उपासाचि कैरी चि चटणी | RAW MANGO CHUTNEY FOR VRAT/FAST/UPAAS/UPWAS

If you are craving for some hot,spicey,savory,tangy or in short "Chatpata" food while obesrving the fasts, this recipe is the perfect answer then.It is Hot,Spicey,tangy,sweet and brings great delight to your soul.

I was so craving for some spicey food for my taste buds and came uop with this ultimate "Teekhi Chatpati Chutney".Very simple to make.

INGREDIENTS:

1. Raw Mango or Kairi - 1 (Peeled and chopped)
2. Green Chillies - 5 (Chopped)
3. Salt to Taste
4. Jaggery - 1/4 Cup
5. Red Chilly Powder - 1/2 Tsp(Optional)
6. Roasted Peannut powder - 1/2 Cup (Coarse texture preffered)

STEPS:

• Add Raw Mango,Green Chillies,Jaggery,Red Chilly Powder and Salt to blender.
• Blend it until it becomes puree.
• Take it out in a bowl.Add the Coarse Roasted Peanut Powder and mix well.I prefer to keep it coarse because itbrings nice crunchy texture while eating.
• Chutney is ready to serve.It can be served with Sabudana Khichadi,Vrat Cutlets,Vari chi Khichadi,Shabudana Vade,Shabudana Thalipeeth etc.

CHUTNEY PODI - KIDS FRIENDLY

      "Podi" means powder.This Chutney podi in simple words is "Powdered lentils" with Red chillies and Curry leaves.It is a seasoning full of nutrients.
       BUT!!! The recipe I am going to share does not contain Red Chillies at all and is definitely a great option for keeds.It tastes tangy and sweet because of Tamarind and Coconut in it.
This is used as seasoning for Idli,Dosa.Also goes perfect with Rice,Chapati,Uppit/Upma.Pohe,Oats and anthing you like.

INGREDIENTS:

1. Chana Dal or Chickpea Split - 1/2 Cup
2. Urad Dal or Black Gram Split(skinless) - 1/2 Cup
3. Dry Coconut - 1/2 Cup
4. Curry Leaves - 1/2 Cup
5. Tamarind - 1Tsp
6. Salt to Taste
7. Sugar - 1 Tsp (Optional)
8. Oil - 2 Tsp (1 Tsp each Dal)

STEPS:

• With a little oil dry roast Both the Dals,Curry leaves,Coconut Powder and Tamarind.
• Roasting Coconut - No need to add oil as Coconut has oil in it.Only think to take care about is,do not over heat the pan you are roasting.Try to keep it below medium flame or else Coconut can over rost resulting in bitter taste.
• Roasting Tamarind - When all the ingredients are roasted and transfered to differnt container,Just put the flame off the pan and add tamarind.Just keep flipping for a minute or two.The heat remaining in pan is enough to raost it.
• Once the mixture cools down,add Salt and Sugar.
•  Grind everything well until you get the texture you want for Chutney.
• You can grind it to smooth Powder or you can have it Coarse.
• With little Ghee or Oil, it makes a very tasty and refreshing Seasoning.
• Can also be used dry.
  

TIPS:

• You can always add Dry Red Chillies if you like.I have not added it because this Podi is mainly for Kids.
• Mix with Cream Cheese and make delicious and healthy Cream Cheese Sandwich.

लसणाचि चटणि | Garlic Chutney | ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ | Garlic Chutney

This is the chutney found in Maharashtra and most of Karnataka.Main ingredients is garlic along with dry coconut.Tales less than 5 minutes to make.There are many versions where sesame seeds and peanuts are added too.but this version just awesome and goes perfect with chapati, roti, rice etc

Ingredients :

1. Dry grated cocnut or Coconut flakes - 1 Cup
2. Garlic cloves - 1/4 Cup
3. Kashmiri Red Chilli Powder - 3 Tbsp
4. Cumin seeds - 1 Tbsp
5. Salt to taste
6. Sugar - 1 Tbsp (Optional)

Steps :

• Add all the ingredients to the grinder and grind it as much as you can.
• Stop the grinder after every 30 seconds,give a mix and grind again.It stars loosing oil and then your chutney is ready. 

TIPS :

• Depending upon the Coconut, the chutney may remain dry.In that case, add 2 Tbsp of edible oil and grind again.
• Keep in ait tight container.
• Try this : Add butter to chutney.Apply this mixture to the bread and grill it.The out put you get is just heavenly.Same applies to Chapati or Roti.

QUICK CHUTNEY FOR IDLI / DOSA / VADA / PAKODA

Yes!!!!! It just takes not more than five minutes to prepare.And believe me, taste is just heavenly.
 Let us see how to prepare this.

The following measurement makes around 4 bowls(Standard Size) of chutney and depending upon the consistency.

Ingredients :

1. Grated Dry Coconut - 1 Cup (Now a days, it is easily available in the market)
2. Green chillies - 2, chopped (No need to be chopped finely)
3. Garlic Cloves - 2 to 3
4. Gingler - 1/2 inch ,chopped
5. Salt to taste
6. Sugar - 1 Tea Spoon (Optional)
7. Buttermilk - 2 Cups
8. Oil - 1 Table spoon
9. For Tadka - Cumin Seeds and Mustard seeds (1/2 Tea Spoon each),Udad Daal or Split Black Gram(1 Tea spoon), Asafoetida and Turmeric powder (1/4 Tea Speen each), 2 Dried red chillies.

 STEPS :

• Except buttermilk and Oil, Transfer all the ingredients to grinder and grind well and transfer this dry chutney to a bowl.
• To this add the butter milk.Depending upon the consistency of chuteny you prefer, you can adjust the quantity of buttermilk.Mix it well.At this point, chuteny is ready but without Tadka
• In a pan, heat the oil.First add Mustard and Cumin seeds.After they start to splutter,add Udad daal and let fry on low heat.Flame should be low to just medium, because we do not want Udad daal to over burn.The Cruchy daal adds very nice aroma to this chutney
• Put down the flame and Hing or Asafoetida,Turmeric and Dry chillies immediately and stir with spoon.Using this technique will save Hing,Turmeric and Chillies from over burning.
• Pour this Tadka on the Chutney and mix well.
• Chutney is ready to serve with Idli,Dosa,Vada etc.The tangy taste of curd is what makes this chutney so special

TIPS :

• You can serve withou tadka too.But, Tadka adds nice flavor :)
• If butter milk is not ready, just do this : After you take out chutney from the grinder, add yogurt or curd,some water and blend it and add it to the chutney
• If you are curd lover,you can just blend the curd without water and add to this Chutney

Chat Chutney without Tamarind

Surprised???? But it is true.I thank my friend Kriti, from whom I learnt this non acidic cutney.Usually this chat chutney consists of Tamarind.We all know that Tamarind is acidic.It definitely leads to acidity if eaten with empty stomach.I did this mistake once.I and my family was in search of Indian Restaurant.Finally we found one.I was very hungry and attacked Samosa and this chat chutney which was being served as starters.And needless to say,I spoiled my whole day with unbearable headache out of acidity.

But thankfully,I found this nice recipe to make chat chuteny.Now you too can as many chat items as you wish as starters without having tension of such silly incidents.It tastes as goods as traditional tamarind chutney.

Believe me,it is really a great item and very easy to make.

Ingredients :

1. Jaggery - 1 Cup
2. Sugar - 1 Cup
3. Amchur or Dry mango Powder - 1/2 cup
4. Water - 4 Cups
5. Cumin and Coriander powder(Roasted) - 1 Tea spoon each.
6. Salt to taste

Steps :

• In the, water add Sugar and keep to heat up on medium flame.
• As soons as you the Sugar is melted,add  Amchur powder and salt and let the mixture boil at low to medium flame.
• If needed, add more water and let Amchur boil well.
• Add Jaggery and let it melt.
• Add Cumin and Coriander powder.
• Put the flame off.
• The chutney is ready to be served with Samosa,Kachori or any chat

TIPS:

• Even if the chutney is very watery,do not worry.As it cools down, it gets thickened.
• If you feel that it is still watery even after cooled down.Boil it for some more time and let it cool down again. 
• Add Jaggery at the later part to avoid as Jaggery gets  burnt quickly.

कैरीचि चटणि/ಮಾವಿನ ಕಾಯಿ ಚಟ್ನಿ/Kairi chi Chutney

'Maavin Kaai' is kannada name for Green Mango.It is called 'Kairi' Marathi and HIndi.
This is my all time favorite chutney as it has sweet, bit spicy,tangy taste. It is a perfect combination with chapti,parathaetc.I love eating this with Uppit and Pohe too.Definitely give a try :)

Ingredients :

1. Green Mango - 1
2. Jaggery shredded - 1 cup (Use the one which is soft)
3. Kashmiri Red chilli Powder - 5 tea spoons.Vary the amount according to the type of chilly poweder you are using.
4. Salt to taste
5. Roasted peanut powder - 1/2 cup
6. For Tadka  - 3 teaspoon of Oil,1/2 teaspoon mustard and cumin seeds, 1 tea spoon of fenugreek seeds (Methi seeds), 1/4th tea spoon of hing and turmeric.

Steps :

• Peel the mango and make the pieces of around 1 inch.
• To that ,add jaggery,salt,Red chilli powder
• Grind well in the grinder and take out in a bowl
• Add roasted peanut powder to it and mix well
• Heat up oil, add mustard,cumin and fenugreek seeds.Once you are sure that they are fried well,put off the flame and add hing and turmeric powder.
• Pour this tadka on the chutney

TIPS :

• Adding fenugreek might seem bit weird but these crispy seeds ad a unique taste to this chutney.

Make sure that seeds are fried well. When you smell the aroma of fenugreek seed coming from oil, it means they are fried well.If they remain uncooked then they are the biggest spoilers here.At the same time, do not over fry too.

• Add peanut powder separately this gives crunchy texture to chutney and you will feel the crunch while eating.Do not mix it with ingredients while grinding them.
• If you like more hot taste, you can increase quantity of red chilli powder according to your wish
• When refridgerated,remains good for months.