Kothambari chutney (Coriander chutney)

Ingredients

Grated coconut               --   ½ cup

Red Chillies                    --     5-6

Coriander seeds             ---    ½ tsp

Mustard seeds               ---     ¼ tsp

Coconut oil                   ---     ½ tsp

Salt to taste

Curry leaves     few

Method

Grind  coconut, red chillies, salt   and coriander seeds   into a fine paste.  Tadka with mustard and curry  leaves.   Goes excellent with Dosa and Idli.

Andhra Chutney

Andhra Chutney

This is a very quick chutney  which can used for chappathi and poori.   I learnt this     from our neighbor aunty Sujata  she is from Rajamundry, Andra Pradesh. 

Ingredients

Besan  (kadala podi)               --    1  tbsp

 Chopped ginger                     --     ½ tsp

Chopped green chilly              --     ½ tbsp

Channa Dal   (kadala parippu)  --  1 tsp

Coriander leaves chopped      --- 1 tsp

Jeera                                            ½ tsp

Curry leaves                            ---  few

Oil                                           ---  1 tbsp

Method

Mix the besan in 1 cup of water  and keep aside.

heat kadai  put oil in it… add jeera  fry for 1 min.,   then add channa dal.  When it turns in to lightbrown add chopped ginger, green chilly, coriander leaves and curry leaves.    Fry  for 1 min.,  then add Besan water and stir for 2-3 min continuously  till it becomes thick  consistency.    Serve hot with chapathi or poori

 

Mysore Masala dosa chutney

Ingredients   

Red chillies                     ---  10 nos

Channa dal                    ---   1 tbsp

Ginger                            ---    ½ inch

Garlic                             ---    2  -  3  flakes

Clove                             ---    2  -  3

Cinnamon                    ---    ½ inch

Salt to taste

Method

Grind all ingredients in to a fine paste.    Core Ingredient of mysore masala Dosa.  This chutney is applied on the dosa.

 

Green chilly chutney

Ingredients

Grated coconut        --          ½ cup

Green chillies           ---         5  -  6

Curry leaves few

Oil for  tadka

Mustard                    ---        ¼ tsp

Salt to taste

Method

Grind coconut , salt and green chilly in to fine paste.  Temper with mustard and curry leaves.   Goes excellent with dosa  and chapathi.

RAISIN CHUTNEY (CHANDRA MANDAL)

RAISIN CHUTNEY (CHANDRA MANDAL)

This  is a special dish which I tasted only in VenkatRamana Temple, Thayyil, Kannur and that too during Navaratri season only.   My mom-in-law  used to prepare this very well and she taught me how to prepare.

Ingredient

Grated   coconut       1tbsp

Red chilly                    4 nos

Green chilly                3

Tamarind                      1 lime size ball

Jaggery                          1tbsp

Coriander  leaves         2tbsp chopped

Salt to taste

Raisins (kismiss)                 15 to 20

Method

Soak raisin in hot water  for 15 min.

Grind  grated coconut, chillies, salt , coriander leaves and jaggery into fine paste. Then   smash soaked raisin  and mix into  the  paste.  Then heat oil in kadai put mustard seeds and curry leaves..pour this on  the paste and mix well. U can store it in fridge for 1 week.

Salted Mango Chutney (mitta ambuli chutney)

In Konkani  Pickle is called  Nonche.  From olden days Konkanis are well known for their pickles and pappads.   Many  different varieties of pickles are made from different varieties of vegetables.   In these Mango plays  a vital role.  Unripe  mango  is used as fresh and salted for pickles.   To prepare salted mango, unripe mangoes in mango season are kept in ceramic jars alongwith water up to the neck lever of the jar and rock salt for a period of not less than 2-3 months.  These jars are kept away from sunlight and are tightly closed.   These salted mangoes  are called  “Khola Ambo” or “Mitta Ambuli”.   These salted mangoes are used in non-mango season and mostly in rainy season to prepare quick chutneys and curries.

Ingredients:
salted mango        ---  ½ of big one or  an averaged sized one
 Gandari chilly      ---    10to 15   or          ( 3-4 green chilies)
A pinch of  asafetida  (hing—kaayam)

Coconut oil ½ tsp

Method:

Soak the mangoes in water for sometime to remove the excess salt. Discard the water. Grind mangoes ,green chilies and asafoetida to a smooth paste without adding much water. grind into smooth paste no need to add salt bcz mangoes have salt in it..take ground masala into boil  add ½ tsp coconut oil on top of it mix well.

Jeere meere chutney(black pepper& cumin seed chutney)

Grated   coconut                         1cup

Red chilly roasted in little oil      5

Jeera                                           1tsp

Black pepper(meera)              2tsp

Tarmind  pulp                         ½ tsp

Salt to taste

Coconut oil                              1/2tsp

  

Method

Heat oil  fry jeera and meera for  2- 3 min. then let it to cool.

 Then grind it with  grated coconut, red chilly, salt and pulp..use little water when grind. Nice combi with white rice ..

 

Spicy chilly dates  chutney..

Dates                   10 to 15

Chilly          powder.     2tsp

crushed      garlic      1tsp

crushed      ginger      1 tsp

Lime juice             1tbsp

Methi    seeds         ¼ tsp

Mustard              1/2tsp

Curry leaves few

Sugar              1tsp

Oil.                   1tbsp

Hing                ½ tsp

 Method

Deseed dates and cut into 4.         Heat oil in pan add mustard seeds then add methi  fry for a min then add ginger and garlic fry it till  light brown.  then   add curry leaves, hing , chilly powder  fry it for 2 min..then  add   chopped dates and salt,  sugar  fry for a min.   switch  off the gas add lime juice.   Goes well with biryanis…