Tomato and Onion Chutney Recipe

This Tomato and Onion Chutney goes well with almost everything. Roti, Rice, even as a dip for Nachos, spread on Tacos, Neer dosa, or even with vegetable cutlets. You can even experiment trying a variety of spices to suit your palate.

Ingredients :

  • 7 large ripe tomatoes
  • 3 large onions
  • 2 tsps Sambhar powder
  • 1 tsp chilly powder
  • Salt
  • Jaggery or sugar
  • 3 tbsps oil
  • 1 tsp mustard
  • 1 tsp coriander leaves.

Method :

Chop the tomatoes, onions and coriander leaves finely . Heat oil in a pan. Add the mustard. After it splutters drop in the onions and roast on a gentle flame till translucent. Add the chilly and Sambhar powder. Toss. Tip in the chopped tomatoes and salt. Stir for a couple of minutes. Add a glass of water and cook till the tomatoes are nice and mushy. Add jaggery or sugar as per taste. Boil well. Switch off. Garnish with the coriander leaves and serve hot or chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vangyache Bharith/ Roasted Eggplant Mash Recipe

This recipe calls for Eggplant to be roasted gently on a direct flame, till the skin is charred and the insides of the Eggplant nice and mushy. This preparation is made all over India, but the spices used vary depending on the region where it is made. Posting a Vangyache Bharith from the state of Goa.

Ingredients :

  • 250 gms Large sized Eggplant
  • 2 green chillies
  • 1 large onion
  • 1inch piece ginger
  • 3 tbsps grated coconut
  • 1tsp tamarind paste
  • Coriander leaves
  • Salt
  • Oil

Method :

Wash and pat dry the Eggplant. Smear it with oil and roast it on an open flame, turning it repeatedly till the entire skin gets charred. Allow it to cool. Peel it and discard the charred skin. Mash it well. Coarsely grind ginger, green chillies, tamarind paste and salt. Tip it into the mash. Chop onions fine and add them too. Mix thoroughly. Garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coconut Chutney Recipe – 2

Another variant of the coconut chutney is the one where ginger is used to flavour it. The earlier one that I had posted contained asafoetida. This one too goes equally well with Idli, Dosa or even Upma.

Ingredients :

  • 1/2 coconut grated
  • 4 green chillies
  • One inch piece of ginger
  • 1/4 tsp tamarind paste
  • Salt
  • 2 sprigs curry leaves
  • 1 tsp mustard
  • 2 tsps coconut oil.

Method :

Grind the grated coconut, green chillies, ginger, tamarind paste and salt to a fine paste. Adjust consistency by adding water. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the chutney. Mix well and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Neem Leaves Dry Chutney Recipe

Neem leaves are known to have antiseptic, anti bacterial and anti fungal properties. Juice of Neem taken on an empty stomach once a week keeps the skin glowing and blemish free. It is a natural way to de worm and also a blood purifier. Those who cannot take the bitter taste of the juice can make a dry chutney powder. A teaspoon of the powder is sprinkled on a morsel of hot rice with a little ghee/clarified butter and eaten as is. This dry chutney powder is traditionally prepared on Ugadi or the New Year celebrated by the Konkani community of Mangalore and some of the communities to the South of India. Posting the recipe of the same today.

Ingredients :

  • A small bunch of fresh Neem leaves
  • 100 gms Chana Dal /Bengal Gram Dal
  • Salt
  • 1/2 tsp of ghee/clarified butter.

Method :

Wash the Neem leaves and dry them on a piece of cloth. Separate the leaves from the stem. Roast the Chana Dal in the ghee till it turns to a rich golden yellow. Drop in the Neem leaves and roast till the Chana Dal takes on a golden brown hue. Remove from the flame and keep aside to cool a little. Dry grind to a fine powder along with salt. Allow to cool thoroughly and store in an air tight container.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Tomato Gozzu Recipe

A simple yet delicious accompaniment to Rice or Rotis, the Potato and tomato gozzu is best served at room temperature. A dish which is traditionally served with Kanji/Rice gruel, it can be made by garnishing with or without raw onions.

Ingredients :

  • 2 large potatoes peeled, washed and sliced thinly.
  • 5 medium sized tomatoes chopped into large chunks
  • 5 green chillies minced
  • Hing/asafoetida
  • Salt
  • 1 medium sized onion minced
  • 1 tbsp coconut oil
  • 1tsp mustard
  • 1 tsp urad dal/black gram dal
  • 2 sprigs curry leaves

Method :

Cook the potato and tomato together. After it is done, discard the peel of the Tomato and mash the Tomato and potato together. Crush the green chillies, hing and salt and add it along with the finely chopped onion to the gozzu. Heat 1 tbsp oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. Toss till it is golden brown. Drop in two sprigs of curry leaves. Toss and season the gozzu with it. Mix well and serve with dal rice or roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Chandramandal is a tangy, sweet and spicy chutney which is popularly served at temples in the South. The difference between the Coriander Gozzu made by Mangaloreans and Chandramandal is that ginger is boiled, along with tamarind and jaggery while making the latter. All in all a great accompaniment to Rotis or Rice. Can be served as a dip too.

Ingredients :

  • A tennis sized ball of tamarind
  • 150 gms jaggery
  • 5 green chilles
  • 2 inch piece of ginger
  • 1tsp mustard
  • 1tbsp ghee/ clarified butter
  • A small bunch of coriander leaves
  • 2 sprigs of curry leaves
  • Salt

Method :

Soak the tamarind in hot water and extract pulp. Alternatively you can also use the ready paste that is available. Grate the ginger and chop the green chillies fine. Boil the jaggery, tamarind pulp, ginger and green chillies together till it reaches the consistency of a thick chutney. Heat ghee. Add the mustard. After it splutters add the curry leaves. Drop the seasoning into the Chandramandal . Add finely chopped coriander leaves. Serve when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brahmi leaves Chutney Recipe

Ekpani or Brahmi is well known for its therapeutic uses. I have used the tender home grown leaves to make a chutney which goes well with Dosa, Appo or even as a spread on bread.

Ingredients :

  • One big cupful Brahmi leaves
  • 4 green chillies
  • One bowl grated coconut
  • A small piece of ginger
  • 4 garlic cloves
  • Juice of one lemon
  • Salt

Method :
Grind all the above to a smooth paste. This chutney is generally never seasoned but you may as per requirement.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridge gourd Bhaartha Recipe

BHAARTHA could be of ghosale / ridge gourd, brinjal or even potato. Not to be confused with the Bhartha made of roasted brinjals. The basic Masala of coconut roasted red chillies and tamarind paste remains the same only the vegetable differs. Addition of ginger while grinding adds zing to the BHAARTHA. Garnished with raw onions, a green chilly n drizzled with coconut oil. It goes well with both roti and rice!!!

Ingredients :

  • 250 gms ridge gourd
  • 1/2 of a small coconut
  • 6 roasted Byadgi chillies
  • 3 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • 2 inch piece ginger
  • 1 small onion chopped fine
  • 1 green chilly
  • Coconut oil
  • Salt

Method :
Deskin the ridge gourd. Chop into pieces and cook till done. Cool thoroughly. Grind together coconut, roasted red chillies tamarind and ginger to a smooth paste. Crush the green chilly with salt and add the ridge gourd, chopped onion and drizzle with coconut oil!.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

All purpose Chutney, Recipe

This is one chutney that goes well with almost everything. I always make a fresh batch and deep freeze it immediately, as it comes in handy when having unexpected guests. You can use it as a sandwich spread, to make a jhatpat Bhel puri, with Dhokla or even to spread it on the dosa while making a Mysore Masala Dosa.

Ingredients :

  • A bunch of Coriander leaves
  • 3 tbsps grated coconut
  • 15 green chillies
  • 1 heaped tsp tamarind paste
  • 7 cloves of garlic
  • 1 inch piece of ginger
  • Salt

Method :

Grind the coconut, garlic, ginger, green chillies and tamarind to a smooth paste with a little water. Add the salt and coriander leaves and grind it fine. Remove and store it in airtight containers. Use as required.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.