Tag Archives: tamilian chutney recipe

Chutney recipes / Chutney Collections / 25+ Chutney recipes

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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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Dips

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Podi  Varieties:

 

Jams

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Kara Chutney / Spicy Chutney

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After a long time, a chutney into my chutney list – “KARA CHUTNEY”. I had this chutney once in a restaurant and wanted to have it at home, so I have accompanied this kara chutney with Adai / Lentil crepes.

Kara chutney is prepared with onions, tomatoes and red chilies. It goes out well with idli, dosa, adai and so on. Let us move on to the recipe…

Kara Chutney

Kara Chutney

Ingredients:

  • Onions – 4 nos
  • Tomatoes – 2 nos
  • Red chilies – 9 nos
  • Garlic cloves – 5 nos
  • Tamarind – a shallot size
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – two strands

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Take onions, tomatoes, garlic, tamarind and red chilies together in a blender. Blend them to a fine paste by adding little water.
  • Heat oil in a kadai, add in the mustard seeds, split black gram and curry leaves. Wait until they crackle.
  • Pour in the finely grounded paste and stir them once in every five mins.
  • Continue until they turn to dark red in colour or until the raw smell goes off and the oil separates.

Serve hot.

Note: Kara chutney stays fresh for 24 hr in room temperature and stays fresh for 2 days when refrigerated.

Beetroot chutney / Dip

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This Beetroot chutney can be served both as chutney and dip. Kids love the taste of this chutney, so this would be best intake of beetroot for kids next to beetroot halwa. It taste delicious and the colour attracts the kids a lot.

These beetroot’s have many been packed with too much of health benefits such as they cure anemia, helps to reduce bad cholesterol.

Beetroot chutney / Dip

Beetroot chutney / Dip

Ingredients:

  • Beetroot – 2 nos (big sized)
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a string
  • Asafoetida – ¼ tsp
  • Salt to taste
  • Gingelly oil – 1 tbsp

Preparation:

  • Peel and roughly chop the beetroots into medium sized pieces. Pressure cook them with water for 3 whistles.
  • Open the lid and drain the water. Grind them to fine paste by sprinkling water to a fine a paste.
  • Heat oil in a kadai, put mustard, blackgram and curry leaves. Wait till they crackle.
  • Pour in the beetroot paste with enough salt. Keep on stirring for 2 mins and sprinkle asafoetida.
  • Cover with the lid, stir once in a while. Keep in medium flame, till the oil separates.

Serve hot with all Indian breads and dosa, idli.

Note: I have made a sweet and tangy version, when you need spicy version you can put red chillies or green chillies along with the mustard seeds while tempering.