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Flavorful Indian Chutney Recipes

The document provides instructions for making four different Indian chutney recipes: Tomato Coriander Chutney, Ellu (Til Seeds) Thuvaiyal, Brinjal Thuvaiyal, and Kadamba Chutney. For each recipe, it lists the main ingredients and provides steps for cooking and grinding the ingredients into a paste or powder to be served as a condiment. The Kadamba Chutney recipe in particular combines a variety of ingredients like coconut, gram, onion, garlic, ginger and spices into one mixture.

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E.C.MADHUDUDHANA REDDY
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128 views5 pages

Flavorful Indian Chutney Recipes

The document provides instructions for making four different Indian chutney recipes: Tomato Coriander Chutney, Ellu (Til Seeds) Thuvaiyal, Brinjal Thuvaiyal, and Kadamba Chutney. For each recipe, it lists the main ingredients and provides steps for cooking and grinding the ingredients into a paste or powder to be served as a condiment. The Kadamba Chutney recipe in particular combines a variety of ingredients like coconut, gram, onion, garlic, ginger and spices into one mixture.

Uploaded by

E.C.MADHUDUDHANA REDDY
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Tomato Coriander

Chutney
Method:
Cut tomatoes into big pieces.
In a kadai put one teaspoon oil and fry Urad dhal till
it turns slightly red. Add green chillies and fry for a
while. Then add tamarind and fry that too for a
second. Then add cut tomatoes and asafotida
powder and fry for two to three minutes on a low
flame. before removing add coriander leaves and fry
just for a second. Switch off the stove. Allow to cool.
Add a teaspoon of salt and grind altogether to a
paste.
Season it with mustard seeds.

Ellu (Til Seeds)


Thuvaiyal
Method:

Put the Ellu (Til Seeds) in a kadai and dry fry till it
crackles. Remove. Same kadai put a teaspoon of oil
and fry urad dhal till it turn light brown. Add red
chillies, garlic pearls and tamarind and fry for few
seconds. Finally add coconut gratings and fry for few
more seconds. Switch off the stove.
When it cooled down, put all the fried ingredients in
a mixie along with salt and grind it. Add only one or
two tableslpoon of water and grind it to a thick
dough like consistency.
This will go well with Lemon Rice/Coconut Rice. Can
also be had with Idli/Dosa.

Brinjal Thuvaiyal
Method:
Apply little oil over the brinjals and roast it in a direct
flame. [Hold the brinjal using a tong or insert a sharp
rod (like "Vadai Kambi") into the brinjal and rotate it
over direct flame till it is fully roasted and becomes
black]. The picture below shows the brinjal before
and after roasting.

Remove the black skin from the brinjals and keep


aside.
In a small kadai add a teaspoon of oil and fry
asafotida for few seconds. Add urad dhal and fry till
it become light brown. Add tamarind and fry that too
for few seconds. Then add red chillies and fry for few
more seconds, remove from the kadai and let it cool.
Grind all the above fried items along with salt to a
coarse powder. Before removing add the roasted
brinjal and grind it for one or two rounds.
Season it with mustard.

Kadamba Chutney
Kadambam means mixture. This Kadamba
Chutney can be prepared with different

combinations using ingredients like tomato, onion,


garlic, ginger, coriander leaves, curry leaves, mint
leaves, coconut, dhals etc. Basic ingredients for the
chutney are Chillies, tamarind and salt (, ,
). To this we can add more suitable
ingredients and make Kadamba (mixture of different
ingredients) chutney.
My version of Kadamba Chutney is as follows:
Peel the skin from sambar onion and garlic. Scrap
the skin from the ginger. Put all the ingredients in a
mixie and grind it to a fine paste adding little water.
Season it with mustard, asafoetida powder and curry
leaves.

Fresh coconut gratings - 1 cup


Pottu Kadalai (Fried Gram) - 2 tablespoons
Sambar Onion - 3 to 4 Nos
Garlic flakes (small size) - 2
Fresh ginger - a small piece
Green Chillies - 2
Red Chillies - 2
Tamarind - a Gooseberry size
Salt - 1 teaspoon or as per taste

For seasoning:
Oil - 1 teaspoon
Mustard - 1/2 teaspoon
Asafoetida Powder - a pinch

Curry leaves - few

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