Spicy Tomato Garlic Chutney/Thakkali Kara Chutney-No Onion No Coconut

Another spicy chutney recipe with no coconut and onion. It's a simple tomato chutney with garlic flavor. Goes well with dosa, idly or chapathi. It stays longer even for some  4 to 5 days if refrigerated.

Ingredients:

Tomato	2
Garlic	8 cloves
Dry Red Chilly	7
Oil	1 tspoon
Salt	to taste

To Temper:

Oil	1 tspoon
Dry Red Chilly	1
Urad Dal	1 tspoon
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of garlic cloves. Chop tomato into cubes.

(2) Heat oil in a pan. Add dry red chilly and garlic cloves. In low flame saute till color of garlic changes to light brown. Switch off the flame and allow to cool.

(3) Grind the cooled ingredients in a mixer with needed salt and make a fine paste without adding water. Make a salt test.

(4) Now heat oil in the same pan. Temper with the ingredients one by one shown under heading "to temper". Pour the ground paste into it. Heat it for another 2 minutes so that the raw smell of tomato  leaves off. Switch off the flame. Your chutney is now ready.

Have it with idly/dosa/chapathi..

Tips:

• The above recipe is too spicy. Adjust the amount of dry red chilly according to your tolerance level. 

Onion Chutney/Ulli Chutney

Nothing much to say about this recipe as many of you may know it. This goes well with dosa/idly. Below recipe is from my dear sathya. ClICK HERE To get other chutney recipes.

Ingredients:

Big Onion	1(small)
Small Onion/Shallots	15
Dry red chilly	6
Urad dal	1 tspoon
Tamarind	1 small gooseberry size
Sesame Oil	1 tbl spoon
Salt	to taste

To Temper:

Oil	1 tspoon
Dry red chilly	3
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of shallots and cut big onion to cubes.

(2) Heat oil in a pan and add urad dal. Once the color changes add shallots with little salt. Saute for 2 to 3 minutes. To this add dry red chilly and tamarind. Saute till onion turns light brown color. Allow it to cool.

(3) Once it is cooled, grind it in a mixer with 1/2 cup of water. Add little salt too. Make a fine paste. Keep it aside.

(4) Heat oil in the same pan and add dry red chilly (second table). Add mustard. Once it splutters add curry leaves. To this add ground paste. Make a salt test. Once it starts boiling switch off the flame.

Have it with dosa/idly..

Tips:

• I used both big onion and small onion in equal proportion. Small onion gives more taste. You can use either big onion or small onion as per your convenience.
• It is a thick chutney so don't make it watery.

Raw Mango Chutney/Pacha Manga Chammanthi

Manga chammanthi is a nadan side dish that is very popular in my home town and my personal favorite too. It is usually served with kanji/payar kanji. I will have some extra amount of rice with this spicy and yummy chutney without any other side dish. Really slurrppp. So those who are looking for "thani nadan" taste, this is for you :)

Ingredients:

Raw mango	1/2 of a big one
Grated Coconut	3/4 cup
Green chilly	3 (medium)
Dry red chilly	2
Ginger	3 inch piece
Curry leaves	3 to 4 leaves
Salt	to taste
Small onion	3

Preparation:

(1) Chop mango into small cube shapes. No need to peel its skin. I got some 20 cubes from half of a      mango.

(2) Grind coconut, green chilly, dry red chilly, ginger, curry leaves and small onion in  a mixer and make a mixture. To this add chopped mango slices and salt. Grind it again (Grinding in two batches will incorporate everything).

(3) Grind till you get a fine mixture. Don't add water. Replace the mixture in a bowl. Using your hand make a big ball shape. Your mango chutney is now ready. Use as your need. .

Have it with your choru(rice)/kanji/Payar kanji/Kappa Puzhunghiyathu/Dosa/Idly…..

Tips:

• Don't add water while grinding. The moisture from mango and coconut is more enough.
• Adjust spiciness according to your tolerance level. Add or reduce dry red chilly/green chilly.

Fried Coconut Chutney/Varutharacha Thenga Chammanthi

Already i added DRIED CHUTNEY in this blog where coconut is directly used. This is a different version where coconut is fried and this goes well with dosa/idly/appam/rice...

Ingredients:

Grated Coconut	1 cup
Small Onion/Shallots	8 (skin peeled)
Dry red chilly	8
Coriander Powder	1 tspoon
Asafoetida powder	1/2 tspoon
Tamarind	1 lemon size
Curry leaves	1 sprig
Garlic	4 cloves
Salt	to taste
Water(for grinding)	2 tspoon

Preparation Time:4 min

Cooking time:7 min

Preparation:

(1) Heat a pan and add grated coconut, shallots, dry red chilly, garlic and curry leaves. Saute continuously till the color of  coconut changes lightly say for some 5 to 8 minutes in medium flame (As per my mom's recipe, in low to medium flame you have to saute the ingredients till color of coconut changes dark brown-take care not to burn the ingredients. It may take some 15 minutes. This will be more tasty and goes good with kanji/rice). Switch off the flame and add coriander powder and asafoetida powder. Give a quick stir and remove the pan from the stove. Allow it to cool.

(2) Now grind the tamarind and salt in a mixer. To this add the cooled ingredients and grind again with 2 tspoon of water (Grinding in two steps helps to grind the tamarind smoothly). Make a salt test in between. Grind smoothly. Your dried chutney is ready.

(3) Form a ball shape using hand.

Have it with your dosa/idly/appam/kappa puzhunghiyathu…..

Tips and Variation:

• You can also add ginger (2 inch piece) while grinding along with tamarind.
• Adding 2 leaf of lemon(naraka ela) while grinding will add an extra flavor.
• If you want more spiciness add green chilly while grinding.

Onion Tomato Chutney-Easy Recipe

Already i added Tomato Chutney in my blog. This recipe is almost same but more easy to do than the other. Ofcourse yummy too…...

Preparation Time: 3 minutes
Cooking Time: 8 minutes

Ingredients:

Big Onion	1(big)
Tomato	2(medium)
Red chilly powder	1 tspoon
Asafoetida powder	1/4 tspoon
Salt	to taste

For seasoning:

Oil	1 tbl spoon
Urad dal	1/2 tspoon
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Chop onion and tomato into cubes. Grind it in a mixer without adding water and make a smooth paste. Swipe the side of mixer by adding less than 1/4 cup of water and pour it to the ground paste. Mix with needed salt. Keep it aside (don't add too much of water).

(2) Heat oil in a pan. Season( kaduvarukkal) with the ingredients shown under "for seasoning " heading. Pour the ground paste over it and allow to boil.

(3) Once it starts boiling add chilly powder. In low to medium heat allow it to boil so that the raw smell of chilly powder, onion and tomato goes off and added water will dries off. This may take more than 5 minutes.

(4) When the curry is almost done add asafoetida powder. Switch off the flame and close the vessel with a lid for 5 minutes before serving to retain its flavor. Your onion-tomato chutney is ready.

Enjoy it with your dosa/idly…

Tips:

• Adjust spiciness according to your taste.

Mulaku Chammanthi/Dry Red Chilly Chutney

This is a quick chutney recipe which can be prepared in minutes. Before marriage this was my favorite dish for dosa/idly and even with kappa too. Now I used to make this weekly once as sans too like spiciness alot...So this is for hot and spicy lovers alone….

Ingredients:

Dry red chilly	12
Small onion(chopped)	7
Water	1 tbl spoon
Mustard	1 tspoon
Curry leaves	1 sprig
Tamarind	1 gooseberry size(soak in water and extract thick juice)
Salt	to taste
Oil	2 tspoon

Preparation:

(1) Peel the skin of onion and chop it. Remove the stem of dry red chilly.

(2) Heat oil in a pan. Add mustard. Once it splutters add curry leaves and small onion. Stir till the color changes.

(3)Now add dry red chillies and stir till the color of onion changes brownish (take care not to burn red chilly). Switch off the flame. Add turmeric powder and stir well. Allow it to cool.

(4) Now grind the cooled contents in a mixer without adding water. Make a coarse mixture.

(5) Transfer the ground contents to a bowl. Add water, tamarind paste and salt. Mix well. Your spicy chutney is ready.

Have it with dosa/idly/kappa puzhunghiyathu / payar kanji/kanji…..

Tips:

• You can add red chilly powder instead of dry red chilly. Add after flame is switched off.
• Tamarind paste can be replaced by lemon juice.

Dried Chutney/Katti Chammanthi

Ingredients:

• Grated Coconut-1/2 cup
• Small onion-2 
• Ginger-1 small piece
• Garlic-1 small piece
• Green chilly-3(medium)
• Red chilly powder-1 tspoon
• Tamarind -1 piece
• Curry leaves-1 pinch
• Salt to taste

Preparation:

1. Grind onion,green chilly,ginger,garlic,tamarind,curry leaves and salt tolgether in a mixer.
2. To this grinded contents add coconut and chilly powder.Again grind well and make a fine mixture(grinding in two steps helps to grind all the contents thoroughly).Add more salt if u need.
3. Take the mixture in  a serving bowl.With your hand make the mixture into one big ball shape or several small shapes of your choice.

Have it with ur dosa/idly/kanji/choru of ur choice.....

Tips:

• Dont add water while grinding

Tomato Chutney

It is a tomato-onion chutney made without coconut...

Ingredients:

• Tomato-2(medium size)
• Big onion-1(medium size)
• Green chilly-4(small)
• Dry red chilly-1
• Garlic-3 pieces
• Coriander powder-1/2 tspoon
• Tamarind paste(optional)-1/2 tspoon
• Oil-1 tbl spoon
• Salt to taste

To temper

• Oil-1tspoon
• Urad dhal-1 tspoon
• Mustard-1 tspoon
• Cumin seeds-1/2 t spoon
• Dry red chilly-2
• Curry leaves

Preparation:

1. Cut tomatoes and onion into thin slices.
2. Heat oil in  a pan.Add onion slices into oil. Stir it and add garlic,green chillies and dry red chillies. Stir well till light brown. Then add tomatoes and continue stirring. Keep on stirring till the ingredients turns juicy form.
3. Finally  and add coriander powder and mix well.Add tamarind paste(it can be added if u prefer more sourness).
4. Grind the juicy paste in a mixer once it turns cool.
5. Add salt to ur taste.
6. Temper(kaduvarukkal) by adding urad dal,dry red chillies and mustard in hot oil.When mustard crackles add cumin seeds and curry leaves.Pour it into the tomato mixture.
7. Heat it for 3 seconds(when bubbles starts) and serve it..

Have it with your dosa/idly:)

White Coconut Chutney

Ofcourse it is a well known recipe...

Ingredients:

• Salte to taste

for grinding

• Grated coconut-1 cup
• Green chilly-4
• Cumin seeds-1 tspoon
• Garlic-1 inch piece

for tempering

• Oil-1  tspoon
• Chopped onion-1
• Mustard-1 tspoon
• Dry red chilly-2
• Curry leaves

Preparation:

1. Grind coconut with green chillies,cumin seeds and garlic in a mixer.Grind well and make a smooth paste.
2. Pour it in a vessel and add salt to your desired taste.
3. Meanwhile heat oil in a pan and add mustard.Once mustard crackles add chopped onion,red chillies,mustard and curry leaves.Pour it into the coconut mixture.
4. Heat the coconut mixture for 1 minute(Dont overheat,stop heating when small bubbles bursts)

Have it with your dosa/idly.

Red Coconut Chutney

Ofcourse a well known recipe

Ingredients:

• Salt to taste

for grinding:

• Grated coconut-1 cup
• Chilly powder-1 tspoon
• Cumin seeds-1 tspoon
• Garlic-1 inch piece

for tempering:

• Chopped onion-1
• Mustard-1 tspoon
• Dry red chilly-2
• Curry leaves
• Oil-1 tspoon

Preparation:

1. Grind coconut with chilly powder,cumin seeds and garlic in a mixer.Grind well and make a smooth paste.
2. Pour it in a vessel and add salt to your desired taste.
3. Meanwhile heat oil in a pan .Add chopped onion.When it turns color add redchillies and mustard.Once mustard crackles add curry leaves.Pour it into the coconut mixture.
4. Heat the coconut mixture for 1 minute(Dont overheat,stop heating when small bubbles bursts)

Have it with your dosa/idly.