Archive for the ‘Indian Chutney Recipes’ Category

Peanut Chutney

Peanut 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
Peanut Chutney
Method:
=> Roast the peanuts on stove top or in the oven.
=>  After the peanuts are cool  sufficient to handle,  mill it in the blender along with tamarind, garlic, onion and red chillies.
=>  Add water to the desired chutney uniformity 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.
=> Serve with idli, dosa, upma, kichadi or rice.

Mango Pachadi

Mango Pachadi

Here is a simple recipe of pachadi with raw mangoes and jaggery. Tempered with red chillies and mustard seeds.

Ingredients :
=> 2 raw mangoes
=> 2 green chillies
=> 3-4 Tbsp grated jaggery
=> Salt to taste
=> 1 Tbsp oil
=> 2 dry red chillies
=> 1/2 tsp mustard seeds

Garlic and peanut chutney:
=> 4 Tbsp garlic cloves
=> 200 gm roasted peanuts – skinned and removed
=> 6-8 fresh red chillies
=> 100 ml oil
=> Salt
Mango Pachadi
Method

=> Peel and slice mangoes with seeds.

=> Split green chillies in half.

=> Pour over water to cover fruit and chillies.

=> Simmer till well cooked.

=> Add jaggery to pan.

=> Heat oil in a pan – toss in dry red chillies and mustard seeds.

=> Pour over pachadi and serve.

For garlic and peanut chutney:

vGrind everything together, gradually adding oil.

Mooli Ki Chutney

Rawa Upma

Ingredients :
=> 1 radish (mooli), grated
=> 9-10 walnuts, chopped
=> 5 Tbsp hung curd (Hung curd is normal curd that has been removed of all the water content)
=> 1 green chilli, chopped finely
=> 1 tsp chopped coriander leaves
=> Salt to taste
Mooli Ki Chutney
Method

=> Grate the radish and squeeze it lightly to remove the excess water content.

=> In a bowl mix all the ingredients together.

=> Store it in the fridge. Serve the chutney chilled.

Mooli Ki Chutney

Mooli Ki Chutney

Garma garam khaane ke saath thandi thandi chutney. This mooli ki chutney goes best with piping hot Kashmiri food.
Ingredients :
=> 1 radish (mooli), grated
=> 9-10 walnuts, chopped
=> 5 Tbsp hung curd (Hung curd is normal curd that has been removed of all the water content)
=> 1 green chilli, chopped finely
=> 1 tsp chopped coriander leaves
=> Salt to taste
Mooli Ki Chutney
Method

=> Grate the radish and squeeze it lightly to remove the excess water content.

=> In a bowl mix all the ingredients together.

=> Store it in the fridge. Serve the chutney chilled.

Coconut-Ginger Chutney

Coconut-Ginger Chutney

A zingy coconut chutney with tamarind, ginger and chillies.

Ingredients :
=> 1 cup grated coconut
=> 2 inch piece ginger skinned and washed
=> 3 green chillies
=> Tamarind size of a small lemon
=> Salt to taste
=> 1 tsp coconut oil
Coconut-Ginger Chutney
Method

=> Grind all the ingredients except oil to a coarse paste.

=> Add coconut oil and can be used as side dish for rice.

Dhaniye Ki Chutney

Dhaniye Ki Chutney

An easy to make yummy coriander ki chutney that goes best with kebabs and other Indian starters.

Ingredients :
-> 1 bunch fresh coriander, chopped
-> 10 cloves garlic
-> 3-4 green chillies, chopped
-> Salt, to taste
-> Juice of 2 lemons
-> 1/2 cup curd, whisked and sieved
Dhaniye Ki Chutney
Method

-> In a blender/ mixie add coriander leaves and blend till the leaves are crushed.

-> Add garlic, chopped green chillies, salt and lemon. Blend till smooth. Add a little water in case the mixture is too thick.

-> Put it in a bowl and mix with curd.

-> Serve with some onion ringlets and kebabs.

Fig Chutney

Fig Chutney

Dip made with the goodness of dried figs blended in the flavors of malt and white vinegar, chillies and garlic.

Ingredients :
=> 2 Tbsp sunflower or vegetable oil
=> 1 onion, finely chopped
=> 2-3 garlic cloves, roughly chopped
=> 500 gm dried figs, roughly chopped
=> 1 Tbsp sugar
=> 4 green chillies, roughly chopped
=> 4 Tbsp malt vinegar
=> 4 Tbsp white vinegar
Fig Chutney
Method

=> Heat the oil in a small frying pan.

=> Fry the onion and garlic in the oil until golden brown. Set aside.

=> Place the remaining ingredients in a blender with the fried onions and garlic and whiz to a smooth, thick paste.

=> Chill for at least 30 minutes before serving.

=> The chutney can be stored in an airtight, non-metallic container in the refrigerator for upto 1 month.

Tamatar ki Chutney

Tamatar ki Chutney

The tang of tomatoes beautifully spiced with mustard seeds, ginger, curry leaves and a pinch of sugar. You’ll absolutely fall in love with its finger licking flavour!
Ingredients :
-> 10 tomatoes, chopped
-> 1/2 tsp mustard seeds
-> 1 tsp ginger, chopped
-> 2 garlic cloves, crushed
-> 1 tsp oil
-> 10-15 curry leaves
-> 1/2 tsp red chilli powder
-> 1 tsp vinegar
-> 1-2 tsp sugar
-> Salt- to taste
-> Pepper- to taste
Tamatar ki Chutney
Method

-> In a wok (kadhai) add oil. Add mustard seeds, curry leaves, ginger, garlic.

-> Once cooked, add tomatoes. Let the tomatoes cook for 5 minutes.

-> Now add sugar, salt, vinegar, red chilli powder and pepper.

-> Cook this till the tomatoes are soft and squishy.

-> Serve with idli, dosa and vada.

Pineapple Pachadi

Pineapple Pachadi

A pineapple chutney, that’s chunky, sweet and sour in one bite. You can alter the spice quotient in this pachadi by going easy on the chillies.
Ingredients :

For the pachadi:
-> 1 cup coconut
-> 2 cups ripe pineapple, chopped
-> 2 green chillies, slit
-> 2 inch piece of ginger
-> Salt to taste
-> 1/2 cup water
-> 2 dry red chillies
-> 1 tsp mustard seeds, crushed
-> 1 cup yoghurt

For the tempering:
-> 1 Tbsp oil
-> 1/2 tsp mustard seeds
-> 2 whole dry red chillies
-> A bunch of curry leaves
Pineapple Pachadi
Method

For the pachadi:

-> Cook pineapple with green chillies, ginger, salt and 1/2 cup water, till the pineapple is soft and mushy in texture. Take out the ginger at this stage.

-> Grind the coconut and red chillies to a paste. Then add the crushed mustard seeds. Mix these with the cooked pineapple. Let it boil, then remove from the flame.

-> Add beaten curd and mix well.

For the tempering:

-> Heat oil in a pan and splutter whole mustard seeds. Add red chillies and curry leaves. Pour this seasoning over the cooked pineapple. Mix well.

-> Serve with appams and stew.

Pineapple Pachadi

Pineapple Pachadi

A pineapple chutney, that’s chunky, sweet and sour in one bite. You can alter the spice quotient in this pachadi by going easy on the chillies.
Ingredients

For the pachadi:
1) 1 cup coconut
2) 2 cups ripe pineapple, chopped
3) 2 green chillies, slit (deseeded)
4) 2 inch piece of ginger
5) Salt to taste
6) 1/2 cup water
7) 2 dry red chillies
8) 1 tsp mustard seeds, crushed
9) 1 cup yoghurt

For the tempering:
1) 1 Tbsp oil
2) 1/2 tsp mustard seeds
3) 2 whole dry red chillies
4) A bunch of curry leaves

Method

For the pachadi:
1)Cook pineapple with green chillies, ginger, salt and 1/2 cup water, till the pineapple is soft and mushy in texture. Take out the ginger at this stage.
2)Grind the coconut and red chillies to a paste. Then add the crushed mustard seeds. Mix these with the cooked pineapple.
3)Let it boil, then remove from the flame.
4)Add beaten curd and mix well.

For the tempering:

1)Heat oil in a pan and splutter whole mustard seeds. Add red chillies and curry leaves. Pour this seasoning over the cooked pineapple. Mix well.
2)Serve with appams and stew.