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
VALLARAI CHUTNEY |
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
GARLIC CHUTNEY
FULL DHANYA CHUTNEY
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
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
CLEAN PIRANDAI ( REMOVE NERVOUS ON THE 4 SIDES ) -8 TO 9 STICKS ENOUGH FOR 1 CUP CHUTNEY --THEN WASH AND KEEP -A
PIRANDAI CHUTNEY
PIRANDAI CHUTNEY |
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
HEAT LITTLE OIL , FRY HING , THEN FRY ONE BY ONE BENGAL GRAM DAL (50g) , URAD DAL (50g) , ONION , TOMATO OR TAMARIND , R.CHILLI , SALT
parupu urad chutney |
ONCE HEAT REDUCES BLEND IT , THEN SEASON IT WITH SOME MUSTARD SEEDS AND CURRY LEAVES
GARLIC CHUTNEY
GRATED COCONUT (5s) , R.CHILLI (2), GARLIC (2) , SALT --NICELY BLEND--DO NOT SEASON IT
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
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
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
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
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
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
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
COCONUT , B.ONION , S.ONION , SALT , TOMATO , G.CHILLI , MINT LEAF , CORIANDER LEAF , CURRYLEAF , SALT -- FRY AND BLEND -- SEASON WITH MUSTARD SEEDS
KAARA CHUTNEY
VATHAKU CHUTNEY
MINT CHUTNEY
COCONUT CHUTNEY
- COCONUT, BENGAL GRAM , G.CHILLI , SALT -- BLEND WELL ,SEASON WITH MUSTARD SEEDS,CURRY LEAF
ONION CHUTNEY
- S.ONION, B.ONION , TOMATO , G.CHILLI ,SALT - FRY WELL THEN BLEND, SEASON WITH MUSTARD SEEDS,CURRY LEAFND - ,
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 |
ONION CHUTNEY
ONION CHUTNEY |
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