Chutney recipes and varieties

Chutney recipes and varieties


Introduction

Chutney recipes and varieties are something we all crave for. Is it not? Today I am going to go through various recipes that I know. I will teach you how to make different chutney and share my recipes. Hope you all will try this at home. This lock down period is the best time to try out new things. Chutney recipes and varieties will also add flavor to your dishes. It can make your plate a little more tastier and appealing.

Brinjal Chutney Recipe | How To Make Brinjal Chutney | Cook Click ...

Source: www.cookclickndevour.com

We all love snacks such as pakodas and love to eat it with chutneys. Our normal day dishes can also be made interesting by adding varieties to it. Chutneys are the best way to do so. Chutney recipes and varieties will not only add flabour to our dishes, they are easy to cook also. They do not add bulk to our meal and at the same time satisfies our taste buds.

Coconut based Chutney

The Health Benefits of Eating Coconuts - Experience Life

Source: experiencelife.com

1) South Indian Coconut chutney:

Preparation time: 10 minutes

Ingredients: coconut- 4 tsps grated

roasted chana- 1/4th cup

green chilly- 2 pieces

salt- as per taste

mustard seeds and hing- for garnishing (tadka)

Procedure: Take a mixer grinder jar. Put grated coconut, roasted chana, green chilly in it. Add water if required and grind it. The chutney should not be thin in consistency. After that , take small pan. Pour some oil and add hing and mustard seeds to it. After the mustard seeds pop, add this to the chutney

Uses: Very good side dish for Idli, Dosa, Upma and poori.

2) Coconut togayal:

Preparation time- 15 minutes

Ingredients: coconut- 1/2 cup grated

chane ka dal- 4 tsp

urad dal-2 tsp

red chilly- 3 pieces

tamarind- a small portion

hing- one pinch

salt- as per taste

oil- 2 tsp

Procedure: Take a pan and pour some oil. Add chana dal, urad dal and red chilly and roast them. After it cools, Take a mixer jar and add tamarind, grated coconut, salt, hing in it. Grind the mixture into a fine paste.

Uses: It is eaten with rice, upma, as a paste for roti rolls.

3) Coconut-peanut chutney

Preparation time: 10 minutes

Ingredients: peanut-1/2 cup

Grated coconut- 5 spoons

Red chilly- 2 pieces

Hing- 1 pinch

salt- as required

Oil- 1 spoon, mustard-1/2 spoon

Procedure: Take a pan and dry roast the peanut, then remove the skin and keep it aside. Then take a pan, add oil and soute red chillies. In a mixer grinder jar, put peanuts, red chillies, grated coconut, hing , salt and grind it into a thick paste. For garnishing, pop mustard seeds in the oil and add it to the chutney.

Uses: It can be eaten with Dosa, Idli and Poori.

4) Gooseberry-coconut chutney

Preparation time: 10 minutes

Ingredients: Gooseberry (Amla)- 2

Green chilly- 1

Grated coconut- 1 big spoon

Fresh curd- 1 cup

Salt as required

Mustard and oil -1/2 spoon for garnshing

Procedure: Take out seeds from Gooseberries(amla)  and cut them into small pieces. Take a Mixer grinder and add amla, green chilly, grated coconut and salt. Grind it into a thick paste. Now take a cup, add curd and this paste to it. For garnishing, pop mustard seeds in the oil and add this to the chutney in the cup.

Uses: It can be eaten with coconut rice, pulao, roti , poori.

 

Mango based chutney

11 Tasty & Easy to Make Raw Mango Recipes

Source: parenting.firstcry.com

1)Mango Tokku

Preparation time: 15 minutes

Ingredients: Raw mango- 1

oil- 2 Tsp

Mustard seeds- 1 tsp

Turmeric powder- 1 pinch

Red chilly powder- 1 pinch

Hing- 1 pinch , salt- as per taste

Procedure: Firstly, take the raw mango and grate it well. Now take a pan, add oil and pop mustard seeds. Add the grated raw mango and add salt, turmeric powder, red chilly powder and mix well. Cook it well till all these ingredients mix well. It will tale about 10 minutes to cook.

Uses: It can be eaten with rice, upma, roti, poori.

2) Mango-jaggery chutney

Preparation time: 15 minutes

Ingredients: Raw mango- 1/2

Jaggery- 4 tsp

Red chilly- 1

Oil- 1 tsp, mustard seeds- 1 tsp

salt- 1 pinch

Procedure: Cut raw mango into small pieces and boil them. After mango pieces are cooked well, add to it jaggery, mix well and stir. Make it into a thick paste. After  it become thick enough, take a pan and add oil to it. Pop mustard seeds in it and add it to the thick mixture. Chuteny is ready.

Uses: Can be eaten with Pakodas and Parathas.

 

Tomato based chutney

What are the benefits of eating tomatoes daily? - Times of India

Source: timesofindia.indiatimes.com

1) Tomato tokku

Preparation time: 30 minutes

Ingredients: Tomato- 250 grams

Tamarind- 1 small ball size

Red chilly powder- 2 tsp

Hing- 1 pinch

Mustard seeds- 1/2 tsp

oil- for cooking

Procedure: Cut the tomatoes into small pieces and saute them with a spoon of oil. Now add tamarind pulp to it and mix well. After it cools down, grind it into a fine paste in mixer grinder. Now take a pan and add about 2 ladles of oil and add mustard seeds to it. Add salt, red chilly powder and hing to it. Add the paste to it and let it cook.  Cook it until the oil separates.

Uses: Can be eaten with rice, roti, upma, dosa, idli. It can be stored up to 10-15 days also and won’t get spoiled.

2) Tomato chutney

Preparation time: 20 minutes

Ingredients: Tomato- 2

Chana dal-4 tsp

Urad dal- 2 tsp

Red chilly- 1

Green chilly- 1

Hing- 1 pinch, salt- as per taste

Procedure: Take a pan, add oil and saute chana dal, urad dal, red chilly, green chilly. After it cools down, add them into a mixer grinder and also add salt and hing to it. Grind it into a thick paste. The paste is ready.

Uses: It can be eaten with rice, poori, upma.

3) Tomato-onion chutney

Preparation time-20 minutes

Ingredients: Tomato- 4 pieces

onion- 2 pieces

Green chilly- 2 pieces

Red chilly powder- 1 tsp

Salt- as per requirement

Oil- 2 tsp

Mustard seeds, chana dal, urad dal- for garnishing

 Procedure: Cut tomatoes, onions and green chilly into small pieces. Take a pan and add oil to it. Add mustard seeds, chana dal, urad dal to it and let them pop and cook well. Add green chilly to it. After they cook well. add the cut tomatoes and onion to it and add salt, red chilly powder to it and let it cook well.

 

Vegetables based chutneys

1) Ridge gourd chutney

Preparation time: 20 minutes

Ingredients: Ridge gourd skin- 1 cup

Chana dal- 4 tsp

Urad dal -2 tsp

Red chilly- 2

Tamarind pulp- 1 spoon

Oil and salt as per requirement

Procedure: Take a pan and add oil to it. Slightly dry roast chana dal, urad dal and red chillies. After tit turns brown , take it and keep it aside. Now in the same pan saute the ridge gourd skin for 2 minutes. After it cools down to room temperature, grind the mixture. For that take a mixer grinder jaar, add these ingredients along with tamarind and salt. Grind it into thick paste. Your chutney is ready.

Uses: Eaten with Rice, Upma.

2) Pumpkin/ chow chow chutney

Preparation time: 15 minutes

Ingredients: Pumpkin/ Chow chow- 1 cup

Chana dal- 4 tsp

urad dal-4 tsp

Red chillies-2

Jaggery- 1 small piece

salt and oil as per requirement

Procedure: Take a pan and add oil to it. Slightly dry roast chana dal, urad dal and red chillies. After it turns brown , take it and keep it aside. Now in the same pan saute the ridge gourd skin for 2 minutes. After it cools down to room temperature, grind the mixture. For that take a mixer grinder jaar, add these ingredients along with Jaggery and salt. Grind it into thick paste. Your chutney is ready.

3) Onion tokku

Preparation time: 20 minutes

Ingredients: Onion- 1 cup chopped

Tamarind pulp- small quantity

Red chillies- 3

Salt and oil as per requirement

Procedure: Take a pan and pour some oil in it. Saute the onions until they are brown and then keep it aside, Then saute the chillies and let them cool down. After that take a mixer grinder jar and add these ingredients to it,. Add Tamarind pulp, salt to it and grind it into a thick paste. Take a pan and pour some oil. Now add this paste to it and cook it well until oil separates.

Uses: You can eat this with curd rice, parathas, Upmas, Idli, dosa.

4) Onion Chutney

Preparation time: 15 minutes

Ingredients: Onion- 1 cup

Chana dal- 4 tsp

urad dal-4 tsp

Red chillies-2

Tamarind- 1 small piece

salt and oil as per requirement

Procedure: Take a pan and add oil to it. Slightly dry roast chana dal, urad dal and red chillies. After it turns brown , take it and keep it aside. Now in the same pan saute the ridge gourd skin for 2 minutes. After it cools down to room temperature, grind the mixture. For that take a mixer grinder jaar, add these ingredients along with tamarind and salt. Grind it into thick paste. Your chutney is ready.

5)  Brinjal Chutney

Preparation time: 20 minutes

Ingredients: Brinjal- 1 Big

Tamarind- 1 small piece

Chana dal- 4 tsp

Urad dal- 4 tsp

Red chillies- 3

Salt and oil as per requirement

Procedure: Firstly, dry roast the brinjal in gas as you do for Bharta sabzi and after it cools down, remove its skin. After it cools down. mash the brinjal very well. Take a pan and pour some oil in it. Saute the chana dal, urad dal, red chillies until they are brown and then keep it aside. Now take a mixer grinder jar and add these ingredients to it. Add Tamarind pulp, salt to it and grind it into a thick paste.

Uses: You can eat this with Rice, parathas.

 

Ginger based chutneys

1) Alam pachdi

Preparation time: 30 minutes

Ingredients: Ginger- 50 grams

Tamarind pulp- 1 small piece

Red chillies- 4 pieces

Hing- 1 pinch

Mustard seeds- 1 tsp

Jaggery- 1 small piece

Fenugreek seeds- 1/2 tsp

salt and oil as per requirements

Procedure: Remove the skin of ginger and cut it into medium sized pieces. Take a pan and add some oil to it. Now add this ginger, red chillies, hing, fenugreek seeds and saute them until brown. Let them cool. Now take a mixer grinder jar and add these ingredients to it. Also add tamarind pulp and jaggery to it and grind it into a thick paste. Now take a pan, pop mustard seeds and add some hing to it. Add this paste to it and cook well.

Uses: Eaten with Dosa varieties, Poori, Paratha and curd rice.

2) Ginger chutney

Preparation time: 20 minutes

Ingredients: Ginger- 10 grams

Green chilly 4 pieces

Tamarind pulp- 4 tsp

Turmeric powder- 1 tsp

Jaggery- 1 small piece

salt and oil as per requirement

Procedure: Remove the skin of ginger and cut it into medium sized pieces. Take a pan and add some oil to it. Saute ginger and green chillies well. Now add tamarind pulp, turmeric powder, jaggery, salt to it and let it boil well. Once it turns thick in consistency, switch of the gas and let it cool.

Uses: Can be eaten with curd rice, paratha, dosas.

 

Green chutney varieties

1) Pudina-coriander chutney

Preparation time: 20 minutes

Ingredients: Pudina and coriander- 10 grams each

Tamarind- 1 small piece

Chana dal- 4 tsp

Urad dal- 4 tsp

Red chillies- 3

Salt and oil as per requirement

Procedure: Take a pan and add oil to it. Saute chana dal, urad dal and red chillies. Take a mixer grinder and add these to it along with pudina, coriander, tamarind pulp, salt. Grind it into a semi-thick paste consistency.

Uses: Can be eaten with pakodas, Matris, can be used in Bhel puris etc.

2) Coriander chutney

Preparation time: 20 minutes

Ingredients: Coriander- 10 grams each

Garlic- 4 pieces

Curd -1 tsp

Lemon- 1/2 piece (juice)

Salt- as per taste

Procedure: Take a mixer grinder jar and add All these ingredients into it. Grind it into a nice paste. The chutney is ready to eat.

Uses: Can be eaten with Pakodas, used as a layer for roti rolls/ franky, used as side dish for Pulao.

 

Conclusion

Chutney recipes and varieties are one of the best things to learn during lock down. I have listed up many of my recipes which I have personally tried and tastes. They add colour, flavour and soul to our otherwise routine food platter. These are also nutritionally enriched with goodness of proteins and vitamins.

These will not only add some extra taste to your plate but will also ensure some amount of good health it brings along with itself. These are all very easy and diferent recipes and You all must try these chutney at home and let me know which one was your favorite.

Also read my previous article : https://buzzofthehour.com/ragi-the-wonder-food/

 

 


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