RAW RED CHILLIES & LEMON CHUTNEY/ PULIPPU KARA CHUTNEY

Preparation time - 5 minutes

Cooking time - 2 minutes

Hi friends, 

I skipped lot of events in the past 2 weeks. I will try to participate in the following events. I made this Kara chutney for viji's SYS-W SERIES. My secret ingredient of this month is RED color veggies, so I have used Red chillies. 

I love this chutney very much. Even when I was pregnant I ate this chutney very often until 4 months. It will be very good with idli, dosa and even with chappathis too.  Will go to the recipe now.

Ingredients

Red chillies - 5 or 6
Lemon - 1/4 or as you need
Water - small amount as needed
Salt - as needed

Seasoning 

Mustard seeds - 1/4 tsp
Curry leaves - 2 or 3
Sesame oil - 2 to 3 tsp

Method

• First grind red chillies and salt. Then add little water as needed. Don't make it watery. 
• Make the red chillies powder into smooth paste. Then remove it to the bowl.
• Add fresh lemon juice to the chutney and mix well.
• Heat oil for seasoning, add mustard seeds and curry leaves. Add seasoning to the chutney.
• Chutney is ready now.

Note

• This chutney is too spicy, please be sure before you use this chutney.
• It goes well with idly & dosa. If you would like, you could also use this as a thin spread for bread sandwich.
• I actually use to mix curd and sugar with this chutney while eating with dosa or idly. It will help you to reduce the risk of too much spicy. 

SYS-W SERIES SHOW YOUR STYLES TO THE WORLD by Viji

RED SHALLOT CHUTNEY / INDIAN STYLE RED SHALLOT SPICY SPREAD / CHINNA VENGAYA CHUTNEY

Serving Size - 2

Preparation time - 10 minutes

Cooking time - 5 minutes

Red shallot chutney is the most common chutney in south India. It goes well with idli, dosa or even as spread for bread sandwich or to chapathi rolls.

 I specially made this chutney for sending this recipe to my friend Viji's - Show your styles to the world SYS-W SERIES MARCH 2014. WE have to choose a number between 1 to 6 before 5th of every month,  on the 5th of every month she revealed the secret ingredients behind the each numbers. According to that, my son picked number 4. The secret ingredient behind the number 4 is Red. So that I made this red shallot chutney to link it up :)

Ingredients

Red shallots peeled - 1 small bowl

Red chillies - 2 or 3

Tamarind - little amount

oil - 1 tsp

Seasoning

Mustard seeds - 1/4 tsp

Urad dal - 1/8 tsp

Curry leaves - 4 or 5

Oil - 1 tsp

Method

• Heat oil in a pan, add shallots and fry until slightly transparent. 
• Add red chillies and tamarind at the final stage, fry for few seconds. 
• Allow them to get cool for grinding.
• Grind all the ingredients with salt and make a paste. Keep it in the bowl
• Heat oil for seasoning, add curry leaves, mustard seeds and urad dal in the same order as I told.
• Add the seasoning to the shallot chutney.
• IF you want that to use as sauce for any dish, please avoid seasoning.

Tips

• We can also use Red onions instead of Red shallots.
• Be sure, don't burn or make it brown color while frying shallots or onions.

I am going to link this chutney to

SYS-W SERIES SHOW YOUR STYLES TO THE WORLD by Viji

CORIANDER MINT COCONUT CHUTNEY / KOTHAMALI PUTHINA THENGAI CHUTNEY

Serving size - 1 medium bowl

Preparation time - 10 minutes

Cooking time - 5 minutes

I don't want give much intro about this coriander mint coconut chutney. This chutney takes place in our everyday routine breakfast/ dinner menus. I did not like this chutney before my marriage. But now I started tasting this chutney. This chutney comes under nutritious one. 

Ingredients

Grated coconut - 1/2 cup

Dahlia/ Roasted gram - 1 tbsp

Green chillies - 4 or 5

Tamarind - a pinch

water - 1/2 cup

Coriander leaves - 1/4 cup

Mint leaves - 2 tbsp

Salt - as required

For seasoning 

Mustard seeds - 1/2 tsp

Curry leaves - 4 or 5 

Urad dal - 1/4 tsp

Red chilly - 1 (optional)

Oil - 2 tsp

Method

• Grind all the ingredients except seasoning ingredients. Transfer it to a bowl.
• Heat oil in a pan for seasoning, add mustard seeds, once it cracked, add curry leaves, red chilly and urad dal.
• Add this seasoning to the chutney and enjoy this with dosa or Idly or even with chapathis.

Note : Click here

TOMATO CHUTNEY/ THAKKALI CHUTNEY

Serving Size - 2

Preparation time - 15 to 20 minutes

Most of them like tomatoes. Tomatoes are the most powerful natural antioxidants and it helps to prevent cancer, especially cooked tomatoes helps a lot for this disease.

This tomato chutney might be favorite for most of them. By the way, this tomato chutney is our family's favorite chutney. My kid loves it very much. One of my friend (Mrs. Indhu) asked me to upload this recipe for a long time, but I din't find time to upload. I specially upload this recipe for Indhu and her hubby.

Ingredients

Tomatoes - 3
Red chillies - 3
Water - 1 cup
Chopped Onion - 1/2 cup
Curry leaves - 3 or 4
Salt - as required
Cilantro - to garnish
Mustard seeds - 1/2 tsp
Oil - 2 tbsp

Method

1. Wash tomatoes and boil it & red chillies with water for 5 to 10 minutes else until tomatoes skin got cracked. Allow them to get cool.
2. Peel off tomatoes skin and filter tomatoes and red chillies from the water. Keep the drained water aside.
3. Grind tomatoes and red chillies into paste.
4. Add oil in a pan, once it gets hot, add mustard seeds, curry leaves and onions. Salute it until onions gets transparent.
5. Add the ground tomato paste into the pan. Allow it to boil for few minutes or until this chutney comes thick. 
6. Once chutney gets ready, garnish it with cilantro which is optional.
7. Serve this chutney with idly or dosa or even with chappathi.

COCONUT RED CHUTNEY / THENGAI CHUTNEY VERSION 2

Serving size - 2

Preparation time - 5 minutes

Coconut chutney is a famous chutney in South India. It is very tasty dish. I have posted already coconut chutney. It is my second version. Try this yummy yummy recipe and enjoy it.

Ingredients

Shredded coconut - 3 tbsp
Roasted gram - 2 tsp
Tomato - 1/2
Garlic - 1
Red chillies - 3
Byadagi chilly - 1
Water - 2 or 3 tbsp
Salt - as needed

Seasoning

Mustard seeds - 1/4 tsp
Oil - 1 tsp
Curry leaves - 4 leaves

Method

1. Add all the ingredients into the mixie and grind well into smooth paste.
2. Remove it to a small bowl and seasoning it.
3. Heat oil in a small pan, add mustard seeds and curry leaves. 
4. Seasoning red coconut chutney and serve it with idly or dosa or spread for bread.

I'm sending this to

Dish In 30 minutes Event Announcement ~ Giveaway

 

COCONUT CHUTNEY

Serving size - 4

Preparation time - 5 minutes

Cooking time - 5 minutes

 

 

Coconut chutney is most traditional chutney in south India. It goes well with pongal, vadai, idly or dosa. It is a mild chutney.

 

Ingredients

Shredded coconut - 1/2 cup
Roasted gram/ Dahlia - 2 tsp (heaped)
Green chillies - 4 or 5
Water - 1/3 to 1/2 cup
Salt - as required

Seasoning

Mustard seeds - 1/4 tsp
Curry leaves - 5 or 6
Red / Green chilly  - 1
Oil - 2 tsp

Method

1. Grind all the ingredients together except seasoning ingredients into a fine paste. Transfer it to a bowl.
2. Heat oil in a small pan, add mustard seeds. Once it splutters, add curry leaves and red / green chillies.
3. Add seasoning to the chutney. Serve with idly, dosa, vadai or pongal.

Note  Click here 

YELLOW ONION CHUTNEY

Serving size - 2

Preparation time - 2 minutes

Cooking time - 5 or 6 minutes

It is one of my favorite chutney prepared by my mom. It is a simple and quick chutney. She taught me how to make this chutney. As like everyone, I too feel special love in my moms( My mom and my 2 aunts. We are joint family. So that I used "moms") food. I want to dedicate this to my mom. I made this chutney for sending this to "Feast for your Guru" 

Ingredients

Yellow onion - 1/2 (big)
Green chillies - 5
Tamarind - 1/2 inch
Salt - as required
Oil - 1 tbsp

Seasoning 


Mustard seeds - 1/4 tsp
Sesame oil - 1 tsp
Curry leaves - 4 or 5

Method

1. Heat oil in a pan, add green chillies and fry for a minute or until its seeds are splutters. Remove green chillies and keep it aside.
2. Add onions and tamarind in the same pan. Fry until onions are transparent. Remove it from flame and allow it to cool.
3. Grind onions, green chillies, tamarind and salt to fine paste.
4. Heat sesame oil in a small pan to seasoning, add mustard seeds and curry leaves.
5. Once it splutters, add it to the yellow onion chutney.
6. Yellow onion chutney will go with idly or dosa. It is a very good spread for any bread varieties.

Note

1. While removing green chillies, don't remove oil from that pan. 

Sending this to feast for your Guru

FEAST FOR YOUR GURU

CILANTRO / CORIANDER SOUR CHUTNEY

Serving size - 2

Preparation & Cooking time - 10 minutes

Ingredients

Coriander leaves - 1/4 cup
Shredded Coconut - 1/4 cup
Green chilly - 1
Crushed red chillies - 2 tbs
Shallots - 4
Garlic - 2 pods
Lemon juice - 1/2 tsp

Salt - as required

Seasoning 
Mustard seeds - 1/4 tsp
Oil - 1 tsp
Curry leaves - 4 or 5

Method

1. Grind all the ingredients with little water except crushed red chillies and coconut.
2. Add coconut and crushed red chillies to the smooth paste. Grind all together and keep it aside.
3. Heat oil in a pan, add mustard seeds and curry leaves. Mix this seasoning to the coriander sour chutney.
4. Coriander sour chutney is ready and serve it with idly or dosa.

Note

• If you do not like sour taste, reduce lemon juice.
• Instead of crushed red chillies, we can use pizza hut crushed red pepper.

BRINJAL CHUTNEY

Serving size : 1 or 2

Ingredients

Brinjal - 1
Red Onion - 1/4
Small Tomato - 1/2
Green chillies - 2
Tamarind juice - 2 tbs
Mustard seeds - 1/4 tsp
Curry leaves - 3 or 4
Cilantro - 1 tbs
Oil - 1 tbs
Salt - as required

Method

1. Heat 1/2 tsp of oil in a pan and fry brinjal until it gets soft. Keep it aside for cool.
2. Grind the raw onions, tomatoes and green chillies into fine paste. Also grind brinjals seperately.
3. Heat remaining oil in a pan and seasoning with mustard seeds, once it gets pop, add curry leaves and brinjal paste.
4. After a minute, add onions, tomatoes, chillies paste, salt and tamarind juice into the pan and fry until the raw smell goes. If you feel chutney is too thick, add little water.
5. Finally, garnish it with cilantro. Serve with Idli, dosa, chappathi and so on.

GINGER ONION CHUTNEY

I tried to make chutney in the restaurants.  It came out good. So that I would like to share this recipe.

Ingredients

Yellow onion - 1 chopped
Tomato - 1/2 chopped
Ginger - 2 inch
Cilantro - 2 -3 tbs
channa dal - 1 tbs
red chillies - 5
sugar - 1/2 tsp
Oil - 2- 3 tbs
salt - as required

seasoning

oil - 1 tsp
mustard seeds - 1/2 tsp
curry leaves - 2-4 leaves

Method

1. Heat 1 tbs oil in a pan. Fry channa dal and red chillies. Then keep it aside.
2. Heat  remaining oil in the pan. Fry onion and ginger for 1 minute, then tomato and cilantro until tomato gets soften.
3. Allow them to cool. Grind channa dal and red chillies with salt finely. Then add the remaining fried stuffs and sugar with it and grind well.
4. Heat the oil of 1 tsp , then add mustard seeds. Once it gets burst, add curry leaves and finally add this seasoning to the grind chutney.
5. Serve this chutney with idly, dosa or with bread too.