CORIANDER GREEN CHUTNEY

INGREDIENTS
1/2 Cup Coriander Leaves
1/4 Cup Mint Leaves
1-2 Green Chillies
1 Inch Ginger
3-4 Garlic Cloves
1 String Curry Leaves
Salt as per taste
Water to grind
1/2 Lemon Juice

METHOD

  • Wash all the ingredients very well under water (except the last 3 on the list). Drain all the water. Since we are using raw veggies and will be consuming this chutney raw, don’t skip this step.
  • Transfer this to your chutney grinder. Don’t stuff your grinder. You can do this in batches too if you are making this in bulk.
  • Add Salt and a few tablespoons of water. Use filtered water.
  • To increase the quantity, you can also add tomato, onion, capsicum, raw mango or spinach leaves.
  • Grind into a smooth paste, adding water if required until you get a smooth consistency.
  • Transfer to a bowl and add Lemon juice to this. You can clean the mixer jar and use that water to adjust the consistency of the chutney.
  • The chutney shouldn’t be too watery and nor should it be too thick. Pouring consistency is ideal.
  • You can make this Chutney in bulk and store it in your refrigerator for months. You don’t even need to store in an airtight container. I simply store the ceramic bowl as it is in the fridge. After a few days it will get dehydrated. Simply add some cold filtered water and the chutney will taste and look fresh as ever.
  • Enjoy this with your favorite snacks and chaat recipes.

KADI PATTA | KARIBEVU | CURRY LEAVES DRY CHUTNEY

These tiny leaves are popularly used in almost every South Indian Recipe. They are so versatile and give a mild flavour to any recipe. We’ve all grown up listening to our elders tell us about the benefits of Curry Leaves for hair growth, eyesight and memory, so I’m not going to tell you about that. We all are aware of most of its nutritional properties, especially Vitamin A. They are one of the most potent herbs that one can include in everyday diet, yet most of us fail to do so, even though they are so readily available, in fact almost given out free along with vegetables you’ve shopped from a vendor at the market! Sometimes I get a lot of these leaves and since I don’t want to end up wasting a lot, I grind them into my coconut chutneys or I make this Kaddi Patta Chutney which my mum would make and store in dabbas. This is so so tasty, you can pair this up with anything; from rotis, curd rice to idli, khichdi or misal! So here’s a recipe you’ll find stored in most ‘Mangalorean/Konkani/GSB’ kitchens!

Continue reading “KADI PATTA | KARIBEVU | CURRY LEAVES DRY CHUTNEY”

SATTU/ROASTED GRAM GREEN CHUTNEY

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INGREDIENTS:
1 Cup Coriander Leaves
2 Green Chillis
1/4 Cup Roasted Gram / Sattu
1 Inch Ginger (Optional)
3 Garlic Cloves (Optional)
1 Tbsp Tamarind
Water
Salt

METHOD:

  • Wash Coriander leaves thoroughly.
  • Add this to a small mixer jar along with all the other ingredients, adding only a little water at the start.
  • You can skip Ginger & Garlic. I like this Chutney with or without.
  • If you cannot fit all the ingredients at once, you can add in the Roasted Gram (Sattu Dalia) or even the powder after you pulse the mixer for a few times. Add along with little water and pulse again until everything comes together. If you don’t have Sattu, you can add leftover Idli/Medu Vada Batter.
  • Adjust the Tamarind & Salt as per taste.
  • Serve this Chutney with Uttapam / Akki Roti or even Sandwich.
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Before Adding Sattu
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After grinding with Sattu
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Sattu / Roasted Gram

COCONUT CHUTNEY | RED, WHITE & GREEN

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INGREDIENTS | RED CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
5 Bedgi / Kashmiri Chillis
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

INGREDIENTS | WHITE CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1 – 2 Green Chillis
3 – 4 Curry Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water


INGREDIENTS | GREEN CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1-2 Green Chillis
2 Tbsp Roasted Chana Dal/ Sattu
1/4 Cup Coriander Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

TEMPERING:
1 Tbsp Oil
1 Tsp Mustard Seeds
5-6 Curry Leaves
1-2 Dry Red Chilli

METHOD:

  • Break a fresh coconut into 2 parts. Reserve one half intact with the shell in the freezer for later use. If you are using the coconut from the freezer, soak it in normal water for 10 minutes before use.
  • If you have a coconut scraper you can use that to grate the coconut. An easier and faster way to grate coconut is to use a sturdy knife and insert it between the flesh and the shell. I use a blunt old knife which is short and sturdy. Now lift the flesh part away from the shell by applying pressure and separate big chunks of coconut flesh in seconds.
  • Wipe or wash the bits of coconut shell & coir and then chop them into tiny pieces.
  • If you just need grated coconut, you can grind this coarsely in a small mixer jar.
  • For the chutney, depending on which of the above colour you are going for, add the ingredients in the mixer. I use the small jar to grind chutney.
  • Start by pouring little water in the beginning and build up on the water depending on how thick or thin you prefer your chutney.
  • I prefer a thick consistency and therefore I’ve used the whole half of the coconut. You can reduce the amount of coconut and increase the water if you like a thinner consistency.
  • Grind into a paste and transfer to a bowl.
  • Now for the tempering, heat oil in a small pan.
  • Sputter Mustard seeds.
  • Add in the chopped Curry Leaves.
  • Add in the Dry Red Chilli. For Green Chutney, you can also add chana dal during tempering.
  • Switch off the flame and add this hot tadka over the chutney.
  • Mix well and serve with Idlis, Dosas, Chillis, Medu Vadas, Rice…
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Chopped Coconut Pieces to Grind
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Red Chutney ingredients
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Thick Red Chutney
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You can add more Chillis to get a deeper red colour
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Tempering
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White Chutney ingredients. My Green Chilli turned red. Ignore that 🙂
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Freshly ground Coconut Chutney
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Tempering
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Thick Coconut Chutney
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Green Chutney
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Tempering