Raw Green Tomatoes Chutney

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I am a Big fan of Green tomato chutney. This chutney is easy and simple chutney made with fresh green tomato, coriander leaves and spiced with green chilies. Tomato Chutney,  which serves as a nice combination with rice and  any tiffin items.

Cuisine:          South Indian  Prep Time:    5 Mins           Cook Time:   3 Mins      

Ingredients:

Green Tomatoes            4 no.

Green Chillies                2- 3 nos.

Grated Ginger               1 Tablespoon

Chopped Coriander        ½ cup

Grated coconut              1 Tablespoon.

Coconut Oil                   1 Tablespoon

Cumin seeds                 ¼ Teaspoon

Red chilies                    1 no. 

Hing Powder                 ½ Teaspoon

Salt                             To Taste.

To Seasoning:

 Coconut Oil                 1 Teaspoon

Mustard seeds               1/2 Teaspoon

Method:

• Wash and  cut the tomatoes.

• Heat the Pan add coconut oil and put cumin seeds , hing powder and red chilies,fry them until they are roasted .
• Now add the chopped tomatoes and fry for a minute , add the salt and mix well. Now  cover it and cook until it turns pulpy. It takes 4-5 mins. Cool the mixture slightly.

• Take blunder/Mixie , put green chillies, ginger, and coriander leave . Grind for a second.

• Add cooled tomato mixture and grind it to a coarse paste. I usually do it in whipper mode to get slight coarse and pulpy Chutney.
• Serve with Rice, Dosa , and tiffin items.

Notes:

•       You can store it in refrigerator for 2 days in an air tight container.
•       Add or reduce green chili to your taste.
•        If you find the Chutney very tangy, add a pinch of sugar or Lemon juice while grinding the chutney.

Hotel Style Coconut Chutney Recipe

There are many versions to make this chutney. I have made my own version. Cashew nut plays an important role in this chutney. It makes the chutney more creamy, thick and tasty. It tastes great with dosa, idli, dhokla, chapati, sabudana vada, vada pav Or any cutlet / patties.

Prep time     1 minute

Cook time      2 Minute

 INGREDIENTS:

Fresh Coconut           1 cup

Chutney Dal               2 Tablespoons

Cashew nuts              7 nos.      

Green Chillies            3 nos.

Chopped Coriander     ¼ cup

Grated Ginger            1 Teaspoon

Sugar                         ½ Teaspoon

Water                         1 Tablespoon

Lemon                         ½

Salt                             To Taste

Tempering

Coconut Oil                 1 Teaspoon

Mustard Seeds            1 Teaspoon

Urdh Dal                     1 Teaspoon

Curry Leaves                Few

Method:

• Take a pan, dry roast the Chutney dal for a minute.
• Now add a grated coconut and sauté for a minute on low heat. Please don’t burn the coconut just fry them on low heat until it’s warm. Then switch off the gas.
• Combine the roasted coconut mixture into the Blender/Mixie
• Add a grated ginger, coriander leaves, Chillies, Sugar, Salt and Lemon Juice.
• Ground until all blends well add about a tbsp of water
• Heat the coconut oil in  pan, tempering all ingredients and add to the Chutney.

Notes:

• ·       Please don't add water while grinding add only if required.
• ·       Tempering is optional.
• ·       If you want your Chutney to be white color, You can omit the coriander Leaves in the Chutney. 

Kadambam Chutney

Kadambam in Tamil means mixture of things.   This Kadamba Chutney Recipe is a unique mouthwatering recipe that is made from fresh coriander leaves, Mint Leaves, , Raw Mango, Lemon, Ginger , Coconut and dals. This kadambam chutney is highly nutritious, easy to make and tastes superb. This simple and easy chutney variety that goes well with Rice, idli , dosa,  and upma.

Preparation Time: 10 mints | Cooking time: 5 mints | Serves: 4nos.

Ingredients:

Chopped Coriander Leaves     2 Tablespoon

Curry Leaves                         Few

Chopped Mint Leaves             2 Tablespoon

Fresh Coconut                       ½ cup

Grated Fresh Raw Mango        2 Tablespoon

Grated Ginger                        2 Tablespoon

Grated Amala /Gooseberry     1 nos.

Chopped Green Chillies          2-3 nos.

Urdh dal                               2 Tablespoon

Tamarind                              ½ inch piece

Lemon Juice                          1 Teaspoon

Oil                                        2 Tablespoons.

Salt                                      To Taste

To Temper :

 Coconut Oil                         1 tablespoons

Mustard –                            1 Teaspoon

Urad dal                              1 Tablespoon

Red Chili                              1 n0.

 Curry Leaves                       few

Hing powder                        ½ Teaspoon.

Method:

• Heat the kadai with 2 tablespoon of oil. Add the urad dal, sauate for a minute.
• Now add curry leaves, grated ginger, Amala, Grated mango,Green chillies and mint leaves. Sauté till the dal turns golden.
• Now add a coriander leaves, fresh Coconut,  and Tamarind, fry for a minute.
• Allow it to cool down. Then add it to the blender along with salt.
• Grind it to a smooth paste by adding required water. Add Lemon juice and mix it well. Now Chutney is ready.
• Actually I forgot to add tempering to the Chutney.
• Heat Coconut oil in kadai and add the mustard seeds. When they pop, add the red chili, curry leaves, urad dal, and Hing.
• When the dal turns a golden brown, switch off the stove.
• Add it to the Chutney.
• Serve with Rice, Dosa, and Idlis.

Notes:

• Adjust the spice according to your taste.
• You can skip coconut .

503;Curry Leaves and Mint Thogayal / How to make Curry Leaves and Mint Thogayal

Thogayal are made every now n then in any South Indian households. This is a very nutritious Thogayal. These leaves have lot of health benefits. It is rich in iron (curry leaves), vitamin C (coriander n mint leaves) and protein (Urad dal).

You can have it with rice or idli, dosa. It is very easy to make and when kept refrigerated, it stays good  for long. Making this is really easy and a perfect options for bachelors too. 

Preparation Time    10 minutes

Cooking Time          0 Minutes

Servings                  4 People

Ingredients:

Fresh Curry Leaves	1 cup
Fresh Mint Leaves	1 Cup
Chopped Tomatoes	1 Cup
Chopped Green Chillies	2 Nos.
Coconut Oil	2 Tablespoon
Urdh Dhal	2 Tablespoon
Red Chillies	2 Nos.
Asafetida Powder	½ Teaspoon
Salt	To Taste

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How to Make Curry Leaves and Mint Thogayal Here you Go

• Wash the curry leaves and Mint well and drain.

• Heat oil in a pan. Add red chillies and fry till it starts to crackle and then add urdh dhal , green chillies , Tomatoes  and Hing  and sauté till it turns golden brown. Keep aside.

• Heat the oil in a pan, add curry leaves and Sauté until the leaves wilt a little. Keep aside

•  The same pan, Add mint leaves and saute until the colour slightly changes. Remove and set aside to cool.

• Transfer all above items to the Blender add the salt and add little  water and grind it to the smooth paste.

•  Transfer to a clean glass jar and store in the refrigerator. 
• Serve with Hot rice.

Enjoy!!

Note :

• You can add some coconut pieces too while grinding.
• You can add fresh coriander Leaves too while grinding.

Have you Tried  My 

Coconut Thogayal 

Pudina Thogayal

 Inji Thogayal

Coriander Leaves  Thogayal

501: Indian Style Spicy Apricot Chutney

Chutneys can be made with several vegetables and fruits and each one have a unique taste. There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli  bring to you a Apricot  chutney and make your meal all the more interesting.

Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fiber and potassium .

Apricot chutney  is a very quick recipe which can be prepared in just 10 minutes. They are mixed with spices like red chilli powder, Pickle Masalas ,Sugar and salt are added to prepare the lip-smacking side dish.

Serves:                1 small bowl

Preparation time: 5 minutes

Cooking time:       10 minutes

Ingredients

Big Apricots (Chopped)	4 Nos.
Pickle Masala/ Red chili Powder	2 Tablespoon
Turmeric  Powder	½  Teaspoon
Asafetida Powder	1 Teaspoon
Salt	To Taste
Oil	2 Table Spoon
Mustard Seeds	1 Tablespoon
Red Chillies	4 Nos.
Sugar	1 Tablespoon

Method:

• Wash and cut the apricot into pieces.
• Heat the oil in the pan , add mustard seeds, redchillies and Asafetida Powder.
• When the seeds splutter, add the chopped apricot pieces and fry for few minutes.
• Now add the pickle masala powder , turmeric powder , salt and sugar. Mix it well.
• Let it cook 10 minutes in simmer. (Oil will ooze out)
• Cook till you get a thick consistency.
• Once the chutney cools to room temperature, refrigerate it for 1 hour.
• Serve Apricot chutney chilled to your family and friends.
• This chutney can be refrigerated for 3-4 weeks. Use sterilized jars to store

479: Coconut Mint Chutney

Chutney plays a very multiple role in Indian cuisine. This Mint chutney is cooling and excellent for digestion. It served with Dosa, Idli , Indian fritters and snacks.

Preparation Time: 5 Minutes

Serves:                        3-4 People
 Recipe Category:    Chutneys

 Recipe Cuisine:       South Indian

Ingredients:

Grated Fresh Coconut                  ¼ cup

Chopped Mint leaves                    ¼ cup

Green chilies                               3 no.

Grated Ginger                             1 Tablespoon

Chutney dhal                              1 Tablespoon

Lemon juice                                1 Tablespoon

Salt                                            As required

Procedure

• Add all ingredients to a blender/ food processor .
• Grind it to fine paste. Add water if required. The chutney should not be runny but it should not be firm too. It is a kind of dip.
• Transfer to a storage container or serving dish

 Note:

• Do not store this chutney in refrigerator. Consume the chutney within 3-4 hours.
• Add lime not only for taste but also for coconut to retain its color.

 See My Other Chutneys

Gongura Chutney

Coriander Chutney

Coconut Chutney 1

Coconut Chutney 2

Red Bell Pepper Chutney

Tomatillo Chutney/ Green Tomato Chutney

Puli Milaghai/ Green Chili Pickle

446: Walnut Chutney - Indian Style

Walnuts are part of the tree nut family. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. Like most nuts, they can easily be added to your Healthiest Way of Eating. Just chop and add to your favorite salad, vegetable dish, fruit, or dessert.

Walnut chutney is probably one of the easiest and simplest of recipes.  This chutney is awesome taste. It will dances on your tongue. Eat it with everything. Well maybe not cornflakes. just kidding. Keeps in the fridge for a few days just fine.

Ingredients

Walnuts                              1 cup

Tamarind                            a lemon size

Coriander leaves                  1 tbsp.

Mint leaves                          1 tbsp.

Salt                                     to taste

Fry it oil

Red chilies                           3 no

Coriander seed                     1 tsp.

Cumin seeds                         ½ tsp.

Curry leaves                          2 strings

Asafetida                              ½ tsp.

Grated ginger                        2 tbsp. 

To Seasonings

 Oil                                       1 tsp.

Mustard seeds                        1 tsp.

Red chili                                 1 no.

Method

• Soak the walnut in a hot water for 30 minutes. After  30 minutes drain the water and keep aside the walnuts.
• Heat oil in pan, fry the red chilies, coriander seed,cumin seed, curry leaves, tamarind,grated ginger and asafetida. Keep aside for cool for a minute.
• Grind walnuts with fried ingredients, coriander & mint leaves, and salt into a fine paste.
• Heat the oil, fry the mustard seeds and red chilies.
• Pour over the chutney
• Serve the walnut chutney with Dosa,Idli , Adai or just mix it with hot rice.

426: Peanut Chutney Without Coconut

There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. The best thing about chutney recipes is that they can be prepared within minutes.

The Peanut chutney is very easy to prepare and can be a spicy chutney for any meal. You can either have chutney as a side dish with rice or Idli or smear your dosa with this chutney.

Ingredients

 Dry Roasted Peanuts               ½ cup

Chutney dal                                2 Tbsp.

Green chilies                              3 no

Grated Ginger                           1 Tsp.

Curry leaves                              few

Lemon Juice                               1 Tsp.

Salt                                            To Taste

For Tadka   

Oil                                                1 Tsp.

Mustard seeds                            ½ Tsp.

Red chilies                                   2 no.

Asafetida powder                       1/8 tsp.

Curry leaves                                3 no.,

Method:

• Combine all the ingredients and grind with using little water. When the paste looks fine and semi thick remove from the grinder.
• Heat a oil in a pan. Add all the tadka items after the oil becomes hot. Pour the spluttering tadkas over the chutney.
• Peanut chutney is ready to eat. You can either serve it hot or refrigerate it.
• Enjoy the spicy and delicious chutney with dosas , Idlis  with other South-Indian dishes.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(See the Links)

Red Bell Pepper Chutney

Coriander Chutney

Coconut  Chutney

Gongura Chutney

408: Peach Apple and Raisin Pickle

Peach and Apple Pickle

There are many types of chutney that are prepared in the Indian cuisine. We Indians are famous for our incurable sweet tooth. This week   I made a Peach Chutney. I already posted fresh berries chutney and cranberry chutney in my blog. The best thing about this Peach chutney recipe is that it can be prepared in just 15 minutes.

Ingredients

 Big Ripe Peaches                 4 no.

Apple                                    1 no.

Raisins                                  ¼ cup

Pickle masala Powder           2 Tbsp.

Red chili powder                   1 Tbsp.

alt                                         1 Tbsp.

Brown Sugar                        3 Tbsp.

For Seasoning

Oil                                          1 Tsp.

Mustard seeds                     ½ Tsp.

Red chilies                            3 no

Asafetida powder (Hing)    ½ Tsp.

Method: 

• Cut peaches into medium size slices. Core the apple and cut into small slices.
• Heat oil in a nonstick pan and add all seasoning items and fry for a minute.
• Now add the raisins, again fry for a minute.
• Now add the chopped peach, apple in it.
• Add pickle powder, turmeric powder, chili powder and salt.
• Mix it up uniformly and cover the pan with a lid. Cook on a low flame for another 5 minutes.
• After this add the brown sugar to the peach mixture and mix it up.
• Cook for 3 minutes. Cook till you get a thick consistency. Switch off the stove.
• Refrigerate it. It will work fine for few months if handled properly.
• Enjoy as a spread in flat breads, in sandwiches, savory crackers, Idlis and Dosas.

Peach and Apple Pickle

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