MINT CHUTNEY

     Mint is my favourite herb and I always have a bunch of Mint Leaves in my refrigerator.  Every visit to the wet market is incomplete if I don't buy Mint & Coriander/Cilantro Leaves. I use both of these herbs lavishly in my cooking, for garnishing, convert them into Chutneys, add them into the Parathas etc., When we were in India I buy bunches of these herbs every time I visit the vegetable shop that once my MIL commented she comes along with bunches of greens as if to feed a huge livestock!
     Mint Chutney aka Pudina Chutney as we call it at home is one of my favourites.  I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice.  The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut.  Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, cool & refreshing nature of Mint in this Mint Chutney.
      There are different versions of Mint Chutney, where the basic ingredient, Mint remains the same but the Dhals/Lentils added into the Chutney vary.  Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Mint Chutney.  I like Green coloured Mint Chutney so I use Green chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes


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HOW TO MAKE MINT CHUTNEY - PUDINA CHUTNEY

MINT CHUTNEY

INGREDIENTS :

Mint Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required

METHOD :

• Remove the Mint Leaves from the stalks, wash and allow it to drain in a colander.
• Heat Oil in a Pan.
• Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
• Slit the Green Chillies, add it along with the above ingredients and saute for a while.
• Add the Mint Leaves and fry for a while on a very low flame until it wilts.
• Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
• Fry all the ingredients on a very low flame for few minutes.
• Do not allow the ingredients to burn or the leaves change colour.
• Switch off the flame and allow the ingredients to cool down.
• Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
• Add water as required and grind the Mint Chutney into a smooth Paste.
• Goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
• Can serve it along with rice too.

NOTES:

• Along with the Mint Leaves, can use the soft ends of the stalks too.
• Can substitute Green Chillies with Dry Red Chillies.
• Adjust the number of Chillies to suit your spice level.
• I usually use Green Chillies as I like the Mint Chutneys to be Green.
• Can add more Coconut if preferred.
• Adding Sugar/Jaggery to the Mint Chutney helps to retain the Green colour in the Chutney.
• Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
• Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
• While frying the mint leaves just fry until the leaves wilt.
• Adjust the consistency of the Mint Chutney as per your preference.

TOMATO KURMA

      Let's start with a tetchy classical tale whether Tomato is a Fruit/ Vegetable.  If asked, a Botanist would end up saying that a fruit is an entity that develops from the fertilized ovary of a flower. But in Culinary terms, it is literally a sense of revelation which classifies Tomato into a Fruit or a vegetable.
          "Knowledge is knowing a Tomato is a Fruit,
           Wisdom is not to putting it in a fruit salad
            Philosophy is wondering if that means ketchup is a smoothie"- Miles Kingston
     In most of the culinary world, it is considered as a Vegetable, whatever... We Indians end up trying new culinary techniques and innovate unlimited dishes from whatever available.  Chutneys/Curries fall mainly into this category - new versions of chutneys/curries are invented every now and then in almost every Indian Kitchen. We can even see new versions of Rasams these days like Cranberry Rasam & Pineapple Rasam.
    Tomato has a versatility of its own that it can be added to almost all dishes in some way or the other, not into a fruit Salad anyway. As Toppings, in Salads, we can even Stuff those luscious fruits, or just serve them grilled or charred, convert them into tasty Salsas, dippings, sauces/ ketchup, serve them as Chutney and Curries or in a Curry/Rice Dish, Add a slice of it into your Sandwich/Burger.  Tomato serves well with its wonderful nature of tanginess and lusciousness.
     With a number of Tomato Chutneys/Curries in the list every now and then I end up preparing at least one Tomato Chutney /Tomato Curry in a week to go along with Idli/Dosa.  But this Tomato Kurma is a simple curry, yet so flavourful - the smell of this Tomato Kurma lingers in your hand even long after you have eaten this.  Even though the spices are sparsely used in this recipe it does a wonderful job to the curry.
     Tomato Kurma/Thakkali Kurma is a simple recipe which can be prepared within minutes.  This Tomato Kurma has a tangy taste synonymous with Tomatoes with a rich aroma from the mild spices added into the curry.  Pairs well with Dosas especially soft -white Dosas, Uthappams, Idlis, Paniyarams, Chappathi, Idiyappam, Appam etc.,



Cuisine : South Indian
Course : Side Dish
Spice Level  : Medium
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

For the Masala Paste:

Salt - To Taste

For Coconut Paste :

For Seasoning :

For Garnishing :

METHOD :

For the Masala Paste:

• Heat Oil in a Pan, and saute finely chopped Onions & garlic until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute until the tomatoes are well cooked and oil separates from the mix.
• Add Tamarind paste and Salt to the above and mix well.
• Leave this on a low flame for few minutes.
• Switch off the flame and allow the mix to cool.
• Once cooled, grind the above mix into a smooth paste and keep it aside.

For Coconut Paste :

• Soak Poppy Seeds in few teaspoons of water and keep it aside.
• Grind all the ingredients mentioned under 'To grind' along with soaked poppy seeds into a fine paste and keep it aside.

FOR TOMATO KURMA :

• Heat oil in a pan, splutter Fennel Seeds and Curry Leaves on a low flame.
• Care should be taken not to burn the fennel seeds, as it will change the flavour of Tomato Kurma.
• First, add ground Masala Paste and saute it on a low flame until Oil separates from the mix.
• Adjust the Salt to taste.
• Add the Coconut Paste to the above and mix well.
• Leave this on a low flame until the raw flavour goes for few minutes.
• Add Water if necessary.
• Cook this on a low flame until you get the desired consistency.
• Finally, garnish the Tomato Kurma with finely chopped Coriander leaves and serve hot.

NOTES :

• Adding Tamarind Paste is purely optional.
• If the tomatoes are not tangy enough/ if you like a tangy version of Tomato Kurma - add tamarind paste.
• Soaking Poppy Seeds prior to grinding will help you get a smooth paste otherwise, they may float over the Curry.
• Can prepare the same recipe without grinding the 'Masala Paste" follow the step as such, until they are Sauteed and masala powders are fried, then pour the coconut paste and follow the suit.
• Can add a pinch of sugar to balance the tastes.
• Any Vegetable oil can be used for the recipe, but Gingelly Oil gives the authentic flavour.

MILAGAI CHUTNEY

     Milagai Chutney/Red Chilly Chutney is a spicy condiment which goes well with Idli, Dosa, Uthappam and Paniyaram.  There are many versions of this Chutney.  My Mom makes this Milagai Chutney/Mulagu Chammanthi in two ways one with Onions/Shallots ground along with Dry Red Chillies and another with Green Chillies.
      I had named the Chutney with Green Chillies as Roja Poo(Rose) Chuntey, as it had light pink colour. I thought it was prepared with Rose Petals when I was a kid and just for the reason I use to love them.  She serves this Roja Poo Chutney with a drizzle of Coconut Oil. The other version, the one prepared with Dry Chillies have a Bright Red Colour.  That Milagai Chutney looks really fiery and it is quite spicy.  She Dry Roasts the Dry Red Chillies on direct flame until they fluff-up and are fragrant.  Then she grinds it along with Shallots, Tamarind and Salt.  We can opt to season the Milagai Chutney with Mustards and Curry Leaves.  On the Contrary as any Keralite would do, simply drizzle few teaspoons of Coconut Oil over the chuntey. This trick also helps to subtle out the spiciness of the Milagai Chutney.
     My version of Milagai Chutney/Red Chilly Chutney is literally a cheat version of my Moms recipe, where I substituted Roasted dry red Chillies with Red Chilli Powder. The main reason why I used Chilli Powder was, I couldn't roast the Dry Red Chillies in direct flame perfectly during my initial cooking trials. My Mom was very skeptical about it saying the chutney would have quite a raw smell from the spice powder, but trust me it came out so well that since then I have prepared this chuntey only with Red Chilli Powder.  My MIL loves this Milagai Chutney and whenever she comes home, she has a list of dishes she wants me to cook for her and Milagai Chutney tops the list along with other dishes like Gothambu(wheat flour) Dosa and Thayir/Curd Semiya.

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Cuisine : South India
Recipe Type : Condiment
Spice Level : Medium - High
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

INGREDIENTS :

Onions - 2 Nos.
Red Chilli Powder - 2-3 Tspns
Tamarind - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1/2 Tspn
Curry Leaves - 1 Sprig

METHOD :

• Grind Chopped Onions, Red Chilli Powder, Tamarind with a dash of Salt and a pinch of Sugar to a fine paste in a blender/food processor.
• Do not add Water while grinding the Chuntey.
• Heat Oil in a pan and splutter Mustard Seeds and Curry Leaves.
• Pour the seasonings to the Milagai Chutney and Mix well.
• Serve the Chutney along with Idli, Dosa, Uthappam or Paniyaram.

NOTES :

• This is a raw chutney, mix all the ingredients and grind it to a fine paste.
• Do not add water to the Chutney.
• Can choose to season the Chutney or just pour few teaspoons of coconut oil over the Chutney and serve it as such.
• Can use Shallots instead of Onions.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Remove seeds if any and shred the tamarind into very small pieces before griding it along with other ingredients.
• Adding sugar is purely optional.

COCONUT CHUTNEY WITH DRY RED CHILLIES

     Coconut Chutney is one kind of a versatile accompaniment. Add any ingredient to your whims and fancies, there you go with a whole new Chutney of your Choice.  Coconut Chutney ground with Dry Red Chillies suits well with most of the South Indian Tiffin items like Idli, Dosa, Uthappam, Paniyaram, Adai, Appam etc.,
     It is one of the easiest chutneys which could be prepared within minutes.  Just very few ingredients - Coconut, Dry Chillies, Roasted Grams, a clove of Garlic and a hint of Tamarind is what I use for this Chutney.

Cuisine : South Indian
Course : Side Dish
Recipe Type : Condiment
Difficulty : Easy
Serves : 3-4
Author : SM  

Preparation Time : 5- 10 Minutes
Cooking Time : 5 Minutes

INGREDIENTS :

Coconut - 1/2 Cup
Roasted Bengal Gram Dhal(Pottukadai) - 1/4 Cup
Dry Red Chillies - 4-5 Nos.
Garlic - a Clove
Tamarind Paste - Small amount
Salt - To Taste

For Tempering :

Oil - 2 Tspns
Mustard Seeds - 1/4 Tspn
Black Gram/Urad Dhal  - 1/4 Tspn
Dry Chillies - 1 No.
Curry Leaves - 1 Sprig.

METHOD :

• Heat 1/2 Tspn of Oil in a small pan and roast the Dry Red Chillies in a very low flame for few minutes or until they puff up. 
• Switch off the flame and leave it aside.
• Grind grated Coconut along with Roasted Bengal Gram Dhal, Roasted Dry Chillies, Garlic, Tamarind Paste and Salt in a mixer grinder/blender.
• Dry grind the ingredient initially.
• Sprinkle water and grind them into a coarse paste. 
• Finally, adjust the amount of water accordingly.
• For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
• Pour the tempering over to the ground Chutney and mix well.
• Serve with your dish of choice.

NOTES :

• Adjust the number of Dry Chillies to suit your spiciness.
• Roasting the chillies in Oil will enhance the flavour of the Chutney.
• Can add a small piece of ginger / few shallots for a variation.
• Tempering the Chutney in Coconut Oil gives a good taste.
• Adding Tamarind is purely optional.

COCONUT CHUTNEY

    There are quite a variations of Chutneys and Coconut Chutney is one which comes to mind the on the first hand.  A quick version to suit almost all South Indian Tiffin and Snack items, may be for Idli, Dosa, Uthappam, Upma, Pongal, Rava Kichadi, Puri, Kara Kozhukattai and for Snacks like Ulundhu Vadai, Paruppu Vadai, Bajjis etc., is this universal Coconut Chutney.
     This can be prepared with freshly grated coconuts for a fresh and tasty Chutneys, but if it isn't available, give a try with frozen or desiccated coconuts.  This chutney is a default side dish in any South Indian Restaurant.   Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai) for a nutty flavour along with spices like Green Chillies, Ginger/Garlic/Shallots. A hint of tamarind can also be added to this Chutney.  It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and Curry Leaves to enhance the overall flavour of Chutney, but tempering is purely optional, as they taste great as it is.  To make a thicker version (Getti Chutney) grind them with very less water.  Grinding them in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this chutney.

Cuisine : South Indian
Course : Side Dish
Recipe Type : Condiment
Difficulty : Easy
Serves : 3-4
Author : SM  

Preparation Time : 5- 10 Minutes
Cooking Time : 5 Minutes

INGREDIENTS :

Coconut - 1/2 Cup
Roasted Bengal Gram Dhal - 1/4 Cup
Green Chillies - 1-2 Nos.
Ginger - a Small Piece
Curry Leaves - A Sprig
Salt - To Taste

For Tempering :

Oil - 2 Tspns
Mustard Seeds - 1/4 Tspn
Black Gram/Urad Dhal  - 1/4 Tspn
Dry Chillies - 1 No.
Curry Leaves - 1 Sprig.

METHOD :

• Grind grated Coconut along with Roasted Bengal Gram Dhal, Green Chillies, a small piece of Ginger, Curry Leaves and Salt in a mixer grinder/blender.
• Dry grind the ingredient initially.
• Sprinkle water and grind them into a coarse paste. 
• Finally, adjust the amount of water accordingly.
• For Tempering, heat oil in a small pan, splutter Mustard Seeds, Urad Dhal, Dry Chillies and Curry leaves.
• Pour the tempering over to the ground Chutney and mix well.
• Serve with your dish of choice.

NOTES:

• The above method is how I usually make.
• I usually add more coconut than pottukadalai, if preferred can add more pottukadalai.
• For a Whiter Chutney, just grind it with 1 Green Chilly and avoid all other condiments while grinding.  Temper as usual and serve.
• Adjust the amount of Green Chillies according to your spice preference.
• Use a small piece of ginger /1 small garlic/ 1 shallot to enhance the flavour in the chutney.
• Sometimes, I love to add a few Curry Leaves / Coriander Leaves for a slight variation.
• Can sauté finely chopped Shallots along with the tempering.  If so avoid adding shallots while grinding them.
• Tempering in Coconut Oil gives an enhanced flavour to the chutney.