QUICK N SPICY TOMATO CHUTNEY

Here's a quick n spicy tomato chutney recipe, which you can whip up in 15-20 minutes with only 3-4 ingredients to serve with any good South Indian snack:

Ingredients:

Tomatoes..... 5

Green/Red Chillies...: 8-10 if less hot, 2-3 more if u need spicier

Salt to taste

Garlic..... 2-3 pods (optional)

Method:

1. Heat 4 tbsp oil in a pan, add split chillies and fry for a minute.

2. Add sliced tomatoes & garlic pods and mix well. Fry until the entire water content of tomatoes disappears... the quantity almost halves at this stage. Keep stirring in between. The process takes about 15 mins.

3. Add salt.

4. Remove from fire and let it cool.

5. Grind in a mixer to a fine paste.

Note: At no stage is any amount of water added in the recipe... not even while grinding. Some people prefer this chutney as coarsely ground. This chutney tastes well with plain steamed rice, appams, dosas and idlis.

(This has no tempering of any sort.)

Sending this to :

CC - Roti Pachadi / Chutney

Srav's Culinary Concepts

Any One Can Cook - series 24

Hosted by - Taste of Pearl City

Dish it out - Tomato & Chilli

@ Kaarasaaram & Zesty Palette



Quick Easy Recipes @ Food Blog News

GROUNDNUT CHUTNEY

Ingredients:

Groundnuts........... 1 cup
Onions.................... 2 large
Cumin Seeds.......... 1 tsp
Dry red chillies...... 4-5
Curry leaves.......... 1 sprig
Tomatoes............... 2 sm
Tamarind Paste.... 1 tsp to 1 1/2 tsp
Salt to taste

For tempering:

Mustard seeds ....... 1 tsp.

Dry red chillies....... 2 (broken)

Curry leaves ......... 1 sprig

Asafoetida (hing).... a pinch

Method:

1. Heat 2 tbsp oil and deep fry roasted n peeled groundnuts until light brown. Drain and keep aside.
2. In the same oil, crackle cumin seeds, add curry leaves, dry red chillies, and hing. Then add the finely sliced onions and fry until light brown.
3. Add salt, tomatoes and stir until tomatoes are tender.
4. Remove from fire & keep to cool.
5. Transfer into a mixie and add tamarind paste. Grind to a fine consistency using a little water.

Variation:

You may add 2 pods of garlic while frying onions.
Also, another tempering of fried onions maybe added before serving.

You may also use about 6-8 green chillies instead of the dry red chillies.

Sending this to
Any One Can Cook ( series - 20 ) - Taste of Pearl City
&
Dish name starts with "G" - Learning to Cook

&

CC - Roti Pachadi / Chutney

Srav's Culinary Concepts

KARELA PEELS CHUTNEY

Ingredients:

Karela peels .... 1 bowl ( Peels of 3 small karelas)

Onion.............. 1 small

Green chillies ... 6-8

Garlic ............. 8-10 pods

Ginger ............ 1 small piece

Mint leaves ..... handful ( optional)

Curry leaves ... 1 sprig

Coriander seeds .... 1 tsp

Cumin seeds ......... 1 tsp

Chana dal ............. 1 tsp

Urad dal .............. 1 tbsp.

Tamarind ............ lemon sized

Asafoetida ........ a pinch

Red chilli powder .... 1/2 tsp

Salt .................. to taste

Jaggery ........... 1-2 tsp. ( according to your taste)

Oil ........ 4 tbsps.

Method:

1. Heat 2 tbsps. oil and fry the karela peels.

2. After 2-3 minutes add the onion and whole garlic. Stir fry for 2-3 minutes and put the curry leaves mint and tamarind lump ( no need to soak it), salt and jaggery. Stir for a minute and switch off the gas and let it cool.

2. In a different pan dry roast the dals and coriander and cumin seeds.

3. Grind the dry masala first and tip in the fried ingredients. Grind the chutney adding a very little water if required.

4. Heat 2 tbsps. oil and add asafoetida and red chilli powder. Mix it into the chutney. You may add mustard seeds also if you like. ( Add or reduce chillies according to your liking )

This stays good in the refrigerator for a few days. If you need to preserve it for a longer period, add more oil to the chutney while tempering.

This goes to the event - " CC - Roti Pachadi / Chutney

Hosted by - Srav's Culinary Concepts

RAW MANGO CHUTNEY

Ingredients:

Raw mangoes ..... 2 (grated)

Ginger ................ 1 tbsp

Garlic ................. 1 tbsp.

Mint leaves ......... 8-10 (for flavour)

Jaggery ............... 2 tbsps.

Red chilli powder ... 1 tsp.

Salt ...................... to taste

Oil ....................... 3 tbsp.

Method:

1. Grind the mango, ginger, garlic and mint leaves.

2. Heat oil in a pan and add the ground mixture and season it with chilli powder, salt and jaggery.

3. Stir fry on low flame for 3-4 minutes.

4. Let it cool and you can store it in the refrigerator.

Goes well with puris, parathas and snacks.

DRY GARLIC CHUTNEY

Ingredients:

Garlic ...... 2 pods (crushed)

Onion ....... 1 (grated) - optional

Red chilli Powder ....2-3 tbsp.

Dry coconut grated .... 1 tbsp.

Coriander powder ....1 tsp.

Cumin powder ......... 1 tsp.

Turmeric powder .... 1/2 tsp.

Salt ... to taste

oil ... 1-2 tbsp.

Method:

In a pan heat the oil and saute the onion till water dries, add garlic... stir fry and add all the other ingredients. The consistency has to be dry like crumbs.

RED CHILLI GARLIC CHUTNEY

Ingredients:

Fresh red chillies ............ 15

Garlic................................ 1 pod

Tomato puree ................ 2 tbsp.

Vinegar ............................ 1 tbsp.

Salt to taste

Oil

Method:

Wash and cut the red chillies. Grind all the ingredients to a smooth paste.

Heat about 2-3 tbsp. of oil and fry the chutney. Simmer for 3-4 mins.

It stays good for 8-10 days in the refrigerator.You can also freeze it.

COCONUT CHUTNEY

Ingredients:
Coconut ..................1 cup (grated)

Roasted gram dal .. 1/4 th cup

Green chillies ......... 1-2

Ginger .................. a small piece

Salt to taste

For tempering:

Mustard seeds ......... 1 tsp

Split urad dal ...........1/2 tsp

Dry red chillies ....... 1-2 broken

Curry leaves ............ 6-8

Asafoetida ................. a pinch

Oil

Method:

1. Grind the coconut, chana dal, ginger, green chillies adding a little salt and water to grind it.

2.Heat 1 tbsp. oil in a pan, fry all the ingredients and add the tempering to the chutney.

This chutney is served with idli, dosa, wada, pongal, upma.(all the South Indian snacks)

MINT CHUTNEY

Ingredients:

Mint leaves ........... 2 cups.

Coriander leaves ... 1 cup

Green chillies .......... 3-4

Onion ....................... 1 chopped

Roasted chana/dalia ... 1 tbsp (optional)

Garlic ............... 8-10 cloves

Ginger ............ small piece

Vinegar or lime juice .. 1 tbsp.

Salt to taste

Sugar .................... 1 tsp.(optional)

Method:

Grind all the above ingredients, adding a little water if required