MANGO CHUTNEY (MANGA CHAMMANDI)

Mango chutney or chammandi in malayalam it is called is  served with Kanji at home mostly.  We also have it with dosa, idli,plain rice with seasame oil, molagootal rice, dal rice etc.  This can be substituted for a pickle as it tastes sour and spicy.

Varieties of chutneys are made by us like onion chutney, coconut chutney, peanut chutney, green chutney, coriander chutney etc. What about the Mango chutney (manga chammandi), made out of the King of Fruit with coconut, red chilli and bit of tamarind.  

Here   is another favourite item of mine.  But with coconut, I really hesitate to have this due to health issues. You can also make the chutney without coconut if you want.  It is a simple preparation and is heavenly with kanji added with little ghee.

Mango chutney

Yam Chutney, Suran Chutney, Chena Kizhangu Chutney, Elephant Foot chutney

Yam Chutney can be made very easily and goes well with rice, chapati, dosa and Idli.  I made this chutney as accompaniment for Idli today.  Normally, we use coconut for the chutney's but for this chutney i did not use coconut, still it was very tasty.

Let us have a look at the recipe now:

Ingredients:

1/4 cup yam cooked with little salt and turmeric
1/4 cup grated coconut.
1 green chilli
1 small piece of ginger finely chopped
1/2 cup curd
1-2 garlic cloves (optional I did not use it)
salt as per taste.


Seasoning:

1 tsp oil
1 tsp mustard seeds
a pinch of hing powder
few curry leaves
2-3 broken red chilli

Method:

Put the cooked yam, coconut, chilli, ginger, garlic, salt and grind
add some water while grinding.  when you get a smooth paste of it,
add the curd and pulse it for few seconds.
adjust the consistency by adding water.
season with the items mentioned under seasoning.

You can make avla (gooseberry) chutney, mango  chutney (mango kept in salt water for few days), pumpkin chutney etc.

see more chutney varieties


green-chutney-coriander-chutney.html
red-theeka-chutney-for-chaats.html
dry-lasoon-chutney.html
date-tamarind-sweet-chutney.html 


the above are for chaats

other chutney varieties.

mango-chutney-manga-chammandi.html
ginger-chutney-inji-chutney-inji-curry.html
uppu-mangai-arachukalaki-azhugu.html
banana-stem-chutney-vazhathandu-chutney.html
snake-gourd-chutney-padval-chutney.html
mango-jam-mango-chutney-mango-spread.html
cherry-and-tomato-chutney.html
pumpkin-flaxseed-gun-powder-diet.html
vepilakkati-narghanga-elai-podi-urugai.html
gooseberry-chutney-nellikka-chutney.html 

UPPU MANGAI ARACHUKALAKI ( AZHUGU MANGAI,SALTED MANGO) /CHUTNEY)

Uppu mangai,salted mango or azhugu mangai means raw tender mangoes are preserved in salt water.  When the mango becomes very soft and changed its colour to a light yellowish brown colour and able to smash it with hands, at that time it is removed from the Bharani (jar).  This is the old practice my mother used to follow which I am also following. 

Arachukalakki is a side dish served with molagootal, dal rice etc.  It means with little coconut and green chilli, this uppu mangai or raw mango or yam etc. are used to grind to a fine paste or coarse paste,in case of raw mango.

UPPU MANGAI, SALTED MANGO, AZHUGU MANGAI

To be frank with you, I am tracing  all the old  grandma recipes forgotten for the past 40 years of my life in Mumbai.  Whenever iIsee some age  old recipes,  (old is gold) I never miss the chance of tasting it, wherever it may be.

Today when I made mix sprouts dosa (you can make adai also), I was wondering what to make as accompaniment.  Since we are strictly on diet, consuming coconut is restricted hence I cannot make coconut chutney. 

I saw the bottle of mangoes lying in front of me, I said, why not make this today.  Here i am sharing with you this age old recipe with you so that you will also enjoy the same.

GOOSEBERRY CHUTNEY, NELLIKKA CHUTNEY, AMLA CHUTNEY, AVLA CHUTNEY

Goosberry contains a lot of Vitamin C.  It is eaten by everybody in the form of raw, or pickle or chutney or gooseberry rice etc.  It is also used for ayurvedic medicines since it has got lot of medicinal values. If one avla taken in the morning  is good for diabetic people.

Gooseberry chutney

BREAD DOSA

Dosa with sambar and chutney anytime you serve is liked by everyone.  Varieties of dosas are made.  Here I have tried with left over bread and the sides of the bread with some semolina and came out very well.  It is an instant dosa which can be made very easily for unexpected guests.  If you add palak puree in it, you can  make it as Palak dosa.

GINGER CHUTNEY, INJI CHUTNEY, INJI CURRY

Ginger has got many medicinal values. it is good for digestion, cold, nausea etc.   this simple ginger chutney goes along with any mild curry like plain dal, molagootal etc.  it goes along with dosa, idli, upma also.

I tasted  it when I visited my cousin's house at Calicut.  She had made this chutney along with molagootal.

Let us have a look at the simple inji curry which can be prepared within 5 minutes if you have the ingredients in your fridge.

Dry Lasoon chutney

Dry lasoon chutney is normally served with Vada Pav.  this can also be served with dal rice. It is a very simple and easy preparation.

Dry lasoon chutney

PALAK DOSA

Green leafy vegetables are always good for health.  Palak or spinach has abundance of Vitamin K & A,  B2, B 6  & C, mangesium, potassium iron (folate), calcium.  It is also a rich source of protein, phosphours and Vitamin E, zinc, dietary fiber, copper and omega 3 fatty acids.  Less calories, fat free, cholesterol free hence need not worry about putting up flab around your tummy.  

I prepared today, Palak dosa for breakfast.  I was totally exhausted and tired so I could not think of making any elaborate dish for the breakfast.  Had 4-5 bread pieces so made dosa out of it.  I have already posted bread dosa and taken most of the ingredients from that plus the blanched palak leaves.

KADALA PARUPPU CHUTNEY, BENGAL GRAM CHUTNEY, CHANA DAL CHUTNEY

Kadala paruppu or bengal gram chutney is my favourite.  Always, the child hood memory flashes when I make this chutney.  One of my classmates, periamma i.e.  aunty  used to make this chutney along with phulkas on those days way back in 70's when I was a student,  I am talking about.  She used to cook the food  in the kummatty i.e. coal based stove.  The taste of that chutney and phulkas she used to give to us during those days,  I still remember.  However, today, I served it along with the dosa.

I prefer this chutney rather than the normal coconut chutney we make,  I am sure, you will also like this.

Let us look at the recipe now:

Snake gourd chutney, padval chutney, podalangai chutney, padavalanga chutney

Chutneys are accompaniments for dosa, idli, chapati, dal rice, curd rice and can be spread on bread for making sandwiches too.  varieties of chutneys are made.  Here i am presenting Snake Gourd chutney which is very easy to make.

Snake gourd chutney

COCONUT CHUTNEY

Coconut chutney is an accompaniment for dosa, idli, ven pongal etc.  It is made out of coconut with green chilly, chutney dal etc. The dosa and idli is incomplete with chutney.  It is very simple and easy to make.

BANANA STEM CHUTNEY, VAZHATHANDU CHUTNEY, KELE KI DANDAL KI CHUTNEY

Banana stem chutney is made with the the cooked stem or sauted stem, coconut and chilli.  It is a nice chutney goes well with dosa, idli, and a a side dish for some mild curries like dal, molagootal and curd rice.  Since it has got medicinal values, i make it a point to include the same atleast once in a week as it is available through out the year.

CHERRY AND TOMATO CHUTNEY

 We bought a box full of Cherrys as my childlren love them to eat.  When I made bun dosa, what to make as accompaniment for this as I do not want my husband to eat molagai podi with lots of oil in it.  So decided to make the chutney out of the cherries.  

With cherries alone, I felt, it will not be tasty much as I was not willing to add coconut to it.  So I decided to added tomato with it and boiled it and tempered with mustard seed and curry leaves.

I  am not sure about the nutritional value after cooking the cherries but enjoyed the same with the dosa.  As it was worth posting, here the easy and simple recipe.

tomato cherry chutney

TOMATO ONION CHUTNEY

Tomato onion chutney is a good accompaniment along with dosa, idli, uttappa etc.  It can be had with rice too.  this is a diet friendly dish.

If you do not have coconut at home or if you want a diet friendly chutney, you can opt for this.  This can be made instantly as tomatoes and onions are always available at home.

tomato onion chutney

TUVAR DAL IDLI

We all are familiar with kanjeevaram idli, the normal idli, masala idli etc.  Why not try with tuvar dal.  First when I made it, was little hesitant whether it would come soft, tasty.  After making it, I really enjoyed it with coconut chutney and ambe halad chutney, ginger chutney etc.  This idli is made like the normal idli but instead of urid dal,used tuvar dal.

BRINJAL CHUTNEY WITHOUT COCONUT

BRINJAL CHUTNEY WITHOUT COCONUT is very easy to prepare and tastes good with dosa, idli.  If you grind them thick, you can use as Thogayal for dal rice, curd rice etc.

If your coconut consumption is limited due to any illness, we can try various chutneys with vegetables.  Since I made dosa today and do not want to use coconut, I tried this chutney and liked by every one.

This is the way to make may family members the brinjal otherwise, they do not like to have the subzis made out of this.

Let us look at the recipe now:

BRINJAL CHUTNEY WITHOUT COCONUT.

DABELI OR KUTCHI DABELI

Dabeli or Kutchi dabeli or Double roti is a snack food of India.  Originated from the Kutch region of Gujarat, it is a spicy  street food and a snack item with a cup of hot  tea or coffee. It is  made with boiled potatoes mixed with the dabeli masala, garlic chutney, date tamarind chutney then put in the Pav or Bun garnished with nylon sev, onion, roasted masala peanuts.

In Maharashtra, the Vada Pav is famous, similarly, in Gujarat, this delicious dish is famous.  It is not only famous in Gujarat, but in other parts of India also.

If you have the chutney items and masala ready at home, it is an easy dish to make at home.

Let us have a look at the recipe now:

Dabeli

DOSA STUFFED WITH KUTCHI DABELI MASALA

We all are familiar with Masala dosa, Mysore Masala dosa.  Here is dosa stuffed with kutchi dabeli masala.

You are fond of dabeli right. If left over masala is there, do not worry what to do.  You can fill it on top of the dosa and enjoy it. Believe me, it was awesome.

Dabeli is a street food which can be enjoyed at any time. The basic masala ingredient is potato.  The chutneys makes it more tastier.

Video: clik here

Let us look at the recipe now:

COCONUT SEVAI

I have already posted Amaranth Sevai and Lime sevai.  Now the turn for the famous Coconut sevai or thenga sevai.  You will find this during the feast especially in weddings.  Coconut sevai is made with sevai and tempered with mustard seeds,urid dal and finally coconut is added.  It tastes yummy when you make it in coconut oil.

Lime sevai, Amaranth sevai, kothamalli sevai, pickled sevai

TENDER TAMARIND, WILD LIME, CURRY LEAVES CHUTNEY

Chutneys are good accompaniment for mild curries as well as for idli, dosa, chapati, phulkas and with hot steamed rice along with pure ghee.  various kinds of chutneys are prepared but this chutney is quite different from any other chutney.  Tender tamarind leaves, wild lime leaves and curry leaves are used in this chutney which is quite unique and tasty too.  It goes well with rice, idli, dosa, chapati and phulka as it is quite spicy.  Now the tender tamarind leaves are available, make use of this and enjoy this chutney.  I have already posted one chutney of tender tamarind leaves chutney.

tender tamaridn, wild lime, curry leaves chutney

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