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.
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Lip-Smacking Chutneys for Rice and Tiffin
A lip-smacking recipe collection of various chutneys (for both rice and tiffin varieties) aka thogayal or thuvaiyal in Tamil with stepwise pictures. These popular rice and tiffin accompaniments can be prepared with vegetables, coconut, tomatoes, lentils, and spices like coriander seeds etc. Check out my collection of chutney/thuvaiyal/thogayal recipes below.
Asparagus Chutney | Asparagus Thogayal
Here is another interesting Indian recipe with asparagus. A simple asparagus chutney prepared with urad dal & of course asparagus spiced up with chilies & tamarind. This chutney is excellent rice and a tiffin accompaniment. I would recommend this with rice though. Check out the detailed recipe below.
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Ginger Chutney / Inji Thuvaiyal
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.
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Kollu Thuvaiyal / Horsegram dhal Chutney
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,
Ingredients:
- 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
Steps:
- 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.
Chow-Chow(Chayote) Chutney
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 Chutney
Ingredients:
- 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
Steps:
- 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
Coconut Chutney For Tiffins
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.
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Cilantro-Curry Leaves Chutney
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.
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Dates And Tamarind Chutney For Chaat
This chutney 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 to my salads.
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Peanut Chutney
Peanut chutney – I tasted this dish for the first time some seven years ago when my husband made this chutney for dosa. (Oh yeah my husband cooks too :-) ). Basically I got this recipe from my husband who in turn got it from his friend. So thanks to our friend for sharing this recipe.
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Kovaikai Thuvaiyal | Tindora Chutney
This is a vegetable chutney prepared with Ivy Gourd or as we say in Tamil, Kovaikai or Tindora in Hindi. It is spicy chutney which is great rice accompaniment. It’s a has a mix of onion, chillies, coconut, tamarind and cilantro.
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Thengai Thuvaiyal / Thogayal – Coconut Chutney for Rice
This chutney is for rice. It uses urad dhal along with red chillies and tamarind. It will slightly thicker than the regular coconut chutney that we use for idly and dosa. Three to four table spoons of water is more than enough for this chutney. Less water more shelf life for this chutney. When you don’t have sambhar or kuzhambu this chutney fills the gap. This chutney with hot rice and gingelly oil is very comforting. This chutney goes well any other mixed rice like lemon rice or coconut rice.
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Ridge gourd Chutney – Peerkangai thuvaiyal
Ridge gourd chutney is yet another my favorite chutney. I love all these chutneys made with these vegetables. Usually they to this chutney with the peel of ridge gourd if they are tender. But when its hard to find the tender peels, I usually just use the pulp of this veggie and use it for the chutney. Its a simple chutney which goes well with rice, yogurt rice and also for idly, dosas.
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Cilantro Shallots Chutney | Kothamalli Vengaya Thuvaiyal
After a long time, I am posting a chutney recipe. My very first recipe was Toor Dal Chutney and then I posted quiet few chutney recipes in the same year. Here comes the next one after a break. This is pretty much like onion chutney but here cilantro is the key ingredient and instead of onions we use shallots. That gives an unique taste to this chutney. This chutney goes well with mixed rice and also a perfect combo for idly and dosai. I love this chutney with rasam rice though. :-) Also for this thuvaiyal we can use both cilantro stems and leaves or either one. Here comes the recipe,
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Onion Chutney
Here comes onion chutney in the chutney series. The main difference between onion/tomato and onion chutney is, we don’t use tomatoes here instead we use tamarind for the tangy taste.We can either green chillies or red or combination of both. Also adding cilantro and garlic gives nice flavor but thats completely optional.
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Onion-Tomato Chutney
Next in the chutney series is the onion tomato chutney. Its pretty much same like the tomato chutney. Along with tomato, we add onion and its as simple as that. Me and my brother love this chutney and for some reason we mix gingelly oil with this chutney . (weird huh???) But it tastes really good. Give it a try.
Ingredients:
- Onions- 1 (medium size)
- Dried Red Chillies -3 to 4
- Mustard seeds – 1tsp
- Urad Dhal – 1tbsp
- Channa Dhal – 1tbsp
- Salt – 3/4 tsp (as required)
- Oil – 1 tsp + 1 tsp
- Tomatoes – 3 medium sized ones
- Hing – 1 tsp
- Garlic – 2 cloves (optional)
Steps:
- Chop onion and tomatoes into medium size cubes
- Fry urad dhal, channa dhal and red chillies till they have turned golden brown along with Hing.
- In the same kadai, heat 1 tsp of oil and fry the onion (if using garlic add them too) till the raw smell goes and just saute tomatoes for couple of minutes.
- Grind the fried dhals, onion and tomatoes together along with salt. (No need to add water)
- Temper mustard seeds and add it to the chutney.
Tomato Chutney – Thakkali thuvaiyal
Tomato – fruit or vegetable??? Be it a fruit or veggie, I can not complete my cooking without tomatoes. I can’t even imagine rasam without tomato. But this receipt is not about rasam, its about tomato chutney. This is a perfect side for idly and dosa and of course curd rice. I love it with upma too.
After grinding the chutney, I sauté it again for longer shelf life. So you can prepare this over weekend and this can stay for unto four to five days in the fridge. This chutney doesn’t need tamarind as tomatoes provide the sourness/tanginess.
Ingredients:
- Tomatoes – 5 to 6 (medium size)
- Dried Red Chillies -3
- Mustard seeds – 1tsp
- Urad Dhal – 1tbsp
- Channa Dhal – 1tbsp
- Salt – as per required
- Oil – 2 tsps
- Hing – 1/2 tsp (optional)
Steps:
- Cut tomatoes into small cubes
- Dry roast urad dhal, channa dhal and red chillies until they turn golden brown without adding any oil.
- In the same kadai cook the tomatoes for 2 minutes without any oil.
- Grind the fried dhals with salt first without adding any water. Then add tomatoes and grind them all together. No need to add water for this chutney as tomato provides the sufficient water for binding.
- After grinding you can just temper it with curry leaves and mustard seeds and add it to the chutney.
- But for longer shelf life, this is what I do..
- Heat the kadai and add 2 tsps of oil.
- Add mustard seeds and hing. As they start to splutter add the ground chutney. (It will splash so care should be taken while adding the chutney)
- Saute it till the water content evaporates.
- That’s it chutney is ready.
Serve it with idly or dosa.
Cilantro Chutney [Kotthamalli Thuvaiyal]
![Cilantro Chutney [Kotthamalli Thuvaiyal]](https://www.vidhyashomecooking.com/wp-content/uploads/2009/08/CilantroChutney.jpg)
Curry leaves are abundant in India whereas cilantro is abundant here in US. Especially in farmers market. You can get three big bunches for one dollar. With three big bunches, what I can do? Cilantro chutney and here it is..
Ingredients:
- Cilantro – 1 bunch
- Dried red chillies – 3 to 64
- Urad dhal – 3 tbsp
- Oil – 1tsp
- Salt – as per taste
- coconut – 1/2 cup
- Channa dhal – 1 tbsp
For Tempering:
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- Hing – 1/2 tsp
Method:
- Wash cilantro, drain all the water and chop roughly.
- Fry urda dhal, channa dhal, red chillies in the oil first and then add the cilantro.
- Cook for a minute and turn the heat off.
- Allow it cool down.
- Grind this mixture with coconut and add salt while grinding.
- Then do the tempering seperately.
This chutney goes well with dosa and idly
Coriander Seeds / Dhaniya Thuvaiyal
With a 6 months baby at home and my masters education ahead, I have started blogging and here is the third recipe. This is also called as Vandikaara thuvaiyal. Its a rural slang meaning cart men basically they prepare this chutney and have this as a side dish for left over rice gruel.
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Curry Leaves chutney – Karuveppilai thuvaiyal
Curry leaves are known for its taste and medicinal values (helps with digestion, keeps anemia in control and accelerates hair growth). Curry leaves are a mandatory ingredient in South Indian cooking and the tempering is incomplete without them. This is one of my favorite way of having curry leaves, in the form of chutney.
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Paruppu Thuvaiyal – Toor Dhal Chutney
PS: I think I will be the first one to add PS in the beginning of the Post. Recollected how it all started. Adding this on Nov 27th 2015. I just created a blogger account and created this space – vidhyashomecooking. This was my first post and without any big intro or anything I started typing couple of lines, the ingredients and the steps as mom was telling me the recipes . I didn’t start with a sweet but went with a chutney and first set of posts were only chutneys and thuvaiyals. Wanted to keep this as is and its good to see these recipes back again.
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