50 Most Wanted Original Chutney Making Recipes Part 1

50 Most Wanted Chutney Respires

From recipes2u.tk

Main Source Document: http://recipes2u.tk

1000 Original recipes from http://recipes2u.tk

Beverage,Breakfast,burgers,Chaat,ChutneyConjeeCurry,Dosa,Dried,Gravy,Grilled,Idli,Jam,Kadhi

,Laddu,Paratha,Pickle,Preserves,Rice,Rotti,Salad,Sambar,Sandwich,Soup,Stuffed Curry ,Upma and many

more methods

1. corriander chutney

2. kobbari chutney

3. Pesarapappu chutney

4. dhaniyala pacchadi

5. Allam pacchadi

6. Corriander Mint Chutney

7. Chilli Chutney

8. Betel Leaf Chutney

9. Red Chilli Chutney

10. Tindora Chutney

11. Cucumber Chutney

12. Tamarind Chutney

13. Coconut Rice Mix

14. Sweet Coconut Chutney

15. Eggplant Chutney

16. Red Onion Chutney

17. Green Chilli Coriander Chutney

18. Mint Chutney with Red Chillies

19. Sesame Chutney

20. Toor Dal Chutney

21. Mango Pickle Chutney

22. Coriander and Onion Chutney

23. Simple Onion Chili Chutney

24. Chana Dal Raw Chutney

25. Bottle Gourd Chutney

26. Spicy Besan Chutney

27. Dalia Chutney

28. Red Bell Pepper Chutney

29. Dalia Coconut Chutney

30. Coconut with Onion

31. Peanut Chutney

32. Moong Dal Chutney

33. Coconut and Tomato Chutney

34. Mango Coconut Chutney

35. Amaranth Leaves Chutney

36. Red Chilli Cilantro Chutney

37. Mint Mango Chutney

38. Mint Coconut Chutney

39. Tender Tamarind Leaves Chutney

40. Plum Chutney

41. Sweet Potato Chutney

42. Eggplant and Milk Chutney

43. Coconut Yogurt Chutney

44. Mint Tamarind Leaves Chutney

45. Date Chutney

46. Lemon Cucumber Chutney

47. Peanut Dalia Cilantro Chutney

48. Cucumber and Yam Chutney

49. Cashew Nuts Chutney

50. Vakkaya Pachadi

51. Coconut Yogurt Chutney(bonus)

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corriander chutney

Published October 31, 2011 | By admin

Ingredients:

corriander leaves 6 stems

green chillies 6

salt

roasted gram 1/4 cup

http://recipes2u.tk/author/admin/

red chillies 2

garlic cloves 2

Method of preparation:

grind corriander leaves, green chillies, roasted gram, redchillies, garlic cloves, salt into paste adding little

water. serve with rice.

Main Source Document: http://recipes2u.tk 1000 Original recipes from http://recipes2u.tk

Beverage,Breakfast,burgers,Chaat,ChutneyConjeeCurry,Dosa,Dried,Gravy,Grilled,Idli,Jam,many more

methods in Chutney

kobbari chutney


Ingredients

coconut 1

raw mango 1/2

red chillies 2

mustard seeds 1tsp

cumin seeds 1tsp

urad dal 1tsp

aesofotida 1pinch

fenugreek seeds 1/2tsp

salt to taste

http://recipes2u.tk/category/chutney/


Method of preparation

Ground coconut, raw mango and salt into coarse mixture.

heat oil in pan, add fenugreek seeds, cumin seeds, urad dal, mustard seeds, red chillies and when they

start spluttering add the coarsely ground paste.

Serve with rice.



methods in Chutney

Pesarapappu chutney


Ingredients:

Green gram(split) /Moong dal/pesara pappu 125gms

Corriander Seeds 2tbsp

Cumin seeds 1tbsp

green chillies 5

salt to taste

oil




Heat 1tbsp of oil in a pan. Add green gram, corriander seeds, cumin seeds and greenchillies(sliced).

Fry until the seeds become golden brown.

Now cool and grind into smooth paste along with sufficient salt using small amount of water .

Serve with dosa or rice.



methods in Chutney

dhaniyala pacchadi


dhaniya pickle

.

Originally uploaded by rajiashine.

Ingredients:

corriander seeds 4tbsp

Red chillies 8

urad dal 1cup



tamarind lemon sized ball

jaggery 6tbsp

ginger 1 inch piece

salt to taste

oil 1tbsp


Heat oil in a pan, add red chilies, corriander seeds, urad dal and fry until light golden brown.

Grind the above fried mixture with tamarind, jaggery, ginger, salt into smooth paste using sufficient

amount of water.

This can be stored in air tight container in fridge and used when required.

Serve with idli, dosa…



methods in Chutney


Allam pacchadi


.

Ingredients:


green chillies 5

ginger 4 inch piece

tamarind small 1cm ball

salt to taste

jaggery 5tbsps

bengal gram 2tbsps

oil 1tsp


Fry green chillies in oil and grind them along with all the other ingredients using little amount of water.



methods in Chutney


Corriander Mint Chutney


Ingredients:

Corriander leaves/ Kotthimera 1 cup

Mint leaves/ Pudina 1/2 cup

Green chillies 1

Ginger 1/2 inch

Garlic 1 pod


Yogurt 1 tbsp

Lemon juice 1 tsp

Salt to taste


Grind everything into smooth paste in a blender. Serve with snacks.

Notes: Add red chilli powder or chat masala if you prefer.



methods in Chutney

Chilli Chutney


Ingredients:

Green chillies 2

Mustard seeds 1/2 tsp

Urad dal 1 tsp

Chana dal 1 tsp



Turmeric powder a pinch

Tamarind extract 1 tsp

Salt to taste

Oil 1 tbsp


Remove stems, wash and chop green chillies into halves.

Heat oil, add chana dal, urad dal, mustard seeds.

Then add halved green chilies and saute for a minute.

Cool it to room temperature and grind it along with tamarid extract, turmeric powder and salt

into smooth paste.

Notes: Make sure chillies doesnt get burnt.



methods in Chutney


Betel Leaf Chutney


Ingredients:

Betel Leaf/ Tamalapaku/ Pan leaves 2

Cilantro 20 leaves

Urad dal 2 tsps

Broken red chillies 4

Fenugreek Seeds 1/4 tsp

Asafoetida a pinch

Tamarind 1 inch sized ball

Salt to taste

Oil 1 tsp



Wash, pat dry and coarsely chop betel leaves.

Chop cilantro coarsely and keep aside.

Heat oil, add fenugreek seeds, urad dal, broken red chillies, asafoetida in order.

When dal turns light brown remove from heat and cool it down to room temperature.

Grind betel leaves, corriander leaves, above talimpu mixture, tamarind and salt into coarse paste in a

blender.

Notes: Store tightly in a container and refrigerate. It tastes great with plain dosa.



methods in Chutney


Red Chilli Chutney


Ingredients:

Pandu Mirapakayalu/ Fresh Red Chillies/ Fresno Pepper 3


Fenugreek seeds 1tbsp

Hing/ Asafoetida 1/2 tsp

Salt to taste

Oil 1 tsp


Without oil, roast fenugreek seeds in a pan and grind them into powder.

Soak tamarind in little bit of water water to extract the juice.


Wash peppers thoroughly and pat them dry.

Remove stems and halve them.

Heat oil in a pan, add sliced peppers and saute for a minute or two.

Let it cool down to room temperature.

Grind fried peppers, ground fenugreek seeds, tamarind extract, hing and salt into coarse paste.

Serve with rice, dosa or chapati.

Notes: You can do the talimpu with mustard seeds if you wish.



methods in Chutney


Tindora Chutney


Ingredients:

Tindora / Dondakayalu 20

Green chillies 8


Salt to taste

Oil as required

Talimpu:

Chana dal 1/2 tsp

Urad dal 1/2 tsp

Cumin seeds 1/4 tsp


Hing/ Asafoetida a pinch



Curry leaves 5

Oil 1 tsp


Wash, remove ends and slice tindora into halves.

Heat tsp of oil in a pan, fry green chillies for few seconds and keep them aside.

In the same pan, heat 2 tbsps of oil and then add chopped tindora.

Saute for a minute or two and grind them coarsely along with fried green chillies, tamarind and salt.

Heat a tsp of oil in a pan.

Add chana dal, urad dal, cumin seeds, mustard seeds, red chillies, pinch of hing and curry leaves.

When chana dal turns light brown, add this to the ground tindora chutney.

Notes: Take care not to burn tindora while frying



methods in Chutney


Cucumber Chutney


Keera Dosakaya Pacchadi/ Pandiri dosakaya pacchadi

.

Ingredients:

Kirbi cucumber/ Pandiri Dosakaya 1

Tomatoes 2

Tamarind Extract 1 tsp

Green chillies 3


Garlic pods 2

Cumin seeds/ Jeera 1 tbsp

Salt to taste


Peel and chop cucumber into small cubes.

Remove stems and slice green chillies

Wash and chop tomatoes coarsely

Heat a tsp of oil in a pan, add tomatoes and green chillies.

Saute for a minute or two, or until tomatoes become soft.

Remove from heat and cool it down.

Grind the sauteed tomatoes, green chillies with garlic pods, jeera, tamarind extract and salt into smooth

paste.

Finally add chopped cucumber cubes and grind for 2 seconds.

Serve with rice or roti.

Notes: You can do talimpu with mustard seeds and hing if you wish.



methods in Chutney


Tamarind Chutney


Ingredients:

Tamarind 1 cup

Jaggery/ metthani bellam 1 cup

Cinnamon 1 inch stick

Roasted cumin powder 1 tsp

Dry ginger powder/ soonth 1 tbsp

Red chilli powder 1 tsp

Salt to taste



Soak tamarind in 2 cups of warm water and extract juice out of it.

Heat deep pan on low heat, add tamarind extract, jaggery and cinnamon stick.

Cook for 10-15 minutes depending on the consistency.

Finally add roasted cumin powder, dry ginger powder, red chilli powder and salt.

Remove from heat and allow to cool.

Store tight and serve with dosa/ idli when required.

Notes: Compensate sourness of tamarind by adding more jaggery or raisins.



methods in Chutney


Coconut Rice Mix


Ingredients:

Grated coconut (fresh/ frozen) 1 cup

Green chillies 3

Broken Red chillies 3


Urad dal 1/2 tsp

Chana dal 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves 4

Hing/ Asafoetida a pinch

Turmeric Powder a pinch

Lemon 1


Salt to taste

Oil 1 tbsp


Remove stems, wash and slice green chillies vertically once.

Heat oil in a pan, add sliced green chillies and chana dal.

After few seconds add broken red chillies, urad dal, mustard seeds, cumin seeds, curry leaves, hing and

salt.

When seeds start to splutter and dal turns light brown , remove from heat.

Add grated coconut and turmeric powder/ haldi.

Mix well and stir in proportionate amount of cooked rice.

Squeeze lemon before you serve.

Notes: Store tight in refrigerator and use whenever required.



methods in Chutney


Sweet Coconut Chutney


Ingredients:

Fresh Grated Coconut 1 cup

Urad dal 1 tbsp

Whole red chillies 2

Grated Jaggery 1/4 cup

Tamarind Extract 1 tbsp

Oil 1/2 tsp

Salt to taste


Add half a tsp of oil in pan, add urad dal and red chillies.

Toast for few seconds and grind them into fine powder using a blender.

Tamarind Extract is pulp of tamarind soaked in warm water.


In a deep bowl, add grated coconut, urad dal chilli powder, grated jaggery, tamarind extract and salt.

Using a pestle, mash them together completely.


Notes: This coconut chutney asks for a small indefinite amount of salt.



methods in Chutney

Eggplant Chutney


Ingredients:

Eggplant 2

Urad dal powder 2 tbsps

Mustard seeds 2 tsps

Urad dal 2 tsps


Hing/ Asafoetida a big pinch

Oil 2 tbsps

Salt to taste




Wash, remove stems and chop eggplant into cubes.

Heat oil in a pan, add eggplant cubes and cook covered on medium flame.

When eggplant becomes tender, remove from heat.

Using a pestle, mash lightly the cooked eggplant along with urad dal powder and salt.

Heat a tsp of oil in small pan, add mustard seeds, urad dal, hing and broken red chillies.

When urad dal turns light brown, remove from heat and mix with above eggplant chutney.


Notes: Substitue with fresh green chillies instead of urad dal powder if you wish.



methods in Chutney


Red Onion Chutney


Vullipaya Pacchadi

.

Ingredients:

Red Onion 1

Red Chilli Powder 1 tsp

Lemon 1

Salt to taste


Remove ends and finely chop onion.

Mix chopped onion, red chilli powder and salt thoroughly.

Squeeze a lemon and serve with any kind of rice fritters or papad.

Notes: Don’t let this chutney stay for long.


Green Chilli Coriander Chutney


Kotthimera Pacchi Mirapakaya Pacchadi

.

Ingredients:

Coriander Leaves 1 bunch

Green Chillies 8-10


Turmeric powder a pinch

Chana dal 1 tbsp

Urad dal 1 tsp


Cumin seeds 1/2 tsp


Oil 1 tsp

Salt to taste

Talimpu:


Oil 1/2 tsp


Wash thoroughly and pat dry coriander leaves.

Soak tamarind in warm water and extract the pulp.

Remove stems, wash and halve the green chillies.

Heat oil in pan, add chana dal, urad dal, mustard seeds, cumin seeds and green chillies.

When dal turns light brown, remove from heat and cool the mixture.

Grind the above mixture along with coriander leaves, tamarind extract, turmeric powder and salt.

Heat oil in small pan and crackle the mustard seeds.

Add this to above ground coriander chutney and serve.

Notes: Take care not to burn green chillies while frying.



methods in Chutney


Mint Chutney with Red Chillies


Pudina Erra Karam Pacchadi

.

Ingredients:

Mint Leaves 1 bunch


Chana dal 1 tbsp

Urad dal 1 tsp


Cumin seeds 1/2 tsp

Broken red chillies 8-10

Salt to taste

Oil 1 tbsp



Soak tamarind in water for few minutes and remove the pulp.

Remove mint leaves, wash thoroughly and pat them dry.

Heat 2 tsps of oil in a pan, add mint leaves and fry for few seconds.

Heat tsp of oil in the same pan, add chana dal, urad dal, mustard seeds, cumin seeds and broken red

chillies in order.

When chana dal turns golden brown, remove from heat and keep aside.

Blend all the above fried ingredients together with tamarind extract and salt.

Finally add mint leaves and blend into somewhat smooth mixture.

Serve with rice, dosa, samosa…..

Notes: Make sure not to over fry mint leaves. Do the talimpu with mustard seeds and hing if you like.



methods in Chutney


Sesame Chutney


Endu Mirapakaya Nuvvulu Pacchadi

.

Ingredients:

Sesame seeds 1 cup

Whole Dried Red Chillies 4

Salt to taste


Grind all the ingredients together with little amount of water into somewhat coarse paste.

Serve with rice, wada, dosa…

Notes: Sesame chutney asks for very little amount of salt.



methods in Chutney



Toor Dal Chutney


Ingredients:

Red Gram/ Toor Dal 1/2 cup

Whole dried red chillies 2-3

Cumin seeds 1 tsp

Garlic pods 2

Salt to taste


Dry roast red gram on low heat until golden brown.

Heat a tsp of oil in same pan, add halved dried red chillies and saute for a minute or two.

First blend both the roasted ingredients together into almost smooth powder.

Then add cumin seeds and peeled garlic pods.

Add sufficient amount of water and blend together into tight mixture.

Serve with rice and ghee.

Notes: Make sure toor dal is roasted well.




methods in Chutney

Mango Pickle Chutney


Magaya Ullipaya Pacchadi

.

Ingredients:

Mango Pickle 1/2 cup

Onion(small) 1

Green Chilli 1

Plain Yogurt 1 – 2 tbsps


Peel and finely chop onion.

Wash, remove stem and finely chop green chilli.



Using mortar and pestle, mash mango pickle until soft.

In a bowl, mix mashed mango pickle, chopped onion, green chilli and yogurt thoroughly.

Serve with dosa, rice, idly…

Notes:Add finely chopped spring onion (ulli kadalu) if you have. Stays for a week or so if refrigerated.



methods in Chutney


Coriander and Onion Chutney


Kotthimera Ullipaya Pacchadi

.

Ingredients:

Coriander Leaves/ Cilantro 1 bunch

Red Onion 1

Grated Coconut (frozen or fresh) 2 tbsps

Ginger 1 inch piece

Green Chili 1-2

Lemon 1

Salt to taste



Peel and cut ginger into two.

Wash, remove stems and cut green chillies into two.

Wash and chop less than half of the cilantro super fine.


Wash and blend more than half of coriander leaves with grated coconut, ginger, green chilli, lemon juice

and salt into smooth paste.

Add few drops of water if required.

In a deep bowl, mix ground coriander paste, chopped cilantro and chopped onion together.

Serve with urad papad or papad of your choice.

Notes: Best if eaten on same day.



methods in Chutney


Simple Onion Chili Chutney


Ullipaya Pacchi Mirapakaya Pacchadi

.

Ingredients:

Onion 1/2 if large

Green Chilli 1 small

Lemon Juice 1 tbsp

Salt to taste



Remove stem, wash and finely chop green chilli.

Roughly grind chopped onion and green chilli in a blender.

Alternatively use mortar and pestle to coarsely mash onion and green chilli.

Remove in to a bowl, add salt and lemon juice.

Mix well and serve with bonda, bhaji, etc…

Notes: Add finely chopped cilantro if you wish.: Add finely chopped cilantro if you wish.: Add finely

chopped cilantro if you wish.




methods in Chutney


Chana Dal Raw Chutney


Nanabettina Senagapappu Pacchadi

.

Ingredients:

Chana Dal 1/2 cup

Green Chillies 2

Salt to taste

Talimpu:

Urad Dal 1/4 tsp

Mustard Seeds 1/8 tsp

Cumin Seeds 1/8 tsp

Broken Red Chiles 2

Curry Leaves 2

Oil 1 tsp



Soak chana dal for 4-5 hours in water.

Remove stems, wash and halve the green chillies.

Grind the soaked chana dal with green chiles and salt into somewhat coarse paste adding little water.

Heat oil in a pan, add all talimpu ingredients in order.

When urad dal turns light brown, add this talimpu to above chana dal chutney.

Serve with rice, dosa etc…

Notes: Make sure not to add water if not needed.



methods in Chutney


Bottle Gourd Chutney


Sorakaya / Anapakaya Tokku Pacchadi

.

Ingredients:

Bottle Gourd (just for the skins) 2

Green Chillies 4

Tamarind 1/2 inch ball

Garlic 1 pod

Talimpu:

Chana Dal 1/2 tsp

Urad Dal 1/2 tsp


Cumin Seeds 1/4 tsp

Salt to taste

Oil 1 tbsp



Wash thoroughly and peel bottle gourd skin with a peeler and keep aside.

Repeat the same with other bottle gourd to get about 2 cups of peels.

Remove stems, wash and roughly chop green chillies.

Soak tamarind in water for 15 minutes and extract the thick pulp discarding any veins.

Heat oil in a pan, add all talimpu ingredients in order along with green chillies.

When chana dal turns light brown, add peeled bottle gourd skins and sufficient salt.

Fry for few seconds and remove from heat.

Once cooled, grind everything together with tamarind pulp into smooth paste adding garlic clove during

last spin.

Serve with rice or dosa.

Notes: Add tsp of grated jaggery to make it little sweet.



methods in Chutney


Spicy Besan Chutney


Senagapindi Chutney

.

Ingredients:

Besan 1/4 cup

Green Chiles 2

Ginger 1 inch piece

Salt to taste

Talimpu:

Chana Dal 1 tsp

Urad Dal 1 tsp


Cumin Seeds 1/2 tsp

Broken Red Chillies 4

Curry Leaves 5

Oil 1 tbsp



Peel, wash and finely chop ginger.

Remove stems, wash and finely chop green chillies.

In a small bowl, add besan and half a cup of water.

Mix thoroughly without leaving any lumps and keep aside.

Heat oil in a deep pot, add all talimpu ingredients in order.

When chana dal turns light brown, add green chillies and ginger.

Then pour 4 cups of water and bring to a boil.

Simmer and add turmeric powder and salt into boiling water.

Stir in above besan mixture slowly into water.

Let the besan chutney come to a bubble and then remove from heat.

Serve hot with dosa, idly etc…

Notes: Make sure to stir the water continuously while adding besan mixture.



methods in Chutney


Dalia Chutney


Gulla Senagapappu Pacchadi

.

Ingredients:

Dalia/ Roasted Gram 1 cup

Green Chillies 2

Salt to taste

Talimpu:

Urad Dal 1/2 tsp


Cumin Seeds 1/4 tsp


Curry Leaves 4

Oil 1 tbsp



Remove stems, wash and coarsely chop green chillies.

Grind dalia and green chillies into fine powder using a spice blender.

In a bowl, mix in dalia green chilli powder, salt and half to one cup of water.


When urad dal turns light brown, remove from heat and add this to above bowl.

Mix thoroughly and serve with idly, dosa, etc…

Notes: Vary the consistency of the chutney by using sufficient water.



methods in Chutney


Red Bell Pepper Chutney


Butta Pacchi Mirapakaya Pacchadi

.

Ingredients:

Red Bell Pepper 2

Tamarind 1/2 inch ball

Garlic 1 pod

Talimpu:

Chana Dal 1/2 tsp

Urad Dal 1/2 tsp


Cumin Seeds 1/4 tsp

Curry Leaves 5

Salt to taste

Oil 1 tbsp



Wash thoroughly, remove stem and chop bell pepper.


When chana dal turns light brown, add chopped bell pepper, tamarind and sufficient salt.

Stir fry until the bell pepper turns soft.

Once cooled, grind everything together into somewhat coarse paste.

Add garlic clove and give it a quick spin.

Serve with rice or dosa.

Notes: Add tsp of grated jaggery to make it little sweet.



methods in Chutney


Dalia Coconut Chutney


Gulla Senagapappu Kobbari Pacchadi

.

Ingredients:

Dalia/ Roasted Gram 1 cup

Fresh Coconut (scraped) 1/2 cup

Green Chillies 2

Salt to taste

Talimpu:

Urad Dal 1/2 tsp


Cumin Seeds 1/4 tsp


Curry Leaves 4

Oil 1 tbsp




Grind dalia, coconut, green chillies and salt into smooth paste adding sufficient water.

Remove into serving bowl.


When urad dal turns light brown, remove from heat and add to above bowl.


Notes: Store tight and stays fresh for few days.



methods in Chutney


Coconut with Onion


Ingredients:

Shallots 2-3

Fresh Coconut (grated) 3 tbsps

Dried Red Chiles 2-4

Mustard Seeds a pinch

Black Peppercorns 4-6

Garlic 1 clove

Lemon 1/2

Salt to taste


Peel and finely chop shallots.

Peel and mash garlic pod.

Grind coconut, red chiles, mustard seeds, peppercorns, garlic and salt into smooth paste adding lemon

juice.

Mix the ground paste to minced shallots.

Serve as a chutney or dosa spread.

Notes: Grind shallots to smooth paste along with other ingredients to serve with idly, dosa, etc…




methods in Chutney

Peanut Chutney


Veru Senagapappu/ Pallilu Pacchadi

.

Ingredients:

Raw Peanuts/ Groundnuts 1 cup

Fresh Coconut (scraped) 3 tbsps

Green Chillies 2

Salt to taste

Oil 1 tbsp

Talimpu:

Urad Dal 1 tsp


Cumin Seeds 1/2 tsp



Broken Red Chiles 4

Curry Leaves 5

Oil 2 tsps


Remove stems, wash and roughly chop green chillies.

Heat a tbsp of oil in a pan on medium heat, add peanuts and stir-fry to roast them until they turn golden

brown.

Grind roasted peanuts along with coconut, green chillies and salt into smooth paste adding sufficient

water.

Remove onto serving bowl.


When urad dal turns light brown, remove from heat and pour into above peanut chutney bowl.


Notes: Alternatively, use roasted peanuts to ease the process and adjust the salt accordingly, if they are

salted.



methods in Chutney


Moong Dal Chutney


Pesarapappu Pacchi Pacchadi

.

Ingredients:

Moong Dal 1 cup

Green Chillies 2

Salt to taste

Talimpu:

Urad Dal 1/2 tsp


Cumin Seeds 1/4 tsp


Curry Leaves 4

Oil 1 tbsp



Soak moong dal in water for 1 to 2 hours.


Grind soaked moong dal, green chillies and salt together into somewhat coarse paste.

Remove onto a bowl.


When urad dal turns light brown, remove from heat and add to above bowl.


Notes: Let this chutney be a little coarse.



methods in Chutney


Coconut and Tomato Chutney


Tomato Kobbari Pacchadi

.

Ingredients:

Coconut 1/2

Tomatoes 2

Tamarind 1/2 inch piece

Whole Red Chiles 2-4



Salt to taste

Oil 1 tbsp

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp


Curry Leaves 4


Broken Red Chiles 3

Asafoetida a pinch

Oil 2 tsps


Break the coconut into small pieces.

Wash, remove ends and chop tomatoes.

Break the whole red chiles into small pieces.

Heat oil in a pan, add mustard seeds and red chiles.

Once mustard seeds stop spluttering, add tomatoes, tamarind, turmeric powder and salt.

When tomatoes turn soft, remove from heat.

Grind coconut and above tomato mixture into somewhat smooth paste.

Remove onto serving bowl.


When dal changes color, remove from heat and add to above bowl.

Serve with idly, dosa…

Notes: If tomatoes are little tangy, don’t add tamarind.



methods in Chutney


Mango Coconut Chutney


Mamidikaya Kobbari Pachadi

.

Ingredients:

Raw Mango 1

Fresh / Frozen Grated Coconut 1 cup

Fresh Green / Red Chiles 4

Salt to taste

Talimpu:

Urad dal 1/2 tsp

Cumin Seeds 1/2 tsp


Asafoetida a pinch

Curry Leaves 3 – 6

Oil 1 tsp



Peel and grate the mango.

Remove stems, wash and slice the green chiles.

Grind grated mango, grated coconut, half of green chiles and salt into somewhat fine paste.


When urad dal changes color, add other half of green chiles.

Remove from heat and add to above ground mango coconut paste.

Mix thoroughly and adjust the seasoning if required.

Serve with steamed rice, idly, dosa etc…

Notes: Adjust the coconut according to the sourness of raw mango



methods in Chutney


Amaranth Leaves Chutney


Thotakura Pacchadi

.

Ingredients:

Amaranth Leaves a bunch

Fresh Red Chiles 4

Salt to taste

Oil 1 tbsp

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp


Asafoetida a pinch

Oil 1 tsp



Remove stems, wash and slit red chiles.

Clean, wash and pluck the amaranth leaves.

Heat oil in a pan, add amaranth leaves and stir fry until they turn soft.

Then add half of red chiles and remove from heat.

Grind the fried amaranth leaves, fried red chiles and salt into somewhat smooth paste without adding

water and remove into a bowl.


When urad dal changes color, add remaining half of red chiles and add to above chutney bowl.

Mix thoroughly and serve with steamed rice or dosa.

Notes: Don’t overfry amaranth leaves.



methods in Chutney


Red Chilli Cilantro Chutney


Kotthimera Endumirchi

.

Ingredients:

Cilantro 1 bunch

Broken Dried Red Chiles 4 – 8

Tamarind 1 inch ball

Urad Dal 1/4 tsp

Cumin Seeds 1/4 tsp


Salt to taste

Oil 1 tsp

Talimpu:



Asafoetida a pinch

Oil 1/2 tsp


Soak tamarind in water for few minutes and extract all the pulp.

Clean, wash, cut off the stems and roughly chop cilantro leaves (abt. 3 cups packed).

Heat oil in a pan, add urad dal, cumin seeds and mustard seeds.

When mustard seeds start spluttering, add red chiles and remove from heat.

Once cooled to room temperature, grind the above talimpu, tamarind pulp, cilantro and salt together

into smooth paste adding little water if needed.

Remove onto a chutney bowl.

Heat oil in a pan, add mustard seeds and asafoetida.

When mustard seeds start spluttering, add to above chutney bowl.

Serve with idly, dosa, rice…

Notes: Stays for a week if stored tight and refrigerated. You can also do the final talimpu with urad dal

and red chiles if you wish.



methods in Chutney


Mint Mango Chutney


Mamidikaya Pudina Pacchadi

.

Ingredients:

Raw Mango 1

Mint 1 cup loosely packed

Green Chile 1

Salt to taste

Talimpu:

Urad dal 1/2 tsp

Cumin seeds 1/2 tsp


Asafoetida a pinch

Oil 1 tsp



Peel, deseed and roughly chop the raw mango.

Clean, wash and roughly chop mint leaves.

Remove stem, wash, slit and deseed the green chile.

In a food processor, slowly pulse the chopped mango, mint leaves, green chile and salt together.

Remove the ground coarse paste into a bowl.


When dal changes color, remove from heat.

Add the ground mint mango chutney into the hot pan.

Mix and serve the refreshing mint mango chutney with rice or snacks.

Notes: Make sure raw mango is sour.



methods in Chutney


Mint Coconut Chutney


.

Ingredients:

Fresh Mint Leaves 1 cup packed

Fresh Coconut (scraped) 2 cups

Green Chiles 2 – 4

Freshly Squeezed Lemon Juice 1 tsp

Salt to taste

Talimpu:

Urad Dal a pinch


Cumin Seeds a pinch

Broken Red Chiles 2

Curry Leaves 4

Oil 1 tsp



Clean and wash mint leaves.

Remove stems, wash and halve green chiles.

Grind scraped coconut, mint leaves, green chiles and salt into paste by adding few tbsps of water.

Remove the ground mint coconut chutney into a bowl and mix in fresh lemon juice.

Heat oil in a small pan, add all talimpu ingredients in order.

When dal changes color, add this to above chutney bowl.

Serve with rice or snacks.

Notes: Adjust the amount of mint leaves according to your preference.



methods in Chutney


Tender Tamarind Leaves Chutney


Chinta Chiguru Kobbari Pachadi

.

Ingredients:

Tender Tamarind Leaves 1 cup packed

Freshly Grated Coconut 1 cup


Salt to taste

Talimpu:

Urad Dal 1/2 tsp


Cumin Seeds 1/2 tsp

Broken Red Chiles 3

Curry Leaves 4

Oil 1 tsp



Remove stems, wash and roughly chop green chiles.

Clean, remove hard stems and wash tender tamarind leaves.

Using a pestle, first mash green chiles and salt finely.

Then add tamarind leaves and coconut to the mortar and mash briefly without adding any water.

You might have to add little water to grind everything at once in a blender.


When mustard seeds stop spluttering, add this to above ground tamarind leaves chutney.

Serve with steamed rice.

Notes: Make sure not to grind the tamarind leaves chutney into a paste.



methods in Chutney


Plum Chutney


Aloo Bhukara Pachadi

.

Ingredients:

Plums 3 – 6

Grated Jaggery 1 tsp

Roasted Cumin Powder a big pinch

Red Chile Powder 1/2 tsp

Dates 3

Salt a pinch

Oil 1 tsp


Wash, deseed and chop plums roughly.

Grind plums into smooth paste.

Soak dates in water for half an hour if they are hard.

Grind the soft dates into smooth paste.


Heat pan on low flame, add plum paste, red chile powder, cumin powder and salt.

Cook for a minute, add date paste and jaggery.

Fry for a minute and remove from heat.

Serve with snacks.

Notes: Adjust the amount of jaggery according to sweetness of the plums.



methods in Chutney


Sweet Potato Chutney


Chilakada Dumpa Pachadi

.

Ingredients:

Sweet Potato 1

Green Chile 1

Ginger 1 inch piece


Salt to taste

Talimpu:

Urad Dal 1/2 tsp


Cumin Seeds 1/2 tsp


Oil 1 tsp



Wash thoroughly, remove ends, peel and chop sweet potato.

Remove stem, wash and chop green chile.

Peel and roughly chop ginger.

Smoothly grind chopped sweet potato, green chile, ginger, tamarind and salt without adding any water.


when mustard seeds start spluttering, add ground sweet potato paste.

Fry for 3 – 5 minutes or until the raw smell disappears.

Serve with steamed rice and ghee.

Notes: Make sure to saute the sweet potato chutney.



methods in Chutney


Eggplant and Milk Chutney


Vankaya Pala Pachadi

.

Ingredients:

Apple Green Eggplant 1

Onion 1

Green Chiles 2

Salt to taste

Milk 1/2 – 3/4 cup

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp


Broken Red Chiles 2

Curry Leaves 3

Oil 1 tsp




Remove stems, wash and chop green chiles.

Wash and pat dry eggplant.

Apply oil to the eggplant and pierce it a couple of times with a knife or fork.

Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all

sides.

Cool the cooked eggplant and remove the charred skin with the help of wet hands.

Remove stem and lightly mash the roasted eggplant.

Take the mashed eggplant into a mixing bowl and add salt.


When mustard seeds start spluttering, add chopped onion and green chiles.

Once onion turns brown, remove from heat and add to above bowl.

Stir and slowly pour the milk into the bowl.

Mix thoroughly and serve with steamed rice.

Notes: Make sure eggplant is completely cooked from inside.



methods in Chutney


Coconut Yogurt Chutney


Kobbari Perugu Pachadi

.

Ingredients:

Freshly Scraped Coconut 1 cup

Plain Yogurt 1 cup

Green Chiles 2

Salt to taste

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp


Broken Red Chiles 2

Curry Leaves 3

Oil 1 tsp




Grind fresh coconut, half of yogurt, green chiles and salt together into smooth paste.

Remove onto a bowl and stir in the remaining yogurt.


When dal changes color, remove from heat and add to above bowl.

Serve with idly, vada, dosa etc…

Notes: Make sure to adjust the yogurt according to your preference.



methods in Chutney


Mint Tamarind Leaves Chutney


Pudina Chintachiguru Pachadi

.

Ingredients:

Tender Tamarind Leaves 2 cups packed

Mint Leaves 1/2 cup packed


Salt to taste

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp


Broken Red Chiles 2

Curry Leaves 2

Oil 1 tsp



Remove stems, slit, deseed and roughly chop green chiles.

Clean and wash mint and tamarind leaves.

Grind both the leaves with green chiles and salt into smooth paste adding sufficient water.

Remove onto a chutney bowl.


When mustard seeds start spluttering, remove from heat and add to above bowl.

Serve with ildy, dosa, samosa, etc…

Notes: Don’t store this chutney for further use.



methods in Chutney


Date Chutney


Karjuram Pachadi

.

Ingredients:

Seedless Dates 1 cup

Roasted Coriander Powder 1/2 tsp

Roasted Cumin Powder 1/2 tsp

Red Chile Powder 1/2 tsp

Tamarind Extract 1 tsp

Grated Jaggery 1 – 2 tbsps

Salt a pinch


Grind the dates with all the remaining ingredients into smooth paste using a spice blender.

Serve with snacks like samosa or use as a dressing once diluted.

Notes: If dates are hard, soak dates in water for half an hour to one hour.




methods in Chutney

Lemon Cucumber Chutney


Dosakaya Kobbari Pachadi

.

Ingredients:

Lemon Cucumber 1 small

Freshly Grated Coconut 1/2 cup

Jaggery 1/2 inch piece (optional)

Green Chiles 2


Salt to taste

Talimpu:



Urad Dal 1 tsp


Cumin Seeds 1/2 tsp


Broken Dried Red Chiles 4

Curry Leaves 5

Asafoetida a big pinch

Oil 1 tbsp


Using a mortar and pestle, first mash the tamarind, green chiles and salt thoroughly.

Then add freshly grated coconut and finely chopped cucumber.

Lightly mash the whole mixture few times and remove into a bowl.

Alternatively, coarsely grind everything using a spice blender.


When mustard seeds almost stop spluttering, add this to above chutney bowl.

Briefly stir and serve with steamed rice and ghee.

Notes: Make sure not to grind this cucumber chutney into paste.



methods in Chutney


Peanut Dalia Cilantro Chutney


Verusenaga Pappu Putnala Pappu Kotthimera Pachadi

.

Ingredients:

Raw Peanuts 1/2 cup

Cilantro 1 cup tightly packed

Dalia/ Roasted Gram 2 tbsps

Green Chillies 2 – 4

Salt to taste

Oil 1 tbsp

Talimpu:

Urad Dal 1/2 tsp


Cumin Seeds 1/2 tsp


Curry Leaves 6

Oil 1 tsp




Wash, chop off stems and roughly chop cilantro.

Heat a tbsp of oil in a pan on medium flame, add raw peanuts and roast them until golden brown.

Remove roasted peanuts onto bowl and cool them to room temperature.

In the same pan, add remaining oil and add all talimpu ingredients in order.

When urad dal turns light brown, remove from heat and keep aside.

Grind roasted peanuts, dalia, cilantro, green chillies and salt into smooth paste adding sufficient water.

Remove into serving bowl and add the reserved talimpu.


Store tight and refrigerate to keep it for a week.

Notes: Make sure to roast the peanuts right.



methods in Chutney


Cucumber and Yam Chutney


Kanda Dosakaya Pachadi

.

Ingredients:

Yam 4 X 4 inch piece

Lemon Cucumber 6 inch piece

Chana Dal 1 tbsp


Ginger 1/2 inch piece


Curry Leaves 5

Salt to taste

Oil 1 tbsp

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp



Broken Red Chiles 2

Curry Leaves 3

Asafoetida a pinch

Oil 1 tsp


Peel and chop yam and cucumber into 1 inch pieces.

Soak yam in little bit of yogurt for later use.

Remove stems, wash, slit and deseed green chiles.

Wash, peel and mince ginger.

Soak tamarind in few tbsps of water.

Heat oil in a pan, add chana dal, green chiles, ginger and curry leaves.

Once chand dal turns light brown, remove onto a bowl.

Add yam pieces into the same pan, sprinkle water and cook covered until yam turns soft.

Remove yam and fry cucumber pieces until soft.

Grind the fried chana dal mixture into fine powder using a grinder.

Then add fried yam and cucumber pieces along with soaked tamarind into the same grinder.

Pulse the whole mixture adding sufficient salt and remove onto a bowl.


When mustard seeds start spluttering, remove from heat and add to above chutney bowl.

Serve with idly, dosa, rice etc…

Notes: Make sure not to burn chana dal.



methods in Chutney


Cashew Nuts Chutney


Jeedipappu Pachadi

.

Ingredients:

Cashew Nuts 1 cup

Ginger 1 inch piece

Lemon Juice 1 tbsp

Green Chiles 2

Salt to taste

Talimpu:

Urad Dal 1/2 tsp

Cumin Seeds 1/2 tsp


Broken Red Chiles 2

Curry Leaves 3

Oil 1 tsp




Peel and mince the ginger.

Grind cashews along with green chiles, ginger, lemon juice and salt into paste.

Remove onto a serving bowl.

Heat oil in a small pan, add all talimpu ingredients in order.

When dal changes color, remove from heat and add to above cashew chutney bowl.

Serve cashew chutney with idly, dosa,…

Notes: Garnish with finely chopped cilantro leaves if you wish.



methods in Chutney


Vakkaya Pachadi


Vakkaya Kobbari Pachadi

.

Ingredients:

Vakkaya app. 1/2 cup

Fresh / Frozen Grated Coconut 1 cup

Fresh Green Chiles 4

Salt to taste

Talimpu:

Urad dal 1/2 tsp

Cumin Seeds 1/2 tsp


Asafoetida a pinch


Oil 1 tsp



Wash, halve, deseed and roughly chop vakkaya.

Remove stems, wash and chop green chiles.

Coarsely grind grated coconut, chopped vakkaya, green chiles and salt.


When urad dal changes color, remove from heat and add to above ground chutney.

Mix thoroughly and serve with steamed rice, idly, dosa etc…

Notes: Adjust the coconut according to the sourness of vakkaya.



methods in Chutney


Documents

50 Most Wanted Original Chutney Making Recipes Part 1