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Tuesday, 21 August 2012

From my Kitchen Diary ix

From my  Kitchen Diary ix

Hi friends, nothing has come out of my Kitchen Diary for quite some time. Some friends want recipes of Chutneys. So today I present some recipes of chutneys. Chutney is prepared with a variety of vegetables, fruitsgreen leaves and some nuts.It can be taken fresh and can also  be preserved.It depends on the  housewife to  use her imaginative skill and prepare chutneys from a variety of  items. Chutneys add flavour   to  food. In olden days Chutney was ground in stone mortars but now it is easier to grind it in a mixi or  a  blender..The most popular and common chutney is  made  with mint leaves. It is also known as Hari chutney.So I start with it.
1 Mint Chutney
Ingredients :- 
  Mint leaves  100 gms
  Coriander leaves  1  handful
  Green chillies    3 or 4
   Raw mango    1
   Salt   according to taste.
Wash  the leaves very well. Remove skin of the mango and cut  into small pieces.Slit the green chillies. Put all the ingredients in a mixie and grind into a fine  paste.
Variations  :-   a.  We can add about 2 spoons of curd in the chutney. 
  b.     Instead of  raw mango we can use tamarind,            anardana  or even vinegar.
   c.  This chutney is a good appetiser. We may add 2 or 3 spoons of this chutney in  a glass of  water.  It  will turn out to be a very refreshing drink.  
2. Dates  Chutney
 Dates (destoned) 1  cup
Ginger   Sliced into thin strips  2 tsp
Vinegar   1/4 cup
 Salt  to taste
 Red chili powder 1 tsp
 Sugar 2 tsp
 Method:-   Keep the dates, chili powder, ginger and salt  on the fire for boiling. Keep stirring till the dates are tender.When the dates become tender add vinegar and sugar and let it simmer on slow heat till  the chutney thickens.
 The same procedure can be followed for making dry apricot chutney.
  3.Coconut Chutney 
  Coconut Grated  i cup
  Ginger  A small piece
  Green Chillies   4
  Salt  according to taste.
 Mustard  seeds  1/4 tsp
 Curry leaves   1 stem  
 Oil 2 tsps
In a mixi grind coconut,ginger and  green chillies into a fine paste. Now add salt.In a small pan heat oil and add mustard seeds and curry leaves.and pour it into the chutney and mix well.
a,A  spoonful of curd can be added to this chutney
b.Instead of green chillies  red chili  powder can be used
c.Roasted chana dal can  be mixed with coconut before  grinding.
 d. Coconut can be dry roasted  instead of raw coconut.
e.We can add an onion and a tomato while grinding

4 Plum Chutney
 Plums   500 gms
Vinegar  1/4 cup
ginger  a small piece  chopped 
garlic   2 pods  coarsely 
salt  to taste
red chili powder
sugar   1 spoon
Soak the plums in warm water for a few minutes. Remove them, peel the skin and  remove the 
seeds. Keep it for boiling along with  ginger, garlic, salt and chili   powder.When the plums are  soft add vinegar and  sugar.Keep stirring till the chutney  becomes glossy. 
The same  method can be used to prepare chutney from  Litchi,Banana and Guava
5 .Peanut Chutney
Peanuts shelled  1/2 cup  
Coriander leaves  1 bunch
Cumin seed powder  1 spoon
Green chillies  4
Lime juice or vinegar 3 spoons
 Grind all the ingredients in  the mixi. 

6 Tomato Chutney
Tomatoes 250 gm
Onion   1 Medium size
Green chillies 3 to4
 Mustard seeds 1/4 tsp 
Curry leaves. two stems
Urad dal 1/4 tsp
Oil 1 Tbsp
Sugar (optional) 1tbsp
Wash the tomatoes, green chillies  and onions, cut them and keep on the fire  with  very little water.Add salt.   Boil for a few minutes.After it cools down  grind coarsely in a mixi. Heat oil, add mustard seeds  urad dal and curry leaves  and mix well in the chutney. If required add sugar.
 And now some tips. Chutneys can be taken with snacks,  with fritters, idli, dosa, vadas and can can be spread on bread slices. We can serve chutneys  with lunch and dinner to add to the taste of  the meals.
Comments  good or otherwise are welcome.






  1. I am not qualified enough to comment on cooking.But,I suppose you must have put in right amount of efforts.
    I am sharing this on my twitter a/ c and G+