When I told my friend that I had made a Ridge gourd peel chutney, she asked me if I have ever tried making one with green tomatoes. Since I hadn’t , asked her for her recipe. There are a variety of ways that it can be made, but trying out the one suggested by her today. Thank you so much Simran Kaul Gangolli for this wonderful recipe. It is absolutely divine!
500 gms Green tomatoes
5 garlic cloves
7 green chillies
1 tsp Cumin seeds / jeera
5 tbsps grated coconut
2 tbsps Ghee/ clarified butter
1/2 tsp mustard
1/2 tsp Urad dal/Husked black gram dal
3 sprigs curry leaves
Wash and roughly chop the tomatoes and green chillies. . Take a tbsp of ghee in a pan. Drop in the Jeera, chopped green chillies, garlic cloves and the tomatoes in that order. Roast till the tomatoes lose their colour. Allow to cool. Grind the roasted ingredients with the grated coconut and salt to a smooth paste. Heat the remaining ghee. Drop in the mustard and after it splutters add the urad dal. Roast to a golden brown and then add the curry leaves. Toss. Drop the seasoning into the ground chutney. Mix thoroughly and serve with Rice, Roti or Dosa.
This is one Chutney which is a favourite since childhood. It would be made as an accompaniment on the festive days when one avoided onion and garlic. Goes well with Roti, Dhokla, Dosa and even on bread.
Half of a small coconut grated
7 green chillies
A small bunch of coriander leaves
1/2 tsp tamarind paste
Grind the coconut, Coriander leaves, green chillies, Tamarind and salt to a smooth paste with a little cold water. Serve with hot Phulkas or Parathas.
This is another variety of Coconut chutney that is served with Dosa or Idli. Goes well with Neer Dosa and Appam too.
1/2 of a large coconut grated
2 green chillies
3 roasted dry red chillies
1 tbsp Coriander seeds
1/2 tsp Asafoetida
1 tsp Tamarind paste
3 tsps oil
2 sprigs curry leaves
1 tsp mustard
Heat a tsp of oil and sauté the Asafoetida in it, till it gives its aroma. Grind the sautéed Asafoetida, Coriander seeds, coconut, green chillies, roasted red chillies, Tamarind and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat the remaining oil in a pan. Drop in the mustard and after it splutters add the curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.
Powder the roasted Bengal Gram Dal . Tip it along with grated coconut, green chillies, Tamarind paste, salt, Coriander and curry leaves into the blender. Pulse it till a coarse powder is formed. Add water and grind it to the consistency of Chutney. The final mixture should be neither too thick nor watery and should not be too smooth. This Chutney is not seasoned. Serve it with any of the breakfast items.
This preparation of Brinjal called ‘Bajji’ is usually made from a round, green coloured variety of Brinjal / Aubergine /Eggplant called Matti Gool. Matti is a small district in Dakshin Kannada and is famous for this particular variety. A number of preparations are made during the season when it is available.
3 tbsps Coconut oil
2 green chillies finely chopped
1 tbsp Tamarind paste
1 level tsp Hing/asafoetida
Wash and pat dry the Brinjal. Apply a tbsp of oil and roast the Brinjal over an open flame, turning it frequently to see that it gets roasted evenly. This needs to be done on a very gentle flame as the Brinjal has to cook right through. Once the skin has charred evenly, run a knife through the Brinjal. It should go in smoothly. If not continue to roast till done. Keep aside for a few minutes, till you are able to handle it. Remove the charred skin. Mash the Brinjal well with a masher or with your fingers. Crush the green chillies along with the salt and tamarind paste. Tip it into the mashed Brinjal along with Hing. Drizzle with coconut oil, mix thoroughly and serve as an accompaniment to Rice or Roti.
This is a unique Chutney which can be used as a side dish for Rice, Roti or poori. I have made it with the regular tomatoes though the ones that are used for making this dish are the tiny variety. This Sweet, sour, and tangy dish is delicious!
Half of a lemon
10 tbsps Jaggery syrup or sugar
1 tbsp Ghee/clarified butter
1/2 tsp mustard seeds
1 tsp Nigella seeds
1/4 tsp Fenugreek seeds
Heat the Ghee in a pan. Drop in the mustard, Nigella and Fenugreek seeds. After they splutter add the tomatoes whole. Sauté them till the skin starts peeling. Remove from flame and keep aside. After they are cool enough to handle remove the skin. Take 200ml water, add the jaggery syrup, salt, the lemon juice and the rind of the lemon and allow it to boil. Drop in the tomatoes and allow to cook till the water turns syrupy. Remove and keep aside.
This is the third variety of coconut chutney which goes well with Idli, Dosa, Uthappa or even with Upma. I always prefer to season the coconut chutney with coconut oil as it imparts its unique fragrance.
Half of a large coconut grated
5 green chillies
1/2 tsp Tamarind paste
3 tsps Coconut oil or oil of choice
1 tsp mustard
3 sprigs curry leaves
Chop the green chillies. Heat a tsp of oil in a pan and roast them for a few seconds. Grind the grated coconut, green chillies, Tamarind and salt to a smooth paste. Adjust consistency by adding enough water. Heat the remaining oil. Add the mustard and after it splutters add the curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.
This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.
10 tbsps grated coconut
2 Brined Gooseberries or more depending on the sourness
7 roasted red chilles
3 cloves of garlic
1 tsp Coconut oil (optional)
Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.
Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.
Inji Thair literally translates to Ginger Curd or Ginger Yoghurt. This is a dish specially prepared during feasts. Since Ginger is a digestive and Yoghurt is a probiotic, it helps in digestion. An easy to prepare and simple dish which if leftover can be watered down to make Buttermilk. Green chilly is generally not added, but since I like to pour the Inji Thair over rice, I prefer to add a tiny green chilly to add zing to it!
250 ml thick Curd/Yoghurt
1 inch piece of ginger
1 small green chilly
Whisk the curd well. Mince the green chilly. Grate the ginger. Add salt to the minced chilly and ginger and crush it with your fingers. Tip it into the curd. Mix well. Serve chilled.
The term Pachadi refers to a cold preparation. A variety of Pachadi can be made from vegetables and fruits. Posting a Kerala style Pineapple Pachadi today. The sweet, spicy and tangy flavours will leave you asking for more!
250 gms Pineapple
2 tbsps Jaggery syrup
7 tbsps grated coconut
1 green chilly
1/4 tsp Mustard
1/4 tsp Jeera/Cumin seeds
A pinch of Haldi /Turmeric
10 tbsps Curds
1 tbsp Coconut oil
1/2 tsp Mustard
1 dry red chilly
2 sprigs curry leaves
Chop the pineapple into bite sized pieces. Boil it in a glass of water along with finely chopped green chilly, Turmeric and salt till done. Grind the grated coconut, cumin seeds and 1/4th tsp of mustard to a fine paste. Drop it into the pineapple pieces along with the jaggery syrup and boil thoroughly. Switch off, add the beaten curd to it and mix well. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly. Toss. Add the curry leaves, toss and drop the seasoning into the Pachadi. Allow to cool thoroughly before serving.