Tomato Chutney

 

             Chutneys are an integral part of a menu in almost every household. The most common being the tomato, coconut and ginger chutney out of the various lot. So here is my version of Tomato Chutney.

          There are various methods pf preparing this delectable chutney. In this recipe I first sautéed the tomatoes along with some onion, ginger, garlic, green chilies and dry spices. This was then pureed to a smooth paste. I then poured a tempering of mustard seeds, dry red chilies, urad dal and curry leaves.

          This chutney goes well with any South Indian breakfast. They can also be mixed with rice and a drizzle of some ghee. It also tastes superb with parathas or as a spread on bread too. The options are a plenty. So check out the step by step pictorial recipe to prepare this amazing chutney.

• 3-4 tomatoes, deseeded & chopped
• 1 onion, chopped
• 1 inch ginger, chopped
• 3-4 garlic, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, green chilies and garlic till light brown.

          Add the tomatoes, red chili powder, turmeric powder, coriander powder and salt.

          Stir fry till everything is well mashed up. Keep aside to cool. 

          Blend the tomato into a smooth paste.

          Heat the remaining oil and temper with the mustard seeds, dry red chilies, urad dal and curry leaves. Sauté till it stops spluttering. 

          Then pour this tempering over the chutney and serve along with dosa, idli, pongal or upma.

Heat 1 tbsp. oil in a pan & sauté the onion, ginger, green chilies & garlic till light brown.

Add the tomatoes, red chili powder, turmeric powder, coriander powder & salt.

               Stir fry till everything is well mashed up. Keep aside to cool. 

                 Blend the tomato into a smooth paste. 

Heat the remaining oil & temper with the mustard seeds, dry red chilies, urad dal & curry leaves. Sauté till it stops spluttering. 

                 Then pour this tempering over the chutney.

                 Serve along with dosa, idli, pongal or upma.

Goru Chikkudukaya Pachadi (Cluster Beans / Gawar Beans Chutney - Andhra style)

 

               Goru Chikkudukaya Pachadi is an Andhra style spicy and tangy chutney made of Cluster Beans or Gawar Beans. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Cluster Beans tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

                

                 Chutney typically holds an important place in a South Indian platter. So this Tindora chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Cluster Beans chutney holds a prominent place in an Andhra / Telangana menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, asafoetda, red chilies, curry leaves and urad dal.         

• 300 gms. Cluster beans, cut into 1" pieces
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 3-4 garlic, chopped
• 3-4 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves
• 1 tsp. tamarind paste

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and sauté the cumin seeds for a few seconds. Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the cluster beans, salt to taste, turmeric powder and roasted coriander powder. Mix everything well. 

          Add 1/2 cup water and cook, covered till it is tender and the water evaporates.

          Add the coriander leaves and tamarind paste. Sauté for a minute. Switch off the flame and set aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds and dry red chilies. 

           After it stops spluttering, add curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then pour this tempering over the prepared chutney. Give it a stir and serve with hot steamed rice, paratha or chapatti. 

                  Heat oil & sauté the cumin seeds for a few seconds. 

         Add the chopped garlic & green chilies. Sauté till light brown.

         Add cluster beans, salt, turmeric powder & coriander powder. 

         Mix well. Add 1/2 cup water & cook, covered till it is tender.

          Add coriander leaves & tamarind paste. Sauté for a minute. Switch

          off the flame and set aside to cool down. 

                     Then blend coarsely in a mixer grinder. 

                Heat oil & temper with mustard seeds & dry red chilies. 

            After it stops spluttering, add curry leaves, urad dal & asafoetida. 

            Sauté for a few seconds.

                  Pour this tempering over the prepared chutney. Give it a stir.

                     Serve with hot steamed rice, paratha or chapatti. 

Beerakaya Pachadi (Turai / Ridge Gourd Chutney - Andhra style)

 

             Beerakaya Pachadi is an Andhra style spicy and tangy chutney made of Ridge Gourd or Turai. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, Ridge Gourd tastes better if prepared in a chutney form than any curry form. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

           Chutney typically holds an important place in a South Indian platter. So this Turai chutney is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, this Ridge Gourd chutney holds a prominent place in an Andhra / Telangana menu platter. 

           It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, red chilies, curry leaves, asafoetida and urad dal.         

• 2 medium size Ridge Gourd, peeled & chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 3-4 garlic, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves
• 1 tsp. tamarind paste

Tempering - 

• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 4-5 dry red chilies
• 1 tsp. urad dal 
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Heat oil in a wok / pan and temper with cumin seeds. Sauté for a few seconds. Then add the chopped garlic and green chilies. Sauté till light brown.

          Now add the Ridge Gourd, salt to taste, turmeric powder and roasted coriander powder. Mix everything well and cook, covered till it is almost done.

          Add the coriander leaves and tamarind paste. Continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds, dry red chilies and urad dal. Sauté for a few seconds. 

          Then add the curry leaves and asafoetida. Switch off the flame. 

           Pour this tempering over the Pachadi. Mix well and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

                                  Peel the ridge gourd and chop them.

                                Heat oil & temper with cumin seeds. Sauté for a few seconds. 

                        Then add the chopped garlic & green chilies. Sauté till light brown.

                       Add the Ridge Gourd and all the dry spices. Mix well & cook, covered

                       till it is almost done.

                       Add coriander leaves & tamarind paste. Sauté for a minute. Switch off

                       the flame and keep aside to cool down. 

                                 Then blend coarsely in a mixer grinder. 

                      Heat oil & temper with mustard seeds, cumin seeds, dry red chilies & 

                      urad dal. Sauté for a few seconds. 

                                Then add the curry leaves & asafoetida. Switch off the flame. 

                         Pour this tempering over the Pachadi and mix well.

                        Serve with hot steamed rice, paratha or chapatti. 

Vankaya Pachadi (Eggplant Chutney - Andhra style)

 

             Vankaya Pachadi is an Andhra style spicy and tangy chutney made of eggplants / brinjal. It is best enjoyed with steamed rice and a dollop of ghee. However, you may also enjoy with paratha or chapatti. In fact, eggplants tastes better if prepared in a chutney form than any curry form. In this recipe I opted for baby eggplants. But you can also use any other variety of your choice. So check out the step by step pictorial recipe to prepare this classic and lip smacking regional delicacy.

          Chutney typically holds an important place in a South Indian platter. So this Vankaya Pachadi is very popular in many regions of Andhra and Telangana, where it is enjoyed by the local folk and found in every Andhra household and is enjoyed by the family.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

          It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, asafoetda, red chilies and curry leaves.   

            Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

Ingredients - 

• 10-12 baby eggplants, sliced lengthwise
• 1 tbsp. + 1 tsp. oil
• 10-12 red chilies
• 1 tsp. cumin seeds
• 4-5 garlic cloves, sliced
• 2 tbsp. peanuts
• 2 sprigs curry leaves
• handful of coriander leaves
• salt to taste
• 1 tsp. tamarind paste
• 1 tbsp. roasted coriander powder
• 1/4 tsp. asafoetida

Tempering - 

• 1-2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2-3 red chilies
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder

          Heat 1 tbsp. oil in a pan and sauté the eggplants till light brown. Keep aside. 

          Heat 1 tsp. oil and sauté the red chilies, garlic, cumin seeds, peanuts and curry leaves separately as shown below. Keep aside to cool. Then grind it coarsely. Keep aside.

          Blend the sautéed eggplant, coriander leaves, salt, tamarind paste and coriander powder into a coarse paste.

          To the blended eggplant paste, add the coarsely ground spices. Combine  everything well. 

 

          For the tempering - Heat oil in a pan. Temper with mustard seeds, cumin seeds & whole red chilies. Allow it to splutter. 

          Then add the curry leaves & turmeric powder. Sauté for a few seconds. Add the ground paste and give it a nice mix. Switch off the flame.

           Serve this yummy Vankaya Pachadi with steamed rice and a drizzle of some ghee.

                      Heat 1 tbsp. oil in a pan & sauté the eggplants till light brown. Keep aside. 

                                  Heat 1 tsp. oil and sauté the red chilies, 

                                 garlic, cumin seeds,

                                  peanuts and curry leaves separately as shown.

                                 Keep aside to cool.

                                 Then grind it coarsely. Keep aside.

                               Blend sautéed eggplant, coriander leaves, salt, tamarind paste &

                               coriander powder

                                 into a coarse paste.

                                 To the blended eggplant paste, add the coarsely ground spices.

                                 Mix everything well. 

                       For the tempering - heat oil in a pan. Temper with mustard seeds, cumin

                       seeds & whole red chilies. Allow it to splutter. 

                           Then add the curry leaves & turmeric powder. Sauté for a few seconds.

                              Add the ground paste and give it a nice mix. Switch off the flame.

                                Serve this yummy Vankaya Pachadi with steamed rice and a

                                drizzle of some ghee.