Wet chutney

Oregano leaf chutney (Dodpathre yele chutney)

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KONICA MINOLTA DIGITAL CAMERA                                                                  Ready to serve Oregano leaf chutney

Time taken: 20 minutes

Serves : 3-4

Oregano leaf is a wonderful herb both to use in cooking and therapeutically as needed.  Oregano/Dodpathre/Sambarbalii in English/Kannada/konkani. Oregano is the main ingredient in the Mediterranean cuisines in the U.S and is often used in Pasta sauce. Oregano contains vitamin A C E and K, as well as fiber, foliate, iron, magnesium, vitamin B6, calcium, and potassium. It’s anti oxidant contents support the immune system and its useful in treatment of upper respiratory tract infections.

My mom used to prepare this wonderful chutney and i thought of sharing it on this blog today.

What you need to have:

1. Oregano leaves – 1 Cup

2. Turmeric powder – A pinch

3. Pure ghee – 1/2 Teaspoon

4. Tamarind/Bilimbi – 2-3

5. Red chili – 2-3 (Byadgi chili)

6. Fresh grated coconut – 1/2 Cup

7. Salt – As per taste

Ingredients of Seasoning:

1. Mustard seeds – 1 Teaspoon

2.Cumin seeds – 1/4 Teaspoon

3. Broken red chili – 1 or 2

4. Curry leaves – A few

5. Cooking oil – 1/2 TeaspoonKONICA MINOLTA DIGITAL CAMERA                                                                             Fresh Oregano leaves

What you do with what you have:

1. Wash and pat dry the leaves and chop it fine and keep it aside.

2. Place a skillet with 1/2 teaspoon of pure ghee in it. When heated add chopped Oregano leaves from step 1 to it. Also add salt and a pinch of turmeric powder to it and cook it on low flame till done.KONICA MINOLTA DIGITAL CAMERA                                                               Chopped Oregano leaves being cooked

3. When done would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                                    Cooked Oregano leaves

4. Grated coconut, fry red chili in a little oil, cooked Oregano leaves and all other ingredients of chutney in a plate.KONICA MINOLTA DIGITAL CAMERA                                                            Ingredients of Oregano  leaf chutney

5. Transfer all the ingredients of chutney in the mixie bowl and adding water in steps grind it to a coarse consistency checking for salt. Place a spatula with a little oil in it. When heated add mustard seed to it. Once it splutters, add cumin seeds to it. Add broken red chili and finally curry leaves to it.  Switch off and add it to the ground chutney.

Great with Roti or rice. KONICA MINOLTA DIGITAL CAMERA                                                                       Ready to serve Oregano chutney

How long it takes: 20 minutes

Number of servings: 3-4

Good to remember:

1. Use absolutely fresh leaves. Else it will be tasteless.

2. One can even use green chili in place of red chili.

3. No other spice is added for the reason that the aroma and taste of the leaves is lost.

4. One can use jaggery/sugar if needed.

Mint-Peanut chutney

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KONICA MINOLTA DIGITAL CAMERA

How long it takes: 30 minutes

Number of servings: 4-5

Both peanut and mint are widely used separately in so many of our recipes. I thought why not just put them together and make something and thats how got here. We enjoyed this with roti and I hope you do too. This is not your usual coconut based wet chutney! No coconuts here.

What you need  to have:

1. Peanut – 1/2 cup

2. Mint chopped – 1 cup

3. Green chili –  3-4

4. Chopped onions – 1 cup

5. Tamarind – Size of a peanut /Bilimbi

6. Cooking oil – 2 teaspoons

7. Salt – As needed

KONICA MINOLTA DIGITAL CAMERA

                                                                 Ingredients of Mint-Peanut chutney

What you do with what you have:

1. Dry roast peanuts till you get a pleasant aroma and peel it on cooling.

2. Place a skillet with 1/2 teaspoon of cooking oil in it.  On heating just fry mint eaves too for about 3-4 minutes.

3. Fry slit green chili also in a little oil in a spatula.

4. Place a spatula with 1 teaspoon of cooking oil in it on medium flame.  On heating fry chopped onions till transparent.

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Chopped onions being fried

5. Transfer all the ingredients to mixi bowl and grind it to required consistency adding water in steps.

KONICA MINOLTA DIGITAL CAMERA                                                                         Chutney ingredients in mixy bowl

Ingredients of seasoning:

1. Mustard seeds – 1 teaspoon

2. Cumin seeds – 1/2 teaspoon

3. Asafoetida powder – 1/4 teaspoon

4. Curry leaves – 1 sprig

5. Cooking oil – 1 teaspoon

 

1. Place a spatula with 1 teaspoon of cooking oil in it on low flame. On heating add mustard seeds to it. When it splutters add cumin seeds and when it splutters add asafoetida powder and finally curry leaves to it. Season it to the grind chutney. Enjoy with either idli, roti or chapati.

KONICA MINOLTA DIGITAL CAMERA

  Ready to serve mint-peanut chutney

Good to remember:

1. Use fresh mint leaves and also quality peanuts for the dish for best results.

2. I prefer to use Bilimbi in place of tamarind for sure. It is not at all available in rainy season so no alternative but to use tamarind.

Chutney for Madhur vade

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This chutney is really yum to relish with the Madhur Vade. This is a healthier variety since it relies on only a little coconut, with the Dalia dal being the part of the base.

What you need to have:

1. Fresh grated coconut – 2 tablespoons

2. Dalia-dal – 1 cup

3. Chopped onions – 2 tablespoons

4. Garlic pods 3-4

5. Green chili – 2-3 (normal spicy)

6. Ginger – 2″ piece

7. Bilimbi – 1(or tamarind as required)

8. Chopped cilantro – 2-3 tablespoons

9. Chopped mint leaves – 2-3 tablespoons

10. Salt – as per taste

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Ingredients of Madhur vade chutney

What you do with what you have:

1. Place a spatula on low flame and just warm up Dalia dal for a while. Make sure it is not burnt but till the raw smell disappears. Transfer it to another vessel to cool down.

2. Place the same spatula with a few drops of oil in it on low flame and fry cut green chilli in it till done.

3. Transfer all the ingredients including the roast dalia dal and green chili and salt to a mixy bowl and grind it to a moderate coarse consistency. Transfer it to a serving bowl and enjoy with Madhur vade.

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                              Ready to serve Madhur vade chutney

Pepper/Capsicum chutney

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How long it takes: 30 mins

Number of servings: 4-5

I am adding this to the long list of wet chutney on this log and that too after a long gap. I have already put up a few dishes with capsicum style peppers like the Alu-Capsicum masala, Capsicum sukhe, Carrot-Capsicum salad, Capsicum roti, Capsicum Cashew curry, Babycorn capsicum masala and these have been popular to varying degrees – in fact Aloo Capsicum Masala is among the most popular posts on the blog. I have used yellow pepper in this post but you can use any of the others – red, orange or the classic green. This chutney is a good combo for Idli, Dosa, Roti and if you were concerned about this yet another coconut dish, well, no. No coconuts here !

What you need to have:

1.Chopped capsicum – 1 and 1/2 cup

2. Chopped onion – 1/2 cup

3. Kashmiri chili – 5-6

4. Roasted peanuts – 1/2 cup

5. Garlic clove-1

6.Tamarind – goosbery size

7. Jaggery – 1/2 tablespoon

8. Chopped cilantro – 2 tablespoons

9. Ginger – 1″ piece

10. Salt – as per taste

11. Cooking oil – 2 teaspoons                                                   

Ingredients of capsicum chutney

What you do with what you have:

1. Wash and chop capsicum, peal and chop onion, wash and chop cilantro, peal garlic, and keep it aside.

2. Dry roast peanuts till you get a pleasant aroma. Peal it on cooling and keep it in the same plate.

3. Place a skillet with 2 teaspoons of cooking oil in it on medium flame .  On heating, add chopped capsicum and fry till soft. Also add chopped onions and also fry it till soft adding a little salt till done. Add all other ingredients to it.                                                            

Fried and all other ingredients

4. On cooling, grind it in the mixer to a medium fine consistency without adding water.  Yum! Go for it with Roti, Dosa etc. !                                          

Ready to serve Capsicum chutne                                                           

Ready to serve capsicum chutney with Roti

Good to remember:

1. Capsicum of any color can be used for the dish.

2. One can even change the quantity of onion, garlic as per your taste.

Banana Blossom Chutney (Wet)

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Banana Blossom Wet Chutney

How long it takes: 15 mins

Number of servings: 5-6

Banana blossom is not very popular, however, we use it in our cuisine since it is healthy with high fibre content. We get around 4-5 Blossoms in a year in our garden and we use it in the preparation of this wet chutney which tastes well and gives a lovely flavour and aroma to the dish. The recipe is very easy and here it is.

What you need to have:

1. Chopped Banana Blossom – 1 cup

2. Fresh grated coconut – 1/2 cup

3. Green chilly – 2-3

4. Ginger – 1/2 ” piece

5. Bilimbi – 2-3

6.Curry leaves(tender) – 3-4 strings

7. Cilantro chopped – A handful

8. Salt – As per taste                                                                                                     

Banana bunch with blossom

Banana blossom after chopping the outer covers

Ingredients of banana blossom chutney

What you do with what you have:

1. Take off the outer 3-4 covers of the blossom and chop the inside tender portion of the blossom and soak it in water overnight. Wash, peel and chop onions as well. Grate coconut, and wash and chop cilantro too and keep it aside as shown in image-1.

2. Place a skillet with 1 Teaspoon of cooking oil in it on medium flame and fry chopped blossom adding a little salt till the raw smell disappears and a pleasant aroma is given out. Keep stirrng constantly.

Chopped Banana blossom being fried

3. Grind fried banana blossoms, ginger, onion, bilimbi, grated coconut, cilantro, curry leaves and required quantity of salt in the mixer adding water in steps to a medium fine consistency.

Ready to serve banana blossom chutney

4. Serve it with idli, chapati and roti too.

Banana blossom chutney with idli

How long it takes: 15 minutes

Number of servings: – 5-6

Good to remember:

1. The reason to chop off the outer cover of the blossom is that the outer portion will be very hard and will be tough to grind too .

2. One can even use red chilly in place of green chilly and tamarind in place of bilimbi.

3. Soaking it in water will reduce the black coloured water which we get even if we soak it overnight.

Raw Mango Chutney

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Raw Mango Chutney

How long it takes: 15 minutes

Number of servings: 3-4

The season of mangoes is almost done and I had prepared this chutney during the season. Raw Mangoes is used to prepare chithranna, menskai, and also in different varieties of kosambari and also in the preparation of chutney which can be enjoyed with idli, dosa, chapati and roti. This is to be added to the long list of wet chutneys that I have already uploaded on this blog. Raw mango makes for a very simple but yummy chutney and an easy recipe for beginers too. Here it is.

What you need to have:

1. Raw Mangoes chopped – 1 cup

2. Fresh grated coconut – 1/2 cup

3. Green chilly – 2-3

4. Asafoetida (soft) – Size of a peanut

5. Mustard seeds – 1/2 Teaspoon

5. Salt – As per taste.

                                                                   Fresh Raw Mangoes                                                                  

                                                                                                                                   Ingredients of Raw Mango Chutney

What you do with what you have:

1. Wash, peel and chop raw mango into bite size pieces as shown in image-2.

2. Grate coconut as well and keep it aside.

3. Place a spatula with 1/2 teaspoon cooking oil in it on low flame and fry asafoetida in it till crispy. Also fry green chilly in it till done. (Break it into pieces to avoid it from bursting.) Fry mustard seeds as well in it.

                                                                                                      Asafoetida, green chilly being fried in oi

4. Add chopped mango, fresh grated coconut, salt, fried asafoetida, green chilly and salt into the grinder and grind it to medium fine consistency adding water in steps. Ready to serve raw mango chutney is as shown in the image below. (A variation to asafoetida is 1-2 cloves of raw Garlic is also welcome.)                                                                                                                                                   Ready to serve Raw Mango chutney

5. Enjoy with Chapati, roti, dosa, or idli.                                                                                                                                             Raw Mango chutney with Chapati                                                                              

How long it takes: 15 minutes

Number of servings: 3-4

Good to remember:

1. Use fresh raw and tangy mangoes for the dish.

2. The chutney should be thick in consistency so that it can be used for lunch as well as a side dish with rice and dalithoy which is also a good combo.

3. No need to use either tamarind or bilimbi as raw mango itself is tangy .

Pudina Chutney (Mint Chutney)

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Pudina Chutney

How long it takes: 15 minutes

Number of servings: 5-6

Pudina in Kannada is called mint in English. It has an aroma which is sometimes not tolerated by one and all. It is a creeper that grows well in the kitchen garden  and does not need fussy care. It has immense use in kitchens across cultures all over the world and we use it in our daily life in a few salads, pulav and also especially as chutneys in the preparation of sandwiches, chaats and other snacks. These days, people use it as an ingredient in mixtures, chakli too. I have already put up Mint Rice and would like to put up this Pudina chutney which is a good combo for Sabudana Vada. Here it is:

What you need to have:

1. Dry roasted bengalgram dal – 1 cup

2. Mint leaves – 1/2 cup

3. Cilantro – 1/4 cup

4. Bilimbi or Tamarind  – As per taste

5. Green chilly – 3-4

6. Salt – To taste

           

Ingredients of Pudina chutney

What you do with what you have:

1. Wash and chop both mint and cilantro/coriander leaves and keep it aside.

2. Clean roast bengalgram dal, and chop off the stem of bilimbi as well.

3. Grind chopped cilantro, pudina, green chilly, roasted bengalgram dal, bilimbi, salt and a pinch of sugar in the mixer adding water in steps to a required medium coarse consistency.

4. Transfer it to a serving bowl. Ready to serve pudina chutney is as shown in the image below.

                                                                                                                Ready-to-serve Pudina Chutney

5. Enjoy with Sabudana vada. Yummmmmmmmmmmmmmm

Ready to serve Pudina chutney with Sabudana vada

How long it takes: 15 minutes

Number of servings: 5-6

Good to remember:

1. Quantity of both cilantro and pudina depends upon one’s palate, so also green chilly.

2.The consistency of chutney should be always medium coarse, to avoid it from being tasteless.

3. Can store in the refrigerator for 4-5 days and used as a spread in sandwiches or as dips for other snacks.