Ample availability of Strawberries in the market inspired me to prepare this chutney. Hope you enjoy this as much as I did!
Cuisine: Fusion
Time Required: 15 Minutes
Ingredients:
15 – 20 Strawberries, cleaned and hulled
1tbsp Roasted Red Chili Flakes
¼ Cup Sugar
2tsp Oil
1tsp Saunf / Aniseed
1tsp Mustard Seeds
Salt to taste
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A chutney prepared using steamed Chilies..this Chutney is popular in Coorg District.
Time Required: 15 Minutes
Ingredients:
8 – 10 Green Chilies
10 – 12 Garlic Pods
1tsp Jeera/Cumin Seeds
1tbsp Tamarind Pulp
Salt to taste
Method:
Steam Green Chilies. Grind steamed Chilies along with other ingredients to a paste. Remove to a serving bowl and serve with Akki UbbaRotti.
Originally posted 2009-04-20 10:06:20. Republished by Blog Post Promoter
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Avocado or Butter fruit chutney could be a surprise entry for the party menu.
Cuisine: South Indian
Time Required: 15 Minutes
Ingredients:
1 cup Avocado pieces (Avocado should be firm not very soft)
2 – 3 Red Chilies
1 Tomato, Chopped
4 – 5 Garlic Pods
4 Shallots
1tsp Oil
Salt to taste
For the seasoning:
1 tbsp Oil
½ tsp Mustard Seeds
½ tsp Urad Dal / Black Gram Split
Few Curry leaves
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Roasted Eggplant chutney.
Cuisine: South Indian
Time Required: 15 Minutes
Ingredients:
1 Udupi Gulla or Blue Eggplant (Bartha Brinjal)
2tbsp Chili Powder
1tbsp Tamarind Pulp
1tbsp Oil
1tsp Mustard Seeds
¼ tsp Hing / Asafoetida
Salt to taste
Method:
Roast Badanekayi / Brinjal. Remove the skin and mash it well. Mix Chili Powder, Tamarind Pulp, and Salt to it and mix well.
Heat Oil and add Mustard Seeds and when they splutter add Hing. Add this seasoning to the chutney and mix well. Serve with your choice of Indian bread.
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An interesting North Karnataka style chutney recipe prepared using Coriander leaves. A very good accompaniment with dry rotis.
Time Required: 10 minutes
Ingredients:
1 Cup Chopped Coriander Leaves
8 – 10 Dry Red Chilies
5 one inch size Tamarind
3tbsp Oil
¼ tsp Mustard Seeds
A pinch of Asafoetida / Hing
Salt to taste
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Time Required: 15 Minutes
Ingredients:
½ Cup Masoor Dal / Red Lentils
6 – 8 Red Chilies
1 tsp Oil
3 – 2” pieces of Tamarind
½ Cup Fresh grated Coconut
A Bengal dal size Hing / Asafoetida
½ tsp Methi / Fenugreek Seeds
Salt to taste
For the seasoning:
1tbsp Oil
½ tsp Mustard Seeds
Few Curry Leaves
A pinch of Turmeric Powder
Method:
Fry Masoor Dal, Red Chilies, and Hing in Oil. Grind this with all the ingredients together. Remove to a bowl. Heat Oil and add Mustard Seeds and when they splutter add Turmeric Powder and Curry Leaves. Pour the seasoning over the Chutney and mix well. Serve with Dosa, Idli or plain Rice.
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Time Required: 20 Minutes
Ingredients:
1 Onion, Peeled and Diced
20 – 25 Cloves Garlic, Peeled
8 Green Chilies
1 bunch Coriander Leaves, Cleaned and Washed
4tbsp Oil
½ tsp Mustard Seeds
Salt to taste
Method:
Grind Onion, Cloves, Green Chilies, Coriander and Salt to a paste. Heat Oil in a pan and add Mustard Seeds and when they splutter add the paste and stir fry until the moisture evaporates and the Oil separates from the Chutney. Serve with plain Rice or Indian Bread.
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Sweet chutney prepared using raw mangoes. This is a dish from eastern India.
Time Required: 20 Minutes
Ingredients:
2 Raw Mangoes
1tbsp Panch Phoren / 5 Spices (Saunf / Aniseed, Mustard, Cumin Seeds, Kalonji / Onion Seeds, Methi / Fenugreek Seeds)
5 Red Chilies
½ Cup Grated Jaggery
1tbsp Oil
Salt to taste
Method:
Peel Mangoes and steam them. Cut the flesh and throw away the stone. Mash few pieces of Mango.
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Chutney prepared using shallots very commonly prepared in Kerala. Thanks Suma for sharing this recipe.
Time Required: 10 Minutes
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Gooseberry chutney that can be dried and stored for a long time.
Time Required: 20 Minutes
Ingredients:
10 Gooseberries
10 – 12 Green Chilies
1” Ginger
1/2 tsp Hing / Asafoedita
1 tsp Roasted Fenugreek Seeds Powder
Salt to taste
To Serve:
4 Dried Chut pieces
2tbsp Fresh grated Coconut
3tbsp Curds / Yogurt (Optional)
2tsp Oil
½ tsp Kadalebele / Bengal Gram
½ tsp Uddinabele / Split black Gram
½ tsp Mustard Seeds
Few Curry leaves
Method:
Cook Gooseberries and remove the seeds. Grind with Green Chilies, Hing, Fenugreek Seeds Powder, Ginger and Salt to a paste.
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