GREEN CAPSICUM CHUTNEY

Tongue tickling spicy Capsicum chutney is totally different than the regular chutney varieties like Coconut Chutney, Onion Tomato Chutney, Peanut onion Red Chutney. To check other interesting chutney varieties click here. This spicy chutney that can be served as side dish to Dosa, Idli and it goes very well with steam rice. It is very quick to prepare compromising taste. Simple yet yummy taste most satisfying comfort chutney that you can mix with steam rice and it tastes divine in lunch box.  It could ease your busy morning routine. 

Recently I served this chutney with Idly in small get together party at home in Diwali Festival time, and it was instant hit by all our friends and they started asking for recipe. So, I thought to share it in my space.  I bet this chutney will undeniably instant hit in your family too. 

Ingredients:

Green Capsicum (Medium)– 1 no.

Tamarind/ Imli/Puli – 1 inch piece

Hing / Asafoetida – a pinch

Salt to taste

Masala items:

Urud Dal/White Lentil – 3 tsp

Channa Dal / Split Bengal Gram – 2 tsp

Roasted Ground Nut – 1 tbsp

Dhaniya/Coriander Seeds – 2 tsp

Red Chili whole – 2 nos.

Seasoning:

Mustard Seeds - 1 tsp

Urud Dal/White lentil – 1 tsp

Curry Leaves – Few

Red chili – 1 no.

Method:

1   Step 01) Clean and chop the capsicum and shell out the inner part and cut them into small pieces. Heat a pan with 3 tsp of oil and add the seasoning items let it splutter and transfer them into a plate. In same pan in low flame add above Masala items ingredients

     Step 02) Nicely roast all the Masala items till it turns to golden color and transfer it mixer jar and allow them to cool. In same pan add 2 tsp of oil and fry the capsicum, tamarind, hing/asafoetida, salt and saute till the capsicum shrinks. Switch off the flame and allow them to cool

      Step 03) Add the fried capsicum in to mixer jar and then grind it as paste adding little water and adjust the salt if any.

Serving: This chutney goes very well with Idli, dosa and other south Indian breakfast recipes. And most importantly it taste divine with steam rice.

Note:

You can tweak this chutney into lots of variations as per your taste buds.  

Below are some variations:

01) To increase the volume of the chutney, you can add onion and tomato and fry them before adding capsicum. If you are adding tomato then reduce the tamarind quantity. Tomato itself gives tangyness to the chutney.

02) Adding garlic makes it more flavorful. Use it as per your family preference and taste buds

03) You can also add coconut to enhance more richness to the chutney. But, the shelf time is less

04)The above chutney procedure gives nice shelf time.  Without any fear you can pack this chutney rice for lunch box.

05) You can also replace green capsicum with red or yellow. Or even combination of all 3 vegetable.

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Thondekai | Tondli | Tindora | Kovakkai Chutney

Kovakkai | Tindora | Ivy Gourd |Baby watermelon| Thondekai | Dondakaya | Tondli -  Well , what's in a name ..Call what you want. 

Few months before, my Mom-in-law was here for summer vacation and she taught me so many chutney varieties and other super yummy dishes. I have noted down all that wonderful recipes from her. I have learned many recipes in kovakkai, today I am sharing one simple recipe from that collection.  Kovakkai chutney | Tindora Chutney taste different than the regular one. That is what we want for our taste bud isn’t?   I am sure you would love them! 

Ingredients:

Kovakkai/Tindora/ Ivy Gourd  -  15 to 20 nos

Green Chili – 1 no.

Red Chili – 1 no.

Tamarind / Imli – ½ inch

Curry Leaves – Few

Grated Coconut – 1 tbsp

Salt  to taste

Seasoning:

Mustuard Seeds – ½ tsp

Urad Dal – ½ tsp

Hing/Asafoetida – ¼ tsp

Red Chili – 1 split

Method:

Step 01) Wash and cut the edges in both the sides and chop them in to pieces

Step 02) Heat a pan with 2 tbsp of oil, add all the ingredients except coconut and fry them nicely for about 5 to 7 minutes. Once the vegetable is shrikes, add grated coconut mix everything well and saute it for 2 more minutes. 

Step 03) Allow them to cool and grind them semi coarse in a mixer. If you want smooth consistency then, add 2 tbsp of water and grind. Garnish with seasoning.

That’s it yummy Kovakkai chutney is ready to serve. 

Tindora | Thondekai chutney is excellent side dish for Chapatti, Idli and dosa and rotti. So easily you can tweak them as Kovakkai Thogayal and it will be awesome for steam rice and great with anything and everything. I will share next time!

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Thuvaram Paruppu Thogayal / Toor Dal Chutney

It has been quite a long time I am back to my blogging space. To start with, I have come up with very easy, quick, simple yet healthy recipe of Thuvaram Paruppu Thogayal i.e. Toor Dal Chutney. Unlike other regular chutney, which usually goes for breakfast dishes; this chutney has the goodness of toor dal ready source of proteins for a balanced diet and it is so flavorful and delicious perfect combo with hot rice and ghee, rasam rice and even it goes well with chapatti. This thogayal is one of the best bachelor’s recipe. I have survived many days with this in my hostel days. 

Whenever you feel lazy to cook for the day, try this simple thogayal recipe then.  It could ease your busy morning routine or it serve as brunch in the lazy weekends. 

Ingredients:

Split Yellow Gram / Toor Dal/ Thuvaram Paruppu – 3 tbsp

Garlic flakes – 2 to 3 nos.

Tamarind/Imli –1/4 inch piece

Red Chilies  – 2 nos.

Pepper Corn – 2 to 3 nos.

Hing/Asafoetida – a pinch

Grated Coconut – 1 tbsp

Oil – 1 tsp

Salt to Taste

Method:

       In a pan heat oil, add toor dal/ thuvaram parruppu and fry them till golden brown and transfer dal/paruppu into a plate

In the same pan, add  tamarind piece, garlic flakes, red chilies, hing, pepper corn and  grated coconut saute them till coconut turns slightly golden color

Once it is cool enough grind it in blender adding little water to a semi coarse paste. Add little more water if you want it in chutney consistency

     That’s it easy healthy simple and quick thogayal is ready to enjoy with Rasam rice, steam rice and even with chapatti too.

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Mint/ Pudina Spicy pani for Chaat and Pani Puri

Ingredients:

For Grinding:
1 cup Mint leaves (Pudina leaves)
1 cup Fresh coriander leaves
2-3 green chilies
Ginger- small piece

For Masala Powders:
2 tbsp - PaniPuri Masala Powder(mixture of many Indian spices) available in Indian store
2 tbsp lemon juice
1 tsp sugar
salt to taste
coriander leaves for garnishing

Method:

Step 01) Grind the above mentioned ingredients smoothly
Step 02) Strain the mixture through a sieve and then mix with 2 cups of chilled water
 Step 03) Add pani puri masala powder,  lemon juice and sugar and stir it thoroughly
Step 04) Refrigerate it. More chilling enhance the tastes of the water. Always try to make the water one day before.

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Khajur Imli ki Chutney / Dates and Tamarind Chutney

Ingredients:

10 to 12 nos. of  Khajur/Dates
Olive size Imli / Tamarind 
2 tbsp Jaggery powder (Indian sweetener made from sugar cane juice) available in Indian store
1 tsp Jeera powder/Cumin seeds Powder
1 tsp Saunf powder / Fennel Seeds Powder
1 tsp Red Chili powder
1 tsp Black Salt or Chaat Masala
Salt to taste

Method:

Step 01) De seed the Dates and Tamarind and soak in water for about 10 mins
Step 02) Cook dates and tamarind together by adding 1 cup of  water in a heavy bottom pan
Step 03) Once it becomes soft add cumin seeds powder, fennel seeds powder, black salt/chaat masala and red chili powder.
Step 04) Add salt and jaggery powder. Stir well and cook till the mixture thickens.
Keep aside to cool down.
Step 05) Then blend it in a mixer and store it in a dry air tight container. Refrigerate and use as required.

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Mint / Pudina Chutney

This chutney is a combination of mint and coriander leaves flavorful with spicy and tangy finger licking tasty chutney. Interesting part of this chutney is, it goes very well with most of the south Indian breakfast dishes like Idli, Dosa, Kulipaniyaram, Ven Pongal, Moong Khichadi, spread it on bread sandwich, aloo chat, and even you can prepare mint rice from this chutney. 

Ingredients:

• Pudina/ Mint leaves 2 cups 
• Fresh Coriander leaves 1 cup 
• Coconut grated 1/2 cup 
• Green Chilies - 4 to 5 (as per your taste) 
• Urad Dal / White Lenti - 1 tbsp l (grown in Indian subcontinent- Available in Indian Store) 
• Ginger small piece
• Tamarind tiny ball 
• A pinch of asafoetida / Hing 
• Salt to taste 
• Oil 

Time Required: 20 mins

Method:

1) Heat 1 tsp oil in a pan, add urad dal, fry till golden brown (take care not to burn it) and keep aside.
2) In the same pan add mint leaves, fry for 2 mins then add fresh coriander leaves, green chilies, tamarind, hing/asafoetida and salt
3) Lastly add the grated coconut and fry for about 2 mins or until it turns fragrant.
4) Once it cools down add the fried urad dal and blend it into a fine paste.

Serving:  Serve with Idli, dosa, kulipaniyaram, bread sandwich, and even you can mix this chutney in rice and prepare as mint rice.

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Peanut Onion Red Chutney

Ingredients :

• Peanut  1/4 cup Roasted
• Onion  1 small Chopped
• Red Chilies  4 - 5
• Tamarind 1/4 inch piece
• Curry Leaves  Few
• Hing a pinch
• Oil  2 tsp
• Salt to taste

Method :

1) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the peanuts till turns to golden color. Remove from the pan and cool and rub the skin off or you can use with skin too
2) In the same pan add 1tsp of oil and fry the onions, then add the red chilies, curry leaves, tamarind,  salt and fry for a minute. Remove from the flame and let it cool completely
3) Grind the roasted peanuts, onions mixture to fine paste using a little water.
4) Transfer the chutney to a bowl and set aside.
5) Heat a teaspoon of oil for tempering. Add the mustard seeds and urud dal/white lentils let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for a couple of seconds and turn off the heat.
6) Pour it over the chutney and combine well. Serve with dosa, Idli, Rava Roti.

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Instant Red Chili Chutney/ Chili Sauce

This chutney is very very simple to prepare. Yes,  this is not a authentic style of red chili sauce. Sometimes knowing short cut/ instant or quick and easy method helps a lot. I hope you agree with me :) To make it really hot use the seeds else shake out the seeds. So, here is my version of instant Chili sauce...


Ingredients:

• Red fresh Jalapeno - 4 to 5 nos.
• 4 to 5 Garlic Flakes
• One Lemon Juice
• Cumin Seed Powder - 1/2 tsp (optional)
• Water - 1/4 cup
• Salt to Taste

Method:

1. Wash chilies in water 2 to 3 times. Discard the green stem. Use it or shake it out the seeds as per your spicy taste
2. In a blender add chilies, water, garlic, salt, cumin powder and lemon juice and whirl until smooth
3. Store it in refrigerator and use it when ever you need them.

This sauce is good to marinate the dishes for some extra spicy taste.

Note: You can also use dry red chilies. Wash them nicely and soak them in warm water for 15 mins. Or you can boil them for 5 mins. Strain the water and use the fresh water for grinding. Sometimes the strain water tastes little bitter.

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Ridge Gourd Chutney / Peerkangai Thogayal

This creamy and delicious finger linking tangy spicy thogayal/chutney goes very well with white hot rice, Rasam and even with South Indian breakfast dishes.

Ingredients:

• Big Ridge Gourd / Peerthangai - 1 no.
• Urud Dal / White Lentils - 2 tbsp
• Hing/Asafoetida - 1/4 tsp
• Tamarind / Imli - Tiny Ball
• Red Chili - 4 nos.
• Salt as per taste
• Oil - 1tsp

Time Required: 20 min


Method


1) Wash and cut the ridge gourd in to pieces. Interesting part is you can use the outer skin of this vegetable.
2) In a pan heat oil add urud dal, red chili once these ingredients are nicely roasted transfer them in to a plate
3) In the same pan add the chopped peerkangai/ridge gourd saute the vegetable until soft
4) Let it cool. Transfer everything in a mixie jar add tamarind, salt, Hing and grind it to a fine paste

Enjoy this spicy chutney with hot rice.

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Onion Tomato Chutney

If coconut is not available at home I simply go for this chutney. It goes very well with most of the breakfast dishes like Idli, Masala Dosa, Rava Roti, Rava Dosa, etc., Enjoy this spicy finger licking chutney.

Ingredients:

> For Chutney

• 1.5 cup Tomato chopped 
• 1 cup Onion chopped 
• 3 tsp Red chili Powder 
• 1/4 tsp Haldi/Turmeric powder 
• Tamarind tiny ball in size 
• Few of curry leaves 
• Salt to Taste

> For Seasoning

• 1 tsp mustard seeds 
• 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in Indian Store)
• Few of curry leaves 
• A pinch of asafoetida/Hing 

Time Required: 15 -20 mins

Method:

Step 01) Heat oil in a pan and add chopped onion saute 2 mins. 

Step 02) Add tomato and stir fry 1 min. 

Step 03) Add curry leaves, salt, red chili powder, turmeric powder and tamarind

Step 04) Stir fry nicely till raw smell disappears

Step 05) Allow this to cool down completely

Step 06) Grind the above with no water or just a few drops of water and make it thick

Step 07) Add seasoning to the chutney

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South Indian Style Coconut Chutney

Who don't like coconut chutney! Most of the south Indian breakfast dishes must have this chutney. Try this recipe to get authentic taste! 

Ingredients:

> For Chutney

• 1/2 cup Coconut grated 
• 1/4 cup Roasted gram / Pottu Kadalai
• 2 to 3 Green Chilies (as per your taste) 
• 1 tbsp Tamarind Juice
• Ginger 1" piece 
• Salt to taste 
• 1/2 cup Water for smooth grinding 

> For Seasoning

• 1 tsp mustard seeds 
• 1 tsp urad dal /White Lentils (grown in Indian subcontinent- Available in Indian Store)
• A pinch of asafoetida / Hing

Time Required: 20 mins

Method:

1) Take a big mixer jar add grated coconut, roasted gram, green chilies, ginger piece, tamarind tiny ball and salt ad grind them into a fine paste 

2) Heat oil in small pan add the seasoning seeds and allow to splutter

3) Then add asafoetida/hing to the seasoning oil and pour it on the chutney

4) Adjust  salt  if any

Variations: 

1. Add few Fresh coriander leaves while blending, this gives green color texture and it tastes good too.

2. You can substitute tamarind with sour curd

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