Chutney Mela: Part 1

Source: Wikipedia
Chutney or chatni (Tamil: சட்னி chatni, Urdu: چٹنی, Hindi: चटनी caṭnī, Kannada: ಚಟ್ನಿ, Bengali: চাটনী, Telugu: పచ్చడి pachadi), is a term for a class of spicy preparations used as an accompaniment for the main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another. Chutneys usually are wet, having a coarse to fine texture. In Tamil Nadu, chutneys are mainly made with fresh ingredients and does not contain any preservatives. In Andhra, both fresh and pickled forms of chutneys are made. In general, fresh chutneys do not contain preservatives as they are to consumed fresh while pickled forms tend to use oil are vinegar as preservatives. In the old days, Chutneys are ground mortar and pestle made of stone or an ammikkal (Tamil). In modern days, electric blenders replace the stone instruments. Various spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or groundnut oil. Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance keeping its properties.American and European styled chutneys are usually fruit, vinegar and sugar, cooked down to a reduction. Flavorings are always added to the mix. These may include sugar, salt, garlic, tamarind, onion, or ginger. Spices most commonly include fenugreek, coriander, cumin and asafoetida (hing).

Chutney Mela: Part 1

As I was reading through some cooking book - I came a cross a list of different kind of chutneys to be served with dosais and iddies. As I have prepared some of those chutneys before -I took that moment to share them with my fellow blogger and well-wishers. Hope all will find them as delicious as my family members did.

1. Beetroot Chutney


Ingredients
Serving Size: 4

1 cup shredded beetroots
3 dried chillies
1tbsp ginger garlic paste
1tbsp coriander seeds
1tbsp cumin seeds
1/2tsp tamarind paste
4tsp coconut powder
salt to taste

For Tampering:
1tbsp channa daal
1tbsp ural daal
2 dried chillies broken
1/2tsp mustard seeds
1/2tsp cumin seeds
a pinch hing powder
few curry leaves

Preparation Methods:
Dry roast the red chillies, coriander seeds and cumin seeds separately for 2-3 minutes.Keep aside. Add 2tsp oil in a wok and saute all the remaining ingredients until well down. Once cooled add all the roasted ingredient into a blender and grind to a smooth paste. Add couple spoons of warm water if needed. In the same wok add another tsp oil and add all the tampering ingredients to splutter and pour over the grinded paste.

2. Coriander Chutney

Ingredients
Serving Size: 4

1 cup coriander stems & leaves; washed, coarsely chopped
1/4 cup coconut; finely chopped
1/4 cup onion; finely chopped
2tbsp ginger garlic paste
3 dried chillies
few sprig curry leaves
salt to taste
1/4cup tamarind juice

For Tampering:
1tbsp channa daal
1tbsp ural daal
2 dried chillies broken
1/2tsp mustard seeds
1/2tsp cumin seeds
a pinch hing powder
few curry leaves

Preparation Methods:
Add 2tbsp oil to a heave bottom wok and saute all the ingredient expect those mentioned in tampering until the onion turned slightly browned. Allow the mixture to cool and grind them into a fine paste.In the same wok add another tsp oil and add all the tampering ingredients to splutter and pour over the grinded paste. Serve with dosai or steaming hot iddies.

3. Tomato Chutney

Ingredients:
Serving Size: 4


6 ripe tomatoes; chopped
1 medium onion; chopped
2 large clove garlic; peeled and chopped
3 dried chillies
1tbsp ginger paste
2tsp ground cumin
salt to taste

For Tampering:
1tbsp channa daal
1tbsp ural daal
2 dried chillies broken
1/2tsp mustard seeds
1/2tsp cumin seeds
a pinch hing powder
few curry leaves

Preparation Methods:
Put the tomatoes in a small saucepan and cook over a medium heat, covered , until they are soft (4-5 minutes). Remove and cool. Meanwhile, heat the oil over a medium heat and fry the onions, ginger paste and garlic until the onions are soft. Add the chillies and cumin and for for 30-40 seconds. Puree the tomatoes, the onion mixture, salt in a blender. In the same wok add another tsp oil and add all the tampering ingredients to splutter and pour over the grinded paste.

4. Dried Chillies Chutney


Ingredients
Serving Size: 4

20 dried chillies soaked in hot water for 2 hours or so
1 small tomato chopped
5 shallots chopped
2tbsp ginger garlic paste
2tbsp tamarind juice
1tsp fennel seeds
a few sprig curry leaves
salt to taste.

Preparation Methods:
Drain the chillies and give just one pulse in the blender with a little salt and tamarind juice. Heat the wok with 2tsp oil and add the chopped shallots,tomato,curry leaves,fennel seeds and ginger garlic paste. Once the shallots turns soft add the pulsed mixture and saute for 15 minutes. Ajust the level of salt and grind into a smooth mixture and serve with dosai.

5. Pearl Onion Chutney


Ingredients
Serving Size: 4

1 cup peeled and chopped pearl onions
4 dried chillies
a few sprig curry leaves
1/4 cup tamarind juice
salt to taste

For Tampering:
1tbsp channa daal
1tbsp ural daal
2 dried chillies broken
1/2tsp mustard seeds
1/2tsp cumin seeds
a pinch hing powder
few curry leaves

Preparation Method:
Add 2tsp oil in a wok on medium heat. Once heat add all ingredients and saute till the onions are soft and chillies becomes crisp. Allow the mixture to be cooled and grind to a paste by adding enough warm water. In the same wok add another tsp oil and add all the tampering ingredients to splutter and pour over the grinded paste.


More varieties are coming on the way so please stay tune for more actions in the Chutney Mela!!! Chutney Mela Part 2 will be post soon :)

Comments

Ann said…
Hummm I can have a dozen of idlis with all those chutneys :P Yumm
Chitra said…
This chutney post is very useful to me...Will sure try this:)
Sanghi said…
Mmm yummy chutneys!

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