Category: Chutneys

Hing/ asafoetida is widely used in Indian cuisine! Dada Ramesh Chittal this is specially for you as it is your favourite.

Ingredients:

• Half coconut grated
• 3 green chillies
• 2 roasted dry red chillies
• Half a tsp of tamarind paste
• Hing/asafoetida
• Salt
• 2 sprigs curry leaves
• 2 tbsps oil
• 1 tsp mustard

Method:
Grind all the above to a smooth paste. Heat oil in a pan. Add a tsp of mustard and after it splutters add 2 sprigs curry leaves. Drop it into the chutney. Mix well. Serve with idli, dosa or even with neer dosa.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Garlic has been known since time immemorial for its anti bacterial properties. It is a good digestive as well. Here is a chutney which goes well with Dosa, appam and even with Neer dosa.

Ingredients :

• Half a coconut
• 15 roasted byadgi chillies
• 25 garlic cloves peeled
• 1tsp tamarind paste
• Salt
• 1 tsp Ghee/clarified butter

Method:
Roast the garlic in a tsp of ghee to a rich brown and grind all the above to a smooth paste with a little cold water. Serve with Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brahmi is well known for its therapeutic properties. Also known in Ayurveda as a memory booster, it can be used to make chutney and tamballi as well. Here I have used the tender home grown ones. ❤️

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

This is an absolute delight for those who love the spicy and tangy combination of chilly and tamarind, and is an accompaniment to rice or even to other breakfast eats.

Ingredients

• 2 onions roughly chopped
• 5 roasted Byadgi chillies
• 2 roasted Guntur chillies
• 1 tbsp tamarind paste
• Salt
• 2 tbsps Prachute coconut oil
• 1 onion finely chopped

Method:

Grind the roasted chillies, tamarind and the roughly chopped onions to a fine paste. Remove and add enough water to make it of a gozzu like consistency. Add the chopped onions, salt and coconut oil. Mix well and serve with dal rice or with curd rice.