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Showing posts with label CHUTNEY VARIETIES. Show all posts
Showing posts with label CHUTNEY VARIETIES. Show all posts

January 25, 2021

Red capsicum peanut chutney | Red Bell pepper peanut chutney

red capsicum chutney

I make capsicum chutney (bell pepper chutney) rarely at home because my daughter and my husband are not a big fan of it. So I rarely buy and make capsicum recipes at home. Recently I bought few red capsicum at an offer price and tried a side dish for idli dosa. As I have already shared a green capsicum chutney with roasted dals, I prepared this red capsicum chutney with peanuts.

It came out so well and we all relished it with hot idli and dosa. Raksha and Sendhil couldn’t make out this capsicum chutney as the taste of peanut, onion and tomato was dominant. Friends, do try this peanut red capsicum chutney. I am sure even capsicum haters would love this chutney. For variations, you can use green capsicum or yellow capsicum. But the color of chutney slightly varies as per the color of capsicums you use.

Ok, lets see how to make red capsicum peanut chutney/ red bell pepper chutney with step by step pictures.

red capsicum chutney with peanuts

Red capsicum chutney / Capsicum peanut chutney recipe


Red capsicum chutney / Capsicum peanut chutney recipe

Red capsicum chutney / Capsicum peanut chutney recipe for idli dosa


 
Cuisine: Indian
Category: Chutney recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup - 250ml
  • Cooking oil - 2 tbsp
  • Red capsicum - 1
  • Tomato - 2
  • Big onion - 1
  • Red chilli - 3
  • Garlic - 3 cloves (optional)
  • Roasted peanuts - 3 tbsp
  • Grated coconut – 1 tbsp
  • Tamarind - a small piece
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry leaves - few
HOW TO MAKE RED CAPSICUM CHUTNEY
  1. Wash and chop capsicum, onion, tomato.
  2. Dry roast peanuts till the skin crackles and leaves nice smell.
  3. Heat oil in a kadai. Saute onion, red chilli, garlic cloves till onion turns transparent.
  4. Add capsicum and saute for few minutes till soft. Add tomato and salt.
  5. Saute till tomato turns mushy. Add roasted peanuts, tamarind piece, grated coconut.
  6. Mix well and switch off the flame.
  7. Let it cool down. Grind to a smooth paste adding water.
  8. Temper mustard seeds, urad dal and curry leaves. Add to chutney, mix well.
  9. Serve red capsicum chutney with idli and dosa. Enjoy !
METHOD - STEP BY STEP PICTURES
  • Wash and chop capsicum, tomato, onion, garlic cloves. Dry roast peanuts in a kadai or microwave for 2 to 3 minutes in high power. Cool down. No need to remove the skin.

  • Heat oil in a kadai. Saute onion, garlic cloves, red chilli and capsicum. Saute till onion becomes transparent and capsicum turns soft.
  • Capsicum peanut chutney
  • Add tomato and required salt. Saute till tomato turns mushy. Add roasted peanuts with or without skin . Lastly add grated coconut and tamarind piece. Mix well and switch off the flame. Cool down. 
  • Capsicum peanut chutney
  • Transfer everything to a mixie jar. Grind to a coarse paste without adding water. Then add required water and grind to a smooth paste. Transfer to a serving bowl.

  • Heat oil in a small kadai. Splutter mustard seeds, urad dal and curry leaves. Add to chutney, mix well and serve with hot idli, dosa. Enjoy !
  • Capsicum peanut chutney

Note

  • Adjust the quantity of red chillies based on your taste.
  • You can skip coconut for variations.
  • You can use deskinned peanuts or peanuts with skin. But it should be roasted.
  • You can skip garlic and use ginger for variations.
  • Also you can add lemon juice instead of tamarind.


Try this easy, yummy red capsicum chutney for idli, dosa and enjoy !

I served it with vazhaithandu dosai / Banana stem dosa. 

Capsicum peanut chutney


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December 11, 2020

Kalavai Chutney Recipe –Tamilnadu Hotel Style Kara Chutney

Kalavai chutney recipe

I had bookmarked this Kalavai chutney from Mullai’s blog long back. Being a chutney lover, I was so tempted to try this recipe by seeing the rave reviews in her Instagram page.

Actually I was thinking Kalavai chutney and Kadamba chutney are one and the same. I have already shared a kadamba chutney recipe in my blog. But there are slight differences in the ingredients and method of both the chutney.

After tasting this chutney, I reminded about a kara chutney recipe in a hotel in Thiruvannamalai, Tamilnadu. My MIL and myself loved that chutney a lot. We started to smell and lick the chutney to know the ingredients that went inside. But we couldn't spot on. Now I am so happy that I could recreate the same taste after so many years. Many thanks to Mullai for this wonderful chutney recipe. I have shared more than 70 chutney recipes in my blog. I would say this is one of the best chutney recipes. You must give a try !

Ok friends, lets see how to make this yummy Kalavai chutney recipe for idli dosa with step by step pictures and the video.


 

Kalavai chutney recipe


Kalavai chutney recipe - Hotel style kara chutney


Kalavai chutney recipe - Hotel style kara chutney

Kalavai chutney recipe for idli dosa. It tastes similar to hotel style kara chutney. 


 
Cuisine: South Indian
Category: Chutney recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
To saute and grind
  • Tomato – 2
  • Big onion – 2 ( medium sized)
  • Green chilli – 1
  • Red chilli – 2 to 3
  • Byadgi chilli / Kashmiri chilli – 1 (for bright red color)
  • Ginger – 1/2 inch
  • Garlic cloves – 5
  • Coriander leaves – 1/4 cup
  • Mint leaves – 1/4 cup
  • Curry leaves – 5
  • Grated Coconut – 2 tbsp
  • Tamarind – a small piece
  • Salt & water - as needed
  • Cooking oil - 2 tbsp
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE KALAVAI CHUTNEY
  1. Wash and chop the onion, tomato, green chilli, ginger and garlic.
  2. Wash the coriander, mint and curry leaves. Pat it dry.
  3. Heat 1 tbsp cooking oil in a kadai and saute the coriander leaves, mint leaves and curry leaves till crispy. Remove in a plate.
  4. Add 1 tbsp more cooking oil and add the chopped onion, green chilli, red chilli, ginger, garlic and saute for few minutes.
  5. Add chopped tomato and coconut. Saute till tomato turns mushy. Add salt too
  6. Switch off the flame and let it cool down. Add a piece of tamarind and grind everything to a smooth paste.
  7. Lastly add the sauteed coriander, mint and curry leaves. Pulse twice to make it coarse. Remove and transfer the kalavai chutney to a bowl.
  8. Temper mustard seeds, curry leaves in oil and add to chutney. Mix well.
  9. Serve with hot idli, dosa !
METHOD - STEP BY STEP PICTURES
  • Wash and chop onion, tomato, green chilli, ginger and garlic cloves. Wash the coriander leaves, mint leaves and curry leaves. Pat it dry and set aside to dry.

  • Heat 1 tbsp oil in a kadai. Add the dried mint+coriander+curry leaves. Saute well till it becomes crispy without changing the color. Remove in a plate.
  • Kalavai chutney
  • To the remaining oil, add 1 tbsp more oil. Saute the chillies, ginger, garlic cloves and onion. Saute till onion turns transparent.
  • Kalavai chutney
  • Add chopped tomato and coconut. Saute till tomato becomes mushy. Add the required salt, tamarind piece and saute it. Switch off the flame. Let it cool down.
  • Kalavai chutney
  • Take them in a mixie jar and grind to a coarse paste without adding water. Then add water and grind to a smooth paste. Lastly add the sauteed coriander+mint+curry leaves and pulse  it twice or thrice. Do not grind smooth after adding the greens. It should be visible in the chutney as shown in the picture.
  • Kalavai chutney
  • Heat 1 tsp oil in a kadai. Temper mustard seeds and curry leaves. Add to chutney and mix well. Serve with hot idli, dosa. Tastes yumm !
  • Kalavai chutney
    Enjoy !

Note

  • Adjust the quantity of chillies as per your taste.
  • For variations, you can add the greens (coriander, mint and curry leaves) after sauting the tomato.
  • Do not add more ginger and coconut. Flavor of chutney will differ.


Do try this yummy Kalavai chutney for idli, dosa and enjoy !

Kalavai chutney
 

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November 19, 2020

Chinna Vengaya Chutney For Idli dosa, Small Onion Chutney Recipe

Small onion chutney

I love onion chutney recipes more than coconut chutney or tomato chutney varieties. And that too this small onion chutney (Chinna vengaya chutney) is my most favorite side dish for idli dosa next to my my mom’s raw onion chutney.

Small onions also known as sambar onion or shallots is one of the costliest vegetables in Bangalore. Its always priced double when compared to Salem, Tamil nadu. So I buy and use it very rarely in my kitchen. But this is my go to chutney recipe whenever I have small onions in stock.

This onion chutney is without tomato or coconut. So it stays good for travel. You can use it for one day at room temperature and up to one week under refrigeration. Tastes the best with hot idli and dosa. Don’t forget to add some gingely oil while serving because it tastes mildly spicy.

Now lets see how to make small onion chutney / chinna vengaya chutney for idli, dosa with step by step pictures and video !



Small onion chutney

Chinna vengaya chutney recipe / small onion chutney


Chinna vengaya chutney recipe / small onion chutney

Chinna vengaya chutney recipe / small onion chutney for idli dosa


 
Cuisine: South Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
 


INGREDIENTS

  • Small onion - 25
  • Garlic cloves - 5
  • Red chilli - 4 or 6
  • Cooking oil – 2 tbsp
  • Tamarind - Berry size (sundakkai alavu)
  • Salt & water - as needed
To Temper
  • Gingely oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
HOW TO MAKE SMALL ONION CHUTNEY
  1. Wash and peel small onion, garlic.
  2. Heat oil in a kadai. Saute onion, garlic and red chilli.
  3. Saute for a minute. 
  4. Lastly add tamarind, salt and saute till onion turns transparent.
  5. Switch off the flame.
  6. Cool and grind everything to a smooth paste.
  7. Temper mustard seeds, urad dal and curry leaves in gingely oil.
  8. Add to chutney. Mix well and serve with idli dosa !
METHOD - STEP BY STEP PICTURES
  • Wash and peel the small onion and garlic cloves. Set aside.

  • Heat cooking oil in a kadai. Saute small onion, garlic cloves and red chilli till onion turns transparent. Keep the flame medium and saute the onions. Do not burn the chillies.
  • Small onion chutney
  • Once onion starts to cook, add tamarind and salt. Mix well and saute till onion turns pinkish and transparent. Switch off the flame. Let it cool down.

  • Grind to a smooth paste adding required water. Transfer to a bowl. Heat gingely oil. Temper mustard seeds, urad dal and curry leaves. Add to chutney and mix well.
    • Small onion chutneySmall onion chutney
         
    • Serve with hot idli and dosa. Enjoy !

    Note

    • Adjust the quantity of red chillies as per your taste. I used 4.
    • If you add more red chillies, add more tamarind to balance the taste.
    • Make sure you saute the onion properly else chutney smells raw. 
    • For variations, you can add 2 tbsp of grated coconut or saute one big tomato along with onions.

    Try this easy, yummy small onion chutney for idli dosa and enjoy !

    Chinna vengaya chutney

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    May 22, 2019

    Onion Garlic Chutney For Idli Dosa – Poondu Vengaya Chutney Recipe

    Onion garlic chutney
    Garlic chutney / poondu chutney for idli dosa with step by step pictures and video. My search for chutney varieties is endless. Whenever I come across an interesting and easy chutney recipe, I try it immediately. Recently I tried this easy onion garlic chutney without tomato, coconut (chinna vengayam poondu chutney in Tamil) from Madras samayal YouTube channel. It was so easy to make under 10 minutes. We all loved it with dosa. I am sure it tastes great with idli and chapathi as well. You can store this poondu chutney up to one week in refrigerator. I hope it stays good for travel too.  Friends, do try this easy, yummy, South Indian style garlic chutney for idli, dosa. You will love it. Lets see how to make onion garlic chutney with step by step pictures and video recipe.

    Check out my 70+ chutney recipes too !

    Easy tomato garlic chutney

    Garlic chutney

    Tomato raw garlic chutney for roti



    Garlic chutney recipe


    Onion garlic chutney recipe


    Onion garlic chutney recipe

    Small Onion, garlic chutney for idli, dosa - Chinna vengayam poondu chutney !



    Cuisine: Tamil nadu
    Category: Chutney recipe
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes



    INGREDIENTS

    • Garlic cloves - 15
    • Small onion /Shallots - 5 / Big onion - 1
    • Long red chilli - 8 + Kashmiri chilli - 3 (Use 15 chilli for spicy chutney)
    • Tamarind - Berry size
    • Salt - as needed
    • Gingely oil / Sesame oil - 1 tbsp
    To Temper
    • Gingely oil / Sesame oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Curry leaves - Few
    • Asafetida / Hing - a pinch
    HOW TO MAKE ONION GARLIC CHUTNEY
    1. Wash and peel onion, garlic.
    2. Heat oil and saute onion, garlic, red chilli.
    3. Once transparent add salt, tamarind and switch off the flame.
    4. Grind to a smooth paste. Temper mustard, urad dal, hing and curry leaves.
    5. Switch off the flame and add the chutney. Mix well and serve with idli, dosa !
    ONION GARLIC CHUTNEY - STEP BY STEP PICTURES
    • Wash and peel small onion, garlic cloves and set aside. Heat 1 tbsp gingely oil in a kadai. Add chopped onion, garlic cloves, red chilli.
    • Vengayam poondu chutney
    • Saute in medium flame till onion, garlic becomes golden brown. Add required salt, tamarind. Mix well and switch off the flame. Let it cool down.
    • onion garlic chutney
    • Grind to a smooth paste adding required water. Set aside.
    • onion garlic chutney
    • Heat 1 tbsp gingely oil in the same kadai. Splutter mustard seeds, urad dal, hing and curry leaves. After the mustard splutters, switch off the flame. Add the ground chutney.
    • onion garlic chutney
    • Mix well and remove to a bowl. Serve with idli, dosa and chapathi. This poondu chutney stays good for a week if stored in refrigerator.

    Note

    • To make spicy chutney, use 15 red chillies. I used 5 chilli + 3 kashmiri chilli as I wanted less spicy taste.
    • You can skip Kashmiri chillies and use long red chilli or guntur chilli.
    • You can use 1 big sized onion instead of small onion.
    • Do not skip tamarind. It helps to balance the pungent taste of garlic.
    • Do not add more tamarind. Chutney tastes tangy.

    Try this easy, yummy garlic chutney for idli, dosa and enjoy !
    Onion garlic chutney


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    April 16, 2019

    15 Coconut Chutney Recipes – Coconut Chutney Varieties For Idli, Dosa

    coconut chutney varieties

    Coconut chutney recipe is the most preferable south Indian side dish for idli, dosa. Most of the coconut chutney recipes require no cooking. So it can be prepared without fire. I have blogged nearly 15 coconut chutney varieties for idli, dosa and rice. So I thought to have a collection of coconut chutney recipes under one page for easy reference. In South India, especially in Tamil nadu and Kerala, coconut is a vital ingredient in our regular cooking.

    We use coconut in chutney, kuzhambu, kootu, poriyal and even in kurma varieties to grind masala. Basically coconut chutney recipes are easy to make and simple to prepare under minutes. If you want to make a quick side dish for idli, dosa during busy morning hours, coconut chutney is the best option. One can make N number of variations in a simple coconut chutney and come up with varieties. In this collection, you can find hotel style coconut chutney, green coconut chutney, red coconut chutney, coconut chutney without chana dal, coconut chutney for travel, few Kerala style coconut chutney recipes, Karnataka style coconut chutney and much more. Most of these chutney recipes are learnt from my mom, MIL and cook books. I have also shared 3 different types of coconut chutney recipes in a video.

    Ok, lets see the collection of 15 coconut chutney varieties below.

    Check out my 65 chutney recipes for idli, dosa 


    15 chutney recipes/ thogayal for rice. 

    15 idli varieties 


     30 Idli sambar recipes 


    20 side dish for poori 


    20 Kurma varieties for roti, poori, idli, dosa 


    70 Kuzhambu recipes for rice


    Coconut Chutney Varieties

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    April 9, 2019

    Easy Tomato Garlic Chutney For Idli Dosa - Thakkali Poondu Chutney

    Tomato garlic chutney
    Usually I make tomato raw garlic chutney for roti and paratha. Recently my sister Radha was telling me about this tomato garlic chutney without onion (Thakkali poondu chutney in Tamil) for idli, dosa. I found it so easy and tried it for our breakfast yesterday. It came out really well and tasted great with dosa. I am sure it tastes the best with hot idli when drizzled with a tsp of gingely oil. Its a very simple chutney recipe with 3 basic ingredients tomato, garlic and red chilli powder. But one thing we should remember is to add the right quantity of tomato and garlic else chutney tastes bitter or smells pungent. So I always add a pinch of tamarind to balance it. Friends, do try this chutney and enjoy with idli, dosa. It stays good for a week when refrigerated. So you can make in bulk quantity. I hope it stays good for one day travel as this chutney is without onion. As summer vacation is started, you must be travelling to places with packed food. You can try this chutney, pack in an air tight box to avoid oil leakage, use a clean spoon and use it for a day or two. Ok lets see how to make this easy, yummy tomato garlic chutney for idli, dosa with step by step pictures.

    Also check out my 20 tomato chutney varieties, 65 chutney recipes too.

    Tomato garlic chutney recipe



    Tomato garlic chutney recipe for idli, dosa


    Tomato garlic chutney recipe for idli, dosa

    Easy tomato garlic chutney for idli, dosa / Thakkali poondu chutney



    Cuisine: Indian
    Category: Chutney Recipes
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes



    INGREDIENTS
    To grind
    • Ripe tomato / thakkali - 2 
    • Garlic cloves / Vellai poondu - 8 ( use 4 for malai Poondu/ big cloves/
    • Tamarind – a small piece
    • Salt & water - as needed
    To saute in oil
    • Gingely oil / Nalla ennai - 2 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal – 1/2 tsp
    • Curry leaves - Few
    • Red chilli powder – 1 to 1.5 tsp (Adjust as per taste)
    HOW TO MAKE TOMATO GARLIC CHUTNEY
    1. In a mixie jar, take the washed and chopped tomato, peeled garlic cloves, tamarind and salt.
    2. Grind to a smooth paste adding enough water.
    3. In a kadai, heat oil. Temper mustard seeds, urad dal, curry leaves.
    4. Lower the flame and add red chilli powder. Mix quickly without burning it.
    5. Add the chutney immediately and mix well.
    6. Rinse the mixie jar with little water and add to chutney.
    7. Boil in low to medium flame till oil releases in sides.
    8. Switch off the flame. Cool down and enjoy !
    TOMATO GARLIC CHUTNEY RECIPE - STEP BY STEP PICTURES

    • Wash and chop the tomato. Peel the garlic cloves. In a mixie jar, take the tomato, garlic cloves, salt and grind without water. Add some water and grind to a smooth paste if there are tomato chunks. Set aside.
    • Tomato garlic chutney recipe
    • In a wide kadai, heat gingely oil. Splutter mustard seeds, urad dal and curry leaves.

    • Lower the flame completely and add red chilli powder. Mix quickly without burning it.

    • Now add the ground tomato garlic paste. Rinse the mixie jar with 1/2 cup of water and add to chutney. Mix well.
    • Tomato garlic chutney recipe
    • Let it boil in medium flame till oil releases in its sides. Color of the chutney also becomes dark
    • Enjoy this yummy tomato garlic chutney with hot idli, dosa. It stays good for 3 to 4 days when refrigerated.

    Note

    • Adjust the quantity of red chilli powder as per its spice level.
    • If you are using big sized garlic cloves, you can reduce its quantity.
    • Make sure you do not burn the red chilli powder while sauting in oil. So do it in low flame.

    Easy, yummy tomato garlic chutney ready. You can enjoy with idli or dosa !
    Thakkali poondu chutney
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