Chutney: The Ideal Accompaniment for Dosa and Idli https://satyamskitchen.com/recipe/category/chutney/ Fri, 26 Jul 2024 13:22:56 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://satyamskitchen.com/wp-content/uploads/2024/03/favicon-32x32-1.png Chutney: The Ideal Accompaniment for Dosa and Idli https://satyamskitchen.com/recipe/category/chutney/ 32 32 Hinga Chutney: Asafoetida Flavored Chutney https://satyamskitchen.com/recipe/hinga-chutney/ https://satyamskitchen.com/recipe/hinga-chutney/#respond Mon, 22 Jul 2024 13:12:05 +0000 https://satyamskitchen.com/?p=8946 Also Known As Main Ingredients for Hinga Chutney Tips for Hing Ki Chutney Serving Suggestions for Hinga Chutney Hinga Chutney pairs perfectly with idlis and dosas, making for a flavorful South Indian breakfast. Chutney Recipe Suggestions Have you tried this recipe? Mention us @satyamskitchen and tag #satyamskitchenrecipes]]>

Also Known As

  • Hing Ki Chutney (हींग की चटनी) in Hindi
  • Hingad Chutney (ಹಿಂಗದ ಚಟ್ನಿ) in Kannada
  • Perungayam Chutney (பெருங்காயம் சட்னி) in Tamil
  • Inguva Pachadi (ఇంగువ పచ్చడి) in Telugu
  • Kaya Chutney (കായ ചട്ണി) in Malayalam

CategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time2 minsTotal Time12 mins

Ingredients for Hinga Chutney

 3/4 Cup Coconut, Grated
 4-6 Dry Red Chillies
 1/4-1/2 Tsp Asafoetida
 A small piece Tamarind
 1 Tsp Oil
 Water
 Salt, To Taste
Seasoning
 2 Tsp Oil
 1/2 Tsp Mustard Seeds
 1/2 Sprig Curry Leaves

Directions for Hinga Chutney

Grind the Ingredients
1

Fry the dry red chillies in a few drops of oil, then transfer them to a plate.

2

In the same pan, heat a few drops of oil and add asafoetida. Fry for 5-6 seconds, then remove from heat.

3

Grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida, and salt with a little water to make a paste.

4

Transfer the mixture to a bowl and add more water to adjust the consistency to medium thick. Finally, add the seasoning and mix well.

Prepare the Seasoning
5

For the seasoning, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and turn off the heat. Add this to the chutney.

Ingredients

 3/4 Cup Coconut, Grated
 4-6 Dry Red Chillies
 1/4-1/2 Tsp Asafoetida
 A small piece Tamarind
 1 Tsp Oil
 Water
 Salt, To Taste
Seasoning
 2 Tsp Oil
 1/2 Tsp Mustard Seeds
 1/2 Sprig Curry Leaves

Directions

Grind the Ingredients
1

Fry the dry red chillies in a few drops of oil, then transfer them to a plate.

2

In the same pan, heat a few drops of oil and add asafoetida. Fry for 5-6 seconds, then remove from heat.

3

Grind the grated coconut, roasted red chillies, tamarind, roasted asafoetida, and salt with a little water to make a paste.

4

Transfer the mixture to a bowl and add more water to adjust the consistency to medium thick. Finally, add the seasoning and mix well.

Prepare the Seasoning
5

For the seasoning, heat oil and add mustard seeds. Once they start to splutter, add curry leaves and turn off the heat. Add this to the chutney.

Notes

Hinga Chutney
IngredientsDirections

Main Ingredients for Hinga Chutney

  • Coconut: Adds a creamy, nutty base to the chutney.
  • Dry Red Chillies: Provides heat and flavor. Adjust quantity based on desired spiciness.
  • Asafoetida: Adds a unique, pungent flavor and helps in digestion.
  • Tamarind: Adds a tangy taste and balances the chutney’s flavors.
  • Oil: Used for frying the spices and making the seasoning.
  • Salt: Enhances the overall flavor of the chutney.
  • Water: Adjusts the consistency of the chutney.

Tips for Hing Ki Chutney

  • Adjust Spice Level: You can increase or decrease the number of dry red chillies based on your heat preference.
  • Consistency: If the chutney is too thick after grinding, add a little more water to achieve the desired consistency.
  • Roasting Asafoetida: Be careful not to burn the asafoetida while frying; it should be lightly roasted to release its flavor.

Serving Suggestions for Hinga Chutney

Hinga Chutney pairs perfectly with idlis and dosas, making for a flavorful South Indian breakfast.

Chutney Recipe Suggestions

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

]]> https://satyamskitchen.com/recipe/hinga-chutney/feed/ 0 Roasted Chana Dal Chutney: Hotel Style Chutney for Idli & Dosa https://satyamskitchen.com/recipe/hurigadale-chutney/ https://satyamskitchen.com/recipe/hurigadale-chutney/#comments Fri, 19 Jul 2024 13:51:26 +0000 https://satyamskitchen.com/?p=8897

Hurigadle Chutney or Roasted Chana Dal Chutney is a flavourful South Indian condiment made from roasted split chickpeas, ideal for dosas and idlis.]]>

Also Known As

  • Roasted Chana Dal Chutney or Puffed Gram Chutney in English.
  • Hurigadale Chutney (ಹುರಿಗಡಲೆ ಚಟ್ನಿ) or Putani Chutney (ಪುಟಾಣಿ ಚಟ್ನಿ) in Kannada.
  • Hurigadle Tenginakayi Chutney (ಹುರಿಗಡಲೆ ತೆಂಗಿನಕಾಯಿ ಚಟ್ನಿ) in Kannada.
  • Pottu Kadalai Chutney (பொட்டு கடலை சட்னி) or Udacha Kadalai Chutney (உதச்ச கடலை சட்னி) in Tamil.
  • Commonly known as Hotel Style Chutney.

CategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsTotal Time10 mins

Ingredients for Roasted Chana Dal Chutney

 ½ cup Roasted Chana Dal Chutney (ಹುರಿಗಡಲೆ - Hurigadle)
 1 cup Coconut (ತೆಂಗಿನಕಾಯಿ - Tenginakayi), Grated
 Green Chillies (ಹಸಿ ಮೆಣಸು - Hasi Menasu), Broken into half
 1 tsp Oil (ಎಣ್ಣೆ - Enne)
 Tamarind (ಹುಣಸೆ - Hunase)
 Salt (ಉಪ್ಪು - Uppoo), To taste
 Coriander Leaves (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು - Kottambari Soppu)
 ½ cup Water (ನೀರು - Neeru)

Directions for Roasted Chana Dal Chutney

Roasting the Chillies
1

Heat a pan over medium flame and add some oil.

2

Roast the green chillies for a minute and set them aside.

Preparing the Chutney Base
3

In a mixer jar, combine roasted gram, coconut, roasted green chillies, tamarind, salt, and water.

4

Grind the mixture to a smooth paste.

Adding Coriander Leaves
5

Add coriander leaves to the same mixer jar with the paste.

6

Grind for about 5 seconds, ensuring the leaves are not completely ground into a paste.

Adjusting Consistency
7

Add some water to the mixture to achieve a runny consistency for the chutney.

Serving
8

Serve the chutney with steaming hot idlis. Enjoy!

Ingredients

 ½ cup Roasted Chana Dal Chutney (ಹುರಿಗಡಲೆ - Hurigadle)
 1 cup Coconut (ತೆಂಗಿನಕಾಯಿ - Tenginakayi), Grated
 Green Chillies (ಹಸಿ ಮೆಣಸು - Hasi Menasu), Broken into half
 1 tsp Oil (ಎಣ್ಣೆ - Enne)
 Tamarind (ಹುಣಸೆ - Hunase)
 Salt (ಉಪ್ಪು - Uppoo), To taste
 Coriander Leaves (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು - Kottambari Soppu)
 ½ cup Water (ನೀರು - Neeru)

Directions

Roasting the Chillies
1

Heat a pan over medium flame and add some oil.

2

Roast the green chillies for a minute and set them aside.

Preparing the Chutney Base
3

In a mixer jar, combine roasted gram, coconut, roasted green chillies, tamarind, salt, and water.

4

Grind the mixture to a smooth paste.

Adding Coriander Leaves
5

Add coriander leaves to the same mixer jar with the paste.

6

Grind for about 5 seconds, ensuring the leaves are not completely ground into a paste.

Adjusting Consistency
7

Add some water to the mixture to achieve a runny consistency for the chutney.

Serving
8

Serve the chutney with steaming hot idlis. Enjoy!

Notes

Hurigadle Chutney
IngredientsDirections

Main Ingredients for Roasted Chana Dal Chutney

  • Roasted Chana Dal Chutney: Adds texture and nuttiness to the chutney.
  • Coconut: Provides a rich, creamy base and sweetness.
  • Green Chillies: Adds spiciness and a fresh chili flavor.
  • Oil: Used for roasting the green chillies to enhance their flavor.
  • Tamarind: Adds tanginess and depth of flavor.
  • Salt: Enhances the overall taste of the chutney.
  • Coriander Leaves: Adds a fresh, herbal note and vibrant color.
  • Water: Used to adjust the consistency of the chutney.

Tips for Hurigadale Chutney

  • Roast with Care: When roasting green chillies, keep a close eye on them to avoid burning. A minute should be sufficient on medium flame.
  • Freshness Matters: Use freshly grated coconut for the best flavor and texture.
  • Adjust to Taste: You can adjust the number of green chillies based on your spice preference. If you like it milder, use fewer chillies.
  • Consistency Check: If the chutney is too thick, add water little by little until you reach the desired consistency. It should be slightly runny but not watery.
  • Quick Grind: When adding coriander leaves, grind them just for a few seconds to keep some texture and not turn them into a complete paste.
  • Serving Suggestion: This chutney pairs excellently with steaming hot idlis, dosa, and even vada.

People Also Ask About Hotel Style Chutney

Can I use dried coconut instead of fresh coconut?
Fresh coconut gives the chutney its authentic taste and texture. However, if you only have dried coconut, you can use it, but the flavor might differ slightly.

How long can I store this chutney?
This chutney can be stored in the refrigerator for up to 2 days. Ensure it is kept in an airtight container. For best results, consume it fresh.

How can I make the chutney spicier?
To make the chutney spicier, increase the number of green chillies or add a pinch of red chilli powder while grinding the ingredients. Adjust according to your spice tolerance.

Chutney Recipe Suggestions

Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

]]> https://satyamskitchen.com/recipe/hurigadale-chutney/feed/ 1 Peanut Chutney: A Flavorful and Nutritious Condiment from India https://satyamskitchen.com/recipe/peanut-chutney-2/ https://satyamskitchen.com/recipe/peanut-chutney-2/#respond Sat, 21 Jan 2023 08:30:22 +0000 https://satyamskitchen.com/?p=6724

Peanut chutney is a condiment commonly used in South Indian cuisine. It is made by grinding together roasted peanuts, and a variety of spices such as cumin, black gram, shallots, garlic cloves, dry red chilies, asafoetida, and tamarind.]]>

CategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Chutney Preparation
 2 tbsp Oil
 ½ tsp Cumin
 1 tsp Black Gram(Urad Dal)
 3 Shallots, Sliced
 4 Garlic Cloves
 3 Dry Red Chillies
 1 tbsp Tamarind
 Salt, As per taste
 A Pinch, Asafoetida
 1 cup Peanuts, Roasted
Tempering
 2 tbsp Oil
 ½ tsp Mustard Seeds
 1 tsp Black Gram(Urad Dal)
 2 Dry Red Chillies
 8 Curry Leaves

Chutney Preparation
1

Start by heating oil in a pan over medium heat.

2

Add cumin and black gram, and sauté for one minute.

3

Next, add shallots and continue to sauté for an additional minute.

4

Then, add garlic cloves and cook until the shallots turn translucent.

5

Add dry red chilies and tamarind, and sauté for one more minute.

6

Add salt and asafoetida, mix well, and sauté for an additional minute.

7

Remove the pan from heat, transfer the mixture to a bowl and let it cool.

8

In a blender or food processor, add the cooled mixture, roasted peanuts, and enough water to create a smooth paste.

Tempering
9

Prepare the tempering by heating oil in a separate pan, adding mustard seeds and black gram, and frying until the black gram changes color.

10

Add dry red chilies and curry leaves, and mix quickly.

11

Pour the tempering over the chutney and mix well.

12

The peanut chutney is now ready to serve.

Ingredients

Chutney Preparation
 2 tbsp Oil
 ½ tsp Cumin
 1 tsp Black Gram(Urad Dal)
 3 Shallots, Sliced
 4 Garlic Cloves
 3 Dry Red Chillies
 1 tbsp Tamarind
 Salt, As per taste
 A Pinch, Asafoetida
 1 cup Peanuts, Roasted
Tempering
 2 tbsp Oil
 ½ tsp Mustard Seeds
 1 tsp Black Gram(Urad Dal)
 2 Dry Red Chillies
 8 Curry Leaves

Directions

Chutney Preparation
1

Start by heating oil in a pan over medium heat.

2

Add cumin and black gram, and sauté for one minute.

3

Next, add shallots and continue to sauté for an additional minute.

4

Then, add garlic cloves and cook until the shallots turn translucent.

5

Add dry red chilies and tamarind, and sauté for one more minute.

6

Add salt and asafoetida, mix well, and sauté for an additional minute.

7

Remove the pan from heat, transfer the mixture to a bowl and let it cool.

8

In a blender or food processor, add the cooled mixture, roasted peanuts, and enough water to create a smooth paste.

Tempering
9

Prepare the tempering by heating oil in a separate pan, adding mustard seeds and black gram, and frying until the black gram changes color.

10

Add dry red chilies and curry leaves, and mix quickly.

11

Pour the tempering over the chutney and mix well.

12

The peanut chutney is now ready to serve.

Notes

Peanut Chutney
IngredientsDirections

FAQs

Q. What ingredients do I need to make peanut chutney?
A. You will need peanuts, cumin, black gram, shallots, garlic cloves, dry red chilies, tamarind, asafoetida, and salt.

Q. How do I roast the peanuts for the chutney?
A. To roast the peanuts, heat a pan over medium-high heat and add the peanuts. Stir constantly until they are golden brown and fragrant.

Q. Can I make the chutney in a blender or do I need a specific type of grinder?
A. You can make the chutney in a blender, but a traditional stone grinder will give you a smoother consistency.

Q. How much tamarind should I use in the chutney?
A. The amount of tamarind you use will depend on your personal taste. Start with a small amount, taste the chutney, and add more as needed.

Q. How long can I store the chutney in the refrigerator?
A. The chutney can be stored in an airtight container in the refrigerator for up to 5 days.

Q. Can I make peanut chutney with roasted or raw peanuts?
A. You can make peanut chutney with either roasted or raw peanuts, but roasting them will give the chutney a deeper flavor.

]]> https://satyamskitchen.com/recipe/peanut-chutney-2/feed/ 0 White Chutney https://satyamskitchen.com/recipe/white-chutney/ https://satyamskitchen.com/recipe/white-chutney/#respond Mon, 16 Aug 2021 16:37:00 +0000 https://satyamskitchen.com/sk-staging/?p=4807 ]]>

CategoryDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 1.50 tsp Oil
 1 Onion,large
 ¼ inch, Ginger
 5 Garlic cloves
 1 Green chilli
 ½ cup Roasted gram
 Tamarind, small lemon size
 Salt, as per taste
Tempering
 1 tbsp Oil
 ¼ tsp Mustard seeds
 ¼ tsp Cumin seeds
 ¼ tsp Urad dal
 6 -8, Curry Leaves

1

In a pan, add Oil. Heat the oil and then add onions. Saute the onions till translucent.

2

To this add Garlic, Ginger, and green chili. Cook them for 2-3 mins

3

Now add roasted gram and saute till the raw smell has gone. Once the gram is roasted add tamarind and salt. Saute them for 2 2 to 3 mins.

4

Now switch off the flame and set aside the ingredients to allow them to cool down. Later grind them to a fine paste.

Tempering
5

In a tadka pan, add oil. Once the oil is hot add mustard seeds, cumin seeds, urad dal, and curry leaves. Let splutter and then pour it onto the chutney. White chutney is now ready.

Ingredients

 1.50 tsp Oil
 1 Onion,large
 ¼ inch, Ginger
 5 Garlic cloves
 1 Green chilli
 ½ cup Roasted gram
 Tamarind, small lemon size
 Salt, as per taste
Tempering
 1 tbsp Oil
 ¼ tsp Mustard seeds
 ¼ tsp Cumin seeds
 ¼ tsp Urad dal
 6 -8, Curry Leaves

Directions

1

In a pan, add Oil. Heat the oil and then add onions. Saute the onions till translucent.

2

To this add Garlic, Ginger, and green chili. Cook them for 2-3 mins

3

Now add roasted gram and saute till the raw smell has gone. Once the gram is roasted add tamarind and salt. Saute them for 2 2 to 3 mins.

4

Now switch off the flame and set aside the ingredients to allow them to cool down. Later grind them to a fine paste.

Tempering
5

In a tadka pan, add oil. Once the oil is hot add mustard seeds, cumin seeds, urad dal, and curry leaves. Let splutter and then pour it onto the chutney. White chutney is now ready.

Notes

White Chutney
IngredientsDirections
]]> https://satyamskitchen.com/recipe/white-chutney/feed/ 0 Chana Dal Chutney https://satyamskitchen.com/recipe/chana-dal-chutney/ https://satyamskitchen.com/recipe/chana-dal-chutney/#respond Tue, 03 Aug 2021 14:20:00 +0000 https://satyamskitchen.com/sk-staging/?p=4799 ]]>

CategoryDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 1 tbsp Oil
 ¼ cup Chana Dal
 10 Curry Leaves
 4 Kashmiri Dry Red Chillies
 ½ cup Fresh Grated Coconut
 Tamarind , Small ball size
 Salt
Tempering
 1 tbsp oil
 ¼ tsp Mustard seeds
 6 tsp Curry Leaves
 1 Dry red Chillies
 ¼ tsp Urad Dal

1

In a pan, add Oil. Once the oil is hot, add chana dal and roast it till it turns golden brown.

2

To this add curry leaves and Kashmiri red chillies and saute for a minute. After sauteing, keep it aside and allow it to cool.

3

Grind these ingredients into a smooth paste along with grated coconut, tamarind, and salt with 1/4 to 1/2 cup water.

4

In a tempering pan, add oil, urad dal , chillies and curry leaves once the pan is hot and later top it on the chutney.

Indian Chutneys

Ingredients

 1 tbsp Oil
 ¼ cup Chana Dal
 10 Curry Leaves
 4 Kashmiri Dry Red Chillies
 ½ cup Fresh Grated Coconut
 Tamarind , Small ball size
 Salt
Tempering
 1 tbsp oil
 ¼ tsp Mustard seeds
 6 tsp Curry Leaves
 1 Dry red Chillies
 ¼ tsp Urad Dal

Directions

1

In a pan, add Oil. Once the oil is hot, add chana dal and roast it till it turns golden brown.

2

To this add curry leaves and Kashmiri red chillies and saute for a minute. After sauteing, keep it aside and allow it to cool.

3

Grind these ingredients into a smooth paste along with grated coconut, tamarind, and salt with 1/4 to 1/2 cup water.

4

In a tempering pan, add oil, urad dal , chillies and curry leaves once the pan is hot and later top it on the chutney.

Notes

Chana Dal Chutney
IngredientsDirections
]]> https://satyamskitchen.com/recipe/chana-dal-chutney/feed/ 0 Ginger Chutney (Allam Bellam) for Idli and Dosa https://satyamskitchen.com/recipe/ginger-chutney/ https://satyamskitchen.com/recipe/ginger-chutney/#respond Wed, 27 Jan 2021 23:30:00 +0000 https://satyamskitchen.com/sk-staging/?p=4657 Also Known As Main Ingredients for Ginger Chutney Serving Suggestions Ginger Chutney pairs wonderfully with traditional South Indian breakfast dishes like idli and dosa. Its tangy and spicy flavors complement the mildness of idli and the crispy texture of dosa. Tips for Ginger Chutney Storage Tips for Ginger Chutney Store the Ginger Chutney in the […]]]>

Also Known As

  • Allam Pachadi (అల్లం పచ్చడి) or Allam Bellam (అల్లం బెల్లం) in Telugu-speaking regions.
  • Adrak ki Chutney (अदरक की चटनी) in Hindi-speaking regions.
  • Inji Thuvaiyal (இஞ்சி துவையல்) in Tamil Nadu.
  • Shunti Chutney (ಶುಂಠಿ ಚಟ್ನಿ) in Karnataka.

CategoryDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients for Ginger Chutney

 1.50 tbsp Oil (तेल)
 2 tbsp Bengal Gram Split/Chana Dal (चना दाल)
 1 tbsp Split Black Gram/Urad Dal (उड़द दाल)
 3 Dry Red Chillies (सूखी लाल मिर्च)
 1 Large Onion (प्याज)
 1.5 Inch Ginger (अदरक), Chopped
 ½ tsp Cumin Seeds (जीरा)
 1 tbsp Jaggery (गुड़)
 1 tbsp Tamarind Extract (इमली का अर्क)
 Salt (नमक), To taste

Instructions for Ginger Chutney

1

Heat oil in a pan. Add chana dal and urad dal, and sauté on low flame until golden brown.

2

Add dry red chilies to the pan and cook for a minute. Set them aside.

3

In the same pan, add diced onions with some oil. Sauté for 2 to 3 minutes.

4

Add ginger to the pan and cook the onions until they turn translucent.

5

Add cumin seeds and sauté for a minute. Set this mixture aside to cool.

6

Blend the roasted dal, chillies, onions, ginger, cumin, tamarind extract, salt, and jaggery into a fine paste

7

In a separate pan, heat oil and temper with mustard seeds, curry leaves, red chilies, and a pinch of asafoetida.

8

Pour the tempering over the blended chutney mixture. Your ginger chutney is now ready to serve.

Ginger Chutney

Ingredients

 1.50 tbsp Oil (तेल)
 2 tbsp Bengal Gram Split/Chana Dal (चना दाल)
 1 tbsp Split Black Gram/Urad Dal (उड़द दाल)
 3 Dry Red Chillies (सूखी लाल मिर्च)
 1 Large Onion (प्याज)
 1.5 Inch Ginger (अदरक), Chopped
 ½ tsp Cumin Seeds (जीरा)
 1 tbsp Jaggery (गुड़)
 1 tbsp Tamarind Extract (इमली का अर्क)
 Salt (नमक), To taste

Directions

1

Heat oil in a pan. Add chana dal and urad dal, and sauté on low flame until golden brown.

2

Add dry red chilies to the pan and cook for a minute. Set them aside.

3

In the same pan, add diced onions with some oil. Sauté for 2 to 3 minutes.

4

Add ginger to the pan and cook the onions until they turn translucent.

5

Add cumin seeds and sauté for a minute. Set this mixture aside to cool.

6

Blend the roasted dal, chillies, onions, ginger, cumin, tamarind extract, salt, and jaggery into a fine paste

7

In a separate pan, heat oil and temper with mustard seeds, curry leaves, red chilies, and a pinch of asafoetida.

8

Pour the tempering over the blended chutney mixture. Your ginger chutney is now ready to serve.

Notes

Ginger Chutney
IngredientsDirections

Main Ingredients for Ginger Chutney

  • Oil (Vegetable Oil): Used for sautéing and cooking.
  • Bengal Gram Split (Chana Dal): Adds texture and nuttiness.
  • Split Black Gram (Urad Dal): Provides texture and flavor.
  • Dry Red Chilies: Adds spiciness and color.
  • Onion: Adds sweetness and depth of flavor when caramelized.
  • Ginger: Adds a strong, spicy flavor.
  • Cumin Seeds: Adds earthy and warm notes.
  • Jaggery: Provides a hint of sweetness to balance flavors.
  • Tamarind Extract: Adds tanginess and depth of flavor.
  • Salt: Enhances overall taste.

Serving Suggestions

Ginger Chutney pairs wonderfully with traditional South Indian breakfast dishes like idli and dosa. Its tangy and spicy flavors complement the mildness of idli and the crispy texture of dosa.

Tips for Ginger Chutney

  • Roast Chana Dal and Urad Dal: Roast the chana dal and urad dal until golden brown before adding other ingredients. This enhances their flavors and adds texture to the chutney.
  • Adjust Spice Level: Control the spiciness by adjusting the amount of dry red chilies according to your preference. Start with fewer chilies for a milder chutney or add more for extra heat.
  • Caramelize Onions and Ginger: Saute the onions and ginger until they turn golden brown. This caramelization brings out their natural sweetness and deepens the overall flavor of the chutney.
  • Blend to Smooth Consistency: Blend the roasted dal, chilies, onions, ginger, cumin seeds, jaggery, tamarind extract, salt, and oil into a smooth paste. This ensures a consistent texture and enhances flavor integration.
  • Temper with Mustard Seeds and Curry Leaves: Heat oil and temper with mustard seeds and curry leaves until they splutter. This tempering step adds a final burst of flavor and aroma to the chutney.
  • Balance Flavors: Taste the chutney and adjust the seasoning as needed. Add more salt, jaggery, or tamarind extract to achieve a well-balanced flavor profile that suits your taste preferences.
  • Serve Fresh: Ginger Chutney is best served fresh or at room temperature. Allow it to sit for a few minutes after preparation to let the flavors meld together before serving.

Storage Tips for Ginger Chutney

Store the Ginger Chutney in the refrigerator. It can typically stay fresh for about 1-2 days when stored properly.

People Also Ask About Ginger Chutney

Q. Is ginger chutney good for health?
A: Ginger chutney can be beneficial for health due to the presence of ginger, which is known for its anti-inflammatory properties. It aids digestion, helps relieve nausea, and boosts immunity. However, moderation is key due to the other ingredients like oil and salt used in preparation.

Q. Is ginger chutney and allam pachadi the same?
A: Yes, Ginger Chutney and Allam Pachadi refer to the same condiment in South Indian cuisine.

Q. What is the benefit of Allam Pachadi?
A: Allam Pachadi, or Ginger Chutney, is valued for its digestive properties and its ability to enhance the flavor of meals. It contains ginger, which is known to aid digestion, alleviate cold symptoms, and provide a unique spicy-sweet flavor to dishes.

Q. What are the different names for ginger chutney in India?
A: Ginger chutney is known by various names across India, including Allam Pachadi or Allam Bellam in Telugu-speaking regions, Adrak ki Chutney in Hindi-speaking regions, Inji Thuvaiyal in Tamil Nadu, and Shunti Chutney in Karnataka.

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]]> https://satyamskitchen.com/recipe/ginger-chutney/feed/ 0 Garlic Coconut Chutney https://satyamskitchen.com/recipe/garlic-coconut-chutney/ https://satyamskitchen.com/recipe/garlic-coconut-chutney/#respond Tue, 26 Jan 2021 16:59:00 +0000 https://satyamskitchen.com/sk-staging/?p=4597 ]]>

CategoryDifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

 ¼ tsp Oil
 4 Dry Red Chilli (Ramnad)
 8 Garlic
 1 cup Fresh Grated Coconut
 ½ cup Water
 1 tbsp Tamarind Extract
 Salt ( as per taste)

1

In a pan, Add in Oil and Roast the Dry Red chilies for 2 mins on a medium flame. Keep it aside.

2

Now roast the Garlic till golden brown and keep it aside.

3

In a mixer jar, Add in coconut, Tamarind extract, roasted red chilies, Salt, and water. Grind it to a coarse paste.

4

Now Grind the coarse paste along with roasted garlic for 2-3 secs only.

5

Garlic Coconut Chutney is now ready.

Ingredients

 ¼ tsp Oil
 4 Dry Red Chilli (Ramnad)
 8 Garlic
 1 cup Fresh Grated Coconut
 ½ cup Water
 1 tbsp Tamarind Extract
 Salt ( as per taste)

Directions

1

In a pan, Add in Oil and Roast the Dry Red chilies for 2 mins on a medium flame. Keep it aside.

2

Now roast the Garlic till golden brown and keep it aside.

3

In a mixer jar, Add in coconut, Tamarind extract, roasted red chilies, Salt, and water. Grind it to a coarse paste.

4

Now Grind the coarse paste along with roasted garlic for 2-3 secs only.

5

Garlic Coconut Chutney is now ready.

Notes

Garlic Coconut Chutney
IngredientsDirections
]]> https://satyamskitchen.com/recipe/garlic-coconut-chutney/feed/ 0 Peanut Chutney Powder https://satyamskitchen.com/recipe/peanut-chutney-powder/ https://satyamskitchen.com/recipe/peanut-chutney-powder/#respond Tue, 26 Jan 2021 13:33:00 +0000 https://satyamskitchen.com/sk-staging/?p=4568 FAQs Q. How is Shenga chutney powder used?A. Shenga chutney powder can be mixed with water or yogurt to make a paste, which can be used as a dip or spread. It is also used as a seasoning for dishes like dosa, idli, and vada. Q. Can Shenga chutney powder be stored for long periods […]]]>

CategoryDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time7 minsTotal Time12 mins

 1 cup Peanut
 15 Curry Leaves
 6 Garlic Cloves
 ¾ tsp Jaggery
 1.50 tbsp Red Chilli Powder
 2 tbsp Tamarind (A Little)
  Salt

1

In a pan, dry roast the peanuts on medium flame.

2

Switch off the flame. Now add in curry leaves. Mix it all well. Transfer it to a plate and allow it to cool.

3

Grind the peanuts and curry leaves along with garlic cloves, jaggery, red chili powder, and salt to a coarse powder.

4

Groundnut chutney powder is now ready.

Ingredients

 1 cup Peanut
 15 Curry Leaves
 6 Garlic Cloves
 ¾ tsp Jaggery
 1.50 tbsp Red Chilli Powder
 2 tbsp Tamarind (A Little)
  Salt

Directions

1

In a pan, dry roast the peanuts on medium flame.

2

Switch off the flame. Now add in curry leaves. Mix it all well. Transfer it to a plate and allow it to cool.

3

Grind the peanuts and curry leaves along with garlic cloves, jaggery, red chili powder, and salt to a coarse powder.

4

Groundnut chutney powder is now ready.

Notes

Peanut Chutney Powder
IngredientsDirections

FAQs

Q. How is Shenga chutney powder used?
A. Shenga chutney powder can be mixed with water or yogurt to make a paste, which can be used as a dip or spread. It is also used as a seasoning for dishes like dosa, idli, and vada.

Q. Can Shenga chutney powder be stored for long periods of time?
A. Yes, Shenga chutney powder can be stored for long periods of time as it is a dry powder, and it is a convenient option for those who want to have chutney powder readily available.

Q. How does Shenga chutney powder compare to traditional peanut chutney?
A. Shenga chutney powder is a dry, powdered version of traditional peanut chutney. It is more convenient to use and can be stored for longer periods of time, but it does not have the same texture or consistency as traditional peanut chutney.

Q. What are some common dishes that Shenga chutney powder is paired with?
A. Shenga chutney powder is commonly paired with South Indian dishes such as idli, dosa, and vada. It can also be used as a spread or dip for sandwiches or snacks.

]]> https://satyamskitchen.com/recipe/peanut-chutney-powder/feed/ 0 Molaga Powder: The Heart and Soul of Andhra Cuisine https://satyamskitchen.com/recipe/molaga-powder/ https://satyamskitchen.com/recipe/molaga-powder/#respond Tue, 26 Jan 2021 13:16:00 +0000 https://satyamskitchen.com/sk-staging/?p=4562 FAQs Q. How is molaga powder used in cooking?A. Molaga powder is used as a dry seasoning or dry chutney powder by mixing it with oil or ghee and served with idli, dosa, and vada. Q. Is molaga powder spicy?A. The level of spiciness in molaga powder can vary depending on the recipe and personal […]]]>

CategoryDifficultyBeginner

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 ½ cup Chana Daal
 ½ cup Split Black Gram / Urad
 8 Dried Red Chillies
 ¼ tsp Asafoetida (Hing)
 Salt (As per requirement)

1

In a pan, dry roast the chana daal until it's golden brown. Transfer it to a plate and allow it to cool.

2

Dry roast the urad daal till it's golden brown. Transfer it to the plate and allow it to cool. Similarly dry roast the dried red chillies for 2-3mins.

3

Transfer roasted chana daal, urad daal, dried red chilies, asafoetida, and salt to a mixer Jar. Grind it to a coarse powder. Molaga powder is now ready.

4

While serving, mix oil along with the molaga powder. Serve this along with Idli's, Dosa, Upma, etc.

Ingredients

 ½ cup Chana Daal
 ½ cup Split Black Gram / Urad
 8 Dried Red Chillies
 ¼ tsp Asafoetida (Hing)
 Salt (As per requirement)

Directions

1

In a pan, dry roast the chana daal until it's golden brown. Transfer it to a plate and allow it to cool.

2

Dry roast the urad daal till it's golden brown. Transfer it to the plate and allow it to cool. Similarly dry roast the dried red chillies for 2-3mins.

3

Transfer roasted chana daal, urad daal, dried red chilies, asafoetida, and salt to a mixer Jar. Grind it to a coarse powder. Molaga powder is now ready.

4

While serving, mix oil along with the molaga powder. Serve this along with Idli's, Dosa, Upma, etc.

Notes

Molaga Powder
IngredientsDirections

FAQs

Q. How is molaga powder used in cooking?
A. Molaga powder is used as a dry seasoning or dry chutney powder by mixing it with oil or ghee and served with idli, dosa, and vada.

Q. Is molaga powder spicy?
A. The level of spiciness in molaga powder can vary depending on the recipe and personal preference. Some recipes use more chilies, making the powder spicier, while others use less.

Q. How long can I store molaga powder?
A. Molaga powder can be stored for a long period of time if kept in an airtight container in a cool and dry place.

Q. What other names is molaga powder known by?
A. Molaga powder is also known as gunpowder or kandi podi in Telugu and Tamil.

Q. How does molaga powder differ from other South Indian spice blends?
A. Molaga powder is unique blend of spices that is commonly used in South Indian cuisine, it’s different from other blends because of the specific set of ingredients used in it.

Q. Can molaga powder be used in other cuisines?
A. Molaga powder can be used in other cuisines as well, although it is primarily used in South Indian cuisine. It can be used as a seasoning or dry chutney powder in other dishes to give them a South Indian flavor.

]]> https://satyamskitchen.com/recipe/molaga-powder/feed/ 0 Tomato Onion Chutney: Perfect Accompaniment for Idli and Dosa https://satyamskitchen.com/recipe/tomato-onion-chutney/ https://satyamskitchen.com/recipe/tomato-onion-chutney/#respond Mon, 25 Jan 2021 14:47:00 +0000 https://satyamskitchen.com/sk-staging/?p=4520 Main Ingredients for Tomato Onion Chutney Serving Suggestions Tips for Tomato Onion Chutney Storage Tips for Tomato Onion Chutney Store the chutney in a clean, air-tight container and refrigerate. It is best consumed within 2-3 days to ensure freshness and quality, especially because of the onions. People Also Ask About Tomato Onion Chutney Q. How […]]]>

CategoryDifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients for Tomato Onion Chutney

 1 tbsp Oil (तेल)
 1 tbsp Split Black Gram/Urad Dal (उड़द दाल)
 2 Medium Onions (प्याज), Roughly Chopped
 2 Medium Tomatoes (टमाटर), Roughly Chopped
 3 Dry Kashmiri Red Chillies (सूखी कश्मीरी लाल मिर्च), Adjust to taste
 1 tbsp Tamarind Extract (इमली का अर्क)
 ¼ tsp Mustard Seeds (राई)
 6 Curry Leaves (कढ़ी पत्ते)
 Salt (नमक), To taste

Instructions for Tomato Onion Chutney

Preparing the Chutney
1

Heat oil in a pan over medium flame. Add urad dal and sauté for about a minute.

2

Add chopped onions and sauté until they turn light golden brown. Stir in tomatoes and dried red chilies.

3

Sauté until tomatoes are soft and slightly mushy. Remove from heat and let it cool.

4

Transfer the mixture to a blender along with tamarind extract. Blend into a smooth paste.

Tempering
5

Heat oil in a pan. Add mustard seeds and allow them to splutter.

6

Add curry leaves and sauté for 10 seconds.

7

Pour the tempering over the chutney. Tomato Onion Chutney is now ready to serve.

Tomato Onion Chutney

Ingredients

 1 tbsp Oil (तेल)
 1 tbsp Split Black Gram/Urad Dal (उड़द दाल)
 2 Medium Onions (प्याज), Roughly Chopped
 2 Medium Tomatoes (टमाटर), Roughly Chopped
 3 Dry Kashmiri Red Chillies (सूखी कश्मीरी लाल मिर्च), Adjust to taste
 1 tbsp Tamarind Extract (इमली का अर्क)
 ¼ tsp Mustard Seeds (राई)
 6 Curry Leaves (कढ़ी पत्ते)
 Salt (नमक), To taste

Directions

Preparing the Chutney
1

Heat oil in a pan over medium flame. Add urad dal and sauté for about a minute.

2

Add chopped onions and sauté until they turn light golden brown. Stir in tomatoes and dried red chilies.

3

Sauté until tomatoes are soft and slightly mushy. Remove from heat and let it cool.

4

Transfer the mixture to a blender along with tamarind extract. Blend into a smooth paste.

Tempering
5

Heat oil in a pan. Add mustard seeds and allow them to splutter.

6

Add curry leaves and sauté for 10 seconds.

7

Pour the tempering over the chutney. Tomato Onion Chutney is now ready to serve.

Notes

Tomato Onion Chutney
IngredientsDirections

Main Ingredients for Tomato Onion Chutney

  • Split Black Gram (Urad Dal): Adds texture and flavor.
  • Onions: Provides a savory base and sweetness when caramelized.
  • Tomatoes: Adds tanginess and body to the chutney.
  • Dry Kashmiri Red Chillies: Provides mild heat and color.
  • Tamarind Extract: Adds tanginess and depth of flavor.
  • Mustard Seeds: Imparts a nutty flavor.
  • Curry Leaves: Adds a distinct aroma and flavor.
  • Salt: Enhances overall taste.

Serving Suggestions

  • Serve Tomato Onion Chutney with steamed idli for a delicious breakfast.
  • Pair it with crispy dosa to complement its texture and flavor.
  • Enjoy it as a side with chapati or roti for a tangy twist.

Tips for Tomato Onion Chutney

  • Roast the Urad Dal: Roast the urad dal until golden brown before adding other ingredients. This enhances its nutty flavor.
  • Caramelize Onions: Saute the onions until they turn golden brown. This caramelization adds sweetness and depth to the chutney.
  • Adjust Spice Level: Adjust the number of dry Kashmiri red chilies according to your spice preference. They also contribute to the chutney’s color.
  • Blend to Smooth Consistency: Blend the sauteed ingredients and tamarind extract to a smooth paste. This ensures a uniform texture and enhances flavor integration.
  • Temper with Mustard Seeds and Curry Leaves: The tempering of mustard seeds and curry leaves in hot oil adds a final burst of flavor and aroma.
  • Balance Flavors: Taste and adjust salt and tanginess (from tamarind) to achieve a balanced flavor profile.
  • Serve at Room Temperature: Tomato Onion Chutney tastes best when served at room temperature or slightly chilled. Allow flavors to meld for about 10-15 minutes after preparation.

Storage Tips for Tomato Onion Chutney

Store the chutney in a clean, air-tight container and refrigerate. It is best consumed within 2-3 days to ensure freshness and quality, especially because of the onions.

People Also Ask About Tomato Onion Chutney

Q. How do you make Tomato Onion Chutney spicy?
A: To make Tomato Onion Chutney spicier, you can increase the number of dry Kashmiri red chillies or add fresh green chillies during cooking. Adjust the spice level according to your taste preferences.

Q. What can I substitute for tamarind extract in Onion Tomato Chutney?
A: If you don’t have tamarind extract, you can substitute it with lemon juice or a small amount of amchur (dried mango powder). These alternatives provide tanginess similar to tamarind.

Q. Can Onion Tomato Chutney be made without urad dal?
A: Yes, Onion Tomato Chutney can be made without urad dal. While urad dal adds texture and flavor when roasted, you can omit it or substitute with other ingredients like chana dal or simply proceed without it.

Q. Is Tomato Onion Chutney healthy?
A: Tomato Onion Chutney can be a healthy condiment when prepared with minimal oil and without excessive salt or sugar. It contains nutrients from tomatoes, onions, and spices, making it a flavorful addition to meals.

Q. How long does Onion Tomato Chutney last in the refrigerator?
A: Onion Tomato Chutney typically stays fresh for about 2-3 days when stored properly in an air-tight container in the refrigerator. It’s best to consume it within this timeframe to enjoy its flavors and texture.

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]]> https://satyamskitchen.com/recipe/tomato-onion-chutney/feed/ 0 Peanut Ginger Chutney https://satyamskitchen.com/recipe/peanut-ginger-chutney/ https://satyamskitchen.com/recipe/peanut-ginger-chutney/#comments Mon, 25 Jan 2021 14:42:00 +0000 https://satyamskitchen.com/sk-staging/?p=4526 ]]>

CategoryDifficultyBeginner

Yields4 Servings
Prep Time3 minsCook Time5 minsTotal Time8 mins

 1 tbsp Oil
 1 cup Raw Peanuts
 6 Curry Leaves
 ½ inch Ginger
 3 Green Chilli
 ¼ Asafoetida
 1.25 cups Water
 Salt (as per requirement)

1

In a pan, Add in Oil and Raw peanuts. Roast the peanuts on the medium flame.

2

Add in the curry leaves and saute it for 10 secs and switch off the flame. Allow the Peanuts to cool.

3

Once the peanuts are cooled, transfer them to a Blender Jar.

4

Add in the Ginger, Green chilies, Asafoetida, Salt, and Water. Blend them all to a fine smooth paste.

Tempering
5

In a pan, Add in Oil and Mustard seeds. Once mustard seeds splutter, add in the curry leaves and red chilies.

6

Pour the tempering onto the chutney. Peanut Chutney is now ready.

Ingredients

 1 tbsp Oil
 1 cup Raw Peanuts
 6 Curry Leaves
 ½ inch Ginger
 3 Green Chilli
 ¼ Asafoetida
 1.25 cups Water
 Salt (as per requirement)

Directions

1

In a pan, Add in Oil and Raw peanuts. Roast the peanuts on the medium flame.

2

Add in the curry leaves and saute it for 10 secs and switch off the flame. Allow the Peanuts to cool.

3

Once the peanuts are cooled, transfer them to a Blender Jar.

4

Add in the Ginger, Green chilies, Asafoetida, Salt, and Water. Blend them all to a fine smooth paste.

Tempering
5

In a pan, Add in Oil and Mustard seeds. Once mustard seeds splutter, add in the curry leaves and red chilies.

6

Pour the tempering onto the chutney. Peanut Chutney is now ready.

Notes

Peanut Ginger Chutney
IngredientsDirections
]]> https://satyamskitchen.com/recipe/peanut-ginger-chutney/feed/ 243 Coconut Chutney: Perfect Pairing for Dosa and Idli https://satyamskitchen.com/recipe/coconut-chutney/ https://satyamskitchen.com/recipe/coconut-chutney/#respond Mon, 25 Jan 2021 14:23:00 +0000 https://satyamskitchen.com/sk-staging/?p=4523 Tips Recipe Suggestions Have you tried this recipe? Mention us @satyamskitchen and tag #satyamskitchenrecipes]]>

CategoryDifficultyBeginner

Yields4 Servings
Prep Time3 minsCook Time2 minsTotal Time5 mins

For Chutney
 1 cup Grated Coconut
 3 Green Chillies
 ½ inch Ginger
 2 tbsp Roasted Chana Dal
 1 tbsp Tamarind Extract
 ½ cup Water
For Tempering
 1 tbsp Oil
 ½ tsp Mustard Seeds
 ½ tsp Urad dal
 ¼ tsp Asafoetida
 5 Curry Leaves

1

Blend grated coconut, green chilies, ginger, roasted chana dal, tamarind extract, water, and salt until smooth.

2

In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and asafoetida, cooking for a minute. Then add curry leaves and sauté briefly.

3

Pour the tempering over the chutney. Coconut chutney is now ready.

Coconut Chutney

Ingredients

For Chutney
 1 cup Grated Coconut
 3 Green Chillies
 ½ inch Ginger
 2 tbsp Roasted Chana Dal
 1 tbsp Tamarind Extract
 ½ cup Water
For Tempering
 1 tbsp Oil
 ½ tsp Mustard Seeds
 ½ tsp Urad dal
 ¼ tsp Asafoetida
 5 Curry Leaves

Directions

1

Blend grated coconut, green chilies, ginger, roasted chana dal, tamarind extract, water, and salt until smooth.

2

In a pan, heat oil and add mustard seeds. Once they splutter, add urad dal and asafoetida, cooking for a minute. Then add curry leaves and sauté briefly.

3

Pour the tempering over the chutney. Coconut chutney is now ready.

Notes

Coconut Chutney
IngredientsDirections

Tips

  • Adjust spice levels: Control the spiciness of the chutney by varying the number of green chilies according to your preference.
  • Soak tamarind: To ensure a smooth texture and balanced tanginess, soak the tamarind in warm water for a few minutes before extracting its juice.
  • Use fresh coconut: Freshly grated coconut enhances the flavor and texture of the chutney compared to desiccated or frozen coconut.
  • Roast the dal: Dry roast the chana dal until it turns golden brown before adding it to the blender. This enhances its nutty flavor and ensures a smoother consistency.
  • Adjust consistency: Add water gradually while blending to achieve the desired thickness of the chutney. Some prefer it thick, while others like it more runny.
  • Tempering technique: Heat the oil adequately before adding mustard seeds to ensure they splutter properly. This step releases their aroma and flavors into the chutney.
  • Fresh curry leaves: Use fresh curry leaves for the tempering to impart a distinct aroma and flavor to the chutney.
  • Serve fresh: Coconut chutney is best served fresh to enjoy its vibrant flavors and textures. Refrigerate any leftovers and consume within a day or two for optimal taste.

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]]> https://satyamskitchen.com/recipe/coconut-chutney/feed/ 0