Showing posts with label chutney. Show all posts
Showing posts with label chutney. Show all posts

Friday, February 10, 2012

Onion Chutney

Once there was an Affray between  some of the Spices and the Vegetables as  who Effectually rules the Kitchen Kingdom and also Efficient in creating  Signature Recipes..
All the spices said we are In-Charge of giving the Finest Aroma to the recipes,hence we should be Openly Avowed as a Winner..
All the Vegetables said we are Faithful in Delivering the Essential Vitamins and Nutrients to the Body and also Accountable for creating the Perfect Texture and the Consistency,hence we should be stated as a Victory Ingredient.

After watching this Argumentation,I requested all the Ingredients to take part in my Cooking Venture where the Companionship of the all the Ingredients Yields the Master Piece Recipe.....

My Today's recipe is one such Master Piece  Recipe created by  My Mother which when Savored  Infuses the Perfect Flavor and the Taste....

Onion Chutney 
This is one among the favorite South Indian Chutney's which goes well with almost anything starting from the white rice to the Dosas ,Idly,chapathi's and also with the Bread as a spread...... 

1)1 big sized onion chopped
2)5 to 6 Dry Red Chillies
3)3 Tbsp Vegetable oil
3)1 tsp Mustard seeds
4)1 cup grated coconut
5)Half lemon sized tamarind soaked in water
7)3 Tbsp coriander seeds
8)2 tsp Cumin Seeds
9)Pinch of Asafoetida/ Hing
10)Salt as per the taste
11)Few strands of Curry leaves for garnishing

1)Blend coconut,coriander seeds,cumin seeds,red chillies,tamarind along with water,jaggery,half the amount of  onion chopped ,salt and water into a coarse paste.
2)Add the remaining chopped onion to this and give it a nice mix(This helps in giving the nice crunchiness to the chutney)
3)Take vegetable oil in a small kadai,add mustard seeds and curry leaves. After the spluttering stops add this tadka to the blended mixture...

 Onion Chutney is ready,enjoy with hot white rice along with some Ghee

Tuesday, June 22, 2010

Cucumber Chutney

Cooking can be really Exciting and Fun if we move  little ahead from our Comfort Zone by pushing our Limits..I have always Adored those cooks who by just looking at the pantry or refrigerator,Pull together the Right Ingredients and make an amazing meal out of just what is there..

Today I am Blogging about one of such Fun dishes which happened on a trail basis and fortunately it got Okayed Instantly by my Husband and hence Fitted Perfectly to get posted. 

1)Cucumber diced  in to small pieces(The one's which are eaten fresh as slicers and Picklers)
2)1 cup freshly grated coconut
3)3 Tbsp Urad daal
4)1 tsp Fenugreek/Methi seeds
5)3 to 4 Green chillies
6)1/2 lemon sized tamarind
7) Pinch of Hing
8)Salt and jaggery as per the taste
 9)2 tsp oil

For Tadka:
1)2 tsp vegetable oil
2)1 tsp Mustard seeds
3)2 to 3 split red chillies(dry)
4)Curry leaves     
5)Pinch of Hing

1)Take oil in small kadai,add urad daal,hing,fenugreek seeds and roast until the raw smell vanishes(about 3 to 5 minutes)
2)Add tamarind,coconut grated,green chillies and roast until the raw smell from the coconut reduces(for about 5 to 8 minutes)
3)When it cools down add everything to the blender and blend once using little water,then add diced cucumber(keep aside small amount of diced cucumber aside) ,jaggery, salt and blend in to paste(not very fine) .
4)Make sure it is well seasoned and add diced cucumber and mix thoroughly.  
5)Take oil in small kadai,add mustard seeds,dry red chillies(split into small peices),hing and curry leaves.switch off the flame when mustard starts to splutter.
6)Add this tadka to the blended mixture and switch off the flame.

Cucumber Chutney is ready,serve with steaming hot white rice or with Dosa's and Idli's.

Wednesday, November 11, 2009

Pumpkin Chutney!!!

Halloween  Special Pumkin Chutney!!![Butter nut squash or Butter cup Squash]

I was just scanning my fridge today and found Pumpkins lying in a corner and it seemed as if it  was calling for  help..
I bought these Pumpkins, thinking I would carve for the Halloween's Eve and even bought the carving book for the navigation but  somehow It just slipped out of my mind completely and ended up making a tasty Chutney out of it!!! 
Of course  by following  my Mom's direction.....Hence I named it as a 'Halloween special Chutney'......


Pumpkins are Squash like fruit that range in size from less than 1 pound (0.45 kg) to over 1000 pounds.In general the pumpkins stems are more rigid,prickly and square,the color is derived from the orange pigments abundant in them..They are very versatile in their uses for cooking,most parts of the pumpkin are edible starting from the stem,skin,fleshy shell,seeds and even the flower.It is one of the long lived vegetables and is believed to originate from North America..  

1)1 small sized pumpkin
3)3 to 4 green chillies
4) Jaggery/Brown sugar
5)Pinch of hing
6)3 tsp  vegetable oil
7)mustard seeds
8)2,3 redchillies
9)3 Tbsp freshly grated coconut
10)Salt as per taste

1)Pressure cook the green chillies,tamarind,1 tsp oil and whole pumpkin along with the skin(takes around 3,4 whistles)
2)When it cools down remove the pumpkin and separate the seeds from it
3)Blend all the ingredients with coconut ,jaggery,salt and a pinch of hing(retaining the skin or flaying is optional)
4)Add 2 tsp oil in a small pan and add mustard seeds when the oil gets warm
5)Add red chillies when the mustard splutters
6)Add this tadka to the Ingredients which are blended.

 Pumpkin chutney is ready,serve it with rice,rotti's or idlis.

The taste is more or like raw mango chutney.

Nutritional Benefits:
1)Pumpkin pulp is very high in Carotenoids which helps in neutralizing the free radicals,nasty molecules,
2)They are high in Lutein and Zeaxanthin which helps in neutralizing the free radicals which attacks the lens of the eye and also prevents the formation of cataracts 
3)Reduces the risk of macular degeneration which is a serious eye problem which results in blindness.
4)Besides these it has lots of common  nutrients like Iron,Manganese,Copper and Fibres..  

Saturday, November 7, 2009

Green Tomato Chutney

Green Tomato Chutney!! [Tomato kai Chutney]
This yummy Green Tomato Chutney was introduced to me by my Mother-in-law..Though I was familiar with the taste and the Ingredients,was not sure of the 'Exact Formula' which goes in to make it as 'Delicious & Simple' as it sounds...


1)5 to 6 Unriped green Tomatoes/Tomatiloes
2)3 to 4 greenchilles
3)2 Tbsp of urad daal
4)pinch of hing
5)Jaggery(as per taste)
6)mustard seeds
7)tamarind(very little)
8)2 Tbsp  vegetable oil
9)1/2 cup grated coconut
10)salt as per taste
11)cilantro/coriander(for garnishing)

1)add 1 Tbsp oil in a pan
2)when oil gets warm,add urad daal,mustard seeds,green chillies,hing,cut tomato pieces
3)fry until the tomato becomes soft and leaves the raw smell.
4)switch off the flame and keep it aside to cool for a minute
5)when it is cooled down, add all the ingredients to the blender,with coconut,jagerry and salt as per taste
6)make a fine paste and garnish it with tadka and cilantro/coriander

Yummy Green tomato chutney is ready,serve it with Akki Rotti,Rice or Dosa..

Tip: Un riped tomatoes are sour in taste , so just check the seasoning before blending to estimate the right amount of jaggery or tamarind.

Nutritional Benifts Of Tomatoes:
1)Have an excellent source of Vitamin C,A and K
2)Rich in Protien,Iron,Manganese,Copper,Dietary Fibres and Potassium
3)lagre consumption of tomatoes improves skin texture and color
4)Blood Purifier
5)Powerful Antioxidant