Tag: Chutneys/Thogayals/Dips/Podis

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Indian, Vegan

Red Capsicum Chutney

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Great tasting chutney to go along with idli and dosa. Red capsicum gives it a slight sweet taste making it a very unique chutney. There are two versions of this chutney. Do try out both.

Ingredients

Ingredients:
Red capsicum – 1
Onion – 2 medium sized
Garlic (optional) – 2-3 cloves
Dry red chilies – 4-5
Hing – a pinch
Oil – 1 tsp
Salt to taste

For Version 2 (Add these also along with the ingredients in the above list):
Roasted peanuts – a fistful
Tamarind – a marble size
Jaggery powder – 1/4 tsp

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 5-6 tablespoons

Roast the ingredientsMethod:
Peel and chop onion and garlic. Wash capsicum, remove the seeds and chop into medium sized pieces. Pour oil in an iron pan and saute onion and garlic until soft and pink. Add capsicum pieces and red chilies (cut to smaller sizes to aid in smooth grinding). Cook until capsicum turn a bit tender (5 mins). Add hing and salt. Add tamarind also along with this if you are trying out the second version. Turn off and let it cool. Grind using very minimal water to make a smooth paste.

If you are trying version 2, while grinding, add roasted peanuts and jaggery powder along with the cooked ingredients.

Serve along with idli or dosa. This chutney does not require seasoning.

Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Indian, Kerala Recipes, Side Dishes, Vegan

Raw Mango Chutney – Kerala Style

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Kerala Style Raw Mango ChutneyYou cannot talk about this dish without having drool collect in your mouth. Everybody loves this chutney. Raw mango chutney is ideally eaten with kanji (rice gruel) or rice, but it can be eaten with dosa or idli also. Best way to make it is on the traditional stone grinder using very little water but you may use a mixer. You can use green chilies instead of dry red chilies.

 

IngredientsIngredients:
Grated coconut – 1/2 coconut
Raw Mango – 1 small
Dry red chilies – 4 or 5
Salt to taste

Method:
Wash and peel the mango and remove the seed. Chop into small pieces. In a small kadai, dry roast red chilies for 1-2 minutes until the raw smell is gone. Coarsely grind the raw mango pieces and red chilies together in the small jar of the mixer (or traditional stone grinder) without adding water. Add a few drops of water if necessary. When these two ingredients are ground coarsely, add coconut and grind to a coarse paste. Use only very few drops of water just to aid the ingredients to blend together.

Serve with rice

Serve with rice. No tadka/seasoning is required for this chutney.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, South Indian, Vegan

Shallot Chutney (Ulli Sammanthi)

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Ulli sammanthi aka pearl onion chutney is a family favorite, especially my brother’s. This fiery chutney has character. In Kerala, this chutney is a famous combo with boiled tapioca (kappa puzhungiyathu). But many Kerala homes make it as a dosa accompaniment also. Our family’s favorite combination is this chutney along with uthappam. On a day that this chutney is made, I lose count of the number of uthappams/dosas I gobble up.

My mother grinds this chutney in ammikkallu (a stone grinder with a flat stone surface and a pestle that is rolled on this surface). This chutney tastes best when ground using stone. The mixer grinder tends to mildly heat up the ingredients due to the high speed. Grinding using stone retains all the natural flavors of this minimalistic chutney. My mother would be in tears by the time she is done with the grinding because of the shallots. Also your hands can be get heated up because of the chilies. You can use a mixer also to make this chutney. You could use red chilly powder but the chutney tastes best when you use whole dry red chilies. When grinding this chutney in a mixer, soak the dry red chilies in water for an hour. If you are in a hurry, pour hot water in the chilies and keep aside for 5 mins before you start grinding. Adding coconut oil to this chutney is key as it adds a wonderful flavor and helps you tolerate the fiery chutney.

Ingredients:
Shallots/pearl onion/cheriya ulli – 8-10
Whole red chilies – 7-8
Water – 1 tbsp
Salt as needed
Coconut oil – 1 tsp

Method:
Soak the red chilies in a little bit of water for 1-2 hours. Peel the shallots. If you are using the stone grinder, first crush the red chilies and grind them a little bit. Add the shallots. Add salt. Do not add any water while grinding in a stone grinder. Keep grinding. Be prepared to shed plenty of tears while grinding. Grind until you get a smooth paste. Gather into a bowl.

Add coconut oil. Mix well and use.

Whether you use a mixer or a stone grinder, ensure that

If using mixer, add the red chilies to the jar and give it a few turns to crush it well. Add shallots, and salt and grind until you get a smooth paste. You do not need to add water. Remove into a bowl. Add coconut oil. Mix well and serve.

Don’t forget to brush your teeth after you are done eating!

If you do not like the taste of raw shallots (which is highly unlikely), you can also improvise this by sauteing the shallots and red chilies in a little bit of oil before making the chutney.

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Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, South Indian

Coconut Chutney

samagniblog

A simple coconut chutney to accompany dosa, sevai, or idlis.

Ingredients:
Coconut (scraped/cut) – 1/2 of a medium sized coconut
Shallots* – 2 nos
Dry red chilies* – 3
Water – 1/2 cup
Curry leaves – 1 stalk
Mustard seeds – 1 tsp
Oil and salt – As required

* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.

Alternatives:

A small piece of onion can be used if shallots are not available. You can use green chilies,a healthier option, instead of red chilies.

Preparation Time: 5min.

Cooking Time: 5min.

Method:

Grind the scraped/cut coconut along with shallots and red chilies in a mixer to a coarse mixture. Add small amounts of water to aid proper grinding. Remove to a container. Heat Oil in a pan. Add mustard seeds. When they splutter, add curry leaves and turn off the fire and add this to the ground chutney. Add required amount of salt.

List of accompaniments:

Tastes great with idlis, dosas, and sevai.

Skill Level:

Low

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