Tag Archives: chutney recipe

Kara Chutney – 2 / Spicy Chutney – 2

Kara Chutney – 2 / Spicy Chutney – 2

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

Chutney recipes / Chutney Collections / 25+ Chutney recipes

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.

Podi  Varieties:

 

Jams

This slideshow requires JavaScript.

Vazhaipoo Thuvaiyal / Banana Flower (Banana Blossom Chutney)

Vazhaipoo Thuvaiyal / Banana Flower (Banana Blossom Chutney)

I have prepared Banana Flower Vada/Fritters, Poriyal/Stir-fry, Kulambu/Curry, but this thought of preparing something different and as a result here comes my Vazhaipoo Thuvaiyal / Banana Flower Chutney.

Banana flower chutney/thuvaiyal goes out well with Idly, Dosa, Curd rice or any Variety rice. Also this stays fresh for 2 days after preparation in room temperature and fresh for more than 2 weeks’ time when refrigerated. But never use a wet spoon and hands to the thuvaiyal, it would get spoiled.

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Vazhaipoo Thuvaiyal / Banana Flower Chutney

Banana flower/Vazhaipoo is packed with loads of health benefits, but takes time to clean when you follow few tricks, you can make it easy. But when compared with the health benefits, it’s worth cleaning.

Health Benefits: It reduces pain and bleeding during menstruation. It reduces the blood sugar level and increases the hemoglobin content. Reduces anxiety and helps nursing mother. Let me share the recipe…

Ingredients:

  • Vazhaipoo/Banana flower – 1 no (medium sized)
  • White lentil / Urad dal / Ulundam paruppu – 3 tbsp
  • Tamarind – a small gooseberry size or Tamarind pulp – 1 tsp
  • Dry red chillies – 7 nos
  • Garlic – 5 cloves
  • Ginger – 1” inch stick (1 no)
  • Mustard seeds – ½ tsp
  • Split Black gram – 1 tsp
  • Curry leaves – 2 sprigs
  • Sesame oil / Gingelly oil – 5 tbsp
  • Salt to taste

Preparation:

  • Clean the Vazhaipoo/Banana flower and soak it in water for few mins (to avoid decolorisation).
  • Pressure-cook for 2 whistles or boil banana flower in water with little salt.
  • Drain the water, keep it aside. You can use this water while grinding this Banana flower.
  • Heat a tawa, dry roast white lentil/urad dal/ulundam paruppu, tamarind, dry red chillies, ginger, and garlic until the white lentil turn golden brown.
  • Add the pressure-cooked/boiled Vazhaipoo/banana flower and fry until they get dry.
  • Remove it from fire, transfer it to a plate and Grind them to a fine paste by adding little water (leftover while boiling the banana flower).
  • Heat oil in a kadai, add mustard seeds, split black gram, curry leaves and wait until they crackle.
  • Pour the ground banana flower paste, followed by salt and cook in medium flame by stirring it once in every minute.
  • Cook for 8 to 10 mins or until the oil starts floating on the top and the color of the thuvaiyal starts turning little dark in color.
  • Transfer to a bowl, leave it open until it comes to room temperature and then cover with the lid.

Note: Stays fresh for 2 days in room temperature and 2 weeks when refrigerated.