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Wednesday, August 10, 2011

Chutney is essential side dish for Indian starters. It is the true accompaniment for the main food. Almost every Indian dish is served with some form of chutney. Most of the time it is a thick paste of vegetable with very fine Indian herbs. Grinned, semi-cooked or cooked, it is delicious flavor added to the main dish. The blend of hot, sour and sweet herbs gives us a taste of its own kind. And of-course it is very different from Pickle which is usually made to store and use, the chutney are meant to be consumed as soon as they are prepared. In my blogs I will introduce few forms of chutneys I am familiar with.
- Sapana
 

Coconut Chutney


Ingredients-

1. Half coconut
2. 3 green chilli
3. 4-5 garlic
4. half teaspoon jira/cumin seeds
5. Coriander leave
6. Salt & turmeric Powder
7. 1 Onion
8. 2 Teaspoon Vegetable oil


Preparation-
Grind fresh Coconut, green Chilli, garlic, Jira, Coriander leaves & prepare a thick paste. Put oil in pan fry chopped onions till it become transparent. Add paste from mixer, add some turmeric powder & salt as required. Finally put coriender leaves.


Serve it with Idali, Dosa or you can have as a chutney in meal.
 

Tomato Chutney

Ingredients-


1. 4 Tomatoes
2. 3-4 Green chillis
3. 4-5 Garlic
4. Salt & turmeric Powder
5. 2 teaspoon vegetable oil
6. 1 Onion
7. Coriander


Preparation-


Grind tomatoes, garlic & chills slightly. Take pan put 2 teaspoon oil & add chopped onion, wait till it become transparent. Add paste from mixer, turmeric powder & salt as required. Heat up till it becomes thick & finally put coriander leaves.

Serve it with Idali, Dosa, Papad, with any kind of kebabs..