Home Food & Drink Recipes Chatpati Chutney and Delicious Ready-Powder Recipes

Chatpati Chutney and Delicious Ready-Powder Recipes

Chutney recipes

The Chutneys are an important part of any Indian menu since ages. A plate without chutney looks and is considered incomplete and all Indians feels as if something is missing. They have become an important part of Indian Meal.

Same is the case with ready to use powders , the masalas. These have become an eminent part of every kitchen in India, be it a household or a kitchen in a restaurant or the hotels. Most of the families prefer their own masala mix hence they prepare all of it at home.

Mouth-Watering Chutneys

Coriander Chutney with Coconut Recipe

1 bunch coriander leaves
2-3 tbsp coconut
2 green chillies
2-3 dry red chillies, roasted
A small piece ginger
2-3 garlic flakes
1 small onion
Juice of 1/2 a lemon
Salt to taste

Method :Blend all the above in a mixer to a smooth paste adding a little water. Can be refrigerated for about 1-2 days. So easy to prepare, can be eaten with Chapathis, Rotis or Idli.

Coriander Chutney with Tomato Recipe

Fresh coriander leaves(cilantro) – 1 cup
Tomato – 1 large
Grated coconut – 1/2 cup
green chillies – 2
tamarind – a pinch
Salt – to taste

Method :Wash fresh coriander leaves and pick the leaves from the stem. Cut the tomato into medium sized pieces. Add the other ingredients and grind it in the blender into a thick paste.

Heat 3 spoons oil in a fry pan, add mustard seeds. When it splatters, add urad dal. Add the ground paste and fry till the raw smell disappears.

Curry leaves Chutney recipe

Curry leaves-1 ½ cups
Ginger-1/2 piece
Red chillies-6
Urad dal-1tsp
Salt-to taste
Asafoetida-a pinch
Tamarind pulp-1 tbsp

Method :Heat oil in a pan. Fry the urad dal till light brown in colour. Add whole red chillies and asafetida and fry for few minutes. Remove from fire. Wash and chop the curry leaves and fry them slightly. Ground the fried curry leaves with red chillies,asafoetida,ginger and the salt.

Green Chutney Recipe

15 green chillies
1/2 cup coriander
1/2 lemon
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clove garlic

Method :Put all the ingredients , except oil and asafoetida , in a small mixer. Heat the oil and add the asafoetida and put in the mixie. Run the mixie till a smooth chutney is obtained. Try using no water or as little as possible to make the chutney keep longer. Add water as and when required. Store in a clean glass bottle.

Mint Chutney Recipe

1 bunch mint leaves, washed and chopped
1 small onion, chopped
3-4 cloves garlic, crushed
1 small piece ginger, sliced
4-5 green chillies, chopped
1 tsp coconut(optional), shredded
2-3 tsp lemon juice
1 tsp cumin seeds or powder
1 tsp urad dhal
1 tsp channa dal
Salt to taste

Method :Fry all these in a little oil, one by one. Blend to a smooth paste using a little water. Serve With Dosas, Idli or Rotis.

Peanuts Chutney Recipe

Peanuts-50 grams
Red chillies-6
Asafoetida powder-1/2 tsp
Scraped Coconut-2 tsps
Medium sized onion-1
Tamarind-lemon sized soaked in the water.
Salt-to taste

Method :Heat little oil in the pan and fry the red chillies, asafoetida, peanuts. Then grind it along with the scraped coconut, tamarind (squeezed), salt. Then garnish with fried urad dhal,mustard seeds and Bengal gram. Decorate with coriander leaves.

Radish Chutney Recipe

1 1/2 cups of grated white radish
5-6 tbsp scraped fresh coconut
3 green chillies
5-6 garlic flakes, crushed
3-4 peppercorns
1 small piece ginger
1 tsp tamarind juice
Salt to taste
1 tbsp cooking oil
1/2 tsp mustard seeds
1 sprig curry leaves

Method :Blend together the coconut, tamarind, peppercorns, green chillies and the ginger. When it’s almost smooth in texture, add the garlic, salt to taste and the grated radish. Run the blender for about 3-4 secs. The radish and garlic should be about a quarter mashed up. Remove from the blender and season with mustard seeds and curry leaves.

Spicy Mango Chutney Recipe

3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2″ piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil

Method :Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made. But if you are of the impatient kind, go aheadand use the coffee grinder but make sure that the powder is a little coarse.

Set aside and Heat the remaining oil and add the hing and mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature.

Store in an airtight container. If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week. Store it in airtight containers in the fridge.

Tomato Chutney Recipe

Red chillies-6
Salt-to taste
Asafoetida – a pinch
Oil to fry

Method :Chop the tomatoes into fine pieces.
Fry this in little oil along with red chillies and salt and grind it into smooth paste. Fry mustard seeds,Bengal gram,urad dhal & asafoetida in little oil and pour on the chutney. Mix well and Serve with chapathi, curds bath, idli,etc.

Tomato Chutney Recipe

2 medium tomatoes, choppped
1/2 tsp hing(asoefetida)
1 tsp mustard seeds
1/2 tsp methi(fenugreek) seeds
1 tablespoon coconut, shredded
3 tsp red chilli powder
1 tsp dhania (coriander) powder
1/2 tsp turmeric powder
1 very small ball of tamarind , de-seeded
1 small onion, minced finely
2 clovettes of garlic, minced finely
Salt to taste
3 tablespoons oil for frying

Method :Heat 1/2 the amount of oil and add the methi. Fry for a minute and then add the tomatoes.Fry till the tomatoes turn soft. Blend this into a smooth paste, along with the tamarind and the coconut. Set aside.Heat the rest of the oil and add the chopped garlic and onion.

Fry till the onion turns translucent and the garlic browns. Now add the spices(red chilli, turmeric and dhania) and fry for half a minute. Add the blended paste, salt and hing and heat through. Goes very well with plain rice or chapati.

Ready-Powder Recipes

Chaat Masala Powder Recipe

4 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp ajwain (thymol) seeds
2-3 whole dry red chillies
3 tbsp black salt crystals
1/2 tsp citric acid
1 tbsp dry mango powder (amchoor)
1 tbsp salt
2 tsp garam masala
1 tsp white/black pepper (optional)

Method :Roast the first 3 ingredients seperately and powder them with the chillies, black salt and citric acid. Mix in the remaining ingredients. Store in an airtight container.

Garam Masala Powder Recipe

Garam Masala is a mixture of different spices and is usually added at the end of a preparing a dish. It is used in many Indian cooking dishes and adds flavour and smell.

Black Cardamom Seeds – 30 grams
Cloves – 15 grams
Cinnamon – 1 inch piece
Black Cummin Seeds – 20 grams
Peppercorns – 20 grams
Nutmeg (optional) – a pinch

Method :Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. You can make a larger quantity of this by using the above ingredients in the same ratio.

Masala Powder Recipe

4 tsp ground coriander
3 tsp ground cummin
4 tsp garlic powder
4 tsp paprika
3 tsp ground ginger
2 tsp mango powder
1 tsp dried mint
3 tsp deep red coloring
1 tsp chilli powder
1 tsp yellow colouring)

Method :Mix all together and store.
The coriander and cumin powders must be freshly ground.Use as required
Store well in an airtight container.

Rasam Powder Recipe

5-6 dry red chillies
1/2 tbsp cumin seeds
1 tbsp toor dal
1 tbsp coriander seeds
1 tsp peppercorns
1 tsp dry curry leaves
Ghee for roasting

Method :Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. This will keep well for months in a airtight container. You can make a larger quantity of this by using the above ingredients in the same ratio.

Sambar Powder Recipe

Whole red peppers -250 gms
Coriander seeds – 250 gms
Toor Dal – 200 g
Gram dal – 200 g
whole black peppers – 25 g
asafoetida – a pinch

Method :Roast the above ingredients and grind into a nice powder and store in an airtight container.

Tamarind Powder Recipe

1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of asoefetida
4 tsp peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsp white sesame seeds
2 sprigs curry leaves
2 tsp urad dal (black gram dal)
1 tsp channa dal (bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds

Method :Roast the coconut and set aside. Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic to a fine powder using a mixer and set aside. Mix in the coconut gratings and powder once again. Set aside.

Heat some oil and add the remaining mustard seeds, red chillies, urad dal, channa dal, peanuts, and sesame seeds and curry leaves. When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well. Add salt to taste. The liquid will start boiling.

Now add the powdered masala and simmer till you get a sticky masala. Heat through and cool. This will keep well for a month in an airtight container if refrigerated. Mix this with plain cooked rice to get “puliyogare” or tamarind rice.