Chutneys and Spreads
Thakkali Chutney / Tomato Chutney
What I Used:
Ripe red tomatoes, slightly sour - 500gm, diced
Big onions-3, chopped
Garlic - 2 cloves
Coriander seeds - 1 tbsp
Grated coconut - 1 tbsp (optional)
Red chillies - about 12, depending on taste
Mustard seed - 1/8 tsp
Hing/Asafoetida/Kaayam -1/4 tsp
Curry leaves - a few
Oil (preferably gingelly/sesame) - 3 tbsp + 2 tsp + 2 tsp
Salt - to taste
How I Made It:
1. There are four ingredients that need to be fried separately and kept aside. So follow this order.
- In a broad frying pan and 2 tsp oil and the coriander seeds. Fry for 30 seconds and remove.
- Red chillies - roast for a minute - remove.
- Coconut - roast for a minute - remove.
- Now add another 2 tsp oil and fry the onions till golden brown and soft. Remove.
- Finally add the tomatoes and saute them for about 10 minutes on a medium fire, until they are half cooked.
2. Transfer all the roasted ingredients in a blender and add the garlic raw. Blend till smooth, adding not more than half a cup water. The mixture should be thick than watery.
3. Add the 3tbsp oil into the same pan, temper mustard seeds and add curry leaves and hing. Transfer the blended mixture into the pan, add salt and stir occasionally until the oil separates and you left with a thick, red chutney that smells mouthwatering.
Curry Leaves Chutney / Kariveppilai Chutney
Curry Leaves Chutney Recipe
What I Used:
Curry leaves - 2 cups (just throw them in loose)
Grated coconut (fresh or frozen) - 3/4 cup
Tamarind paste - 1 tsp (mix in 1 tbsp warm water to a marble-sized amount and squueze well)
Dried red chillies - 2 to 3, depending on taste
Hing / asafoetida / kaayam / perungayam - a pinch
Garlic - 2 pods (optional)
Oil - 1 tbsp
Salt - to taste
How I Made It:
1. Heat oil and add the red chillies and garlic (if using), making sure they don't burn by lowering the heat.
2. Now add all the other ingredients and fry for about 5 minutes, until the curry leaves turn slightly brittle and the coconut turns a light brown.
3. Remove from fire, cool and grind well.
Chuttaracha Chammanthi - Authentic Kerala Roasted Chillies & Coconut Chutney
Chuttaracha Chammanthi, also known as Chutta Mulaku Chammanthi literally means roasted (chutta) chillies (mulaku) chutney (chammanthi). It is an authentic kerala accompaniment to kanji (rice gruel) and is mostly seen as the common man's food. I especially love the flavour the roasted chillies give the chutney. And what's more, its oil free!
What I Used:
Grated Coconut - 1 cup
Dried red chillies - 4
Shallots - 4
Garlic - 2 cloves (optional)
Coriander powder - 1 tsp
Tamarind - half a lemon size
Salt - to taste
How I Made It:
1. Heat a non-stick pan and roast the red chillies dry (without oil) till it reaches the stage just before burning.
2. Add the coconut, chopped shallots, garlic and coriander powder and roast for another 2 mins. The coconut will start getting brittle. At this stage, remove from fire.
3. Grind this mixture in very little water with salt and tamarind.
Enjoy!
Ridge Gourd Coriander Chutney
Ridge gourd is known as beerakai in Telugu, peerkangai in Tamil, peechanga in Malayalam and torai/dodka in Hindi/Marathi.
Sailu's recipe involves tempering the chutney but I avoided that because I was lazy it’s healthier that way and still tastes great! I also avoided roasting the coriander leaves since I prefer the fresh flavour. So basically mine is a much lazier.. err.. simpler version :D
What I Used:
Ridge gourd - 2 cups (1 medium sized vegetable), peeled and chopped
Fresh coriander leaves - 1/2 cup, chopped
Green chillies - 2, or to taste
Chana dal / bengal gram / kadala paruppu - 2 tsp
Urad dal / uzhunnu parippu / ulatham paruppu - 1 tsp
Cumin seeds / jeera / jeerakam - 1/4 tsp
Hing / asafoetida / kaayam / perungayam - a generous pinch (optional)
Sesame seeds / til - 1 tbsp (I used white sesame seeds, do not avoid this ingredients as its vital for the flavour)
Tamarind paste - 1 tsp (or use 1 tbsp lemon juice)
Salt - to taste
How I Made It:
1. Peel and chop the ridge gourd into chunks. Cook this with 1/2 cup water until soft and mushy. Set aside to cool.
2. Dry roast the chana and urad dal in a pan. When they are about to turn golden brown, add the sesame seeds and keep roasting until all are nicely browned and smell good. Throw in the jeera and the hing when the pan is still hot and set aside to cool.
3. Once the ridge gourd and the roasted ingredients have cooled completely, grind to a smooth paste with the coriander leaves, tamarind, green chillies and salt.
Tastes good with dosa and steamed rice. Actually not just good, but really really good! The sesame seeds are the winners in this recipe so do not avoid those. Oh I said that already? Ok then!
Malliyila Chammandi/Kothamalli Chutney/Coriander Chutney
My entry for this month's JFI (Also trying to get better at photography!)
Coriander Chutney
What I used:
Freshly grated coconut : 1 cup
Chopped coriander leaves : 1 cup
Green chillies : 3
Lemon juice : 1 teaspoon
Sugar : 1 teaspoon
Cumin seeds or powder : 1/2 teaspoon
Salt : to taste
How I made it:
Put all ingredients in a small blender. Blend till smooth adding very little water as required. Use on buttered or non-buttered bread for sandwiches. It also goes with rice and curd though bread is definitely the more popular and favourite accompaniment.
0 Response to "Chutneys and Spreads"
Post a Comment