Chemmeen Chammanthi - Dry Prawn Chutney is a very tasty non vegetarian chutney. Ingredients: Dried Prawns - 1/4 cup Grated Coconut- 1 cup Small Onion- 4 Dry Red Chilly- 4-5 pieces Curry Leaves- … [Read more...]
Lady’s Finger Chutney
Lady's Finger Chutney - Special Lady's finger preparation. Tastes very good. Vendakka (Lady's finger) is a very nutritious vegetable. This can be used as a Curry with rice also. Ingredients: Lady's finger - … [Read more...]
Coconut Mango Chammanthi
Coconut Mango Chammanthi is a very common chutney used in Kerala for lunch and dinner along with Rice and Kanji. Ingredients: Grated Coconut - 1 cup Button Onions (Small onions) - 2-3 nos Ginger - 1 small … [Read more...]
Thick Coconut Chutney
Thick Coconut Chutney is usually served with UzhunnuVada. Ingredients: Peanuts - 5 Grated Coconut - 1 cup Chopped Ginger - 1/2 tsp Green chillies - 3 Salt - to taste For popping: Oil - as … [Read more...]
Green Chutney
Green Chutney - Made of greens like Pudina and Coriander leaves. Ingredients: Coriander Leaves - 1 bunch Mint Leaves - 15 leaves Green Chilly - 1 Lemon Juice - 1/2 tsp Salt - 1/4 tsp Sugar - 1/4 … [Read more...]
Coconut Chutney
Coconut chutney is a South Indian spicy chutney-side-dish and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other species and served with Idli, Dosai and even with cooked rice. It is … [Read more...]
Green Chilly Chutney
Chutney is a loan word incorporated into English from Hindi-Urdu describing a pasty sauce in South Asia and other South Asian cuisines. Chutneys usually contain an idiosyncratic but complementary spice and vegetable mix. … [Read more...]
Carrot Chutney
A chutney is a variety of sweet and spicy condiments. They can be wet or dry. In India, chutneys are made fresh and eaten. It may not contain any preservatives because they are intended for eating immediately after … [Read more...]
Tomato Iguru Pachadi – Tangy chutney lightly seasoned with spices
Fresh juicy tomatoes are an integral part of my kitchen and the sweet-tangy flavor of the tomatoes is something irresistable. Almost every other day tomatoes are used in my cooking ...sliced and drizzled with olive oil … [Read more...]
Kothimiri Pachadi – Cilantro Chutney
This authentic Indian chutney is so versatile and goes with most foods and tastes great on crackers,sandwiches,grilled chicken,fish,chips and of course no Indian meal is complete without freshly prepared … [Read more...]
Vankaaya Pachadi – Egg Plant Chutney
This particular recipe is similar to the Punjabi dish Baigan ka Burtha.Down south in Andhra,we dont use any of the spice powders which are used in preparing the burtha.To prepare the pachadi,mustard seeds,cumin seeds and … [Read more...]
Coriander (Cilantro) Leaves Chutney
Coriander Chutney (Kotimiri Pachadi ) 2 big bunches of fresh coriander leaves (washed and chopped) 2 green chillis (slit lengthwise) 2 dry red chillis 1 tbsp channa dal (senaga pappu, Bengal gram) 1 … [Read more...]
Coriander Chutney/Pickle
Ingredients: Coriander a bunch Tamarind lemon size (Soak it in water) Dry Red Chili 6 to 8 ( As needed) Garlic pods 3 to 4 Tomato 1 Uridal 3 Teaspoon Mustard 1 Teaspoon Salt … [Read more...]
