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

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
    Continue Reading...


    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 !
    Continue Reading...


    January 3, 2018

    Green Chutney For Chaat Using Preethi Turbo Chop

    Green chutney for chaats
    Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.
    Preethi turbo chop
    USES OF PREETHI TURBO CHOP
    Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.

    You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE, WITH A DISCOUNTED RATE AT AMAZON & FLIPKART.

    Preethi turbo chop

    PARTS OF PREETHI TURBO CHOP

    Washable and food grade Lid
    Transparent, food grade Bowl with measurements
    One Sharp blade
    A Motor unit
    Plug and instruction manual.

    FEATURES OF PREETHI TURBO CHOP
    • Powerful Motor
      It has 450 Watts powerful motor in this category
    • One Touch Operation
      It does operations like Chopping, Puree, and Grinding in less than a minute
    • Quality
      The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
      It is a food grade material
      Blade is a stainless steel material for longer life
    • Reliability
      Easy View - Transparent bowl enables us to have complete control over chopping process
      1 Year Warranty
      Life Long Free Service
    TECHNICAL SPECIFICATIONS
    Model No. : Turbo Chop
    • Voltage: 230V AC 50 Hz
    • Power Consumption: 450 Watt
    • Capacity: 0.7 Ltr Bowl
    • Warranty: 1 Year
    WHERE TO BUY THIS PRODUCT

    You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE & WITH A DISCOUNTED RATE AT AMAZON & FLIPKART

    PROS & CONS

    PROS
    • Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
    • Chops the vegetables very finely in less than a minute.
    • Chops the nuts & dry fruits too.
    • It works really great if you want to grind masala to a coarse paste.
    • Perfect for making salsa.
    CONS
    • You should do it only in batches if you are chopping in large quantity.
    • For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
    • It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.
    In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.
    Preethi turbo chop

    Green chutney for Chaat


    Green chutney for Chaat How to make green chutney for chaat
    Cuisine: Indian
    Category: Chutney Recipes
    Serves: Serves 4
    Prep time: 5 Minutes
    Cook time: 2 Minutes
    Total time: 7 Minutes


    INGREDIENTS
    1 cup - 250ml
    • Coriander leaves - 1/2 cup
    • Mint leaves - 1/4 cup
    • Green chilli - 2 nos
    • Lemon juice - 1 tsp
    • Sugar - 1/4 tsp
    • Cumin powder - 1/4 tsp
    • Garlic cloves - 2 nos
    • Ginger - Very small piece ( Quarter inch)
    • Salt - as needed
    METHOD
    1. Wash & Chop coriander leaves & mint leaves roughly.
    2. In the Preethi turbo chop, take all the ingredients given above.
    3. Grind to a smooth paste adding required water.
    4. You should wipe the sides and grind at regular intervals to make a smooth paste.
    5. Remove in a bowl. Dilute with little water while making chats.
    6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.
    METHOD - STEP BY STEP PICTURES
    • Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.)


    • Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed.

    • After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats.

    • Stays good for a week to 10 days in refrigerator.Enjoy !

     Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

    Green chutney for chaat

    Continue Reading...


    November 15, 2017

    Kara Chutney Recipe – Hotel Style Kara Chutney For Idli,Dosa

    Kara chutney hotel style
    I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicyTongue. We call it as red chutney. Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of  hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you.There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.

    During my recent trip to Salem, we took a parcel of idli sambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar.I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves. If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies/Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration.Lets see how to make restaurant style kara chutney at home with step by step pictures and video.

    Do check out my another version of Kara chutney, Hotel style Veg kurma, Hotel style Tiffin Sambar, poori masala, Parotta salna recipes. 



    Kara chutney

    HOTEL STYLE KARA CHUTNEY RECIPE


    Hotel Style Kara Chutney Recipe
    Kara chutney recipe - How to make hotel style kara chutney/ spicy chutney for idli,dosa
    Cuisine: Indian
    Category: Chutney Recipes
    Serves: Serves 3
    Prep time: 5 Minutes
    Cook time: 10 Minutes
    Total time: 15 Minutes


    INGREDIENTS
    To Saute in oil
    • Cooking oil - 2 tbsp
    • Ripe tomato - 2 nos (Medium sized, 1 cup)
    • Big onion - 2 nos ( Small sized, 3/4 cup)
    • Garlic cloves - 5 nos ( small)
    • Urad dal - 1.5 tsp
    • Chana dal - 1/2 tsp
    • Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney)
    • Red chilli powder - 1/2 tsp
    • Salt - As needed
    • Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations)
    To Temper
    • Cooking oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - few
    HOW TO MAKE KARA CHUTNEY
    1. Wash and chop tomato,onion.Peel garlic and keep it ready.
    2. Heat oil and saute dals, red chilli, garlic, onion till transparent.
    3. Then add chopped tomato, red chilli powder, salt and cook till pulpy.
    4. Cool down and grind to smooth paste.
    5. Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.

    METHOD - STEP BY STEP PICTURES

    • Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai.
      Kara chutney - hotel style
    • Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent.
      Kara chutney - hotel style
    • Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well.
      Kara chutney - hotel style
    • Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa.
      Kara chutney - hotel style

      Enjoy !
    NOTE
    • Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste.
    • You can also skip chana dal & make only with urad dal.
    • You can add equal quantity of tomato, onion and try this chutney.
    • Add more chillies if you want spicy chutney. I made it medium spicy.
    • For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves.
    • If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.
    Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
    I served it with Instant quinoa idli ;))

    Hotel style kara chutney
    Continue Reading...


    October 24, 2017

    Tomato Chutney Recipe Without Onion,Garlic,Coconut–No Onion No Garlic Chutney

     Tomato chutney without onion
    Tomato Chutney Recipe without onion, garlic and coconut with step by step pictures and video. I have posted varieties of tomato chutney recipes (Thakkali chutney in Tamil) in my website but not even one chutney without onion and garlic. This morning, I prepared Kambu idli,dosa(Pearl millet idli/Bajra idli) for our breakfast and prepared this South Indian style tomato chutney recipe without adding onion, garlic and coconut. This recipe is very similar to my tomato chana dal chutney but I have used urad dal, coriander seeds as well. It tasted yummy when drizzled with sesame oil. I have already shared an easy tomato thokku recipe without onion and garlic but I never thought to try a chutney recipeBatting Eyelashes. I am happy that I tried this no onion no garlic tomato chutney recipe. I am sure this chutney would help people looking for No onion no garlic recipes during festival season or under fasting. Its a good side dish for idli and dosa. Hope you will try this recipe and like it. Ok, lets see how to make tomato chutney recipe without onion, garlic and coconut.

    Do check out my 50 chutney recipes if interested.



    Tomato chutney - No onion no garlic

    Tomato chutney without onion, garlic and coconut


    Tomato chutney without onion, garlic and coconut

    Thakkali chutney / Tomato chutney recipe without onion, garlic and coconut


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


    INGREDIENTS

    To saute in oil
    • Ripe tomato - 2 nos (Medium sized)
    • Urad dal - 1.5 tsp
    • Chana dal - 1.5 tsp
    • Coriander seeds/Dhania - 1/2 tsp
    • Red chilli - 4 nos ( I used 2 Kashmiri chillies, 2 long chillies)
    • Curry leaves – 5 leaves
    • Hing /Asafetida – 2 pinches
    • Tamarind - A pinch
    • Cooking oil - 1.5 tbsp
    • Salt & Water – as needed
    To Temper
    • Cooking oil - 1 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp

    HOW TO MAKE TOMATO CHUTNEY

    1. Wash and chop tomato into small pieces, set aside.
    2. Heat oil in a kadai and roast the dals, hing, dhania and chilli.
    3. Add tomato, salt,tamarind, curry leaves. Saute till mushy.
    4. Grind to a smooth chutney and temper with mustard, urad dal.

    METHOD - STEP BY STEP PICTURES

    • Wash and chop tomato into small pieces, set aside. Heat 1.5 tbsp oil in a kadai and roast the urad dal. chana dal, dhania, hing and red chillies. Saute till dals turn golden.
      Tomato chutney without onion and garlic
    • Add chopped tomato, pinch of tamarind, hing, salt and curry leaves. Saute till tomato becomes mushy.
      Tomato chutney without onion and garlic
    • Let the mixture cool down. Then grind to a smooth paste adding required water.Transfer to a bowl.
      Tomato chutney without onion and garlic
    • Heat 1tsp oil in a small kadai, temper mustard seeds, urad dal.Add to the chutney, mix well and serve with idli,dosa !

    • Enjoy !

    Note

    • I have used 2 Kashmiri chillies/Byadgi chilli for bright red color and 2 long chillies for spiciness.
    • You can replace Kashmiri chillies with one or two spicy chilli if you like.
    • Addition of Coriander seeds is optional but it gives a  nice flavor. Do not add more than the mentioned quantity.
    • Curry leaves is also for flavor. You can skip if you don’t like it. You can use 1 tbsp of coriander leaves instead.
    • Do not add more curry leaves. Chutney smells raw.
    • As this chutney is without onion and garlic, tempering is a must to enhance its flavor. So don’t skip it.

    Try this easy, yummy, no onion no garlic tomato chutney for idli & dosa. You will love it !
    No onion no garlic tomato chutney
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