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.

Strawberry Chutney Recipe

Strawberries are in season, so was tempted to buy a big box as they looked so luscious!! To my chagrin they turned out extremely sour. Decided to make a chutney as I already had some strawberry preserve lying around. Added a few pomegranate seeds for crunch and I must say that it has turned out delicious!! You can serve it as a dip, or with rotis. Goes well with dal and rice too!!

Ingredients :

  • 21 strawberries
  • A large fistful of pomegranate seeds
  • 2 tsps chilly powder
  • 2 ladleful jaggery syrup or sugar
  • Salt
  • 1 sprig Curry leaf
  • 1 tsp mustard
  • 1/4 tsp methi/fenugreek seeds
  • A pinch of haldi/turmeric powder
  • Salt
  • A large pinch of hing/asafoetida
  • 5 tbsps oil

Method :

Wash and remove the leaves and stem of the strawberries. Puree them in the blender. Heat the oil. Add the mustard and after it splutters add the Methi seeds. After they turn a golden brown add the curry leaves and hing . Switch off. Drop in the chilly and turmeric powder and immediately pour in the Strawberry puree. Add jaggery syrup and salt. Boil well. Tip in the pomegranate seeds and give one boil. Switch off. Allow to cool thoroughly. Store in an air tight container in the refrigerator.

Tomato Thokku Recipe

My helper Selvi who was watching me mince tomatoes, asked me if it was for a chutney. When I nodded , she promptly asked me for the recipe as her children love the food that I send for them. She listened intently and then proceeded to give her own version of what she makes. Thokku is more like a pickle which stays good without refrigeration for two days. Refrigerated, it stays good even for ten days or more. I decided to try it out, and I must say that it has turned out delicious. So posting a tomato Thokku the ‘Selvi’ way.

Ingredients :

  • 1/2 kg tomatoes minced
  • 1tsp methi/fenugreek seeds
  • 2tsps mustard
  • 3 inch piece ginger grated
  • 12 garlic cloves minced
  • 2 tsps chilly powder
  • Rajma/ kidney bean sized piece of hing/asafoetida
  • A pinch of haldi/ turmeric powder
  • 3 sprigs curry leaves
  • 1 tsp tamarind paste
  • Jaggery and salt as per taste
  • 6 tbsps oil.

Method :
Heat oil. Add the mustard. After it crackles add the methi. After it turns golden brown add the hing, ginger, garlic and curry leaves and roast till they give a good aroma. Add the chilly powder and haldi. Toss and immediately add the tomatoes and salt. Roast till the tomatoes have turned mushy. Add the tamarind paste and jaggery and boil well. Store in an air tight container only after it has cooled thoroughly.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Guava Curry Recipe

Guavas are in season and after gorging on them, decided to turn some of them into a curry. Allahabad is the home to some of the best Guavas in India. This is a tangy, sweet and spicy curry which borders on to a chutney or a semi pickle. One can enjoy it with Roti or rice. Serves well as a dip too.

Ingredients :

  • 300 gms guava
  • 2 large tomatoes
  • 1 tsp tamarind paste
  • 2 tbsps jaggery syrup
  • 1 tbsp chilly powder
  • 1 tbsp coriander powder
  • A large pinch of turmeric powder
  • Salt
  • 1 tsp mustard
  • 1 tsp jeera/ cumin seeds
  • 1/4 tsp methi/ fenugreek seeds
  • 2 tbsps ghee/ clarified butter

Method :

Slice the guava into bite sized pieces. Chop the tomatoes fine. Heat ghee. Add the mustard. After it splutters add the cumin followed by fenugreek seeds. After the fenugreek seeds turn golden brown add the tomatoes and salt. Roast till they are mushy. Add the coriander, chilly and turmeric powders. Toss. Add a large glass of water, the jaggery syrup, tamarind paste and the guava. Boil on a slow flame till the guava is cooked and the curry turns semi solid.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Copra, Curry Leaves and Peanut Chutneys Recipes

These three Chutneys are life savers for bachelors and for working women. They can be used as a spread on buttered bread, sprinkled on rice with a drizzle of ghee/clarified butter or used as a side dish. Each has its own unique taste. The one with Copra/ dried coconut has roasted garlic added to it whereas raw garlic flavours the Peanut chutney. The Curry Leaf chutney is sans garlic.

Copra and Garlic Chutney
Ingredients :

  • 250 gms copra/ dry coconut
  • 100 gms garlic
  • 2 tbsps chilly powder
  • Marble sized ball of tamarind
  • Salt
  • 1 tbsp ghee/ clarified butter

Method :
Cut the Copra into tiny pieces. Peel the garlic. Heat the ghee and roast the garlic to a rich golden brown. Switch off. Tip in the chilly powder, toss and immediately drop it into the blender along with the Copra, salt and tamarind and powder it. Store in an air tight container.

Curry Leaves Chutney
Ingredients :

  • 1 coconut grated
  • 21 sprigs Curry leaves
  • A lemon sized ball of tamarind
  • 3 tbsps coriander seeds
  • 1 tbsp urad dal
  • 50 gms roasted Bengal gram dal/ daalia
  • 2 tbsps chilly powder
  • Salt

Method:
Dry roast the grated coconut along with the curry leaves to a rich brown. Roast the coriander seeds and the urad dal separately in a drop of oil to a rich golden brown. Tip the chilly powder into the roasted coconut and toss well. Powder together the above roasted ingredients along with the tamarind and salt. Store in an air tight container.

Peanut Chutney
Ingredients :

  • 250 gms Peanuts
  • 15 medium sized garlic cloves
  • 1 tbsp chilly powder
  • Salt

Method :
Roast the peanuts and deskin them. Powder them along with the garlic, chilly powder and salt. Store in an air tight container.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Peanut Chutney Recipe

Popular all over the state of Maharashtra in India, the dry peanut chutney is enjoyed with bhakri or flattened bread made out of millet. Easy to make, it is ground coarsely as grinding it too fine can release oil and make it lumpy.

Ingredients :

  • 200 gms peanuts
  • 15 garlic cloves
  • 3 tsps chilly powder
  • Salt.

Method :
Roast the peanuts over a slow flame till crisp. Deskin them. Powder garlic cloves, chilly powder and salt very fine. Add the peanuts and using the pulse mode grind them coarsely. Store in an air tight container.

Copyright © 2017. All rights reserved.

Black Grape Dip Recipe

Sub toh laye phool, budha kobi leke agaya, mai ka karoon Ram, mujhe budha mil gaya😂😂😂 Remembering this song as my hubby dear picked up a bunch of black grapes( because they were sweet) instead of the green ones that I had asked him to bring to make a dip. All said and done it has turned out extremely yummy though I tweaked it to go along with some nachos. Enjoy.

Ingredients:

  • 15 black seedless grapes
  • 2 garlic cloves
  • 3 green chillies
  • 1 tsp sugar
  • Salt
  • 2 tbsps hung curds

Method :
Blend the grapes, green chillies, garlic, sugar and salt together. Add it to the hung curd and mix well. Serve as a dip or enjoy as a side dish.

Copyright © 2017. All rights reserved.