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

July 19, 2017

Beetroot Chutney – Beetroot Chutney With Coconut For Dosa, Idli

Beetroot chutney recipe for idli, dosa was in my try list for long time. Usually I make South Indian (Tamil nadu) style beetroot poriyal or kootu at least once in a week as this vegetable has lots of health benefits and is good for liver.

I have always thought of trying a chutney with beetroot just for a change. Recently I got this recipe for beetroot chutney with coconut from my neighbor Ramya. Its preparation is very easy and quick if you have grated beetroot ready in hand. Actually I was thinking the taste of beetroot chutney would be sweet with mild raw smell. But after making this chutney, I realized its the proper cooking of beetroot and its accompanying ingredients decides the taste & flavor of this chutney. 

This chutney is prepared by roasting dal, onion, coconut and grated beetroot. It came out with a bright color and awesome flavor.I prepared it as a side dish for dosa. If you like this chutney, you can have it with chapathi too. Sendhil & myself loved this chutney very much. It can be kept in the fridge and used for 2 to 3 days. For variations, you can use mixed vegetables instead of beetroot. Ramya shared a beetroot vatha kuzhambu recipe too. I will try to post it soon. Now lets see how to make beetroot chutney recipe with step by step photos.

Check out my 50 chutney recipes collection.

mixed vegetable chutney,  Easy beetroot poriyal,  beetroot kootu,  easy beetroot halwa in pressure cooker,  beetroot poriyal with coconut masala,  beetroot poori,  ABC juice




Beetroot chutney recipe - Beetroot chutney with coconut


beetroot chutney recipe

How to make Tamil nadu style beetroot chutney for idli, dosa

South Indian
Side
2


Ingredients  (1 cup = 250ml)

  • Grated beetroot – 1/2 cup
  • Grated coconut - 1/4 cup
  • Red chilli - 3 to 4 nos
  • Garlic - 2 cloves
  • Big onion - 1 no
  • Chana dal - 2 tsp
  • Urad dal - 1.5 tsp
  • Hing/ Asafetida - 2 pinches
  • Tamarind - a small pinch
  • Cooking oil - 2 tbsp
  • Salt and 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 the recipe

  1. Wash and peel the skin of beetroot. Grate and keep aside.
  2. Heat 1 tbsp oil in kadai. Saute the dal, chilli, garlic, hing till dal turns golden.
  3. Add chopped onion, grated beetroot, tamarind and salt.
  4. Saute till beetroot turns pale red in color and raw smell goes off.
  5. Add coconut. Mix well and grind everything to a smooth paste.
  6. Temper mustard, urad dal and curry leaves. Add to chutney. Mix well and serve with idli,dosa!

Beetroot Chutney Recipe - Step by step pictures

  • Wash and peel the skin of a small beetroot. Grate it, measure 1/2 cup and keep aside.
    Beetroot chutney recipe
  • Heat oil in a kadai and saute the urad dal,chana dal, red chilli, garlic cloves and hing. When the dal starts to turn golden in color, add the chopped onion, pinch of tamarind, grated beetroot and required salt.
    Beetroot chutney recipe
  • Saute till onion becomes transparent and beetroot turns pale red in color. Beetroot should be cooked well without any raw smell. It takes nearly 5 to 7 minutes in medium flame. Do not burn the beets.
  • Switch off the flame and add grated coconut. Mix well and let everything cool down. Grind to a smooth paste adding water.
  • Transfer the chutney to a bowl. Temper mustard seeds, urad dal and curry leaves in a small kadai. Add to the chutney. Mix well and serve with idli or dosa. Enjoy !
    Beetroot chutney recipe

Notes

  • Add more chillies if you want spicy chutney.
  • You should saute the beetroot till its raw smell goes off else chutney smells raw.
  • Grated beetroot takes less time to cook without raw smell than the cubes or pieces of beetroot.So use grated beets.
  • If you have cooked beetroot in hand, you can use that as well.
Enjoy this easy, healthy beetroot chutney with idli & dosa !

Beetroot chutney for dosa
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December 14, 2016

Bombay Chutney Recipe – Kadalai Maavu Chutney – Besan Chutney For Idli, Dosa, Poori

Bombay chutney recipe - Kadalai maavu chutney
I have heard about Bombay chutney from my friend Shalini but never tried it on my own.She makes it for idli, dosa and poori.I heard this chutney is very popular in North India and Andhra. Its a very quick and easy side dish recipe which needs no dal, no coconut and absolutely no grinding job. Many of you would have tasted this kind of side dish for poori in small road side hotels. Usually I make my MIL’s besan sambar ( Kadalai maavu sambar) for idli, dosa which is slightly different in ingredients and consistency than this Bombay chutney. Last weekend I made this chutney for the first time as a side dish for tomato poori. This is sure a good replacement for our usual potato masala. I am not sure about its combination for idli, dosa but it was really great with poori. I think this chutney should be made thinner and more spicy for accompanying with idli, dosa.For variations and if you are making for your kids, do add some pieces of boiled potato. They will love it. Friends, do try this easy Bombay chutney for poori or idli, dosa. You will like it a lot. Lets see how to make Bombay Chutney aka Besan chutney with step by step pictures !
Check out my 50 chutney varieties for idli and dosa in THIS LINK !
Besan chutney recipe

Bombay chutney recipe


Bombay chutney recipe How to make Bombay chutney recipe / Besan chutney for poori, idli and dosa
Cuisine: North Indian
Category: Side dish for poori,idli,dosa
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
1 cup - 250ml
  • Besan flour – 2.5 tbsp
  • Ripe tomato - 1 no ( Big)
  • Big onion - 2 nos
  • Green chilli - 3 nos ( slit or finely chopped)
  • Ginger - 1/2 inch piece
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Asafetida / hing - a pinch
  • Salt - as needed
  • Water - 2 to 3 cups
To temper
  • Cooking oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Coriander leaves - to garnish
  • Lemon juice - few drops ( only if needed, optional)
METHOD

  • In a wide bowl, take the besan and dilute it adding 2 cups of water. Mix it without lumps and keep aside. Chop the onion, ginger, tomato finely. Slit the green chillies and set aside.
    Bombay chutney recipe
  • Heat oil in a kadai and splutter mustard seeds, urad dal and chana dal. Roast till dals turn golden. Now add the chopped onion,ginger, green chillies and curry leaves. Saute till onion turns transparent. Then add the tomato pieces, saute till mushy.
    Bombay chutney recipe
  • Lastly add the diluted besan flour and mix well.As soon you add it, besan will turn thick. So add 1/2 cup more water if needed. Add the required salt and turmeric powder. Mix well and boil for 5-7 minutes till the raw smell of besan leaves off.
     Bombay chutney recipe
  • This chutney becomes thick as it boils.So adjust the consistency by adding water in the middle and add more salt if needed. Switch off the stove and garnish with a fistful of coriander leaves. Serve hot with idli, dosa or poori.
    Bombay chutney recipe
    NOTE : This chutney thickens when it cools down.So you may have to add more water to adjust the consistency while serving. In that case, add hot water, more salt and add little red chilli powder ( if needed), boil for a minute and serve !
Enjoy !

Note
  • Add more green chillies if you want more spicy chutney.
  • I made it for poori .So I made it mildly spiced and added 2 green chillies.
  • Do not add more besan flour. Chutney will taste and smell raw.If you want to make more quantity, add more besan flour and increase the quantity of onion, tomato and green chilli proportionately.
  • Adding coriander leaves at the end improves the flavor a lot.So do not skip it.
Make this yummy, easy Bombay chutney for idli, dosa and Poori. Enjoy !!
Bombay chutney recipe
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November 1, 2016

Kadamba Chutney Recipe – Chutney Varieties

kadamba chutney recipe
I came to know about this Kadamba chutney recipe from a reader’s request. I thought kadamba chutney and mixed vegetable chutney are one and the same. But then I realized Kadamba chutney is made with the combination of onion, tomato, coconut, ginger, garlic, chilli, urad dal, chana dal, mint+coriander+curry leaves. Its made without carrot, chow chow or any other vegetable. 

This morning, I prepared this chutney for our breakfast as a side dish for idli. I followed the recipe from Sangeetha’s blog. It was very nice and tasty. We all loved it very much. I felt this chutney recipe goes well with dosa, rava idli and even for mixed lentil dosa/ Adai. 

Do try this easy and yummy side dish recipe for your breakfast/dinner and let me know your views. Now lets see how to prepare this yummy South Indian style Kadamba chutney recipe for idli, dosa with step by step photo.

Check out my collection of 48 Chutney Recipes !

kadamba chutney

Kadamba Chutney Recipe


Kadamba Chutney Recipe Kadamba chutney - Side dish for idli, dosa and adai !
Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 2-3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Cooking oil – 1.5 tbsp
  • Ripe tomato - 1 no
  • Big onion - 1 no
  • Grated coconut - 2 tbsp
  • Red chilli - 2 nos
  • Green chilli - 1-2 no
  • Ginger – 1/2 inch piece
  • Garlic cloves – 3 nos
  • Tamarind - Very small piece
  • Urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Mint leaves - 1 sprig
  • Coriander leaves - 1 sprig
  • Curry leaves - 5 nos
  • Salt & water - as needed
To temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE KADAMBA CHUTNEY - METHOD

  • Wash and chop tomato, onion, green chilli. Peel ginger and garlic. Grate or finely chop the coconut. Set aside. In a kadai, heat oil and saute the urad dal + chana dal. When the dals start to turn golden, add the pinched red chilli and chopped green chilli. Saute for few seconds. Then add the chopped ginger, garlic, onion and saute for a minute. Lastly add the tomato and grated coconut along with the required salt and a small piece of tamarind. Saute until tomato turns mushy.
    kadamba chutney
  • Switch off the flame and add the mint+coriander+curry leaves. Saute quickly. They shrink and mixes well with the mixture. Let everything cool down completely. First grind them to a coarse paste without adding water. Then add water and grind to a thick paste. Remove the chutney to a serving bowl. Temper mustard seeds and curry leaves. Add to the chutney bowl and mix well. Serve with hot idli , dosa or adai !
    kadamba chutney
  • Enjoy !
Note
  • Adjust the quantity of chilli as per your taste buds.
  • Adding tamarind is optional but it gives a mild tangy taste to the chutney.
  • Do not add more ginger. It will dominate the chutney flavor.
  • No need to use more coconut. Its just for binding. You can skip it if you don’t want to use it.

Yummy Kadamba chutney is ready to serve with Idli, dosa !!
kadamba chutney
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May 20, 2016

Kara Chutney Recipe – Spicy Onion Tomato Chutney

Kara chutney
Yesterday I shared Chana dosa/Kondakadalai dosa along with this Kara chutney recipe. As I mentioned in that post, this kara chutney is a good side dish for that dosa. Suchi shared this recipe with me and told this is her mom’s best spicy chutney recipe she makes for Idli, dosa, Pongal and Kara adai. Basically I love red colored onion tomato chutney recipes. Usually Red chutney is my choice in hotels too. When Suchi shared this recipe along with a picture, I was very much tempted and tried this for chana dosa. This spicy, tangy chutney goes well with that soft chana dosa more than coconut chutney. Thank you so much Suchi for sharing your mom's recipe with me. Friends, do try this chutney recipe for Idli, dosa and enjoy! Forgot to tell you, this chutney is without coconut too. Ok, lets see how to make this South Indian style Kara chutney recipe.
Do check out my hotel style Red chutney recipe and Chettinad Red chilli chutney.


Kara chutney recipe

Kara chutney recipe


Kara chutneyr recipe Kara chutney recipe with onion and tomato - Side dish for idli,dosa., pongal and adai
Cuisine: South Indian
Category: Chutney recipes
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes


INGREDIENTS

  • Ripe tomato - 2 no
  • Big onion - 1 no
  • Red chillies - 4-6 nos ( adjust as per taste, I used 5 byadgi chillies)
  • Dhania/Coriander seeds - 1 tsp
  • Small Garlic cloves - 4 nos
  • Ginger - 1/2 inch piece
  • Cooking oil – 2 tbsp
  • Tamarind – a very small piece
  • Salt & water - as needed
To temper
  • Cooking oil or gingely oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
METHOD

  • Wash and chop the onion and tomatoes into small cubes. Peel the ginger and garlic cloves. Chop the ginger finely.
  • Heat oil in a kadai. lower the flame and saute the dhania seeds, broken red chillies, garlic cloves and ginger pieces.  Make sure you don’t burn the dhania seeds.Then add the onion slices. Saute for a minute in medium flame. Add tomato pieces, required salt. Saute until tomato turns mushy. Switch off the flame & let it cool down.
Kara chutney recipe
  • Add a very small pinch of tamarind and grind to a smooth paste adding required water.Heat oil in a small kadai and temper mustard seeds, urad dal, hing and curry leaves. Add to the chutney. Mix well and serve with Idli, dosa, pongal or adai by drizzling few tsp of gingely oil.
Kara chutney recipe
Enjoy !
NOTE : You can carry this chutney for travel. In that case, use gingely oil for tempering and add the chutney to the kadai. Let it boil till all the moisture content vanishes. After the chutney becomes thick like a thokku, remove it from the flame and let it cool. Then store in a box and carry it for travel.Stays good for a day. Use clean spoon to handle.
For variations, you can skip dhania seeds or ginger and make this chutney.
I used Byadgi red chillies to get this bright color. I used nearly 5 chillies. Use 3 chillies for mild spicy taste.



Enjoy this yummy, spicy tomato kara chutney with Idli, dosa and Pongal !! We had it with chana dosa: ))
Kara chutney

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April 9, 2016

Radish Chutney – Mullangi Chutney Recipe For Idli, Dosa

Radish chutney 
A reader requested me to post Radish chutney recipe for Idli dosa. Until then I have never thought of making a chutney with Radish ( Mullangi in Tamil, Mooli in Hindi). I have tried Mullangi thogayal for rice but this is the first time I made a chutney for idli using radish. Actually I was worried whether the smell of Radish may spoil the chutney. But to my surprise, chutney came out truly flavorful. Even Sendhil couldn’t make out its a chutney made with Radish. 

Its a chutney without coconut and tomato too. I have used white radish, dal and onion. I must thank my reader for making me try this chutney. For this recipe, I adapted Andhra style mullangi pachadi and made slight changes as per my family’s taste buds. I guess it works well for red radish too. I am happy to include this chutney in my radish recipes and chutney collection list. Lets see how to do this easy mullangi chutney for idli dosa.


Mullangi chutney

Radish chutney / Mullangi Chutney recipe


Radish chutney / Mullangi Chutney recipe White Radish Chutney for idli dosa
Cuisine: Indian
Category: Side dish for idli
Serves: 2
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS

  • White Radish - 1 no ( Medium sized)
  • Big onion - 1 no
  • Chana dal - 1 tbsp
  • Urad dal - 1 tbsp
  • Red chillies - 3 nos
  • Ginger - 1/2 inch piece
  • Tamarind - a small piece
  • Salt & water - as needed
  • Cooking oil - 1.5 tbsp
METHOD

  • Wash and peel the skin of radish. Grate it and set aside.No need to squeeze the water. Chop the big onion into chunks. Heat oil in a kadai. Saute Urad dal, chana dal, red chillies till dal turns light golden color. Next add the big onion and saute until onion turns transparent.Make sure you don’t burn the dals. Do in medium flame.
radish chutney
  • Add the grated radish, ginger and  saute till it gets cooked and reduces in volume. It takes 3-4 minutes in medium flame. If needed you can cover and cook it. Radish should be well cooked and soft.
radish chutney
radish chutney
  • Let it cool. Grind it to a smooth paste adding little water. Temper with mustard seeds and curry leaves. Add to the chutney. Mix well and serve with hot idli adding a tsp of gingely oil.
radish chutney
    Enjoy !
Note
  • Adjust the quantity of chillies as per your taste buds.
  • If you want bright red colored chutney, use byadgi chilli.
  • You can add few tbsp of grated coconut if you wish.

Try this easy,healthy mullangi chutney for idli,dosa. You will like it !
Radish chutney recipe
 
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February 2, 2016

Garlic Chutney / Poondu Chutney - Tomato Garlic Chutney Recipe

Garlic chutney recipe
As I promised in my yesterday’s post here is the spicy, tangy, tomato garlic chutney (thakkali poondu chutney) that I had served with Puffed rice dosa. This recipe was shared by my reader Suchi vasan :) This tomato garlic ( Poondu in Tamil, Lahsun in Hindi) chutney is one of the best side dish for this puffed rice dosa. As the dosa has mild sourness this spicy, tangy chutney pairs with it very well. Its also a simple and easy to make chutney recipe with just 3 major ingredients. Not just for puffed rice dosa, you can make this chutney as a side dish for our regular idli dosa and it tastes good with curd rice too. Try it and enjoy. Lets see how to make this yummy tomato garlic chutney for puffed rice dosa !

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Easy Tomato Garlic chutney for chapathi

Onion Garlic chutney

Spicy Momos chutney

 65 Chutney recipes collection
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January 7, 2016

Momos Chutney Recipe–Spicy Chilli Garlic Sauce

Chilli garlic dipping sauce for momos
This recipe was requested by a reader.She had specifically told me to post street shop style momos chutney.Recently I ate Veg momos in a famous momos shop near Banashankari BDA complex to know the actual taste of this chutney/Dipping sauce.Long back,i had posted Momos recipe with a spicy tomato chutney HERE.But this time I prepared momo chutney by asking my friend Megha who is a big fan of Chicken momos with dip/chutney.So she knows the recipe very well.She told me a spicy red chilli garlic chutney recipe without tomato.Yesterday I made this chutney for wheat flour momos.It tasted very close to the ones i had in momos shop.I was completely happy with the outcome.Thanks a lot Megha Happy.I couldn’t click a picture with momo as everything vanished before i clickSmug .I will try to update this picture with momos soon.Now lets see how to make spicy dipping sauce/chutney for momos.
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December 7, 2015

Garlic Chutney Recipe - Poondu Chutney - Side Dish For Idli Dosa

Garlic chutney recipe
This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicyTongue.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for riceeasy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosaHappy
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December 2, 2015

Easy Walnut Chutney Recipe - Side dish For Idli,Dosa

Walnut chutney recipe
Nowadays I started to look for some healthy chutney recipes other than my usual coconut chutney & onion,tomato chutney recipes.Recently I came across this walnut chutney recipe in a facebook page.Its recipe was very similar to my hotel style thick coconut chutney recipe.So this morning I tried it for our breakfast as a side dish for Samai idli/Little millet idli( Recipe yet to come).After having this chutney,Sendhil told its taste is very similar to peanut chutneyHappy.Its an easy to make,South Indian style chutney using less coconut.You can make it without coconut too.It was tasting good with Samai Idli & Dosa as well.If you don’t have walnuts in hand,you can prepare this chutney with Almonds/Badam or just with the skin of almonds.ie badam peel.It will come out well.Refer notes section for more variations.Lets see how to make Indian style,healthy walnut chutney recipe in detail !Check out my 40+ Chutney varieties HERE
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September 22, 2015

Peanut Onion Chutney Recipe For Idli Dosa

Peanut onion chutney recipe
 Basically I love to make different varieties of chutney for idli,dosa.So I keep hunting some interesting chutney recipes even after posting 40+ chutney recipes in my blog. I wanted to make variations in peanut chutney as Sendhil loves peanuts.I have tried Andhra style peanut chutney with coconut & peanut tomato chutney.But Peanut onion chutney without coconut was pending in my list.So I tried it last week for dosa.It was awesome.We all loved it.I am happy to include this yummy recipe in my chutney collection.I have not removed the skin of peanuts in this chutney after reading some health benefits of peanut skin HERE.So this chutney is quick and easy to make.Try this tasty side dish for idli,dosa.You will love it like us.Lets see how to make peanut onion chutney below.
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August 17, 2015

Tomato Peanut Chutney Recipe-Andhra Palli Chutney Recipe

Sendhil loves chutneys made using groundnut.I usually make Peanut/Groundnut chutney in this way.I was looking for a Peanut/Kadlekai chutney with the combination of tomato & red chillies but without onion.I came across this recipe in Sailu’s kitchen.In Andhra,this chutney is known as Palli Pachadi.I tried it by adjusting the quantity of chillies as per my family’s taste.It came out very well.Sendhil loved it a lot with hot idli.It tasted great for dosa as well.Friends,do try this chutney recipe if you are a peanut lover.You will make it very often.Color of this chutney may vary if you use more chillies & tomato.Lets see how to make this yummy Andhra style side dish for idli dosa - tomato palli chutney.I forgot to tell you – It’s a no onion no garlic recipe .I am happy to add this chutney to my 35 chutney recipes collectionHappy.

Andhra Tomato Peanut chutney Recipe


Andhra Tomato Peanut chutney Recipe Peanut chutney adding tomato--Palli Pachadi in Andhra style !
Cuisine: Andhra
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Groundnut/Peanuts - 1/4 cup
  • Tomato - 2 nos ( small) OR 1 big
  • Red chillies - 2 nos 
  • Green chilli - 1 no
  • Tamarind - a pinch (optional)
  • Salt &water – as needed
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Hing/Asafetida -a pinch
METHOD
  • Roast the peanuts in medium flame for 5 minutes till it turns crispy. I roasted in microwave high power for 3 minutes.Rub the skin and take the groundnuts in a plate.
  • In a kadai,heat oil and saute the red chillies,green chillies,tomatoes until tomato turns mushy. Lastly add the roasted peanuts,tamarind and salt.Switch off the flame and let it cool.Grind it to a smooth paste adding water.
  • Temper mustard seeds,hing & curry leaves. Add to the chutney !Serve with idli,dosa.

Enjoy !
Note
  • Add more chillies if u like spicy chutney.
  • I sauteed the green chillies too.But the original recipe called for using raw chilli.

 Enjoy this yummy chutney with idli,dosa !

 
 

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