Evergreendishes

Category: chutneys

  • Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

    Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

    Jump to Recipe Print Recipe

    Kashmiri Tomato Chutney is flavoursome with a hint of spices, it is versatile to use with chapati, idli or dosa.

    I was browsing through my diary and I found this recipe scribbled in the middle of the book. Recently, we visited Kashmir and it was a wonderful trip. We witnessed snow fall in Gulmarg and it was amazingly beautiful experience. The drastic climate change  one has to bear if we are visiting different parts of the world.

    Seeing the recipe, I thought I must try it now. It was tasty. I served with thalipeeth. It is ideal to serve with chapati or phulka. I liked the way the flavours complemented so well, taste of the spices was minimal without harming the tanginess of tomato. I will be making it again. Give a try to the spicy tomato chutney and let me know how it was.

    Why should you make this chutney ?

    • it is vegan
    • it is gluten-free
    • it is made with easy to make ingredients in the kitchen
    • it is ready in a few minutes
    • it makes a good accompaniment with many dishes as chapathi, idli and dosa.
    kashmiri tomato chutney
    kashmiri tomato chutney

    Ingredients:

    • Spices  as clove, cardamom, fennel and cinnamon are dry roasted and ground to a powder.
    • Onion : Cut it into small bits
    • Tomato : Cut it into small bits
    • Oil : Any neutral cooking oil is needed.
    • Mustard seed: A little bit in the seasoning
    • Cumin: For the taste it delivers
    • Turmeric powder: Dash of haldi helps in not only giving  colour but also has anti-bacterial properties
    • Curry leaves : a few
    • Green chilli
    • Salt

    Method:

    Print Recipe
    kashmiri tomato chutney
    Evergreendishesdev

    Kashmiri Tomato Chutney

    Kashmiri tomato chutney is flavoursome with a hint of spices. It is ideal to pair with chapati, idli, dosa or even paratha.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Breakfast, lunch ideas
    Cuisine: Indian, Kashmiri
    Ingredients Method

    Ingredients
      

    • 2 clove
    • 1 cardamom
    • 1 teaspoon fennel
    • 1 inch cinnamon
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • 3 green chilli
    • 1 onion
    • 8 to mato
    • salt
    • chilli powder

    Method
     

    1. Cut the onion and tomato into small pieces.
    2. Dry roast cinnamon, cardamom, clove and fennel on a low flame until you get a good aroma. Keep them aside, grind to a powder when cool.
    3. Take oil in a pan, add mustard seed, once it splutter throw in cumin, turmeric powder and the curry leaves. Put the chilli pieces, saute and add the onion.
    4. Once it is golden in colour, put the ground spice powder. Add chilli powder, mix and now put the tomatoes. Put salt and allow to cook. Let it be mushy.
    5. Spicy tomato chutney is ready. One can grind it if needed.

     

    Pin it for later:

    Kashmiri tomato chutney is tasty and full of flavours. It makes a good accompaniment with chapati, idli or dosa.
    Kashmiri Tomato Chutney

    More chutney varieties:

    If you love using sorrel leaves in your cooking, give a try to this sorrel leaf chutney. Have you tried using peels in making a chutney? Are you avoiding kitchen wastes ? Some peels make tasty side dishes. Check out the orange peel chutney and ridge gourd chutney. If you are making a sandwich, this green chutney is all that you need.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

  • Chana dal chutney | how to make bengal gram chutney

    Chana dal chutney | how to make bengal gram chutney

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    Chana Dal chutney makes a good accompaniment with idli, dosa, gundapongal and even hot, steamed rice. Bengal gram chutney is easy to prepare. A few ingredients from the pantry, a little of your time and your chutney is ready.

    What is chutney ?

    Chutney is an integral part of lunch/ thali  in Indian cuisine. It is one of the essentials in any South Indian home as the breakfast mainly comprises of idli and dosa. Chutney is an accompaniment made by roasting chilli, coconut, along with lentil or vegetables and a few other substances with a seasoning over it.  It is spicy and makes a good accompaniment with any meal.

    Different kind of chutney

    Different varieties of chutney are prepared as the need for different dishes arises each day. Making a chutney is less cumbersome. It make a good accompaniment with hot steamed rice and a dollop of ghee. Using peels of vegetables to make a chutney  conserves the waste. One is not deprived of the nutrients that are usually lost by throwing in garbage. I have shared orange peel chutney and ridge gourd chutney earlier.

    The other chutney variety shared earlier are raw tomato chutney, sonth chutney,  green chutney,  gongura chutney, mint chutney

    Today, I am sharing a chutney made using Chana Dal. Bengal gram chutney pairs well with idli, dosa or gundapongal. One can use it with hot steamed rice too. It is quite common in many parts of Karnataka to eat chutney and rice.

     

    bengal gram chutney
    bengal gram chutney

    Bengal gram chutney recipe:

    Ingredients:

    • 1+1  teaspoon oil
    • 4 red chilli
    • 2 tablespoon bengal gram
    • a few curry leaves
    • 1 table spoon coconut
    • 1onion
    • 1 tomato
    • little coriander
    • tamarind
    • salt

    For seasoning:

    • 1 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a little asafoetida
    • a little turmeric powder

    Method:

    • Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.
    • Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.
    • At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.
    • Finally, add salt and tamarind to it, give a final pulse.
    • Put the chutney in a bowl.
    • Make seasoning, pour it over the chutney and serve.

      About the group:

      This post is part of Shhh Secret Cooking Group. Priya Vijayakrishnan suggested the theme.as Chutney.  I liked her kunukku paniyaram and bookmarked it to try. She is also my partner for this month and the secret ingredients given are curry leaves and tamarind. I gave urad dal and turmeric, she has made raw mango chutney, known as mango thogayal.

    shhh cooking secretly

    Bengal gram chutney

    Bengal gram chutney is tasty and makes a good accompaniment with rice, idly or dosa.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 +1 teaspoon oil
    • 4 red chilli
    • 2 tablespoon bengal gram
    • a few curry leaves
    • 1 table spoon coconut
    • 1 onion
    • 1 to mato
    • little coriander
    • tamarind
    • salt
    • For seasoning:
    • 1 teaspoon oil
    • 1/2 teaspoon mustard seed
    • a little asafoetida
    • a little turmeric powder

    Method
     

    1. Take a little oil in a pan, roast bengal gram, put it aside. Next add  red chilli and curry leaves, once they are crisp, put them aside.
    2. Add a little oil, saute the onion. Once they are translucent, add tomato to it. Once it is soft, add coriander to it. Saute for a minute, let it cool.
    3. At first, grind the lentil and green chilli. Now, put the cooked onion and tomato and pulse.
    4. Finally, add salt and tamarind to it, give a final pulse.
    5. Put the chutney in a bowl.
    6. Make seasoning, pour it over the chutney and serve.

    Pin Chana Dal Chutney to your food board:

    Bengal gram chutney is another kind of chutney using lentil, red chilli and coconut. It is ideal to use with idli, dosa or steamed rice.
    Bengal gram chutney

     

     

     

  • Orange Peel Chutney

    Orange Peel Chutney

    Jump to Recipe Print Recipe

    Orange Peel Chutney is a traditional dish that is tasty and makes a good accompaniment along with rice and sambar.

    The peels of vegetables and fruits are nutritious and it is good to make the best use of them. All peels cannot be eaten and some are cooked into delicious dishes. Here is orange peel chutney, ideal to use with chapati or rice. I had read this long time back when our Sulekha blogger Dev Kumar  Vasudevan had shared it. This is the recipe of his mother who is a wonderful cook. It is believed that this an heirloom recipe made since ages. It is indeed nice to know these traditional recipes, they are not only tasty but it’s something different from what we usually cook these days.

    This is a vegan and gluten-free dish.

    Benefits  of orange peel

    Do you know that orange peels have about four times health benefits than the actual orange fruit? Orange peel contains  flavonoids like poly methoxyflavones and hesperidin. It also contains copper, calcioum,  magnesium, Vitamin A and dietary fibre.

    Orange peels  are good for the heart. It also helps to prevent allergies. The citrus nature of orange peel helps to fight infections, cold and flu. It helps to remove phlegm and thus cures asthma.

    Uses of orange peel:
    • Orange zest  gives a good flavour to cakes and salads.
    • It is washed well and used as a flavouring agent in many dishes.
    • It can be used in making chutneys and pickles.
    • The peel of orange immersed and boiled in water, makes a good drink.
    • It can be used to make candied orange peel.
    • Apart from cooking, it helps to ward off mosquitos.
    • It also helps to keep off ants.
    • It is good for cleaning kitchen taps and greasy stoves.
    • Be creative and use it in craft.
    orange peel chutney
    orange peel chutney

     Orange Peel Chutney Recipe

    Ingredients: 
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • a small lemon ball size of tamarind
    • 1/2 teaspoon jaggery
    • water
    Method:
    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.

    Take a tip:

    1. Scrape the pith (soft,white part)  from the skin before using it.
    2. I used the peel of two oranges.

    Orange Peel Chutney

    Orange Peel Chutney is tasty, healthy and makes a good side dish with chapati and steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,, Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • tamarind pulp
    • jaggery

    Method
     

    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.
    Pin it for later: 
    Orange Peel Chutney is a traditional dish made using orange peels. It is tasty and makes a good accompaniment with any meal.
    orange peel chutney

    If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

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  • Kothambir Thokku / Coriander Thokku

    Kothambir Thokku / Coriander Thokku

    Kothambir thokku or coriander thokku is spicy and makes a good accompaniment with idli, dosa or even with hot steamed rice.

    Thokku is a kind of chutney that is made sans water, thus has a long shelf life. It is usually made during summer and stored for a year, whenever needed, a small quantity is laced with seasoning and served. Tamarind thokku is the most preferred and popular one.

    Since I have started blogging, I am relishing with my eyes and learning many new dish from different cuisines and this kothambir thokku is one such dish that I have ultimately picked up. For the recipe swap challenge, I had to cook from Archana’s blog and I chose this recipe to make. She has many healthy recipes on her blog but I wanted to make this since I had seen it. The kothamalli / kothambir thokku was tasty, I used it with hot steamed rice. Ghee or gingley oil must be added to it.

    It is ideal to serve with idli and dosa also, it comes as a rescue when you are lazy to cook anything more on certain days. The other condiments that I always have at home are Garlic Chutney Powder, Flaxseed Chutney Powder, Curry leaf powder

    kothambir thokku
    kothambir thokku

    Let’s get to the recipe of Kothambir Thokku / Coriander Thokku

    Ingredients:

    • 1 bunch coriander
    • 3 tablespoon urad dal
    • 2 teaspoon chilly powder
    • a small piece of tamarind
    • asafoetida
    • salt

    Method:

    1. Trim the edges of the coriander, wash it well. Put it in a bowl of water and keep it aside for sometime, the grime will settle down.
    2. Remove and put it on a cloth to dry.
    3. Take oil in a pan and add the urad dal to it. Let it be golden in colour. Add asafoetida and chilly powder to it. Once it cools, put in the jar.
    4. Roast the coriander leaves in the same pan, once they shrink, put them in the jar.

    Pin it for later:

    kothambir thokku / coriander thokku

    Evergreendishesdev

    Kothambir Thokku / Coriander Thokku

    Kothambir thokku is spicy and flavoursome, it makes a good accompaniment with idli, dosa or even steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Cooling time 10 minutes
    Total Time 25 minutes
    Servings: 1 bowl
    Course: condiments
    Cuisine: telugu cuisine
    Ingredients Equipment Method

    Ingredients
      

    • 1 bunch coriander
    • 3 tablespoon urad dal
    • 3 tablespoon oil
    • asafoetida
    • 2 teaspoon chilly powder
    • tamarind (small piece)
    • salt

    Equipment

    • pan
    • ladle
    • thin cloth

    Method
     

    1. Trim the edges of the coriander. Wash it well by rinsing in water.
    2. Spread it on a white cloth, let the moisture evaporate. Soak the tamarind in water.
    3. Take a pan, add oil, put urad dal to it and shallow fry until golden in colour. Add asafoetida and chilli powder, turn off the stove.
    4. Put it in the jar of the mixer.
    5. In the same pan, put the washed coriander leaves, once they shrink in size, remove them and put in the jar. Use only the soaked tamarind, do not add the water.
    6. Grind all the ingredients together. With a dry spoon mix it and again pulse, it should be finely blend.
    7. Kothmbir Thokku is ready to serve.

    Here are the other recipes created by swapping by the bloggers of this group.  Do check them out.

     

    <pclass=”has-medium-font-size”>Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!

    If you ever make this thokku, do take a picture and share it by tagging @foodiejayashree onInstagram or @evergreendishes on Facebook. I will share it further.

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  • How to make tasty green chutney

    How to make tasty green chutney

    Green chutney is one of the essential accompaniments with any evening snack. It is spicy, tasty and versatile in its use.

    Green chutney is perfect match for sandwich. It goes well with any paratha.  It makes a perfect accompaniment   with snacks such as  samosa, cutlets, kachori etc. It is quintessential for chats as bhelpuri and sevpuri. (more…)

  • Gongura chutney/ Pundi chutney / Sorrel leaves cooking

    Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

    Varied names of Sorrel

    Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

    Health Benefits of Sorrel leaves

    The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

    Different culinary uses of Sorrel leaves in India

    Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

    Ingredients:

    For the  gongura/ sorrel leaves chutney

    • 2 clusters of sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi seeds
    • 2 teaspoon oil
    • a liitle asafoetida
    • salt to taste

    For the seasoning:

    • 2 teaspoon oil
    • 1/4 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder

    Method:

    1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
    2. Cut the leaves.
    3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
    4. In the same oil, add asafoetida and the sorrel leaves along with salt.
    5. Let cook for sometime.
    6. Remove from flame.
    7. When it cools, grind it.
    8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
    9. Gongura chutney is ready to serve.

    Take a tip:

    • Garlic may be added along with green chilly while sautéing.
    • Raw onions are added to the chutney by some people.
    • Chutney stays good for a couple of days if kept in refrigerator.
    • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
    • It can be mixed with hot steamed rice along with ghee.
    • The leaves are slimy, thus do not chop and wash them.

    Evergreendishesdev

    Gongura/ Pundi/ Sorrel leaves chutney

    Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 1 bowl
    Course: accompaniment, chutney,, Side Dish
    Cuisine: Indian, karnataka, southindian
    Ingredients Method Notes

    Ingredients
      

    • 2 cluster sorrel leaves
    • 6 green chilly
    • 1 teaspoon methi
    • 2 teaspoon oil
    • salt to taste
    For the seasoning
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida

    Method
     

    1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 
    2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.
    3. In the same pan, add asafoetida and the sorrel leaves along with salt. 
    4. Let cook until tender. Remove and keep it aside.
    5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 
    6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

    Notes

    • You may add garlic along with green chillies while roasting. 
    • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
    • This chutney tastes good with jowar roti.
    • It can also be served with hot steamed rice along with a dollop of ghee. 
    • This chutney can be stored in refrigerator. Put seasoning and use it.

    Gongura chutney
    Gongura chutney

     

    Other chutney recipes on the blog

    And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

    If you have liked this post, do comment and share it further. Subscribe to get updates of new posts in your inbox, also a free e-book of handyhints.

     

  • Red Onion chutney / how to make onion chutney

    Red Onion chutney / how to make onion chutney

     


    Indian Bloggers

     Chutneys are an integral part of cooking in most South Indian families. They make good accompaniments with lunch. They are also needed for breakfast  dishes as idli and dosa.  Red onion chutney is delicious and pairs up well with any kind of dosa. 

    (more…)

  • Kempu Chutney | Red Coconut Chutney

    Kempu Chutney | Red Coconut Chutney

    Red coconut chutney makes a good accompaniment with hot steamed rice topped with a dollop of ghee. It pairs well with idli and dosa too. This chutney is often made in South Canara region.

    Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam  and papads for a satisfying  meal.

    Here, coconut is roasted and then used, thus it stays good for sometime. The best part of red coconut chutney recipe is  you can use slightly odd smelling coconuts, which tend to remain in the refrigerator for some time. I think many women can relate to this fact. During the festive days, we offer coconut and they get accomodated.

    My other Mangalorean dishes :

    Now, over to the recipe below :

    Coconut chutney with dry red chilly
    Recipe Type: Chutneys
    Cuisine: Mangalore
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 4
    a tasty accompaniment with hot rice.

    Ingredients

    • 1/2 cup fresh coconut grated
    • 6 dry red chillies
    • 1 teaspoon methi seeds
    • 2 teaspoon tamarind pulp
    • salt to taste
    • a small piece jaggery
    • a few curry leaves
    • oil for roasting
    • For seasoning :
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • a pinch of asafoetida a pinch
    • 1/4 teaspoon turmeric powder

    Instructions

    1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
    2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
    3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
    4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
    5. Remove the chutney and put it in a bowl.
    6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

    Notes

    • This chutney can also be used with chapati, idli or dosa.
    • Coconut oil may be used for the authentic taste.

    kempu chutney | red cconut chutney
    Evergreendishesdev

    Coconut chutney with dry red chilly

    A tasty accompaniment with hot steamed rice and a dollop of ghee.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: Side Dish
    Cuisine: karnataka, South Canara
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/2 cup fresh coconut grated
    • 6 dry red chillies
    • 1 teaspoon methi seeds
    • 2 teaspoon tamarind pulp
    • salt to taste
    • a small piece jaggery
    • a few curry leaves
    • oil for roasting
    • For seasoning :
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seed
    • a pinch of asafoetida
    • 1/4 teaspoon turmeric powder

    Equipment

    • 1 kadai
    • 1 big spoon
    • 1 mixer with jar and lid
    • 1 small bowl
    • 1 serving spoon

    Method
     

    1. Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
    2. Add a little oil and roast the dry chillies. Put them beside the methi seeds.
    3. In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
    4. Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
    5. Remove the chutney and put it in a bowl.
    6. Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.

    Notes

    This chutney can also be used with chapati, idli or dosa.

    About the event :

    This is one of the first posts I wrote. Today, on 10/9/23 I have changed the pictures and also added the pin it image. Sending this to the fortnightly event, Foodies Redoing Old Post _109. The next time you have excess coconut at home, do not forget to try this one.

    If you ever make kempu chutney or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Spinach chutney / Palak chutney

    Spinach chutney / Palak chutney

    Spinach chutney is  one of the lesser known accompaniment to many. It pairs well with hot steamed rice. It is ideal to serve with chapati or jowar roti too.

    Chutneys form an integral part of the lunch menu in many households, it can be served both with plain rice or the flat breads. Here is one kind of chutney, that is sure to be a crowd pleaser. Spinach chutney is not only healthy but also tasty.

    Spinach is a super food consisting of Vitamin A and K, magnesium,iron , folate and potassium. It helps increase insulin level. lower blood pressure, prevents cancer, good  for asthamatic patients. Being rich in dietary fibre, it helps in preventing constipation. One needs to find ways to incorporate spinach in their diet.

    My other posts of this wonderful spinach can be read here in the post 5 ways to use spinach

    Spinach chutney / Palak chutney

    Spinach Chutney Recipe / Palak Chutney

    Ingredients:
    • spinach leaves of 2 bunch
    • green chilly 3-4
    • methi seeds 1/2 tsp
    • coconut 1/2 bowl
    • tamarind pulp 2tsp
    • salt to taste
    • oil

    Instructions

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. To serve;
    6. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney and serve.
    Notes
    Adjust the amount of green chilly to your preference.
    About the event:
    This is an old post which I have redone with better pictures. Sending this Foodies_Redoing Old Post 38. It is  a fortnightly event where we work upon an old post.

     

    Spinach chutney / Palak chutney

    Spinach Chutney / Palak chutney

    Serve this chutney with hot rice and ghee, it tastes yum. It can also be eaten with jowar roti.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Course: chutney,
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 bunch spinach
    • 4-5 green chilly
    • 1/2 teaspoon methi seeds
    • 1/2 bowl coconut
    • 2 teaspoon tamarind pulp
    • salt to taste
    • oil

    Method
     

    1. Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
    2. Take a drop of oil and roast the fenugreek seeds. Put them aside.
    3. Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
    4. Grind all ingredients together in a mixer.
    5. Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney.

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    Spinach chutney

     

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Ridge gourd chutney

    Ridge gourd chutney is a popular side dish in Karnataka. It pairs well with both steamed rice and chapathi.

    Ridge gourd is often used to make vegetable after scraping the skin. It is called as herekayi in kannada and torai in hindi for your information.

    The peel is often discarded. It can be used to make this chutney which is very tasty. Take care to wash the ridge gourd well. This dish can be used with rice as well as chapatis. Steaming hot rice with ghee and chutney is the usual beginning of a south indian food.

    Ridge gourd Chutney

    INGREDIENTS :

    • ridge gourd peel of 5 veggies
    • ridge gourd pieces 3 ( remaining two can be used in dal)
    • fresh coconut 1 bowl
    • urad dal  2 tbsp
    • green chilly  4
    • tamarind pulp 2 tsp
    • salt to taste

    For tempering :

    •  oil  2 tsp
    • mustard seeds 1/2 tsp
    • asafoetida 1/8 tsp
    • turmeric powder 1/8 tsp

    ridgegourd chutney

    METHOD :

    • Wash the ridge gourd, and scrape the skin. Keep it aside.
    • Cut a few chunks and keep in another bowl.
    • Dry roast the urad dal.
    • Take a little oil and roast the green chillies.
    • Now , put them aside and some more oil. Add asafoetida and the peel of ridge gourd , later add the chunks too.
    • When soft, remove from flame and let cool for sometime.
    • Grind all the ingredients together.
    • Make a tempering and serve the ridge gourd chutney.

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