Tammarind chutney/Black chutney for chats

Ingredients :

• Tamarind pulp : 2 cups
• dates syrup : 1/2 cup
• jaggery : 3/4 cup
• cumin powder : 1 tsp
• fennel seeds powder : 1 tsp
• red chilli powder : 1/2 tsp
• salt : to taste
• oil : 1 tbsp

First heat oil in a pan. Add the cumin powder, fennel seeds powder, red chilli powder and salt and keep mixing so that it does not get burnt.

 Immediately add the tamarind pulp, dates syrup and jaggery along with 2 cups water and keep boiling. Remove from flame if u find that the syrup gets thicker.

Store in an air tight bottle in the refridgerator. Use for recipes  for sweet n sour chutney and you can use this for chats like bhel poori,ragada,paani poori etc..

Green chutney/green mint water

Ingredients :

• Corriander leaves : 2 cups chopped
• cumin seeds: 1tsp
• mint : 1/4 cup (optional)
• green chilli : 1 chopped finely
• lime juice : 1/4 cup
• black salt : a pinch
• salt : to taste

 

Method :

Grind all the above ingredients with water to make a smooth paste. U can add one tsp of dry coconut powder also while grinding to make it a thicker paste. Use it as recipe calls for green chutney. Can use for all types of chats and  for paani poori too.

Bombay chutney

Bombay chutney first time i heard this from my friend Padmaja,dallas ,she shared this recipe with me and she guided me to make kadapa dosa..

Ingredients :

Gram flour or chick pea flour – ½ cup

Onion chopped – 1 big no
Tomato chopped – 2 no (optional)
Urad dal – ½ tea spoon
Cumin seeds – ½ tea spoon
Mustard – ½ tsp
Chana daal -1/2  tsp
Turmeric powder –¼ tea spoon
green chillies-3 no
Curry and coriander leaves – few
Garlic pods-5pods
ginger-garlic paste 1tsp
Asafetida – pinch
Salt – as per taste
water -1/2 cup
tammarind juice/pulp-small lemon size
Oil – 1 tablespoon

Method :

Mix 1/2 cup of Besan (Chana flour) in 1/2 cup of water and set aside.Heat 2 tsp of oil in a pan

Temper it with 1tsp of mustard seeds, 1tsp of chana dhal, 1tsp of urid dhal, 1 tsp of cumin seeds, 1 spring of curry leaves, a pinch of hing

Add around 5 garlic pods, slit lengthwise.Add 3 green chillies slit lengthwise

Optional: Add 1tsp of ginger-garlic paste and stir for a minute.Add 1 big red onion finely chopped

Saute the contents with a little salt till onions brown slightly.Add a pinch of turmeric and saute for a minute

Add 1 big tomato finely chopped .Saute them till tomatoes are well cooked

Now add the Besan flour mix and keep stirring continuously to avoid any lumps add tammarind juice to make sour taste.

Add 1/2 cup of water and taste test the dish for salt and spices

If the salt and spices are at the desired level, simmer the contents in low-med flame till the gravy turns lttle thick and shiny

This ensures that the besan is well cooked.Garnish with cilantro leaves and serve hot with Soft Idli or Crispy Dosa,upma

Allam pachadi(chutney)

Ingredients:

* 100 gms ginger root, remove skin, wash, dry and slice
* 100 gms tamarind
* 100 gms grated jaggery or sugar
* 5 red chillis (adjust to suit your spice level)
* 1 1/2 - 2 tbsps salt
* a little over one-fourth cup oil
* 1 tsp methi/fenugreek seeds/menthulu
* 2 tsp coriander seeds/dhania/dhanyalu
* 1 tsp cumin seeds/jeera/jeelakara
* For tempering/poppu/tadka:
* 1 tsp mustard seeds
*10 fresh curry leaves
* 8-10 cloves garlic
* 2-3 tsps oil

Method:

 Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.

 Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.

 In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.

 Once cool, grind the fried ginger slices, softened tamarind, jaggery and  add salt to a fine paste.

transfer in to a dish and add the ground spice pwd.pickle ready,put tadka to this chutney

 Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds.

Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate.

Note:
 you can add store bought or pre-ground red chilli pwd (used for preparing pickles) 1 1/2 -2 tbsps and 1 tsp methi pwd to the ground ginger mixture instead of frying the dry red chillis and methi seeds.
Coriander seeds and cumin are optional ingredients.

This recipe goes to the event by sara's corner

http://simplysara07.blogspot.com/2011/02/healing-food-ginger-and-garlic.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FrhGx+%28Sara%27s+Corner%29

Red Capsicum chutney

Ingrediants :

•  Red Capsicum 3
• Tomato 1 big
• Tamarind pulp 3 spoons
• Garlic flakes 6
• Turmeric 1/4 spoon
• Green chillis 6-7 as per taste
• cumin seeds 1 tsp
• cilantro few strands

Seasoning :

• cumin seeds1 tsp
• Mustered seeds 1 tsp
• Black gram dal 1 tsp
• Coriander leaves few
• Oil for seasoning
• chana daal 1 tsp
• curry leaves
• red chillies

Method :

 Heat oil 2 spoons in a pan   put green chillis and fry well,  After that add capsicum pieces,tomatoes cut in to halfs ,fry  thm half boiled ,

 add coriander leaves,  add turmeric , tamarind pulp  mix well remove the heat ,after cooling put them for grind,add required salt,cumin seeds,garlic pods and grind it as chutney.

Transfer chutney in to a bowl ,then seasoning  with jeera , mustered seeds , bengalgram daal , blackgram dal,curry leaves .

Serve with Rotis , Rice and dosas..

Beerakaya pachadi

Ingredients

• 2 Ridge gourds (peeled and chopped)
• ½ tsp of dry tamarind
• coriander -finely chopped
• ½ tsp turmeric powder
• salt to taste
• cumin seeds  1/2 tsp
• garlic pods 2 num

 For Seasoning

•  1 tsp mustard seeds
•  3 dry red chillies
•  1 tsp  split urad dal
•  2 tsp  oil
• cumin seeds
•  ½ tsp Hing

Method

Take tsp of oil in a pan; add urad dal, mustard seeds, hing, red chillies  in it. Keep it aside to cool.

In the same pan, put some oil and add chopped ridge gourd and fry till it become soft. Remove from heat and let it cool.

Grind above seasoning with fried ridge gourd, tamarind, salt, turmeric,cumin seeds,garlic in a blender  and blend it to fine paste.(while blending add few cilantro leaves too for additional taste)

Garnish this with chopped coriander

Tindora pachadi/dondakaya pachadi

Ingredients:

•  Tindora: about 25
• Green chilles: 5
• Cumin seeds: 1/2 tsp
• Garlic cloves :2
• 
  
  few curry leaves
• 
  
  tamarind paste – 3 tsps
• 
  
  jaggery/sugar: 1/4th tsp (optional)
• 
  
  salt to taste

Seasoning ingredients.

• oil: 2 tsp
• red chilli: 1
• mustard seeds: 1/4 tsp
• cumin seeds 1/4 tsp
• urud dal: 1/2tsp
• chann dal: 1/2 tsp
• curry leaves

 Method :

Wash the tindora and cut the edges off. Cut the tindora to small pieces.

Slit the green chilles.In a pan put the cumin seeds and fry for few seconds. Remove.

In the same pan, add some oil, green chilles, curry leaves and the tindora. Add some salt and cook till the vegetable becomes soft. Cool completely.

Take a mixer, add the cumin seeds and run it for few seconds. Then add the sauteed tindora, garlic cloves, tamarind paste and salt. Grind till soft. Check the seasonings.

Do the talimpu (popu/tadka) with a tsp of oil, bit of mustard seeds, 1/2 tsp each of chana dal, urad dal and cumin. Also add few curry leaves and hing.

Mix the tadka with pachadi and serve it with chapathi or white rice.

Coconut Chutney

Ingredients:

• Fresh coconut – half
• Green chillies-4 to 5
• small red onion-1/2
• Tamarind juice- few teaspoons
• curry leaves

Method :

 Method :

 Break the coconut and use half of it. Cut the coconut in to small chunks.

 Grind the chillies, coconut, tamarind juice and salt coarsely. Make sure not to make a paste out of it.

 Now add some chopped onion and just give a pulse. You should still be able to see some chunks of onion.

 Do the popu or tadka with ( 2 tsps oil, few mustard seeds, 1/2 tsp chana dal, cumin seeds, 1 dry red chillie and curry leaves)

 Add the tadka to the coconut chutney and enjoy with some hot rice.

Jalapenos chutney

Ingredients :

• Take about 15 Jalapeños clean and slice in to rounds
• small lump of Tamarind
• small lump of Jaggery or sugar if you don't have it(optinal for spicy needed)
• salt
•  1/2 tsp cumin seeds and 1 garlic.
• For seasoning:
• 4 tbsp Canola oil
• 1 tsp mustard seeds
• about 6-8 Garlic
• peeled and chopped
• few curry leaves.

 Method:

  In a non-stick pan,heat 1 tsp oil and fry chillies,1 garlic pod, few cilantro chopped  and cumin seeds until reddish on the edges.

Take it out on a plate and cool.Add to a blender along with tamarind,salt,Jaggery and blend until smooth paste sraping the sides often. Absolutely no water added to this chutney

 season it with chopped garlic pods and other seasoning ingredients and finally garnish with cilantro leaves,you can store it for 3 wks in a closed container.

Tomato apple chutney

Ingredients

• onion 1
• Red  tomato 3
• apple 2
• chilli powder 1 tsp
• oil and salt.

 Method :

 

 Peel the skin of apple and cut into small pieces.

 

 Heat oil, add cut onion and saute. Put tomato and fry more. Now, add chilli powder, salt and apple. cook for some time till the apple is soft(will take a couple of mts only).

 

 At this stage, mash them gently with the laddle itself.

 

 For pani puris, instead of all chutneys, can try the above chutney which is delicious and healthy

 

 

 

Mixed veg chutney/pachadi( all left over vegs)

Ingredients :

Vegs :

Cabbage (all the proportions is varies as your left over amount and your requirement)
Cauliflower
Tamatoes(compulsory 1 or 2 medium size)
Bell pepper
carrot
cilantro for garnishing
Tindora/dondakaya
Brinjal  (all i added only these,if u have other left over also u can add n try)

While grinding :

Cumin seeds 1-2 tsp
Garlic pods 3
Green chillis according to ur spice set
salt
Tammarind small lemon size ball
Cilantro 1tbs
oil

Tadka//Seasoning : Regular seasoning(you can refer from the blog)

Method :

First take medium sized kadai/pan,put 1 tbs oil n put all vegs we have taken ,chillies also fry along with all vegs(fry means just let it cook with some amount of oil/maggapettali) by covering with lid on top of the kadai.

Should saute for every minute once and again close the lid properly untill few minutes should do the same.

Make sure all the vegs are cooked properly,they should be soft n they loose the tenderness , raw and become soft after few mints.

Now let it cool for few minutes and then tranferred in to grinder/blender/mixer.

Add some salt,cumin seeds,garlic pods,soaked tammarind to the vegs of above and grind it for 1 min.

Now add some cilantro to the above grinded and again turn the grinder for a minute and transferred in to a bowl and garnish it with cilantro

Put some tadka as regular procedure.serve hot.

This chutney will be very good with hot hot rice-ghee combination and dosas,rotis.

Dosakaya pachadi (roti pachadi)/ Dosakaya mukkala pachadi(yellow)

INGREDIENTS

*.yellow cucumber chopped as small (small)
* tamrind 1 tsp
*.2nos chopped green chillies.
*1tsp black gram dal(urad dal).
*.1tsp fenu greek seeds(methi).
*1tsp mustard.
*1tsp turmeric powder.
* pinch of asofateda(hing).
*salt to taste.
* chopped coriander leaves.
* 2no of dried chillies.

Method:

 Peel and cut cucumber in to small pieces. In a pan heat oil.

 Add mustard,fenugreek, black gram dal and red chillies. Fry golden brown and put it in to blender.

 Put tamrind also in to the blender and grind it.  Add salt,turmaric powder,1tsp of chopped cucumber and 1/2 tsp of chopped green chillies to ground powder and grind it for few seconds.

Add this paste to remaining chopped cucumber and chillies. Heat 1tsp oil in pan. now put some tadka.

Add 1/2 tsp of mustard,urad dal and hing.  Add this to chutney.  Mix well and garnish with chopped coriander leaves.

 Very tasty chutney is ready to eat with rice and chapaties

RAW MANGO CHUTNEY

Ingredients:

*1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
*½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
*3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
*salt to taste

For tempering:

*cilantro for garnishing
*1 tsp mustard seeds
*8-10 fresh curry leaves
*big pinch asafoetida
*1 tsp oil
*3/4 tsp split black gram (minappa pappu) – (optional)
*1 dry red chilli (optional)

Method:

 Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water.

 A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)

 Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.

 Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.

 Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.

Raw tamatoes chutney/pachi tamatoes pachadi

Ingredients :
*4 medium size raw tomatoes (green)
*6-8 green chillies
*¼ cup Coriander leaves
*½ tsp Sugar
*½ Cup Roasted Groundnuts
*Salt to taste
*1/2 tsp hing(asafoetida)
*1 tsp mustard seeds
*3 tablespoons oil for frying
* garlic pods 2-3 num
*cumin seeds 1tsp
* tammarind 2tsp

Method:

Cut the raw tomatoes into 4 pieces each.

 Heat 3-4 tsp of oil in pan and add the cut tomatoes along with chillies

Fry for 5 min and cool it.Make powder of roasted groundnuts.

Add hing, salt, sugar, garlic,coriander and 4 tbsp of roasted groundnut powder to the fried tomatoes & chillies,tammarind.

Grind the mixture ,put tadka/seasong the chutney as regular procedure.

serve with hot hot rice,dosas,some other apetisers..

Carrot chutney

Ingredients :


Carrot - 2 large
Onion - 1 small
Tomato - 1 small
Garlic - 1 clove
Ginger - 1/2 inch
Channa dhall - 1 tablespoon
Red chillies - 2
Oil - 1 spoon
Salt to taste

For the seasoning

Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Red chillies - 2
Asafoetida - 1 pinch
Oil - 1 teaspoon

Directions :

Chop the onions, garlic, ginger and tomatoes. Grate the carrots.

In a saucepan, dry fry the channa dhall and red chillies and keep them separately.

In the same saucepan, add the oil and saute the garlic, ginger and onions.

Once they translucent, add the chopped tomatoes and carrot and fry for a minute until the raw smell disappears.

Cool the mixture and transfer them to the blender. Add salt to taste and blend into a smooth paste.

Peanut/Groundnut Chutney:

Ingredients :

*Peanuts/groundnuts - 1 1/4 cup
*Tamarind - small lemon size soaked in hot water, pulped
*Thai/Indian Green Chillies - 5
*Dry coconut powder - 1/2 spoon
*Canola oil
*Water - 3 cups
For tempering:
*Cumin seeds,
* mustard seeds,
*red chillies broken into half,
*curry leaves -
*Salt

Method :
Toast the peanuts in a skillet on medium-low flame for 10 minutes and cool them for another 5 minutes.

Once they are cooled - remove the thin skin(or husk) of the nuts and keep aside.

Cut the chillies into small pieces.

Grind the nuts, green chillies, coconut powder and salt in a mixie or a grinder or a blender into coarse powder.

Now, add the tamarind pulp and the water to the above step and grind the entire mixture to a fine paste.

In a small skillet - heat 3 spoons of oil - do the tempering and add it to the chutney. Adjust salt

Spring onion pachadi/chutney

Ingredients:

* 2 bunches Spring onions
* 4-5 Red chillies
* 1/2 tsp Oil
* 1 small marble size Tamarind
* Salt to taste

Method :

Wash spring onions and cut into pieces.

Heat oil in a pan, add the spring onions, salt, tamarind, red chillies and saute until onion turns to soft.

Allow to cool for 4-5 minutes.Grind the fried ingredients into smooth paste.

Serve with hot rice

Egg plant chutney /vankaya pachadi

Ingredients :

* Small Indian Eggplants - 3
* Tomatoes - 1
* Onion - 1 small chopped
* Tamarind paste (optional) - 0.25 tsp
* Mustard seeds - 0.25 tsp
* Cumin seeds - 0.25 tsp
* Garlic cloves - 3 finely chopped
* Green chillies - 2 chopped chillies
* Mint/Pudina - 2-3 sprigs
* Cilanatro/Dhaniya - 3-4 sprigs
* Turmeric powder - a pinch
* Salt and Chilly powder - to taste

Method :

Cut eggplant into small pieces and sprinkle some salt on them and keep aside for 5 minutes; then wash thoroughly with water.

Heat a skillet and add 2 tbs of oil. When hot, add mustard seeds and allow them to splutter.

Add cumin seeds, chopped garlic, green chillies and chopped onion. Saute and add chopped tomatoes. Mix well.

Add eggplant, chopped cilantro and mint. If you like the extra tangy taste, you may choose to add a little tamarind paste at this point. Saute for a minute.

Add salt and chilly powder. Mix well. Cover and cook for 5 minutes.

Remove lid and continue cooking until eggplant has become tender/water has evaporated.

Add half cup of water. Mix well and grind the entire mixture into a smooth paste in a blender.

Serve with steamed Rice,roti,chapathi.