Spicy Apple Chutney

Overview
A chunky spicy chutney made with granny smith apple. My mom used to make this chutney with green mangoes. The sweet and tart taste of the green apples mixed with the spices adds a delicious and unique flavor to this chutney. This chutney can be used as a condiment with any rice or Indian bread.

Spicy Apple Chutney

Spicy Apple Chutney Ingredients

Ingredients
Granny smith apples - 2 medium ones cleaned and finely chopped
Ginger finely chopped - 2 tablespoon
Garlic finely chopped - 2 tablespoons
Green chilly finely chopped - 1 teaspoon
Finely chopped shallots or red onions - 1/2 cup
Curry leaves - 3 sprigs
Whole coriander seeds - 2 tablespoons
Whole red chilly - 4 - 6
Fenugreek seeds - 1 teaspoon
Asafoetida powder  - 1 teaspoon
Turmeric powder - 1 teaspoon
Mustard seeds 1 teaspoon
Lemon Juice - Juice i 1 big lemon
Oil 3 tablespoons
Salt to taste

Steps
1. Clean and chop the granny smith apples into small bite size pieces with skin. Mix apples with salt, 1/4 teaspoon turmeric powder and lemon juice and keep aside for about 1 hour.
2. Dry roast the coriander seeds, whole red chillies  and fenugreek seeds separately and grind to a smooth powder and keep aside.
3. Heat oil in a pan. when the it gets hot add the mustard seeds. once the seeds splutter add the finely ch oped ginger, garlic, onions and curry leaves and saute few minutes till the onions start to turn light brown.
4. Add the spice powder, 3/4 teaspoon turmeric powder and asafoetida powder to the sauteed onion mixture. Mix well. Add the marinated chopped apples to this and mix well. Cover pan with lid and cook on low flame till apples are cooked well and soft.

Cranberry Chutney

Overview
A delicious chutney that can be made with left over fresh cranberries. The sour and tart taste of cranberries mixed with the sweet taste of fresh grated coconut adds a very unique flavor to this chutney. A simple chutney that can be used as a condiment with any rice or bread.

Cranberry Chutney Ingredients

Cranberry Chutney

Ingredients
Fresh Cranberries 1/4 cup
Fresh grated coconut - 1/2 cup
Green chilly 4 - 6(depending on how spicy you like)
Ginger finely chopped - 1 teaspoon(optional)
Shallots - 4 - 6 (optional)
Coriander leaves - 1/4 cup
Mustard seeds - 1 tablespoon
Whole red chilly broken into 2 inch pieces - 3 - 4
Curry leaves - 2 sprigs
Oil - 2 tablespoon
Salt to taste

Steps
1. Grind the fresh grated coconut, green chilly, cranberries, coriander leaves and optional ingredients if using with 1/4 cup warm water and salt to a smooth paste keep aside.
2. In another pan heat the oil. When the oil gets hot add the mustard seeds and let it splutter. Add the Whole red chilly pieces and curry leaves. Turn off heat. Add this mixture over the ground chutney.

Ambhazanga (Hog Plum) Chutney

Overview
Ambhazanga is very good fruit to make chutney. It tastes kind of like raw mangoes. A very simple chutney that is easy to make and goes well with any rice and Indian breads. This chutney especially goes well with biriyani or any fried rice.

Ambhazanga Chutney

Ambhazanga Chutney Ingredients

Ingredients
Ambhazanga - Peeled and cut into pieces - 1 cup
Fresh grated coco nut - 1 cup
Shallots peeled - 10
Ginger 1 inch piece
Green chilly 6 - 8
Curry leaves - 4 sprigs
Salt to taste

Steps
Mix all the ingredients in a blender with 1/4 cup hot water and grind to a smooth paste. Serve with any Fried rice or biriyani.

Tomato Chutney

Overview
A simple tomato chutney that goes very well with Dosa, Idly or rice. You can make it as spicy as you like by adjusting the amount of dry whole red chillies. This is a easy way to preserve  tomatoes since this chutney can be saved in a clean container in the refrigerator for weeks. The touch of asafoetida powder gives this chutney a special aroma and the fried Urdu Dal adds a nutty flavor to this chutney.

Tomato Chutney

Tomato Chutney Ingredients - Chopped Tomatoes, Urdu Dal,
Whole Red Chillies and Asafoatida powder

Ingredients
Chopped plum tomatoes - 2 cups
Urdu Dal - 1 tablespoon
Whole dry Red chilly -  8 - 10
Curry leaves  - 2 sprigs
Asafoetida powder 1/4 teaspoon
Mustard seeds - 1 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Oil - 5 tablespoons

Steps
1. Heat 3 tablespoons oil in a pan. When the oil gets hot add the Urdu Dal and fry on medium flame till the Urdu Dal turns light brown.
2. Add the whole5 red chillies to the oil with Urdu Dal and fry few more minutes. Add the chopped tomatoes along with salt and turmeric powder.
3. Mix well cover lid and cook and low flame till the tomatoes are cooked well and soft and most of the water has evaporated. Add the Asafoetida powder and mix well. Turn off heat and let this cool to room temperature.
4. Blend the cooked tomato mixture in a blender to a smooth paste.
5. Heat 3 tablespoon oil an a pan. When the oil gets hot add the mustard seeds. After the seeds splutter add the red chilly pieces to this along with curry leaves and fry few minutes.
6. Add the blended tomato paste to this oil mixture and stir till this comes to a boil. Lower the heat and let this cook for few minutes till you get a thick chutney.

Serve with Dosa, Idly or rice.

Kerala Raw Mango Chutney( Pacha Manga Chamandhi)

Overview
A delicious mango chutney made with raw sour mangoes, green chilly, ginger, shallots and curry leaves. This is my favorite chutney and it goes well with any rice and biriyani. Whenever I get raw mangoes I make this chutney. We can add this chutney to sandwiches too to add a spicy sour touch. The amount of mangoes used for the chutney depends on how sour your mango is. The mango I got is not that sour so have used about one and half cups of raw mangoes.

Green Mango, Fresh Grated Coconut, Ginger,
Green chilly, Shallots and curry leaves

Green Mango Chutney

Ingredients
Raw green mangoes peeled and cut into chunks - 1 1/2 cup
Green chilly 6 - 8
Ginger 1 inch piece cut into pieces
Freshly grated coconut - 1 cup
Curry leaves 3 sprigs
Shallots 1/4 cup

Steps
Add all ingredients in a blender and add about half cup water and blend to make a smooth chutney.
Serve with and rice dish or briyani.

Mint Chutney

Overview
This green tangy mint chutney goes well with fried Indian appetizers like Pakodas, samosas and kabob's. This is a very flavorful and easy to make chutney that goes very well with grilled lamb and chicken too. You can make it as spicy as you like by increasing the number of  green chillies. For mild chutney just use one green chilly.

Mint Chutney

Ingredients
One cup Mint leaves
Half cup Cilantro leaves
Tamarind pulp 1- 2 tablespoons
Green chilly 1 - 4
Shallots 2 - 3
Salt to taste
Sugar 1/4 teaspoon
5 -6 tablespoon water

Steps
Grind all ingredients in a blender with water to make a smooth thick chutney. Serve with grilled meat or any fried appetizers as a dip.

Mint Mango Chutney

Overview
The refreshing taste of mint combined with the sour taste of green mango make this a perfect condiment for fried rice,  biriyani and all kinds of Indian breads. Fresh grated coconut is the base of this chutney. Mint leaves, green mangoes, ginger, green chilly ground with fresh grated coconut is an easy a delicious chutney to make.

Mint Mango Chutne

Ingredients
Fresh Mint leaves - 1 cup
Green mangoes cut into pieces - 1/2 cup
Ginger 1/2 inch piece
Green chilly - 4 - 5
Fresh grated coconut - 1 cup

Steps
1. Wash the mint leaves well and keep aside.
2. Peel the ginger and make to small pieces.
3. Mix the fresh grated coconut, mint leaves, ginger, green mango pieces and green chillies in the blender with about half cup water and make it into a smooth paste.

Transfer to serving dish and chutney is ready to serve.

Chutney Powder

Overview
This chutney powder is served with Idli and Dosa. The Chutney powder is mixed with sesame oil or any oil of your choice just before serving to make a paste. The dry roasted Dal's gives this chutney powder a nutty aroma and unique texture.

Chutney Powder

Idli with Chutney powder Sambar and Coconut Chutney

Ingredients
Whole white Urdu Dal - 1 1/2 cup
Channa Dal - 3/4 cup
Tuvar Dal - 3/4 cup
Dried shredded coconut(optional) - 1/2 cup
White sesame seed - 1/2 cup
Whole red chillies - 10 - 12
Asafoetida - 1 teaspoon
Salt to taste

Steps
1. Dry roast the Dal's separately in a pan till golden brown

2. Roast dry coconut and sesame seeds also till they are golden brown.

3. Dry roast the red chillies.

4. When the dry roasted ingredients have cooled to room temperature grind this coarsely in a coffee blender or grinder.

5. Add salt, asafoetida and mix well. store in an airtight container.

Just before servicing mix 3 tablespoons of chutney powder with one teaspoon of oil and mix well and serve with Idli or Dosa. Enjoy.

Peanut Chutney

Overview
This Chutney goes very well with Idly or Dosa. You can make it as spicy as you like. Fresh roasted peanuts is ground with red whole chillies and tamarind. This chutney can be used as a dipping sauce too.

Peanut Chutney

Ingredients
Roasted Peanuts - 1 cup
Tamarind the size of a walnut
Whole red chilly 5 - 7
Salt to taste

To Garnish
Mustard seeds - 1/2 teaspoon
Whole red chilly - 2 broken to pieces
Curry leaves - 2 sprigs
Olive oil - 2 tablespoons

Steps
1. Soak the tamarind in warm water and squeeze out the pulp.

2. In a blender add the peanuts red chilly and tamarind and make a smooth paste adding salt and water as needed. Transfer to a serving dish and keep aside

3. In another pan heat 2 tablespoons of oil in pan. When the oil gets hot add the mustard seeds. Once the seeds splutter add the broken pieces of red chilly and curry leaves. Turn of the heat and add this to the prepared chutney.

Serve this chutney with Idly or Dosa