Chutneys

Chutneys are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. Some of my favourite chutneys I always prepare at home and keep it refrigerated, so as to use it as and when required. 

Chutneys that contrast in taste and colour can be served together — a favourite combination being a green mint and chilli chutney with a contrasting sweet brown tamarind and date chutney. For Idly and Dosa we have “Tomato Chutney for Idly and Dosa” and “Coconut Chutney for Idly and Dosa”. For Vrat / Upvas / Fasting recipes one can try our Raw Mango and Mint Chutney.

 


tomato ChutneY for idly and dosa

Tomato Chutney for Idly and Dosa

Tomato chutney for Idly and Dosa is a tangy and spicy chutney made from tomatoes. The garlic added makes the chutney even more flavorful. Try it with Oats Idly.

Prep time: 10 minutes
Total time: 20 minutes

Ingredients 

1 tablespoon Oil
4 large tomatoes cubed
6 to 8 red Chillies, broken
8 cloves Garlic
1 tablespoon Chana dal
1 teaspoon Urad dal
½ teaspoon Mustard seeds
½ teaspoon Cumin seeds
¼ teaspoon Fenugreek seeds
1 cm Tamarind piece (optional)
½ teaspoon Sugar
1 tablespoon Oil
Salt to taste

Tempering
1 teaspoon Oil
½ teaspoon Mustard seeds
A few Curry leaves
A pinch of Asafoetida

How to Make

  • Heat the oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds and dry red chillies.
  • When the mustard seeds stops popping, add both the dals, and saute till light brown.
  • Now add the garlic and red chilli and saute for a minute.
  • Add the tomatoes, tamarind salt and sugar.
  • Saute till the tomatoes becomes soft.
  • Turn off the heat and let it cool down.
  • Blend to a smooth paste.
  • Transfer to a serving bowl.

Tempering

  • Heat oil in a small pan and add mustard seeds.
  • When the mustard begins to pop, add asafoetida, curry leaves and then turn off the heat.
  • Pour on the chutney and mix well.
  • Serve with Idly and Dosa.

Notes: Adjust the quantity of chillies and garlic to your taste. The colour of the chutney depends on the variety of chilli used.


coconut chutney for idly and dosa

Coconut Chutney for Idly and Dosa

Coconut Chutney is the most popular chutney served with Dosa, Idly, Appe and Upma. South Indian meal is incomplete without Coconut Chutney. It is very quick and easy to make. A very few ingredients are required to dish out this creamy chutney. To add a bit of tanginess add tamarind pulp or lemon juice to it before tempering. Try this with Cheese Uthappam and Oats Idly.

Prep time: 10 minutes
Total time: 15 minutes

Ingredients

1 cup grated fresh Coconut
½ cup roasted Chana dal
2 to 3 green Chilli
2” piece Ginger
1 tablespoon curry leaves
Salt to taste

For the tampering
1 teaspoon Oil
½ teaspoon Mustard seeds
2 dry red Chilli broken in 2 pieces
A few Curry leaves
A pinch of Asafoetida (hing)

How to Make 

  • Transfer all the ingredient in a blender and grind to a fine paste with a little warm water. Transfer in a bowl, adjust the consistency and set aside.
  • Heat oil in a small pan, add mustard, curry leave, red chilli and hing.
  • When the crackling sound stops pour this on the chutney and mix.
  • Serve with Idly, Dosa and Appe.

LEHSUN CHUTNEY (GARLIC SAUCE)

Lehsun Chutney (Garlic Sauce)

This spicy and garlicky sauce is used in small quantity as it has very strong flavor of garlic.

Yield: 1 cup
Prep time: 10 minutes
Total time: 15 minutes

Ingredients

1 cup peeled garlic (lehsun)
3 tsp chilli powder
¼ tsp asafoetida
salt to taste
 
How to make 

  • Combine all the ingredients and blend in a mixer to a smooth paste.
  • Keep in fridge. It will last for one week. You can also keep in the freezer for a longer shelf life.

 


Dhania & Pudina CHUTNEY (Coriander and mint SAUCE)

Coriander & Mint Chutney, coriander sauce, mint sauce

This coriander and mint sauce is a very versatile and can be used with any fried snack, sandwiches, with your meals in all most all the Chat Items like Bhel,Sev puri, Dahi papadi etc.

Yield: 2 cups
Prep time: 5 minutes
Total time: 10 minutes

Ingredients 

1 cups chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina)
1 green tomato chopped
6 green chillies , roughly chopped
1 tsp ginger (adrak) chopped
2 cloves garlic (lehsun)
1 tsp peanuts
1/2 tsp cumin seeds (jeera)
1 tbsp lemon juice
salt to taste

How to make 

  • Combine all the ingredients and blend in a mixer to a smooth paste.
  • Keep in fridge. Lasts for one week.

 


mint yogurt chutney

Mint Yogurt Chutney

Mint Yogurt Chutney is great to serve with kababs, and other fried foods.

Yield: 2 cups
Prep time: 5 minutes
Total time: 10 minutes

INGREDIENTS FOR MINT YOGURT CHUTNEY

1 cups chopped coriander (dhania)
1 cup chopped mint leaves (pudina)
1 small onion chopped
6 green chillies , roughly chopped
1 tsp ginger (adrak) chopped
2 cloves garlic (lehsun)
½ teaspoon cumin seeds (jeera)
1 teaspoonsp lemon juice
1 tablespoon anar dana / dried pomegranate seeds (optional) 
salt to taste
½ cup hung yogurt (thick curd)

HOW TO MAKE MINT YOGURT CHUTNEY

  • Combine all the ingredients except yogurt and blend in a mixer to a smooth paste.
  • Stir the yogurt to a smooth paste.
  • Take out the chutney in a bowl and mix yogurt.
  • Serve or keep in fridge. It lasts for one week.

Kacche Aam Pudina Ki Chutney (Raw Mango and Mint Sauce)

Raw Mango Mint Chutney

This raw mango and mint sauce is delicious tangy and minty dip. This is commonly used during Vrat / Upvas / Fasting days when falahari food is eaten.

Yield: 1 cup
Prep time: 5 minutes
Total time: 10 minutes

Ingredients for Kacche Aam Pudina Ki Chutney

½ cups chopped coriander (dhania)
½ cup chopped mint leaves (phudina)
1 medium raw mango chopped
4 green chillies , roughly chopped
1 teaspoon ginger (adrak) chopped
1 teaspoon sugar
Sendha namak (rock salt) to taste

How to make Kacche Aam Pudina Ki Chutney

  • Combine all the ingredients and blend in a mixer to a smooth paste.
  • Keep in fridge. Lasts for one week.

Khazur ki meethi chUTNEY (SWEET DATE SAUCE)

Tamarind Sauce, Imly Chutney

This sweet and tangy sauce is best used in Bhel. Can be used for other Chat Items like Sev puri, Dahi papadi etc.

Yield: 3 cups
Prep time: 10 minutes
Total time: 25 minutes

Ingredients

200 gms seedless dates (khajur)
50 gms tamarind  deseeded or pulp
100 gms (jaggery (gur) grated
1 tsp red chilli powder
1 tsp roasted cumin powder (jeera)
a pinch of asafoetida (hing)
salt to taste

How to Make 

  • Wash the dates and tamarind and cook in a saucepan with 1 cup of water.
  • Cool and grind in a blender. Strain by adding 1 cup of water and put to boil in the saucepan.
  • Add the jiggery, chilli powder, cumin, asafoetida, salt and simmer for 10 minutes.
  • Keep in fridge and use when required.

SWEET & SOUR TOMATO CHUTNEY

Sweet & Sour Tomato Chutney

This is a very simple recipe to make. Tomatoes are available in plenty all round the year and you can make this tangy chutney whenever you want. Tamatar Chutney is best served with any stuffed paratha. Try it out with Makai Mooli ki Roti also.

Yield: 2 cups
Prep time: 5 minutes 
Total time: 20 minutes  

Ingredients 

250 grams ripe tomato diced
1 tablespoon ginger chopped
1 tablespoon coriander chopped
1 tablespoon oil
1 teaspoon panch phoran (mix of mustard, fenugreek, fennel, onion seeds and cumin)
1 bay leaf
¼ teaspoon asotofida
½ teaspoon turmeric
1 teaspoon coriander powder
½ teaspoon chilli powder
1 tablespoon sugar
1 dry red chilly
Salt to taste

How to Make

  • Heat the oil in a pot. Add the panch phoran and wait till the mustard pops.
  • Now add the asotofida, bay leaf and red chilly.
  • Stir in the chopped tomato and cook for a couple of minutes.
  • Add all the dry spices, salt and sugar, cook covered on low heat till all the tomatoes are mushy and a thick consistency is achieved.
  • Garnish with coriander.

Imli Chutney – Sweet and Tangy Tamarind Sauce

Imli Chutney is a sweet and tangy Tamarind dip. It can be used in chaat items, dahi wada and fried snacks.

Prep time: 15 minutes
Total time: 30 minutes

Ingredients

250 grams imli (tamarind)
200 grams Gur (Jaggery)
1/2 teaspoon red chilli powder
1 teaspoon sonth (dry ginger powder)
½ teaspoon kala Namak (black salt)
Salt to taste
1 teaspoon roasted cumin powder
1 teaspoon garam masala
A pinch of cardamom powder

How to Make 

  • Boil the tamarind in 1 cup of water for 10 minutes. Strain out all the pulp by adding 1 cup of water.
  • Transfer it in a sauce pan.
  • Add the jaggery, chilli, sonth, kala Namak and salt. Let it boil for 10 minutes or till the jaggery melts.
  • Switch off the heat and add the garam masala, cumin and cardamom.
  • Let it come to room temperature and then pour in a glass bottle and store in the refrigerator.

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