Curry leaves Chutney

 

A simple yet mouth watering chutney which makes your day to day meals special .

Can be relished with idlis, dosas , rotis .

Tastes awesome with plain hot ghee rice .

2 Types of Chutneys

These chutneys can be made in advance and stored in fridge for more than a week . One chutney is made with coriander and coconut while the other chutney is made with onions and red chilis . Both are equally yummy and can be relished with idli, dosa , roti, puris, parotas or bread . You can also have them with plain hot ghee rice along with roasted papad .

#southindianfood #chutney #breakfastrecipe #chutneyfordosa #chutneywithoutcoconut #coconutchutneyrecipe #storable #breakfastrecipes

Sweet Tangy Tomato Chutney ( From Bengali Kitchen )

 

Hi Everyone,

This yummy Tomato Chutney is a must have side dish in all the bengali homes. The addition of panch phoron spices (mustard, cumin, fennel seeds, nigella seeds and fenugreek) makes it irresistably tasty. Also the addition of aampapad is very imporant and please do not skip it if possible. Instead of aam papad you can add dried mango slices or Mango Sath ( आंब्याचे साठ) .

Chaat Chutney - Green & Imli Chutney

 

2 basic chaat chutney recipes with the secret ingredient to make them taste exactly like street style .

Every chaat lover should have these chutneys handy and stored in their fridge as the craze for chaat is always sudden and irresistible .

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#howtomakechaatchutney #chaatchutneyrecipe #pudinachutneyrecipe #greenchutneyforchaat #imlichutney

Vitamin C Rich Lemon Spreads (Turmeric,Mint,Chilly)/निंबू चटनी/चविष्ट रुचकर लिंबाची चटणी

 #SweetnSpicyAromas

Lemon peels are very rich source of Vitamin C and using lemons along with it’s peel makes these spreads one of the best natural immunity boosters.

Pressure cooking the lemons with the peel reduces the bitterness. 

Make these super yummy spreads and enjoy them with puris, breads, rotis and parathas. 

#LemonChutney 

#LemonSpread 

#LemonChutneywithoutOil  

#ImmunityBoosterRecipe  

#VitaminCRichRecipe , 

#बिनातेलनिंबूचटनी 

#लिंबाचीसालीसकटचटणी, 

#लिंबूचटणी

#LemonPeel

Easy Strawberry Recipe, Winter Special/Tangy Spicy Strawberry Chutney, चटपटी स्ट्रॉबेरी चटनी

 #SweetnSpicyAromas

Once you try this tangy, lip smacking strawberry chutney you just can’t resist having more .

#WinterSpecialRecipes #StrawberryRecipes #EasyStrawberryChutney #TangySpicyChutney #स्ट्रॉबेरीचटनी #स्ट्रॉबेरीचटणी

2 Onion Chutneys/Super sidedish - Idli Dosa Paratha Roti Rice/ कांद्याची चटणी /प्याज चटनी

 #SweetnSpicyAromas

These easy to make yummy chutneys make a super sidedish with all type of Idlis, Dosas, Parathas, Naans, Breads and Rice . Ingredients for green chutney - 1 onion chopped fistful coriander leaves 1 tsp cumin seeds (jeera) 3 to 4 chillies half lemon 1 tsp sugar 1 tsp coconut oil 1/4 tsp – mustard seeds (rai/sarson) 1/4 tsp – urad daal 8 to 10 – fresh curry leaves a pinch of asefoetida ( hing ) Ingredients for Red chutney - 1 onion chopped 4 to 5 dry red chillies 5 garlic flakes half tsp chana daal half tsp urad daal half lemon 1 tbsp + 1 tsp coconut oil 1/4 tsp – mustard seeds (rai/sarson) 8 to 10 – fresh curry leaves a pinch of asefoetida ( hing )

#RedOnionChutney #GreenOnionChutney #SideDishIdliDosa #SouthIndianChutneys #EasyChutneys #ChutneyWithoutCoconut #कांद्याचीचटणी #प्याजकीचटनी

Avla Varieties

Amla also known as Indian Gooseberries as we all know is a treasure house of Vit C and daily consumption of Amla is very much recommended in the times of today's Corona Pandemic . 

In winters this fruit is seen everywhere in the markets and so I planned to get it in bulk and made few different varieties in small quantities so that we can have the variations without getting bored . 

As I had already made Moravla last month I decided to give it a skip and fianlly made Amla Chhunda , Amla Candy , Amla murabba , Amla barfi  and Amle ki launji 

For all the recipes wash the avlas thoroughly with water and then steam them in a pressure cooker for 2 to 3 whistles . 

Amla Chhunda 

Ingredients 

15 - 20 steam cooked avla 

half tsp clove and cinnamon powder 

1 tsp - red chilly powder 

1 n half cup - sugar 

1 tsp salt 

Method 

Remove the seeds from steamed avla . 

 

Mix the seedless avla pieces with all the above ingredients . 

Grind this in a mixer . 

Fill this paste in a dry glass bottle and close the lid tightly . 

Keep the glass bottle in direct sunlight daily for 1 week . 

After a week the chhunda is ready to eat . 

Amla Candy 

Ingredients 

15 - 20 steam cooked avla 

3 cup - sugar 

1/2 cup - water 

1/2 tsp - cardamom powder 

Method 

Remove the seeds from steamed avla . 

Separate the pieces and keep them aside to cool . 

In a pan add sugar and water and bring it to boil . 

When you get a 2 string consistency add the cooled avla pieces and cardamom powder . 

The syrup will again become thin because of the avla juice . 

Keep the glass flame medium and keep on stirring occasionally . 

After about 15-20 minutes syrup again starts thickening .  

Switch off the gas and let the avlas be soaked in the syrup overnight . 

Next day drain out the syrup completely and remove the pieces on a glass plate. 

  

This syrup too has a very good taste and can be consumed like honey . 

Place the glass plate with avla pieces in direct sunlight for 1 week . 

The pieces will gradually become dry and the avla candy will be ready for use . 

Amla Murabba 

Ingredients 

15 - 20 steam cooked avla 

1 n half cup - sugar 

1 tsp cardamom powder 

Method 

Remove the seeds from steamed avla . 

 

Grind the seedless avla pieces in a mixer . 

Add sugar to this pulp and cook it in a non stick pan or a heavy bottom kadhai on a slow to medium flame constantly stirring all the while . 

First the mixture will become thin as sugar melts and then after 10 - 15 minutes it will start thickening . 

Add cardamom powder and keep on stirring till the mixture starts leaving the sides of pan . 

At this stage switch off the gas and let the morabba cool completely . 

When cold it will become thick like a jam . 

Amla Barfi 

Ingredients 

1 cup - steamed seedless avla paste 

2 cup - sugar 

2 tbsp - cornflour 

1 tsp cardamom powder 

Method 

Heat a thick bottomed pan and mix the avla paste and sugar in it . 

Cook this mixture stirring continuously on low to medium flame . 

Add little water to cornflour and add this paste to above mixture . 

Keep on stirring continuously for 5/ 10 more minutes . 

Also add cardamom powder . 

Mixture now becomes shiny and starts leaving sides of the pan . 

At this stage switch off the gas and spread the mixture on a greased tray . 

Let the mixture cool completely and then cut in desired shapes . 

Amle ki launji - Sweet and sour pickle 

Ingredients 

10 - steam cooked avla 

1 n half cup - jaggery

2 tsp - ghee 

1tsp - paanch poran masala ( mixture of methi , mustard , kalounji , cumin & fennel seeds ) 

1/4 tsp - asefoetida pd 

1 tsp - red chilly pd

1 tsp - cumin pd 

1/2 tsp - garam masala 

1 tsp salt 

Method 

Remove the seeds from steamed avla . 

 

Heat ghee in a pan and add paanch poran masala to it . 

When the seeds temper add asefoetida pd . 

Add the seedless avla pieces and stir nicely . 

Now add cut jaggery and cook on low flame . 

The avla pieces will start leaving juice and jaggery will melt in it . 

Add all masala powders and salt and cook for 10/15 minutes 

The mixture will slowly thicken and avla pieces become shiny and semi transparent . 

Switch off the gas at this stage and let the launji cool down completely . 

Store it in a dry glass jar with a lid . 

Don't thicken the mixture very much as after cooling the launji will become thick . 

This launji stays good for almost a month in normal temperature and 2 /3 months in a fridge . 

Tomato chutney (Bengali style)

This sweet sour and spicy tomato chutney is very easy to make and eqally tasty . 

It goes well with almost anything . 

Rice , khichdi , roti , puries or even bread . 

Just try it and enjoy it . 

Ingredients - 

half kg - tomatoes 

8/10 - dates (seeded & chopped) 

2 tbsp - black currants 

10/12 pieces - aam papad / ambe saath ( dried mango pulp will also do ) 

1 tsp each - mustard seeds , cumin , fenugreek seeds , kalounji , fennel seeds ( this is called paanchphoran )

1 tbsp - chilly powder 

1 & 1/2 cup - jaggery 

2 tbsp - oil 

salt to taste 

Method - 

Cut tomatoes into big pieces . 

Heat oil in a pan and add the paanchphoran masala into it . 

When the seeds splutter add cut tomato pieces and stir well . 

Cover with lid and half cook for 5 minutes . 

Now add black currents , chopped dates and aam papad , chilly powder , jaggery and salt .

 

Mix everything well and add a cup of water .

Cook till mixture starts becoming semi-thick . 

Switch off the gas as when cooled the chutney becomes thick . 

When chutney completely cools down fill it in a glass bottle and store in fridge .

This chutney stays well for almost two months if stored properly . 

Groundnut Chutney ( शेंगदाणा चटणी )

A simple yet delicious dry chutney which is very famous in Solapur a district in Maharashtra . The groundnuts roasted in oil make the chutney very crunchy which adds to the hot flavour of this chutney . 

Ingredients - 

1 bowl .............................. Groundnuts 

10 - 15 ............................ garlic 

2 tbsp ............................. red chilly powder

little ............................... tamarind 

1 tbsp ...........................  ground nut oil 

salt as per choice 

Method - 

In a pan heat oil and roast groundnuts till they become crispy and give out nice aroma . 

Also fry garlic in same oil till golden brown in colour . 

Now add chilly powder and immediately turn off the gas . 

Grind everything in mixer when still warm . 

This makes the chutney crunchy yet sticky as the oil in nuts comes out . 

Serve with jowar bhakri or chapati . 

Red Chilly Shezwan Sauce

I love trying out various chutneys as an accompaniment for fried or boiled snacks. This chutney made from fresh dry chillies is extremely easy and hardly takes any time. It in fact is less of a chutney and more of a sauce . If you substitute lemon juice with vinegar the chutney may be stored for a longer time. This sauce tastes amazing with samosas , pakodas and can also be applied to various wraps and rolls .

Ingredients :

10 to 15 ........................fresh red chillies
2 ..................................tomatoes
8 to 10 flakes ....................garlic
1 .....................................lemon ( squeezed into juice )
2 tsp or more .................sugar
1/4 cup............................groundnut oil
salt to taste
small bunch .....................fresh coriander  leaves

Method :


Dry roast the chillies , tomatoes and garlic on an open flame till the skin is black.

When they cool a bit remove the skin.

Now except coriander grind everything roughly.

Keep the sauce a little chunky .

At the end add coriander and pulse for just 2 seconds.

Heat the oil till very hot but don't let it boil.

When the oil is completely cool add it to the chutney and mix well.

Store the sauce in an air tight bottle in the refridgerator .

The chutney can be stored for at least 2  months.

Kairi Pudina Chutney ( Raw mango and mint chutney )

I just love mangoes ripe or raw. So yesterday in the market when I saw the first raw mangoes of this season immediately bought them . Planning to make few favorite varieties in the next few days.

Today made this tangy tongue tickling chutney with Raw mango and pudina. Adding vinegar makes the chutney stay for more days in good condition. If you are going to use it instantly don't add anything as sourness of raw mangoes is enough.

 Serve it with chapatis or with fried snacks like kachoris  and samosas.

Ingredients :

250gm .........................Raw mangoes
1 bunch......................mint leaves
6 to 7 .......................garlic flakes
1 tsp..........................cumin seeds
3 tbsp.........................salt
750gm .......................jaggery ( finely chopped)
3 tbsp + 1/2 cup .....................vinegar

Method :


Peel the mangoes , cut them and sprinkle salt and keep aside for 7 to 8 hours.

Throw the water and spread the mango pieces on a dry towel .

Pick the mint leaves and instead of washing in water soak them in 1/2 cup vinegar .

Wash them in vinegar thoroughly and throw the vinegar away.

Now grind all the ingredients and add 3 tbsp vinegar in the end.

Store in air tight glass jar.

This chutney stays well for almost a year.

Green Coriander Chutney

This is my son's favourite chutney. I have this chutney ready at home almost all the time. As soon as this gets over there is an instant demand to make it again. He loves to apply this chutney to bread, roti,  paratha or  whatever is available at home and team it up with any vegetable or dry sev, then roll it up and eat it as a franky.

Sometimes I even apply this to monaco biscuits or toast and top it with cut onions or cheese. This can be served as starter during the party.






Ingredients :

1/2 coconut................grated of cut into pieces
5 to 6 ......................green chillies
1 bunch..................coriander
lemon size................tamarind
salt
sugar








Method :

Grind everything .
If you like you can add garlic for tanginess.

Curry leaves dry chutney

Curyy leaves are from Neem family and are also called meetha neem or kadhi neem as they are used in seasoning various dishes. They are known to reduce cholesterol and also reduce nausea during pregnancy.

Today I am posting dry chutney which we make with curry leaves. This is a very tasty and healthy chutney. Can be had with idlis, dosas or rotis. You can also sprinkle it over plain hot rice and have it with a dollop of ghee......That tastes yummmmm.......my favourite since childhood .....!!!!!




Ingredients :

1 big bunch of ................fresh curry leaves
1 bowl...........................roasted chana daal
                                      (also called dale)
1 bowl............................dry coconut grated
10 to 12........................dry red chillies
lemon size...................tamarind
salt
sugar










Method :


(I used this shown quantitiy of curry leaves and not the quantity shown in the plate below with other ingredients.)


Dry roast the curry leaves till they become crisp.








Also dry roast chana daal and coconut separately.
Dry roast dry red chillies.

Grind all the above ingredients together.

Adjust the quantity of salt , sugar according to your tase.







Sending this to Julies event   ep-series-herbs-spicesevent guest hosted by Poonam of  spicy-aroma

and also to Anu's south-indian-kitchen-series-event

Sweet Tamarind Chutney

This versatile sweet and sour chutney is used in all the chaats and also can be had with sabudana wadas, samosas and dhoklas etc.

Ingredients :

Tamarind (seedless) - 1 cup
Dates (seedless)- 1 cup
Jaggery - 1/2 cup
Dried black currents - 1/2 cup
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Salt - as per needed

Method :

Soak tamarind  and dates and black currants separately in warm water.
When they are soft Grind them along with cut jaggery , cumin seeds, chilli powder and salt.
If using immediately your chutney is ready.
If you want to store it for say a month dilute the chutney by adding water and boil for 10 to 15 minutes or till it becomes enough thick like a sauce.
This chutney has to be refridgerated and used as and when needed.

Pudina Chutney

Green hot chutney which is normally used in all type of chaats . Can also be served with fried wadas and samosas.

Ingredients :

Bunch of Pudina leaves
Small bunch of Coriander leaves
2 to 3 tbsp - Thick Kaara Sev (or) 2 bread slices
10 to 15 - green chillies
5 to 6 garlic flakes (optional)
lemon sized ball of - tamarind
Salt



Method :

Wash and pick the leaves of Pudina and coriander leaves.
Can use tender stalks of coriander for the chutney.
Wash them well in running water to remove the mud or dirt.
Grind all the ingredients to make a chutney. 

Best Out Of Waste ( Bottle Gourd Skin Chutney )

We all know that the outer skin of the fruits and vegetables are richest in the nutrients and still sometimes we are helpless and have to throw the skin which we think are not edible. But believe me 95 % of times we can  make use of these peels  in some form or the other and prepare tasty dishes out of them . One such simple dish is this chutney make out of the Bottle gourd (Dudhi )skin . You can make similar chutneys using the peeled skins of pumpkin, ash gourd, ridge gourd etc.



Ingredients :

The peeled skin of Bottle gourd - 1 cup
Roasted groundnuts - 2 to 3 tbsp
Grated coconut - 2 to 3 tbsp
Cumin seeds - 1 tsp
Pepper corns - 1 tsp
Green chillies - 4 to 5
Tamarind - size of half a small lemon
Ghee - 1 tsp
Salt
Sugar


Method :

Heat the ghee and add cumin seeds and peppercorns.
When they splutter add the peeled and washed  skin of bottle gourd and stir till it becomes  little soft.
Now combine all the ingredients and grind in the mixer.
This chutney tastes good as it is .
But if you want you can also temper it .

Tempering :

Heat 2 tsp ghee.
When hot add 1/2 tsp mustard seeds, broken pieces of 1 dry red chilly, some curry leaves and hing1/4 tsp.
Add this tempering to the chutney.