Evergreendishes

Tag: chutneys

  • Tomato Chawtny

    Tomato Chawtny

    Tomato Chawtny (chutney) is a simple, rustic, tasty accompaniment from Naga cuisine. It is commonly served with rice and meat.

    Nagaland is a small state in the North-eastern part of India. It is the home to 16 tribes which are well settled in that region. Each region has its own culture and tradition, thus the cuisine too varies. It is mainly non-vegetarian which they consume on a daily basis. Along with a meat dish, boiled veggies and chutney is usually prepared along with rice. The food is spicy, Nagas are known to grown the hottest chilli, bhut jholokia.

    The state dish is a smoked pork cooked with fermented soya bean.

    The Shhhh Secretly Cooking group is visiting Nagaland and I am happy to have Seema of www.mildlyindian.com as my partner. Seema is a good friend and a talented blogger. Seema gave me tomato and salt as the secret ingredients and I came upon this tomato chutney (pronounced as chawtny), it is such a simple one but absolutely delicious. You can make it ten minutes with easily available ingredients.Without much ado, let me take you to the recipe of this chutney. I served it with phulka and also with rice and rasam.

    tomato chawtny
    tomato chawtny

    Tomato Chawtny

    Ingredients:

    • 2 tomato cut into slices
    • 3 cloves garlic
    • 1/2 inch ginger
    • a little coriander
    • salt to taste
    • 1 cup water

    Method:

    Put the ingredients and boil for 5 to 10 minutes, the tomato pieces should be mushy. Mash them well with the back of a ladle, the chutney is ready to serve.

    Evergreendishesdev

    Tomato Chawtny

    Tomato chawtny is a simple, no fuss accompaniment from Naga cuisine. It is usually served with rice as an accompaniment.
    Print Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings: 2 people
    Course: lunch ideas, Side Dish
    Cuisine: Indian, nagaland
    Ingredients Method

    Ingredients
      

    • 2 tomato cut into pieces
    • 3 cloves garlic
    • 1/2 inch ginger shredded
    • 2 green chilly broken
    • coriander little
    • salt to taste
    • 1 cup water

    Method
     

    1. Put the ingredients in a pan along with water. Boil for 5 to 10 minutes. The tomato should be mushy. Remove and mash it with the back of a ladle. Tomato chawtny is ready to serve.

    If you have liked this post, do share it with your family and friends. If you ever make this, do take a picture and tag @foodiejayashree on Instagram. Let’s be connected Facebook, Twitter, Pinterest and Instagram

    shhhhh secret cooking challenge
    shhhhh secret cooking challenge

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  • 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…)

  • 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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  • Raw Mango Chutney

    Raw Mango Chutney

    Raw Mango Chutney is a popular summer accompaniment. It is usually made and stored in the refrigerator for later use. It pairs well with both rice and chapati.

    Raw mangoes are sour and mouth watering. One cannot resist eating them. A wide range of dishes can be made with raw mango, but make sure it has a sour taste, to give its  zing.

    Today, let us make the tasty raw mango chutney. Different states have different versions of the same chutney. The sad part is there is change in the method of preparation from one region to another. The same chutney is made sweeter by adding more jaggery to it in one part of the state, while in the other, they love it tart.

    Raw Mango Chutney
    Raw Mango Chutney

    Here is my version of Raw Mango  Chutney.

    Ingredients:

    • 2 cup raw mango pieces, skin has to be removed
    • 1cup fresh coconut.
    • 1/2 tsp of methi seeds
    • 2 tsp chillipowder
    • 1tsp salt
    • 1/2 tsp jaggery

    For the seasoning:

    • 2tsp oil
    • a pinch of asafoetida
    • 1/4 tsp of turmeric powder
    • a few curry leaves

    Method:

    1. Roast the methi seeds and keep aside.
    2. Roast the chilli powder with a little oil .
    3. Grind the mango pieces, then add the other ingredients and swirl again. Add seasoning and serve.

    Raw Mango Chutney
    Evergreendishesdev

    Raw Mango Chutney

    Raw mango chutney is tasty and tangy and makes a good accompaniment with any meal. It is one of the essentials of summer season.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cups raw mango pieces
    • 1 cup fresh coconut
    • 1/2 teaspoon fenugreek
    • 2 teaspoon chilly powder
    • 1/2 teaspoon jaggery
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste

    Method
     

    1. Wash the mango, pat dry. Peel the skin and cut into small pieces.
    2. Take a little oil and roast the mustard seeds. 
    3. Roast the chilly powder.
    4. Grind mango pieces. Add other ingredients and grind them together.
    5. Take oil in a pan and make the seasoning. Add the mustard seeds, as it splutters, add asafoetida and turmeric. 
    6. Put it over the chutney, mix and use.

    Notes

    • Mango should be tart.
    • If you like it sweet, add more jaggery. Different versions of the same chutney are made.

    A few other recipes with raw mango are : Raw mago rice, Raw mango salad, Instant mango pickle.

    If you have liked this post, leave a comment. It really motivates me to write more. Do share it further.

    If you ever make this recipe, take a picture and share on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

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  • No Grind Tomato Chutney

    No Grind Tomato Chutney

     

    Tomato Chutney is a simple yet tasty accompaniment with any meal.  It is a vegan, no onion garlic dish. It pairs well with chapathi, idli or dosa. 

    Tomatoes are available abundantly. I love using tomatoes and the best time to recreate all the dishes. Other tomato recipes posted earlier are : Instant Tomato Pickle, Tomato Chawtny.  

    Ingredients:

    • 1/2 kg red tomatoes  half kg
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida 
    • 1/4 teaspoon turmeric powder 
    • 2 teaspoon chilli powder
    • salt to taste

     Method :

    Take oil in a kadai and  add the mustard seeds, asafoetida and turmeric powder. Once the mustard seeds splutter, throw in the tomatoes. Put a little salt, allow to cook till done. Add  chilli powder. Cook till oil separates. Tomato chutney is ready, serve with chapati or any other roti. 

    Tomato Chutney

    5 from 6 votes
    Tomato chutney is a simple yet tasty accompaniment. It pairs well with chapathi or phulka.
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 1/2 kg red tomatoes half kg
    • 1 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 teaspoon chilli powder
    • salt to taste

    Method
     

    1. Take oil in a kadai and  add the mustard seeds, asafoetida and turmeric powder. Once the mustard seeds splutter, throw in the tomatoes. Put a little salt, allow to cook till done. Add  chilli powder. Cook till oil separates. Tomato chutney is ready, serve with chapati or any other roti.

    About the event :

    Sending this to Foodies_Redoing Old Post 124, a fortnightly event. Here, we  work on an old  post by putting a better picture or changing the text. Sometimes, the old post need a lot of rework. Here, I havve put better pictures. On 7th April 2024, I have edited the post with better pictures.

    Pin it for later : 

    If you  make  Tomato 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.