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Chutney Recipe

The document provides recipes for several Indian chutney dishes. It includes recipes for onion chutney, verkadalai chutney made with peanuts and spices, carrot coconut chutney, curry leaves chutney, and brinjal chutney. The recipes list ingredients and instructions for cooking and blending the ingredients to create different varieties of chutney.

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Brindha Sankari
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105 views

Chutney Recipe

The document provides recipes for several Indian chutney dishes. It includes recipes for onion chutney, verkadalai chutney made with peanuts and spices, carrot coconut chutney, curry leaves chutney, and brinjal chutney. The recipes list ingredients and instructions for cooking and blending the ingredients to create different varieties of chutney.

Uploaded by

Brindha Sankari
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ONION CHUTNEY RECIPE Ingredients: 1 cup peeled onions 6 -7 flakes of garlic 2 tbs channa daal (Bengal Gram) 5 red

chilies or as per taste Salt As Per Taste 1tsp mustard seeds curry Leaves little tamarind (Imli) How to make onion chutney (pyaaz ki chutney) : Heat oil, fry chilies, daal, garlic and the onions, till golden brown. Grind with tamarind and salt. Splutter mustard seeds and curry leaves, in oil and pour on top. POTTU KADALAI THUVAYAL Fried Channa (roasted Bengal gram) 2 table spoon Coconut 2 pieces Green chilli 2 no Garlic 2 pods Salt according to taste VERKADALAI CHUTNEY Ingredients: Peanuts (groundnut): 1 cup Red chillies: 2-3 Tamarind: Pea size ball Salt: to taste Curry leaves: few Asafetida (Hing): a pinch Mustard seeds: 1/2 tsp Cooking oil: 1 tsp Cumin seeds: 1/4 tsp Preparation Method: Roast peanuts until you smell aroma the of fried nuts. Allow it cool. Grind roasted peanuts along with salt, red chillies, tamarind and water till you get paste like consistency. Add water as needed. Once done, transfer the chutney to serving bowl. Heat oil and do seasoning with mustard seeds, cumin seeds, curry leaves and Asafetida. Add it to the chutney and mix well. CARROT CHUTNEY RECIPE

Ingredients: 200 gms grated carrots 2 tbsp grated coconut 1 bunch coriander leaves chopped 4 green chillies 1 tsp lemon juice Salt To Taste grounded pepper as per taste How to make carrot coconut chutney : Grind all the ingredients to a smooth consistency.

CURRY LEAVES CHUTNEY INGREDIENTS Tender Curry Leaves - 1 Cup. Ginger -1/2 tsp.(chopped / grated) Tamarind - 1/4 tsp. Salt - 1/2 tsp. Black Gram Dhal - 1 tsp. Red Chillis - 3 pieces Asafoetida - a pinch. PROCEDURE Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes. Step 2:Now,pluck the curry leaves from thetep 3: branch. Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves. Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste. Step 5:Serve with idlis,dosas or lain/curd rice. BRINJAL CHUTNEY Ingredients Brinjal - 350 gms Red chilly - 3 to 6 ( according to spice reqd) Turmeric powder - 1 tsp Tamarind - big gooseberry (nellikai) size Salt- to taste Oil Mustard seeds Urad dhal - 1 tsp Method:
1. Soak the tamarind in hot water for 15 min till it becomes soft. 2. Take the tamarind ball & keep it aside 3. Chop the brinjals into small pieces 4. Heat oil in a kadi and fry the brinjal pieces till it changes colour and becomes soft. Keep it aside & allow it to cool. 5. In the same kadai heat oil and fry urad dhal & red chillies till the dhal becomes light brown 6. Grind the above with salt & tamarind & finally add the fried brinjals & make it into a fine paste 7. Heat oil in a kadai, fry mustard seeds along with turmeric powder and add it to the paste

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