 1, finely sliced
Tomato - 1, finely chopped
Fresh ginger root - 2" piece
Tamarind - gooseberry size
Mustard seeds - 3/4 tsp
Cumin seeds - 3/4 tsp
Fenugreek seeds - 1/4 tsp
Dry red chillies - 4 or to taste
Coriander seeds - 1 tbsp
Oil - 1 tbsp
Salt - to taste
Method:
Take a pan and heat with 1/4 tbsp of oil.
Add mustard seeds, cumin seeds, fenugreek seeds, coriander seeds and red chillies.
Saute till they turn into nice golden yellow colour, Remove from pan and keep aside.
Add 1/4 tbsp of oil in the same pan and heat.
Now add the urad dal and saute till they turn into light golde brown colour.
Constantly stir well. so that, they don't burn.Remove from heat and keep aside.
Finally add the remaining oil and heat.
Add sliced onions, chopped tomatoes, sliced ginger root and tamarind.
Saute till the onions become transparent and tomatoes become mushy.
Remove from heat and keep aside, Allow them to cool for sometime.
First grind the sauteed mustard seeds, cumin seeds, fenugreek seeds, coriander seeds, red chillies and urd dal., Make a coarse powder without adding any water.
Then add the sauteed onion and tomato mixture, salt and again grind to a coarse paste or your desired consistency.
Add water if required and check the salt.
Paruppu chutney
Ingredients:
Urad Dal - 4 tbsp
Toor Dal - 4 tbsp
Dried Chillies - 7 Nos
Tamarind paste - 2 tsp
Coconut - 2 cup
Asafoetida (Hing) - 1 tsp
Mustard Seeds - 2 tsp
Curry Leaves - 2 Sprig
Salt to taste
Method:
Heat oil in a pan and saute the dals and dried chillies, followed by the grated coconut.
Saute until the coconut becomes golden brown.
Allow to cool and grind the mixture along with tamarind paste and salt to a paste with water, Saute the mustard seeds with curry leaves and hing and add to the above ingredients, Saute until to semi dry and serve.
Radish Chutney
Ingredients
Radish – 1 (medium size)
Onion – 1 chopped
Tomato – 1 chopped
Red chillies – 6 to 8
Coriander seeds – 2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Fenugreek – ¼ tsp
Curry leaves – 10
Tamarind paste – 2 tsp
Oil – 2 tbsp
Salt – to taste
Method:
Take a pan and heat with 2 tsp of oil.
Add red chillies, coriander seeds, mustard seeds, cumin seeds and fenugreek and curry leaves, Sauté till they turn into golden yellow colour,
Remove from the pan and keep it aside, In the same pan add 1 tsp oil and heat.
Add chopped radish and sauté for 5 to 7 mins, Remove from the pan and keep it aside.
In the same pan add 1 tsp of oil and heat.
Add chopped onions and tomatoes, Sauté till the tomatoes become juicy.
Remove form the pan and keep it aside, Allow it to cool for some time.
Now add the sautéed ingredients except radish, onion and tomato in a mixer grinder.
Make a fine powder without adding any water.
Then add radish, onion, and tomato and tamarind paste to this.
Again grind it to a fine paste or your desired consistency without adding any water.
Take another pan and add the remaining oil and heat.
Add mustard seeds, When they start to crackle add the paste / chutney and salt.
Cook on low flame till the oil separates from the chutney.
Remove from heat and adjust salt, Then transfer into serving bowl.
Khara Chutney
Ingredients:
1/2 cup grated Coconut
3 Red Chillies
2 tsp Channa dal
1/4 inch grated Ginger
1/4 inch Tamarind
1/2 tsp Mustard seeds
1/4 tsp Urad dal
4-5 Curry leaves
1 tsp Oil
Salt to taste
Method:
In pan heat half teaspoon of oil and fry the dal for 1 minute.
Add the red chillies and saute for 30-40 seconds .
Grind the coconut ,dal,ginger, tamarind and salt into paste.
Heat the remaining oil in the pan, add the mustard,urad dal and curry leaves, saute until splutters.
Mix the fried ingredients with the ground chutney and mix.
Eggplant Chutney (Brinjal Chutney)
Ingredients
Eggplant - 1
Tomato - 1
Tamarind juice - 1/4 cup
Asaefoetida powder - 1/4 tsp
Corriander powder - 1/2 tsp
Dry red chillies - 4
Oil - 1 tblsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Urad dal seeds - 1/4 tsp
Curry leaves - 5
Salt - to taste
Cilantro – handful
Method
Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.
Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down.
Once it cools down, peel the skin and mash the eggplant.
Heat oil in kadai and add cumin seeds and let it splutter.
Add dry red chillies, asaefoetida powder and tomatoes and let it cook for few minutes.
Grind the above mixture along with the mashed eggplant in the mixer and tamarind paste. Add salt to taste.
Capsicum Chutney
Ingredients
Capsicum : 200 gm
Onion : 8 or 9 ( grind )
Garlic : 4 pods ( grind )
Curry leaves : 2 stems
Chilli powder : 1 1/2 - 2 tsp
Jaggery : 3/4 tbsp
Tamarind : a small ball
For masala
Sesame : 1 tbsp
Coriander seeds : 1 tbsp
Cumin : 1 tbsp
Grated coconut : 1 tbsp
Oil : 4 tbsp
Water : 1 cup
Salt : as needed
Method
Grind the items for masala and set aside, Soak tamarind in water and prepare extract.
Cut capsicum finely, Heat oil in a frying pan.
Add ground garlic and onion on a low flame, Fry till onion is red,
Add capsicum, curry leaves and fry.
Add tamarind extract, chilli powder, salt, ground masala and let it boil.
When the contents thicken remove the chutney and transfer to bowl
Carrot Tomato Coconut Chutney
Ingredients
Carrot – 2
Tomato – 1
Red Chillies – 4
Coconut ( grated ) – 1/2 cup
Ginger – a small piece
Bengal gram dal – 2 tsp
Urad dal – 2 tsp
Oil – as needed
Salt – as required
Mustard - 1 tsp
Curry leaves - a few
Method
Peel skin of carrot and cut it into medium size pieces.
Cut tomato, ginger into small pieces, 3. Heat oil in a pan.
Add bengal gram dal, urad dal and fry until brown.
Add red chillies and fry, Add ginger, tomato and fry for a few seconds.
Add carrot, fry and remove the pan from the stove.
When cool, grind it along with coconut and salt to a fine paste.
Heat oil in a small pan, Add mustard and when it splutters, add to the ground paste and mix well
Ginger chutney
Channa dal - 1/2 cup
Red chilli - 2 or 3
Ginger - 1 medium piece chopped
Tomatoes - 2 or 3
Mint leaves - half bunch
Fry everything in oil,grind it in mixer.
Season with mustard and boil well.
Ginger chutney with coconut
Ginger - 1 medium piece.
garlic - 4 or 5 flakes.
Onion - 2 small
tomato - 2 big tomatoes.
Green chilly - 2 or 3
coconut - 3-4 tbl. spoon.
Fry everything in oil.Grind along with coconut.
Season mustard and urad dal.
Mint chutney with tomato
Urad dal- 2 tbl spoon.
R.chilly - 2
tomato - 2 or 3
mint - 1 bunch
Fry everything in oil,grind well and season with mustard.
Mint chutney with onion
Urad dal - 2 tbl spoon.
Green chilly - 2
onion - 2
mint - 1 bunch
Same as above.
curry leaf chutney
Curry leaf - 1 cup
Urad dal- 3 tbl. spoon.
tamarind - 1 small piece.
green chilly- 2
coconut- 1/2 cup
Fry everything except coconut.Grind everything along with coconut.
Season with mustard.
Tomato chutney
Type 1
Onion - 3
tomato- 3 or 4
Green chilly- 2
ginger- 1 small piece
Curry leaf and coriander leaf.
Heat oil in kadai,season mustard and urad dal.
When splutters,add onion,g.chilly and ginger.
Fry well, add tomatoes,curry and coriander leaves.
After frying,add 1/2 cup of water and boil 10 min. under low flame.
Grind in the mixer.
(Seasoning is done in the beginning,so doesn't require seasoning
after grinding).
Type 2
Urad dal - 2 tbl spoon.
Onion - 2
tomato 3
red chilly powder - 1/2 tbl spoon.
Fry the above ingredients in oil.Grind and season.
After adding chilly powder reduce the flame and cook for few minutes,till raw smell goes off)
Onion chutney
TYPE 1
Onion - 2
Tomato - 3 (medium sizes)
R.chilli - 2 or 3
Fried gram - 3 tsp
Heat oil in a pan,fry onion,fried gram(shallow fry),tomato,r.chilli.
Grind in a mixie.Again heat oil in a pan ,season mustard,split urad dal,curry leaves,add
the grinded chutney,boil well,till the raw smell goes off.
TYPE 2
Urad dal - 1/2 cup
Onion - 3
Tomato - 1 (small)
Tamarind - 1 small piece.
R.chilli - 2 or 3
Fry the ingredients one by one.Grind in a mixie.Season mustrad and curry leaves.Pour
over the chutney.
Brinjal chutney- 3
Brinjal - 2 or 3
Onion - 1 (big)
Tomato - 3
R.chilli - 2 or 3
Pressure cook everything in a cooker by adding little
water .Cool and grind partially,season mustard,hing ,
curry leaves.Add the chutney,boil till raw smell goes off.
Kaara chutney
TYPE 1
Tamarind - 1 small lemon size
Garlic - 3
R.chilli - 5 or 7
Grind the ingredients and season using gingelly oil.
Requires no boiling.
TYPE 2
Garlic - 3
Tamarind - little
R.chilli - 3
Coconut - 1/2 cup
Fry garlic,tamarind,r.chilli and grind along with coconut.
Season with mustrad and urad dal.
Raw Mango Chutney
Grated raw mango - 1 cup
Grated coconut-1/2 cup
Cumin powder-1/2 teaspoon
Chilli powder-1/2 teaspoon
Roasted urad dhal -1 teaspoon[optional]
Tomato-1 small,chopped
Ginger-a small piece
Oil-1 teaspoon
Salt to taste
Seasoning:
Oil- 1 teaspoon
Mustard-1 teaspoon
Cumin seeds-1/2 a teaspoon
Curry leaves-a few
Red chilli-1 ,broken into bits
Heat a pan with oil and saute tomato,mango,ginger and coconut.When the tomato gets mushy add the cumin and chilli powderMix well and switch off the flame.Cool and grind with salt, roasted urad dhal to a paste adding a little water.Remove the chutney into a serving bowl.Heat a small pan and put in the items under seasoning.When it splutters,pour over chutney.Mix well and serve.
Coriander Tomato Chutney
Ingredients
Coriander leaves – 1 bunch, cleaned.
Tomato – 1 Big
Onion – 1 small
Green chillies – 3 to 4
Tamarind – 2 inch piece
Cooking oil – 1 tsp
Salt to taste
Method:
Heat kadai and dry fry coriander leaves until the water content evaporates and the leaves shrink. Cool it and grind it without water.
Heat little oil in the kadai and fry green chillies, onions and tomato until the water content evaporates again.
Add this kadai content to the mixer with coriander paste. Add tamarind and salt and grind to a smooth paste.
Cabbage Chutney
Ingredients
Onions - 2
Garlic - 4
Cabbage - 1/4 kg
Oil - 3 tbsp
Red chillies - 10
Fenugreek seeds - 2 tsp
Mustard - 1 tsp
Asafoetida - 1/4 tsp
Thick tamarind extract - 2 tbsp
Salt to taste
Chopped coriander leaves a few
Method
Chop cabbage finely and fry well in oil. Keep aside. Cut onions lengthwise. Heat little oil and fry mustard, fenugreek, chillies, garlic and then onion till golden. Allow to cool and grind to smooth paste with salt. Mix fried cabbage, tamarind extract to the paste. Sprinkle coriander leaves, mix well and serve.
Raw Onion Chutney
Ingredients
Red Onion (chopped) - 1/4 cup
red Chilies - 3
Coconut - 1/4 cup
Tamarind - 2 inch
Asafetida (a pinch)
Salt
To Temper
Oil - 1 tsp
Urad Dal - 1/4 tsp
Mustard Seeds - 1/4 tsp
Curry Leaves (a few sprigs)
Method
Grind all the above ingredients to a smooth paste, with some water. Prepare the tempering by heating oil in a pan and adding urad dal, mustard seeds and curry leaves. Remove from heat when the seeds start to splutter. Pour the tempering over the chutney and mix well.
Curry leaves Chutney
Ingredients:
2 cups of fresh curry leaves
2 flake garlic
2-3 green chillies
1 tbsp. tamarind juice
salt to taste
For tempering:
1 tbsp oil
1/2 tsp white urad dal
1/2 tsp mustard seeds
Method:
Grind curry leaves, green chillies and garlic to fine paste.
Add very little water while grinding.
Heat 1 tsp oil, add mustard seeds and urad dal when they splutter, add the tempering tho the prepared chutney.
Now add tamarand juice and salt to taste.
Mix well.
Vegetable Garlic Chutney
Ingredients
2 cups peeled and roughly chopped carrots
2 cups shredded green head cabbage or Napa cabbage or chopped bok choy
1/4 cup peanut or other oil
1/4 cup roughly chopped garlic
1/4 cup minced onion
1/2 cup stemmed, seeded, and minced red bell pepper
1 tablespoon peeled and minced fresh ginger
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
1/2 cup any vinegar
1/2 cup water, or more if needed
1/4 cup sugar, honey, or other sweetener
Minced fresh mint, parsley, or cilantro leaves for garnish
Method:
Bring a pot of water to the boil and salt it; cook the carrots until they are nearly tender, 5 to 10 minutes. Remove the carrots with a slotted spoon and cook the cabbage in the same water, just until it loses its crunch, 3 to 5 minutes. Remove the cabbage with a slotted spoon.
Meanwhile, place the oil in a broad saucepan or large, deep skillet and turn the heat to medium-low. Add the garlic, onion, red pepper, and ginger and cook, stirring, until the onion is translucent, about 5 minutes. Add the curry powder and cook, stirring, for 2 minutes. Add the pepper, vinegar, water, salt, and sweetener and turn the heat to medium. Bring to a boil and cook, stirring occasionally, for about 5 minutes.
Add the carrots and cabbage and cook until the vegetables are very tender, 15 minutes or more. If more water is needed, add it. Taste and adjust seasoning. Use within 2 days, and serve hot, warm, or at room temperature. Garnish just before serving.
.JPG)
