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Showing posts with label Chutneys. Show all posts
Showing posts with label Chutneys. Show all posts

Dec 1, 2017

501: Indian Style Spicy Apricot Chutney

Chutneys can be made with several vegetables and fruits and each one have a unique taste. There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. Madappalli  bring to you a Apricot  chutney and make your meal all the more interesting.

Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fiber and potassium .

Apricot chutney  is a very quick recipe which can be prepared in just 10 minutes. They are mixed with spices like red chilli powder, Pickle Masalas ,Sugar and salt are added to prepare the lip-smacking side dish.

Serves:                1 small bowl
Preparation time: 5 minutes
Cooking time:       10 minutes


Big Apricots (Chopped)
4 Nos.
Pickle Masala/ Red chili Powder
2 Tablespoon
Turmeric  Powder
½  Teaspoon
Asafetida Powder
1 Teaspoon
To Taste
2 Table Spoon
Mustard Seeds
1 Tablespoon
Red Chillies
4 Nos.
1 Tablespoon

  • Wash and cut the apricot into pieces.
  • Heat the oil in the pan , add mustard seeds, redchillies and Asafetida Powder.
  • When the seeds splutter, add the chopped apricot pieces and fry for few minutes.
  • Now add the pickle masala powder , turmeric powder , salt and sugar. Mix it well.
  • Let it cook 10 minutes in simmer. (Oil will ooze out)
  • Cook till you get a thick consistency.
  • Once the chutney cools to room temperature, refrigerate it for 1 hour.
  • Serve Apricot chutney chilled to your family and friends.
  • This chutney can be refrigerated for 3-4 weeks. Use sterilized jars to store

Nov 1, 2016

479: Coconut Mint Chutney

Chutney plays a very multiple role in Indian cuisine. This Mint chutney is cooling and excellent for digestion. It served with Dosa, Idli , Indian fritters and snacks.

Preparation Time: 5 Minutes
Serves:                        3-4 People
 Recipe Category:    Chutneys
 Recipe Cuisine:       South Indian

Grated Fresh Coconut                  ¼ cup
Chopped Mint leaves                    ¼ cup
Green chilies                               3 no.
Grated Ginger                             1 Tablespoon
Chutney dhal                              1 Tablespoon
Lemon juice                                1 Tablespoon
Salt                                            As required

  • Add all ingredients to a blender/ food processor .
  • Grind it to fine paste. Add water if required. The chutney should not be runny but it should not be firm too. It is a kind of dip.
  • Transfer to a storage container or serving dish
  • Do not store this chutney in refrigerator. Consume the chutney within 3-4 hours.
  • Add lime not only for taste but also for coconut to retain its color.
 See My Other Chutneys

Oct 21, 2015

446: Walnut Chutney - Indian Style

Walnuts are part of the tree nut family. Walnuts not only taste great but are a rich source of heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids. Like most nuts, they can easily be added to your Healthiest Way of Eating. Just chop and add to your favorite salad, vegetable dish, fruit, or dessert.

Walnut chutney is probably one of the easiest and simplest of recipes.  This chutney is awesome taste. It will dances on your tongue. Eat it with everything. Well maybe not cornflakes. just kidding. Keeps in the fridge for a few days just fine.

Walnuts                              1 cup
Tamarind                            a lemon size
Coriander leaves                  1 tbsp.
Mint leaves                          1 tbsp.
Salt                                     to taste
Fry it oil
Red chilies                           3 no
Coriander seed                     1 tsp.
Cumin seeds                         ½ tsp.
Curry leaves                          2 strings
Asafetida                              ½ tsp.
Grated ginger                        2 tbsp. 
To Seasonings
 Oil                                       1 tsp.
Mustard seeds                        1 tsp.
Red chili                                 1 no.


  • Soak the walnut in a hot water for 30 minutes. After  30 minutes drain the water and keep aside the walnuts.
  • Heat oil in pan, fry the red chilies, coriander seed,cumin seed, curry leaves, tamarind,grated ginger and asafetida. Keep aside for cool for a minute.
  • Grind walnuts with fried ingredients, coriander & mint leaves, and salt into a fine paste.
  • Heat the oil, fry the mustard seeds and red chilies.
  • Pour over the chutney
  • Serve the walnut chutney with Dosa,Idli , Adai or just mix it with hot rice.

Mar 10, 2015

426: Peanut Chutney Without Coconut

There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. The best thing about chutney recipes is that they can be prepared within minutes.
The Peanut chutney is very easy to prepare and can be a spicy chutney for any meal. You can either have chutney as a side dish with rice or Idli or smear your dosa with this chutney.

 Dry Roasted Peanuts               ½ cup
Chutney dal                                2 Tbsp.
Green chilies                              3 no
Grated Ginger                           1 Tsp.
Curry leaves                              few
Lemon Juice                               1 Tsp.
Salt                                            To Taste

For Tadka   
Oil                                                1 Tsp.
Mustard seeds                            ½ Tsp.
Red chilies                                   2 no.
Asafetida powder                       1/8 tsp.
Curry leaves                                3 no.,


  • Combine all the ingredients and grind with using little water. When the paste looks fine and semi thick remove from the grinder.
  • Heat a oil in a pan. Add all the tadka items after the oil becomes hot. Pour the spluttering tadkas over the chutney.
  • Peanut chutney is ready to eat. You can either serve it hot or refrigerate it.
  • Enjoy the spicy and delicious chutney with dosas , Idlis  with other South-Indian dishes.


Sep 22, 2014

408: Peach Apple and Raisin Pickle

Peach and Apple Pickle

There are many types of chutney that are prepared in the Indian cuisine. We Indians are famous for our incurable sweet tooth. This week   I made a Peach Chutney. I already posted fresh berries chutney and cranberry chutney in my blog. The best thing about this Peach chutney recipe is that it can be prepared in just 15 minutes.


 Big Ripe Peaches                 4 no.
Apple                                    1 no.
Raisins                                  ¼ cup
Pickle masala Powder           2 Tbsp.
Red chili powder                   1 Tbsp.
alt                                         1 Tbsp.
Brown Sugar                        3 Tbsp.
For Seasoning
Oil                                          1 Tsp.
Mustard seeds                     ½ Tsp.
Red chilies                            3 no
Asafetida powder (Hing)    ½ Tsp.

  • Cut peaches into medium size slices. Core the apple and cut into small slices.
  • Heat oil in a nonstick pan and add all seasoning items and fry for a minute.
  • Now add the raisins, again fry for a minute.
  • Now add the chopped peach, apple in it.
  • Add pickle powder, turmeric powder, chili powder and salt.
  • Mix it up uniformly and cover the pan with a lid. Cook on a low flame for another 5 minutes.
  • After this add the brown sugar to the peach mixture and mix it up.
  • Cook for 3 minutes. Cook till you get a thick consistency. Switch off the stove.
  • Refrigerate it. It will work fine for few months if handled properly.
  • Enjoy as a spread in flat breads, in sandwiches, savory crackers, Idlis and Dosas.

Peach and Apple Pickle

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Sep 22, 2013

Red Bell pepper Chutney/ Red Capsicum Chutney

Bell peppers are packed with several nutrients.  They are a good source of vitamin C, thiamine, vitamin B6, beta carotene, and folic acid.  Compared to green bell pepper, red one has more nutrients including antioxidant lycopene.

Chutneys can be made with several vegetables and fruits and each one have a unique taste.  Today’s Bell Pepper Chutney is tangy, and spicy too.

Chopped Red Bell pepper        3 cups
Chopped Tomato                    ½ cup
Dry red (Byadagi) chilies          3 no.
Green chilies                            1 no.
Cumin seed                            1/4 tsp..
Coriander leaves                     1 tsp.
Oil                                        1 tsp.

For Tempering:
 Oil                                       1 tsp.
Mustard seeds                       1/2 tsp.
Hing                                      a pinch
Curry leaves                           few
  • Heat a 1 tsp of oil in a pan. Fry cumin seeds, dry red chilies & green chilies. Remove from fire and keep aside.
  • The same oil, add chopped bell peppers,green chilies & tomatoes and saute for 5 minutes. Turn off and cool
  • Transfer them into a blender  jar and add sufficient salt , fry chilies and coriander leaves and  grind to a fine paste.
  • Transfer the chutney into a bowl.
  • Heat a teaspoon of oil in a small pan, add the mustard seeds and allow them to splutter. Add the curry leaves and few.
  • Switch off stove and pour this tempering into the grinded chutney.
  • Serve with hot idlis and dosa.

Aug 1, 2013

Gongura Pachadi/ Pulicha Keerai Chutney

Gongura Pachadi or chutney is an "Andhra Special”. Different regions call it with different names- red sorrel leaves (English), Gongura (Telugu), Pulicha Keerai (Tamil), Ambad bhaji, ambada, ambada (Hindi). Gongura leaves are famous for their rich iron content and they taste sour.

I love this chutney very much, because of its tangy taste. Yesterday I bought this fresh Gongura leaves from Indian grocery store. Today I made this wonderful chutney.

Gongura (Red sorrel) Leaves            - 1 big bunch
Whole Red chilies                             - 8 no. (According to your spice level)
Grated ginger                                     1tsp.
Fenugreek (Methi) seeds                   - ¼ tsp.
Black gram (Urdh) dhal                     - 1tbsp.
Bengal gram (Chenna) dhal                -1tbsp.
Red Sorrel Leaves
Coriander seeds                                  2tbsp.
Oil                                                     1tbsp.
Salt                                                    to taste.
Oil                                                      1tbsp.
Mustard seeds                                      1tsp.
Broken chilies                                       4 no.
Cumin seeds (Jeera)                              1/2tsp.
Hing                                                      a pinch.
Curry leaves                                           few.


  • Wash and separate leaves from the stalks and leave them out to dry.
  • Heat a oil in a pan, add the leaves and sauté them until soft. Remove and let it cool.
  • Heat a 1 tsp. of oil in the same pan, fry brownly the red chilies, Methi, Urdh dhal, Chenna dhal, coriander seeds and ginger. Remove from the fire and let it cool.
  • Combine all the fried ingredients with salt and grind in a mixer without adding water.
  •  Heat the oil in a pan, and add mustard seeds, when they splutter, add all
  • Seasonings and fry for a minute. Remove from the fire.
  • Add fried seasonings to the ground gongura chutney along with oil. 
  • It goes well with rice, chapatti and snacks. It can stored in the refrigerator for almost 3 weeks. 

Mar 1, 2012

Parruppu Thogayal (Lentils Paste)

This is very easy and simple to make. This is very good  item for Pathiya Thaligai. Unlike a podi, a paruppu thogayal cannot be stored for long. This thogayal goes well excellently with Milaghu Kuzhambhu.

Thuvar Dhal (Red gram Dhal)  -   ¼ cup
Chenna dhal                             1 tsp
Black Pepper                             ¼ tsp.
Coconut                                   2 tbsp.
Salt                                         to taste

  • .Heat  a pan  ,when it gets warm pour the Dal and black pepper
  • Roast till golden brown and cool it.
  • Grind the ingredients adding coconut and a little bit of water and salt to it.
  •  The consistency should be thick.
  • Don’t forget to add a teaspoon of sesame oil while mixing this thogayal with rice.
  • This thogayal is good combination with Milaghu kuzhambhu, sutta Pappad, fried Manathathakali.

Nov 11, 2011

Tomatillo chutney/Pacha Thakkali Chutney

The Tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine. The tomatillo is also known as the husk tomato, jam berry, husk cherry, Mexican tomato, or ground cherry.
Ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced.
This is a very simple recipe which can be made within 5 minutes. Simple, tasty and quick recipe -go ahead and try it.
Tomatillos                      -  4 no
Urdh dhal                       – 2tsp
Chenna dhal                    – 2 tsp
Coconut (grated)               -2 tsp
Red chilies                        - 5no
Hing/ Asafetida                    - a pinch
Oil                                  - 2 tsp
Curry leaves                     - 1 sprigs (optional)
Salt                                  to taste

  • Chop Tomatillos very finely. Heat 1 tsp of oil and stir fry the tomatillos till its raw smell goes away. Keep aside.
  • Heat1 tsp of oil, add Urad dal, red chilies and Hing .When dal turns golden brown, add curry leaves, grated coconut and switch it off.
  • Grind everything together along with salt to a coarse paste. Do not add too much water. It should be thick.
  • Serve with hot rice, dosa, Idly.

May 10, 2011

Jalapeno Guacamole

jalapeño (pronounced /ˌhɑːləˈpeɪnjoʊ/; Spanish: [xalaˈpeɲo]) is a fruit, a medium sized chili pepper with a warm, burning sensation when eaten. Jalapeños are a pod type of Capsicum. During a growing period, a plant will be picked multiple times. As the growing season ends, jalapeños start to turn red. The peppers can be eaten green or red. Compared to other chilies, the jalapeño has a heat level that varies from mild to hot depending on cultivation and preparation. If you want details about Jalapeno please see the link
          Guacamole / Avocado Dip is Mexican dip dish.  This dip is good for any parties and games. This classic Mexican recipe will surely become a summer favorite; but as long as you can get ripe avocadoes, make it a year round staple.

Very ripe avocadoes       2 no (pitted and chopped)
Beefsteak tomato,         1   (coarsely chopped)
Fresh lime juice           -1 1/2 tablespoons
Jalapeno chili              - 1 no (Chopped finely)
jalapeno pepper granules  1 teaspoon
Kosher salt                   1/4 teaspoon
Crushed red pepper        - ¼ tsp
Red chili powder           – a pinch
Chopped coriander           – 1 tbsp

  • Place all the ingredients in a bowl and mash.  Place a layer of plastic wrap directly over the top and refrigerate at least 30 minutes and up to 2 hours.
  • Note:  If you purchase hard avocadoes and want to speed up the ripening process, simply store them in a paper bag with an apple. 


Cilantro is a very common herb that is found in many traditional dishes. Coriander seed and cilantro leaves have many known health benefits and researchers are finding more every day. To learn more about the benefits of cilantro please see this link
A staple in Indian cooking, this fiery condiment is the perfect dipper for chewy Naan and an ideal accompaniment for samosa. Versatile with a very fresh and light flavor, it is used as a dipping sauce with pakodas, samosas, dhokla and dosas amongst many others
Traditionally, chutney was made in a stone maker and perhaps tasted more delicious. My mom’s home, she still use the stone maker to make chutney and to be honest it really is delectable when compared to using any electric grinder.
Washed and chopped fresh coriander        – 3 cups
Jalapeno                                                5-6 or to taste
Bell Pepper                                              1 no
Grated Ginger                                         1 tbsp
Asafetida powder                                    ¼ tsp
Chat Masala                                         1/2 tsp
Roasted Cumin Powder                           1 tsp
Lime/Lemon Juice                                  1.5 tsp or to taste
Salt                                                    to taste
Oil                                                      1 tsp

  • Add all the ingredients (except Oil) into a blender and blend to a smooth paste.
  • Keep pushing down the chutney to help with the grinding process.
  • Add the Oil right at the end for a final whirl to preserve the green color.
  • Store in the refrigerator.
  • Pour the chutney into ice cubes and cover it with aluminum foil. Let it allow freezing.
  •  After that take coriander cubes put in the zip log covers  and stored in the freezer . 

Jan 23, 2011


Pulikachal paste is required to make Puliyodarai, a traditional Iyengar feast item. This  paste is  easy to make and also  you can store this paste for a few months in the refrigerator.

For Powder:
Coriander seeds                      – 2 tbsp
Black Pepper                           – 2tbsp
Fenugreek seeds                     – ½ tsp
Curry leaves                          – 2 stem
Red chili                               – 4 nos

  • Dry fry all above ingredients and grind coarsely.  Divide into 2 parts.One part you use it for Pulikachal paste and other one part you use it for rice. Keep aside.

Ingredients for Pulikachal.
Tamarind:                    1 small apple size
Turmeric powder          1 tsp
Bengal gram                 2 tbsp
Urdh Dhal                     2tbsp
Whole red chilies -         15 no( broken into pieces)
Peanuts -                       2 tbsp
Asafetida (Hing)             1 tbsp.
Gingili oil                        ½ cup
Jaggery –                        2 tbsp
Curry leaves                    4 stem
Salt  as required

Method : 
  • Soak the tamarind in hot water for ½ hour.  Make tamarind into a thick pulp.
  • Heat the thick bottom pan add oil, when oil gets fuming add mustard seeds. When mustard seed starts spluttering, add dhals, chillies, curry leaves and Hing on it. Fry till the dhals, curry leaves are golden brown. Now add the tamarind pulp, salt, ½ of the ground powder and Jaggery.
  • When pulp gets thicken oil will ooze out. Switch off the stove. 
  • Transfer into airtight container.


  • Dark tamarind  gives great taste and nice dark color to the pulikachal.
  • Store the pulikachal in airtight glass container. Add 2 tsp of hot Nella ennai over the pulikachal .After completely cooling down, keep it the refrigerator. It keeps well for a months.
  • Always use clean and dry spoon to serve the pulikachal.
  • This paste can be used as pickle for Thayir Sadam, Idli, Dosai, etc.
See my Puliyodharai Rice Recipe(Click the link)

Jan 16, 2011

Green Chillies Chutney/Puli Millaghai

Chilies are rich in C and the B Vitamins especially vitamin B6. They also contain Carotene which the body converts to Vitamin A. As a general guide the smaller the chili the hotter it will be. Dried pods are up to ten times hotter than fresh pods.
 A small green chilli from Assam, called Tezpur chili is the hottest chilli in the world.
Tips for cooking:
The seeds and white pith of a chilli are the hottest part, so remove them if you don't want your dish to be too fiery.

 Green Chilies                  - 1/2 pound
Ginger paste                     - 3 tbsp
Chili Powder                       1 tbsp ( Optional. If you use thai chillies  avoid chilli powder)
Thick Tamarind pulp          - 5 tbsp
Melted Jaggery                 - 5 tbsp
Mustard seeds                   - 1/2 tsp
A pinch Fenugreek
Curry leaves                      - few
Hing                                 - 1/4 tsp

  • Wash and slit the green chilies to small pieces (less than an inch) and fry in oil till well cooked.
  • In the same oil fry mustard seeds, Fenugreek, ginger paste, curry leaves and hing.
  • When brown add chili powder ( optional)  and fry for few minutes.
  • Now add jaggery and tamarind and 1/2 cup water. Boil it for few more minutes
  • Now add salt and green chilies. Boil for 10 minutes.
  • Serve with  curd rice .

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