Category Archives: Chutney / Dip

Peanut Chutney – South Indian Style

 

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

 

Ingredients:

  • 2 tbsp chana (bengal gram) daal
  • 2 tbsp urad (black gram) daal
  • 1 tsp jeera (cumin) seeds
  • 1 tbsp peanut (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 oil
  • 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 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

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

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

Serves: 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

Serves: 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

Serves: 4

Inspiration source:

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