Chat Ki Chutney

I tried out this chutney for making chatpate aloo chat. It is really tasty... kind of sweet, sour and spicy taste... Saved the rest of the chutney in an airtight container in the fridge and it stays good for 1 - 2 months or more than that. I serve it along with samosas too and it tastes yummy...

Try it out and let me know how you liked it..


Ingredients

1 cup Sugar
3/4 cup Water
2 tbsp. Amchur powder/ Dry Mango powder
1 tbsp. Kashmiri Red chilli powder
1 tsp Jeera powder
1 tsp Black salt
1 tsp Ginger powder
1 tsp Fennel powder
Salt to taste


Method

• Pour water in a kadai and add sugar to it. Keep it on medium heat and let it boil till the sugar is dissolved.
• Add amchur powder, Kashmiri red chilli powder, cumin powder, black salt, ginger powder, fennel powder and salt. Mix well so that no lumps are formed.
• Let it cook till the chutney becomes slightly thick. Once done, take off from heat and keep aside to cool.
• Use this chutney on any type of chats or you can serve it along with samosas.

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Capsicum Chutney | Bell Pepper Chutney | Shimla Mirch ki Chutney

This is a simple chutney made using capsicum. It can be served with any type of dosa and Idli. This chutney has a spicy, tangy and sweet taste as tomato and onion is added in it. This can be served as a dip or even as a bread spread. Will taste good on a pizza too...So the options are endless with this chutney. I served this chutney along with spicy wheat dosa. Try it out and let me know....

Ingredients

1 Capsicum (large sized, chopped)
2 Tomato (medium, chopped)
2 Onion (medium, chopped)
Salt to taste
2 tbsp Coriander leaves
1 Green chilli
2 - 3 Garlic cloves
1/2 inch piece Ginger
1 tsp Cumin seeds
1 tbsp Urad dal
2 tsp Channa dal
2 Dry Red chilli
4 tbsp Oil


For tempering

1 tsp oil
1 tsp Urad dal
1 tsp Mustard seeds
3 - 5 Curry leaves


Method

• Heat 1 tbsp oil in a non stick pan. Add cumin seeds. When it starts to splutter, add urad dal, channa dal and dry red chilli.
• When it changes its colour to golden brown colour, take off from heat and drain them from the oil, transfer it into a mixer jar.
• Once it is cooled, grind it into a smooth powder. Keep this aside.
• In the same pan, add the rest of oil. Add ginger, garlic and green chilli. When it starts changing colour, add onion. Saute till the onion turns translucent.
• Now add tomato. Saute till it turns soft and mushy.
• Add capsicum and cook till it becomes soft.
• Add coriander leaves and salt. Turn off the heat and let it cool.
• Once cooled, transfer it into the mixer jar in which we had powdered the dals.
• Grind the mixture into a smooth paste.
• Transfer the chutney into a bowl.
• For tempering: Heat oil in a pan. Add mustard seeds and when it splutters add urad dal. When it changes its colour, add curry leaves.
• Pour the tempering on the chutney and serve it along with dosa or Idli.

Note: 

1. You can use any type of capsicum for this chutney...red, green or yellow. In this recipe i used green capsicum. But it will taste good if any other variety is used.
2. If you wish, you can roast the capsicum, peel out the skin and directly grind it along with other ingredients. Or follow the instructions i have mentioned above. If roasted, the chutney will get a nice burnt taste, which many people like.

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Turai/Ridge Gourd Chutney

This is a special chutney from Andhra Pradesh. The speciality is that we use the skin of ridge gourd for making the chutney. It tastes good with steamed rice. The spicy and tangy taste of this chutney is really mouthwatering. 

Turai or Ridge gourd was a new vegetable for me when i first saw in the shops here in Hyderabad. I have not seen it before in Kerala. I tried to make a simple curry using this vegetable, but was not liked by anybody. So i never thought of buying this vegetable anymore. Later on when i heard that there is a special chutney made using the peeled skin of ridge gourd...i was surprised...Was double minded, should i try or not try? Anyway went ahead and tried this chutney. We all liked the chutney, but was not a hit with steamed rice. I had made some paniyaram and we all liked to have this spicy, tangy chutney with them.



Ingredients

2 Ridge gourd/Turai
2 tbsp Oil
1/2 tsp Mustard seeds
8 Curry leaves
1 Onion (medium, chopped)
2 Green chilli
Salt to taste
2 tbsp Chana Dal (roasted)
1 tsp Tamarind pulp


Method

• Peel off the skin of the ridge gourds. Roughly chop and keep aside.
• Take 1 and 1/2 of the peeled ridge gourd and cut it into small pieces. (Rest of the ridge gourd can be used for making different side dishes)
• Heat oil in a kadai. Add mustard seeds and when it splutters, add curry leaves and green chilli.
• Saute for a minute and now add the onion. When the onion turns translucent, add the roasted chana dal.
• Mix well. When onion turns golden brown, add the chopped ridge gourd and the peeled skin of the ridge gourd.
• Add salt and saute well till the ridge gourd is completely cooked.
• After it is thoroughly cooked, add tamarind pulp. Mix well and take off from heat. Let it cool.
• Now grind the mixture by adding very little water (if needed).
• Serve it along with steamed rice or with paniyaram.

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Coconut Podi / Thenga Sammanthi podi

This is one of my favourite coconut powder which I love to have with steamed rice. I got this recipe from my mother. She used to make it and store in a large bottle. Even now, she doesn't forget to send me a bottle of this sammanthi podi whenever we meet.

If you don't squeeze out the milk from the coconut, while grinding, oil comes out from the podi. If you like the taste, you can make the podi without squeezing the milk. But shelf life may be less when compared to the other.
 

Ingredients

4 cups Coconut (fresh or dry)
1 inch Ginger (cut into small pieces)
Salt to taste
4 - 5 Dry Red chilli
1 lemon sized Tamarind


Method

• Sprinkle little water on the coconut. Leave it aside for 10 minutes.
• Squeeze out the milk from the coconut and discard the milk. Keep this aside.
• Put the coconut in a kadai and dry roast it.
• When it is half roasted, add ginger, dry red chilli and tamarind.
• Fry again till golden brown colour. Let it cool for sometime.
• Grind it along with salt into a smooth or coarse powder.
• Once it is cooled completely transfer it into a bottle.
• Serve it along with rice, dosa or idli.



* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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This Coconut podi / Thenga Sammanthi podi is the cook-along recipe inspired by Edible Garden.

 

Tomato Chutney

A simple chutney which goes well with any dish.

Ingredients

3 Tomatoes (large, chopped)
1 Onion (medium, chopped)
1 inch Ginger (chopped)
1 clove Garlic (chopped)
2 tbsp Sugar (optional)
1 tsp Red chilli powder
5 - 8 Curry leaves
3 tbsp Coriander leaves (chopped)
2 tbsp Oil
1 tsp Cumin seeds
2 pinch Asafoetida
Salt to taste


Method

• Heat oil in a pan. Add cumin seeds, asafoeitda, onion, ginger, garlic and curry leaves.
• Let it cook for sometime. Mix well.
• When the onion becomes translucent, add tomatoes and salt. Let it cook for sometime.
• When tomatoes become tender and everything is nicely cooked, add red chilli powder.
• Mix well and turn off the heat. Add sugar(optional) and mix well.
• Add coriander leaves and mix well. Let it cool for sometime.
• Blend it well to make a smooth paste or if you would like it chunky, blend it coarsely.
• Serve it with dosa, idli or any dish of your choice.

* increase or decrease the quantity of the ingredients as per your taste*



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Pottukadalai Chutney

Pottukadalai is known as Roasted Gram in English. It is commonly used in chutneys or in snacks. Here's an easy and tasty coconut chutney made with pottukadalai.

Pottukadalai Chutney

Ingredients

1 cup Coconut (freshly grated)
1 tbsp Pottukadalai/Roasted gram
1 tsp Mustard seeds
5 to 10 Curry leaves
1 Green chilli (adjust as per your taste)
1 tbsp Coconut oil
Salt to taste



Method

• Grind coconut, pottukadalai, green chilli and salt, slightly coarse. (If you are making a thick chutney, grind it coarsely and if you are making a thin or runny chutney, grind it into a fine paste.)
• Add water accordingly. Keep this aside.
• Heat oil in a non stick pan. Add mustard seeds. When it splutters, add curry leaves and add it to the ground coconut mixture.
• Serve it with any type of Dosa or Idly.

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Coconut Chutney

This is a simple coconut chutney which goes well with Dosa or Idli.

Ingredients

1 cup Coconut (freshly grated)
2 Dry Red chilli
1 tsp Mustard seeds
4 to 5 Curry leaves
2 tsp Coconut oil
Salt to taste
Water as required


Method

• Heat oil in a pan. Put dry red chilli and lightly roast them. When they change its colour, take off from the oil.
• Put this in the mixer along with coconut and salt. Make a smooth paste. Add water as required.
• Transfer it into a bowl.
• Heat the same oil again. Put mustard. When it splutters, add curry leaves.
• Put it into the ground mixture.
• Mix well and serve it with dosa, idli etc.




Coconut Chutney

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Idli powder (idli podi)

This is an instant powder(podi) which we can serve with Idli. When you are not in a mood to make chutney or sambar for Idli, this instant powder comes handy. It is very tasty and goes well with Idli.

My mom in law taught me how to make this useful and tasty recipe. I usually make it in large quantity and store it for emergency.

This powder is made in different ways. Some people use only dals and no rice is added. Some people grind it coarsely and some people grind it fine. So its up to you...you can adjust as per your taste. While mixing, you can use any oil as per your taste. But it tastes really good when you add coconut oil to the powder.




Idli Powder (Podi) after mixing oil

Ingredients

1 cup Urad (whole)
1/2 cup Rice (boiled rice, i use Ponni rice)
1/4 cup Chana Dal
1/2 tsp Asafoetida
1 tbsp Pepper
5 to 10 Red chilli (add according to your taste)
15 to 20 Curry leaves
Salt to taste


Method

• Dry roast urad, rice, chana dal, pepper, red chilli, curry leaves separately.
• Put the dry roasted ingredients in a mixer along with salt, asafoetida.
• Grind well.
• Store it in an airtight container.
• Whenever needed, take the desired amount of idli powder and mix with oil and serve it with Idli.

Idli Powder (Podi)

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Tomato Salsa

My daughter love this salsa. She likes to have it with almost everything.

Easy to prepare and yummy to eat. Hope you all will like it.

Ingredients

Tomato (roughly chopped) - 4 medium
Olive oil - 2 tbsp
Garlic - 5 to 6 cloves
Dry red chilli - 2 (increase the number as required)
Salt to taste
Coriander leaves - 2 tbsp
Lime juice - 1 tsp



Method

• Heat a non stick pan with olive oil. Add tomatoes, garlic, dry red chilli and salt.
• Fry for sometime. When the tomatoes become tender and cooked, take it off from heat.
• Grind this along with coriander leaves and lime juice.
• Serve it with nachos, chips or with dosa.



Tomato Salsa

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Green Chutney

Ingredients

Coriander leaves - 1 bunch
Green chilli - 3 nos
Lemon juice - 3 tbsp.
Garlic - 2 cloves (optional)
Ginger - 1/2 inch piece
Salt to taste
Jeera - 1 tsp
Oil - 1 tsp
Sugar - 1 tsp
Asafoetida - a pinch


Method

1. Put all the ingredients in a mixer and grind it to a paste.
2. You can serve this with dahi bhalle, any chat or you can use this as a spread for bread.

 

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