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Spinach Chutney

27 Nov

spinach_chutney
Palakura Pachadi.

Spinach leaves are chopped and cooked in oil and ground into paste along with freshly roasted spice powders. Serve spinach chutney with steamed rice.
Makes: around 1/2 Cup of Spinach Chutney.

Ingredients:

Spinach Leaves a Bunch
Tamarind 1/2 inch Piece
Whole Red Chiles 1 – 2
Chana Dal 1 Tbsp
Coriander Seeds 1 tsp
Salt to Taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Oil 1/2 tsp

Method of preparation:

Wash and roughly chop spinach leaves.
Heat a pan on low heat, add chana dal.
Fry briefly, add coriander seeds and red chiles.
Fry till aromatic and remove from heat.

Grind the roasted ingredients into fine powder along with salt.

Heat oil in a pan, add chopped spinach and cook for around 5 minutes until spinach is cooked.
Add tamarind to the pan and remove from heat.
Once the spinach cool to room temperature, grind it along with the previously ground powder into paste.
Remove the spinach chutney onto a bowl.

Heat oil in a pan on heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the chutney bowl.
Mix well and serve spinach chutney with steamed rice.
Notes: Make sure spinach is cooked well.

Suggestions: Adjust spice with red chiles.
Variations: Check other spinach chutney recipe here.
Other Names: Spinach Chutney, Palakura Pachadi.

Coconut Lemon Chutney

20 Oct

coconut_lemon_chutney
Kobbari Nimmakaya Pachadi.

Fresh or frozen scraped coconut is ground with freshly roasted spices. Serve coconut lemon chutney with steamed rice etc…
Makes: around a Cup of Coconut Lemon Chutney.

Ingredients:

Scraped Coconut 1 Cup
Lemon Juice 4 Tbsps
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Whole Red Chiles 1 – 2
Asafoetida a Big Pinch
Curry Leaves 8
Oil 2 tsps

Method of preparation:

Heat oil in a pan, add red chile and fry till they turn crisp and remove them onto a bowl.
In the remaining oil, add all the other ingredients.
Once mustard seeds start spluttering, remove from heat.

Using a pestle, first thoroughly crush the red chiles.
Then add the other fried ingredients and crush them lightly.
Add the scraped coconut and salt and use the pestle to pound everything.
Remove the coconut chutney onto a bowl, stir in lemon juice.
Store tight in a refrigerator and it stays fresh for around a week.
Serve coconut lemon chutney with steamed rice etc…
Notes: Make sure to grind the coconut chutney if using grated coconut.

Suggestions: Adjust lemon juice according to taste.
Variations: Check other variations with coconut chutney here and here.
Other Names: Coconut Lemon Chutney, Kobbari Nimmakaya Pachadi.

Red Bell Pepper Peanut Chutney

8 Sep

red_bellpepper_peanut
Red Bell Pepper Peanut Chutney.

Red bell pepper is chopped and cooked in oil along with onion. It is then ground into paste along with peanuts and spices. Serve red bell pepper peanut chutney with steamed rice or with dosa etc…
Makes: around 1 Cup of Red Bell Pepper Peanut Chutney

Ingredients:

Red Bell Pepper 2
Onion 1
Roasted Peanuts 2 Tbsps
Urad Dal 1 tsp
Whole Red Chiles 1 – 2
Mustard Seeds a big Pinch
Salt to Taste

Method of preparation:

Peel and roughly chop the onion.
Wash, remove stems, discard seeds and roughly chop the red bell peppers.

In a small pan, add urad dal and fry on low flame till it turns golden brown in color.
Remove urad dal onto a bowl.
Add few drops of oil in the same pan, add broken red chiles.
Fry for few seconds and remove from heat.

Heat oil in the same pan, add mustard seeds.
Once mustard seeds start spluttering, add chopped onion and bell pepper pieces.
Cook covered on low flame for around 5 – 8 minutes or until the bell pepper softens.
Then uncover and fry till onion is light golden in color.
Cool the ingredients to room temperature.

Grind urad dal, red chili and peanuts into fine powder using a grinder.
Then add the onion and red bell pepper and grind again into paste.
Serve red bell pepper peanut chutney with steamed rice or with dosa etc…
Notes: Make sure to cook the red bell pepper well.

Suggestions: Adjust spice with red chillies or add a green chile while cooking the bell pepper.
Variations: Check bell pepper tomato chutney here.
Other Names: Red Bell Pepper Peanut Chutney.

Dried Red Chili Chutney

1 Sep

dry_chili_chutney
Endu Mirapakaya Pachadi.

Dried red chillies are soaked in water till soft and ground into coarse paste. The ground red chili paste is then briefly fried in oil along with spices. Serve dried red chili chutney with rice or any flour roti or with idly, dosa etc..
Makes: around 3 Tablespoons of Dried Red Chili Chutney.

Ingredients:

Whole Dry Red Chillies 8 – 9
Garlic 4 – 5 Cloves
Tamarind 1 inch Piece
Mustard Seeds a Pinch
Cumin Seeds a Pinch
Salt 1/2 – 1 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and soak the dried red chiles in warm water for around half hour.
Peel and soak garlic cloves in the same bowl.
Add tamarind to the same bowl as dried red chili and garlic to soak.

Strain and grind the dried red chili, tamarind, garlic and salt into coarse paste.

Heat oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add the ground dried red chili paste.
Fry briefly for couple of seconds and remove from heat.
Serve dried red chili chutney with bhakari or with steamed rice and ghee or with dal rice etc…
Notes: Soak the red chiles well before using.

Suggestions: Make sure to choose fat dried red chiles.
Variations: Avoid tamarind to make the red chili chutney more spicy.
Other Names: Dried Red Chili Chutney, Endu Mirapakaya Pachadi.

Sesame Onion Chutney

31 Jul

sesame_onion_chutney
Nuvvula Ullipaaya Pachadi.

Sesame seeds are lightly toasted and ground into smooth paste along with fried onion and spices. Add no water while grinding and refrigerate the chutney to elongate the shelf life. Sesame onion chutney can be served with idly, dosa, vada etc.
Makes: around 2 Cups of Sesame Onion Chutney.

Ingredients:

Sesame Seeds 1/2 Cup
Onion 2 Small
Tamarind 1 inch Piece
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Whole Red Chiles 3 – 4
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Heat a pan on medium heat, add sesame seeds and toast them until they start popping or until they change to light golden color (around 1 minute).
Wash and roughly chop the oniones.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, remove half of the tempering onto a bowl along with all curry leaves.
In to the same pan with remaining spices, add chopped onions and salt.
When oniones become translucent and start to change into brown color, remove from heat.

First grind the sesame seeds into fine powder using a spice grinder.
Then add cooked onions and spices mixture, tamarind to the grinder and grind everything into smooth paste.
Remove the ground sesame onion chutney onto a bowl.

Add the reserved tempering to above chutney bowl and mix well.
Serve sesame onion chutney with steamed rice or idly or dosa etc.
Notes: Make sure to grind the sesame seeds well before adding onion.

Suggestions: Adjust the amount of green chiles for spice.
Variations: Green chiles can be replaced with dried red chiles. Few sprigs of cilantro can be added as well.
Other Names: Sesame Onion Chutney, Nuvvula Ullipaya Pachadi.