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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.

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Chutney recipes / Chutney Collections / 25+ Chutney recipes


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Podi  Varieties:



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Instant Oats Idly


Usually I and my hubby use to have oats for breakfast. It would be in the form of porridge with milk and some fruits, but it was getting bored and so thought of trying out a new dish. May be a idly everyone including kids would like to have it.

Oats idly was soft, spongy and delicious, also it was very simple, easy and prepared in minutes. No worries of fermenting the batter, everything in minutes. Let me share the recipe…

For my other breakfast recipes, click here.


  • Oats – 2 cups
  • Rava/Semolina – 1 cup
  • Ginger – 1” inch stick – 1 no
  • Green chilli – 1 no
  • Split Black gram – 1 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black gram – ¼ tsp
  • Curry leaves –  a stalk
  • Asafoetida – ¼ tsp
  • Eno – 2 tsp
  • Yogurt/Curd – 1 cup
  • Clarified butter / Ghee – 1 tbsp
  • Coriander leaves – 3 stalks
  • Salt to taste


  • Roast oats with ½ tsp of ghee, until it starts turning brown. Remove from fire, transfer it to a plate and bring it to room temperature.
  • Roast rava/semolina with ½ tsp of ghee, until it turns golden brown. Remove from fire, transfer it to a wide mouth bowl and bring it to room temperature.
  • Grind the roasted oats to a fine powder, sieve the powder and add it to rava.
  • Add all the chopped ingredients (coriander, chillies and ginger) to rava and mix it.
  • Pour in the curd along with ½ cup of water, stir it well.
  • Add in the Eno salt to the batter and mix well.
  • Heat a tbsp. of ghee/clarified butter in a kadai, add in the mustard, split black gram, split Bengal gram, ginger, green chillies and curry leaves and cook until it splutters.
  • Pour it to the rava mixture and mix well, Let it rest for 10 mins.
  • Mix well the batter, it should not be too thick nor too thin (Idly batter Consistency).
  • Pour it to the mould and steam it for 10 mins or until the spoon inserted in the idly comes ouot clean.

Serve hot with sambar and chutney.

Diwali / Deepavali – 2015


Deepavali celebration at our home, clicks during pooja. Let me list out the dishes and click on the name of the food for recipe link:

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