coconut chutny type#2

Coconut chutny type#2

I have posted the simple yet tasty version of coconut chutny earlier. This is the second version of the different varieties of coconut chutnies I make.

This particular chutny is sweet,tangy and hot and goes well with idlis.I should make a point here in advance that this is bit sweet in taste ,every chat lover might like the taste as this chutny too has most of the flavours in chat, viz. Sweet,tangy,hot.However may not be for hot chutny lovers.

The required ingredients for making idli chutny are:

1.  Freshly grated coconut 1 cup
2. Roasted channa dal/ phutane/ hurigadale 1/4 cup
3. Green chilies 2-3 
4. Cleaned coriander about 1/4 cup
5. Tamarind 2 tsp  or 1 tbsp
6. Jaggery1-2 tbsp
7. Salt to taste
8. Water as required for grinding

For tempering/tadka:

1. 1 tbsp cooking oil
2. 1 tsp mustard seeds
3. 1/2 tsp cumin/ jeera
4. 1 tsp black gram/ udad dal
5. 1/2 tsp turmeric
6.  1/4 tsp asafetida/ hing

Method of making idli chutny:

• Put all the ingredients of list 1 to a mixer jar.First churn a bit without water until phutana is ground coarsely. Then grind to make fine chutny adding required amount of water.
• Take the ground chutny to a vessel.
• For tempering,heat a tadka pan,add oil,then add black gram.when black gram turns light golden add mustard seeds and jeera.when they crackle,switch off the flame.
• Add turmeric and asafetida.

 Pour the tempering over the ground chutny and mix well.

Serve with hot idlis.The kids sure will love this taste!!
You can always increase or decrease the quantity of ingredients to suit to the taste of your family.This recipe gives just an idea.

green tomato chutny

Green tomato chutny

no onion,garlic,coconut,ginger, n no dals!!

This is a super tasty,sweet n sour chutny.This is my grand mother's recipe.So I am the third generation preparing this chutny.I used to help my grandmother grind this chutny in the black coloured,stone 'khalbatta' (mortor n pestel)that is still there.That way I remember the ingredients that were put in the chutney.
My grand mother's food always tasted the best  as she used to cook her everyday food on 'sigdi'.And I must say,there is some X factor adds to the taste of hand ground chutny. 
The unique thing about this chutny is that there is no ginger,garlic,coconut. even the udad dal or channa dal are not added to it.That gives a different taste to this chutny recipe!
This tastes best with hot rice and ghee,jowar roti,hot chapati.

The ingredients are:

1. green tomatoes 3.med. sized
2. green chilies,6-7
3. roasted groundnuts,a handful
4. roasted til or sesame seeds, 1-2 tbsp
5. jaggery 2-3 tbsp
6. salt as per taste
7. oil 1 tbsp

Ingredients for tempering:

1. 2 tsp cooking oil,
2. 1 tsp mustard seeds,
3. hing (asafoetida)1/4 tsp
4. turmeric 1/4 tsp

Method:

• wash and wipe clean the green tomatoes  and green chilies
• cut the tomatoes lengthwise
• heat a small kadhai
• add 1 tbsp oil
• add the chopped tomatoes and green chilies.
• saute till soft.At this stage it will be a very pungent aroma of green chilies all around. so to avoid it you can saute it covered.
• once the tomatoes n chilies are soft,switch off the flame and let cool.
• add the cooled stuff,groundnuts,til,jaggery and,salt  to a mixer jar and grind .some like the texture of the chutny bit coarse,some smooth. so grind as you like.

For tempering:

• heat oil in a tadka pan.
• add mustard seeds.let crackle.
• switch off the flame.Add hing(asafoetida) and turmeric powder.
• Add to the ground chutny.

In this chutny the dominating flavours are sweetness of jaggery,sourness of tomatoes and the aromatic hing!!
Try this and let me know how you liked it!

Kayi chutny/coconut chutny/ type#1

Kayi chutny/coconut chutny type#1

ತೆಂಗಿನಕಾಯಿ ಚಟ್ನಿ ರೀತಿ ೧

I make different varieties of coconut chutny.It depends on the food item it will go with.I know there can be hundred one variations and this first type of it is the simplest to go with appe or paddu and dhokla.

Ingredients for chutny:

1. Fresh coconut chunks-1/2 cup
2. Roasted dalia or fried gram/puthana 3 tbsp
3. Green chilies 2 nos.or as required.
4. Sugar 1/4 tsp
5. Jeera/ cumin-  1/4 tsp
6. Salt to taste.
7. Fresh ,cleaned coriander a handful.

For tempering:

1. 1/2 tbsp oil,
2. Split black gram 2 tsp
3. Mustard seeds 2 tsp
4. hing a pinch
5. Curry leaves... a few.
6. Water to dilute.

Method:

•  Put together all the ingredients mentioned in the first list.
• Grind to a paste using water.
• Take out to a vessel.
• Prepare the tempering using ingredients of the 2nd list. Add to the ground chutny.

There is no sourness added neither there is smell of garlic nor ginger.Sometime simple food tastes excellent!!

udad daal chatni powder

udad daal chutny powder/ಉದ್ದಿನ ಬೇಳೆ ಚಟ್ನಿ ಪುಡಿ

ingredients:

1. 2 cups udad daal
2. 1 cup chana daal
3. 1/2 cup til (sesame seeds)
4. 1 cup peanuts
5. 3/4 cup dry coconut grated
6. 1/2 cup red chili powder.
7. 2 string curry leaves
8. 2 tsp tamrind
9. 1 tsp hing
10. 1 tbsp gud
11. 1 tbsp oil to roast all the ingredients
12. salt to taste

method:

• in a kadhai roast all the ingredients separately in little oil and let cool.
• grind coarsely in a mixer.
• store in a air tight jar

This chutny powder goes very well with idli,curd rice, plain rice with ghee and chakli(murukku)! 

oh ya chakli is dipped in the chutny mixed in plain yogurt. A typical north karnatak style I guess!