Category Archives: Chutney / Dip

Peanut Chutney – South Indian Style (Simpler!)

 

Ingredients:

  • 1 cup peanut
  • 1/2 cup putani (roasted gram / chhana dal)
  • 1 dry red chili
  • Small ball sized tamarind
  • 1 tsp salt
  • 1 cup water

For tempering

  • 3 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp cumin seeds
  • 1 dried red chili
  • ½ tsp asafoetida powder
  • 8-10 curry leaves

Method:

  1. Put the tamarind in hot water and once cooled strain to get tamarind pulp
  2. In a pan dry roast 1 cup peanuts on low flame for 4-5 minutes… tossing regularly so that they don’t burn
  3. Add 1/2 cup putani (roasted chana dal) and roast for a couple of minutes
  4. Cool completely, and transfer to a blender
  5. Add 1 chili, tamarind pulp and 1 tsp salt (or to taste)
  6. Add 1/2 cup water and blend to smooth paste
  7. Add more water in batches and blend to a smooth paste with somewhat runny consistency
  8. Transfer the chutney to a large bowl

Tempering

  1. Prepare the tempering by heating 3 tsp oil
  2. Add 1 tsp mustard seeds and when they start to sputter add 1 tsp urad dal, 1 tsp cumin seeds, 1 dried red chili and roast for a minute
  3. Turn off the heat and add ½ tsp asafoetida powder and a few curry leaves
  4. Pour the tempering over the chutney and mix well
  5. Peanut chutney is ready to enjoy with idli, dosa and vada

Serves: 6

Inspiration source:

 

https://hebbarskitchen.com/chutney-recipes-without-coconut-for-idli/

 

Remarks:

 

Chinese Chili Oil

 

Ingredients:

  • 2 tsp Sichuan peppercorns
  • 4 tbsp Korean red pepper powder, also know as Gochugaru
  • 2 tbsp white sesame seeds
  • 1 star anise
  • 1 bay leaf
  • 1 tsp sesame oil
  • 1 cup grapeseed oil
  • 1 small piece of ginger

Method:

  1. Crush the peppercorns in a pestle and mortar
  2. In a small pan, add the sesame oil, crushed peppercorns, red pepper powder, sesame seeds, star anise and bay leaf and keep aside
  3. In a separate saucepan, heat the grapeseed oil over medium high heat for about 5-6 min
  4. Add the ginger piece to the oil and when the ginger turns golden brown (2-3 minutes), remove it and turn the heat off
  5. Carefully pour the hot oil into the pan with the chili sauce dry ingredients
  6. When the chili oil has cooled down, transfer it into a glass jar
  7. Use this chili oil for making Chinese vegetable stir-fry, noodles, etc.

Inspiration source:

South Indian Green Chutney

 

Ingredients:

  • 1 cup Coconut (Grated or dry dry desiccated)
  • 2 tbsp Roasted Bengal Gram or ready chana dal (also known as daliya)
  • 2 tbsp Curd
  • 1-2 Green Chilies
  • 1/2 inch Ginger (Chopped)
  • 1/2 cup Fresh Coriander
  • 1/3 cup Curry leaves
  • 10 – 15 Mint leaves
  • 1 tbsp Tamarind Paste
  • 1 tsp Salt or to taste
  • 1/2 cup water or as needed for grinding smooth chutney

Optional

  • 1 clove garlic

For tempering

  • 1 tbsp Vegetable oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Urad Dal
  • 1-2 Dry Red Chilies (Broken)
  • 10-12 Curry Leaves
  • 1/4 tsp Hing

Method:

  1. Blend all the ingredients for chutney in a blender to make a smooth paste
  2. Transfer in the serving bowl

Tempering

  1. Heat oil in a small pan
  2. Add mustard seeds and when the seeds start popping add urad dal
  3. Fry till the dal turns brown
  4. Add dry red chilies, curry leaves and hing
  5. Pour the tempering over the chutney
  6. Mix the tempering with the chutney
  7. Let the chutney rest for an hour or two so that the urad dal gets soft
  8. Serve with idli, dosa or paniyaram

Serves: 4-6

Inspiration source:

Green Coconut Chutney

South Indian Green Chutney

 

Peanut Chutney – South Indian Style

IMG_20200403_181336

Ingredients:

  • 1 tbsp vegetable oil
  • 1 cup peanuts
  • 4-5 dry red chilies
  • 1 inch ginger, chopped
  • 3-4 cloves garlic, peeled
  • 1/2 onion, peeled and roughly chopped
  • 1 tbsp tamarind paste
  • 1/2 tsp salt or to taste

For tempering

  • 1 tbsp peanut or vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1 tsp urad dal
  • 10-12 curry leaves

Method:

  1. Heat the oil in a pan
  2. Add peanuts and fry until slightly browned
  3. Remove them in a plate
  4. Add red chili, ginger, garlic and onion in the pan and fry for 3-4 minutes
  5. Add them in the plate with peanuts
  6. Let the peanuts and other ingredients cool
  7. Transfer them in a grinder along with tamarind paste and salt
  8. Add some water and grind to make a smooth chutney

Tempering

  1. Heat oil in a pan
  2. Once the oil is hot, add urad dal, mustard seeds, cumin seeds and let them crackle for a few seconds
  3. Add asafoetida and curry leaves
  4. Pour the tempering over the chutney and mix well
  5. Serve the chutney with dosa, uttapam or idli

Serves: 6

Inspiration source:

Andhra Style Peanut Chutney (Palli Chutney) + Video

Remarks:

 

Tomato Chutney – South Indian Style

IMG_20200220_183726

Ingredients:

  • 2 tbsp chana (bengal gram) daal
  • 2 tbsp urad (black gram) daal
  • 1 tsp jeera (cumin) seeds
  • 1 tbsp peanut oil (or any other cooking oil)
  • 6 dry red chilies
  • 1 large onion – peeled and chopped
  • 4 garlic cloves – peeled and coarsely chopped
  • 6 large tomatoes
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric

For tempering

  • 1 tbsp cooking oil
  • 1 tbsp urad daal
  • 1 tsp mustard seeds
  • 12-14 leaves of curry leaves
  • 1/2 tsp asafoetida

Method:

  1. Heat a pan on medium heat and dry roast chana and urad daal till light brown in color and aromatic
  2. Add jeera seeds and roast for another minute, making sure it does not get too dark
  3. Remove and set aside to let it cool
  4. Add the oil in the pan
  5. Add chilies and shallow fry till they become crisp – 1 to 2 minutes
  6. Add onions and garlic and fry for 3-4 minutes, till the onions turn translucent
  7. Add tomatoes, salt and turmeric and cook for 3-4 minutes
  8. Put the mix aside to cool
  9. In a blender, dry blend the roasted daals and cumin seeds
  10. To that, add the tomato mix and blend till smooth

Tempering

  1. In a small pan, heat the tempering oil on medium – high heat
  2. Once hot, add urad daal and mustard seeds
  3. Once the daal becomes lightly brown in color and mustard seeds start popping, add asafoetida and curry leaves
  4. Add the tempering to the blended tomato mix
  5. Serve the chutney with idli, dosa or uttapam

Serves: 6

Inspiration source:

https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

Remarks:

 

Ikra

Ingredients:

  • 1 small onion
  • 6-8 small eggplants
  • 2 ribs tender celery
  • 2 medium size carrots

 

  • 2 tbsp olive oil
  • 2 cloves garlic grated
  • 1 tsp dry oregano
  • 1 tsp dry basil leaves
  • 1 tsp chili powder
  • 1 tsp paprika powder
  • 1/2 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt (or to taste)

Method:

  1. Chop all the vegetables in small pieces
  2. Heat the oil in a pan and saute the vegetable for 2 minutes
  3. Add grated garlic, all the spices, salt and sugar and saute for additional 2 minutes, constantly stirring
  4. Add tomato sauce and paste and saute for 2-3 minutes
  5. Take the pan off the heat and enjoy Ikra with any dipping bread

Serves: 4

Inspiration source:

 

Remarks:

 

Tropical Fruit Salsa

Ingredients:

  • 2 ripe mangoes, diced
  • 1 cup diced pineapple
  • 1/2 medium red bell pepper, chopped
  • 1/2 cup chopped red onion
  • 1 Serrano chili, finely chopped
  • 1 lime, juiced (about 1/4 cup lime juice)
  • 1/2 teaspoon salt or to taste

Method:

  1. In a large bowl, combine the mango, bell pepper, onion and chili
  2. Drizzle with lime juice, add salt and mix well
  3. Serve chilled with your choice of chips

Serves: 6

Inspiration source:

https://cookieandkate.com/2015/fresh-mango-salsa-recipe/

Remarks:

For best flavor, let the salsa rest for 30 minutes to an hour before serving.

Coconut Chutney III

Ingredients:

  • 340 gm (12 oz) grated fresh coconut
  • 2 tbsp oil
  • 3 tbsp gram (channa) daal
  • 2 green chilies
  • 15-18 curry leaves
  • ½”. piece ginger, chopped
  • 2 tsp salt (or to taste)

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp black gram dal (lentil)
  • 1 dry red chili, halved
  • ½ tsp asafetida powder
  • a few curry leaves

Method:

  1. Heat the oil and roast gram daal till light brown in color, stirring regularly. Make sure that daal does not get too deep in color
  2. In a vessel, take 1 cup water and to it add coconut, roasted gram daal, cut chilies, chopped ginger, curry leaves and salt. Soak all the ingredients for about an hour so that they soften (especially roasted gram daal)
  3. Grind the combined ingredients to a fine paste and take out in a serving bowl
  4. Heat oil and add black gram daal. In about a minute add mustard and cumin seeds. When the mustard seeds start to splutter, add the rest of tempering ingredients and stir on medium flame for 20-30 seconds, making sure they don’t burn (must not start becoming black in color). Add the tempering to the ground chutney and mix well.
  5. Serve with dosai, idli and vadai (all South Indian savory dishes)

Inspiration source:

Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113

Avocado Dip

Ingredients:

  • 2 ripe, peeled, pitted and mashed avocados
  • 1 cup yogurt
  • 2 tbsp finely chopped fresh cilantro
  • 2 tbsp chopped spring onions
  • 1 tsp ground black pepper
  • 1 tsp salt or to taste

Method:

  1. Stir together all the ingredients in a bowl
  2. Serve with warm pita bread or pita chips

Serves: 4

Inspiration source:

Something Extra, Summer 2014, page 10

Remarks:

Coriander Chutney

Coriander Chutney

Coriander Chutney

Ingredients:

  • Coriander leaves, 1 bunch
  • Mint leaves, 8-10 leaves
  • Desiccated Coconut, 3 tbsp
  • Salt, 1/2 tsp or to taste
  • Sugar, 1/4 tsp
  • Juice of half lemon
  • Cumin seeds, 1 tsp
  • Ginger, 1/2 inch peeled
  • Green chili, 1 deseeded
  • Water, 1/4 cup

Method:

  1. Clean and wash the leaves thoroughly
  2. Put all the ingredients in a blender and blend to desired consistency

Serves: 8