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Wednesday, 23 November 2011

Mr& Mrs Cook: Breakfast Corner: Chutneys
10 different varieties Chutneys
Chutneys Sketch by: Mrs. Symala Kumari
1. Onion Tomato Chutney

Ingredients  varieties

1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. Oil

1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 pinch  asafoetida.


Heat the 1 tbsp. Oil adds to the other ingredients except seasoning. Grind either on stone, or in electric stone grinder, or in a mixie. Transfer to a serving bowl. Heat oil in a small crucible, add the seeds and asafoetida. When they splutter, add to the chutney. Mix gently. Serve with parathas, dosas, idlis, or just plain bread or toast.

Note: Reduce or increase the chilli content as per taste.

2. Peanut Chutney


2 cups peanuts
1/2 tbsp. red chilli powder
1/2 tbsp. salt
1 tsp. cumin seeds
2 tsp. sugar
2-3 pinches asafoetida

Roast the peanuts lightly. Rub the nuts with a wad of cloth when a bit cooled. This will remove the thin covering easily. Blow out the skins, sieve with a large-holed sieve if any skins are leftover. Put all the ingredients, with the nuts, in a dry grinder. Grind very coarsely. Transfer the contents to a mortar and pestle. Pound till the oil shows on fingers on touching. Serve dry with rice. Or mix into some plain yoghurt to make a thick chutney . This may be served with snacks like vadas or bajjis. Store in a clean dry jar.

3. Tamarind Chutney
1 cup cleaned tamarind
1/2 cup dates deseeded
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed cumin seeds
1 tsp salt
3/4 cup jiggery

Wash the tamarind clean. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan. Soak for a few minutes. Put to boil for about 7-8 minutes. Cool to room temperature. Blend in a mixie till smooth. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly. Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

4. Coconut Chutney

1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. Sugar

For seasoning:

1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida


Grind all the ingredients (except those for seasoning) together. Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference. Stone ground chutneys will always give a better flavour and texture. Grind till smooth. Heat oil and add the seasoning ingredients. Pour hot oil over the chutney. Mix gently. Serve fresh with dosas, idlis, upma, uthapams, vadas, etc.

5. Green All-purpose Chutney

15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed

Put all the ingredients, except oil and asafoetida , in a small mixie. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle.

Serve is a fried indian snack made of gram flour.

6. Pear And Mango Chutney

250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews
chopped finely.


Peel and mash and pear. Put 1 tbsp. Sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. Water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar.

7. Mint Chutney
1 cup cleaned washed and drained coriander
1/4 cup cleaned washed and drained mint leaves (pudina)
3 green chillies
1/2 lemon
20-25 peanuts
salt as per taste

Chop the coriander, mint leaves coarsely. Put all ingredients in a small blender . Blend till smooth. Add very little water if required. Remove with a rubber spatula. Store in a clean dry airtight bottle in refrigerator. Use on buttered toast, bread or in sandwiches as seasoning.

8. Pepper Chutney
5-6 large firm bell peppers
1/2tsp. cumin seeds
1 tsp. mustard seeds, crushed coarsely
15-17 dry red chillies, deseeded
8-10 flakes garlic
1 tbsp. soft brown sugar
2 tbsp. brown vinegar
salt to taste
3 tbsp. Oil

Deseed and chop bell peppers into roughly one inch square pieces. Grind all ingredients to a paste, except peppers, oil and salt. Keep aside. Heat oil in a heavy pan, add peppers, fry till they are bright and tender. Drain, keep them aside. Add paste to the remaining hot oil. Fry paste well, till oil starts to separate. Add salt, peppers, stir and check taste. Adjust any spices or salt if required. Cool and store in airtight jar

9. Karela Chutney
karela - 1
(chopped into smallo pieces)
tamarind - size of 1/2 a lemon
green chilli - 2

urad dhal - 1 tsp
mustard - 1 tsp
oil - 1 tsp
red chilli - 1
curry leaves - lots


Put all the ingredients in the blender and coarsely grind it. In a skillet, heat the oil and throw the seasoning items and once the mustard pops, add the ground karela and leave it for a couple of minutes. Before you shut the fire.

10. Pudina Chutney
  • Mint leaves - one bunch
  • Urad Dhal - 1/4 cup
  • Green Chillies - 2 or 3
  • Ginger - 1" piece
  • Garlic - 4 pods
  • Tamarind - 1/2" diameter ball
  • Oil - 2 tbsp
  • Salt to taste


Pick and clean the Mint leaves.  Wash them several times to get rid of the dirt.  In a large skillet, add oil and heat it.  When hot add the Urad Dhal and fry till it changes color to golden brown.  Then add Green chillies, garlic and ginger and keep cooking till they lose their raw smell.  Finally add the tamarind and Mint leaves.  Turn the heat down to simmer, before adding the mint leaves.  The mint leaves will start to wilt.  When a nice aroma emanates turn off the stove and remove the skillet from the stove. Allow to cool completely. Transfer the contents to a blender and make a smooth paste (Add water as needed).  Add salt and run the blender once to combine.  Serve with Idlies, Dosas or even Chappathis.  You can make a coarse paste with very less water and mix it with rice.  This is called the Thogayal.

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