1. Coconut Chutney
Ingredients
To Grind
- Grated Coconut - 1/2 side in the coconut
- Green / dry Chilly - 4
- Kadalai - 4 t spoons
- Ginger - a small piece
- Curry Leaves - 1 stem
- Coriander leaves - 3 stems
- Salt to taste
To Temper
- oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Grind the ingridents with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
2. Groundnut Chutney
Ingredients
To Grind
- Roasted groundnut - 1/2 cup
- Dry Chilly - 2
- pepper corns- 1/2 t spoon
- Curry Leaves - 1 stem
- Tamarind - size of a small gooseberry
- Salt to taste
To Temper
- oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Grind the ingridents with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
3. Beetroot Chutney
Ingredients
To Fry n Grind
- Oil
- Dry Chilly - 4
- Curry Leaves - 1 stem
- Grated beetroot - 1 medium size
- Tamarind - size of a small gooseberry
- Salt to taste
To Temper
- oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
4. Parupu Chutney
Ingredients
To Fry n Grind
- Oil
- Toor Dal - 1/4 cup
- Dry chilli - 5
- Curry Leaves - 1 stem
- Grated coconut - 3/4 cup
- Tamarind - size of a small gooseberry
- Salt to taste
To Temper
- oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated . See to that u saute toor dal until its colour changes slightly brownish.
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
5. Tomato Chutney
Ingredients
To Fry n Grind
- Oil
- Small or big onion - 1/2 cup
- Dry chilli - 6
- Curry Leaves - 1 stem
- Tomato - 4
- Grated coconut - 1/2 cup
- Coriander leaves or seeds -1/4 cup
- Salt to taste
To Temper
- oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated .
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
6. Onion Chutney
Ingredients
To Fry n Grind
- Oil
- Small or big onion -1 1/2 cup
- Dry chilli - 3
- Curry Leaves - 1 stem
- Tamarind - size of a goose berry
- Salt to taste
If needed
- Coriander seeds - 3 t spoon / Coriander leaves - 4 stems
- Cumin - 1 t spoon
To Temper
- Oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated .
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
7. Coriander Chutney
Ingredients
To Grind
- Dry chilli - 5
- Coriander leaves - 1 1/2 cup
- Tamarind - size of 2 goose berry's
- Salt to taste
To Temper
- Gingely Oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Grind the ingridents and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the ground material in to the tempered items and allow it to boil such tat it gets in to much thicker consistency and then serve.
8. Pudina Chutney
Ingredients
To Fry n Grind
- Oil
- Split Channa Dal - 1t spoon
- Split urad dal - 1 t spoon
- Coriander seeds - 1 t spoon
- Dry / Green chilli -5
- Curry leaves 1 stem
- ginger - a small piece
- Pudina leaves - 1 1/2 cup
- Grated coconut - 1/2 cup
- Tamarind - size of 2 goose berry's
- Salt to taste
To Temper
- Oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated .
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
9. Perandai Chutney
Ingredients
To Fry n Grind
- Oil
- Outer skin of perandai - 1/4 cup
- Dry chilli -3
- Coriander seeds - 1 t spoon
- Cumin - 1 t spoon
- Curry leaves 1 stem
- Tamarind - size of a goose berry
- Salt to taste
To Temper
- Oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated .
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
10. Curry leaves Chutney
Ingredients
To Fry n Grind
- Oil
- Split Channa Dal - 2 table spoon
- Split urad dal - 1 table spoon
- Grated coconut - 1/2 cup
- Curry leaves - 2 cup
- Dry chilli - 8
- Tamarind - size of 2 goose berry's
- Salt to taste
To Temper
- Oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated .
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
11. Kollu Chutney
Ingredients
To Fry n Grind
- Oil
- Horse gram - 1/4 cup
- Dry chilli - 3
- Curry leaves - 2 stem
- Tamarind - size of a goose berry
- Salt to taste
To Temper
- Oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated . Note: Horse gram should be fried until it splutters n becomes brownish.
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
12. Peerkan Chutney
Ingredients
To Fry n Grind
- Gingely Oil
- split channa dal - 1 1/2 t spoon
- Ginger - a small piece
- Dry chilli -2
- Outer skin of peerkan - 1/4 cup
- Coriander leavs - 4 stems
- Curry leaves 1 stem
- Tamarind - size of a goose berry
- Salt to taste
To Temper
- Oil
- Mustard Seeds- 1/2 t spoon
- Split Channa Dal - 1/2 t spoon
- Split Urad dal - 1/2 t spoon
- Dry Chilli -1
- Curry Leaves - 1 stem
Method
- Fry the ingridents in the same order once oil is heated .
- Then grind the fried materials with little water and take off when its smooth enough.
- Tempering is prepared once the oil is heated by adding the ingridents in the given order.
- pour the tempering in to the ground material and serve.
yummy chutneys...
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