Category: chutney

Categories
chutney konkanirecipe Lunch Side Dish

Karibeva chutney pitti

Curry leaves chutney powder

Every time there is dried coconut (khobri) at home my mom prepares either chutney pitti Or soye khadi. When I found 4-5 dry coconut at home, I first cut them made pieces, ground few n kept in freezer for day to day use. But the well dried coconut n pleasant smell of coconut oil from them tempted them to try my hands on preparing chutney pitti. Quickly called mom and got started. I have also made few changes to add healthy ingredients.

Ingredients required

  1. Dry coconut -1
  2. Red chilli -12
  3. Coriander seeds -2 tsp
  4. Chana dal -5 tsp
  5. Urad dal -3tsp
  6. Hing – a pinch
  7. Tamarind – gooseberry size piece
  8. Curry leaves – about 5 strands
  9. Salt to taste
  10. Ground nuts – small bowl full
  11. Flax seeds – 2-3tsp

Method of preparation

  • Dry roast the dry coconut pieces, curry leaves, red chilli one after the other
  • Next roast chana dal, urad dal, coriander seeds, hing till it turns aromatic
  • I have added ground nuts and flax seeds additionally. Dry roast them separately one after the other
  • Once everything is roasted, combine once and roast for a min.
  • Cool all the ingredients, transfer to a mixie jar, add salt as per taste and grind to a fine powder
  • Cool completely and store in refrigerator in air tight container

Note:

This stays good in refrigerator for about 2 weeks.

You can have it with rice, roti or dosa.

Also I have added it while preparing curries, salads etc to enhance taste and also to include healthy ingredients in day to day food.

Categories
chutney Lunch Side Dish traditional recipe

Garlic Chutney (Loshne gooli)

Garlic chutney

A flavorful reminder of fond memories!

This chutney brings back memories of a trip to Bangalore when my brother whipped it up to comfort my under-the-weather kid. Its unique taste and long shelf life set it apart from our usual recipe. Plus, it’s surprisingly simple to make (peeling garlic aside, of course!)

Here is the way of preparation :

Ingredients required

  1. Garlic pods – around 30
  2. Byadgi chilli -6-7
  3. Dry coconut – half
  4. Tamarind – gooseberry size
  5. Salt to taste

Method of preparation:

  • Peel the garlic, cut the dry coconut into small pieces
  • Take a deep pan and dry roast garlic, red chilli, dry coconut one after the other
  • Let it cool for a while
  • Add it to a mixie jar along with tamarind and salt to taste. Grind to a coarse paste.

Enjoy this along with pej(kanji) or dosa or eat just like that.

Can be stored for 1-2 days

We can add few roasted ground nuts as well.

Categories
chutney Lunch Side Dish

Tomato gojju

Tomato gojju

With the frequently changing weather and increasing heat it is becoming difficult to consume spicy food and curries with lots of masala. We mostly crave for simple pej/ganji/congee with pickles or chutney or some gojju which are light on stomach and easy to digest. Also easy to prepare. So when I was thinking about a side dish for lunch remembered this humble tomato gojju which we had not prepared since long time. I recently learnt that tomato is called as ಗೂದೆ ಹಣ್ಣು in kannada but all my life I have been thinking it is called tomato in kannada. Let me know if you know any other name for tomato 🙂

This gojju is simple to prepare and method of preparation is given below.

Ingredients required :

  1. Tomato – 2
  2. Green chili -2
  3. Grated coconut – 3tsp
  4. Hing – a pinch
  5. Coconut oil – 1tsp
  6. Salt to taste

Method of preparation :

  • Make vertical cuts on the tomato and add it to a vessels along with chilli. Better to take a wide vessel and add water till everything is immersed
  • Cook them until tomatoes turn soft.
  • Remove from the gas and then you can remove the skin of the tomato or if you like can keep as well.
  • Now you can mash the tomato n chilli with hand or grind it in a mixie to a coarse mixture.
  • Transfer it into a bowl, add freshly grated coconut, salt, hing and coconut oil
  • Tomato gojju is ready to serve

Notes :

  • Better take tomatoes of same size, they will cook at once
  • You can add more chilli if you can tolerate spicy food or pairing it with some other dish
Categories
Breakfast chutney Side Dish

Onion Tomato Curry

There are some food items which tastes best when someone prepares it. Even though we follow the same procedure when they prepare it, it is different. This one curry is my sisters recipe – it is a combination of bombay chutney and zunka with slight modifications. We simply call it tomato piyava randayi. We pair it with neer dosa, chapati, buns, pav etc. Basically easy gravy with great taste.

Ingredients required:

  1. Jeera – 1/4tsp
  2. Garlic – 5-6
  3. Medium onion -2
  4. Tomato – 3
  5. Green chilli – 2
  6. Coriander leaves
  7. Gram flour -4tsp
  8. Chilli powder – 1tsp
  9. Turmeric powder – 1/4tsp
  10. Oil – 4tsp
  11. Salt to taste

Method of preparation:

  • Cut the onion, tomato n green chili into small pieces
  • Take a pan add oil. Once it is hot add jeera. Let it splutter
  • Next add garlic n fry till golden. Now add finely chopped green chilli n fry well. Then add onion and fry till golden brown.
  • Then add tomatoes and cook till they turn mushy.
  • Now add salt, turmeric powder and chilli powder. Chilli powder quantity can be varied as per spicy level needed.
  • Mix everything very well till it looks like masala. Now add gram flour and fry along with the masala. This step is very important otherwise a raw taste of gram flour might come.
  • Once done add little water and dissolve the mixture. Do not add more water as it may create lumps. Once everything is dissolved add about 1.5cup water or more to get the desired consistency.
  • At this point we add 123 noodles masala to get a tangy taste. You may add pav bhaji masala, chole masala, maggi magic masala etc or completely avoid if you don’t like it.
  • Finally add chopped coriander leaves and serve hot.

Note : capsicum can also be added along with onion and tomatoes.

Categories
chutney konkanirecipe Lunch Side Dish thali

Ambuli/Maavinakayi/Raw mango Chutney

Ambuli / Maavinakayi / Raw mango Chutney

My favorite pass time during summer is collecting the fallen tender mangoes and use them in pickles, chutney, pachodi etc. Since the mango trees bear the fruits once in 2 years we did not get any mangoes last year. So this year when we started getting mangoes we decided to make best use of it. Also I am amazed to see how many dishes can be made using those tender fallen mangoes. This one mango Chutney has been constant at home and it is prepared in 2 ways. On regular days it is made using garlic. And the days when we don’t eat garlic it is made using hing. Sharing both the recipes here. Make sure mango used is sour in taste. Ours is local variety mango(kaat ambo).

Raw mango Chutney with Garlic –

Ingredients required-

  1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
  2. Grated coconut- about 5tsp
  3. Green chilly- 2
  4. Garlic pods – about 8-10
  5. Salt to taste

Method of preparation-

  • Cut the mango into tiny pieces. Remove the seed.
  • Add everything listed above into a mixie jar. Do not add water first.
  • Grind them coarsely. If required add little water.

Raw mango Chutney with hing-

Ingredients required-

  1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
  2. Grated coconut- about 5tsp
  3. Green chilly- 2
  4. Hing – 1/2tsp(can use compound hing as well)
  5. Salt to taste

Method of preparation-

  • Cut the mango into tiny pieces. Remove the seed.
  • Add everything listed above into a mixie jar. Do not add water first.
  • Grind them coarsely. If required add little water.

Both the ways the taste will vary slightly. But both are unique.

The raw mango / ambuli used in this recipe