ONION CHUTNEY /ROJA POO CHUTNEY

     Onion Chutney/Roja Poo Chutney is a spicy condiment which goes well with Idli, Dosai, Uthappam & Paniyaram.  There are many versions of this Chutney.  My Mom makes this Onion Chutney with Onions/Shallots ground along with Green Chillies.  She used to say this is Roja Poo Chutney(Rose Flower) when I was a kid. I thought it was prepared with Rose Petals and that is the reason it has a beautiful pink colour. Anything in the name of a flower I used to fall head over heels then and the love for this Roja Poo Chutney is no wonder. My Mom had her own tactics to make me and my brother eat.  As I was(am) fond of flowers I used to simply gobble up Idlis with this Chutney. She serves this Roja Poo Chutney with a drizzle of Coconut Oil. This trick also helps to subtle out the spiciness of the Onion Chutney. 
      To date, this Onion Chutney is called as Roja Poo(Rose) Chutney at home. Even during my last visit home, Amma asked me whether I wanted Roja Poo Chutney for Idli, and as always I happily said okay. Only Moms can bring out our childhood Nostalgias.
      During a TV show when Chef Damodar gave a recipe for a simple onion chutney to go along with Gothumai(Wheat Flour) Dosai and he said it is colloquially called Roja Poo Chutney.  I was immensely fascinated by the utter coincidence.  Even my friend Sasi used to bring soft white Dosa with this Onion Chutney/Roja Poo Chutney. The whole meal had an overwhelming flavour of Coconut Oil, Dosas were prepared with Coconut oil and the Chutney had a hearty drizzle of Coconut Oil, which took over my senses immediately. What so ever, this is my all time favourite chutney for too many reasons, it has a beautiful light pink colour, comes with the name Roja Poo Chutney, above all this Onion Chutney is an easy recipe which can be prepared within minutes and it is a wonderful chutney with an overall balance of tastes and flavours. Too many memories related to this Chutney...
    The spiciness from Onions and Green Chillies along with a tangy note from Tamarind makes this Chutney a wonderful combination to go along with Idli, Dosai, Uthappam, Paniyaram etc., Milagai Chutney - A similar recipe where Green Chillies are substituted with Red Chilli Powder is another simple Chutney I frequent at home.



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

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

INGREDIENTS :

Shallots - 12 - 15 Nos.
Green Chillies - 3-4 Nos.
Tamarind Paste - 1 Tspn
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Coconut Oil - 2 Tspn

METHOD :

• Grind Chopped Shallots, Green Chillies, 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 Onion Chutney.
• Remove the Chutney from the blender.
• Serve this Onion Chutney/Roja Poo Chutney with a hearty drizzle of Coconut Oil.
• Serve the Onion Chutney/Roja Poo Chutney along with Idli, Dosai, Uthappam or Paniyaram.

NOTES :

• This is a raw chutney, mix all the ingredients and grind it into a fine paste.
• Do not add water while grinding the Onion Chutney/Roja Poo 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 Onions instead of Shallots.
• Adjust the number of Green Chillies to suit your spice level.
• Remove seeds if any and shred the tamarind into very small pieces before grinding it along with other ingredients. I have used Tamarind Paste in the recipe.
• Adding Sugar is purely optional.

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

Spicy Chinna Vengaya Chutney Recipe | Small Onion Chutney

    When it comes to side dishes for popular South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Sambar and Coconut Chutney usually take the spotlight. However, there are underrated chutneys that deserve special mention, like the flavourful and versatile Chinna Vengaya Chutney. This spicy chutney, made with shallots or small onions, adds a unique twist to your meal. Learn how to make this delicious Chinna Vengaya Chutney with this easy recipe and elevate your dishes.

    The Rojapoo Chutney Story In my household - My Mom used to make a quick fix chutney that was a variation of Ulli Mulagu Chalichathu. She lovingly named it Rojapoo Chutney for me when I was a kid, with the sole intention of making me eat Idli and Dosas with this spicy chutney. To entice me, she would convince me that it was made with delicate rose petals, which gave it a pink colour. She added a bit of green chillies for spiciness and drizzled coconut oil over the chutney to enhance the flavours. As I grew older and started cooking myself, I put my own twist on the chutney by substituting green chillies with red chilli powder. To this day, these chutneys hold a special place in my kitchen, reminding me of those cherished childhood memories.

"Click here to explore my version of a spicy twist with Vengaya Chutney."

    Add a zing to your South Indian meals with this delicious and spicy Chinna Vengaya Chutney. Made with small onions, this under-celebrated chutney brings a burst of flavour to your favourite dishes. Try this easy-to-make recipe and elevate your culinary experience. Enjoy the Chinna Vengaya Chutney with various breakfast or dinner items for a delightful and satisfying meal. And remember, every chutney has its own story, just like the delightful Rojapoo Chutney that brings back fond childhood memories.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

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

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

 

Spice Up Your Meals with Chinna Vengaya Chutney | South Indian Small Onion Chutney

 

Ingredients:

For Chinna Vengaya Chutney:

Gingelly Oil - 1 Tablespoon
Small Onions/Indian shallots - 1 Cup
Big Onion - 1 No.(Big)
Garlic - 8–10 cloves
Dry Red Chillies - 4 No's.
Kashmiri Red Chillies - 3 No's.
Tamarind - 1/2 a Lemon size
Salt - To Taste
Water - 1/2 Cup

 

For Tempering:

Gingelly Oil - 2 Teaspoons
Mustard Seeds - 1/4 Teaspoon
Urad Dhal - 1/2 Teaspoon
Dry Red Chillies - 2-3 No's.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Jaggery - 1/2 Teaspoon (Optional)

 

Method:

For Chinna Vengaya Chutney:

• Heat Gingelly Oil in a pan.
• Add Dry Red chillies and Kashmiri Dry Chillies and fry it on a low flame for a few minutes.
• Remove it from the oil and keep it aside.
• In the remaining oil, add small onions, chopped regular onions, garlic, and salt. 
• Add 1/2 a lemon-sized tamarind and give a quick stir. 
• Sauté it for about 6–7 minutes until the onions turn slightly brown and translucent. 
• Remove from heat and let it cool.
• Grind the onion mixture along with the roasted chillies into a smooth paste. 
• Avoid adding water while grinding. Set aside.

For Tempering:

• Heat Gingelly Oil in a pan, splutter mustard seeds, add urad dhal. Let it turn into light golden colour.
• Add dried red chillies, curry leaves, and asafoetida and fry it on a low flame for a few seconds.
• Now, pour in the ground onion paste to the pan. 
• Rinse the mixer jar with 1/4 cup of water and add it to the pan. 
• Optionally, add half a teaspoon of powdered jaggery for added flavour.
• Sauté the chutney for a couple of minutes until it thickens to the desired consistency. Avoid overcooking, as the onions are already cooked.
• Serve the flavourful Chinna Vengaya Chutney with a variety of South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.

Tips and Notes:

Variety of Chillies: 

     For an authentic flavour, use a combination of Kashmiri red chillies and Normal dry red chillies. The Kashmiri chillies not only add a vibrant colour but also lend a unique taste to the chutney. However, if you don't have access to Kashmiri chillies, you can omit them and use only the regular dried red chillies.

Roasting Chillies: 

     Take care not to overcook or burn the dried red chillies while sautéing them. They can quickly turn bitter if exposed to high heat for too long. Sauté them just until they become plump and aromatic.

Sautéing Onions: 

     When sautéing the small onions and regular onions, aim for a golden brown colour and translucent. This helps enhance the depth of flavour in the chutney.

Grinding the Onion Mixture: 

     While grinding the onion mixture along with the roasted chillies, refrain from adding water. This ensures a thicker consistency and concentrated flavours in the chutney. However, if needed, you can add a small amount of water sparingly.

Tempering the Chutney: 

     The tempering process adds an aromatic touch to the chutney. Allow the urad dhal to turn golden brown before adding the mustard seeds, dried red chillies, curry leaves, and asafoetida. This enhances the overall flavour profile of the chutney.

Adjusting Consistency:

     If you prefer a thinner consistency for the chutney, you can add a little water while sautéing the onion mixture or during the tempering stage. However, be cautious not to make it too runny, as the chutney should have a slightly thick texture.

Adding Jaggery:

     Including jaggery in the chutney helps balance the flavours by adding a subtle sweetness. It can be omitted if you prefer a purely spicy chutney or adjust the amount according to your taste preference.

Serving Suggestions: 

     The Chinna Vengayam Chutney pairs well with various South Indian dishes like Idli, Dosa, Paniyaram, Uthappam, Ilaneer Dosai, Kal Dosai, Set Dosai, or Rava Dosai.  However, feel free to experiment and enjoy it with other dishes or as a dip for snacks.

      Remember, cooking is a creative process, so feel free to adjust the spice levels, ingredients, or proportions based on your personal taste preferences. Enjoy the delicious and flavoursome Chinna Vengayam Chutney!

 

    Traditionally, Getti Chutney is ground using an Ammikkal, a flat stone mortar and a cylindrical pestle.  It is known for its effectiveness in grinding various spices, herbs, and other ingredients used in South Indian cuisine. It provides a unique texture and flavour to the ground ingredients, giving dishes an authentic taste.  It is believed that the slow grinding process in the ammikkal helps retain the natural flavours, helps release the essential oils and aromas of the ingredients, resulting in rich and flavourful preparations.

    Using an ammikkal requires a bit of physical effort and patience compared to modern kitchen appliances like blenders or food processors. However, many people still prefer the traditional method as it is believed to enhance the taste and texture of the dishes. So, when preparing recipes like Getti Chutney, using an ammikkal can add a traditional touch and elevate the flavours of the chutney, resulting in a more aromatic and delicious chutney.  

GETTI CHUTNEY RECIPE

    Overall, the ammikkal is a cherished kitchen tool in South Indian households, valued for its ability to grind ingredients to perfection and create authentic flavours in traditional recipes. While many households continue to rely on the traditional kitchen tool, the ammikkal, for grinding spices, herbs, chutneys, and masalas, there are alternatives for those who prefer convenience. Personally, I opt to use a blender (mixie) and stick to the smaller jar, adding only a small amount of water while grinding the ingredients for a Getti Chutney. This allows me to achieve a texture similar to the one obtained when using an ammikkal.  But whenever it comes to an Authentic Getti Chutney Recipe it is always best when ground in an Ammikkal.

    Getti Chutney holds a special place in Tamil cinema, often being featured in memorable scenes. One such instance is in the dialogue, "Annanukku Idli Getti Chutney Parcel!"  However, personally, I associate Getti Chutney with a delightful scene from the Tamil movie "Marina." In this scene, the protagonist mischievously decides to surprise his girlfriend on her birthday. Instead of conventional gifts, he playfully presents her with a box of Idli accompanied by a generous serving of Getti Chutney. This playful gesture showcases the characters' sense of humour and their shared love for South Indian cuisine. It adds a light-hearted touch to the film, highlighting the playful dynamics and their affinity for unique surprises in their relationship.

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

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

Preparation Time - 5 - 10 Minutes

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TRADITIONAL & VERSATILE GETTI CHUTNEY RECIPE - 

SOUTH INDIAN CONDIMENT

GETTI CHUTNEY RECIPE

 

INGREDIENTS:

For Getti Chutney:

Grated Coconut - 1 Cup
Pottukadalai ( Roasted Gram Dhal) - 1/4 Cup
Green Chillies - 2–3 Nos.
Ginger - a small piece (Optional)
Curry Leaves - a Sprig
Salt - To Taste
Water - as Needed

 

METHOD:

• In a blender or mixer grinder, add the grated Coconut, Pottukadalai, Green Chillies, ginger & Curry Leaves.
• Add salt to taste.
• Blend the mixture until you achieve a coarse or slightly smooth consistency. 
• You can add a little water if required to facilitate blending.
• Taste the chutney and adjust the salt and spice level if needed.
• Transfer the Getti Chutney to a serving bowl or container.
• This particular Getti Chutney does not require tempering.
•  Serve the Getti Chutney with Idli, Dosa, Vadas, or any other South Indian dish of your choice.
  

GETTI CHUTNEY RECIPE

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.

 

 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Discover a simple and nutritious chutney recipe made with Sorakkai, also known as Bottle Gourd. This South Indian Condiment alias Chutney is versatile and pairs perfectly with South Indian Breakfast dishes like Idli, Dosa, Uthappam, Paniyaram, and even rice. Get creative with this nutritious twist!

    The combination of sautéed onions, garlic, tomato, coconut, coriander leaves, and bottle gourd creates a flavourful base. Grinding them into a fine paste makes it smooth and consistent. The optional tempering of mustard seeds, urad dhal, dry red chillies, and coriander leaves adds a final touch of aroma and taste.

    Sneak in some healthy ingredients for your kids without revealing the ingredient. An Indian mother's clever strategy to introduce nutritious food to selective eaters in a wholesome manner.  Sometimes, children can be picky eaters, but finding creative ways to incorporate nutritious ingredients can be a good strategy. However, as they grow older, their taste buds become more discerning, and they may notice the difference in flavours.

    It's natural for kids to develop preferences and become more aware of the ingredients used in dishes. While it may be disappointing that they can now identify the ingredients added in a dish, it's also a sign of their growing maturity and awareness of different flavours.

    Nevertheless, I continue to explore and experiment with different chutney recipes. There are numerous variations you can try, and it's always exciting to discover new flavours and combinations. Who knows, maybe your kids will develop a liking for other chutneys or dishes as they continue to grow and explore different tastes!

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

    Indulge in the flavoursome and nutritious sorakkai/bottle gourd chutney that complements a variety of South Indian dishes. This easy-to-make condiment can be enjoyed with Idli, Dosa, Uthappam, Paniyaram and rice. Sneak in some extra veggies without your kids even noticing. Try this recipe today and elevate your meals with this delightful chutney!

    It's wonderful to have versatile chutneys like this that can be paired with different dishes. Enjoy your homemade Sorakkai Chutney! 

 

For more CHUTNEY RECIPES & CULINARY INSPIRATIONS, visit Essence of Life - Food

 

Cuisine - South India 
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 5
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes

 

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HOW TO COOK FLAVOURFUL SORAKKAI CHUTNEY RECIPE - HEALTHY BOTTLE GOURD CHUTNEY

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

INGREDIENTS:

For Sorakkai/Bottle Gourd Chutney :

Oil - 2 Teaspoons
Black Gram Dhal/Urad Dhal - 1 Tablespoon
Bengal Gram Dhal - 1 Tablespoon
Dry Red Chillies/Green Chillies - 5 Nos.
Asafoetida - 1/8 Teaspoon
Garlic - 6 Cloves
Onion - 1 No
Tomato - 2 Nos.
Bottle Gourd - 1 1/2 Cup
Coconut - 1/4 Cup
Tamarind - 1/2 Teaspoon
Coriander Leaves - 1 Cup
Salt - To Taste

 

For Tempering (Optional):

Oil - 1 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Black Gram Dhal/Urad Dhal - 1/4 Teaspoon
Bengal Gram Dhal - 1/4 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig

METHOD:

For Sorakkai/Bottle Gourd Chutney :

• Heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• The Dhals should turn into a golden yellow colour.
• Do not burn the ingredients which will alter the taste of the chutney.
• Add Dry Red Chillies and fry until it fluffs up.
• Sauté Garlic Cloves along with the above ingredients until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add chopped Tomatoes along with a dash of Tamarind.
• Meanwhile, Clean and chop the Bottle Gourd(Sorakkai) into small cubes (Do not remove the skin).
• Once the tomatoes turn soft and cooked, add chopped Bottle Gourd.
  
• Sprinkle 1/2 a Teaspoon of Salt and sauté it for a while on a medium flame.
• Add salt and give a quick stir.
• Lower the flame, cover and cook for about 5 minutes or until the tomatoes are well cooked.
• Add finely chopped Coriander Leaves to the above and cook for few seconds (until it wilts).
• Add the coarsely ground mixture and give a quick stir.
• Allow the Tomato & Coriander Chutney mixture to cool.
• Grind the ingredients to a smooth paste.
• For tempering, heat oil in a Pan, splutter Mustard Seeds on a medium flame.
• Add Black Gram Dhal/Urad Dhal & Bengal Gram Dhal to the above and fry on a very low flame for few minutes.
• Then add Dry Red Chillies cut into small pieces and finally add Curry Leaves and give a quick stir.
• Pour the tempering onto the Sorakkai Chutney and mix well.
  
• Serve Sorakkai Chutney along with Idli, Dosa, Uthappam, Paniyaram etc.,
• Goes well with Rice too.  Serve piping hot rice & Sorakkai Chutney with a drizzle of Ghee. 

SORAKKAI CHUTNEY - BOTTLE GOURD CHUTNEY

 

NOTES:

• Adjust the number of Dry Red Chillies to suit your spice level.
• Can substitute Red Chillies with Green Chillies.
  
• I have used normal Tomatoes in the recipes which are not tangy.
• So I added a dash of Tamarind for the required tanginess in this Chutney.
• If you are using Local Tomatoes/Nattu Thakkali can skip adding Tamarind or adjust accordingly.
• Add finely chopped Bottle gourd and cook until it turns soft.
• I usually do not peel the Bottle Gourds while using it in Poriyals, Kootu or Chutneys. The vegetable serves best with the peel too.
  

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.

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.

KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

     This Coconut Chutney with shallots is quick to fix Chutney recipe which goes along with Idli, Dosa, Vellayappam etc.,  The taste and flavour of this chutney comes from roasted Dry Red Chillies and Raw Shallots.  This is a typical Kerala Style Chutney, a chutney(liquidy) version similar to  Chuttaracha Thenga Chammanthi.  And tempering this Coconut Chutney is optional, serve this Spicy Chutney with a drizzle of Coconut Oil for an authentic Kerala Naadan Touch.
     I have a story for this Chutney. During my childhood days, my Dad used to take us for a trip, literally a holy trip to Chottanikkara and Guruvayoor every year.  During one trip he said he will take us to visit Thrissur Zoo, which he said is one of the oldest Zoo in India and also has a Museum in it.  We took a Bus from Ernakulam to Thrissur and it was almost 4 O' Clock by the time we reached Thrissur.  We were all famished and as it was past lunch time, all eateries said that the Lunch was over.   Only one Restaurant said they can prepare Dosa for us.  They served soft home-style Dosa with this Red Coconut Chutney with Shallots, our famished stomach didn't wait any longer, we devoured upon that hot Dosa and spicy chutney wholeheartedly. And later washed off our meal with refreshing Lime Soda.
     Since then we called this Coconut Chutney with Shallots as Thrissur Chutney at home, remembering the incident forever.

Cuisine - Kerala (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

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HOW TO MAKE KERALA STYLE COCONUT CHUTNEY WITH SHALLOTS

INGREDIENTS :

Coconut - 1 Cup
Dry Red Chillies - 4-5 Nos.
Shallots - 6-8 Nos.
Tamarind Paste - 1/4 Tspn
Salt - To Taste
Coconut Oil - 2 Tspns

METHOD :

• Heat 1 tspn of Coconut Oil, roast the Dry Red Chillies until they fluff up.
• Grind Shallots,  grated Coconut, Roasted Dry Red Chillies, Tamarind Paste and Salt in a mixer grinder/ in a blender.
• Grind it into a smooth paste, add few teaspoons of water if necessary.
• Collect the Coconut Chutney with Shallots in a serving bowl.
• Drizzle few teaspoons of Coconut Oil over it and mix well.
• Kerala Style Coconut Chutney with Shallots goes well with Dosa, Idli, Vellayappam etc.,

NOTES :

• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Tamarind Paste serves best for the recipe.
• Alternatively can Temper this Coconut Chutney in Coconut Oil.
• Splutter Mustard Seeds, Curry Leaves and pour it onto the Coconut Chutney.
• Can use any other vegetable oil too, but Coconut Oil gives an authentic taste.

TAMARIND DATE CHUTNEY

     Tamarind Date Chutney is an extraordinarily tasty combination and a must-have Chutney for Chaat items like Pani Puri, Bhel Puri, Papdi Chaat, Sev Puri etc.,  It is also served as a dipping sauce for Aloo Tikki, Samosa, Pakoras, Batata Dahi Vada. This Chutney imparts a sweetness to the Chaat items it is added into.
     Chutneys make Chaat items extravagant by adding flavour and taste unique to itself.  Tamarind date Chutney imparts a tanginess and sweetness along with a note of spiciness.  This sweet Chutney is prepared with Deseeded Dates, Tamarind and Jaggery(Cane Sugar).  Another version of the same chutney called Saunth Chutney is prepared just with Tamarind and Jaggery(Cane Sugar), dates are not added to this chutney.

Cuisine : North Indian
Recipe Type : Chutney, Dipping Sauce
Spice Level : Low
Difficulty : Easy
Author : SM

Preparation Time - 5-10 Minutes
Cooking Time - 15 -20 Minutes

INGREDIENTS :

Dates - 1/2 Cup
Tamarind Paste - 1/4 Cup
Jaggery(Cane Sugar) - 1/2 Cup
Red Chilli Powder - 1/2 Tspn
Chaat Masala - 1/2 Tspn
Dry Ginger Powder - 1/4 Tspn
Black Salt - 1/4 Tspn
Salt - To Taste.

METHOD :

• Melt the Jaggery(Cane Sugar) with 1/2 Cup of Water and strain for any impurities.  Keep it aside.
• Deseed the Dates and grind it into a fine paste.  If necessary add few teaspoons of water while grinding.
• Mix ground Dates and Tamarind paste along with melted Jaggery(Cane Sugar).
• Add Red Chilli Powder, Chaat Masala, Dry-Ginger Powder, Black Salt and Salt to the above and mix well.
• Pour this into a deep Saucepan and bring it to boil.
• Reduce the flame and cook for another 5-7 minutes on a low flame.
• Switch off the flame while the Tamarind Date Chutney is slightly thin.
• This chutney tends to become thicker when cooled down.
• Adjust the amount of water to make the chutney to suit your consistency.

NOTES:

• If you do not have Dates, make the same Chutney with other ingredients.  Increase the amount of Jaggery to this  Chuntey.  Sweet Chutney prepared without Dates is called Saunth Chutney.
• Adjust the sweetness by increasing/decreasing the number of Dates and amount of Jaggery(Cane Sugar) to the Tamarind Dates Chutney.
• Can serve this Tamarind Dates Chutney with Bhel Puri, Pani Puri, Sev Puri, Papri Chaat, Dahi Puri, Aloo Tikki, Batata Vada, Vada Pav, Batata Dahi Vada Samosa, Pakora, Vegetable Cutlet etc.,