Amer Chatni

Amer Chatni is a popular tangy-sweet chutney right from the heart of Bengal. Learn how to prepare Amer Chatni by following this easy recipe.

Ingredients:

• 4 medium Raw Mangoes (Kairi) (peeled and cut into thick slices)
• 2 tsp Oil
• 2 tsp Panch Phoran (Saunf, Methi, Jeera, Kalonji, Rai)
• 2 Red Chillies
• 1 cup Sugar
• Salt to taste
   
How to make Amer Chatni:

• In a pan, heat oil and add panch phoron and whole red chillies and stir till it crackles.
• Add the mango slices and sauté for a minute.
• Add r two cups of warm water to the mango slices followed by sugar.
• Cook on medium heat till the sugar melts and the consistency turns thick.
• Now add salt and stir again.
• In another pan, dry roast the remaining panch phoron and pound it to a powder.
• Remove the chutney from heat and allow it to cool.
• Add this powder on top and serve.
   

Green Chutney

Green Chutney is a very tasty Indian dish. Learn how to prepare Green Chutney by following this easy recipe.

Ingredients:

• 1 cup Fresh Coriander/Mint Leaves ( finely chopped) 
• 5-10 gms Ginger (chopped) 
• 4-6 Green chillies 
• A pinch of Hing 
• Salt to taste 
• 1 tbsp Sugar 
• 1 Onion (sliced) 
• 1/4 tsp Water(if required)

How to make Green Chutney:

• Grind all ingredients in a grinder to a smooth paste using 1/4 tsp water.
• Refrigerate and use when required.

Andhra Coconut Chutney

Andhra Coconut Recipe is a very tangy dish. Learn how to make Andhra Coconut Chutney by following our easy recipe.

Ingredients:

• 250 Gms of Coconut(Grated) 
• 1 pinch of Mustard Seeds. 
• Tamarind (2 leaves) 
• 4 Curry Leaves 
• Red Chilies 
• 1 tbsp Oil 
• 1 Glass water 
• Salt (to taste) 
• Coriander Leaves (for Garnishing)

How to make Andhra Coconut Chutney:

• Take a mixer or Grinder add grated coconut, 3 red chilies, tamarind, salt and glass of water and grind it.
• Once done with grinding, take a pan and add oil and heat.
• Now add mustard seeds, 1 red chili and curry leaves.
• Then add ground paste and mix well.

Suggestions: Serve with dosa, idly.

Green Chutney With Peanuts

Green Chutney With Peanuts is a tasty mint chutney with peanuts. Learn how to make/prepare Green Chutney With Peanuts by following this easy recipe.

Ingredients:


• 1 cup Fresh Coriander Leaves

• 1 cup Fresh Mint Leaves

• 1 tbsp Green Chillies (chopped)

• 1/2 cup Yogurt

• 1 tsp Cumin Seeds

• 1 tbsp Garlic

• 1/2 cup Peanuts

• 1 tbsp Lemon Juice

• 1 tsp Ginger (chopped)

• 1/2 tsp Tamarind Paste

• Salt to taste


How to make Green Chutney With Peanuts:

• In a blender, take cumin seeds, garlic, peanuts, lemon juice, yogurt, green chillies, salt, coriander leaves, mint leaves, ginger, tamarind paste and a little water.

• Blend it into a smooth paste.

• Adjust seasoning.

• Serve.

Burnt Garlic And Mint Chutney

Burnt Garlic And Mint Chutney is high on flavor and taste. Learn how to prepare Burnt Garlic And Mint Chutney by following this easy recipe.

Ingredients:



• 8-10 cloves of Garlic


• 2 cups Fresh Mint Leaves (torn)


• 1 tbsp Oil


• 1/2 tsp Black Salt (Kala Namak)


• 1 inch piece Ginger (roughly chopped)


• 2 Green chillies (roughly chopped)


• 1 1/2 cups Yogurt (whisked)


• 1 tbsp Lemon Juice


• Salt to taste

How to make Burnt Garlic And Mint Chutney:


• Take a pan and heat oil in it. Add garlic and sauté till light brown.


• Add black salt to the garlic and stir fry till the garlic is completely brown.


• In a mixer, take fresh mint leaves, ginger, green chilies and the sautéed garlic. Add 2 tbsp water and salt to it and grind into a smooth paste.


• Pour yogurt into the mixture and blend again.


• Now add some freshly squeezed lemon juice and salt to the paste.


• Sieve this mixture through a muslin cloth to get smooth paste.


• Serve chilled.

Kerala Style Avocado Chutney

Kerala Style Avocado Chutney is a very popular recipe. Learn how to make prepare Kerala Style Avocado Chutney by following this easy recipe.

Ingredients:

• 2 Ripe Avocados

• 4 Garlic cloves (pound and extract the juice)

• 1 tsp Lemon Juice

• Black Pepper to taste

• Salt to taste

How to make Kerala Style Avocado Chutney:

• Extract the pulp of avocado.

• Grind the pulp, garlic, lemon juice and pepper together making into nice chutney.

• Serve it with naan.

Aam Ki Chutney

Ingredients:
• 1 tsp Fenugreek Seeds (roasted)
• 2 sprigs Curry Leaves
• 1 pinch Mustard (for seasoning)
• 1 tsp Mustard Seeds (roasted)
• 1 pinch Asafoetida
• 1 1/2 tbsp Oil
• 500 g Raw Mango
• 4 Red Chillies (roasted)
• Salt to taste

How to make Aam Ki Chutney:

• Chop the raw mango into small pieces and grind them well.
• Mix red chillies, salt, mustard seeds, fenugreek seeds and grind.
• Spoon the rough paste to a serving dish.

For seasoning
• Take a frying pan and heat some mustard in oil for few minutes.
• Now add curry leaves and Asafoetida.
• Spread it on the chutney.

Suggestions:
Serve with hot rice and ghee or with roti or dosa.

Sesame Chutney

Ingredients:

• 1/2 Cup sesame seeds, roasted and grounded
• 3-4 Green chilies
• 1 tsp Turmeric
• 1/4 Cup cilantro
• 2 tbsp Tamarind paste
• Salt to taste

Tadka:

• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1 tsp Fenugreek seeds
• 1 Curry leaf
• 2 tbsp Oil

How to make Sesame Chutney:

• Grind all the above ingredients together, along with a little water, to make a thick paste.
• Prepare the tadka by heating the oil and putting all the ingredients in it.
• Season the paste with the tadka.
• Serve with Idlis and Dosas.
• Sesame Chutney is ready.

Vellarikka Pachadi

Ingredients:

• 2 Cups vellarika, finely chopped
• 1 Cup coconut, grated
• 3 Green chilies,
• 1/2 tsp Cumin seeds
• 3 Dried red chillies, cut into 6 pieces
• 2 Sprig curry leaves
• 1-1/2 tsp Mustard seeds
• 1 Cup curd
• Salt to taste
• 3 dsp Coconut oil

How to make Vellarikka Pachadi:

• Take a pan and heat little oil in it.
• Add cucumber with 2-3 tsp of water and salt to it.
• Cover and cook it for few minutes till the cucumber gets cooked, keep stirring.
• Grind coconut, mustard, green chillies and cumin seeds together to make a fine paste.
• Add the ground paste to it and cook over medium flame.
• Add little water if needed, the mixture should be thick.
• Mean while heat oil in another pan and sauté 1/2 tsp mustard seeds, red chilies, and curry leaves in it.
• Add this seasoning to the cucumber mixture.
• Remove it from the heat
• Allow the mixture to cool and combine beaten curd with the mixture.

Tindora Chutney

Ingredients:

• 500g Tindora (Coccinia Grandis)
• 1 tsp Urad Dal
• 1 tsp Mustard
• 3 green Chilies
• Curry leaves (few)
• 1 pinch Turmeric powder
• 2 tbsp Tamarind pulp
• Asafetida (little)
• 3 tsp Oil
• Salt to taste

How to make Tindora Chutney:

• Clean and wash the tindora. Chop them into very small pieces.
• Heat oil in a pan; add the slit chilies, tindora and salt.
• Cover with a lid and cook them for 5 minutes.
• When they are done remove from the heat and let it cool.
• Add tamarind, asafetida, and turmeric powder without adding water.
• Finally season it with urad dal, mustard seeds and few curry leaves.

Suggestions:

Serve it with dosa and ghee rice.

Raw Onion Chutney

Ingredients:

• 1/4 cup Red Onion (chopped)
• 3 red Chilies
• 1/4 cup Coconut
• 2 inch Tamarind
• Asafetida (a pinch)
• Salt

To Temper

• 1 tsp Oil
• 1/4 tsp Urad Dal
• 1/4 tsp Mustard Seeds
• Curry Leaves (a few sprigs)

How to make Raw Onion Chutney:

• Grind all the above ingredients to a smooth paste, with some water.
• Prepare the tempering by heating oil in a pan and adding urad dal, mustard seeds and curry leaves.
• Remove from heat when the seeds start to splutter.
• Pour the tempering over the chutney and mix well.

Orange Chutney

Ingredients:

• Peel of one Orange
• 1 tsp Bengal Gram Dal
• 1 tsp Urad Dal
• 1 tsp Mustard (seeds)
• 2 Chili (red and dry)
• Salt to taste

How to make Orange Chutney:

• Sauté orange peel, Bengal gram, urad dal, mustard seeds, and chilies for 2 minutes.
• Grind them in a mixer and add salt.

Suggestions:

Serve it with dosas and idlis.

Methi Chutney

Ingredients:

• 50 g Methi seeds (fenugreek)
• 150 g red Chilli powder
• 1 tsp Cumin seed powder
• 1 tsp Garlic powder
• 1 tsp Sesame (roasted)
• 1 tsp Aamchur powder (dry mango powder)
• A pinch of Hing (asafetida)
• Salt as per taste
• 1 tsp Oil

How to make Methi Chutney:

• Heat oil in a pan and roast the methi seeds.
• Then add chilli powder, garlic, seasame, cumin, amchur and a pinch of asafetida and roast for one minute. Grind them together.
• The chutney is ready to serve. It can be stored for a long time.

Suggestions:

Serve it wit pancakes, dosas, rice, or idlis

Green Tomato Chutney

Ingredients:

• 1/4 kg green Tomatoes
• 6 Garlic cloves
• 4 green Chilies
• 1 tsp Cumin seeds (Jeera)
• 100g Sesame seeds (roasted)
• 1 inch Tamarind (ripe, soaked)
• 1 tbsp Oil
• Salt to taste

How to make Green Tomato Chutney:

• Add oil in kadai and roast the jeera, garlic, and green chilies. Keep them aside.
• Cut tomatoes into 4 pieces and add them in the same oil.
• Cook them till they become tender.
• Cool the tomatoes and grind them together with the roasted ingredients in a mixer and add salt to it. .

Suggestions:

Serve with plain rice.

Celery Chutney

Ingredients:

• 1 Celery Stem (with edges removed)
• 2 Green Bell Peppers
• 2 Tomatoes
• 1 small Onion
• 2 Green Chilies
• 3 tbsp Coriander Seeds
• 1 tsp Fenugreek Seeds
• 1 tsp Tamarind Pulp
• ½ tsp Cumin Seeds
• ½ tsp Turmeric
• 5 dry Red Chilies
• ¼ tsp Asafetida
• 2 tsp Oil
• Salt (as required)
• Water (as required)
How to make Celery Chutney:

• Wash celery, green bell pepper, tomatoes, onion and green chilies thoroughly.
• Chop the vegetables into medium pieces. Set aside.
• Place a saucepan over heat and heat oil.
• Add coriander seeds, fenugreek seeds, cumin seeds and dry red chilies. Stir fry.
• Add the chopped vegetables, turmeric and asafetida. Stir fry till the veggies appear a little cooked.
• Remove the saucepan from heat and transfer the contents onto a plate. Leave it for cooling.
• Now, add the contents to a blender and grind into a fine paste, adding water as required. Do not add too much water since the chutney should be of thick consistency.
• Add salt and tamarind pulp. Blend.
• Serve the spicy chutney with rice or chapatti.

Carrot Chutney

Ingredients:
• 1 cup Carrot (grated)
• 1 tsp Bengal gram Dal
• 1 tsp Mustard seeds
• Asafetida (a pinch)
• Curry leaves (few)
• 4 dry Chilies
• 2 tsp Oil
• Salt to taste

How to make Carrot Chutney:
• Heat oil in a kadai or a wok.
• Add muster seeds and let it splutter.
• Add Bengal gram, curry leaves, dry chilies, carrot and asafetida.
• Cook them for 5 minutes and grind them in a mixer.
• This chutney goes well with dosas and idlis

Radish Chutney

Ingredients:

• 2 Medium sized radish (grated)
• 7 Green chilies
• 2 tbsp Tamarind paste
• 2 Garlic cloves
• 2 tsp Jeera
• 1/2 tbsp Oil
• Salt to taste

For Tadka:

• 1/2 tbsp Oil
• 1 Red Chili
• 1/2 tsp Urad Dal
• 1/4 tsp Mustard seeds
• 1/4 tsp Jeera
• Pinch of Hing

How to make Radish Chutney:

• Fry green chilies in oil and set aside.
• In the same oil, fry grated radish for 5 min.
• Grind all the ingredients together with chilies and radish.
• For tadka, fry all the ingredients in warm oil.
• Add the tadka to the chutney and serve.
• Radish Chutney is ready.

Onion Chutney

Ingredients:

• 4 Onions
• 3 tsp Urad dal
• 3 tsp Channa dal
• Dry red pepper
• 2 tsp Tamarind paste
• Oil for frying

How to make Onion Chutney:

• Cut the onions
• Heat the oil.
• Fry dal and red pepper till roasted.
• Fry onion pieces till they are wilted.
• Grind dal, onions, tamarind paste and salt to make a paste.
• Serve it with roti.

Imli Ki Chutney

Ingredients:

• 1/4 cup Tamarind
• 2 cups Dates
• 1 tsp Chilli powder
• 1 cup Jaggery
• A pinch of Asafoetida
• Salt to taste
• 4 cups Water

How to make Imli Ki Chutney:

• Wash the tamarind and dates.
• Put them in a pan and add asafoetida, jaggery, chilli powder and salt.
• Pour 4 cups of water and boil for about 20 minutes.
• Allow it to cool. Sieve the mixture.
• Imli ki Chutney is ready. Keep it in refrigerator.

Chana Dal Chutney

Ingredients:

• 120 gm Chana dal
• 4 tsp Ghee
• 10 Green chillies, chopped
• 1 Coconut, grated
• 2 tsp Whole mustard

How to make Chana Dal Chutney:

• Fry dal and green chillies in ghee, until light brown.
• Grind coconut, fried dal and green chillies together.
• Fry whole mustard in ghee.
• Add it to the chutney.
• Serve with Dosa.
• Chana Dal Chutney is ready.