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)
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. Serve with paratha or puri.
Ingredients:
1/2 kg Lemons (Nimbu) 250 grams Sugar (Cheeni) (2 cups heaped) 1 teaspoon Red chili pepper (Lal Mirchi) 2 tablespoons Salt (Namak) 1/4 teaspoon ground big Cardamoms (Elaichi Moti) 1/8 teaspoon ground Cloves (Lavang)
How to make lemon chutney:
Wash the lemons and wipe with a cloth. Squeeze out the juice and add salt to it. Cut long strips of lemon skins and soak in the juice and put in a jar. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
Add sugar, Red chili pepper , cardamoms and cloves and mix. Keep it in the sun until sugar is dissolved. This chutney can be preserved for one year if it is kept in an airtight jar.
4 garlic pods 20 red chillies, roasted 2 cups grated coconut 4 tsp oil a little tamarind Salt To Taste
How to make garlic tamarind chutney :
Saut the garlic, coconut in oil. Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining. Then grind the saute mixture with roasted red chillies and tamarind pulp. Add the garlic and salt and grind once again to a smooth paste.
Ingredients:
1/2 kg Green Mangoes (Aam) 1 cup Vinegar (Sirka) 1/2 cup Water 1 teaspoon Red chilli pepper (Lal Mirchi) 400-425 grams Sugar (Cheeni) (2 1/2 heaped cup) 4 teaspoons Salt (Namak) 2 tsps long strips of Ginger (Adrak) 2 cloves Garlic (Lasun) 3/4 teaspoon big Cardamom (Elaichi Moti) powder 60 grams Raisins (Kishmish) (4 tsps)
How to make mango chutney:
Peel and cut mangoes into very thin and long slices removing the stones. Chop garlic very fine and cut ginger into thin and long slices. Cook the mango slices, garlic and ginger in water on a low fire. When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds
and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well. Cool and put in an airtight jar. Store in a cool and dark place.
1 bunch coriander (cilantro) chopped 3-4 green chilies 1 small onion 1 lemon juice 3 tsp sugar A pinch of amchur 2-3 flakes of garlic Salt To Taste red chili powder to taste
Mix and blend all ingredients thoroughly in a mixie to make a paste. Add little water if required. Your hari chutney is ready.
To make tamarind pulp soak little tamarind in water and keep aside for 2 hours. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little
water to the pulp.
These days ready made pulp is available in the market. Wash the mint leaves well. Grind it to a smooth paste with green chillies, salt and tamarind juice. You can add water if the mixture is thick.
1/2 cup peanut 3-4 green chilies few coriander leaves 1 tsp cumin powder Salt To Taste sugar or jaggery as per taste
Soak peanuts in little water for half an hour. Shell them and keep aside. Chop the green chilies. Blend the peanuts and chilies. Add salt, sugar or jaggery and cumin powder and mix again. When serving add lemon juice.
Ingredients:
120 grams Channa dal 4 teaspoons Ghee 10 Green Chillies (Hari Mirch) 1 Coconut (Narial), fresh 2 teaspoons Whole mustard
How to make south indian chutney:
Fry dal and green chillies until light brown. Grind coconut, fried dal and green chillies finely. Add salt and fried whole mustard in 2 teaspoons of ghee. Serve with Dosa. Sufficient for 12 to 14 persons.
200gms Tamarind (Imli) 300gms Jaggery (Gur) grated 2 tsp Roasted cumin (Jeera) Powder 2 tsp Red chili powder Salt To Taste 1 tsp Black salt 1 tsp Garam masala
Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes. Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi
thick(not too thick)
Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so
check for consistency when using.
Ingredients:
6 to 8 large cloves garlic finely chopped 1/4 cup spring onion whites chopped 1 tbsp finely chopped spring onion greens 2 dry red chilies, soaked 1 cup tomatoes, finely chopped 1 tbsp finely chopped coriander 1 tsp oil Salt To Taste
Preparation:
Drain the soaked chillies and chop them finely. Heat the oil, add the onions and garlic and saut over a slow flame for 4 to 5 minutes till
they are lightly brown.
Add the chillies and salt and saut again. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft
and can be mashed lightly.
Cool completely and add the coriander and spring onion greens and mix well. Serve tomato chutney chilled or at room temperature.
Whole red chilies as per taste upto 3 Salt to taste 2 tsp. cooking oil Method: Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. Serve with steamed rice or can be served with dosa (rice pancakes).
Ingredients: 1 bunch cilantro, fresh 1 or 2 small green chili, fresh, remove seeds juice of one lime salt to taste 1/2 teaspoon cumin seeds, roasted, ground 1 pinch of black pepper 1 tbsp. coriander powder Method: Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown. Grind into powder. Put all the ingredients into the blender and puree into a paste. Use as little water as necessary. Indian chutney recipes, tamarind chutney recipe, mint chutney recipe, cilantro chutney recipe, tomato chutney recipe, coconut chutney recipe, peanut chutney recipe, onion chutney recipe, mango chutney recipe, fruit chutney recipe,
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. -------------------------------------------------------------------------------
for seasoning: vegetable oil 1 tsp. black mustard seeds 1 tsp. urad dhal 1 tsp. curry leaf 1 sprig How to make the chutney: Grind all the Ingredients: (except those for seasoning) together. Blend the mixture until it forms a coarse paste. Transfer it to a bowl. Heat the oil and when it is hot, add the mustard seeds and urad dhal. When the seeds start spluttering, add the curry leaves. Quicky stir the mustard seed mixture into the pureed coconut mixture. Tips Serve fresh with dosas, idlis, upma, utthapams, vadas, etc. -------------------------------------------------------------------------------
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Mint Chutney
Ingredients: one bunch of Mint leaves garlic 3 cloves fresh green chillies 3 - 4 tamarind paste 1/2 tsp. sugar 1 1/2 tsp. water 1-2 tsp. (if needed)
salt as per taste How to make the chutney: Wash and clean the mint leaves, then pluck it from its soft stem. Put this leaves in the mixer and half gind it and then softly squeeze out the juice. Again put these half squeezed leaves in the mixer and add all the other remaining Ingredients. Grind it till chutney turns smooth. Tips Mint leaves are good for acidity and helps digestion. -------------------------------------------------------------------------------
Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute. -------------------------------------------------------------------------------Tomato Chutney Recipe (Tamatar Ki Chutney) Ingredients::
6 to 8 large cloves garlic finely chopped 1/4 cup spring onion whites chopped 1 tbsp finely chopped spring onion greens 2 dry red chilies, soaked 1 cup tomatoes, finely chopped 1 tbsp finely chopped coriander 1 tsp. oil Salt To Taste How to make the chutney: Drain the soaked chillies and chop them finely. Heat the oil, add the onions and garlic and saut? over a slow flame for 4 to 5 minutes till they are lightly brown. Add the chillies and salt and saut? again. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly. Cool completely and add the coriander and spring onion greens and mix well. Serve tomato chutney chilled or at room temperature.
Ingredients:
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1/2 cup peanut 3-4 green chilies few coriander leaves 1 tsp. cumin powder Salt To Taste sugar or jaggery as per taste How to make the chutney: Soak peanuts in little water for half an hour. Shell them and keep aside. Chop the green chilies. Blend the peanuts and chilies. Add salt, sugar or jaggery and cumin powder and mix again. When serving add lemon juice.
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1 cup dates, chopped 1 cup dried apples chopped 1 cup sultanas (golden raisins) 1 liter water ? liter cider vinegar 1 ? cup brown sugar generous pinch of chili powder pinch of turmeric pinch of freshly grated nutmeg pinch of ground ginger 3 cloves garlic, crushed How to make the chutney: Place the fruit in a large bowl and cover with the water. Cover the bowl and leave it overnight. Do not drain, transfer the fruit mixture and add the remaining ingredients in a large saucepan. Bring to the boil, stirring all the while until the sugar dissolves. Simmer uncovered over a low heat for about 2 hours or until thick, stirring occasionally. Decant into clean glass jars and allow to cool, then seal the jars. Serve with curry dishes. How to Sterilize and Seal Glass Jars: Wash the jars and lids in hot, soapy water. Place the damp jars upside down in a cold oven and turn it to 160 Celsius. Allow the oven to heat up and leave the jars in for a few minutes. The heat will sterilize the jars. In the meantime, place the lids in a small saucepan of water and bring to the boil. Boil for 5 minutes, after which the lids are ready to use.
Method: 1.Cut the bitter gourd into small pieces. 2.Sprinkle the gourd with salt and keep aside for about 20-25 minutes. 3.Squeeze the pieces with hand to remove the water. 4.In a pan, heat oil and fry the bitter gourd over medium heat until turns to crispy. 5.Grind the coconut with red chilies and tamarind into paste like chutney consistency. 6.Mix the onion with salt and before serving, add the gourd and onion with coconut paste, mix well. 7.Serve with the rice. Green Tomato Pachadi
Ingredients: 4 Green unripe firm tomatoes 1 tbsp roasted groundnuts powdered 4-5 green chillies chopped 1 tsp cumene seeds 1 tsp sugar Salt as per taste 1 tsp oil Method: Chop the tomatoes. Heat oil in a pan. Add cumin,green chillies,tomatoes. Saute for few minutes. Cook till the tomatoes are littlesoft. Cool the mixture. Add the groundnut powder, salt and sugar. Grind the mixture, add water if required. Mamadi Kobari Pachadi
Grated Raw Green Curd Cumin seeds mango coconut pulp (pachhi chilies (jilakarra) 3 1 mamidi gujju) 1 1 cup cup 5 spoons spoon
seeds
(aavalu) to
spoon taste
red
chilies
3. Make a fine chutney with fried chillies, onions, salt, tamarind or lemon juice and chopped coriander in the mixie. 4. Now heat the oil, add cumin seeds and mustard seeds into it and let them pop. 5. Finally add this tampering to the above made chutney and mix well. 6. Yummy coriander onion chutney is now ready to serve.
nuts
cup
Salt 2
as
per
taste spoons
seeds)dal) dal) -
1 1 1
2. Fry the Dondakaya pieces and Green chilies in a pan of hot oil. 3. Make a fine paste with Green chilies, Cumin seeds, Garlic cloves, Tamarind and salt in mixie. 4. Now add fried Dondakaya pieces and Fresh coconut powder and grind once dont make it paste. 5. Prepare a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies, Hing and Cumin seeds into oil and fry them. 6. Add the tempering with the above Chutney. 7. Finally garnish the Dondakaya Kobbari Pachadi with Coriander and serve this along with dosa and idli.
2. Take a pan and add oil into to heat. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, Cumin seeds and Sesame seeds to fry. 3. In the other pan add Ground nuts and fry them well. 4. Now take a pan, add oil and heat it. Add Dondakaya chopped and green chillies fry them. 5. Now grind the cooled temparing in the mixie into paste and next add fried Ground nuts and grind again. 6. Add Dondakaya chopped, green chillies, Salt and Tamarind to the mixture and grind again. Add oil Chenna dal and curry leaves in a hot pan and fry them. Add this to the ground paste and mix well. Garnish Dondakaya Roti Pachadi with Coriander leaves.
2. Heat a pan and add oil to Fry Dondakaya pieces, Vankaya pieces and Green chilies. 3. Allow them to cool for few minutes and make a fine paste in mixie by adding Salt. 4. Add water into it, if you feel necessary. 5. Make a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies, Hing and Cumin seeds into oil and fry them. 6. Mix the tempering with the above Chutney. 7. Tasty Vankaya Dondakaya Pachadi is ready you can taste this with ghee and rice.
4. Now grind the cooled temparing in the mixie into paste and next add fried Dondakaya chopped, green chillies, Salt and Tamarind and make paste. In a pan add oil Chenna dal and curry leaves and fry them. Add this to the ground paste and mix well. Take Dondakaya Chutney Andhra into serving bowl and garnish with Coriander leaves.
7. Add the tampering to the grinder mixture and mix evenly. Serve this Dondakaya Tomato Pachadi along with rice.
Curry leaves- 10 Salt to taste 2 tbsp Oil Mustard seeds- 1 tea spoon Cumin seeds - 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies(broken)- 3 Black gram (urad dal-husked) - 1 tea spoon Hing pinch
Chenna dal- 1 tea spoon Red dry chillies(broken)- 3 Black gram (urad dal-husked) - 1 tea spoon Hing pinch
Dosakaya Chutney :
Dosakaya chopped: 2 cups Onions chopped 1 cup Tomato chopped 1 cup Green chillies- 4 Curry leaves- 10 Salt to taste 2 tbsp Oil 1 pinch turmeric (optional) Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies(broken)- 3 Black gram (urad dal-husked) - 1 tea spoon
2. Take a pan and add oil into it heat till oil becomes hot. 3. Add Onions chopped and green chillies fry till it becomes golden red. 4. Put Dosakaya and Brinjal chopped pieces, green chillies and tomato and fry well. 5. After fry, allow them to cool, now grind all the fried ingredients by adding salt. 6. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry. 7. Add this to the grinded chutney mixture and mix evenly. 8. Take Dosakaya Brinjal Pachadi Andhra into serving bowl and garnish with curry leaves. 9. Serve Dosakaya Brinjal Pachadi along with steamed rice and ghee.
1. Preparation of Vankaya Perugu Pachadi Andhra: 2. Take pan pour oil and heat it. Add Mustard seeds, Chenna dal, Black gram, Red dry chillies, Sesam powder, Curry leaves and Turmeric into oil and fry them. 3. Fry till the onion turn to golden red. Then add vankaya pieces and fry till they become soft. 4. Now add the chopped tomatoes into the oil and fry. 5. Off the stove when the leaves become soft and smooth and let it cool for room temperature. 6. Mix the curd in a bowl with salt and add to the above cooled mixture. 7. . Stir well and serve Vankaya Perugu Pachadi Andhra with fried rice or with plane rice.
3. Put Tomato pieces, green chillies and fry well. 4. Now grind all the fried ingradiants along with the pieces of coconut by adding salt. 5. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry. 6. Add this to the grinded Coconut tomato chutney and mix evenly. 7. Take Coconut tomato chutney into serving bowl and garnish with curry leaves. 8. This tastes superb along with rice or idli or dosa or puri.
5. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry. 6. Add this to the grind-ed mixture and mix evenly. 7. Take Tomato roti pachadi into serving bowl and garnish with curry leaves. 8. Serve Tomato roti pachadi along with rice, dosa, idli or roti.
7. Sweet ginger chutney is now redy to taste, take this into serving bowl. 8. Sweet ginger chutney tastes yummy along with idli, dosa and rice.
Ulligadda karam:
Onions: 4 Red chilli powder: 4 spoons Salt- for tate Oil- 4 spoons Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 3 Black gram (urad dal-husked) - 1 tea spoon Sesam powder - 1 tea spoon
Cumin seeds 100 grms Salt to taste Oil - 2 tbsp Turmeric (optional) - 1 pinch Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 3 Black gram (urad dal-husked) - 1 tea spoon Sesam powder - 1 tea spoon Coriander chopped for garnish Asafetida - pinch
7. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli, turmeric and curry leaves and fry for a few secs. 8. Finally add the asafoetida and immediately add this to the pudina pachadi. 9. Now tomato pudina pachadi is ready, garnish it with coriander leaves. 10. Serve this along with idlis, dosas and rice.
7. Heat oil in a pan, add the mustard seeds and let them pop. 8. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out. 9. Turn off heat and add this to the kandi pachadi and mix well. 10. Take this into serving bowl garnish with curry leaves. 11. Serve with hot steamed rice, ghee and raw onions. It also tastes good along with dosa and idli.
Pudina Leaves 1 cup r 1 bunch Raw Mango - 1/2 Cleaned, Peeled, Chopped Sesame Seeds - 100 grams Green Chillies/Red Chillies 5-6 Oil 2-4 Table Spoons Mustard Seeds - 1/2 Table Spoon Cumin Seeds - 1/2 Table Spoon Chana dal - 1-2 Table Spoons Asafoetida - a pinch
Cabbage-half tomatoes-5-10 tamrind oil, sanagapappu,mustard seeds,mentulu, curryleaves, asfoetida,red chillies, garlic (3/4)_ for seasoning salt
bunch of Corriander salt tamarind pulp sugar or jaggery Seasoning: 2tbs urad dal 1 tbs avalu 1 tbs jeera
ChanaDal 1Cup RedChilli 4 Tamarind Pinch Mustard, Jeera 1 tbl spoon Salt to taste
Beerakaaya - 1 Red Chillies - 3 Sasema Seeds - 1/2 Cup Turmaric - 1/2 Teaspoon Tamerind - According to your taste
Salt Oil - 2 TableSpoons Seasonals Cumin Seeds - 1/2 teaspoon Mustered Seeds - 1/2 TeaSpoon Urad Daal - 1/2 TeaSpoon Res Chilli - 1 Curry Leaves - 10
Ginger/allam greenc hillies curd mustard seeds red chillies curry leaves hing
1. Peel and slice ginger 2. grind ginger and green chillies with little water. 3. add salt and add the seasonings(mustard, red chillies,curry leaves,hing).now add all these to the curd. It is tasty with rice.
Ingredients for Mullangi Pachadi: Mullangi-2 Green chillies - 9 Lemon size of tamarind Onion-1 1 table spoon of Avalu and Jeelakarra (Mustardseeds & Jeera) 1/2 table spoon of Turmeric powder 2 table spoons of Oil
1/2 kg Tomatoes 1/4 Cup Fresh methi 10 Green chilles Tamarind-lemon sized 1 tsp Cumin 1 tsp Mustard 1/2 tsp Turmeric 1/2 tsp Red chillie powder Salt to taste Oli-4 tbsp
5. Cook on a medium flame till u see oil floating. 6. Allow it to cool.Add salt and grind to a rough paste. 7. Season with cumin, mustard and curry leaves.
50g Green Chilly(finely chopped) 100g Capsicum(chopped ) 2 tsp Methi Powder 4 tsp Mustard powder 1/2 tspTurmeric powder 1 tsp Vamu 1/8 tsp Hing 10tsbp Oil Refind (or) til Oil 50 ml Lemon Juice 1/2 tspChilly Powder
Groundnuts - 250gms Oil - 3 tbsp Green Chillies - 2 Salt - 1/2 tbsp Red chillies - 2 Garlic Cloves - 4 Curry leaves - one spring
Avalu (Mustard seeds) - 10 gms Jeelakarra (jeera) - 10 gms Senaga pappu (Chena daal) - 10 gms Mina pappu - 10 gms Tamarind - 10 gms.
20 lady fingers 5 green chillies sliced ginger small amount of tamarind mustard , jeera, chena dal,mina pappu ,curry leaves, red chillie,garlic(all these should not exceed 10 gms) 2 teaspoons of oil
1 Zucchini small piece of tamarind or 1/4 cup tamarin juice 1 teaspoon urad dal 3 small size green chillies
tamarind pulp jagerry salt to taste half tbsp fenugreek seeds 3 red chillies seasoning: mustard seeds curry leaves