Showing posts with label Chutneys. Show all posts
Showing posts with label Chutneys. Show all posts

Jul 13, 2020

ಬೇಳೆ ಚಟ್ನಿ | Bele Chutney

Another variety of chutney served as an accompaniment with South Indian breakfasts 🍳.
It is loaded with indulging  flavours of garlic, roasted red chilies and roasted lentils. 
Here is the recipe 

2 tsp Channa dal
2 tsp Urad dal 
1 inch piece of Tamarind
4 cloves of Garlic (diced)
4 Green chilies
1 Whole red chili
1/2 cup Desiccated coconut powder 
2 tsp oil
3/4 cup water
For tempering
1 tsp oil
1/2 tsp Mustard seeds
A sprig of Curry Leaves

  1. Heat oil in a pan. Add Urad dal and Channa dal. Fry until it is golden brown. 
  2. Then add garlic, green chilies , red chilies and tamarind. Sauté until garlic starts to turn brown. Set aside and cool.
  3. Grind together roster ingredients, coconut, salt and water into a smooth paste
  4. As an optional step, you can add tempering with 1 tsp oil, 1/2 tsp mustard seeds and 4-5 curry leaves. Pour the seasoning on top of chutney. Serve with any kind of South Indian breakfast.

May 20, 2020

Pudina Chutney

2 tsp Oil
5 cloves of Garlic (roughly chopped)
4 Green Chilies (roughly chopped)
1 inch piece of Tamarind
1/2 cup Coconut 
1 large bunch or 2 handful of Mint
1/2 tsp Salt
For seasoning
   1 tsp Oil
    1/4 tsp Mustard seeds
   1 Red chili 

  • Heat oil in a pan. Add garlic and green chilies. Saute until garlic starts to turn light brown.
  • Add tamarind, saute for just few seconds
  • Then add mint. Saute until mint starts to wilt
  • Add coconut. Saute until coconut starts to turn light brown color
  • Remove off from heat and cool 
  • Add salt and 1/2 cup of water. Grind the ingredients into a smooth paste
  • As an optional step, add seasoning. Add 1 tsp of oil, 1/4 tsp mustard seeds and 1 Whole re chili. When it starts to splutter, pour it over chutney
  • Serve it with Indian breakfasts, breads, sandwich and tacos

Nov 28, 2018

Tomato and Garlic Chutney

One of my favorite accompaniment for breakfast. I first had this when my mother-in-law made this for idli at our first meeting during my wedding preparations. It is a typical Chennai accompaniment they have mostly for tiff ins.

Good part of this chutney it is preservable up-to a month or so.


10 Garlic Cloves, peeled
1 kg Tomatoes
6 Curry leaves
1/4 cup Canola or Sesame seed oil
1/2 tsp Red Chili powder
1/4 tsp Asofetida (Hing)
1/4 tsp Turmeric powder


  • Grind garlic to a coarse paste and pure tomatoes. Don't add water to both these ingredients
  • Now, heat oil in a heavy bottomed pan. 
  • Add Garlic, curry leaves and hing. Saute for a minute
  • Next add turmeric. Stir for 20 sec. Let the turmeric color seep into the oil
  • Next, add tomato puree. Mix well. Cover the pan and cook for 20-30 min until oil separates from pan
  • Then add red chili powder and salt. Saute for another 15 min on low heat
  • Let it cool and don't cover the pan. 
  • Store it in a glass container and refrigerate

May 27, 2015

Red Coconut Chutney

Red coconut chutney - a perfect accompaniment for many south Indian breakfast recipes.
It is made with a combination of fresh coconut, roasted channa, red chilies and ginger; and it is topped with lightly tempered condiments.


2 cups of Fresh Coconut, cut into small pieces or grated
1/2 cup of Roasted Channa or Dalia
A small piece of Ginger, 1 inch
4-5 Dry Red Byadgi chilies
1-2 cups of water, depending upon thickness

For tempering-
2 tsp Oil
1/2 tsp Mustard seeds
Few leaves of Curry leaves


  • Grind coconut first until it is coarse
  • Next add dalia, ginger, chilies and salt with 1-2 cups of water. Grind it into a smooth mixture
  • Heat oil in a pan. Add mustard seeds and curry leaves. When it starts to sizzle, pour it on freshly ground chutney

Mar 24, 2015

Carrot Chutney

There are signs of spring everywhere and it feels so good with to step out in warm weather. In celebration  of arrival of spring, here's my first spring recipe - "Carrot Chutney" a vibrant colorful accompaniment for dosa and idli.


2 Carrots, diced
1 Small piece of Ginger
2 Green Chilies
1/2 tsp Bengal Gram (channa dal)
1/2 tsp Urad Dal
2 tsp Oil
Water as needed

For seasoning-
1/2 tsp Mustard seeds
A sprig of Curry leaves
2 tsp Oil


  • On a preheated sauce pan; add oil, Bengal gram, urad dal. Saute until it turns golden brown
  • Add green chilies, ginger and carrots. Saute until carrot softens. Set aside until it cools
  • Adjust salt and grind it into a fine paste. Add water a needed
  • Now heat oil in the same pan, add mustard seeds and curry leaves. When it starts to sizzle, pour the contents on top of freshly ground carrot chutney

Jan 27, 2015

Coriander chutney

A multiuse recipe made with simple ingredients. This chutney has infinite number of uses as a salad dressing, sandwich spread or as a dip for fritters. 

Cilantro chutney can be prepared ahead of time. It can also be used a  base to prepare chicken fry or chicken curry. 


1 bunch Cilantro, roughly chopped
A sprig of curry leaves
1 inch piece Ginger, roughly chopped 
1 Green chili
1/2 tsp Roasted cumin powder
Water as needed


  • Make a smooth paste if all the ingredients listed above. Add water as needed
  • This chutney can be used as a salad dressing , as a spread for sandwiches or as a dip for deep fried fritters and kebabs

Lasun (Garlic) chutney

Dry garlic chutney is a Maharastrian recipe made for vada pav, a trademark recipe especially in Mumbai. This chutney  has a very zestful taste of roasted garlic and peanut. 

The original recipe uses dry coconut. Instead I used fresh coconut slivers which turned the dry chutney into crumbles. And it worked out perfectly when I made vada pav. These crumbles makes every bite more delicious. 


1 pod of Garlic, peeled
1/4 cup Peanuts
5 whole dry Red chilies
1/4 cup Coconut slivers
1/2 tsp Oil


  • Heat oil in a pan. Add garlic and fry until it turns golden brown. Set aside 

  • Roast peanuts, red chilies and coconut separately. Set aside 

  • Grind all the ingredients together without adding water. Add salt while grinding this chutney

Jan 28, 2014

Ginger Chutney

Chilly weather calls for spicy and comfort food. Truly a recipe from Andhra, this chutney is  served as  main accompaniment with pesarattu. 

Ginger chutney is a delicious and a spicy chutney made from freshly cut ginger root which stir fired and ground with several other Indian condiments. It is an exceptional dipping sauce (chutney) to elevate flavors with any Indian breakfast recipes  and deep fried fritters. 


1 1/2 cups of Ginger, chopped
2 tsp Channa dal
2 tsp Urad Dal
3-4 Red Chilies (byadagi variety is very tasty)
Marble sized Tamarind, cut into small pieces
2 tsp Jaggery (gur)
2 tsp oil

For tempering ~
 2 tsp Oil
1 tsp mustard seeds
A sprig of Curry leaves


  • Saute channa dal, urad dal and red chilies with oil on a preheated pan until it turns golden brown. Next add tamarind and ginger root, saute on medium heat for 10 minutes until ginger softens. Let it cool

  • Make a smooth paste of above ingredients with jaggery and salt. Adjust thickness by adding enough water

  • Temper it in oil, mustard seeds and curry leaves

  • Refrigerate and store it in an air tight container. It can last upto one week. Use a dry spoon for every use

Dec 10, 2013

Onion Raitha | Perugu Pachadi | Mosuru Bhajji

Raitha is a cooling concoction of yogurt made from freshly cut onions. It can be served as a  dip with parathas, or as a side dish with biryani and pulav,  or with ghee rice or even as a salad dressing. 
There are different kinds of raitha recipes which are made from  cucumber, carrots, pineapple, potatoes and boondhi. This recipe is very simple and easy to make.


1 cup of yogurt
1 Red/ Yellow Onion, thinly sliced lengthwise
1 Green chili, finely chopped
few sprigs of Cilantro, finely chopped


  • In a mixing bowl, mix all ingredients together. Adjust salt as per taste
  • Serve chilled. It tastes best when combined with biryani, pulav or parathas

Oct 1, 2013

Bele Chutney (Lentil Chutney)

Bele Chutney is a spicy gastronomic concoction  of channa dal, urad dal, green chilies, garic and coconut. This is my favorite chutney and my mom passed on this recipe to me. 

This chutney tastes best when served with hot idly :-)


4 tsp urad dal
2 tsp Channa dal
3 green chilies
3 garlic cloves
1 inch piece of tamarind
1 cup grated coconut
2 tsp oil

For seasoning
1 tsp oil
1 tsp mustard seeds
 1 sprig of curry leaves


  • Heat 1 tsp of oil in a pan, add channa dal and urad dal. Saute until it turns brown. Keep it aside
  • In the same pan, heat another tsp of oil; add garlic, tamarind and green chilies
  • After the above ingredients cools, grind it with coconut and salt into a smooth paste
  • For the seasoning, heat oil. When oil is hot, add mustard seeds and curry leaves. After it starts to sizzle, pour it on top of chutney
  • Serve it with hot idly

Pudina Chutney | Mint Chutney

Pudina Chutney is a magnificent spicy dip made with mint, cilantro, coconut and green chilies. Its a great accompaniment with breakfast recipes like idly, dosa and upma.

Previously on Shruchi Kitchen I had posted same recipe Pudina Chutney. I made slight modifications to the current one.


1 bunch of Mint leaves
1 bunch of Cilantro
3 cloves of Garlic
1 inch piece of Tamarind
4 Green chilies
1 cup Grated coconut
2 cups of water
1 tsp oil

For seasoning
3 tsp oil
1 tsp mustard seeds
1 tsp urad dal
2 red chilies
1 spirg of curry leaves


  • Heat oil in a pan. When it turns smoky; add garlic, green chilies, tamarind, mint and cilantro. Saute until mint and cilantro reduces in size
  • After the above ingredients cools, grind it with coconut, water and salt into a smooth paste
  • In the same pan, heat oil for seasoning. When oil is hot, add mustard seeds, urad dal, red chilies and curry leaves. Saute until urad dal turns golden brown. Pour the seasoning on top of mint chutney
  • Serve with idly, dosa, upma and paniyaram

May 1, 2013

Pudina-Tomato-Onion Chutney

"Pudina-Tomato-Onion Chutney" is a spicy dip made from mint (pudina), tomato and onions. This recipe is extremely flavorful and can be served in small quantities with idly, dosa, pratha, or chapathi.


Small bunch of Mint | Pudina
1 Onion, diced
2 sprigs Green Onions (optional)
1 Tomato, diced
3 Green chilies
2 Cloves of Garlic
4 tsp Grated coconut
1 Tsp Oil

For Seasoning
1 tsp Oil
1 tsp Mustard seeds
1 tsp Cumin Seeds
1 sprig of Curry leaves


  • Heat oil in a pan, add garlic and green chilies. Saute for a minute
  • Add onions and green onions. Saute until it turns brown

  • Add tomatoes and saute until it cooks completely
  • Add pudina (mint) and saute until it reduces in size
  • Cool the onion-tomato-pudina mixture. In a blender, grind it with coconut and adjust salt as per taste.
  • In the same pan, heat oil, add mustard seeds, cumin seeds and curry leaves. Pour chutney and stir for a minute

  • Serve with paratha , idly, dosa, chapathi or roti
  • You can avoid seasoning. This is only optional step. Additionally you can also delete coconut in this recipe if you are calorie conscious 
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Mar 26, 2013

Tomato - Onion Chutney

Tomato - Onion Chutney is an accompaniment Idly and dosa for breakfast. 
During my visit to Chennai, I went to a restaurant  where they served three different kinds of chutneys for Idly and Dosa, like Coconut Chutney, mint/pudina chutney and tomato chutney. and the most I enjoyed was tomato chutney with idly.
In the past I have tried differed variations of tomato chutney. Tomato - Onion Chutney is one of them and the recipe follows.


2 Tomatoes, Chopped
1 Onion, Chopped
3 tsp Urad Dal
1 tst, Channa Dal or Bengal Gram
4 Red Chilies
1'' Ginger, chopped
2 tsp Oil

For Seasoning
1 tsp Mustard seeds
1 tsp Urad dal
2 Red chilies
3-4 Curry Leaves
2 tsp oil


  • In a pan, heat oil, add urad dal  and channa dal. Fry until it turns light brown. Remove it and keep it aside. Retain oil in pan. 

  • In the same pan, add ginger and onions. Fry until onions turn transparent and then add tomatoes. Saute until tomatoes are completely cooked. Adjust salt as per taste

  • Using a blender, grind fried ural dal, channa dal, red chilies, onions and tomato mix. Make a smoth paste. Add water as required

  • In a pan, heat oil, add mustard seeds. when it starts to crackle add urad dal, red chilies  and curry leaves. Pour it on top if tomato chutney

  • serve it with idly and dosa

Coconut Chutney | Thengai Chutney

Coconut Chutney is one of the simple and basic accompaniments for idli, dosa, pongal and upma  in South Indian Cusine. The primary ingredient for this recipe is freshly grated coconut and secondary ingredient is roasted Bengal gram. The proportion of coconut and roasted Bengal gram vary from one recipe to other.


3/4 Cup Grated Coconut
1 Cup Roasted Channa (Roasted Bengal gram)
4 green Chilies
1 inch Ginger, Chopped
Pinch of Asafoetida (hing)
For seasoning
1 tsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 Red Chili
3-4 Curry Leaves


  • Using a Blender, grind coconut, roasted Bengal gram, green chilies. ginger, asafoetida and adjust salt to taste. Add water as required
  • In a pan, heat oil. Add mustard seeds, when it starts to crackle, add urad dal, red chili and curry leaves. Pour seasoning on top of chutney and mix well
  • serve with idli and dosa

Mar 15, 2013

Pudina (mint) Chutney

Pudina Chutney is one of the best accompaniment for idli, dosa, paniyaram or chapathi. My mother taught me how to make this recipe and her recipe doesn't include roasted channa dal. I have added this ingredient into my recipe, because it gives good texture.


1 Bunch of Pudina (Mint)
1 Cup Grated coconut
1/2 cup Roasted Channa dal (Hurikadale)
3 Cloves of Garlic
4 Green Chilies
Small piece of Tamarind
2 tsp Oil

For tampering - 

1/2 tsp Mustard seeds
1/2 tsp Urad dal
2 Red chilies
1 strand of Curry leaves


  • Heat Oil in a pan, add garlic, green chili and pudina. Saute for 2- 3 minutes. And then add tamarind. Fry for a minute

  • Using a blender, make a smooth paste of coconut, roasted channa dal and fried ingredients. Adjust salt as per taste

  • For tampering -  heat 2 tsp of oil, add mustard seeds, urad dal, red chilies and curry leaves. Pour the contents to pudina chutney. Mix well
  • Best combination with Doda, idli and chapathi

Mar 8, 2013

Hari (green) Chutney

Hari (green) Chutney is a basic accompaniment for chat, sandwich or even in salads. It is prepared with fresh herbs like mint, cilantro ...

I have recreated this recipe making it  little unique from other recipes. Also, I wanted a create a firm base for this chutney so that the consistency is very thick and smooth. 


2 cloves of Garlic
1/2 inch Ginger
2 Green Chilies
1/2 cup Grenn Bell pepper, diced
Hand full of Cilantro
1/4 tsp Cumin Powder
1/4 tsp salt


  • using a blender, make a smooth paste of all ingredients that are listed above. Add few tablespoon of water if required. The consistency should be thick.
Tip: you can prepare this chutney in advance and refrigerate it in an airtight container

Imili Ki Chutney (Sweet Chutney)

Imili (or Tamarind or Puli in tamil)  is one of the chief accompaniment in many chats. Its a sweet and sour recipe made with tamarind and jaggery ("bella" in Kannada or "gur" in Hindi).

This recipe has many variations. Some recipes add additional spices like black pepper, garam masala and salt. But my recipe is made with  just 3 ingredients and turned out to be toothsome and scrumptious!!

I also used this chutney as salad dressing and it was delicious.


3/4 cup Tamarind pulp
1 cup Jaggery, grated (otherwise shavings  or small pieces of jaggery should be good)
1/4 tsp Red Chili Powder


  • In a heavy bottom vessel, add 2 tsp of water and jaggery. Melt jaggery until it dissolves completely
  • Now add tamarind pulp and simmer for 10 minutes in medium heat setting, until it gets semi thick
  • Add red chili powder and mix well
  • optional step : After it cools, strain the liquid and discard the content
Tip: you can refrigerate this chutney for up to 10 days or freeze it

Feb 21, 2013

Peanut Chutney

"PEANUT CHUTNEY" is a great accompaniment with idly,dosa, upma or any breakfast dishes. This chutney is very addicting and mouthwatering recipe. 


1 cup Peanuts
2 Onions, diced
4 Dried red chilies
4 Cloves of Garlic
4 tsp Tamarind pulp
1 tsp Oil

For seasoning

1 tsp oil
½ tsp Mustard seeds
Curry leaves


v  In a sauce pan, roast peanuts in low flame until they are slightly brown. Keep aside and deskin them after it has cooled 

v  In the same sauce pan, heat 1 tsp oil, add garlic, onions and red chilies one after other. Sauté them until onions are brown

v  Transfer peanuts and onions into blender or a food processor. Add salt and tamarind pulp and then make a smooth paste

v  For seasoning, in the same sauce pan,   heat 1 tsp of oil, add mustard and curry leaves. Top off chutney with this seasoning