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

October 2, 2018

Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa


Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

Check out my 50+ chutney varieties too.


Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney


Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

Kerala style red coconut chutney for idli , dosa.



Cuisine: Kerala
Category: Chutney recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Grated coconut - 3/4 cup
  • Red chilli - 4 to 5 nos.
  • Small onion - 3 nos.
  • Ginger - 1 inch piece
  • Tamarind - Small Berry size
  • Salt & water - as needed
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Small onion - 3 nos. (Sliced thinly)

HOW TO MAKE KERALA RED COCONUT CHUTNEY

  1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
  2. Grind to a smooth paste.
  3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
  4. Add to the chutney. Mix well.
  5. Serve  this red coconut chutney with idli, dosa.

KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

  • In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste.
  • red coconut chutney kerala style
  • Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !red coconut chutney kerala style

Note

  • Adjust the quantity of red chillies as per your taste.
  • Do not skip the onion. If you don’t have small onion, use half of the big onion.
  • Do not add more ginger. It will dominate the flavor.
  • Tempering in coconut oil gives nice flavor.

Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !


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September 24, 2018

Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

Bangalore hotel style chutney

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients. When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.
Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.
Bangalore hotel style coocnut chutney

Bangalore Hotel Style Coconut Chutney Recipe


Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa



Cuisine: Karnataka
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Grated coconut - 1/2 cup
  • Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too)
  • Green chilli - 3 nos ( use 5 for spicy taste)
  • Tamarind - Small piece
  • Cumin seeds / Jeera - 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 5 leaves
  • Mint leaves - 3 leaves
  • Coriander leaves - a handful
  • Turmeric powder – a pinch (to make bright green chutney, optional)
  • Salt - as needed
  • Sugar – a pinch (optional)
  • Water - as needed to grind and mix in chutney
To Temper
  • Cooking oil -1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

  1. In a mixie jar, take the grated coconut and other ingredients.
  2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
  3. Grind thick and slightly coarse in texture.
  4. Remove in a bowl and temper the chutney.
  5. Take the required chutney in a bowl. Add water to dilute it.
  6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

  • Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.

  • Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding.Altervatively you can grind all the ingredients except greens coarsely. Lastly add the green leaves and grind it. 
  • Bangalore hotel style coconut chutney
  • Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
  • PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.
  • Bangalore hotel style coconut chutney


Note

  • For variations you can use equal quantity of coconut and gram dal. 
  • Do not skip garlic. In most of the hotels garlic is used.
  • A pinch of turmeric powder should be used to get this bright green color.
  • Cumin seeds also give a nice flavor.
  • Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white.
  • Do not add more curry leaves and mint leaves. Quantity of coriander should be more.
  • Do not grind too smooth. Taste and flavor varies.
Karnataka hotel style chutney

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

Karnataka hotel coconut chutney


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September 5, 2018

Hotel Style Coconut Chutney Recipe – Hotel White Chutney For Idli, Dosa, Pongal

hotel style coconut chutney
Tamilnadu hotel style coconut chutney (thengai chutney in Tamil) also known as white chutney is a very simple recipe with minimum ingredients. Its the best side dish for idli , dosa, pongal, vada and other South Indian tiffin recipes. After going through so many websites and YouTube videos, I tried this restaurant style coconut chutney recipe at home. As I expected, it looked and tasted very similar to the hotel white chutney. In popular hotels like Saravana bhavan, Adayar Ananda bhavan they serve this kind of coconut chutney. It looks super white in color and slightly loose in consistency. It doesn't taste spicy at all instead it tastes mildly sweet too. Many people says coconut chutney in hotels is prepared using Thengai punnakku (Coconut oil cake/ coconut residue) , Kadalai Punnaku( Groundnut oil cake) and pottukadalai / roasted chana dal as they are low in cost when compared to fresh coconut and yield of the chutney is more. Yes it may be true with small food joints where the chutney looks pale white in color. Some hotels use milk or coconut milk to grind the chutney which helps to bring white color even with the same ingredients. Some people also add a dash of ginger or garlic and small onion for flavor enhancements. However it is prepared, we all love hotel type coconut chutney recipe, isn’t it ??  So today I have shared the basic white colored coconut chutney recipe without roasted chana dal.  Lets see how to make it with step by step pictures. I have also shared few tips at the end of this post to make white colored coconut chutney. Very soon I will share Karnataka hotel style coconut chutney recipe which is completely different from this recipe.

If you are interested, please check my hotel style Kara chutney recipe / Red chutney too !




hotel style coconut chutney

Hotel style coconut chutney recipe - Restaurant style thengai chutney


Hotel style coconut chutney recipe - Restaurant style thengai chutney

How to make Tamilnadu hotel style coconut chutney recipe



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



INGREDIENTS

1 cup - 250ml
  • Freshly grated coconut - 1/2 cup (Do not use the brown part)
  • Green chilli - 1 ( Small in size)
  • Cashewnuts – 2
  • Tamarind – A pinch (optional)
  • Salt - as needed
  • Water - to grind the chutney
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves – Few (optional)
  • Red chilli – 1 no (optional)

HOW TO MAKE HOTEL COCONUT CHUTNEY 

  1. Grate the white part of fresh coconut.
  2. Take grated coconut, green chilli, cashews, salt and water.
  3. Grind to a thick, smooth chutney.
  4. Temper mustard seeds and urad dal in oil.
  5. Add to coconut chutney. Mix well and serve with idli, dosa.

HOTEL COCONUT CHUTNEY - STEP BY STEP PICTURES

  • Grate white part of the coconut. Do not use the brown part.

  • In a mixie jar, take the grated coconut, green chilli, pinch of tamarind (optional), cashew nuts, salt. Grind to a coarse paste without water.

  • Now add the required water and grind to a thick, smooth chutney. Transfer to a bowl.
    • Hotel coconut chutney recipe
  • Heat oil in a small kadai. Temper mustard seeds, urad dal and add to chutney. If you like you can temper red chilli and curry leaves too. Mix well and serve with idli, dosa !
  • It stays good for 2 to 3 hours without refrigeration if you do not use your hands while grinding and mixing. It stays good for 2 days under refrigeration.Enjoy ! 
  • Hotel style coconut chutney

Note

  • For variations you can skip cashewnuts and add 1 tsp of pottukadalai / roasted chana dal.
  • You can add 1 garlic clove or 1/4 inch ginger for more flavor.
  • In some hotels, coconut chutney is tempered with red chilli and curry leaves. But I din’t use them.
  • You can also add a pinch of sugar if you like sweet taste in coconut chutney.
TIPS TO MAKE WHITE COLORED COCONUT CHUTNEY 

DO’s:
1. Always use freshly grated coconut.. Do not grate the brown part. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
2. Add less water for getti (thick )chutney, add the quantity necessary to run your mixie.
3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
Don’ts:
1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly pale white color with oily look.
2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
4.In cold places , coconut leaves oil while grinding chutneys. To avoid this , use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil.

Try this easy, yummy Tamilnadu hotel style coconut chutney / Thengai chutney for idli, dosa !
restaurant style coconut chutney


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June 22, 2018

Coconut Chutney With Onion –Thengai Chutney Recipe For Idli

coconut chutney for idli

This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast. Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us. Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

Do check out my coconut chutney with red chilli and garlic for dosa !
Thengai chutney recipe

Coconut chutney with onion for idli


Coconut chutney with onion for idli

Coconut chutney recipe tempered with onion - Yummy side dish for idli


Cuisine: Tamil nadu
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup = 250ml
  • Grated coconut - 1 cup
  • Green chilli - 5 nos
  • Tamarind - Small berry size
  • Salt - as needed
  • Water -To grind
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/ 2 tsp
  • Small onions - 10 nos OR Big onion - 1 no
  • Curry leaves - Few

METHOD

  1. Grind coconut, green chilli, tamarind, salt with water.
  2. Heat oil and temper mustard, urad dal & curry leaves.
  3. Add the chutney to the kadai with little water. Boil for few minutes.
  4. Serve with hot idli !

METHOD - STEP BY STEP PICTURES

  • In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
    Coconut chutney with onion
  • In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney. TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
    Coconut chutney with onion
  • Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

Note

  • Adjust the number of chillies as per your taste.
  • If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies.
  • No need to use pottukadalai / fried gram dal.

Try this yummy coconut chutney with onion. You will love it !
coconut chutney with onion

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June 13, 2018

Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

Peanut chutney without onion and garlic

Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

Peanut chutney without onion and garlic


Peanut chutney without onion and garlic


Peanut chutney without onion and garlic

No onion No Garlic Peanut Chutney Recipe For Idli, Dosa


Cuisine: Andhra
Category: Chutney Recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS

1 cup = 250ml
  • Roasted Peanuts – 1/2 cup
  • Chana dal – 1 tbsp
  • White Urad dal – 1 tbsp
  • Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli)
  • Cumin seeds – 1/2 tsp
  • Curry leaves – 5 leaves
  • Cooking oil - 1 tbsp
  • Tamarind - Small piece
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves - Few
  • Hing - a pinch

METHOD

  1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
  2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
  3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
  4. Add salt, required water and grind everything to a smooth paste.
  5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

  • In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave.

  • Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame.

  • Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down.
    Peanut chutney without onion and garlic
  • Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa.
  • Enjoy !Peanut chutney without onion and garlic

Note

  • Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli.
  • For variations, you can add a small piece of ginger.
Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !
No onion no garlic peanut chutney recipe

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May 28, 2018

Green Tomato Chutney - Thakkali Kai Chutney - Raw Tomato Chutney Recipe

Thakkali kai chutney


I tried this green tomato chutney / raw tomato chutney ( Thakkali Kai chutney in Tamil, Pachi tomato pachadi in Telugu) from Swasthi’s recipes.  It is of Andhra style pachadi recipe. The list of ingredients used in this chutney recipe was interesting and new to me. Its taste was also different but it was good with idli, dosa. I have tried it twice using raw green colored tomato and raw red tomato. Both were equally good. Friends, do try this raw tomato chutney / thakkali kai chutney for idli,dosa. You will love it for sure. I served this chutney with Kuthiravali idli / Barnyard millet idli. Ok, Lets see how to make green tomato chutney with step by step pictures.

Check out my green tomato sambar for idli.

Raw tomato chutney recipe

Green tomato chutney recipe / Thakkali Kai chutney


Green tomato chutney recipe / Thakkali Kai chutney

Green tomato chutney recipe / Thakkali Kai chutney for Idli, Dosa


Cuisine: Andhra
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

1 cup = 250ml
  • Green tomato - 2 nos
  • Green chilli – 3 nos (Use 4 nos for spicy taste)
  • Garlic cloves – 4 nos
  • Cumin seeds - 1/4 tsp
  • White Sesame seeds - 1 tbsp
  • Cooking oil - 1 tbsp
  • Tamarind - Big pinch
To Temper



  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Red chilli - 1 no
  • Curry leaves - Few
  • HOW TO MAKE GREEN TOMATO CHUTNEY

    1. Wash and chop green tomato into pieces.
    2. Heat oil in a kadai and roast the sesame seeds, chilli, garlic.
    3. Add tomato, tamarind and saute till pulpy. Let it cool down.
    4. Grind to smooth paste. Temper the ingredients and add to chutney.

    METHOD - STEP BY STEP PICTURES

    • Wash and chop green tomato into small pieces.

    • Heat oil in a kadai. Roast sesame seeds. Then add green chilli, garlic cloves. Saute for a minute. Then add tomato, tamarind and salt. Saute till tomato becomes mushy.
      Green tomato chutney
    • Switch off the flame and let it cool down. Grind to smooth paste adding required water.

    • Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, curry leaves. Add to chutney. Green tomato chutney
    • Enjoy !

    Note

    • Adjust the number of green chillies as per the taste.
    • Chutney tastes tangy when you reduce the number of chillies.
    Try this yummy raw tomato chutney for idli, dosa and enjoy !
    Green tomato chutney recipe

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    May 4, 2018

    Peanut Red Chilli Chutney Without Coconut For Idli, Dosa

    Peanut red chilli chutney for idli dosa
    Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idli and dosa. I made it mildly spicy. You can add more red chillies based on your taste buds.  Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.

    Peanut chutney without coconut, onion



    Peanut Red Chilli Chutney Without Coconut


    Peanut Red Chilli Chutney Without Coconut

    Easy peanut chutney with red chilli for idli, dosa


    Cuisine: Indian
    Category: Chutney Recipes
    Serves: Serves 4
    Prep time: 2 Minutes
    Cook time: 2 Minutes
    Total time: 4 Minutes


    INGREDIENTS

    1 cup = 250ml
    • Peanuts - 1/2 cup
    • Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste)
    • Tamarind - a small piece
    • Garlic cloves - 2 nos or 1 big
    • Coriander leaves - 1.5 tbsp
    • Salt & water - as needed
    • Cooking oil - 2 tsp
    To Temper
    • Cooking oil - 1 tsp
    • Mustard seeds - 1/4 tsp
    • Urad dal - 1/4 tsp
    • Curry leaves - Few

    METHOD

    1. Roast peanuts in microwave or in stove top. No need to remove its skin.
    2. Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
    3. Transfer to a bowl and temper the chutney.
    4. Mix well and serve with hot idli. Stays good for a week if refrigerated.

    METHOD - STEP BY STEP PICTURES

    • Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power).
    • Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste.

    • In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt. 
    Peanut red chilli chutney
    • Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa. 
    Peanut red chilli chutney

    Note

    • For variations, you can peel the skin of peanuts and grind it.
    • You can also skip coriander leaves. But adding it gives a nice flavor.
    • You can add 1tbsp of grated coconut for variations.
    Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !
     Peanut chutney without coconut
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    March 10, 2018

    Onion Chutney Recipe Without Tomato, Coconut - South Indian Vengaya Chutney

    Onion chutney without tomato and coconut is my daughter Raksha’s favorite chutney for idli,dosa. So I make this South Indian, Tamil nadu style onion chutney/ vengaya chutney recipe at least once in a week for her lunch box. She fondly calls it as cooked onion chutney. Basically I am a big fan of raw onion chutney recipes more than cooked ones. But Sendhil and Raksha never touches raw onion chutney. So I learnt some varieties of cooked onion chutney recipes from my Mom & MIL. This is one among them. Its a very simple and easy recipe with just 3 major ingredients, onion, red chilli and tamarind. Color of this chutney depends on the roasting of red chillies. If you roast it till dark brown or black, color of the chutney also changes. Ok, lets see how to make onion chutney recipe for idli, dosa with step by step pictures.

    Check my video on 3 raw onion chutney recipes and my collection of 60 chutney recipes.



    Onion Chutney Recipe


    Onion Chutney Recipe

    South Indian style Onion chutney recipe for idli, dosa without using tomato, coconut


    Cuisine: South Indian
    Category: Chutney Recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS


    • Cooking oil - 2 tbsp
    • Big onion / Small onion - 3 nos / 20 nos
    • Red chilli - 3 to 5 nos ( I used 3 spicy chilli)
    • Tamarind - A small piece
    • Salt & Water - As needed
    To Temper
    • Cooking oil or sesame oil – 1 tbsp
    • Mustard seeds – 1/2 tsp
    • Urad dal – 1/4 tsp
    • Curry Leaves - Few

    METHOD

    1. Wash and peel onion and chop into small cubes.
    2. Heat oil in a kadai. Saute red chilli and onion adding salt and tamarind.
    3. Cook till onion becomes transparent.
    4. Grind to smooth paste adding water.
    5. Temper mustard seeds, urad dal and curry leaves. Add to chutney.
    6. Serve with idli , dosa adding sesame oil on top.

    METHOD - STEP BY STEP PICTURES


    • Wash the onion, peel the skin. Chop into small cubes. Set aside.

    • Heat oil in a pan. Saute onion, red chilli adding salt. Add tamarind and saute in the same heat. Let the mixture cool down completely.
    • Grind to a smooth paste adding required water.Temper mustard seeds, urad dal and curry leaves. Add to chutney. Mix well and serve with hot idli, dosa.
    • Enjoy !

    Note

    • You can use either big onion or small onions. Each has its own taste and flavor.
    • This chutney tastes mildly bitter if the quantity of onion is more or if the chilli is roasted till dark brown in color.
    • For variations, you can saute one ripe tomato along with onion and grind the chutney.
    Try this easy, yummy onion chutney recipe for idli, dosa and enjoy !
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