Groundnut(Peanut) Chutney

Ingredients: 1 tsp pepper 1 tbsp Coriander seeds 1 tsp Cumin seeds 1 cup Ground nut or Peanut roasted 1/2 cup grated coconut 1 inch piece Tamarind 3 Whole red chilly Oil Salt Method: Add oil in a Pan.Once oil gets heated add whole red chilly,cumin seeds,pepper and coriander seeds. Switch off the stove once all the ingredients become little … Continue Reading →


Mint Chutney

Ingredients: 1 bunch fresh mint leaves 1/2 cup grated coconut 5 or 6 small onions 2 or 3 Red chillies


Pulicha Keerai Chutney

Ingredients: Gongura leaves a bunch 1/2 Medium Sized Onion 2 Red Chillies 3/4 tsp cumin seeds 1/4 fenugreek seeds a pinch asafoetida 2 Garlic cloves 2 brinjal 1 tomato Salt to taste Oil Method: Dry roast 2 Red Chillies, 3/4 tsp cumin seeds, 1/4 fenugreek seeds, a pinch asafoetida and set aside


Tomato with garlic chutney

Ingredients: Riped Tomato – 300 gms Garlic Cloves – 15 salt – as per taste Red Chilli – 6 to 10 ( as per spicy of your requirement) Gingelly Oil – 2 Table spoon (No need of frying mustard and urad dal , and it can be stored in fridge for two days) Method: Fry well red chilli in little … Continue Reading →


Chettinad Tomato Chutney

Ingredients: Medium Onion. 4 Roma Tomatoes 4 red chillies. 3 spoons of light Coconut Milk. Salt Curry Leaves. Green Onions to garnish. Seasoning: Mustard, Broken Urad Dhal, Curry Leaves. Method: Chop the onions and tomatoes in to long slices. In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves. … Continue Reading →


Coconut Chutney

Ingredients: Coconut gratings – 1 cup Green chilli – 3 to 4 Nos Tamarind – a pea size Chutney dhal (Pottu kadalai) – 1 tablespoon Salt – ¾ teaspoon Method: Grind all the above to a fine paste and season it with mustard and curry leaves.


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