Chutneys – Vinaya's Culinary Delights

Haryana style tomato chutney.

Posted on March 2, 2023March 2, 2023 by vinayaprabhu2

The tomato chutney from Haryana is a delicious chutney made fragrant by a copious use of garlic. The tang of tomatoes, the spice of the red chillies and the aroma of roasted garlic make it one of it’s kind. This tomato chutney can be served with the main course or as a dip with snacks.

Ingredients:

9 red chillies

7 tomatoes finely chopped

5 tbsps finely chopped garlic

One large onion finely chopped

1 sprig curry leaves

1 tbsp finely chopped coriander leaves

1 tbsp cumin powder

1/2 tsp Hing/ asafoetida

1/2 tsp turmeric powder

1 tsp Amchur

Sugar as per taste

2tbsps oil

Salt

Method:

Heat oil in a pan. Add Asafoetida, turmeric powder and chopped garlic. Saute on a low flame till the garlic turns golden yellow and the raw smell disappears. Tip in the
onions and roast till they are translucent.
Add the chopped tomatoes, dry red chillies, cumin powder and curry leaves and keep tossing till the tomatoes turn mushy and start releasing leaving oil. Add the chopped coriander leaves, sugar, salt, red chilli powder and Amchur. Saute till the spices are roasted. Add half a cup of water, cover the pan and cook on a low flame for five minutes. Serve tomato chutney with Aloo tikki, bread or roti.

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Rajasthani Garlic chutney.

Posted on February 5, 2023February 5, 2023 by vinayaprabhu2

An extremely easy and delicious chutney made with red chillies and garlic, this famous Rajasthani Lehsun/ garlic Chutney is a must have in Rajasthan for every meal. It is akin to a pickle that is a must in the South.

This chutney is paired with the traditional delicacies such as Dal Baati, Moong Dal Chilla or Gatte Ka Pulao and Pakoras. The chutney can also be enjoyed on toast, bread, parathas and dosa.

Ingredients:

24 dry red Byadgi chillies

15 cloves of garlic

2 tsps Kashmiri red chilli powder

Salt

1 tsp Amchur

1/4 cup oil

Method:

Roast the chillies with a tablespoon of oil till they are crisp. Remove. Add another tablespoon of oil and roast the garlic cloves to a golden brown. Add the Kashmiri red chilly powder and amchur powder. Toss and immediately tip it on to the roasted chillies. Allow the roasted chillies and the garlic to cool. Transfer everything into a blender. Add salt and dry grind. Keep adding oil till the entire chutney blends to form a paste. Remove and store in an air tight container.

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Akhrot chutney Ladakhi style.

Posted on January 28, 2023January 28, 2023 by vinayaprabhu2

The walnut grown in Ladakh is one of the finest walnuts of the world. Each walnut is handpicked and then the kernel is separated from the outer shell. Walnut is known as Akhrot in most Indian states. Posting a Ladakhi style walnut chutney which goes well with Tein tein ( buckwheat crepe) and as a dip with any bread.

Ingredients:

A handful of walnuts

A bunch of spring onion greens chopped roughly

Salt.

Method:

Tip the above ingredients into a blender and blend them to a smooth paste without adding any water. Your walnut chutney is ready.

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Mahni – Raw mango sweet and sour chutney.

Posted on January 28, 2023January 28, 2023 by vinayaprabhu2

Coming from the hills of Himachal Pradesh, Mahni is a delicious semi liquid sweet and sour curry made with raw mangoes that you can enjoy with plain rice. It is usually prepared during special occasions.

Ingredients:

2 medium sized raw mangoes

1/2 cup sugar

1 medium onion chopped fine

4 tbsps mint

2 green chillies

1 inch ginger

1 tsp roasted cumin powder

A large pinch of red chilli powder

1 tbsp coriander leaves finely chopped

Salt.

Method:

Wash and pressure cook the raw mangoes to one whistle.
Once cool remove the pulp in a bowl and mash it to a smooth paste with a masher. Do not use a blender to mash the pulp. Blend the mint leaves, ginger and green chillies with the sugar and salt on pulse mode in the mixer. Alternatively you can use a mortar and pestle. Tip it into the chutney. Add the onions, coriander leaves, red chilly and cumin powder. Adjust consistency by adding water to make a semi liquid chutney. Mix thoroughly. Refrigerate. This chutney is served chilled. .

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Himachali dry mango chutney.

Posted on January 28, 2023January 28, 2023 by vinayaprabhu2

This recipe is made with Aam papad which is sun dried jelly made out of mango pulp mixed with concentrated sugar solution.

Traditional Aam Papad is sweet, although it is available in different varieties. The sour variety of mangoes too is used to make Aam papad. This sour variety is preferred while making chutney . Aam papad can be preserved for months as it has sugar as a preservative.

Ingredients:

1 cup Aam Papad /Sun Dried Mango Jelly

3 sprigs of Mint leaves

1/2 cup Coriander leaves

3 Green chillies

1 tbsp powdered jaggery or sugar

Salt

Hot water .

Method:

Soak the dry raw mango pieces in boiling hot water just enough to cover them, for fifteen to twenty minutes so that they become soft and tender.

When it has cooled, tip the raw mango pieces, mint leaves, coriander leaves, green chillies, jaggery, salt and the water in which the mango pieces were soaked and blend them to a fine paste. Check for salt and Jaggery. Add more if required. Serve the chutney with rice or Paratha.

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Gorkhali chutney.

Posted on January 6, 2023January 6, 2023 by vinayaprabhu2

Gorkhali chutney which is more of a subzi than a chutney is a popular dish of Ladakh. An extremely flavourful and unique dish. You can in fact eat it just like one would eat a salad..

Ingredients:

2 large boiled potatoes

2 tbsps sesame seeds

1 tsp chilly powder

1 tsp Amchur/ raw mango powder

1tsp roasted cumin powder

1 small onion finely chopped

Salt

Juice of one lemon

2 tbsps finely chopped coriander leaves.

For the tempering:

2 tbsps oil of choice

1/4 tsp Fenugreek seeds

1/2 tsp cumin seeds

1/4 tsp turmeric powder

3 green chillies slit.

Method:

De skin the boiled potatoes and chop them into bite sized cubes. Dry roast the sesame seeds till they splutter. Dry grind them keeping aside half a teaspoon aside for garnish.

Tip the chopped potato into a bowl. Add salt, chilly powder, cumin powder, sesame powder, amchur and the lemon juice. Toss with a gentle hand. Heat the oil in a pan. Drop in the Fenugreek seeds and once they turn a golden brown add the cumin seeds. Once they splutter add the green chillies and toss till the chillies change colour. Switch off the gas and add the turmeric powder. Drop the seasoning immediately into the potatoes. Add chopped onion and coriander leaves. Mix and serve garnished with the sesame seeds.

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Kaapsukuntayi.

Posted on September 11, 2022September 11, 2022 by vinayaprabhu2

The name sounds intriguing isn’t it? Kaapsukuntayi is a tangy, sweet and spicy dish which is popular at my friend Nirmala Kamath’s place. It goes well with rice, chapati or even as a dip with cutlets. Extremely flavourful and delicious.

Ingredients:

100 gms tamarind soaked in warm water

100 gms or more of jaggery grated depending upon how tart the tamarind is

9 green chillies finely chopped

2 inch piece of ginger grated

A small fistful of raisins.

Salt.

Method:

Extract the pulp from the soaked tamarind. Sieve it and tip it into a pan. Add the jaggery, salt, finely chopped chillies and grated ginger and bring to a boil. Lower heat and keep simmering till it becomes semi solid. Switch off the stove and add the raisins. Cool thoroughly and bottle. Stays good in the refrigerator for a long time.

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Sattu powder dry chutney

Posted on September 4, 2022September 4, 2022 by vinayaprabhu2

Sattu flour uses either barley and roasted gram or plain roasted gram and cumin powdered fine. I have used the latter to make this delicious dry chutney which is not just protein rich but goes well with bhakri, rice or can be sprinkled on salads.

Ingredients:

200 gms roasted gram

1 tbsp oil

15 cloves of garlic

5 green chillies/ or as per your spice level slit into two.

1tsp cumin seeds

Salt

Method:

Heat oil in a pan. Drop in the garlic and slit green chillies. Roast till the chillies change colour. Add the cumin seeds and continue to roast for a minute. Remove and keep aside to cool thoroughly. Dry grind it along with roasted gram and required amount of salt to a fine powder. Allow to cool and store in an airtight container.

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Tomato and onion chutney -2

Posted on August 21, 2022August 21, 2022 by vinayaprabhu2

This tomato and onion chutney from the Andhra cuisine goes well with Idli, dosa, appam or even with a simple rice porridge. Extremely easy to make and delicious as well. I usually roast all the ingredients the night before so that they have cooled down and refrigerated before I grind them into a chutney for breakfast next morning. Not only saves time but the taste of the chutney gets enhanced. I like to season this chutney with sesame oil but you may use regular oil as well.

Ingredients:

1 tbsp sesame oil

2 tomatoes chopped

1 large onion chopped

1 sprig curry leaves

1 tbsp Bengal gram dal/ chana dal

1 tbsp split black gram/ urad dal

1 green chilly

2-3 Byadgi or Kashmiri chillies

1/4 of a coconut grated

Salt

Method:

Heat the oil in a pan. Drop in the chana and urad dal. Roast till they turn golden brown. Add the green chilly, curry leaves and Byadgi chillies. Give a quick toss and add the chopped onion and tomatoes. Roast on a sim flame till the tomato turns mushy. Add the coconut and roast for a couple of minutes. Switch off and allow the mixture to cool thoroughly. Grind it to a fine paste. Consistency depends on preference. I prefer not to water it down.

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Raw mango sweet and tangy chutney

Posted on June 25, 2022June 25, 2022 by vinayaprabhu2

This sweet and tangy mango chutney goes well with Chapati, thepla, dal rice and also with poori. This is one chutney I always make when mangoes are in reason. The best mangoes for this preparation are the raw Rajapuri mangoes which are fleshy and tart. If unavailable any other raw mango like Totapuri or Ladva too works equally well. Do ensure that the mango is totally raw as even the slightest hint of ripeness can decrease the shelf life of this chutney.

Ingredients:

One large Rajapuri mango weighing around half a kg.

Sugar depending on the tartness of the mango. Here I used about 150 gms.

Salt

1/4 tsp turmeric powder

Chilly powder as per preference

1 tsp methi seeds dry roasted and powdered

A kidney bean sized piece of Hing/ asafoetida

1 tbsp sesame oil/ oil of choice

1 tsp mustard seeds.

Method:

Wash the raw mango and pat it dry. Peel and then grate it. Add salt, sugar and the turmeric powder to it and keep it aside for ten minutes. The mango releases water. Heat the oil in a pan. Drop in the mustard seeds and after they crackle switch off and add the chilly powder. Immediately add the mango mixture to avoid burning of the chilly powder. Mix well. Turn on heat and after one boil, lower heat to minimum. Add the roasted methi seed powder and continue to cook till you see the mixture coming together. Transfer a spoon of the mixture on a plate. Tilt the plate. If the mixture doesn’t run, the chutney is done. Immediately switch off the gas and allow the chutney to cool thoroughly before bottling. It stays good for a fortnight in the refrigerator.

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