This Green Chutney for chaat is one of the versatile chutney recipes. This chutney can be used to spice up and flavor your chaat and this can be used as a sandwich spread, for salads and what not? I love to have this chutney in my fridge always.
Here is another interesting Indian recipe with asparagus. Thogayal or Thuvaiyal or Chutney for Rice is one of the quintessential South Indian Recipe. Rice with Thogayal and chips is an amazing and filling meal on its own. This is a Thogayal recipe prepared with asparagus. Thanks to my friend N for sharing this recipe.
I love chutneys and thuvaiyals. In fact my very first blog post was a chutney/thuvaiyals recipe only. Rice with any thuvaiyal and chips is a meal by itself. Of course it goes well with rasam rice and curd rice too. This inji chutney or thuvaiyal is one such flavorful spicy chutney. Yeah it’s spicy – look at the combo its ginger with pepper and red chillies.
This week recipe for the CC Challenge is taken from one of the tamil magazine supplementary book. (Snegithi). I have already posted couple of recipes with horse gram – Horse gram rasam and sundal. Here is the chutney recipe with garlic. It seems like horse gram aids in weight loss and also helps to heal kidney ailments.
This spicy chutney along with garlic goes well with rice, idly and also I use it like spread for my sandwich. The coarse texture of this chutney makes it a good spread.
Without any delay here is the simple recipe,
- Horsegram / Kollu – 1/2 cup
- Tamarind – 1 small gooseberry size or if using paste 2 tsp
- Grated coconut – 1/4 cup
- Mustard seeds – 1 tsp
- Urad dhal – 2 tsps
- Garlic cloves – 5 -6
- Salt – 1 to 1.5 tsp (adjust according to taste)
- Red chilly – 4-5
- Oil – 2 tsps
- Water – 3 tbsps
- Heat the kadai and dry roast the horse gram / kollu without adding any oil till they turn red and set aside.
- In the same kadai heat 1 tsp of oil and fry the urad dhal and red chillies till they turn golden brown and set aside.
- Now in the same kadai fry the garlic and cook till they are tender. Add the tamarind and turn of the heat. (If you are using paste don’t need to add the tamarind) Adding the tamarind to the hot kadai helps to soften it a bit. But this step is optional.
- Let this mixture cool and grind them all together with salt and coconut by adding very little water. Not more than 3 tbsps.
- Now heat the remaining 1 tsp of oil and add the mustard seeds. As they start to splutter add it to the chutney.
That’s it yummy chantey is ready. Serve hot with rice and papad or with idly or like a spread.
Submitting this recipe for Cooking from Cookbook Challenge Group.
I love chutneys and I prefer them with rice than with Idly and dosai. They easy to prepare and it makes a full meal with rice sided with chips or papad or fryums. When me and kiddo are alone, I always make these chutneys well ahead and prepare rice on required basis. When we grind without water, chutneys have longer shelf life.
It is very much like tindora chutney. For this chutney, I included garlic and curry leaves and didn’t roast coconut. It turned our pretty good and we all loved it.
- Chow-chow – 1 (Chayote)
- Onion – 1
- Green chillies – 2
- Red chillies – 3
- Tamarind – small gooseberry size
- Coconut – 1/4 cup
- Cilantro – handful
- Salt – as per taste
- Oil – 1 tbsp
- Curry leaves – 1 strand
- water – 3 tbsps
- Wash the veggie, peel the skin and chop into small pieces and also chop the onions.
- Heat the kadai and add oil.
- Once oil is hot, add the chopped chow-chow and fry it for 3-4 minutes.
- Now add, onions, garlic, slit green chillies and red chillies and fry it for couple of minutes.
- Add tamarind, curry leaves and cilantro and fry it for 3-4 minutes. Make sure the chow-chow is tender.
- If not cook for couple more minutes. For me the whole process took 10 minutes.
- Let it cool down and grind it along with salt and coconut by adding water.
Submitting this post for Blogging Marathon #49 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#49
A simple chutney for idly, dosa and upma prepared with coconut and roasted split chick peas and green chillies. A quick and yummy chutney that goes well with all the tiffin items. IMO, this is a life saver chutney. You can prepare this within 20 minutes and if you are using frozen coconut like me, this can prepared within 10 minutes.
Its my appa’s favorite dish and this goes very well with yogurt/curd rice, idly and dosa too. This is an zero oil and zero water recipe so the shelf life is longer. Its one of the best dish to pack for hostel too. I have taken it many times. This is very very simple dish too. Here is the recipe,
- Cilantro – 1 bunch
- Channa dhal / Kadalai paruppu – 1/4 cup
- Urad dhal / Ulutham paruppu – 1/4 cup
- Heeng – 1 tsp
- Salt – 1.5 tsp (as required)
- Red chillies – 4-5 (adjust according to your taste)
- Tamarind – 1/2 inch piece
- Wash cilantro and pat it dry. Make sure there is no water, if required sun dry it for an hour or so. (Dried cilantro ensure more shelf life)
- And chop them roughly.
- Heat the kadai and once its hot add channa dhal, urad dhal, heeng, red chillies and dry roast them till it turns slight brown.
- Turn it off and then add the tamarind piece and let it cool down.
- Now dry grind the dhals first along with salt and then add the chopped cilantro and grind them all together and thats it, yummy cilantro thokku/chutney is ready.
Here is my green chutney for chaat, prepared with cilantro and curry leaves. Yes, you heard it right – curry leaves. Err I didn’t have mint at home, so so went with cilantro and coriander leaves and guess what, it tasted great. :-) So here is my simple green chutney prepared with cilantro and curry leaves.
This is the simple dates and tamarind chutney that we use in chaat recipes. This sweet and sour chutney is popularly known as the Imli and Kajur Chutney. I love this chutney in my sandwich and also I add these in my salads.