Chutneys
Chutneys are must for most indian recipes. I have tried to make it real easy for you to make all chutneys in no time without any mess or hassle. Learn all chutneys from just this one page. This page include Cilantro(Dhaniya) chutney, Date and tamarind(khajur imli) chutney, Tomato(tamatar) chutney, apple chutney, mango chutney, Dosa chutney, south indian chutneys and much more. Learn all about chutneys to complement your everyday meal.
Apple Cilantro Chutney
Below find garlic chutney, mango chutney, coconut chutney and more...
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Cilantro Chutney |
 | Ingredients: 1 big bunch of chopped Cilantro (green coriander) 3 green chopped chilies 3 tablespoons of lemon juice 1/2 inch ginger 5-7 pods of garlic 1 1/2 teaspoon salt 1 teaspoon oil 1 teaspoon sugar(optional) | Direction: Blend all ingredients, except the cilantro, into a paste. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoon of water. The water will help in blending. Blend well and add more salt, green chilies, or lemon juice to taste. |
Tamarind Chutney |
 | Ingredients: 1/2 lb tamarind, deseeded 2 1/2 cups dates or Jaggery(gud) 2 cups boiling water 1 1/2 tablespoons roasted ground cumin seeds 1 tablespoon salt 1 teaspoon red chili powder 1 teaspoon ground black pepper 1/2 teaspoon ginger powder | Direction: Break the tamarind into small pieces and soak tamrind and date in hot boiling water for one hour. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out. Add sugar to the pulp mix well. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed. Chutney can be refrigerated for two to three months. This chutney can be freezed as well for long term use.
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Tomato Chutney |
 | Ingredients: 6 medium sliced tomatoes 1 red or white onion or few garlic pods 1 tablespoon shredded ginger 4 green chilly sliced long ways Pinch of asafetida (hing) 1 teaspoon cumin seed 1 teaspoon black mustard seed 2 bay leaves or curry leaves 1/2 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon salt 1 teaspoon cornstarch 2 to 3 tablespoons sugar 2 tablespoons chopped cilantro 2 tablespoons oil | Direction: Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric. Stir for a second and add sliced onion and tomatoes and green chili. Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices. Mix the cornstarch with 2 teaspoons of water and add to the tomatoes corn starch is added to give thickness to gravy but this is optional. Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes. Adjust the salt, sugar and pepper to your taste. Now, if you like chunkey chutney then leave this as it is and serve but if you would like to have chutney in paste form then just grind in processor. |
Mint(Pudina) Chutney
Mint(Pudina) Chutney |
 | Ingredients: 1 cup mint leaves(pudina)
1 cup cilantro(Dhaniya)
1/2 cup green bell pepper(Capsicum)
1/4 cup green garlic or 4 cloves of regular garlic(Lasan)
1 inch piece of ginger(Adrak)
salt to taste
2 tbsp olive oil or any oil you use for cooking
1 tbsp lime juice
sugar just to taste(optional) | Direction: Combine all ingredients in blender and blend till fine, smooth consistancy. Referigerate for up to a week and serve with any appetizer or with everyday meal.
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Mysore Masala Dosa Chutney |
.jpg) | Ingredients: 10 Dried Red chillies or adjust to your taste. You can use red bell pepper even which is not but will give nice taste and color. 4-5 Garlic cloves 1/2 tsp Ginger (chopped) 1 tsp Cumin powder (jeera) 1/4 cup roasted Split Channa dal (Futtanu) Salt to taste 1 tblsp Lemon juice | Direction: Soak Red chillies in warm water for about 4 hrs. Grind all the ingredients to a medium thick paste by adding water little by little. Remove to a bowl & add Lemon juice. Mix well. Store it in Refridgerator. When using you can add water to your required consistency. For making Masala Dosa, spread the batter on the hot tava, put some oil around it, spread Red Chutney all over the dosa. Put some ghee, place the onion & potato filling in the center, fold & serve with a dab of butter on top. This chutney can also be used in making chats. |
Coconut Chutney |
 | Ingredients: 1/2 cup fresh coconut (grated)
1 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped) 2 cloves of garlic 1 inch piece of ginger
3/4 cup plain yogurt
Salt To Taste For Tadka 2 whole dry red chilis 1 tbsp oil 1/4 tsp mustard seeds Few curry leaves | Direction: Grind coarsely all the ingredients in a blender and serve Heat up oil for tadka. Add whole chilis. let it hang out little bit till it changes color. Add mustard seeds and let it pop. Add curry leaves carefully. Pour tadka over chutney. |
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