Chutney recipes

For other recipes and tips follow me on www.recipes4u.in

COCONUT CHUTNEY

INGREDIENTS 

Coconut - (4-5) pieces

Buna chena/Roasted gram - 1/4 cup

Asafoetida - 1/4 tsp

Curry leaves - 10

Salt

SEASONING

Oil

Mustard seed - 1/4 tsp

Urad dal/black gram- 1 tsp

Curry leaves - 8

PREPARATION

• Add all the ingredients in a mixie jar and add water to it.
• Grind it well to make a paste.
• The paste should not be very smooth.
• Add water and salt to adjust the consistency and taste respectively.
• Heat oil in a kadai.
• Add mustard seeds and allow it to splutter.
• Add urad dal to it.
• Once the urad dal turns light brown add curry leaves.
• Pour the above to the chutney.

    Simple and tasty coconut chutney is ready in minutes.It goes well with dosa,ven pongal,upma and vadai.

ONION CHUTNEY

INGREDIENTS

Onion - (4-5)

Tomato - 3

Chana dal/Chick pea - 2 tsp

Red chili - (2-3)

Curry leaves - (8-10)

Asafoetida - 1/4 tsp

Salt

Oil

SEASONING

Oil

Mustard seed - 1/4 tsp

Urad dal/black gram- 1 tsp

PREPARATION

• Heat oil in a kadai.
• Add the chick pea to it.
• Once it turns light brown add the chopped onion.
• When the onion turns transparent add tomato to it.
• Add the red chili,curry leaves,salt and asafoetida.
• When the tomato is cooked well turn off the stove and allow it to cool.
• Then grind the above in a mixie.

For seasoning

• add oil and heat it in a kadai.
• Add mustard seeds to it.
• Once it splutters add urad dal.
• Pour the seasoning to the chutney.

   

  Onion chutney is ready.

VEYENDHAYA KEERAI CHUTNEY

INGREDIENTS

Veyendhaya keerai - 1 bunch

Onion - 1

Tomato - 2

Ginger - 1/2"

Garlic - 2

Green chili - 3

Tamarind - 1/2"

Coriander leaves - 1/2 bunch

Mint leaves - 1/2 bunch

Asafoetida - 1/2 tsp

Salt

Oil

FOR SEASONING

  

 Oil

Mustard - 1/4 tsp

Urad dal - 1/2 tsp

Curry leaves - (5-6)

PREPARATION

• Heat oil in a kadai.
• Add chopped ginger and garlic.
• Add green chili and onion to it.
• Once the onion turns light brown add tomato.
• Add vendhaya keerai,mint leaves and coriander leaves.
• Add asafoetida and salt.
• Let the mixture to cool and grind it.

 SEASONING

• Add little oil in a kadai.
• Add mustard and add urad dal after mustard splutters.
• Add curry leaves and pour it to the grind chutney.

Healthy and tasty chutney is ready.It goes well with Idli,Dosa and Chapathi.

MINT CHUTNEY

INGREDIENTS

Chana dal/Chick pea - 1/2 cup

Tomato - (3-4)

Red chilli - 3

Mint leaves - 1 bunch

Asafoetida

Salt

Oil

FOR SEASONING

  

 Oil

Mustard - 1/4 tsp

Urad dal - 1/2 tsp

Curry leaves - (5-6)

PREPARATION

• Heat oil in a kadai.
• Add channa dal.
• Add mint leaves.
• Add red chili and tomato to it.
• Add asafoetida and salt.
• Let the mixture to cool and grind it.

 SEASONING

• Add little oil in a kadai.
• Add mustard and add urad dal after mustard splutters.
• Add curry leaves and pour it to the grind chutney.