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Jun 11, 2020, 06:05 PM IST

Chutneys add flavor to every dish. They are also necessary for good health. If you want, make and eat them daily. If there is no time to make chutney everyday, then you can make it in the refrigerator and keep it for some time. These chutneys help in enhancing the taste of food as well as keeping you healthy.

Chickpea Chutney

material :
Chana Dal – 1 cup

Peanuts – 1 Tbsp

Coconut – 1 cup grated

Garlic buds – 5-6

Green Chili – 2-3

Curd – 1 cup

Salt – as per taste

For Tempering:
Oil – 1 tbsp
Rye – 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 6-8

Whole Red Chili – 2-3

Asafoetida – a pinch

Here’s how:
Roast the gram lentils in a pan on a low flame till they turn pink. Add peanuts and fry for one more minute. Then cool slightly. Combine lentils, peanuts, garlic, green chillies and yogurt in a mixer jar and grind them coarsely. Then add salt to it. Heat oil in pan. Add mustard seeds and cumin seeds. Add curry leaves and red chillies and fry lightly. Then add asafoetida and pour this tempering on the sauce. Serve tasty chutney as a side dish for snacks or meals.

Dosa red chutney

material :

Tomatoes – 3-4 chopped

Garlic buds – 12 to 15

Onion – 1 chopped

Whole Red Chili – 4 to 6

Curry leaves – 6-7

Chana Dal – 1 Tbsp

Dhuli urad dal – 1 tsp (without peel)

Salt – as per taste

Oil – 1 tsp

Mustard – 1 tsp

Here’s how:

Heat oil in pan. Add mustard and curry leaves. Add gram lentils and urad dal and fry it lightly. Add garlic and onion and fry for a minute. Then add tomatoes and salt, mix and cook covered. Tomato will release water so keep stirring it occasionally. When the tomato water has dried and left a little, then remove it from the heat and cool it. Finely grind the mixture in the mixer. If desired, you can also add mustard, curry leaves and asafoetida on top of it.

Smoky Tomato Sauce

material :
Tomatoes – 3-4

Salt – as per taste

Ghee or oil – 1 tsp

Cumin seeds – small spoon

Asafoetida – a pinch

Ginger and green chilli paste – 1 tsp

Coriander – A little bit, chopped

Here’s how:
Apply a little ghee or oil to the tomatoes and fry it on a low flame while rolling. Then drain the plate and pour cold water over it. This will remove tomato peels easily. Mash the tomatoes manually or in a mixer jar. They are not to be smooth but slightly coarse. Then mix salt well. Now heat ghee in the pan and add cumin seeds. Add ginger-chilli paste and fry. Add asafoetida and add this tempering to the tomatoes. Put green coriander in the chutney and serve it with rice, roti, puri or favorite dishes.

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