Peanut Chutney Recipe

8/13/2019 Peanut Chutney Recipe

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ONION CHUTNEY RECIPE

Ingredients:

1 cup peeled onions

6 -7 flakes of garlic

2 tbs channa daal (Bengal Gram)

5 red chilies or as per taste

Salt As Per Taste

1tsp mustard seeds

curry Leaves

little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

Heat oil, fry chilies, daal, garlic and the onions, till golden brown.

Grind with tamarind and salt.

Splutter mustard seeds and curry leaves, in oil and pour on top.

Serve with paratha or puri.

LEMON CHUTNEY RECIPE

Ingredients:

1/2 kg Lemons (Nimbu)

250 grams Sugar (Cheeni) (2 cups heaped)

1 teaspoon Red chili pepper (Lal Mirchi)

2 tablespoons Salt (Namak)

1/4 teaspoon ground big Cardamoms (Elaichi Moti)

1/8 teaspoon ground Cloves (Lavang)

How to make lemon chutney:

Wash the lemons and wipe with a cloth.

Squeeze out the juice and add salt to it.

Cut long strips of lemon skins and soak in the juice and put in a jar.

Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.


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Add sugar, Red chili pepper , cardamoms and cloves and mix.

Keep it in the sun until sugar is dissolved.

This chutney can be preserved for one year if it is kept in an airtight jar.

GARLIC CHUTNEY RECIPE

Ingredients:

4 garlic pods

20 red chillies, roasted

2 cups grated coconut

4 tsp oil

a little tamarind

Salt To Taste

How to make garlic tamarind chutney :

Saut the garlic, coconut in oil.

Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.

Then grind the saute mixture with roasted red chillies and tamarind pulp.

Add the garlic and salt and grind once again to a smooth paste.

MANGO CHUTNEY RECIPE

Ingredients:

1/2 kg Green Mangoes (Aam)

1 cup Vinegar (Sirka)

1/2 cup Water

1 teaspoon Red chilli pepper (Lal Mirchi)

400-425 grams Sugar (Cheeni) (2 1/2 heaped cup)

4 teaspoons Salt (Namak)

2 tsps long strips of Ginger (Adrak)

2 cloves Garlic (Lasun)

3/4 teaspoon big Cardamom (Elaichi Moti) powder

60 grams Raisins (Kishmish) (4 tsps)

How to make mango chutney:

Wash the mangoes and dry them.


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Peel and cut mangoes into very thin and long slices removing the stones.

Chop garlic very fine and cut ginger into thin and long slices.

Cook the mango slices, garlic and ginger in water on a low fire.

When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds

and stir until thick and becomes golden.

Remove from the fire, add raisins and mix well.

Cool and put in an airtight jar.

Store in a cool and dark place.

Green Chutney Recipe

Ingredients:

1 bunch coriander (cilantro) chopped

3-4 green chilies

1 small onion

1 lemon juice

3 tsp sugar

A pinch of amchur

2-3 flakes of garlic

Salt To Taste

red chili powder to taste

How to make coriander chutney :

Mix and blend all ingredients thoroughly in a mixie to make a paste.

Add little water if required. Your hari chutney is ready.

MINT CHUTNEY RECIPE

Ingredients:

1 bunch fresh mint leaves

2 green chillies

1 tbsp tamarind pulp


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Salt To Taste

little water

How to make mint (pudina) chutney :

To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.

Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little

water to the pulp.

These days ready made pulp is available in the market. Wash the mint leaves well.

Grind it to a smooth paste with green chillies, salt and tamarind juice.

You can add water if the mixture is thick.

PEANUT CHUTNEY RECIPE

Ingredients:

1/2 cup peanut

3-4 green chilies

few coriander leaves1 tsp cumin powder

Salt To Taste

sugar or jaggery as per taste

How to make peanut chutney :

Soak peanuts in little water for half an hour. Shell them and keep aside.

Chop the green chilies. Blend the peanuts and chilies.

Add salt, sugar or jaggery and cumin powder and mix again.

When serving add lemon juice.

SOUTH INDIAN CHUTNEY RECIPE


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Ingredients:

120 grams Channa dal

4 teaspoons Ghee

10 Green Chillies (Hari Mirch)

1 Coconut (Narial), fresh

2 teaspoons Whole mustard

How to make south indian chutney:

Fry dal and green chillies until light brown.

Grind coconut, fried dal and green chillies finely.

Add salt and fried whole mustard in 2 teaspoons of ghee.

Serve with Dosa. Sufficient for 12 to 14 persons.

TAMARIND CHUTNEY RECIPE

Ingredients:

200gms Tamarind (Imli)

300gms Jaggery (Gur) grated

2 tsp Roasted cumin (Jeera) Powder

2 tsp Red chili powder

Salt To Taste1 tsp Black salt

1 tsp Garam masala

How to make imli ki chutney (tamarind chutney):

Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes.

Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.

Cook again on medium flame till jaggery dissolves completely and the chutney gets semi

thick(not too thick)

Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so

check for consistency when using.

TOMATO CHUTNEY RECIPE (Tamatar Ki Chutney)


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Ingredients:

6 to 8 large cloves garlic finely chopped

1/4 cup spring onion whites chopped

1 tbsp finely chopped spring onion greens

2 dry red chilies, soaked

1 cup tomatoes, finely chopped

1 tbsp finely chopped coriander

1 tsp oil

Salt To Taste

Preparation:

Drain the soaked chillies and chop them finely.

Heat the oil, add the onions and garlic and saut over a slow flame for 4 to 5 minutes till

they are lightly brown.

Add the chillies and salt and saut again.

Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft

and can be mashed lightly.

Cool completely and add the coriander and spring onion greens and mix well.

Serve tomato chutney chilled or at room temperature.

indian chutney recipes Coconut Chutney Recipe - North Indian (fresh)

Ingredients:3 tbsp. coconut, shredded1 inch fresh ginger, chopped1 fresh green chili1/2 bunch cilantro with stems and root removedfresh lemon juicesalt to tasteMethod:

In a food processor or blender add all ingredients into a pesto like sauce.

Coconut Chutney (Thengai Thigayal) Recipe - South Indian (fresh)Ingredients:1 cup fresh coconut, shredded1/2 cup Toor dal dry1/4 cup Urad dal dry1/4 cup Channa dal dry1/4 tsp.tamarind concentrate1/4 tsp. asafetida


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Whole red chilies as per taste upto 3Salt to taste2 tsp. cooking oilMethod:Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind thismixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few moreseconds until all the mixture blends into a smooth paste. Serve with steamed rice or can beserved with dosa (rice pancakes).

Tamarind Chutney Recipe (cooked)Ingredients:1 cup cleaned tamarind1/2 cup dates deseeded1/4 cup sugar2 cups water1/2 tsp. red chili powder1/2 crushed cumin seeds1 tsp. salt3/4 cup jaggeryMethod:

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 electric blender 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.

Tomato Chutney Recipe (cooked)Ingredients:2 Tbsp. Ghee1/4 tsp. red chilies1 tsp. cumin seeds1 inch ginger minced or pounded in a mortar and pestle1 inch of cinnamon stick

2 cups coarsely fresh ripe tomatoes3 Tbsp. jaggery or brown sugarSalt to tasteMethod:Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle andbrown. Add red chilies, ginger and stir fry for a moment. Add the other ingredients. Cook on lowfor about 20 to 35 minutes. Serve with meals.

Cashew Nut Chutney Recipe (fresh)Ingredients: - prep time 10 minutes makes a little over 1 cup1 cup raw cashews bits or halves1/4 tsp. lemon juice1 teaspoon salt1/2-inch piece of peeled fresh ginger root,sliced

1-2 hot green chilies, seeded and chopped up to 1/3 cups water2 tablespoons chopped fresh corianderMethod: Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a foodprocessor fitted with the metal blade, or a blender, and process until smooth, adding more wateras necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve orcover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin itwith water to the desired consistency.

Cilantro Chutney Recipe (fresh)


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Ingredients:1 bunch cilantro, fresh1 or 2 small green chili, fresh, remove seedsjuice of one limesalt to taste1/2 teaspoon cumin seeds, roasted, ground1 pinch of black pepper1 tbsp. coriander powderMethod:Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown.Grind into powder.Put all the ingredients into the blender and puree into a paste.Use as little water as necessary.Indian chutney recipes, tamarind chutney recipe, mint chutney recipe, cilantro chutneyrecipe, tomato chutney recipe, coconut chutney recipe, peanut chutney recipe, onion chutneyrecipe, mango chutney recipe, fruit chutney recipe,

Onion Chutney RecipeIngredients:1 cup peeled onions chopped

6 -7 cloves garlic2 tbs channa daal (Bengal Gram)5 red chilies or as per tasteSalt to taste1 tsp. mustard seedscurry Leaves1/2 tsp.. tamarind pasteHow to make the chutney:Heat oil, fry chilies, daal, garlic and the onions, till golden brown.Grind with tamarind and salt.Splutter mustard seeds and curry leaves, in oil and pour on top.

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Tamarind Chutney RecipeIngredients:8 oz. Tamarind (Imli) pods12 oz.Jaggery (Gur) grated2 tsp. roasted cumin (Jeera) Powder1 tsp. red chili powderSalt to taste1 tsp. black salt1 tsp. garam masalaHow to make the chutney:Add 5 cups of water to tamarind and bring to a boil. Simmer for 15 minutes.Strain the tamarind. Cook the tamarind water with jaggery, chilli powder, cumin powder, salt,garam masala and mix well.Cook again on medium flame till jaggery dissolves completely and the chutney gets semithick(not too thick). This chutney will thicken more on cooling so check for consistency when

using. --------------------------------------------------------------------------------

Coconut Chutney RecipeIngredients:coconut 1 cup (freshly grated)fresh green or red chilies 2 (chopped)garlic 1 clove (optional)water 1 cupSalt as per taste


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for seasoning:vegetable oil 1 tsp.black mustard seeds 1 tsp.urad dhal 1 tsp.curry leaf 1 sprigHow to make the chutney:Grind all the Ingredients: (except those for seasoning) together.Blend the mixture until it forms a coarse paste. Transfer it to a bowl.Heat the oil and when it is hot, add the mustard seeds and urad dhal.When the seeds start spluttering, add the curry leaves.Quicky stir the mustard seed mixture into the pureed coconut mixture.

Tips Serve fresh with dosas, idlis, upma, utthapams, vadas, etc.

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South Indian Chutney RecipeIngredients:Ingredients:1 Grated Coconut100 Gms Channa Dal2 tsp. Oil10 Green Chilies

1 tsp. MustardSmall Lump of TamarindHow to make the chutney:Fry dal separately till it becomes light brown.Grind coconut, fried dal, tamarind pulp, salt and green chillies in a mixer.Fry mustard in heated oil and when it splutters, add it to chutney.

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South Indian Tomato Chutney RecipeIngredients:Tomato 1 lbGarlic 8-10 clovesUrad dhal 1 tsp.Mustard 1 tsp.Turmeric 1/4 tsp.

Oil 8 tbspAsafoetida 2 pinchesChilli powder 3 tsp.Coriander powder 3 tsp.Salt as per tasteHow to make the chutney:Cut the tomatoes into cubes and grind them to a fine juicy paste.Grind the garlic to a fine paste.Heat oil in the pan, and prepare the seasoning with mustard, asafoetida,turmeric and urad dal.Since more oil is used it stays fresh and tasty for quite a long time.Add the garlic paste and fry for a few seconds.Pour the tomato juice into the pan and add the chilli powder and salt to taste.Keep stirring the contents till all the water is evaporated and the chutney becomes very thick.

Tips: Store in an air tight jar in the refrigerator. --------------------------------------------------------------------------------

Mint ChutneyIngredients:one bunch of Mint leavesgarlic 3 clovesfresh green chillies 3 - 4tamarind paste 1/2 tsp.sugar 1 1/2 tsp.water 1-2 tsp. (if needed)


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salt as per tasteHow to make the chutney:Wash and clean the mint leaves, then pluck it from its soft stem.Put this leaves in the mixer and half gind it and then softly squeeze out the juice.Again put these half squeezed leaves in the mixer and add all the other remaining Ingredients.Grind it till chutney turns smooth.Tips Mint leaves are good for acidity and helps digestion.

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Cilantro Chutney Recipe Ingredients:

1 bunch cilantro leaves - stems removed1/4 cup lemon juice2 tablespoons snipped fresh mint leaves or1 1/2 teaspoons dried mint leaves1 teaspoon chopped ginger root1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground red pepper1 green jalape?o pepper, seeded

1/2 small onion, cut up How to make the chutney:

Place all ingredients in blender container or food processor. Cover and blend on high speed,stopping blender to scrape sides occasionally, until smooth, about 1 minute.

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Tomato Chutney Recipe(Tamatar Ki Chutney)Ingredients::6 to 8 large cloves garlic finely chopped1/4 cup spring onion whites chopped1 tbsp finely chopped spring onion greens2 dry red chilies, soaked1 cup tomatoes, finely chopped1 tbsp finely chopped coriander1 tsp. oilSalt To Taste

How to make the chutney:Drain the soaked chillies and chop them finely.Heat the oil, add the onions and garlic and saut? over a slow flame for 4 to 5 minutes till they are lightly brown.

Add the chillies and salt and saut? again.Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.Cool completely and add the coriander and spring onion greens and mix well.Serve tomato chutney chilled or at room temperature.

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Onion Chutney RecipeIngredients:1 cup peeled onions6 -7 flakes of garlic2 tbs channa daal (Bengal Gram)5 red chilies or as per tasteSalt As Per Taste1tsp. mustard seedscurry Leaveslittle tamarind (Imli)

How to make the chutney::Heat oil, fry chilies, daal, garlic and the onions, till golden brown.Grind with tamarind and salt.Splutter mustard seeds and curry leaves, in oil and pour on top.Serve with paratha or puri.

Peanut Chutney RecipeIngredients:


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1/2 cup peanut3-4 green chiliesfew coriander leaves1 tsp. cumin powderSalt To Tastesugar or jaggery as per tasteHow to make the chutney:Soak peanuts in little water for half an hour. Shell them and keep aside.Chop the green chilies. Blend the peanuts and chilies.

Add salt, sugar or jaggery and cumin powder and mix again.When serving add lemon juice.

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Date Chutney RecipeIngredients::1/2 kilo Dates (Khajoor)2 teaspoon fresh Ginger (Adrak), cut into thin long strips4 teaspoons Salt (Namak) (level)1 cup Sugar (Cheeni)6 teaspoons Raisins (Kishmish)1 1/2 cups or 2 cups Vinegar (Sirka)1/4 cup blanched Almonds (Badam)2 Cloves (Lavang)2 big Cardamoms (Elaichi Moti)1/4 teaspoon ground Cinnamon (Dalchini)1/4 teaspoon Red chili pepper (Lal Mirchi)

How to make the chutney:Stone the dates and cut them in halves.Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.Now add sugar and cook until the mixture thickens.Remove from the fire, add raisins, almonds slit into halves and stir well.While the chutney is hot pour into clean jars and cork tightly.Serve after 4 days.

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Garlic Chutney RecipeIngredients:4 garlic pods20 red chillies, roasted2 cups grated coconut4 tsp. oila little tamarindSalt To Taste

How to make the chutney:Saut? the garlic, coconut in oil.Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.Then grind the saute mixture with roasted red chillies and tamarind pulp.

Add the garlic and salt and grind once again to a smooth paste.

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Mango ChutneyRecipeIngredients:100 grams sultanas (dried golden raisins)8 peeled and diced small mangoes (firm fleshed)400 grams brown sugar1 liter brown vinegar4 small onions, finely chopped1 teaspoon cayenne pepper1 teaspoon salt4 cloves

? teaspoon ground gingerHow to make the chutney:Place all ingredients into a stainless steel pot.Bring to the boil, stirring constantly.On a low heat, allow the mixture to simmer uncovered for around two hours, or until the mixture thickens. Stir occasionally.

Allow to cool, then pour into clean glass jars. Allow to cool and then seal.

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Dried Fruit ChutneyRecipeIngredients:1 cup dried pears, chopped1 cup dried apricots, chopped


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1 cup dates, chopped1 cup dried apples chopped1 cup sultanas (golden raisins)1 liter water? liter cider vinegar1 ? cup brown sugargenerous pinch of chili powderpinch of turmericpinch of freshly grated nutmeg

pinch of ground ginger3 cloves garlic, crushedHow to make the chutney:Place the fruit in a large bowl and cover with the water.Cover the bowl and leave it overnight.Do not drain, transfer the fruit mixture and add the remaining ingredients in a large saucepan.Bring to the boil, stirring all the while until the sugar dissolves.Simmer uncovered over a low heat for about 2 hours or until thick, stirring occasionally.Decant into clean glass jars and allow to cool, then seal the jars.Serve with curry dishes.How to Sterilize and Seal Glass Jars:Wash the jars and lids in hot, soapy water. Place the damp jars upside down in a cold oven and turn it to 160 Celsius. Allow theoven to heat up and leave the jars in for a few minutes. The heat will sterilize the jars. In the meantime, place the lids in a smallsaucepan of water and bring to the boil. Boil for 5 minutes, after which the lids are ready to use.

Andra Chutneys

Kothamali kaaram

Ingredients

Kothamalli ( coriander leaves ) ( cut finely ) - 3 cups

Tamarind - a lemon sized ball

Red chilli - 2

Coriander seeds - 1/2 tsp

Asafoetida - a pinch

Salt - as needed

Oil - as needed

Method

1. Heat oil in a frying pan.

2. Fry coriander seeds, red chilli, tamarind, kothamalli, one by one and set aside.

3. Grind coriander seeds, red chilli, tamarind, kothamalli,with asafoetida, salt, a little water to a paste and

set aside.

4. This kaaram can be stored for a week.

Bitter Gourd Chutney

Ingredients:

1/2 cup Bitter gourd

1/2 cup fresh Coconut

1/2 tbsp chopped Onion

3 Red chilies

1/4 tsp Tamarind juice

1-2 tsp Oil

Salt to taste


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Method:

1.Cut the bitter gourd into small pieces.

2.Sprinkle the gourd with salt and keep aside for about 20-25 minutes.

3.Squeeze the pieces with hand to remove the water.4.In a pan, heat oil and fry the bitter gourd over medium heat until turns to crispy.

5.Grind the coconut with red chilies and tamarind into paste like chutney consistency.

6.Mix the onion with salt and before serving, add the gourd and onion with coconut paste,

mix well.

7.Serve with the rice.

Green Tomato Pachadi

Ingredients:

4 Green unripe firm tomatoes

1 tbsp roasted groundnuts powdered

4-5 green chillies chopped

1 tsp cumene seeds

1 tsp sugar

Salt as per taste

1 tsp oil

Method:

Chop the tomatoes.

Heat oil in a pan.

Add cumin,green chillies,tomatoes.

Saute for few minutes.

Cook till the tomatoes are littlesoft.

Cool the mixture.

Add the groundnut powder, salt and sugar.

Grind the mixture, add water if required.

Mamadi Kobari Pachadi

Grated coconut 1 cup

Raw mango pulp (pachhi mamidi gujju) 1 cup

Green chilies 5

Curd 3 spoons

Cumin seeds (jilakarra) 1 spoon


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Musterd seeds (aavalu) 1 spoon

Salt to taste

Dry red chilies 2

Oil -2 spoons

Mamidi Kobbari Pachadi Recipe Making Procedure

1. Grind grated coconut and green chillies into a smooth paste.

2. Take a thick bottomed pan and boil raw mango pulp by adding 1 cup of water on

low flame.

3. Now add curd to the boiling pulp and mix well.

4. Finally add the coconut and chilli paste, cook well and off the stove.

5. Heat oil in a pan and add cumin seeds, musterd seeds, red chillies and turmeric. Let

them pop.

6. Finally add this to the above made chutney.

7. Delicious mamidi kobbari pachadi is ready to serve.

Coriander Onion Chutney

Coriander leaves 1 cup

Onion 1

Green chillies 4

Lemon juice or tamarind pulp 1 spoon

Oil 2 spoons

Cumin seeds (jeera) 1 spoon

Mustard seeds (avalu) 1 spoon

Salt to taste

Coriander Onion Chutney Recipe Making Procedure

1. Clean and chop the coriander, green chillies and onion.

2. Heat a spoon oil and fry the green chillies and onions in it.


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3. Make a fine chutney with fried chillies, onions, salt, tamarind or lemon juice and

chopped coriander in the mixie.

4. Now heat the oil, add cumin seeds and mustard seeds into it and let them pop.

5. Finally add this tampering to the above made chutney and mix well.

6. Yummy coriander onion chutney is now ready to serve.

Onion Tomato Chutney

Onions chopped 1 cup

Tomatoes chopped 2 cups

Red chili powder 2 spoons

Salt to taste

Cumin seeds (Jilakarra) 1 spoon

Mustered seeds (Avalu) 1 spoon

Dry red chillies broken 2

Oil2 spoons

Onion Tomato Chutney Andhra Style Recipe Making Procedure

1. Heat a frying pan by adding 1 spoon of oil in it.

2. Fry onions till they turn to brown, then add tomatoes and fry till they become soft.

3. Off the stove and allow them to cool.

4. Mean while, heat a small pan by adding a spoon of oil.

5. Add cumin seeds, mustered seeds and red chillies, let them pop and keep it aside.

6. Grind the fried and cooled onions and tomatoes along with salt and chili powder.

7. Finally mix the chutney with the above tampering.

8. Delicious onion tomato chutney andhra style is ready to taste.

Gongura Roti Pachadi

Gongura - 1 cup

Green chillies 4-5

Onion pieces - cup Tamarind small piece


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Ground nuts - cup Salt as per taste

Oil 2 spoons

Avalu (Mustard seeds)- 1 tea spoon

Minappapu (urad dal) - 1 tea spoon

Senagapappu (Chenna dal) - 1 tea spoon

Red dry chillies (broken) - 3

Andhra Gongura Roti Pachadi Recipe Making Procedure

1. Roast the ground nuts in a pan and allow them to cool. Heat oil the same pan and

fry Gongura, onions and green chillies for few minutes and allow them to cool.

2. Now prepare roti pachadi by grinding Tamarind, ground nuts, salt, fried Gongura,

onions and green chillies.

3. Heat the oil in a pan and add Avalu,Minappapu, Senagapappu and Red dry chillies

allow them to pop.

4. Add this tempering to the above made gongura pachadi and mix well.

5. Delicious andhra gongura roti pachadi is ready to taste and serve..

Mamadi Thurumu Pachadi

Mamidikaya 1

Red chill powder 1 spoon

Menthi podi (Fenugreek seeds powder) - spoon

Salt to taste

Oil 1 spoon

Jilakarra - spoon

Senaga pappu - spoon

Minapappu - spoon

Red chillies broken 2

Avalu - spoon

Inguva - spoon


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Mamidi Turumu Pachadi Recipe Making Procedure

1. Clean and grate the mamidikaya into a bowl and keep it a side.

2. Heat the oil in a pan, add jilakarra, Senaga pappu, Minapappu, Red chillies, Avalu

and Inguva.

3. Now add the grated mango, Menthi podi, Salt and Red chill powder.

4. Stir this for a few seconds and turn off the stove.

5. Delicious Mamidi Turumu Pachadi is ready to taste now, this goes well with ghee

and rice.

Ingredients for Dondakaya Kobbari Pachadi:

Dondakaya chopped- 1 cup

Fresh coconut powder1 cup

Green chillies - 5

Tamarindsmall pice

Cumin seeds2 tea spoons

Garlic cloves10

Salt for taste

Turmeric powder1 spoon

Curry leaves -10

Oil2 spoons

Mustard seeds- 1 tea spoon

Chenna dal- 1 tea spoon


Black gram (urad dal-husked) - 1 tea spoon

Coriander chopped cup

Dondakaya Kobbari Pachadi Recipe Making Procedure

1. Preparation of Dondakaya Kobbari Pachadi:


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2. Fry the Dondakaya pieces and Green chilies in a pan of hot oil.

3. Make a fine paste with Green chilies, Cumin seeds, Garlic cloves, Tamarind and

salt in mixie.

4. Now add fried Dondakaya pieces and Fresh coconut powder and grind once dont

make it paste.

5. Prepare a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies,

Hing and Cumin seeds into oil and fry them.

6. Add the tempering with the above Chutney.

7. Finally garnish the Dondakaya Kobbari Pachadi with Coriander and serve this along

with dosa and idli.

Dondakaya Roti Pachadi:

Dondakaya chopped- 1 cups

Ground nuts1 cup

Green chillies4

Sesame seeds kg

Salt- for taste

Tamarindsmall piece

Oil- 4 spoons

Turmeric - 1pinch

Cumin seeds - 1 tea spoon





Coriander leaves cup

Dondakaya Roti Pachadi Recipe Making Procedure

1. Preparation of Dondakaya Roti Pachadi:


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2. Take a pan and add oil into to heat. Add mustard seeds, red dry chillies, black

gram, chenna dal, turmeric, Cumin seeds and Sesame seeds to fry.

3. In the other pan add Ground nuts and fry them well.

4. Now take a pan, add oil and heat it. Add Dondakaya chopped and green chillies fry

them.

5. Now grind the cooled temparing in the mixie into paste and next add fried Ground

nuts and grind again.

6. Add Dondakaya chopped, green chillies, Salt and Tamarind to the mixture and grind

again. Add oil Chenna dal and curry leaves in a hot pan and fry them. Add this to

the ground paste and mix well. Garnish Dondakaya Roti Pachadi with Coriander

leaves.

Vankaya Dondakaya Pachadi:


Vankaya1 cup

Green chilies- 4

Curry leaves- 10

Salt to taste

2 tbsp Oil




Red dry chillies (broken)- 3


Hingpinch

Vankaya Dondakaya Pachadi Recipe Making Procedure

1. Preparation of Vankaya Dondakaya Pachadi:


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2. Heat a pan and add oil to Fry Dondakaya pieces, Vankaya pieces and Green

chilies.

3. Allow them to cool for few minutes and make a fine paste in mixie by adding Salt.

4. Add water into it, if you feel necessary.

5. Make a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies,

Hing and Cumin seeds into oil and fry them.

6. Mix the tempering with the above Chutney.

7. Tasty Vankaya Dondakaya Pachadi is ready you can taste this with ghee and rice.

Dondakaya Chutney Andhra:


Green chillies4 Sesame seeds kg

Salt- for taste

Tamarindsmall piece

Oil- 4 spoons

Turmeric - 1pinch






Coriander leaves cup

Dondakaya Chutney Andhra Recipe Making Procedure

1. Preparation of Dondakaya Chutney Andhra:

2. Take a pan and add oil into to heat. Add mustard seeds, red dry chillies, black

gram, chenna dal, turmeric, Cumin seeds and Sesame seeds to fry.

3. Allow it to cool. Now take a pan, add oil and heat it. Add Dondakaya chopped and

green chillies fry them.


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4. Now grind the cooled temparing in the mixie into paste and next add fried

Dondakaya chopped, green chillies, Salt and Tamarind and make paste. In a pan

add oil Chenna dal and curry leaves and fry them. Add this to the ground paste and

mix well. Take Dondakaya Chutney Andhra into serving bowl and garnish with

Coriander leaves.

Dondakaya Tomato Pachadi:

Dondakaya chopped: 2 cups

Onions chopped1/2 cup

Tomato chopped2 cups

Green chillies- 4

Curry leaves- 10

Salt to taste

4 tbsp Oil

1 pinch turmeric (optional)




Black gram (urad dal-husked)- 1 tea spoon

Dondakaya Tomato Pachadi Recipe Making Procedure

1. Preparation of Dondakaya Tomato Pachadi:

2. In a pan add 2 spoons of oil and heat it till the oil becomes hot.

3. Add Onions chopped and fry till it becomes golden red. Put Tomato chopped, green

chillies and fry well.

4. Through Dondakaya pieces and fry them until raw flavor for 5 minutes.

5. Now grind all the fried ingredients by adding salt.

6. In the same pan, add oil and heat it. Add mustard seeds, red dry chillies, black

gram, chenna dal, turmeric, curry leaves and sesame powder to fry.


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7. Add the tampering to the grinder mixture and mix evenly. Serve this Dondakaya

Tomato Pachadi along with rice.

Bendakaya Perugu Pachadi:

Bendakaya chopped1 cup

Curd: 1 1/2 cup

Green Chilies paste - spoon

Ginger and garlic paste1 spoon

Oil- 4 spoons

Turmeric - 1pinch






Curry leaves- 10

Hingpinch

Coriander leaves chopped

Bendakaya Perugu Pachadi Recipe Making Procedure

1. Preparation of Bendakaya Perugu Pachadi:

2. Add salt and fresh Coriander leaves into the curd.

3. Now fry Bendakaya chopped in oil and let them cool, after that add this to the curd.

4. Take pan pour oil and heat it. Add Mustard seeds, Chenna dal, Cumin seeds, Black

gram, Red dry chillies, Curry leaves, hing and Turmeric into oil and fry them.

5. Add Ginger garlic paste and Green Chilies paste and fry them.

6. Now add this to the curd and mix well.

7. Bendakaya Perugu Pachadi goes well with biryani and fried rice.


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Dosakaya Tomato Pachadi:

Dosakaya chopped- 1 cups

Tomatoes1 cup

Green chilies- 4

Curry leaves- 10

Salt to taste

2 tbsp Oil






Hingpinch

Dosakaya Tomato Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Tomato Pachadi:

2. In a pan add oil to Fry Dosakaya pieces, Tomatoes pieces and Green chilies.

3. Allow them to cool for few minutes and make a fine paste in mixie by adding Salt.

4. You can add water into it, if you feel necessary.

5. Prepare a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies

and Cumin seeds into oil and fry them.

6. Mix this tempering with the above Pachadi paste.

7. Now tasty Dosakaya Tomato Pachadi is ready you can eat this with steamed rice.

Dosakaya Kobbari Pachadi:


Fresh coconut pieces1 cup

Tomatoes2

Green chilies- 4


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Curry leaves- 10

Salt to taste

2 tbsp Oil




Red dry chillies(broken)- 3


Hingpinch

Dosakaya Kobbari Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Kobbari Pachadi:

2. Fry Dosakaya pieces, Tomatoes pieces and Green chilies in a pan of oil.

3. Allow them to cool for few minutes and make a fine paste by adding Fresh coconut

pieces and Salt.

4. Add water into it if you feel necessary. Prepare a tempering by Mustard seeds,

Chenna dal, Black gram, Red dry chillies and Cumin seeds into oil and fry them.

5. Mix this tempering with the above smooth fine paste.

6. Now tasty Dosakaya Kobbari Pachadi is ready to serve.

Dosakaya Chuntakaya Chutney:


Chuntakaya tokku2 spoons Green chillies- 4

Curry leaves- 10

Salt to taste

2 tbsp Oil

Gingersmall pieces




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Hingpinch

Dosakaya Chintakaya Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Chutney:

2. Take pan pour oil and heat it. Add Mustard seeds, Chenna dal, Black gram, Red dry

chillies, Cumin seeds, Ginger into oil and fry them.

3. Now put all the above ingredients in the jar, add Green chillies, Salt and

Chuntakaya tokku also into it and make a paste.

4. Peal and Cut the Dosakaya into small pieces and mix the above paste with these

small pieces.

5. Yummy Dosakaya Chintakaya Pachadi is ready to taste.

Dosakaya Chutney :

Dosakaya chopped: 2 cups

Onions chopped1 cup

Tomato chopped1 cup

Green chillies- 4

Curry leaves- 10

Salt to taste

2 tbsp Oil







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Dosakaya Chutney Recipe Making Procedure

1. Preparation of Dosakaya Chutney:

2. Take a pan, add oil into it. Heat till the oil becomes hot.

3. Add Onions chopped, green chillies and Dosakaya pieces and fry them.

4. Lastly Add Tomato pieces and fry them for 2 minutes.

5. Now grind all the fried ingredients by adding salt.

6. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black


7. Add this to the grinded mixture and mix evenly.

8. Now Dosakaya Chutney is prepared serve this along with rice or roti.

Dosakaya Brinjal Pachadi:

Dosakaya chopped: 2 cups

Brinjal1 cup

Onions1

Raw Tomato1

Green chillies- 5

Curry leaves- 10

Salt to taste

Oil - 2 tbsp

Turmeric (optional) - 1 pinch





Dosakaya Brinjal Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Brinjal Pachadi:


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2. Take a pan and add oil into it heat till oil becomes hot.

3. Add Onions chopped and green chillies fry til l it becomes golden red.

4. Put Dosakaya and Brinjal chopped pieces, green chillies and tomato and fry well.

5. After fry, allow them to cool, now grind all the fried ingredients by adding salt.



7. Add this to the grinded chutney mixture and mix evenly.

8. Take Dosakaya Brinjal Pachadi Andhra into serving bowl and garnish with curry

leaves.

9. Serve Dosakaya Brinjal Pachadi along with steamed rice and ghee.

Vankaya Perugu Pachadi Andhra:

Vankaya chopped finely - 1 Cup

Plain curd - 2 Cups

Onion chopped - 1 Small

Tomato chopped2

Green Chiles chopped2

Garlic paste - 1 spoon

Oil - 3 spoons

Turmeric Powder 1 spoon

Salt to taste

Mustard Seeds 1 spoon

Cumin Seeds 1 spoon

Urad Dal 1 spoon

Broken Dried Red Chiles 34

Asafoetida1 pinch

Curry Leaves10

Vankaya Perugu Pachadi Andhra Recipe Making Procedure


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1. Preparation of Vankaya Perugu Pachadi Andhra:


chillies, Sesam powder, Curry leaves and Turmeric into oil and fry them.

3. Fry till the onion turn to golden red. Then add vankaya pieces and fry till they

become soft.

4. Now add the chopped tomatoes into the oil and fry.

5. Off the stove when the leaves become soft and smooth and let it cool for room

temperature.

6. Mix the curd in a bowl with salt and add to the above cooled mixture.

7. . Stir well and serve Vankaya Perugu Pachadi Andhra with fried rice or with plane

rice.

Coconut tomato chutney:

Fresh coconut pieces: 2 cups

Tomato chopped2 cups

green chillies- 5

curry leaves- 10

Salt to taste

2 tbsp Oil



chenna dal- 1 tea spoon

red dry chillies(broken)- 3

black gram(urad dal-husked)- 1 tea spoon

sesam powder - 1 tea spoon

Coconut tomato chutney Recipe Making Procedure

1. Preparation of Coconut tomato chutney:



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3. Put Tomato pieces, green chillies and fry well.

4. Now grind all the fried ingradiants along with the pieces of coconut by adding salt.



6. Add this to the grinded Coconut tomato chutney and mix evenly.

7. Take Coconut tomato chutney into serving bowl and garnish with curry leaves.

8. This tastes superb along with rice or idli or dosa or puri.

Tomato roti pachadi:

Onions chopped1/2 cup

Tomato chopped2 cup

green chillies- 4

curry leaves- 10

Salt to taste

2 tbsp Oil



chenna dal- 1 tea spoon

red dry chillies(broken)- 3

black gram(urad dal-husked)- 1 tea spoon

sesam powder - 1 tea spoon

Tomato Roti Pachadi Recipe Making Procedure

1. Preparation of Tomato roti pachadi:


3. Add Onions chopped and fry till it becomes golden red. Put Tomato chopped, green

chillies and fry well.

4. Now grind all the fried ingredients by adding salt better in a rolu.


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6. Add this to the grind-ed mixture and mix evenly.

7. Take Tomato roti pachadi into serving bowl and garnish with curry leaves.

8. Serve Tomato roti pachadi along with rice, dosa, idli or roti.

Sweet ginger chutney:

Ginger pieces - half cup

Tamarind pulp1 cup

Red chilies10 to 11

Fenugreek seeds - 2 spoons

Mustard seeds - 2 spoons

Black gram2 spoons

Jaggeryhalf cup

Salt- for taste

Turmeric powder1 spoon

Asafetida2 pinch

Curry leaveshand full

Sweet ginger chutney Recipe Making Procedure

1. Preparation of Sweet ginger chutney:

2. Light the stove and heat the oil in a pan.

3. Add Fenugreek seeds and Mustard seeds in the oil and fry till they turn to golden

brown.

4. Now add Black gram, red chillies, Asafetida and Curry leaves now fry them and

switch off the stove.

5. Take a mixie jar and add the fried ingredients by removing oil and also add Ginger

pieces, Tamarind pulp, Turmeric powder and salt.

6. Grind this into smooth paste and add the remaining oil into this paste.


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7. Sweet ginger chutney is now redy to taste, take this into serving bowl.

8. Sweet ginger chutney tastes yummy along with idli, dosa and rice.

Ulligadda karam:

Onions: 4

Red chilli powder: 4 spoons

Salt- for tate

Oil- 4 spoons





Sesam powder - 1 tea spoon

Ulligadda karam Recipe Making Procedure

1. Preparation of ulligadda karam:

2. Clean the onions and cut this into slices.

3. Grind the onions into paste by adding Red chilli powder and salt.


chillies, Sesam powder and Curry leaves into oil and fry them.

5. Add the grinded paste and fry it till the raw flavour disappears.

6. Take ulligadda karam into a serving bowl and garnish with coriander.

7. Now ulligadda karam is ready to taste it tastes good along with dosa, roti and rice.

Tomato Vankaya pachadi:

Tomato4

vankaya - 4

Green chillies - 5

Curry leaves- 10


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Cumin seeds100 grms

Salt to taste

Oil - 2 tbsp







Coriander choppedfor garnish

Asafetida - pinch

Tomato Vankaya Pachadi Recipe Making Procedure

1. Preparation of Tomato pudina pachadi:

2. Heat the oil in a pan, put the chopped vankaya and on medium flame fry till the

rawness goes.

3. Add chopped tomato and chilies in it and fry for 5 minuts by closing the lid till water

evaporates. Remove and cool.

4. Now take oil and add the cumin seeds and urad dal and allow it to turn red.

5. Grind the cumin-urad dal-green in the mixie.

6. Then add the fried tomatoes, vankayalu, chillis and salt grind into paste adding a 2-

3 spoons of water.

7. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add

the dry red chilli, turmeric and curry leaves and fry for a few secs.

8. Add this to the grinded paste now Tomato vankaya pachadi is ready, take this into

serving bowl.

9. Tomato vankaya pachadi is ready to taste. This goes well along with rice, roti and

dosa.


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Tomato pudina pachadi:

Tomato chopped4

Pudina leaves - 1 cup

Green chillies grind paste - 2 spoons

Curry leaves- 10

Cumin seeds100 grms

Salt to taste

Oil - 2 tbsp







Coriander choppedfor garnish Asafetida - p

Tomato Pudina Pachadi Recipe Making Procedure

1. Preparation of Tomato pudina pachadi:

2. Heat the oil in a pan, put the chopped tomatoes and on medium flame fry till the

rawness of tomato disappears and water evaporates. Remove and cool.

3. Now take oil and add the cumin seeds and urad dal and allow it to turn red. Add the

slit green challis and fry them.

4. Next add the chopped coriander and pudina leaves for 2 mts in the oil. Remove and

keep aside.

5. Grind the cumin-urad dal-green chillis-mint-coriander leaves in the mixie.

6. Then add the sauted tomatoes and salt grind into paste adding a 2-3 tbsps of

water. Take this into a bowl.


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7. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add

the dry red chilli, turmeric and curry leaves and fry for a few secs.

8. Finally add the asafoetida and immediately add this to the pudina pachadi.

9. Now tomato pudina pachadi is ready, garnish it with coriander leaves.

10. Serve this along with idlis, dosas and rice.

Kandi pappu pachadi

Kandi pappu/red gram - 1/2 cup

Cumin seeds - 3/4 spoon

Minappa pappu1 spoon

Dry red chilies - 3-4

Garlic flakes - 3-4 pieces

Tamarind small piece

Oil - 3-4 spoons

Salt to taste

Mustard seeds - 1/2 spoon

Curry leaves - 10 -12

Kandi pappu pachadi Recipe Making Procedure

1. Preparation of Kandi pachadi:

2. Heat a tsp of oil in a pan, add the red gram and roast it on low to medium flame till

slightly red in color.

3. Remove the fried kandi pappu from pan and Keep it aside.

4. In the same pan, add another tsp of oil, add cumin seeds and roast them for one

minute, add the split gram and stir fry for another two minutes.

5. Next add red chilies and fry them for half a minute on low heat. Remove from pan

and cool.

6. Once cool, grind red gram, raw garlic, fried chilies, cumin seeds, split gram,

tamarind and salt to a coarse paste by adding very little water (few spoons).


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7. Heat oil in a pan, add the mustard seeds and let them pop.

8. Add the split black gram and let it brown. Add the curry leaves and toss them for a

few seconds till the flavors come out.

9. Turn off heat and add this to the kandi pachadi and mix well.

10. Take this into serving bowl garnish with curry leaves.

11. Serve with hot steamed rice, ghee and raw onions. It also tastes good along with

dosa and idli.

Pudina Chutney Recipe

Pudina Leaves 1 cup r 1 bunch

Raw Mango - 1/2 Cleaned, Peeled, Chopped

Sesame Seeds - 100 grams

Green Chillies/Red Chillies 5-6

Oil

2-4 Table Spoons

Mustard Seeds - 1/2 Table Spoon

Cumin Seeds - 1/2 Table Spoon

Chana dal - 1-2 Table Spoons

Asafoetida - a pinch

Pudina Chutney Recipe Making Procedure

1. Take a pan. Put Oil in it. Let the oil get heated.

2. Add Mustard seeds, Cumin seeds, Asafoetida, green chillies and Chana dal. let

chana dal is roasted a little bit.

3. Add Mango and fry for a minute.

4. Then add pudina leaves. Fry to 2-5 minutes and turn off stove.

5. Let the mixture cool and grind them.

Cabbage Tomato Chutney recipe


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Cabbage-half

tomatoes-5-10

tamrind

oil, sanagapappu,mustard seeds,mentulu,

curryleaves, asfoetida,red chillies, garlic (3/4)_ for seasoning

salt

Cabbage Tomato Chutney Recipe Making Procedure

1. Cut cabbage into medium pieces and fry in 2/3tsp of oil until half cooked and put

aside. Cut tomatoes and fry in 2 tsps oil along with tamrind until all the water is

evaporated. In a pan heat two spoons oil and put mustard seeds and then put

remaining ingredients for seasoning. In mixer put the cabbage and tomatoes and

salt (as required)and make paste, coarseness as per needed and in the end put the

seasoning and grind for three to four seconds such that the seasoning appears in

the chutney. The delicious chutney can be served with rice.

Corriander Chutney recipe

bunch of Corriander

salt

tamarind pulp

sugar or jaggery

Seasoning:

2tbs urad dal

1 tbs avalu

1 tbs jeera


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2 redchillis

curry leaves(optional)

Corriander Chutney Recipe Making Procedure

1. Cut the coriander leaves and clean it with water and keep a side.

2. Take a pan,add oil and heat it,when oil is heated add the seasoning ingredients and

fry them well, and remove from pan. In tht remaining oil add coriander leaves and

fry them.

3. Grind the seasoning ingredients first and after making it paste add coriander

leaves.To this mixture add tamarind pulp and grind it again.

4. Add sugar or joggery as per u'r taste to this mixture and u'r coriander chutney is

ready.

Senagapappu Pachadi ChanaDal

ChanaDal 1Cup

RedChilli 4

Tamarind Pinch

Mustard, Jeera 1 tbl spoon

Salt to taste

Senagapappu Pachadi ChanaDal Recipe Making Procedure

1. Heat a pan, and add Chana Dal, Red Chillis, Mustard and Jeera and fry on low

heat. Stir occasionally until Chana turns light brown.

2. Then add the above mixture to Mixie, along with a pinch of Tamarind and salt to

taste (half spoon) and grind it by adding little water.

3. The Chutney is ready and good with Rice, Idle, and Dosa. Same kind of Chutney

can be made with Toor Dal also.

4. Good when u need some tongue treatment (spice up ur food)


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Chintakaya Pachadi Green Tamarind Pickle:

Chintakayalu-5

Green chillis chillis-2

seasoning :

2 tbs chanadal

1 tbs jeera

1 tbs avalu

1 tbs inguva

redchillis-4

curry leaves

salt

Chintakaya Pachadi Green Tamarind Pickle Recipe Making Procedure

1. Preparation of Chintakaya Pachadi Green Tamarind Pickle:

2. Clean the chintakayalu and dry them with out any water.

3. Grind chintakayalu, green chillis and salt into paste and keep it aside.

4. Take a pan with oil and heat it.

5. Add Chanadal, jeera, avalu, inguva, red chill ies and curry leaves, fry them.

6. Mix this tempering evenly with the paste of chintakayalu.

7. Tasty chintakaya pachadi is ready.

8. Chintakaya pachadi recipe goes well with rice and ghee.

Beerakaaya Pachadhi recipe

Beerakaaya - 1

Red Chillies - 3

Sasema Seeds - 1/2 Cup

Turmaric - 1/2 Teaspoon

Tamerind - According to your taste


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Salt

Oil - 2 TableSpoons

Seasonals

Cumin Seeds - 1/2 teaspoon

Mustered Seeds - 1/2 TeaSpoon

Urad Daal - 1/2 TeaSpoon

Res Chilli - 1

Curry Leaves - 10

Beerakaaya Pachadhi Recipe Making Procedure

1. 1. Take dry Pan fry it Sasema Seeds and Red Chillies. After fry transfer another

plate. Keep it cool. After that make it Powder.

2. 2. Cut Beerakaaya 1/2 inch peaces. fry this beerakaaya mukkalu with 2tablespoons

oil. After fry add tamerind, turmaric & salt. Keep it cool.

3. 3. Griand it cooked beerakaaya and add Sasema Powder

4. 4. Finally add seasonals

Allam Perugu Pachadi recipe

Ginger/allam

greenc hillies

curd

mustard seeds

red chillies

curry leaves

hing

Allam Perugu Pachadi Recipe Making Procedure


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1. Peel and slice ginger

2. grind ginger and green chillies with little water.

3. add salt and add the seasonings(mustard, red chillies,curry leaves,hing).now add all

these to the curd. It is tasty with rice.

Pudina Pachadi recipe

Pudina/mint-1 bunch

redchillies-2

tamarind-according to your taste

salt.

mustard seeds

Pudina Pachadi Recipe Making Procedure

1. Separate all the leaves,wash them and wipe them with a dry cloth.

2. now take a pan and put a spoon of oil.add these leaves along with redchillies and

tamarind.let the leaves turn brown in color.it takes a while.

3. after the leaves cool down grind along with some salt and with very little water.

4. now add the seasonings.

Mullangi Pachadi recipe

Ingredients for Mullangi Pachadi:

Mullangi-2

Green chillies - 9

Lemon size of tamarind

Onion-1

1 table spoon of Avalu and Jeelakarra (Mustardseeds & Jeera)

1/2 table spoon of Turmeric powder

2 table spoons of Oil


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Mullangi Pachadi Recipe Making Procedure

1. Preparation of Mullangi Pachadi:

2. Clean and cut Mullangi into small pieces.

3. Heat a pan with 2 spoons of oil and fryMullangipieces and Green chillies. Now

grind fried mullangi pieces, Green chillies and tamarind into paste.

4. Take a pan, pour oil and heat it. Add Mustard seeds orAvalu ,jeera and turmeric

powder.

5. Then finally add mullangi paste along with salt. Then fry it for 4 minutes.

6. Yummy Mullangi Pachadi is ready to taste.

Onion Chutney recipe

3 big onions

small lime size tamrind

5 to 6 green chillies

Onion Chutney Recipe Making Procedure

1. Put oil in a pan add some jeera and minappappu onions and green chillies fry them

until onions turn brown. Switch off the stove and add tamrind to it it becomes soft

with the heat.

2. Blend the above ingredients with salt and very lil water Add thadka , with mustard

,jeera ,curryleavesand hing.

3. Goes well with rice and rotis also

Methi Chutney recipe

Methi-1 bunch

Green Chillies-2

Tamarind-1Table spoon

Salt
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For seasoning:

Red chillies-1

Jeera,Uraddal,Channa dal,mustard seeds,Garlic

Methi Chutney Recipe Making Procedure

1. Seperate all the leaves and wash them.

2. Take a pan and put some oil and fry the leaves along with Green chillies and

tamarind for 5 min. Cool it for a while and grind them with salt and little water.

3. Season it later. This is very good for Sugar patients.

Hot Tomato Methi Chutney recipe

1/2 kg Tomatoes

1/4 Cup Fresh methi

10 Green chilles

Tamarind-lemon sized

1 tsp Cumin

1 tsp Mustard

1/2 tsp Turmeric

1/2 tsp Red chillie powder

Salt to taste

Oli-4 tbsp

Hot Tomato Methi Chutney Recipe Making Procedure

1. Heat the oil.Fry the methi till all the watery content is lost.

2. Try to cover the pan with lid to avoid spluttering on the face.

3. Now add the chopped tomatoes and the tamarind.Later add turmeric and chillie

powder.

4. After the tomatoes are half cooked add the green chillies.


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5. Cook on a medium flame till u see oil floating.

6. Allow it to cool.Add salt and grind to a rough paste.

7. Season with cumin, mustard and curry leaves.

Capsicum Chutney recipe

50g Green Chilly(finely chopped)

100g Capsicum(chopped )

2 tsp Methi Powder

4 tsp Mustard powder

1/2 tspTurmeric powder

1 tsp Vamu

1/8 tsp Hing

10tsbp Oil Refind (or) til Oil

50 ml Lemon Juice

1/2 tspChilly Powder

Capsicum Chutney Recipe Making Procedure

1. Mix all the above Ingredients and keep it two days in sunshine. After serve it with

hot rice. It is very tasty.

Groundnut Chutney recipe

Groundnuts - 250gms

Oil - 3 tbsp

Green Chillies - 2

Salt - 1/2 tbsp

Red chillies - 2

Garlic Cloves - 4

Curry leaves - one spring


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Avalu (Mustard seeds) - 10 gms

Jeelakarra (jeera) - 10 gms

Senaga pappu (Chena daal) - 10 gms

Mina pappu - 10 gms

Tamarind - 10 gms.

Groundnut Chutney Recipe Making Procedure

1. First heat the oil in a pan, fry the groundnuts and green chillies in that till they get

fried.

2. Now keep them aside, till they become cool.

3. Heat oil in the same pan again.

4. Fry the red chillies, garlic, curry leaves, mustard seeds, jeera, chena daal and mina

pappu till they becomes red.

5. Take a mixer jar and grind all the fried ingredients into paste along with small about

of tamarind and salt.

6. Add small amount of water, if you feel necessary.

7. Now delicious Groundnut Chutney is ready to taste, this goes well with dosa, idli,

upma and chapathi.

Nethi Bendakaya Pachchadi recipe

20 lady fingers

5 green chillies

sliced ginger

small amount of tamarind

mustard , jeera, chena dal,mina pappu ,curry leaves, red chillie,garlic(all these should not exceed

10 gms)

2 teaspoons of oil


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2 teaspoon ghee

salt to taste

Nethi Bendakaya Pachchadi Recipe Making Procedure

1. 1.cut ladyfingers in to small pieces. heat ghee in the pan,and fry green chillies

,ginger & ladfinger pieces and remove from pan.

2. 2.now heat oil in the pan and add mustard jeera chena mina dal curry leaves ,red

chillie,garlic to the oil in the pan till the become red and remove from the pan.

3. 3.Now add tamarind ,salt to both the above and mix them to thin paste.

4. 4.goes with rice and roti

Zucchini Chutney recipe

1 Zucchini

small piece of tamarind or 1/4 cup tamarin juice

1 teaspoon urad dal

3 small size green chillies

Zucchini Chutney Recipe Making Procedure

1. Wash and cut zucchini and green chillies into small pieces and keep aside. soak

tamarind. Heat 3 teaspoons edible oil. Add cumin seeds and let them splitter. Add

urad dal and green chillies. After 30 secs add zucchini pieces and let them cook.

Grind cooked zucchini, soaked tamarind or tamarind juice and salt to taste together.

Zucchini chutney goes wll with hot rice.

Tomato Chutney recipe

1 tbsp oil

a pinch of asafoetida powder(hing)

4 tomatoes


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tamarind pulp

jagerry

salt to taste

half tbsp fenugreek seeds

3 red chillies

seasoning:

mustard seeds

curry leaves

Tomato Chutney Recipe Making Procedure

1. Take a pan and add 1 tbsp oil add asafoetida powder.Then add tomatoes,tamarind

pulp,jagerry and salt to taste.cover the pan with a lid.cook till tomatoes become

soft.remove the pan from the stove and let it cool.Now take another pan add oil and

fry fenugreek seeds and redchillies.let this also cool for sometime.Finally blend the

two in a mixer. Garnish with mustard and curry leaves. Serve the chutney with idli's.

Documents

Peanut Chutney Recipe