PEANUT MINT CHUTNEY RECIPE

Ingredients:

Peanuts: 1/2 cup
Fresh Mint Leaves: 1/2 cup, packed
Onion: 1 large sized
Green Chillies: 6
Tamarind Extract : 1 tbsp or as needed
Salt to taste
Oil: 2 tsp

For Seasoning:

Mustard Seeds: 1/2 tsp
Urad Dal: 1/2 tsp
Cumin Seeds: 1/4 tsp
Hing: 1/8 tsp
Oil: 1 tsp

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How to make Peanut Mint Chutney

. Heat a heavy bottomed pan on a medium heat, slowly roast the peanut to golden brown color. Cool and rub the skins off.
. Heat oil in a pan and add the chopped onions and slit green chillies.
. Fry the onions until light brown color. Take them out of the pan and set aside.
. In the same pan, add the mint leaves and fry for 3 – 4 minutes and turn off the flame and allow it to cool.
. Grind the roasted peanuts, tamarind pulp, sauteed onions, sauteed mint and some salt to a smooth paste by adding little water.
. Transfer the chutney into a bowl and keep it aside.
. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.
. When the seeds stop popping, add the hing and stir for a few seconds and turn off the heat.
. Pour the tempered ingredients over the chutney and combine well. Serve with idli, dosa , pongal or upma.

Enjoy!
peanut mint chutney
COCONUT AND RAW MANGO CHUTNEY RECIPE

Ingredients :

Chopped Fresh Coconut : 1 cup
Peeled and chopped raw mango : 1/4 cup
Green Chillies : 5 to 7
Dried Red Chilli : 1
Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Chana Dal : 1/4 tsp
A pinch of hing
Few curry leaves
Oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Coconut and Raw Mango Chutney

. Heat a teaspoon of oil in a pan. Add the split green chillies and fry for a minute.
. Turn off the heat and allow it to cool.
. Put the chopped coconut, chopped mango, green chillies, salt and little water in a blender and grind into a smooth paste.
. Transfer the chutney into a bowl and set aside. Heat oil in a pan for seasoning.
. Add the mustard seeds, chana dal and urad dal and let them splutter.
. When they start to splutter, add the red chilli, hing and curry leaves and fry for few seconds.
. Add this tadka to the chutney and mix well. Serve with idli, dosa, or rice

Enjoy!
kobbari mamidikaya pachadi
TOOR DAL CHUTNEY RECIPE

Ingredients :

Red Gram / Toor Dal : 1 cup
Red Chillies : 8 to 10
Tamarind : Gooseberry sized ball
Onion : 1 small sized
Cumin Seeds : 1 tsp
Oil : 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Toor Dal Chutney (Kandi Pachadi )

. Heat oil a heavy bottomed pan.
. Add the red gram, cumin seeds and red chillies and roast them on low flame till they turn into golden brown color.
. Switch off the flame and allow it to cool. Peel and chop the onion into small pieces and set aside.
. Grind the roasted red gram, tamarind and salt to a coarse paste by adding water.
. Now add the chopped onion and grind for few seconds.
. Serve with hot steamed rice and dollop of ghee.

Enjoy!
kandi pachhadi
TOMATO ONION CHUTNEY RECIPE

Ingredients :

Tomatoes : 4
Onions :2
Turmeric Powder : 1/4 tsp
Red Chilli Powder : 1 tsp or to taste
Tamarind : 1 inch piece
Mustard Seeds : 1/4 tsp
Urad Dal : 1/4 tsp
Curry Leaves : 1 sprig
Hing : 1/8 tsp
Oil : 2 tsp
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Tomato Onion Chutney

. Wash and chop the tomatoes and set aside.

. Peel and chop the onion into pieces and set aside.

. Heat a teaspoon of oil in a wok and add the chopped onions and fry till the onions are translucent.

. Now add the chopped tomatoes, tamarind and turmeric powder and cook till tomatoes are soft and pulpy.

. Switch off the flame and let it cool completely.

. Grind the cooked tomato mixture, salt and red chilli powder by adding little water.

. Transfer the chutney to a bowl and set aside.

. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.

. When the seeds stop popping, add the curry leaves and hing. Stir for a couple of seconds and switch off the heat. Pour over the chutney and combine well.

. Serve with dosa, idli or pongal.

Enjoy!
tomato  onion chutney
PEANUT AND TOMATO CHUTNEY RECIPE

 Ingredients :

Tomatoes : 3 small sized
Peanuts : 1/2 cup
Green Chillies : 3 – 4
Tamarind : 1 inch piece
Dried Red Chillies : 1 or 2
Oil : 2 tsp
Turmeric Powder : 1/8 tsp
Mustard Seeds : 1/4 tsp
Curry Leaves : 1 sprig
Hing : 1/8 tsp
Salt to taste

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Peanut and Tomato Chutney

. Dry roast the peanuts till they change color. Remove from the flame and let them cool completely.

. Rub the roasted peanuts with hands to remove the skins.

. Heat a teaspoon of oil in a pan. Add the split green chillies and fry for a minute. Take them out and set aside.

. Now add the chopped tomato, tamarind and turmeric to the pan and cook till tomatoes are soft and pulpy.

. Switch off the flame and let it cool completely.

. Grind the roasted peanuts and fried green chillies into a powder. Now add the cooked tomatoes, salt and water and grind again.

. Transfer the chutney to a bowl and set aside.

. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds and let them splutter.

. When the seeds stop popping, add the curry leaves, broken red chillies and hing. Stir for a couple of seconds and switch off the heat. Pour over the chutney and combine well.

. Serve with dosa, idli, upma or pongal.

Enjoy!
tomato-peanut-chutney
COCONUT CHANA DAL CHUTNEY RECIPE

Ingredients :

Fresh Coconut : 1/2 cup
Bengal gram / Chana Dal : 1 tbsp
Dried Red chillies : 4
Tamarind : small piece
Salt to taste
Oil : 1/2 tsp

 
For Tempering :

Mustard Seeds : 1/4 tsp
Chana Dal : 1/4 tsp
Urad Dal : 1/4 tsp
Cumin Seeds : 1/4 tsp
Dried Chilli : 1
Oil : 1 tsp
Curry leaves

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Coconut Chana Dal Chutney

. Heat oil in a pan.
. Add and fry the chana dal until it becomes golden color.
. Then add the red chillies and fry for a minute.
. Switch off the flame and let them cool completely.
. Grind the coconut pieces,tamarind, roasted chana dal and salt to a smooth paste by adding little water.
. Transfer the chutney into a bowl and set aside. Heat a teaspoon of oil in a pan for seasoning.
. Add the mustard seeds, chana dal, cumin seeds and urad dal and let them splutter.
. When they start to splutter, add the red chilli and curry leaves and fry for a few seconds.
. Add this tadka to the chutney and mix well.
. Serve with idli, dosa or pongal.

Enjoy!
coconut dal chutney
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