CHUTNEY

VALLARAI  CHUTNEY

VALLARAI CHUTNEY

             VALLARAI LEAFS (15)  , GRATED COCONUT (3s)  , S.ONION (3) , GARLIC (4)  , TAMARIND (1pinch)  , R.CHILL (2)  , SALT --- SAUTE NICELY IN LITTLE OIL ---AFTER HEAT REDUCES BLEND AND SEASON IT


BEETROOT CHUTNEY

     

       peel beetroot (1)skin and cut into small pieces, add big onion (1) , g. Chiilies, salt - blend together and transfer to boil, sequence a lime 🍋 on it

         And mix well, taste it with idly, dosa, and chappati








 FULL DHANYA CHUTNEY

full dhanya chutney

                   HEAT MORE GINGELY OIL AND ROAST FULL DHANYA  ----A

       COCONUT , GARLIC , R.CHILLI , TAMARIND , CURRY LEAVES , SALT --ROAST IN LITTLE GINGELY OIL --B

     BLEND A AND R.CHILLI TOGATHER FOR FINE POWDER , LATER AND REMAINING THINGS AND BLEND FINELY  --C

    IF NEEDED ADD SOME S.ONION WITH IT , 

 OPTIONAL --SEASONING

GARLIC CHUTNEY

GARLIC CHUTNEY

               
     URAD DAL , R.CHILLI , GARLIC , TAMARIND , SALT 

          SAUTE THESES IN LITTLE OIL AND BLEND AS CHUTNEY -A

         HEAT MORE OIL SEASON MUSTARD SEEDS AND CURRY LEAVES AND ADD A

     AND ONCE RAW SMELL GOES , OFF THE STOVE AND TASTE IT WITH IDLY , DOSAI









PIRANDAI CHUTNEY

PIRANDAI CHUTNEY

          CLEAN PIRANDAI ( REMOVE NERVOUS ON THE 4 SIDES ) -8 TO 9 STICKS ENOUGH FOR 1 CUP CHUTNEY --THEN WASH AND KEEP  -A

        HEAT  KADAI WITH 1 SPOON OF SEASAME OIL , THEN PUT A WITH IT , SAUTE UNTIL COLOUR CHANGES  -OFF THE STOVE , REMOVE A FROM KADAI , KEEP IT ASIDE --B

        AGAIN HEAT THE SAME KADAI WITH OIL , SAUTE URAD DAL (1s) , GRATED COCONUT (1s) , S.ONION (4) , GARLIC (2) , R.CHILLI (2) ,

TAMARIND ( LITTLE) , B , SALT -SAUTE EVERYTHING -AFTER HEAT REDUCES BLEND IT 

     -----  TAMARIND IS COMPULSORY ( OTHERWISE U GET ITCHING IN THE TONGUE ) , AFTER REMOVING NERVOUS , UR HAND ALSO GET ITCHY , JUST WASH YOUR HAND IN TAMARIND WATER 

PARUPU URAD CHUTNEY

parupu urad chutney

             HEAT LITTLE OIL , FRY HING , THEN FRY ONE BY ONE BENGAL GRAM DAL (50g) , URAD DAL (50g) , ONION , TOMATO OR TAMARIND , R.CHILLI , SALT 

            ONCE HEAT REDUCES BLEND IT , THEN SEASON IT WITH SOME MUSTARD SEEDS AND CURRY LEAVES











GARLIC CHUTNEY

GARLIC CHUTNEY

GRATED COCONUT (5s)  , R.CHILLI (2), GARLIC (2)  , SALT --NICELY BLEND--DO NOT SEASON IT











AROMA CHUTNEY

AROMA CHUTNEY

B.ONION - 1  , TOMATO -1 , CHILLI - 1 , GINGER - 1/4 pinch  , ( MINT LEAF + CORRIANDER LEAF ) - FEW  , SALT -- FRY AND GRIND , THEN SEASON IT











TOMATO ,ONION FRIED CHUTNEY

TOMATO , ONION FRIED CHUTNEY

B.ONION ( 1 )  , S.ONION ( 3 ) , TOMATO (1/4 )  , COCONUT ( 2s ) , G.CHILL ( 3 )  , SALT , CURRY LEAF ( 2 KOTHU  ), --FRY WELL OFF THE STOVE , ADD CORIANDER LEAF  + MINT LEAF ( VERY LITTLE ) - BLEND WELL , SEASON IT









GROUNDNUT CHUTNEY

GROUNDNUT CHUTNEY

FRIED GROUNDNUT , GARLIC (3)  , S.ONION (2)  , TAMARIND (1 pinch ) , G.CHILL (3)  , COCONUT (1/4 s)  , SALT - BLEND WELL SEASON IT WITH MUSTARD SEEDS









ONION TAMARIND CHUTNEY

ONION  TAMARIND CHUTNEY

COCONUT (7 s) , S.ONION ( 3 ) , TAMARIND  (1/2 pinch )  , G.CHILL ( 3 )  , SALT ( to taste ) - BLEND THICKLY --- IF YOU WANT YOU CAN SEASON IT



பீர்க்கங்காய் துவையல் (ridge gourd) chutney

           

  Peel the skin from this 1 full veges, cut into small pieces -a

        Heat a kadai, add oil, season more urad dall (2spoon)  , then r. Chilli, add a, tamirind, and salt 

     Fry for a min,  once heat reduces, blend as course ( don't allow untill smooth)

     It taste good with dosai








BRINJAL CHUTNEY

BRINJAL CHUTNEY

BOIL THE BRINJAL , REMOVE SKIN , THEN MASH BRINJAL ADD SALT AND TAMARIND WATER (1 CUP)--- (A)MIX WELL - ----- ------------------------HEAT THE OIL FRY MUSTARD SEEDS , S.ONION , G.CHILL , CURRY LEAF , (A) -- LET IT BOIL UNTIL FOAM COMES - OFF THE STOVE , TASTE IT WITH IDLY










GREEN CHUTNEY

GREEN CHUTNEY

COCONUT , B.ONION , S.ONION , SALT , TOMATO , G.CHILLI , MINT LEAF , CORIANDER LEAF , CURRYLEAF , SALT -- FRY AND BLEND -- SEASON WITH MUSTARD SEEDS










KAARA CHUTNEY

KAARA CHUTNEY

S.ONION,TOMATO,R.CHILLI, TAMARIND,SALT - BLEND WELL 

 --- HEAT MORE GINGERLY OIL ,FRY MUSTARD SEEDS, CURRY LEAF ,BLEND PASTE , MIX WELL  UNTIL OIL SEPARATES 

VATHAKU CHUTNEY

VATHAKU CHUTNEY

COCONUT , B.ONION ,S.ONION , GARLIC ,R.CHILLI , DAL, CURRYLEAF ,SALT -- FRY  THESE ITEMS ,THEN BLEND SEOSON WITH MUSTARD SEEDS

MINT CHUTNEY

MINT CHUTNEY

       -COCONUT(3s) , S.ONION(3), GARLIC(4), G.CHILLI (2),TAMARIND(1 PINCH),FRY ,OFF THE STOVE, IN THAT HOT  ADD MORE MINT LEAF , LITTLE BIT CORIANDER LEAF, SALT , MIX WELL , THEN GRIND ,SEASON WITH MUSTARD SEEDS

COCONUT CHUTNEY 

COCONUT CHUTNEY

                                                                                     -  COCONUT, BENGAL GRAM , G.CHILLI , SALT -- BLEND WELL ,SEASON WITH MUSTARD SEEDS,CURRY LEAF













ONION CHUTNEY

ONION CHUTNEY

         -  S.ONION, B.ONION , TOMATO , G.CHILLI ,SALT - FRY WELL THEN BLEND,  SEASON WITH MUSTARD SEEDS,CURRY LEAFND - ,