Tomato Mint Chutney/Thakkali Pudina Chutney

As my family likes the mint flavor,I try to make different varieties of chutney out of mint.One such try was this mint chutney and it pairs very well with idly and dosa.Also its a great spread for bread to make sandwiches.

This is a simple,easy to make chutney and need only 20 minutes for the entire process.Addition of urad dhal and channa dhal gives a nice creamy texture to the chutney.

                                                             

                                                            

                                  Tomato Mint Chutney /Thakkali Pudina Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 4-5

  Ingredients

Ingredient	Quantity
Mint leaves/pudina illai	2 cups(tightly packed)
Coriander leaves/kothamalli illai	1/4 cup(tightly packed)
Tamarind/puli	a big gooseberry size
Green chilly/pachamilagai	6-7
Shallots/chinna vengayam	3-4
Tomato/thakkali	3 (medium size)
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	2 tsp
Salt	3/4 - 1 tsp
Oil	1 tbs

   For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Curry leaves/karivepillai	few leaves
Asafoetida/perungayam	a pinch

   

Method 

• Clean the mint and coriander leaves in water for couple of times and set it aside.

• Heat a pan with 2 tsp of oil and to tis add the urad dhal and channa dhal,fry it until golden.Add in the green chillies,chopped shallots and give it a mix.
• Now add in the chopped tomato,tamarind and cook it till the tomatoes are soft.at this stage add in the coriander and mint leaves.

• Cook it until the leaves wilt.Put off the flame and let it cool down.Now blend it in a blender to a fine paste and transfer it to a bowl.Now heat a pan with a tsp of and do the tempering and add it to the chutney.Mix it well.

•  Serve it  with idly or dosa.

Enjoy....................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

Sumber http://www.naliniscooking.com

Tomato Gotsu /Thakkali Gotsu

With lots of homegrown tomatoes,its  natural to make dishes with tomatoes.So made this simple yet finger licking tomato gotsu.

Tomato gotsu aka thakkali gotsu is a perfect accompaniment for fluffy idlys and it can be made in no time.

This gotsu is an instant version and doesn't need any prior preparation.In the original recipe the tomato is chopped and used.But I pureed it and used as my kid's don't like the tomato skin.

                                                             

                                                            

                                     Tomato Gotsu /Thakkali Gotsu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 15 minutes

   Serves 2-3

  Ingredients

Ingredient	Quantity
Onion(finely chopped)	1(medium size)
Tomato(pureed)	4-5(medium size)
Green chilly/pacha milagai	5-6(slit lengthy)
Ginger&garlic paste	1 tsp (optional)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/4 tsp
Gram flour/kadalamaavu	2 tsp
Curry leaves	few leaves
Coriander leaves(finely chopped)	as needed
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Fennel seeds/sombu	1/2 tsp
Cloves/lavangam	2
Cinnamon/pattai	1/2 inch piece

  
   

   Method 

• Puree the tomatoes and keep it aside.Mix the gram flour with 1/4 cup of water and set it aside.
• Heat a pan with oil and do the tempering,add in the chopped onion,green chilly and curry leaves.Saute it till transparent.Now if you are using ginger&garlic paste add in and saute it for a minute.

• Add in the pureed tomatoes and saute it for a minute.Now add 1.5 cups of water, red chilly powder,turmeric powder and salt.Let it boil until the raw smell disappears.At this stage add in the gram flour mixture.

• Mix it well and let it boil for couple of minutes and stir in between as it tends to settle in the bottom.Put off the flame and sprinkle the chopped coriander leaves.

•  Serve it  with idly or dosa.

• The amount red chilly powder  and green chillies given here is for a medium version.
• Instead of ginger&garlic paste,finely chopped ginger and garlic can be used.
• After adding the gram flour mixture the gotsu tends to thicken,so adjust the consistency accordingly.

Enjoy.............................

Sumber http://www.naliniscooking.com

Coriander Chutney with No Coconut /Kothamalli Chutney

I have already shared a version of coriander chutney here.But this version of coriander chutney is different and uses a very few ingredients.

This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration.

This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.

                                                             

                                                            

                             Coriander Chutney with No Cococnut/Kothamalli Chutney

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   Basic Information

   Preparation time 20 minutes
   Cooking time 10 minutes

   Makes 1.25 cups

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	3 cups(tightly packed)
Tamarind/puli	a big gooseberry size
Red chilly/vara milagai	7-8
Salt	1 tsp
Mustard seeds/kadugu	1 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 -3 tbs

   

   Method 

• Clean the coriander leaves in water for couple of times.Remove the thick stalk and keep the tender stalks.If needed chop the coriander leaves and set it aside.

• In a blender jar take the red chillies,salt,tamarind and coriander leaves.Add 1/4 cup of water and blend it to a fine paste with intervals.

• Heat a pan with oil and crackle the mustard seeds,add in the asafoetida.Now add in the ground coriander paste.Mix it well.

• Let it cook in a medium flame till the oil separates.Put off the flame and check the seasoning.After cooling store in it an air tight container.

•  Serve it  with idly or dosa.

• The amount red chilly and given here is for a bit spicier version.Also my red chillies are extra spicy one.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• The amount of tamarind plays an important role in both taste as well as shelf life.So adjust accordingly.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Bengali Tomato Chutney /Sweet and Sour Tomato Chutney /Tomato Chatni

We are starting the final week of blogging marathon 89th edition and I will be sharing the condiments on the side.
Condiments are part of everyday meal in most of the Indian cuisines.Mostly chutney,pickles,spice powders are consider as condiments and it complements the meal.

Today's recipe is a finger licking tomato chutney from Bengali cuisine.This chutney is a blend of sweet and sour taste.The addition of cashews and raisins give a nice texture and make the chutney rich.
Also mango pulp candy is used in the chutney to enhance the taste and the texture.As I don't have those,made without and the taste was so delicious.

This chutney can be relished with fried papad also.Though there are so many versions for this simple tomato chutney,I made it according to my family's taste and the availability of the ingredients.

The highlight of the recipe is the use of  Paanch Phoran(blend of five spices).For the Paanch Phoran spices,mix equal quantities of fennel seeds,mustard seeds,onion seeds(kalonji seeds),cumin seeds,and fenugreek seeds.

Paanch Phoran or Paanch Foran is an important spice blend in Bengali cuisine which gives a nice and aromatic flavor the the dish.

                         

                                    

                                                       Bengali Tomato Chutney/Tomato Chatni

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Makes 1.5 cups

  Ingredients

Ingredient	Quantity
Tomato	300 grams
Sugar	3/4- 1 cup
Salt	1/2 tsp
Raisins	2 tbs
Cashews/mundiri	10-13 (halved)
Red Chilly powder/milagai podi	1/2 tsp
Oil	2 tbs

  For the Tempering

Ingredient	Quantity
Paanch Phoran	1 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(whole)

   

   Method 

• Chop the tomatoes and keep it aside.Heat a pan with  oil and do the tempering with red chilly and paanch phoran.Add the tomatoes along with salt and turmeric powder.

• Cook it covered until the tomato becomes soft and mushy.Once it becomes soft add in the sugar and halved cashews.

• Mix it well till the sugar dissolves,now add in the red chilly powder and mix it well.Let it bubble for 2-3 minutes.Add in the raisin and simmer it for a minute.Put off the flame when the chutney is in a thin consistency.Due the addition of sugar the chutney turns thicker after cooling.Store in an air tight container after it is cool down completely.

• Serve it  as a condiment.

• The amount of sugar depends on the sourness of the tomato,I used around 1 cup.
• The chutney becomes thicker after cooling,so put of the flame when the chutney is in a slightly thinner consistency.
• Store in the refrigerator in a clean air tight container.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Coriander Chutney /Kothamalli Chutney

Coriander chutney is an easy to make chutney,uses few ingredients and pairs very well idly,dosa.This chutney can even used as a spread for sandwiches.

The best part is,it has a good shelf life if it is stored in the refrigerator. If you want to store it for more than 2-3 days then coconut can be avoided.

The coriander leaves are home grown so used some of the tender stalks also.As the green leaves tend to oxidize,after grinding,a generous amount of tamarind is used to avoid.The original recipe uses shallots,as I ran out of it used half of the regular onion.Off to the recipe...........

                                                             

                                                            

                             Coriander Chutney/Kothamalli Chutney

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 6(generously)

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	2.5-3 cups(tightly packed)
Shallots/chinna vengayam	6-7
Red chilly/vara milagai	4-5
Tomato (finely chopped)	1 (small size)
Curry leaves /karivepillai	2 sprigs
Coconut(grated)	2 tbs
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Channa dhal/kadalaparuppu	2 tbs
Asafoetida/perungayam	a generous pinch
Oil	1.5 tbs
Mustard seeds/kadugu	1 /2 tsp

   

   Method 

• Heat around 2 tsp of oil in a pan,to this add the red chilly and channa dhal.Fry it till the dhal turns golden. Add the tamarind and asafoetida and remove it and keep it aside.Heat another tsp of oil and saute the onion,till it becomes transparent.

• Add in the chopped tomato,curry leaves and cook it till the tomato becomes mushy.At this stage add the grated coconut and fry it for a minute.

• Add coriander leaves,saute it till the leaves wilts ,put off the flame.Let it cool down. After cooling,take the red chilly,channa dhal,tamarind and salt in a blender jar.

• Grind it to coarse powder.Then add in the sauteed coriander leaves mixture to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with mustard seeds and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• Adjust the consistency of the chutney as per personal preference.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Garlic Chutney /Poondu Chutney

 Garlic chutney is a simple chutney to accompany idly,kal dosai and vendhya dosai.Its a quick fix when there is no sides accompaniments for the left over idlys.

This chutney can be made in no time and there is no cooking process involved.I have already shared a version of garlic chutney.This one is slightly different and its a semi dry version and needs to be ground bit coarser.

As it uses lot of red chilies and garlic,the chutney has to be topped with generous amount of sesame oil.The taste of the chutney even better when its is soaked in the sesame oil for at least an hour,I would say on next day.

                                                         

                                                                                                                   

                                         Garlic Chutney / Poondu Chutney

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   Basic Information

   Preparation time 5 minutes
   Cooking time no cooking time

   Serves 4-5(generously)

  Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	12-14
Garlic/poondu	8-10 fat cloves(with skin)
Tamarind/puli	1/2 inch piece
Salt	1 tsp or as needed
Sesame oil/nalla ennai	3-4 tbs

   

   Method 

• In a blender jar take the dried red chillys,salt and tamarind.Pulse it for 20 seconds for couple of times,till the red chilli if coarsely powdered.To this add the garlic cloves.

•  Now pulse it for 3-4 times with interval.Do not run the blender continuously.Once the garlic is crushed well transfer it to a bowl.Add the sesame oil and mix it well.

• Serve it with idly or dosa

• This chutney stays good for a week in room temperature itself.
• Do not grind it to a fine paste,it needs to be semi dry and coarse.
• If you are using small cloves of garlic then use around 16-18 cloves

Enjoy...............

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com