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Chutney Mela: Part 2

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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

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