Chutney Mela: Part 2

In my previous post I have posted some of the varieties of chutney which could be used to serve your platters of iddlies and dosai in Chutney Mela Part 1. Here's the continuation of more chutneys.
1.Peanut Chutney

Ingredients

2tbsp grated coconut
1/2 cup peanuts roasted
1" piece ginger peeled and chopped
4tbsp fresh coriander leaves chopped
4 green chillies chopped
1 small onion chopped
1tsp mustard seeds
½ tsp hing powder
4 curry leaves
2tbsp oil
salt to taste

Preparation Methods:
Grind the coconut, roasted peanuts, green chillies, onion, coriander leaves and ginger to a fine paste using a little water. Pour the chutney into a bowl and adjust the consistency using suitable amount of water.Heat the oil in a pan on medium level till it is hot enough. Add the mustard seeds. Let them splutter and then add the curry leaves and hing powder. Saute till well done and pour it on the chutney.
Note: I have forgotten to take the snap with the tampering:

2.Kovaikai Chutney

Ingredients

Marinate For Kovaikai:
1 cup chopped kovaikai
1tsp garam masala
1tsp chillie powder
1/4tsp turmeric powder
1tsp curry masala
a pinch hing powder
1tbsp oil
salt and pepper to taste

Add all the ingredients into a large bowl and leave them aside for 3 hours.

1tbsp ginger garlic green chillie paste (1 inch:3:.3)
1/4 cup tamarind juice
salt to taste
1 small red onion chopped

For Tampering:
1tbsp channa daal
1tbsp ural daal
2 dried chillies broken
1/2tsp mustard seeds
1/2tsp cumin seeds
1/4 cup thinly sliced small onions
a pinch hing powder
few curry leaves

Preparation Method:
Add 2tbsp oil in a wok. Once it's heat add the the chopped onions and the ginger garlic chillie paste. Saute them until the raw smell are gone completely. Then add the marinated kovaikai and saute till it becomes tender.Adjust the level of salt and let the mixture cool and then transfer them to a blender and add the tamarind juice and grind to a smooth paste.n the same wok add another tsp oil and add all the tampering ingredients to splutter and pour over the grinded paste

3.Mint Chutney

Ingredients
1/2 cup mint(pudina)
2 dried red chillies(dry)
1tsp mustard seeds
2tsp urad dal
1tbsp tamarind juice
salt to taste
1tsp hing powder

For Tampering:
1tbsp channa daal
1tbsp ural daal
2 dried chillies broken
1/2tsp mustard seeds
1/2tsp cumin seeds
1/4 cup thinly sliced small onions
a pinch hing powder
few curry leaves

Preparation Methods:
Wash and coarse chop the mint leaves In a pan heat the oil add urad dal and chilliies.Fry for a minute. Keep it aside. In the same pan add the mint and fry till it changes color and once it is cooked it shrinks to half the original quantity.Let it cool completely . Add the tamarind and hing and grind it to 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.Enjoy with hot Dosa or with plain rice.


4.Mango Chutney

Ingredients:


1 big green mango peeled and cubed
5 dried chillis
5 curry leaves
1tsp fennel seeds
2 garlic cloves crushed
2 shallots chopped
1tsp chilli powder
1/4tsp turmeric powder
1/4tsp hing powder
salt to taste

For Tampering:
1tsp mustard seeds
1tsp cumin seeds
2 dried chili broken into pcs
1tbsp ural dhal
3 curry leaves

Preparation Methods:
Coat a non-stick pan with 2tbsp oil. Once heated add all the ingredients and saute till golden brown. Let the mixture to cool and grind them into a paste without added too much water. On the same pan add another 2tbsp oil and splutter mustard seeds, cumin seeds, dried chillis. curry leaves and ural dhal. Fry till slightly brown and pour over the chutney. Serve the chutney with steaming iddly or crispy thosai


5.Coconut Chutney

Ingredients


1 cup freshly grated coconut
2tsp chana dal roasted
1tbsp ginger garlic paste
3tbsp chopped fresh coriander leave
2 green chillies chopped
1tsp mustard seeds
1tsp ural dhal
1/2tsp hing powder
4 curry leaves
1 red chilli(es) broken into bits
lemon juice and salt to taste

Preparation Method:
Grind the coconut, roasted gram, green chillies, coriander leaves and ginger garlic paste to a fine paste using a little water. Pour the chutney into a bowl and adjust the consistency using suitable amount of water.Sputter the mustard seeds, ural dal, red chillies, curry leaves and hing powder and pour it on the chutney.


6.Onion Chutney With Tomatoes

Ingredients


4 tomatoes chopped
2 onions chopped
5 dried chillies
2 green chillies
2tsp tamarind paste
1tsp cumin seeds
1tsp mustard seeds
1tsp channa dhal
1tsp ural dhal
few curry leaves sprig
a pinch of hing powder
salt to taste

Preparation Methods:
Heat oil in a pan and saute the onions and cumin seeds till they turn golden brown. Remove and keep aside and on the same pan fry the tomatoes.In a separate pan, heat oil and add curry leaves, mustard seeds, urad dal and chana dal. Grind the red and green chillies with salt and tamarind paste.Add the fried tomatoes and onion and grind to a smooth paste. Pour the seasoned mixture over and serve hot with idli or thosai.

Comments

Priya said…
Lovely collections of delicious chutneys..
Chitra said…
I always try chutney & sambhars from other blogs first.Thanks a lot mam, this is really useful to me..have bookmarked both part 1 & 2.:)
kitchen queen said…
wow a nice chutney collection which look yummy. You can visit my blog view my recipes and give ur comments.
Ammu Madhu said…
wow..wonderful..will try all your chutneys..i like onion chutney very much..

cheers,
ammu.

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