Evergreendishes

Tag: Chutney

  • 5 Chutney to pair for breakfast

    5 Chutney to pair for breakfast

    (Disclosure : As an Amazon associate, I will get a small commission for qualifying purchases without no addition cost to you.)

    chutney recipe | 5 chutney recipes| south indian breakfast | indian cooking |

    5 chutney to pair for breakfast, when one feels bored of the usual one, make a different kind. Variety is the spice of life, isn’t it. Most of them are  easy to prepare and the ingredients are available in the kitchen.

    Chutney is a condiment from Indian cuisine made with varied kinds of ingredients. The main ingredients can be a simple coconut to vegetables, lentils or even peels of vegetables sometimes. The South Indian breakfast needs these five kinds of chutneys. You can serve any one or two of them as per your preference.

    The chutney comes from a Hindi word.”Chatna” which means to lick. It means a dish which is irrestibly tasty. It is paired with millet based breads, chapathi, idli, dosa and many others.
    In the hotels of Tamil Nadu, Idlis are served with four kinds of chutney along with a sambar.

    Tips to store the chutney :

    Always store the chutney in a clean container with a lid in the refrigerator. Take a small quantity of chutney and put the seasoning over it. Do not store the one with the seasoning. Consume the chutney in two days as the flavor will not be the same thereafter.

    Is seasoning necessary ?

    The final seasoning gives more flavor to  the chutney. It is not mandatory to serve with a  seasoning. 


    Coconut Chutney

    Coconut Chutney is the most relished condiment with idli and dosa. Fresh coconut is used here along with green chillies, split dahlia, ginger, coriander and tamarind. Again, even a simple coconut chutney has many variations.

    Ingredients:

    • 1 cup fresh grated coconut
    • ¼ cup dahlia or split gram
    • 4 green chilli
    • Heap of coriander
    • Salt
    • ½ tablespoon tamarind pulp
    • Water for grinding
    • 1 teaspoon oil

    For the seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon mustard
    • A pinch of turmeric
    • ¼ teaspoon asafoetida
    • A few curry leaves

    Method:


    Take oil in a pan, add green chilli. After a few seconds, add in dahlia, coconut, coriander to it and roast for a minute. Turn off the flame. Once cool,  grind the ingredients. Add some water, salt, tamarind pulp and run it again for a few seconds.

    Make seasoning. To make the seasoning, take oil in a small pan add mustard seeds, turmeric powder and asafoetida. Heat it, as it crackles, throw in the curry leaves and put it over the prepared chutney.

    coconut chutney
    coconut chutney


    Kara Chutney

    The second chutney is the Kara Chutney. It is made with lentils, onion and tomato. It is tasty and quite famous in Tamil Nadu.

    Ingredients:

    • 1 teaspoon oil
    • 1 tablespoon urad dal
    • 1 tablespoon bengal gram
    • 1 teaspoon oil
    • 2 onion
    • 2 tomato
    • 4 garlic
    • 4 dry red chilli
    • 1 teaspoon tamarind pulp
    • Salt
    • Water if needed

    For seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon mustard
    • ¼ teaspoon asafoetida
    • ¼ teaspoon turmeric powder
    • 6 curry leaves

     

    Method:

    • Take a pan, add oil to it. Roast the lentils to a golden colour.
    • Cut the onion and tomato into pieces.
    • Take oil in a pan. Add garlic cloves and onion to it. Put tomato pieces and let it cook for sometime.
    • Add the roasted lentils to it.
      Put salt and grind them together.
      Make seasoning. In a small pan, add a little oil, along with it put the mustard seeds, asafoetida and turmeric powder. As it crackles, tear a few curry leaves and throw in.


    Mint Chutney


    Ingredients

    • 1cup mint leaves
    • ½ cup coriander
    • ½ cup fresh coconut
    • 4 green chillies
    • ½ teaspoon cumin
    • ½ inch ginger
    • Salt
    • ½ teaspoon lemon juice

    Seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon asafoetida
    • ½ teaspoon urad dal
    • 1/8 teaspoon turmeric powder
    • 6 curry leaves torn


    Method:

    • Pluck the mint leaves from the stalk and clean them. Wash the coriander leaves.
    • Take a little oil in a pan, add cumin, green chilli and ginger.
    • Put the mint leaves and coriander in it. Saute it for sometime.
    • Finally, add the grated coconut and saute for a minute.
    • Once it cools, grind all the ingredients with a little  water. Add lemon juice to it and mix.
    • Make the seasoning and put it.
    mint chutney
    mint chutney


    Pottukadlai Chutney


    Pottukadlai Chutney pairs well with any kind of idli and dosa.

    Ingredients:

    • 1 teaspoon oil
    • 5 green chilli
    • ½ inch ginger
    • 6 curry leaves
    • 1 onion cut into pieces
    • ½ cup roasted gram
    • A small piece of tamarind
    • Salt
    • Water

     

     

    Seasoning:

    • 2 teaspoon oil
    • ¼ teaspoon asafoetida
    • 6 curry leaves torn
    • ¼ teaspoon turmeric powder
      Method:
    • Take oil in a pan. Add green chilli and saute it.
    • Put the curry leaves and the onion pieces to it.
    • Saute it for sometime. Then, add the roasted gram and ginger to it. Continue to saute.
    • Allow to cool.
    • Put all the ingredients in a jar and grind it.
    • Add salt and a little water to it, give a swirl. Put tamarind pulp and grind again.
    • Put the seasoning and serve.
    pottukadlai chutney
    pottukadlai chutney



    Peanut Chutney


    It is popular in Andhra Pradesh, served with dosa and pesarittu.

    Ingredients:
    ½ cup peanuts
    ½ teaspoon oil
    3 green chilli
    1 teaspoon tamarind pulp
    A little water
    Salt
    Method:
    Dry roast the peanuts for sometime, a few dark spots should be visible. Allow to cool
    In a small pan, roast the chillies in oil.
    Put them in a small jar and grind them
    Add tamarind pulp, salt and water, grind again.
    The consistency should be moderate, neither too thick or thin.


    I hope you liked the chutney collection. Let me know which variety of chutney you would like to try in your kitchen. Follow @evergreendishes on Facebook and @foodiejayashree on Instagram.
     


    (Disclosure : As an Amazon associate, I will get a small commission for qualifying purchases without no addition cost to you.)

  • Chana dal chutney | how to make bengal gram chutney

    Chana dal chutney | how to make bengal gram chutney

    Jump to Recipe Print Recipe

    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

     

     

     

  • 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.

    Pin it for later:

    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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  • Onion Chutney

    Onion chutney makes a tasty accompaniment with many dishes as dosa and chapathi.

    Our food looks awfully dull with the usual  or the not so desirable accompaniments. Tasty side dishes makes the meal interesting and palatable. Here is another kind of chutney with onion that you can prepare with dosa or chapati.

    Onion Chutney Recipe

    Ingredients :

    • fresh grated coconut 1 bowl
    • onions 2
    • green chillies 5
    • coriander leaves  a small quantity
    • salt to taste
    • tamarind pulp 1 tsp
    • dalia split 1 tbsp

    For the seasoning :

    • oil  2 tsp
    • mustard seeds 1/2 tsp
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp
    • a few curry leaves
    • urad dal 1/2 tsp

    onion chutney
    food seems to be at its best

    Method : Take a little oil and roast the green chillies. Grind all the ingredients together with a little water. Remove it in a bowl. Make seasoning and add to it. Here is the other variety of chutney which you can make along with one. Happy cooking. If you  make  Onion Chutney, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free.