RED CHILLI CHUTNEY, RED THEEKA CHUTNEY

Red Theeka Chutney is used for chaat items.  It is a simple preparation and can be made at home easily. It is made with red chilli, garlic, lemon juice, salt and roasted cumin powder.

Red Theekha Chutney

DATES TAMARIND SWEET CHUTNEY ll SWEET CHUTNEY ll CHUTNEY

Date tamarind chutney is a sweet chutney which is used in Chaats.  It is made with dates, tamarind, jaggery and some chilli powder, roasted cumin powder, dry ginger powder etc.

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 

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

GREEN CHUTNEY, CORIANDER CHUTNEY

GREEN CHUTNEY, CORIANDER CHUTNEY is made with coriander leaves and pudina leaves (mint leaves).  It is a used  for chaat items as well as can be served with any savory snacks.  Let us look at the recipe now.

green chutney

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

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

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

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.

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.

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

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.

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

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.

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.

RAGADA PATTICE

Ragada pattice is a famous Mumbai Chaat dish.  Whenever you eat paani puri, dahi puri, bhel etc. this item is also available in the stall  with the masalas in it topped with tomato, onion, the puris or sev etc. which is mouth watering. The  It is made out of aloo pattice and the gravy is made with  white watana (dried white peas).  It is a nice snack item in the evening you can serve hot.

Ragada pattice

PUMPKIN, FLAXSEED GUN POWDER (diet friendly recipe)

Pumpkin seeds are roasted and eaten by us.  My mother used to give us this when we were small.  When I came to know about the health benefits of flax seed and the pumpkin seeds, I thought of mixing these two and make the gun powder out of it.

Believe me, it is really tasty and will love the same as these two ingredients has got medicinal benefits.

Gun powder or Milagai Podi it is known as is served along with Dosa, Idli and I use the same for making some dry subzi too.

PUMPKIN, FLAXSEED GUN POWDER (diet friendly recipe).  dosa milagai podi

IDLI BHEL

Idli bhel can be made as a chaat  item.  I had prepared dahi  idli chaat, idli fry, idli upma, idli chole chaat with left over idlis and the bhel is another  interesting chaat  item which everyone will enjoy specially children. 

You are always having the simple ingredients at home so it is not a big issue to prepare this dish.

VEPPILAKATTI (NARTHANGA ELAI PODI, URUGAI, PICKLE), WILD LIME LEAVES URUGAI

Vepillakkati,  is made out of the wild lime / kaffir lime leaves.   I am lucky to have the plant in our society and whenever, we want it, I used to go and pluck the leaves to make this.

It is a form of pickle which can be stored for quite sometime in the fridge.   It is  very good  in taste and can be served  with Curd rice, Molagootal rice or Dal rice.  I used to take the pain to grind the same in the grinding stone  as Ural and Ulakka is not available in Mumbai.  I have a small grinding stone in Mumbai and  used to make this as the taste of it is awesome than ground in the mixer.

Recently, I saw the post in Jayashree's kitchen which is made in mixer.  Though it is an easy method, but I found the ancient method more tasty.  It takes a long time to grind or break it   in the stone.  First  used to put the leaves and  crush it with the stone.    When the leaves are almost done, then the other ingredients are put in and again break it until  it is done.  

ALOO TIKKI

Aloo tikki is made out of aloo or potato.  It is a nice snack as well as chat item.  Aloo chaat, ragada pattice etc. can be made out of this and is loved by one and all  in Mumbai.  The tikki can be had with some sweet chutney or sauce and the ragada pattice can enjoyed with sweet, green and thikka chutney with lots of onion and coriander topped on it.