Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts
Keeper recipes like Chutney, Thokku, Gojju are our family favourites. A few varieties of these preserves will always be there as part of our lunch and dinner. Not only there are tasty, they come very handy when I feel tired and can't make varieties of fresh curries.
Here is a finger licking Thokku recipe which I learnt during my India trip last year. This Thokku goes well with rice, chapathi or dosa.


Preparation time: 15 minutes
Serves - 20
Difficulty level: Medium

Ingredients:
  • Mint leaves - 50gm
  • Dry red chillies - 50 gm 
  • Garlic peeled - 50 gm
  • Tamarind - 50 gm
  • Salt - to taste
  • Jaggery or sugar - 1/2 tsp or to taste
  • Water - 1/4 cup (if needed)
 - For seasoning:
  • Oil - 5 to 6 tbsp
  • Mustard seeds - 1 tsp

Method:
  • Grind together mint leaves, dry red chillies, garlic pods and tamarind into a fine paste. Add a few tablespoons of water if needed. 
  • Heat oil in a thick bottom pan. Add mustard seeds to the hot oil and let it splutter. 
  • Now, add the prepared paste to the seasoning slowly and carefully. Mix it well.
  • Add salt and jaggery/sugar for taste. 
  • Mix everything well and cook till it becomes a thick paste and there is no water left in it. If minimal water is added, it takes less than 10 minutes to do this.
  • Keep mixing it regularly to avoid burning. 
  • Once it becomes like a big lump and starts leaving the bottom of the pan, turn off the flame and allow it to cool. 
  • Store in an airtight container. 
  • Mint leaves thokku can be served as pickle or chutney along with rice, dosa or chapathi. 
  • It stays good for 3 - 4 days at room temperature and can be stored in the fridge for a few months.

Tips:
  • Quantity of tamarind can be adjusted according to your taste.

Doddapatre is a common herb which is generously used in many Indian households for cooking and home medications. This plant won't need much care and can be easily grown in a pot. We use this herb mainly to get rid of cold and cough. Having access to herbs like Ajawain, tulsi, ginger, etc. will definitely cut down frequent visits to the doctor for some common sickness. Apart from its medicinal values, Ajwain leaves are equally good for preparation of a few yummy dishes. Here is one such side dish, Doddapatre / Ajwain leaves Gojju..


Preparation time:15 minutes
Difficulty leves: Medium
Serves: 4 - 5

Ingredients:
  • Doddapatre / Ajwain leaves - 7 or 8
  • Split bengal gram - 2 tbsp
  • Dry red chillies - 2
  • Urid dal - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Hing / asafoetida - a pinch
  • Coriander seeds - 3/4 tsp
  • Cumin seeds - 1/4 tsp
  • Till seeds - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - to taste
  • Tamarind - 1 1/2 tbsp or to taste
  • Jaggery / sugar -  3 tbsp or to taste
  • Grated coconut - 1 cup
  • Oil - 1 1/2 tsp
- For seasoning:
  • Urid dal - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Oil - 1 tsp

Method:
  • Wash the Doddapatre leaves in clean water and keep aside.
  • Heat 1 1/2 tsp oil in a heavy bottom pan. Add split bengal gram and sauté for a minute on medium or low flame.
  • Then, add urid dal, red chilli pieces followed by coriander seeds, cumin seeds, till seeds and hing. 
  • Once the mustard seeds start spluttering, add turmeric powder and doddapatre leaves. 
  • Continue cooking till the leaves change color and then turn off the flame.
  • Grind the cooked mixture along with grated coconut and tamarind and make a course paste. Let it be thick, not too watery; add little water as required.
  • In a pan, do the seasoning with oil. urid dal and mustard seeds. Add the grind mixture, salt and jaggery / sugar to taste. 
  • Allow the mixture to heat up nicely. Once the bubbles start coming, turn off the flame. 
  • This Gojju or gravy tastes well when served with rice.



As you all know, Corona virus is spreading quickly everywhere and its at all recommended to go out in most of the places. Curfew, home isolation these are the situation everywhere. This virus is spreading in our area also. Kids are homeschooling, husband is working from these days due to safety reasons. We are completely restricting ourselves from going out except fortnight grocery shopping. Hope some solution will be found out soon and I wish for everyone's safety and good health.
Coming back to the recipe part, here is and easy Chutney recipe which I learnt from my sister. This goes well with rice and Idlis. This Chutney can be made with commonly available ingredients from the kitchen pantry and hence, I thought this might be of help especially when you can't go out for much grocery shopping. Below is the recipe of Kadlebele Chutney or Kadle Kaalina Gojju..


Preparation time: 10 - 12 minutes
Difficulty level: Medium
Serves - 4

Ingredients:
  • Kadlebele (Split bengal gram) - 2 tbsp
  • Dry red chillies - 1 or 2 (adjust according to spiciness)
  • Urid dal - 1 tsp
  • Hing / asafoetida - generous pinch
  • Mustard seeds - 1 tsp + 1 tsp
  • Turmeric powder - 1/4 tsp
  • Green chilli (optional) - 1
  • Tamarind - 1 1/2 tbsp or to taste
  • Salt - to taste
  • Sugar - 1/4 tsp
  • Fresh grated coconut - 1 cup
  • Curry leaves (optional) - 4 leaves
  • Oil - 1 1/2 tsp + 1 tsp


Method:
  • Heat 1 1/2 tsp oil in a wok or heavy bottom pan. Add split bengal gram dal and roast it for 1 - 2 minutes.
  • To this, add urid dal, red chilli pieces, mustard seeds and hing. Once the mustard seeds start spluttering, add turmeric powder, green chilli pieces and curry leaves. Sauté for a minute and turn off the flame.
  • Grind the roasted lentil mixture along with fresh grated coconut, tamarind, salt and sugar. Add little water as required and make a thick, coarse paste. 
  • Heat the oil in a wok. Add 1 tsp mustard seeds and a pinch of hing. Once mustard seeds splutter, add this seasoning to the prepared Chutney. 
  • Serve this Chutney along with rice or Idlis.


Tips:
  • If you don't like to add green chillies, add more red chillies according to taste.



Ganike Soppu, also known as Kage Soppu in Kannada, is a medicinal plant which is not familiar to many people. Scientific name for this plant is Solanum Nigrum (Black Nightshade). Leaves of this plant are used as a good remedy for cold, cough, mouth ulcer and stomach related problems. Kids love to eat the small, black colored fruits of this plant. 
I use Ganike soppu as medicine for my daughter whenever she gets cold. I will crush the leaves with little water, collect about 2 table spoons of extract, then mix it with sugar / jaggery and make her drink. This works really well for her. I have few Ganike Soppu plants in my backyard just for kiddo. She loves to pick and eat those small berries from these plants daily!
Few days back, I was talking to Mom something about my plants. She told me that delicious Chutney can be prepared using Ganike leaves. I just tried her recipe and it tasted really well. Its so easy to prepare and also good for health.
Sharing the Ganike Soppina Chutney with you now..hope you like it!


Time required: 10 minutes
Servings: 6 - 7 
Difficulty level: Easy

Ingredients:
  • Ganike / Kage leaves - handful (I have used 30 - 32 leaves here)
  • Grated coconut - 1 1/4 cup
  • For seasoning:
          Oil - 3 tsp (divided)
          Green chillies - 2 (adjust according to taste)
          Cumin seeds - 1 1/4 tsp
          Sesame seeds - 1 1/4 tsp
          Mustard seeds - 1 tsp
  • Tamarind - gooseberry size (around 1 1/2 tbsp)
  • Salt to taste
  • Water for grinding

Method:
  • Heat 1 1/2 tsp of oil in a heavy bottom pan. Add cumin seeds and sesame seeds and roast them till nice aroma comes. 
  • Then add the cleaned Ganike leaves. Saute them for 1 - 2 minutes till it changes the color and switch off the flame.
  • Grind together the roasted ingredients along with grated coconut, tamarind and salt to taste into fine paste. Add water as required.
  • Heat oil in a heavy pan. Add mustard seeds and when they start crackling, switch off the flame. Add this seasoning to the ground paste.
  • Delicious Chutney is ready now. Serve it as a side dish with rice.


Tips:
  • Instead of 2 green chillies, 2 red chillies and 1 green chilli can be used here.
  • If you don't want to preserve it in the refrigerator, heat the Chutney nicely and it will be good for few more hours.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Amatekayi is not a well known vegetable. But I'm sure, people from rural areas will be familiar with this veggie. Amatekayi (Ambatekayi) belongs to the family of tangy vegetables like tamarind, mango, etc. It is very well suited for various types of Indian curries, side dishes and pickles. Being away from native, we really miss this vegetable many a times. 
We prepare different dishes using Amatekayi. I have already posted the recipe of Amatekayi Sambar (Amati) long back. Here is one more recipe from Amatekayi, i.e., Amatekayi Chutney. Try this tangy and spicy chutney for your lunch and enjoy!


Preparation time: 20 minutes
Servings: 4
Difficulty level: Easy

Ingredients:
  • 1 medium sized Amatekayi
  • Shredded coconut - 1 cup
  • Green chillies - 2
  • Salt to taste
  • Half lime
  • Water - 1 cup

For Seasoning: Cooking oil (preferably coconut oil) - 1 tsp, Mustard Seeds - 3/4 tsp

Method:
  • Chop the amatekayi into medium size pieces. Don't remove the skin, but leave off the seed.
  • Cook the chopped pieces in one cup of water along with green chillies. Keep it half closed while cooking. Switch off the flame after 5 minutes.
  • Once it is cool, take out the cooked amatekayi pieces and green chillies and grind them coarsely along with shredded coconut and salt to taste. Keep aside the left out water after cooking the amatekayi pieces and can use the same while grinding the chutney mix. 
  • Check the taste and add the lime squeeze accordingly.
  • Heat oil in a small wok for seasoning. Add mustard seeds and roast it till you hear the crackling sound of mustard seeds. Add this seasoning to the prepared chutney and mix well. 
  • Enjoy this tangy and yummy chutney along with your lunch.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is the season for mangoes in India. Up-to last week we were enjoying only raw mangoes. We both love to eat them in raw form as well as for cooking. Now a days, varieties of ripe mangoes are available everywhere. Frankly speaking, we are making the fullest use of the mango season this year!
Here is a simple recipe using raw mango. In fact, its a Chutney or side dish which goes well with rice. Friends, hurry up and try it out if you are a fan of mangoes like me ;)


Preparation time: 10 minutes
Servings: 4 - 5

Ingredients:
Sour raw mango skinned and finely chopped - 1/2 cup
Grated coconut - 1 1/2 cup
Cloves - 1 or 2
Coriander seeds - 1/2 tsp
Green chillies 2 - 3 (adjust according to taste)
Oil - 1/2 tsp
Salt to taste


Method:
Heat 1/2 tsp of oil in a small wok. Roast cloves and coriander seeds nicely, then add chopped green chillies. Saute it for 2 minutes and switch off the flame.
Grind the roasted ingredients along with chopped mango and grated coconut.
Add little water while grinding; don't make the chutney too watery.
Transfer the chutney to a bowl. Add salt to taste and mix well. If you want, temper it with mustard seeds.
That's all, delicious chutney is ready to serve! This can be mixed with rice or can be used as pickle or thokku.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is a variety of chutney which I learned from my mom. For this chutney, don't use the green chillies which r too hot. Use more of green chillies which are less hot to give a nice aroma to the chutney. This chutney goes well with all varieties of dosa, idli and chapathi.


Preparation Time: 10 minutes
Servings: 2

Ingredients:
Grated coconut - 3/4 cup
Urad dal - 1 spoon
Sesame seeds - 1/4th or 1/2 spoon
Mustard seeds - 1/4 spoon
Oil - 1 1/2 spoon (I prefer using coconut oil)
Green chillies - 3 

Method:
Heat oil in a small wok. Add urad dal, mustard seeds and sesame seeds.
Once it is nicely roasted and starts spluttering, add chopped green chillies.
Saute them for 2 - 3 minutes and remove from the flame.
Grind this seasoning along with grated coconut into a coarse paste.
Add salt to taste and do the seasoning with mustard seeds.
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Here is one more addition to the list of Chutneys. Normally, what we do is we will repeat only few varieties of chutney or other side dishes most of the times. Day-by-day, we ourselves will get bored with these routine things. So, I feel that it is always better to keep on adding new things to our collection.
Traditional Havyaka style of food requires lot of coconut. I will prepare some varieties of food which won't taste good if we won't add coconut. So, I will keep a stock of shredded coconut in my freezer. Last week, we bought one coconut from a store nearby. But it was spoiled and we ended up in throwing it to the dustbin. After 2-3 days, again I went for buying the coconut. I bought it from a different shop this time. For my bad luck, it was also spoiled! So, buying coconut has become a big challenge for us these days.
This chutney is from my sister's collection of recipes. Of course, lot of credit I need to give to her since so many varieties I learned from her. This goes well with dosa, idli and chapathi.


Ingredients:
1 onion
Grated coconut - 1/2 cup
Green chillies 2 - 3
Salt - according to taste  
For seasoning: oil, mustard seeds
 
Procedure:
Cut the onion lengthwise into 2 equal parts without removing its outer skin.
Take a small pan for seasoning and heat 1 spoon of oil. Add the onion pieces and whole green chillies and close the pan with a plate/lid. After 3 - 4 minutes, open the lid and turn the onion pieces into other side. 
After another 4 - 5 minutes, remove it from the flame and let it cool down for few minutes.
Once they become cool, remove the outer skin of onion pieces and cut the onion into small pieces. 
Grind the onion pieces and green chillies with grated coconut into coarse paste. 
Add salt as per taste and do the seasoning with oil and mustard seeds. 
Now, the chutney is ready to serve.

Sending this over to -
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. 
 
Here is a version of coconut chutney, where you can replace a portion of putani / split peas..If you are more cautious about cholesterol, you can go for this version! It goes well with Dosa, Roti, Parathas, etc.


Ingredients:
Grated coconut- 3/4 cup
Green chilles 3 - 4
curry leaves 10 - 12 (leaves)
Small piece of ginger
Coriander leaves - 1/4 th cup
Salt to taste
Small piece of tamarind / 1/4 spoon of tamarind pulp
For seasoning: oil and mustard seeds
Split peas - 2 spoon

Procedure:
Heat 1 spoon of oil in a pan, add whole green chillies and fry it for about 2 minutes. Then, add ginger, coriander leaves, and curry leaves, fry them for a while and remove from flame.
If you want to use less coconut, you can add split peas while frying the ingredients and can reduce the qty of coconut to 1/2 cup.
Grind these fried items with grated coconut, tamarind and salt in a mixer by adding little water.
Heat little oil in a pan, add mustard seeds. Once it starts spluttering, switch off the flame, and add the seasoning to the chutney. 
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