Sunday, August 23, 2009



Ginger 1 cup (chopped)
Dry Red Chilly 6 nos
Fenugreek seeds 1 tsp
Jeera seeds 2 tsp
Tamarind paste 1 tsp
Salt to taste
Mustard seeds 1/2 tsp
Curry leaf 1 sprig
Oil 1 tbsp


Heat a pan and broil the red chilly, keep aside and then broil the Fenugreek and Jeera keep aside to cool.
-In a mixer put the Ginger, the broiled items and blend well, now add the tamarind paste, salt to taste and blend well till smooth, remove and keep aside.
-Heat the oil add the mustard seeds when it crackles add the curry leaves and pour over the chutney and mix well.
An ideal accompaniment for Dosa/ idly, can be used for a month , store in a glass or ceramic jar and keep refrigerated.

Sunday, August 16, 2009



Lemon 3 nos (extract the juice and keep aside, add a pinch of salt to this)

Dried Red Chilly 8-10 Nos

Fenugreek seeds 1 tsp

Mustard 1 tsp

Salt to taste.

-Heat a pan and broil the red chilly on medium heat, till the hot aroma comes out ensure not to burn it, then add the fenugreek and mustard seeds ,broil and cool.

-Put all the broiled items in a mixer and make a coarse powder, then add the Lemon juice, spoon by spoon and blend well until a good smooth and thick paste, add salt to taste and mix well.

-Serve with dosa or Idly, this has to be stored in a glass or ceramic jar and used for a month
Three chutneys this time, Guava Chutney,Lemon Chutney and Ginger Chutney, the Lemon & Ginger can be preserved for a month in the fridge preferably, theses are ideal accompaniments for Idly, Dosa or Chapatti......... Try them out



Guava 1 cup (peel the guava and remove as many seeds as possible)

Tomato 2 nos ( remove skin and seeded)

Tu var Dal 2 tbsp

Green Chilly 2 nos (seeded)

Salt to taste

Oil 2 tbsp

Mustard seed 1/2 tsp

Small sprig of curry leaves.

Heat a Kadai and Broil the Dal till Nice and brown, ensure not to burn it, keep aside.

-In the same Kadai pour 1 tbsp of oil, when hot add the guava's and saute, then add the then add the tomato and green chilly saute till it is almost dry, remove from fire and cool.

-In a Mixer first grind the Dal then add the mixture that is cooled and blend well till a smooth paste add required salt,transfer to a bowl , heat oil add the mustard when it crackles add the curry leaves and pour this over the chutney, mix well and serve.

Saturday, August 8, 2009

Here back with a few chutneys that are absolutely on a diversified recipe, try it out and whip your palate. Peekankai known as (RIDGE GOURD) is a very healthy vegetable with a lot of nutrient values a wide variety of dishes can be made in the Indian cookery, here is a chutney tried , absolutely healthy and yummy.

Peekan Kai (Ridge gourd) 2 cups (scraped & cut into cubes)
Tomato 1 cup (chopped)
Onion 1/2 cup ( chopped)
Green chilly 3 nos ( seeded)
Jeera 1 tsp
Ginger 1 tbsp (finely chopped
Salt to taste
Coriander for garnish

Take a heavy bottomed pan , when hot put the veg. tomato, onion green chilly and saute on medium heat the water contents from the veg and tomato should be sufficient, then add the ginger and jeera saute till every thing is well mixed and the water contents is completely dry, add salt at this stage and mix well.Let it cool for a while.
-Mash it in a Pestle /Mortar preferably or use a blender after cooling completely, Let it be done coarse it tastes better.
-You can also add 1 tsp of lemon juice if you wish, garnish with coriander and serve as an accompaniment with rice/Dal or rasam it goes very well