Category Archives: Chutney / Dip

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

Servers: 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.

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Coconut Chutney III

Ingredients:

  • 340 gm (12 oz) grated fresh coconut
  • 2 tbsp oil
  • ½ cup gram daal (lentil)
  • 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

Servers: 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

Servers: 8

Curry Leaves Chutney

IMG_20141016_180712IMG_20141016_184219Ingredients:

  • 2 cups curry leaves (discard the twigs, wash and dry)
  • 1 cup raw peanuts
  • 2-3 red chilies
  • 2 tbsp white sesame seeds
  • 1 tsp brown sugar
  • 1/2 tsp salt (or to taste)

Method:

  1. Roast the leaves, peanuts, chilies and sesame seeds on low heat
  2. Once properly dry and lightly brown and fragrant, add salt and sugar and take off the heat
  3. Grind to desired fineness level

Servers: 8-10

Inspiration source:

A friend… apparently it’s a common meal-time accompaniment in Maharashtra, western state of India.

Mysore Masala Dosa’s Red Chutney

Ingredients:

  • 1/4 cup chana (Bengal gram) dal
  • 2-3 tbsp shredded / desiccated coconut
  • 3-4 pods of garlic
  • 5-6 red chillies (or to taste)
  • salt to taste

Method:

  1. Roast chana dal in a little oil on medium flame, until slightly browned and the raw smell is gone
  2. Add red chillies, coconut and garlic and fry for another minute or so
  3. Take it off the stove, add a few tbsps of water, so it cools while softening the dal too
  4. Add salt and grind with a little water. This chutney should be thick

Servers: for 3-4 dosas

Inspiration source:

http://mysoorean.blogspot.com/2012/09/mysore-masala-dosa.html

Guacatillo

Ingredients:

  • 2 cups coarsely chopped rinsed husked tomatillos
  • 3 medium serrano chilies, chopped
  • 2 large avocados, halved, peeled, pitted, diced
  • 3/4 cup chopped white onion, sauted till translucent in 1 tsp olive oil
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • Salt to taste

Method:

  1. Place all the ingredients in food processor, add ½ cup water and blend smooth

Servers: 4

Inspiration source:

http://www.epicurious.com/recipes/food/views/Avocado-and-Tomatillo-Salsa-108062

Guacamole

Guacamole

Guacamole

Ingredients:

  • 2 large avocados
  • 1 large tomato, diced
  • 1 tbsp lemon juice
  • 1 fresh green onion, chopped fine
  • 1 tbsp canned green chili, chopped
  • ¼ tsp red chili powder
  • 1/8 tsp garlic salt

Method:

  1. Peel the avocado and mash the pulp in a bowl
  2. Add tomatoes, lemon juice, green chili and garlic salt
  3. Serve with your favorite Mexican dish!

Servers: 4

Remarks:

If you are keeping guacamole for a few hours or even longer, keep the avocado pit in guacamole to preserve its color.

Coconut Chutney II

Ingredients:

  • 2 tsp oil
  • 3 tbsp Bengal gram dal
  • 4-5 dry red chilies
  • ½ tsp asafetida powder
  • 6 tbsp grated fresh coconut
  • salt to taste
  • a small bunch of coriander leaves, chopped fine

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chili, halved
  • A few curry leaves

Method:

  1. Heat 2 tsp oil and fry the Bengal gram dal, red chilies and asafetida powder till the dal turns golden
  2. Blend in a liquidizer to a fine paste, adding the coconut and salt. Use very little water. Set aside
  3. Heat 2 tsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney
  4. Garnish with the chopped coriander leaves and serve with dosai, idli or vadai

Coconut Chutney I

Ingredients:

  • 6 tbsp grated fresh coconut
  • 4 tbsp fried gram dal (lentil)
  • 6 green chilies
  • a small bunch of coriander leaves
  • ½”. piece ginger, shredded fine
  • a marble sized tamarind ball
  • salt to taste

For Tempering:

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

Method:

  1. Grind to a fine paste the coconut, fried gram dal, green chilies, coriander leaves, shredded ginger, tamarind and salt. Add sufficient water
  2. Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
  3. Serve with dosai, idli and vadai (all South Indian savory dishes)

Inspiration source:

Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113