chutneys

Maharashtrian style Shengdana chutney(green peanut chutney)

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Shengdana green (hiravi) chutney is another innovative versatile chutney from my mom’s kitchen.She used to normally prepare this chutney when she was in hurry , no time to chop vegetables or out of vegetables and need to prepare something delicious with dal-rice(varan -bhat)
We normally prepare wet chutneys with fresh grated coconut as the base with different ingredients. But in this recipe she used peanut as a base ingredient
mixed with green chillies ,cook along with onions. This is so yumm chutney that I can bet you will tempt to prepare it again and again 🙂
You can just have this chutney with chapathi replacing it with any gravy or veggies. Worth a shot – here goes the recipe.

Preparation time : 15 mins
Cooking time – 10 mins
Yields : 250 gm

Ingredients

250 gm Peanuts

2- 3 green chillies

1 tsp jeera

1 tsp turmeric powder

1 tbsp garlic

1 tsp salt

1 medium size finely chopped onions

few sprigs of coriander

oil for cooking

Directions || How to prepare Shengdana chutney(green peanut chutney)

Using a tawa or skillet, roast the peanuts on medium heat until peanuts get dark brown spots on them.
Take these off the heat and allow them to cool on a tray.
Once cool, remove as much of the skin as you can by rubbing the peanuts between your hands to loosen the skin so you can dust or blow them off.
Now in a blender , add peanuts , garlic , jeera , green chillies ,salt and water.
Blend it to a coarse powder.
Heat oil in a pan , add onions and saute till it turns golden brown.
Add grounded paste to the onions,salt and saute till well.
Cook it well on a medium flame for about 4-5 minutes.
Add coriander to the chutney and turn off the flame.
Serve it hot with either chapati or even dal-rice.
Can be store in a refrigerator for 2-3 days.

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maharashtrian style Shengdana(peanut) chutney

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Peanut chutney also know as a Shengdana chi chutney in Maharahtrian cuisine is a simple, flavorful dry chutney powder.
This chutney is so versatile that it can be used with anything and anytime.Serves as best side with dal rice or in
marathi varan bhat , with chapati’s or even dosa or simply sprinkle it on a bread which serves as a quick snacks.
This is all time favorite at my home and you will always find it in my kitchen.It can be refrigerated for 3-4 weeks.

So add this extra spice side dish in your meal today, try it and let me know your experience.

Preparation time : 10 mins
Cooking time : None
Serves : 250 gm

Ingredients

250 gm cup of raw, shelled peanuts
4-5 whole dry red chillies
7-8 pods of garlic|
1 tsp salt

Direction || How to prepare Shengdana (Peanut Chutney)

Using a tawa or skillet, roast the peanuts on medium heat until peanuts get dark brown spots on them.
Take these off the heat and allow them to cool on a tray.
Once cool, remove as much of the skin as you can by rubbing the peanuts between your hands to loosen the skin so you can dust or blow them off.
Now in a blender , add peanuts , garlic , red chillies and salt.
Blend it to a coarse powder ( make sure its not too coarse and not too fine powder 🙂
Store in a clean jar in the fridge. Will last 3-4 weeks.
Enjoy it as a side dish with chapati or rice-dal or dosa.

Home made Chilli Garlic paste

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Home made chilli garlic paste is prepared with only 2 ingredients i.e. red kashmiri chillies and garlic along with salt. I always keep this sauce handy at home because you need this sauce for many recipes like Chinese dishes, chicken 65 and many more.You can store this sauce in a freezer for a week  or 2.


Preparation Time : 15 mins
Cooking time : None
Prepares : 1 cup

Ingredients:

10 Dry Red kashmiri Chilli
6-7 Garlic cloves peeled
1 tbsp salt

Direction || How to prepare home made chilli garlic paste

Soak red chillies for 3-4 hours in a bowl.

After 4 hours of soaking ,drain the water from it.

Keep the drained water aside.

Put the garlic and chillies in a blender and blend it to puree using the same drained water.

Blend it to a smooth or coarse mixture , add salt to it and blend it again.

Remove it out in a container and refrigerate it.

Use as and when required.

Coconut chutney

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When it comes to south Indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south Indian restaurant style coconut chutney.

Ingredients

1/2 cup fresh grated coconut
1 tbsp dry roasted chana dal(bengal gram)
1/2 tsp jeera(cumin)
2 green chillies
1/2 inch ginger
1 tsp salt
water as required.

For tadka/seasoning

1 tbsp oil
1/4 mustard seeds
1/4 cup urad dal
Pinch of hing
1 sprig curry leaves
1 broken red chilli

Direction || How to prepare Coconut chutney

Blend all the ingredients together with very little water to make a thick paste.
Add salt and blend again.
Heat a pan on a low flame , add oil , mustard seeds , curry leaves ,urad dal
and saute till dal turns golden brown. Make sure that dal should not turn black.
Add hing and salt and saute for 1 minute.
Pour chutney over it and let it cook on a low flame for 1-2 mins.
This chutney keeps good for two day when refrigerated.
Serve chill or room temperatute with idli or dosa,vada, sandwiches or even with plain rice along with sambhar.

Coriander garlic chutney

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Green chutney also know as hari chutney is a rare combination of coriander and fresh garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy!
This chutney can be used as a dip with various with pakoras, samosas, chaats, and many other Indian snacks.
Watch step by step how to prepare this yummy flavorful chutney.


Preparation Time: 5 mins
Cooking Time: 0 mins
Makes 1 bowl

Ingredients

1 cup coriander (dhania)
4 to 5 fresh garlic
1 tbsp lemon juice
1 tbsp sugar
salt to taste

Directions || How to prepare garlic coriander chutney

Combine all the ingredients along with ½ cup of water and blend in a mixer to a smooth paste.
Transfer it into a bowl and refrigerate for at least 1 hour.
Serve it with pakoras, samosas, chaats, and any other snacks.

Hummus (chickpea chutney)

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hummus

Hummus is a middle eastern invention(or you can say chickpea chutney in India) , its a most popular dip made from cooked, mashed chickpeas.Hummus makes wonderful with snacks or appetizer,
it can be serve with warm pita bread or on sandwiches.

Usually with chickpeas , I end up making punjabi chole.After trying it with falafel once , I decided to try this dip at home.

Trust me if you have never had hummus or don’t know what it is… try this simple recipe at home and I bet you would simply love it.

 

 

Prep Time : 10 mins

Cooking Time :0

Ingredients

2 cups chickpeas boiled.
1 clove garlic, chopped
4 tablespoons lemon juice
2 tablespoons tahini(Sesame seed paste)
black pepper and salt to taste
2 tablespoons olive oil

Directions || How to prepare  hummus
In a blender, add lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl.

Sprinkle with pepper and pour olive oil over the top.

Chutneys

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Collections of few famous Indian chutneys which are served with idli , dosas , samosa’s pakora’s ,chaats or even as a side dish or dips.

Some Chutneys are very good for digestions and acts as a good appetizers.

Most of the famous chutneys are coriander green chutney , coconut chutney , peanut chutney, mint chutney. These chutneys can be stored refrigerated for up-to a week.

Coriander Garlic Chutney

coriander_garlic_chutney_dsc_6933Green chutney also know as hari chutney is a rare combination of coriander and fresh garlic makes the Coriander Green Garlic Chutney flavourful, colourful and healthy!
This chutney can be used as a dip with various with pakoras, samosas, chaats, and many other Indian snacks.Watch step by step how to prepare this yummy flavorful chutney.Read more..

Coconut Chutney

coconut-chutney-dsc_6953

When it comes to south indian cuisine , the first thing comes in mind is dosa idli and chutney.
Preparing coconut chutney is very simple and each region as its own way of making this chutney.
But the chutney prepared in south region is simply mind blowing especially using bengal gram i.e. chana dal
adds a good aroma to this chutney and indeed it tastes just the way its served in restaurant.
Watch this step by step south indian restaurant style coconut chutney.Read more…

Tomato onion chutney

Tomato Onion chutneyA Tomato onion chutney also know as red chutney goes well mostly with Dosa’s or Idlis and also can be served as side dish with dal-rice or any other curry’s.
Its a simple recipe with three main ingredients -Onion , tomato and Dry red chilli.
The chutney can be stored refrigerated for 2 to 3 days.

Prep time: 10 mins

Cooking time: 5 mins

Ingredients:

1 Large Onion
1 Large Tomato
2-3 Dry Red Chilli
1-2 Garlic cloves
A Pinch of Asafoetida/Hing

Salt to Taste

For Tempering/Tadka

1/2 tsp Of Mustard Seeds –
1 tsp Of Oil

Directions || How to make tomato Onion chutney

Finely chop Onion,Garlic and Tomato.

Heat a pan or a wok and then add oil , a pich of hing, garlic,red chillies and chopped onion and saute it till all cooks well or turns soft.

Then Add Tomato and mix well till the tomato becomes soft and then turn off the lame and allow the mixture to cool.

Once cool,then grind it to a smooth paste in a blender using very little water.

For tempering, heat oil in a small pan,add mustard seeds and allow to spluttter. then add the ground paste or allow the chutney to cook for 4-5 minutes or
until the chutney gets the desired consistency. It should not get to thick.

Should be similar to the other chutney consistency. So adjust water accordingly.

Serve the chutney with hot Dosa’s or Idli’s.

Green Peanut Chutney

Green_groundnut_chutneyA peanut chutney also know as sheng (in marathi) chutney goes well with most of the Indian snacks like Dosa as well as with samosa or idlis.
The chutney can be stored refrigerated for 1 or 2 days.

Prep time: 10 mins

Cooking time: Nil

Ingredients

2 cups roasted peanut (Sheng)
1 large garlic chopped into pieces
1/2 tbsp cumin seeds
1/2 tbsp turmeric powder
4 to 6 green chillies
salt to taste

To temper:

1 teaspoon oil
1/2 tbsp mustard seed
5 to 6 pieces of curry leaves

Directions | How to make chutney

Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.

For tempering
Heat oil in a pan.Add the mustard seeds and curry leaves under ‘to temper’ and add it to the chutney. Add required salt and water mix well to combine.

Your peanut chutney is ready. Serve with idlis or dosas.

Mint Chutney

A green mint and coriander flavoured chutney also know as hari chutney goes well with most of the Indian snacks
like samosas,dhoklas as well as with tandoor or kababs .
The chutney can be stored refrigerated for upto a week.

Prep time: 10 mins

Cooking time: Nil

Ingredients

2 cups chopped mint leaves (phudina)
1 cup chopped coriander (dhania)
1/2 cup of fresh grated cocunut
1 to 2 tablespoon of lemon juice
1 tbsp sugar
4 to 6 green chillies
3 to 4 garlic cloves
salt to taste
1 teaspoon oil(optional)
1 teasppon sugar(optional)

Directions | How to make Green Mint chutney

Combine all the ingredients and then grind it to a smooth paste in a blender using very little water.
Refrigerate the chutney and use as required.

Tips

You can use litte oil and sugar to keep the color fresh.