Category Archives: Chutney

Kara Chutney – 2 / Spicy Chutney – 2

Standard

Already I have shared a Kara chutney recipe, this has the same ingredients but little different in the cooking process. Here in this version, Kara chutney consumes less time with the same flavor, I have used less number of red chilies because of my kids, but you could use 2 to 3 chilies more than this for more spiciness, as the name Kara Chutney (Kara means spicy).

kara chutney, spicy chutney, kara chutney recipe, spciry chutney recipe, kara chutney image, kara chutney picture, spicy chutney image, spicy chutney picture, chutney recipe, chutney image, chutney picture, madraasi chutney, madraasi chutney recipe, madrasi chutney, madrasi spicy chutney recipes

Kara Chutney / Spicy Chutney

CLICK HERE for Breakfast Recipes and CLICK HERE for Chutney Recipes.

Taking this to Fiestafriday #180 hosted by Angie@thenovicegardener.

Usually chutneys are apart each and every Tamil families, as most of the day our breakfasts and dinner are Idli and Dosa. Even we prepare thick chutney to accompany with any variety rice which is known as Thuvaiyal. Let me share the recipe…

Ingredients:

  • Onions – 2 no’s
  • Tomato – 1 no’s
  • Garlic – 5 cloves
  • Red chillies – 4 nos
  • Mustard seeds – ¼ tsp
  • Split Black lentil / Black gram – ½ tsp
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Oil – 1 ½ tbsp

Preparation:

  • Peel and thinly slice the onions, keep it aside. Roughly chop the tomato and keep it aside.
  • Heat 2 tsp of oil in a kadai, add the onions, tomato and garlic cloves and cook until the raw smell goes off.
  • Transfer it to a plate, bring it room temperature.
  • Grind it to fine paste by adding required amount of salt and keep it aside.
  • Heat the leftover oil in a kadai, add the mustard seeds, split black lentil and curry leaves. Wait until they crackle.
  • Transfer it to bowl and pour in the tempered spices along with oil.

Serve with Idli or Dosai / Dosa for breakfast or dinner.

 

Chutney recipes / Chutney Collections / 25+ Chutney recipes

Standard

Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, herbs or fruit.The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.

25+ chutney collections, 25+ chutney recipes, 25+ chutney seimurai, chutney collections, chutney recipe, Chutney recipes, chutney seimurai, chutney seivadhu yeppadi, chutney varieties, dosai chutney recipe, food, food blog, food blogger, foodie, healthy cooking, healthy recipe, how to make chutney, how to make chutney at home, idli chutney recipe, immadraasi, indian blogger, Indian blogging, Indian chutney collections, Indian chutney recipes, indian cuisine, indian food, indian food blog, indian food blogger, Indian recipe, madraasi, madraasi chutney, madraasi chutney recipe, madraasi chutney recipes, madraasi chutney seimurai, madraasi cooking, madraasi cuisine, madraasi recipe, madraasi recipes, madraasi thogayal recipe, madraasi thuvayal recipe, madraasirecipe, madraasirecipes, madrasi chutney recipe, madrasi cooking, madrasi cuisine, madrasi recipes, madrasi thogayal recipes, madrasi thuvayal recipe, madrasirecipe, madrasirecipes, recipe, recipes, samayal, samayal chutney samayal, samayal samayal, samayal samayal chutney recipe, side dish for dosa, side dish for dosai, side dish for idli, side dish for idly, south Indian cuisine, south Indian food blog, south Indian food blogger, south Indian recipes, tamil, tamil chutney collections, tamil chutney recipe, tamil chutney recipes, tamil cuisine, tamil food, tamil food blog, tamil food blogger, Tamil Nadu chutney recipe, Tamil Nadu chutney recipes, tamil nadu chutney varieties, Tamil Nadu food, Tamil Nadu food blog, tamil nadu recipes, tamil nadu samayal, tamil nadu thuvaiyal recipe, tamil nadu unnavu, tamil recipe, tamil recipes Indian recipes, tamil samayal, tamil thogayal recipe, tamil thuvaiyal recipes, tamil unnavu, tamilian chutney recipe, tamilian cooking, tamilnadu, tamilnadu chutney varieties, tamilnadu cooking, Tamilnadu food blog, Tamilnadu food blogger, tamilnadu recipe, tamilnadu samayal, tamilnadu thogayal collections, TamilNadu thuvaiyal recipes, thogayal recipes, thogayal seimurai, thogayal seivadhu yeppadi, thuvaiyal recipes, thuvaiyal seimurai, thuvaiyal seivadhu yeppadi, vanga samaikalam, vanga samaikalam chutney, variety of chutney, video recipe, vlog, vlogger, youtube, youtuber

Chutney recipes / Chutney Collections / 25+ Chutney recipes


This slideshow requires JavaScript.

Dips

This slideshow requires JavaScript.

Jams

This slideshow requires JavaScript.

Aamras / Mango Puree / Home made Aamras for poori – Mango Recipes

Standard

Aamras is one such delicious and a must dish when you collect Mango recipes, easy, simple and delicious dish. This can also be added to dishes where you feel like inducing the flavor of mango. Most commonly this is served along with Poori and also it goes well with any Indian flat bread.

Aamras, aamras, aamras recipe, how to make aamras at home, image of aamras, picture of aamras, mango puree, homemade mango puree, picture of aamras, image of aamras, mango recipe, mango recipes, mambalam recipe, mango pulp, how to make mango pulp at home

Aamras / Mango Puree / Aamras for Poori

The color and taste of the dish depends on the taste and color of the mangoes, but well-ripen mangoes are most recommended for the dish. Let me share the recipe…

CLICK HERE for more Summer recipes and CLICK HERE for more Mango Recipes

Ingredients:

  • Mangoes – 2 nos
  • Dry Ginger powder – ¾ tsp
  • Sugar – 4 tsp

Making of Aamras –

Preparation:

  • Peel and roughly chop the mangoes.
  • Take mangoes and sugar together in a blender and grind it to fine paste. (sprinkle little water while you grinding).
  • Transfer it to a bowl, sprinkle dry ginger powder (sukku podi) and whisk it well, so that it blends well with the dip.
  • Transfer it to a bowl and refrigerate as it stays fresh for 2 to 3 weeks.

Note: You can also substitute water with milk while grinding, but the shell life will be for few days.