Green chilies, a generous handful of garlic, and raw peanuts get toasted in a spoonful of oil with cumin, then crushed together into a rough, spicy mixture. That is Thecha, the Maharashtrian chutney that sits in a small mound on the side of the plate. It tastes sharp and nutty, and it is hot enough […]
The post Maharashtrian Thecha (Spicy Green Chili Garlic Peanut Chutney) appeared first on Ministry of Curry.
Radish Chutney is a tasty chutney made by cooking radish with onion, spices then grinding them and tempering it with spices. Radish Chutney can be enjoyed with idli, dosa, uttapam. If you are looking for different chutney recipes then this is sure a refreshing change.
This is just easy chutney to make at home when you run out of tomatoes. It comes together in 25 minutes and you can make a big batch and store it for few days.You can make this at least once a month because my family loves it for breakfast.
[feast_advanced_jump_to]Radish Chutney is a chutney made with radish, onions, chana dal and spices. These ingredients come together and tastes great with South Indian tiffin items like idli, dosa, upma etc. Radish gives it a mild flavour and the spices balance it perfectly.
The onions in this recipe adds mild sweetness and balances the spices flavours, also the chana dal adds crunch and nutty flavour to the chutney, together the flavours blend and create something really taste great. The tempering with mustard seeds and urad dal adds the finishing touch.
What I love about this chutney is how simple it is to make. You just need to sauté the vegetables, cook them well and grind everything together. The texture comes out smooth and creamy. It goes well with idli, dosa and uttapam and taste good for breakfast or dinner.
I usually make radish chutney during vegetable season when radish is fresh. My family appreciates it because it is healthier than packaged chutneys and tastes homemade. The raw smell is gone once you cook radish properly so it safe to eat.
1.Heat oil in a pan add chana dal, coriander seeds, garlic and red chillies, fry for 2 mins until fragrant. Add onion.
2.Add required salt and saute till transparent then add radish. Saute for 2 minutes.
3.Cook covered for 5-7 minutes in low flame. Take a piece of radish to check if its cooked cut with spoon and see it cuts easily then its perfect. Saute for 2 minutes. Switch off and cool down completely.
4.Transfer to mixer jar. First grind it coarse, radish will let out water so add water accordingly. Grind to chutney consistency.
5.In a pan heat oil - add mustard seeds let it splutter then add urad dal and curry leaves saute till dal turns golden. Transfer tadka to chutney, mix well.
Serve with idli, dosa
Serve radish chutney with idli, dosa or uttapam for breakfast. It pair well with south Indian food and taste good at room temperature. Store this in airtight jar at room temperature and it stay good for 4 to 5 days without any problem.
Yes you can use pink radish too. It gives similar flavour and texture as white radish so no issues adding them.
It gives raw flavour if radish is not cooked well enough. Cook it longer until it is soft and no raw smell remains.
Yes you can add 4 red chillies instead of 2 for more heat. Adjust based on your preference.
It just stays good for 4 to 5 days in airtight jar at room temperature. You can refrigerate for longer.
You can but tempering adds nice flavour and texture. It only takes few minutes so I recommend tempering the chutney.
If you have any more questions about this Radish Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Radish Chutney Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Radish Chutney Recipe (Mullangi Chutney) appeared first on Sharmis Passions.
Kadamba Chutney is a tasty chutney that is made by blending spices, dal, vegetables and herbs then tempered with mustard seeds. This makes meals special and is a must try at home for the taste, also the chutney feels creamy and smooth and is best served fresh. Kadamba Chutney is a great side dish for idli, dosa, uttapam and an alternate to the regular chutneys.
This needs just basic ingredients and simple grinding. Each spoon has spices and herbs flavour and the mint and coriander makes it fresh, the tempering adds flavour and together it feels satisfying. This comes together quickly without requiring much effort.
[feast_advanced_jump_to]'Kadambam' in tamil means mixed so this chutney had a mix of ingredients and it is so flavourful. Kadamba Chutney is quick and easy to enjoy different herbs in a different form and this recipe is also easy to make and does not need much effort. It can be made ahead and kept in the fridge, the flavours blend together well and gives fresh taste.
I saw this easy chutney in my chettinad cookbook so wanted to give it a try.Usually I look for different chutney recipes or sidedish for idli dosa and this one was different from the usual chutneys.
The texture is creamy and smooth throughout the chutney. When you taste it fresh everything comes together and tastes really good. The chutney has flavour from mint and coriander herbs. Roasted dal and spices add depth and warmth to the chutney.
I usually make this when we have idli or dosa at home. The creamy texture and herb flavour make it a favourite side dish. It keeps well in the fridge for a couple of days. This Kadamba Chutney goes well with idli, dosa and pongal etc.Actually I had the leftovers with chapathi too and it was soo good.
1.Heat oil in a pan - add urad dal, chana dal, red chilli and green chilli. Saute till golden.Then add ginger and hing, give a quick mix.
2.Add onion, tomato and curry leaves saute till mushy and raw smell of tomatoes leaves. Add mint and coriander leaves.
3. Saute till it shrinks, finally add coconut, tamarind and required salt. Give a quick mix and switch off.
4.Transfer to mixer jar, add little water and grind to a semi coarse paste. Transfer to bowl.
5.Heat oil in a tadka pan - add mustard seeds, let it crackle. Add the tempering to the chutney and mix well. Add salt if needed.
Serve with idli, or dosa or pongal.
Serve Kadamba Chutney with idli, dosa or uttapam for best taste. You can store in fridge for about two days, consume within for best flavour and freshness.
Yes you can add small piece of carrot for a mild sweet taste.
You can add red chillies based on how much spice you like. Start with less and add more if you prefer more heat.
You can skip mint if you don't have them, but it give amazing fresh flavour. Coriander alone also work well if mint is not available.
You can store in the fridge for about two days only. Consume within for best flavour and fresh taste of the chutney.
Yes you can double the recipe and store in the fridge. It gives nice volume and perfect when you expect guests at home.
If you have any more questions about this Kadamba Chutney Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Kadamba Chutney Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Kadamba Chutney Recipe appeared first on Sharmis Passions.
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