Ingredients:
1 cup coconut gratings
2-3 green chilies
Finely chopped Coriander Leaves
About 4 curry leaves - optional
Tamarind Concentrate-1\4 tsp
Salt to taste
Method:
To prepare chutney grind coconut, chillies, tamarind paste and salt to a smooth paste adding little water to grind. Mix coriander leaves. Season this with a tsp of oil, mustard seeds and curry leaves.
Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts
Monday, August 24, 2009
Thursday, August 13, 2009
Ginger Chutney
Ingredients:
50gms ginger
4 green chilles
Small lemon sized (table spoon) tamarind soaked in hot water
2tbsp Jaggery
2 cloves of garlic
Few sprigs of Coriander Salt to taste (try 1 teaspoon, then add as needed)
(To me the above measurements are a bit hard to remember and confusing when I actually start preparing in the kitchen so I just take approximately equal amounts of ginger , tamarind, chillies, jaggery and use the other ingredients to taste. For me this way works great.)
Method:
Grind all of the above ingredients till smooth.
Garnish with (not needed as the chutney tasted good without garnishment):Half spoon of each of these: mustard, urad daal, garlic, curry leaves, small pinch of Hing (asafetida), all together roasted in small amount of oil.
This chutney goes well with any Rice dish, Idli, Dosa, Upma or any snack items like pakoda, Vada etc. and also tastes excellent as bread spread. If you want to store chutney for more than a week, make sure chillies and ginger are dried off after washing, use hot water for tamarind and do not add coriander when grinding, instead add fresh to small amounts of chutney when you use. If prepared this way, chutney can be refrigerated for 3 -6 months.
50gms ginger
4 green chilles
Small lemon sized (table spoon) tamarind soaked in hot water
2tbsp Jaggery
2 cloves of garlic
Few sprigs of Coriander Salt to taste (try 1 teaspoon, then add as needed)
(To me the above measurements are a bit hard to remember and confusing when I actually start preparing in the kitchen so I just take approximately equal amounts of ginger , tamarind, chillies, jaggery and use the other ingredients to taste. For me this way works great.)
Method:
Grind all of the above ingredients till smooth.
Garnish with (not needed as the chutney tasted good without garnishment):Half spoon of each of these: mustard, urad daal, garlic, curry leaves, small pinch of Hing (asafetida), all together roasted in small amount of oil.
This chutney goes well with any Rice dish, Idli, Dosa, Upma or any snack items like pakoda, Vada etc. and also tastes excellent as bread spread. If you want to store chutney for more than a week, make sure chillies and ginger are dried off after washing, use hot water for tamarind and do not add coriander when grinding, instead add fresh to small amounts of chutney when you use. If prepared this way, chutney can be refrigerated for 3 -6 months.
Groundnut (Peanut) Chutney
Ingredients:
1 Cup dry roasted Groundnuts1 green chilli (or to taste)
1 spoon of tamarind (raw soaked in water or paste) (can replace with lemon, gives different taste)
2 teaspoons dry coconut grated
2 cloves of garlic
1 spoon of cumin (roasted or not roasted o.k.) seeds
2 stems of coriander
4-5 Curry leaves Salt to taste (1 spoon or less)
¾ to 1 cup water (to the consistency you like)
Method:
Grind/blend all of the above ingredients in mixer/grinder.
(Garnishing with garlic, curry leaves etc. in heated oil is the normal way). But for the times we are living in, using less oil in the dishes wherever possible makes sense. So just grind all the garnishment ingredients with the chutney and it tastes as good.
This chutney goes well with Idli, Dosa, Upma and any snack items like pakoda, vada etc.
1 Cup dry roasted Groundnuts1 green chilli (or to taste)
1 spoon of tamarind (raw soaked in water or paste) (can replace with lemon, gives different taste)
2 teaspoons dry coconut grated
2 cloves of garlic
1 spoon of cumin (roasted or not roasted o.k.) seeds
2 stems of coriander
4-5 Curry leaves Salt to taste (1 spoon or less)
¾ to 1 cup water (to the consistency you like)
Method:
Grind/blend all of the above ingredients in mixer/grinder.
(Garnishing with garlic, curry leaves etc. in heated oil is the normal way). But for the times we are living in, using less oil in the dishes wherever possible makes sense. So just grind all the garnishment ingredients with the chutney and it tastes as good.
This chutney goes well with Idli, Dosa, Upma and any snack items like pakoda, vada etc.
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