Raw Mango Chutney

I fell in love with this chutney served in my friend Vani's house. I remembered my manners & resisted gorging on it as the rest of her family had not yet come in for lunch. Armed with the recipe, I felt a little better. I followed the recipe to the T & the result did not disappoint me or my family. And here is the chutney I was drooling for ,


Ingredients

Raw Green mango - 1/2 cup , chopped
Grated Coconut - 1 cup
Green Chillies - 11 , 1 inch pieces
Salt - to taste
Jaggery - 1 tbsp
For Tempering -
Oil - 1 tbsp
Mustard, Urad Dal, Hing, Curry Leaves, broken Red chilly

Method

Chop the Raw mango with or without the skin.
Grind all the ingredients into a chutney without using any water. Add the coconut in the end & grind coarsely.
Mix in the tempering.
Tastes especially good with Rice. Goes well with chapathis as well. Enjoy.

Carrot chutney

I had never heard of carrot chutney before. I saw it for the first time here & got hooked instantly to the beautiful presentation. I customized this recipe and believe me , it is not only very colourful, it turned out to be tasty too ! A Must - Try chutney !

Ingredients

Carrots - 1 cup , grated
Coconut grated - 1 cup
Green chillies - 2
Red Chillies - 5
Ginger - 1/2 ", chopped
Oil - 2 tsps
Onion - 2 tbsp, finely chopped
Urad dal - 2 tbsps
Tamarind - 1 tbsp , soaked
Salt
To temper - mustard, jeera & curry leaves

Method

Heat the oil in a pan & slip in the split green chilly & toss for a minute . Then the ginger for another minute.
Add the grated carrot & saute till the raw smell goes.
Put off the heat & mix in the coconut into the hot pan.
Roast the urad dal with the red chillies till the dal turns pink. Cool & powder it dry in a blender.
To this, add the prepared carrot mixture along with the tamarind extract & salt . Wet grind with the required quantity of water to get a chutney consistency.
Mix in the onions.
Lastly add the tempering . This goes well with roties & dosa.

Peanuts chutney

This chutney is from my mother's repertoire of recipes & hence special to me.
Peanuts have a nutty but pleasantly sweet taste & roasting enhances their taste . Combine them with some simple ingredients to get a spicy chutney with the crunch of raw onions.




Ingredients

Peanuts - 1/2 cup , roasted & cooled
Red chilly - 9 No.s , ( byadagi & guntur , mixed )
Copra - 2 Tbsps , grated
Tamarind - 1 tbsp , soaked
Jaggery - 1 tsp
Salt - to taste
Onion - 1 , finely chopped
Tempering :
Oil - 1 tsp
Mustard, jeera , curry leaves, hing

Method

Roast the peanuts till raw smell goes , slip in the chillies & turn off the gas. Let it cool.
In a blender ,whizz the dry ingredients first. Add the tamarind & grind again with a little water, to get chutney consistency.
Transfer to a serving bowl & mix with the onions.
Temper the oil & pour over the chutney.
Goes well with hot rice & also good as a accompaniment with rotis.

Jeerige Chutney

Jeerige chutney, with distinct aroma of jeera coming thro' , makes a flavourful accompaniment with rice. Having coconut as it's base, it is balanced with the sweet & sour tastes from jaggery & tamarind. It is a very simple & tasty chutney using very few ingredients. One can also benefit from the many therapeutic properties that jeera is know for.

Ingredients

Coconut - 1 cup, grated
Jeera - 2 tbsps
Red Chilly - 4 & 4 ( guntur & byadigi )
Tamarind - 1 tbsp , soaked
Jaggery - 3/4 tbsp
Salt - to taste
Oil - 1 tsp, for tempering
Mustard , Curry leaves & Hing

Method

In a pan, stir fry coconut, jeera, red chillies till the moisture in the coconut reduces & a good aroma emanates.
To this add the tamarind , jaggery & salt & grind to a chutney with little water.
Temper with mustard & hing.
Serve with hot rice, roties etc.

Mint Chutney

Pudina chutney , with it's distinctive taste & smell is an all time favorite.
This refreshing , green chutney is a good dipping sauce as well as a spread.
It is customary to serve snacks like samosas & kachories with this spicy dip.
Pudina is better known as a digestive & After Eight Mints are well known.
It makes a delicious spread for sandwiches. Addition of tomato slices, cucumber slices & cheese to this sandwich make a filling, tasty meal. It is very easy to grow this herb in pots as they grow wildly & does not call for any care.
This chutney can be stored in the fridge for a week.

Ingredients

Mint leaves - 1 fistful
Coriander leaves - 1 fistful
Green chillies- 8
Salt - to taste
Peanuts - 1 fistful, toasted
Tamarind - 2'', soaked
Jaggery - 1 tbsp

Method

Wash the leaves well.
Grind all the ingredients to a smooth paste, using water if required.

Suggestions

Coconut / garlic / onion / lemon instead of tamarind can be used for the chutney if preferred.

Bhendi Chutney

This is an off beat chutney made using Lady's Finger. I had seen it on a cookery show & I was skeptical to try this out at first. But as the lady who had presented this dish had confidently assured , I gave it a try & it was well received. This chutney goes well with hot rice & as well as rotis.


Ingredients

Ladies Finger - 2 cups , chopped
Red chillies - 6 no.s
Coconut grated - 3 tbsps
Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Coriander - a handful
Curry Leaves - a few
Tamarind - 1'', soaked
Jaggery - 1 tsp
Salt - to taste
oil - 1 tbsp
Mustard, Hing - For tempering

Method

Dry toast mustard & methi lightly . Toast the chillies also.
Saute ladies finger in the oil till done. In the end add the coconut & stir for 2 minutes.
Grind all these along with the rest of the ingredients with little or no water into a chutney.
Temper with the mustard & hing.

Sending this to the Pickles 'N Chutneys event , hosted by Sireesha.

Green Tomato Chutney

Kayi Tomato Chutney. My ongoing Quest to try out something new propelled me into trying out this recipe . Using Raw Tomatoes is something I have never tried . I had noted this recipe from a TV cookery show as I am a avid follower of these shows almost religiously.

Approach to this chutney is a little different but the outcome says it all. It has a refreshing green color & tang of the tomatoes, off set by jaggery & the nutty feel of the peanuts & sesame.
Goes well with rice as well as rotis.

The recipe goes like this........


Ingredients :

Green Tomatoes - 3 no.s , roughly chopped
Green chillies- 7 no.s (use as required )
Curry leaves - 5 sprigs
Garlic - 6 pods , crushed
Coconut grated - 2 tbsps
Jaggery - 2 tsps
Peanuts - 2 tbsps, toasted
Sesame seeds - 1 tbsp, lightly toasted
Cooking oil - 2 tsps
Hing - a pinch
Turmeric powder

Method :

Lightly saute the chillies & then toss in the tomatoes & curry leaves. Cover & cook , stirring now & then till just done.
Now add the garlic , turmeric powder & the coconut & stir a couple of times . Let cool.
It is time to run it all in the blender without using any water.
Turn all this into the blender with the peanuts, sesame seeds, salt, jaggery & run on low speeds a couple of times. Or use the pulse button a few times . This will ensure in retaining the crunch of the peanuts.
Lastly , temper with mustard, Hing & curry leaves and enjoy a different chutney.

Sending this recipe to the Pickles 'N Chutneys event, hosted by mom's recipes.