GARLIC CHUTNEY
INGREDIENTS
Garlic chutney is an universal chutney which adds proper spiciness to both the northern and southern dishes. Garlic chutney is always hot and is made to last for at least six months to an year.
250 gms. of Garlic pods which are of Hot variety.
50 gms. of Chilli powder
3 ladles of edible oil
3 spoons of salt (table spoons)
1 Spoon of Mustard seeds for tampering
METHOD OF PREPARATION
Mash Garlic in a wooden pound and mortar. If you don't have wooden , use metal pound. Go on beating the Garlic till Garlic is almost 3/4 th mashed. Now add Chilli powder and salt. Start pounding for at least fifteen minutes. You will find a very hard mass of Red Garlic and Chilli powder. Take out the chutney in a clean bowl. Take oil in a tempering Ladle (Karandi) and add mustard seeds. When Mustard starts to crackle, Pour the oil on Chutney . Take out the red chutney and taste for salt. If you find salt is proper, Take a clean glass jar and fill up the chutney. This chutney is to be used along with plain edible oil which is used to thin down the chutney. This chutney will last for at least one year without any problem Remember that this chutney is very hot, so always take care to tone down the hotness with oil/ghee. VARIATIONS You can add 30 gms. of Tamarind to make a sour Garlic chutney. For children, reduce the hotness by adding a lot of Dry Copra powder and oil. Both the variations will last long. This chutney can be eaten with Khichadi, Upuma, Dosai, Idlies ,Dhoklas, Samosas etc.
KOTHUMALLI CHUTNEY (CILANTRO CHUTNEY)
METHOD OF PREPARATION
Pluck out only the leaves of Kothumalli /Cilantro. It should come to at least one and half to two cups. Make small pieces of ginger, chillies and Garlic and add to Kothumalli leaves Now powder Jeera coarsely and also powder Groundnuts in a mixi bowl.
Once the powdering is over, add Kothumalli mix and run the mixi on churn speed only. Take care that you DON'T MAKE A SMOOTH PASTE . At churner speed, the Chutney will be slightly coarse , but the real taste lies in it being coarse. Now take it out of the mixi bowl and taste for ingredients. If you feel that you need to add anything, add now. Also please don't forget to add lime Juice at this stage. Adding sugar is optional. With Dhoklas, Bhajjis and other savories, the sugar variety will taste beautiful. With idlies and Dosais, the non sugared version will be fine.
Put the chutney in a Glass bowl (medium sized) and keep it covered. It is prudent to put it in fridge till lunch/ dinner time. Try this out and let me know the result.!!
If you don't have Groundnuts, you may use Roasted Bengal Gram( Pottu kadalai- oduchhu kadalai). Take care to make this chutney slightly hot. You may use 1/4 cup of Coconut grating in place of Groundnuts too. This taste will be very different.
INGREDIENTS
1 bunch of Kothumalli /Cilantro
2 Two to three cloves of Garlic
1" piece of Ginger
2 Green chillies
1/4 spoon of Jeera powder (coarse)
2 Table spoons of Groundnuts
1/4 spoon of salt
1/2 Medium sized Lemon
1 spoon of Sugar (optional)
TOMATO CHUTNEY
Ingredients:
Tomatoes red ripe one 8-12 nos.(wash well
Green chilies 2-3 deseeded & finely chopped
Chillie powder - 3/4 tspn.
Turmeric Powder - 1/2 tspn
Ginger - 1" pc shredded
salt to taste
For Seasoning
Red Chilies (dry) 2 no deseeded & broken up into pcs.
mustard seeds 1tspn.
Curry Leaves a sprig
Channa Dhal 1 tbsp. (soak the dhal in hot water for 15 mins. drain & keep)
Paal perughayam 1/2 tsp. powder
Oil - 1 tbspn (Yellu oil)
For Garnishing:
Corriander leaves -1 tbsp
Lime Juice - 2 tbspns.
Direction:
In a pan heat the oil & add mustard seeds, curry leaves, dry chillies, soaked channa, & asafotedia, fry till dhal is becoming brown & the mustard seeds crackle. Now add the green chillies, ginger, tomatoes, chillie pwd, turmeric pwd & salt. Fry till all the ingredients are well blended & the tomatoes are becoming soft, add 1/2 glass water mix well cover & leave to cook on low heat till a thick gravey like consistency is reached. Remove from heat leave to cool down a little, add the lime juice mix well, sprinkle with chopped corriander leaves & serve.
Coconut Chutney
Ingredients
Coconut 1/2 cup grated
Pottu Kadalai- 3 tbspns or Channa Dhal 3 tbspns fried
Green chillies 4-6 nos
Salt 1/2 t.spoon
Limejuice - 1/2 -1 tspns
For Seasoning:
Mustard - 1/2 tspn; Urud dhal-1tspn; Curry leaves a sprig; 2- dry red chillies deseeded & broken up: oil - 2tbspns.1/4 - 1/2 tspn. Paal Perugayum pwd.
Method
Grind all the above Ingredients, add limejuice; mix well. Season with the Seasoning & serve with Iddly, dosa; adai; uppuma; etc.,
Tip:
You could use red chillies instead for a variation; also instead of limejuice you could grind the ingredients with a small marble size ball of tamarind.
Ginger Chutney
Ingredients:
100 g - Ginger
1 teaspoon - Urad Dal
1 teaspoon - Fenugreek
2 Red Chillies
1 Green Chilli
1 bunch Coriander Leaves
2 teaspoons - Jaggery
1 teaspoon - Tamarind Paste
Oil and Salt to taste
Mustard for seasoning
Method:
1. Roast urad dal, fenugreek and red chillies with a little oil till it turns brown.
2.Put all ingredients into Jar.
3.Inch 5 times or till powdered.
4.Stop, add water, stir and run on Speed 1 for 30 seconds.
5.Season with mustard.
MINT CHUTNEY
Ingredients:
2 bunch fresh Mint Leaves
4 small Green Chillies
4 teaspoons roasted Urad Dal
Small lime sized Tamarind
A few Coriander Leaves
Salt to taste.
Method:
1. Fry mint leaves & coriander leaves for a few minutes in a frying pan with 2 teaspoons of oil.
2. Grind
ONION CHUTNEY
Ingredients:
3 Onions
A little Tamarind
4 Red Chillies
4 tablespoons Urad Dal
One pinch Asafoetida
Salt to taste
Method:
1. Peel & chop onions. Fry with a little oil in a fry pan.
2. Fry urad dal, asafoetida & red chillies with a little oil.
3. Grind as per instructions.
Brinjal Chutney
Brinjal Chutney ½ kg Brinjals; 1 tspn Chillie Pwd; ½ Tspn. Turmeric Pwd; Salt to taste; Seed less Tamarind as big as a gooseberry; ¼ cup Yellu Oil for frying Brinjals; Green Chillies that turn red 6 nos. ½ tspn Asafetida pwd; For Seasoning: 4-6 Tbspns Yellu Oil (you could use the oil from the fried brinjals); 1 tspn. Mustard Seeds; Curry Leaves a Sprig; 2-3 Dry chillies de seeded & broken up;
Wash & cut the Brinjals into cubes – keep aside. Take a Kadai (wok) add oil for frying the Brinjal pcs. – fry till the Brinjals change colour & are soft – remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green chillies that turned red, along with the Tamarind & salt to a fine paste & keep aside. Now take a kadai, pour the oil kept for seasoning – when oil is hot add the seasoning ingredients & fry till Mustard seeds crackle, add the Chillie pwd, Turmeric Pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface – now add the fried brinjal pcs. & Asafetida pwd mix well & continue to fryfor another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat – cool –Bottle & use.
Sun Sep 30, 2007 6:59 pm
