Coconut Chutney

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Ingredients

  1. Coconut
  2. Green Chillies
  3. Coriander
  4. Cumin
  5. Tamarind Pulp
  6. Salt
  7. Oil
  8. Curry Leaves
  9. Mustard Seeds
  10. Turmeric

Preparation.

Step 1.

Chop fresh coconut and add some green chillies, coriander, cumin seeds,salt, tamarind pulp and blend it to fine paste.

Step 2.

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Heat oil in a pan add very small amount of mustard seeds, cumin seeds, curry leaves,and turmeric and add it to coconut paste and stir it well. Chutney is ready. It goes very well with any type of dosa.

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Enjoy…….

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Peanut & Coconut Chutney

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Ingredients.

  1. Peanuts
  2. Coconut
  3. Green Chilli’s
  4. Coriander
  5. Tamarind
  6. Salt

Preparation.

Step 1.

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Heat a pan and add some peanuts to it and dry roast them in low flame for 10 m,then let them cool.

Step 2.

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To that peanuts add some coconut and green chillies, coriander and tamarind pulp, salt and blend it to fine paste. It goes very well with idly, any dosa, uthappam.

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Enjoy……….

Green Chutney

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Ingredients

  1. Mint
  2. Coriander
  3. Green Chillies
  4. Lemon Juice
  5. Garlic
  6. Cumin
  7. Salt

Preparation.

Step 1.

Wash all ingredients mint and coriander should be in equal quantities and add come green chillies according to the spicy you want and blend it with some cumin seeds, garlic & lemon juice.

Step 2.

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Your Green chutney is ready. You can store as ice cubes as you can see in the picture above.

Step 3.

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You can use this green chutney by mixing it with equal quantity of curd and serve it with any non veg starters as you can see in the pictures.

Step 4.

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We can store it as ice cubes and use it when ever we want, we can even mix it with sour cream and use it for sandwich filler or as a spread on any type of bread.

 

Step 5.

Mix it with  some olive oil and use as dressing on salad.

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Enjoy….

Tomato Chutney ( Tomato Pachadi )

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Ingredients.

  1. Tomatoes
  2. Sesame seeds / Peanuts
  3. Green Chillies
  4. Fresh Coconut ( Optional )
  5. Coriander
  6. Curry Leaves
  7. Turmeric
  8. Ginger & Garlic Paste
  9. Coriander Seeds Or Powder
  10. Cumin Seeds
  11. Mustard Seeds
  12. Salt
  13. Oil

Preparation.

Step 1.

Dry Roast 2 tbsp of sesame seeds  or peanuts and keep it aside.

Step 2.

Heat 2 to 3 tbsp of oil in a pan and add 1/4 tsp of mustard seeds and 1/4 tsp of cumin seeds and let them crackle. We can even skip this step of adding mustard and cumin seeds depend on personal taste.

Step 3.

Now add 4 green chillies or more as per your taste, few curry leaves and coriander and fry them.

Step 4.

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Add 1/4 tsp of turmeric and 1/2 tsp of G & G paste some people will add garlic cloves instead of G & G paste  as it gives different taste.We can even make that if you like garlic flavour.

Step 5.

Now add 6 to 7 small pieces of fresh coconut and 4 tomatoes and fry them till they are soft and  tender.

Step 6.

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Taste Depend on the way we cook, we can even fasten the process or cook it in low flame for longer period to get perfect taste.

Step 7.

Once its cooled blend it with roasted sesame seeds and  1/4th tsp of coriander powder, if seeds roast it along with sesame seeds and use it.

Step 8.

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This tomato chutney will go very well with Dosa, Idly, Uthappam and chapathis.

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Enjoy with Breakfast…….

Chutney with Ridge Gourd Skin ( Beerakaya Pottu Pachadi )

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Ingredients.

  1. Ridge Gourd Skin ( Beerakaya pottu )
  2. Yellow Split Peas ( Chana Daal )
  3. Urad Daal
  4. Cumin Seeds
  5. Mustard Seeds
  6. Dry Red Chillies
  7. Tamarind Pulp
  8. Curry Leaves
  9. Garlic Cloves
  10. Turmeric
  11. Oil

Preparation.

Step 1.

 

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Peel the skin of 2 ridge gourds wash it  and keep it aside as you can see in the picture above.

Step 2.

Heat 1 tsp of oil in a pan and fry the skin for at least 15m in low flame until it reduces in quantity as you can see in the picture below.

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Step 3.

Now heat 3 tbsp of oil in a pan add 1/4 tsp of mustard seeds once it starts crackling and 1/2 tsp of cumin seeds and 1tsp of chana daal.

Step 4.

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When Chana daal changes its colour slightly  then add 1 tsp of Urad daal and fry them for few sec then add 4 to 5 red chilli’s and fry them, add 4 to 5 curry leaves, 1/4 tsp of turmeric and at last 2 big cloves of garlic and mix them well.

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      let it cool then add salt to taste.

 

 

 

 

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Now blend  this tadka with fried ridge gourd and 2 tbsp of  tamarind pulp. We get the chutney in Grainy  texture as we are using the skin part of it. You can see in the picture below.

 

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We can have this chutney with piping hot rice with ghee in it. We can store this chutney for 3 to 4 days in fridge.

 

 

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Enjoy……………