Kalimikaya Chutney

Ingredients :

Kalimikaya  2 cups
Green chilly 15
Garlic pods  8
Salt as per taste

For Seasoning :

Oil 2 tsp
Dried red chilly 3 (broken)
Urad dal  1 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Curry leaves 6
Turmeric powder 2 pinches

Preparation :

Wash  kalimikayalu, green chilly and keep them aside.
 Heat a pan, add few drops of oil and fry green chilly for a couple of Min's, remove and
add kalimikayalu and garlic pods, let them fry for 3-4 Min's and let them cool.

Now grind kalimikayalu, green chilly, garlic pods and salt in to coarse paste and take in to
a bowl .

Seasoning :

Heat oil in a wok, add dried red chilly, let it change the colour then add cumin seeds, mustard seeds,
let them splutter, now add curry leaves and let it done for a min, then add turmeric powder, stir it well
and take on to kalimikaya paste.

Now kalimikaya chutney is done.
Serve it with hot rice and ghee...etc
It takes 15 Min's to prepare.

Note : Kalimikaya chutney is a very rare dish, you will find them in rainy season in India.
           It tastes like raw tamarind, and it is little sticky and spicy (ghatu) after grinding .

Mint Tomato Chutney

Pudina Tomato Chutney

Ingredients :

Mint Leaves 2 cups

Tomato 1/4 kg
Tamarind paste 2 tsp

Sesame Powder 2 tsp

Garlic Pods 6

Red Chilly Powder 1 tsp

Turmeric Powder 1/4 tsp

Fenugreek Powder 1 pinch

Cumin Seeds Powder 1 pinch

Salt as per Taste

Oil 1 tsp

Ingredients for Seasoning :

Oil 2 tsp

Dry Broken Red Chilly 3

Urad Dal 1 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Curry leaves 5

Turmeric Powder 1 pinch

Preparation :

Wash and cut tomatoes, remove stems of mint and wash leaves.

Heat 1 tsp oil in a vessel, add mint leaves, garlic pods and fry till the leaves 

softens.

Then add tomato, turmeric powder, red chilly powder, salt and let it cook
till the tomatoes are done.

Let it cool for 10-15 Min's.

Now grind cooked tomato with sesame powder, fenugreek powder, cumin
seeds powder and adjust salt.
Take it to a bowl.

Seasoning :

Heat oil in a small wok, add broken red chilly, after changing its colour add 
urad dal,mustard seeds, cumin seeds after spluttering add curry leaves and 
turmeric powder.

Now add on to Mint Tomato Chutney.

Serve it with rice, chapati ...etc.

It makes 2 cups of chutney.

It takes 20-25 Min's to prepare.

Suggestions :

If powders of sesame seeds, cumin seeds, fenugreek seeds are not ready,
roast them separately and blend them first and add cooked tomato.

Instead of sesame seeds, peanuts can be used.

Mango Pickle

Mamidikaya Pacchadi

Ingredients :

Mango Raw (chopped) 4 cups

Red Chilly Powder 2 cup

Salt 1 cup

Fenugreek Powder 1 tbsp

Cumin seeds Powder 1 tbsp

Ginger Paste (fresh) 2 tbsp

Garlic Paste (fresh) 1 tbsp

Sesame Seeds Oil 1 cup

Preparation :

Wash and wipe mangoes with cotton cloth and keep them a side.

Roast fenugreek seeds, cumin seeds and grind them to fine powders.

Now cut mangoes in to 1/2 inch size pieces.

Take a wide bowl and mix oil, red chilly powder, fenugreek powder,

cumin seeds powder, ginger paste, garlic paste and salt .

Then add mango pieces to it, mix it thoroughly, cover it with lid and let it

marinate for 2 days.

Open it after 2 days, mix it and taste, whether salt is enough or not,

If not add little more and adjust it.

Note :

Should not use any wet vessels or wet hands while preparing this pickle.

If salt is not adjusted properly, it may spoil very soon.

Spicy Cabbage Chutney

Ingredients :

Cabbage 2 cups (chopped)

Green Chilly 8

Curry Leaves 5

Garlic Pods 6

Fenugreek powder 1 pinch (Methi Powder)

Fresh Coconut 1 tbsp (grated)

Lemon Juice 2 tsp

Salt to Taste

Oil 1 tsp

Ingredients for Seasoning :

Oil 2 tsp

Broken Red Chilly 2

Urad dal 1 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Curry leaves 4

Turmeric Powder 1 pinch

Preparation :

Wash and chop cabbage, remove edges of green chilly and wash.

Heat 1 tsp oil in a vessel, add green chilly, garlic pods and curry leaves and fry

it for 5 Min's, take out from the vessel and let it cool for few Min's.

Now fry cabbage in the same vessel in remaining oil, let it done for 10-15 Min's by

covering it with lid on low flame, after cooking turn off the flame and let it cool for

few Min's.

Now blend coconut, fenugreek powder, salt and fried green chilly, curry leaves,

garlic pods in to fine paste, then add cooked cabbage and lemon juice, blend

coarsely and take it to a bowl.

Seasoning :

Heat oil in a small wok, add broken red chilly after frying add urad dal, cumin seeds,

mustard seeds after spluttering and curry leaves,turmeric powder and turn off the flame,

after few seconds add on to the cabbage chutney.

Now cabbage chutney is done, serve it with rice, chapati, roti...etc

Makes 1&1/2 cups chutney.

It takes 20 - 25 Min's to prepare.

Suggestions :

You can add more lemon juice, according to your taste.

Instead of lemon juice, you can use any sour content like tamarind, aamchoor powder ...etc.

Egg Plant Chutney

Vankaya Pacchadi, Brinjal Chutney

Ingredients :

Egg Plant 2 big

Sesame Powder 1/2 tbsp

Tamarind Paste 1 tbsp

Fenugreek & Cumin Seeds Powder 1 pinch

Green Chilly 6

Garlic Pods 5

Salt as per taste

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Dry Red chilly (broken) 2

Urad Dal 1/2 tsp

Green Chilly 2 (slit)

Curry Leaves 4

Turmeric Powder 1 pinch

Oil 2 tsp

Onion 1/2 tbsp (finely chopped)

Preparation :

Wash and cut egg plant in to pieces, wash green chilly.

Heat 2 tsp oil in a pan, add broken red chilly after few seconds add urad dal, cumin seeds,

mustard seeds after spluttering add slit green chilly, curry leaves, turmeric powder,

now seasoning is done and take it to a bowl.

Add green chilly, garlic pods to the left over oil and fry for 3 - 4 Min's, remove

and keep it a side.

Add egg plant to the left over oil (add 1/2 tsp oil if necessary) and cook on medium-low flame

for 5 - 10 Min's till it is done .

Now blend fried green chilly, garlic pods, egg plant, tamarind paste, sesame

powder, fenugreek & cumin seeds powder and salt to fine paste, and take it

to a bowl.

Add 1/2 tbsp finely chopped onion and above prepared seasoning to the chutney

and mix it well.

Serve it with chapati , rice.. etc.

It takes approx 15 - 20 Min's to prepare.

Makes 1 1/2 cups of chutney.

Suggestions :

Always select green brinjal.

Spicy Tomato Chutney

Tomato Pacchadi

Ingredients :

Tomato 1/2 kg or 1 lb

Tamarind paste 2 tsp
Green Chilies 12

Sesame Powder 1 tbsp

Peanut Powder 1 tbsp

Methi leaves few sprigs

Curry Leaves 6

Garlic Pods 5

Turmeric Powder 1/4 tsp

Salt as per taste

For Seasoning :

Oil 2 tsp

Urad Dal 1/2 tsp

Mustard Seeds 1/ 4 tsp

Cumin Seeds 1/4 tsp

Curry Leaves 5

Preparation :

Wash and chop tomato, wash and remove the ends of green chilly.

Heat oil in a pan, add urad dal, mustard seeds, cumin seeds,

after changing its colour add curry leaves, after few seconds take

it to a bowl.

Take green chilies, garlic pods, methi leaves and curry leaves in the

same pan in left over oil, fry for 5 Min's then add tomatoes and salt,

cook them till tomato becomes soft (do not add water).

Blend cooked ingredients with peanut powder, sesame powder to

a coarse paste and take it to a bowl.

Now add seasoning on to the tomato chutney.

Now Spicy Tomato Chutney is ready.

Serve it with dosa ,idly, rice, chapati...etc.

Makes around 3 cups chutney.

It takes approx 20 - 30 Min's to prepare.

Suggestions :

Add tamarind, if tomatoes are not sour enough

or to increase sour taste.

Store chutney in refrigerator.

Chukkakura Chutney

Sorrel Spinach Chutney , Khatta Palak Chutney

Chukkakura Chutney is very tasty and simple recipe ,

You need not blend ingredients like other chutney's .

Ingredients :

Chukkakura 3 cups (chopped)

Sesame Seeds Powder 1/2 tsp

Cumin Seeds & Fenugreek Seeds Powder 1 pinch (jeelakara menthula podi)

Red Chilly Powder 2 tsp

Garlic Pods 6

Chana Dal 2 tsps

Turmeric Powder 2 pinches

Dry Red Chilly 2 broken

Salt as per taste

Oil 2 - 3 tbsp

Preparation :

Remove fat & hard stems ,then wash and chop chukkakura .

Now heat oil in a pan, add red chilly broken chana dal, after

few seconds add garlic pods and chukkakura , mix it well and

add turmeric powder, red chilly powder,and salt .

It will take only 10 mins to cook , now add sesame seeds powder,

cumin seeds & fenugreek powder, cook till it leaves

the oil (becomes like paste).

Now Chukkakura Chutney is done .

Serve it with rice or chapati .

Makes roughly 4 - 5 servings .

It takes around 10 mins to cook .

Spinach Chutney

Palakura Chutney , Palak Chutney
















This is a simple and spicy chutney .

Ingredients :

Spinach 3 cups (chopped)
Green Chilies 10-12
Sesame Seeds Powder 1 1/2 tsp (nuvvula podi)
Garlic pods 6
Tamarind Pulp or paste 1 1/2 tsp (or lemon juice)
Fenugreek & Cumin Seeds Powder 1 pinch (jeelakara menthula podi)
Turmeric Powder 1 pinch
Salt as per taste
Oil 1 tsp

For Seasoning :

Dry Red Chilies 2 (broken)
Urad Dal 1/2 tsp
Cumin Seeds few
Mustard Seeds few
Curry Leaves 4
Turmeric Powder 1 pinches
Oil 2 tsp

Preparation :

Wash spinach and drain , remove the edges of green chilly ,
soak tamarind and extract thick paste like juice and keep it aside.

Heat 1 tsp oil in a pan , add green chilies and garlic pods
fry for 2-3 mins remove from pan and keep it a side,
now add spinach , 1 pinch turmeric powder and fry for 5-8 mins
till the leaf turns tender.

Now first blend green chilly and garlic pods to paste ,
then add spinach leaves, sesame seeds powder, salt , tamarind paste,
fenugreek and cumin seeds powder and blend to paste.
then taste it and add any thing if necessary .

Now take it to a bowl.

Seasoning :

Heat oil in a wok , add dry broken red chilly after few seconds add
urad dal and fry for few seconds then add cumin seeds , mustard seeds,
curry leaves and pinch turmeric powder , let it fry .
Turn off the flame. Pour on to spinach chutney .
Now spinach chutney is done .

Serve it with rice or chapati.

Makes around 6 or more servings .

It takes 15- 20 mins to prepare .

Suggestions : Instead of tamarind you can add amchoor .
Instead of sesame seeds powder you can add peanut powder .
It lasts for a week , if you store in refrigerator .

Coriander Curd Chutney

Cilantro Yogurt Chutney , Kothmir Perugu Chutney

Ingredients :

Coriander Leaves 1 cup (finely chopped)

Mustard Seeds 2 tsps

Curd (sour) 1/2 tbsp

Garlic Pods 3

Salt as per taste

For Seasoning :

Urad Dal 1/2 tsp

Mustard Dal few

Cumin Seeds few

Curry Leaves 4

Green Chilies 3 (finely chopped)

Turmeric Powder 1/2 pinch

Oil 1 tsp

Preparation :

Blend mustard seeds to powder , add curd, garlic pods and

make paste .Now add coriander leaves, salt and blend.

Seasoning :

Heat oil in a wok , add urad dal, mustard seeds, cumin seeds

after few seconds add green chilly and turmeric powder.

Pour on to coriander chutney.

Now Coriander Curd Chutney is ready .

Serve it with rice .

Cucumber Chutney

Dosakaya Pacchadi


















Ingredients :

Cucumber 1 (yellow)
Mustard Seeds 2 tsp
Red Chilly Powder 1 tsp
Ginger Garlic Paste 1 tsp (fresh)
Salt 1 1/2 tsp
Fenugreek & Cumin seeds Powder 1/4 tsp (jeelakara menthula podi)
Turmeric Powder 2 pinches

For Seasoning :

Red Chilies 2 (broken)
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 4
Oil 1/2 tbsp

Preparation :

Peel cucumber , remove all the seeds from it , chop cucumber in to
small pieces .

Now blend mustard seeds in to powder ,then add red chilly powder ,
turmeric powder, ginger garlic paste, fenugreek & cumin seeds powder,
salt and few pieces of cucumber , now blend it to paste(hard) .

Now mix it with cucumber pieces.
Keep it aside .

Seasoning :

Heat oil in a wok , add broken red chilly pieces, after few
seconds add cumin seeds, mustard seeds .after spluttering add
curry leaves wait for few seconds . Off the flame and mix it with
cucumber chutney.

After half an hour you can see gravy in chutney.
Now cucumber chutney is ready .

Serve it with rice.

Note : Make sure cucumber is sour enough , if not add enough
lemon juice or tamarind pulp.

Coconut chutney

Kobbera Pacchadi

Ingredients :

Fresh Coconut 1 cup
Roasted Bengal Gram 1/4 cup (Putnala pappu)
Tamarind pulp or paste 2 tea spoons
Green chillies 3-4
Ginger 1/2 inch

For Talimpu or Seasoning :

Oil 2 teaspoons
Red chillies 2-3
Cumin seeds ,Mustard seeds,Urad dal 1/4 tea spoon each
Curry Leaves 6-7

Preparation :

Grind Coconut, Bengal Gram, Tamarind paste, Ginger and Green

chillies to paste by adding water. Add salt to taste.
Then take it to a bowl.

Talimpu Or Seasoning :

Heat oil in a small pan.
Add dry red chillies stir fry for few seconds,
then add cumin seeds,mustard seeds,urad dal let it turn golden
brown colour then add curry leaves,
after few seconds turn off the flame.

pour it over Coconut paste.
Now Coconut Chutney is done.It is served with idli ,dosa .

Note : Instead of Tamarind paste Lemon Juice can be used.

Peanut Chutney

Ground Nut Chutney, Palli Pacchadi, Verusenaga Pacchadi

Ingredients:

Peanuts 1 cup
Tamarind pulp or paste 2tea spoons
Green chillies 4-5
Garlic cloves 4
salt

For Seasoning or Talimpu :

oil 3 tea spoons
Dry chillies 3-4
cumin seeds,mustard seeds,urad dal 1/2 teaspoon each
curry leaves 6-7

Preparation:

Roast the peanuts on
the pan on low flame so that you will get light golden brown colour
peanuts then peel off the skin.remove peanuts from pan.

put 1/2 tea spoon oil in the pan fry green chillies and garlic cloves
for 20-25 seconds.Then make fine paste of peanuts,tamarind paste,
green chillies,garlic cloves by adding water add salt to taste .
take it in to a bowl.

Seasoning or Talimpu :

Heat oil in a small pan
Add dry red chillies stir fry for few seconds, then add
cumin seeds,mustard seeds,urad dal let it turn golden
brown colour then add curry leaves, after few seconds
turn off the flame.

pour it over peanut paste.

Now Peanut Chutney is done.It is served with idli ,dosa .

Note : Its healthy if peanut skin is not removed.