50 Most Wanted Original Chutney Making Recipes Part PDF

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 27. Dalia Chutney

2. kobbari chutney 28. Red Bell Pepper Chutney
3. Pesarapappu chutney 29. Dalia Coconut Chutney
4. dhaniyala pacchadi 30. Coconut with Onion
5. Allam pacchadi 31. Peanut Chutney
6. Corriander Mint Chutney 32. Moong Dal Chutney
7. Chilli Chutney 33. Coconut and Tomato Chutney
8. Betel Leaf Chutney 34. Mango Coconut Chutney
9. Red Chilli Chutney 35. Amaranth Leaves Chutney
10. Tindora Chutney 36. Red Chilli Cilantro Chutney
11. Cucumber Chutney 37. Mint Mango Chutney
12. Tamarind Chutney 38. Mint Coconut Chutney
13. Coconut Rice Mix 39. Tender Tamarind Leaves Chutney
14. Sweet Coconut Chutney 40. Plum Chutney
15. Eggplant Chutney 41. Sweet Potato Chutney
16. Red Onion Chutney 42. Eggplant and Milk Chutney
17. Green Chilli Coriander Chutney 43. Coconut Yogurt Chutney
18. Mint Chutney with Red Chillies 44. Mint Tamarind Leaves Chutney
19. Sesame Chutney 45. Date Chutney
20. Toor Dal Chutney 46. Lemon Cucumber Chutney
21. Mango Pickle Chutney 47. Peanut Dalia Cilantro Chutney
22. Coriander and Onion Chutney 48. Cucumber and Yam Chutney
23. Simple Onion Chili Chutney 49. Cashew Nuts Chutney
24. Chana Dal Raw Chutney 50. Vakkaya Pachadi
25. Bottle Gourd Chutney 51. Coconut Yogurt Chutney(bonus)
26. Spicy Besan Chutney
corriander chutney
Published October 31, 2011 | By admin
Ingredients:
corriander leaves 6 stems
green chillies 6
salt
roasted gram 1/4 cup
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
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

50 Most Wanted Original Chutney Making Recipes Part PDF

Caricato da

Informazioni sul documento

Descrizione originale:

Titolo originale

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

50 Most Wanted Original Chutney Making Recipes Part PDF

Caricato da

Copyright:

Formati disponibili

50 Most Wanted Chutney Respires

1. corriander chutney 27. Dalia Chutney

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

Ground coconut, raw mango and salt into coarse mixture.

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

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

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

corriander seeds 4tbsp

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

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

Corriander leaves/ Kotthimera 1 cup

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

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

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

Remove stems, wash and chop green chillies into halves.

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

Notes: Make sure chillies doesnt get burnt.

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

Betel Leaf/ Tamalapaku/ Pan leaves 2

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

Pandu Mirapakayalu/ Fresh Red Chillies/ Fresno Pepper 3

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

Chana dal 1/2 tsp

Wash, remove ends and slice tindora into halves.

Heat a tsp of oil in a pan.

Notes: Take care not to burn tindora while frying

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

Keera Dosakaya Pacchadi/ Pandiri dosakaya pacchadi

Kirbi cucumber/ Pandiri Dosakaya 1

Peel and chop cucumber into small cubes.

Remove stems and slice green chillies

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

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

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

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

Grated coconut (fresh/ frozen) 1 cup

Remove stems, wash and slice green chillies vertically once.

Notes: Store tight in refrigerator and use whenever required.

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

Fresh Grated Coconut 1 cup

Tamarind Extract is pulp of tamarind soaked in warm water.

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

Wash, remove stems and chop eggplant into cubes.

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

Remove ends and finely chop onion.

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

Kotthimera Pacchi Mirapakaya Pacchadi

Coriander Leaves 1 bunch

Mustard seeds 1/2 tsp

Wash thoroughly and pat dry coriander leaves.

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

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

Pudina Erra Karam Pacchadi

Mint Leaves 1 bunch

Remove mint leaves, wash thoroughly and pat them dry.

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

Endu Mirapakaya Nuvvulu Pacchadi

Sesame seeds 1 cup

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

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

Red Gram/ Toor Dal 1/2 cup

Dry roast red gram on low heat until golden brown.