Onmanorama Food lists some of the tasty chutney you could try at home to make your cooking style different everyday. These nine recipes will be always handy when it comes to surprising your guests.
1. Yam chutney
Ingredients
1 kg yam (cut into pieces)
1 tbsp roasted chili powder
Tamarind to taste
Salt as required
1/4 cup sesame oil
1 tsp asafoetida
2 tsp mustard seeds
2 tsp urad dal
4 dried chillies (split in half)
Preparation
Cook the yam pieces in steam
Add the roasted chilli powder, tamarind and salt as required
Grind it into a fine paste without adding any water
Heat sesame oil in a pan
Add asafoetida, mustard seeds, urad dal and dried chilies split in half
Roast well
Add the yam mixture into it and sauté until the oil separates
Store in glass containers when the chutney cools down.
2. Papad chutney
Ingredients
3 papad (fried in coconut oil)
6 dried chillies
8 shallots
1 small piece tamarind
1 inch ginger (chopped)
4 curry leaves
Coconut oil as required
Preparation
Heat coconut oil in a pan
Add the dried chillies and shallots
Roast well
Add the tamarind, chopped ginger and curry leaves
Sauté well
Add salt as required and grind the masala into a fine paste
Crumble the fried papads and add it into the masala
Mix everything well
Tastes best with dosa and rice.
3. Beetroot chutney
Ingredients
1 beetroot (peeled and cut into pieces)
5 shallots
4 green chillies
2 bunches curry leaves
3 tbsp curd
Salt as required
Preparation
Cook the beetroot pieces
In a blender, add all the ingredients together and grind into a fine paste.
4. Yam stem chutney
Ingredients
1 cup yam stem (finely chopped)
2 tbsp moong dal
1/4 cup sesame
6 dried chillies
10 black pepper corns
1 tsp fresh leaves of Malabar Tamarind (grind into paste)
5 shallots (crushed)
2 tbsp coconut oil
1 bunch curry leaves (chopped)
Salt as required
Preparation
In a heated pan, add the urad dal, sesame, dried chillies and black pepper corns
Roast well without adding any oil
Grind this into fine powder
Into this powder add finely chopped yam stem, paste of Malabar Tamarind paste, crushed shallots, coconut oil and curry leaves
Mix well with hands
Place this chutney in a steamed banana leaf
Cover and tie the banana leaf packet with plantain thread
Cover it again with another steamed banana leaf and tie it up
Heat a mud vessel
Keep the banana leaf packet with the yam stem chutney on it
Roast well by flipping it
Take off the heat when the outer banana leaf begins to burn.
5. Dried shrimp chutney
Ingredients
100 gm dried shrimp (remove the head and tail, clean it and fry it)
5 dried chillies (roasted on charcoal)
5 shallots
1/2 raw mango
Bird eye chillies as per taste
7 cloves garlic
Salt as required
1 small piece ginger
1 bunch curry leaves
1/2 grated coconut
Preparation
Grind the roasted chillies, shallots, raw mango, bird eye chillies, ginger, garlic, curry leaves and salt as required
Add the grated coconut and fried shrimp into the previously prepared mixture
Grind everything well.
6. Passion fruit chutney
Ingredients
2 raw passion fruits
4 bird eye chillies
3 shallots
1 piece ginger
1/2 grated coconut
Salt as required
Preparation
Cut the passion fruit into pieces
In a blender add the passion fruit pieces with the skin
Blend into a paste
Add the bird eye chillies, shallots, ginger, grated coconut and salt as required
Grind everything well.
7. Eggplant chutney
Ingredients
1 eggplant
2 shallots
1 bunch curry leaves
4 bird eye chillies
A small ball of tamarind (optional)
Coconut oil as required
Salt as required
Preparation
Cover the eggplant in a banana leaf and roast over flame
Remove the skin of the eggplant and scoop out the flesh
In a mortar and pestle add shallots, curry leaves and bird eye chillies
Crush well
Add this into the eggplant
Mix well
Add tamarind (optional), coconut oil and salt as required
Stir everything well.
8. Horse gram chutney
Ingredients
1 cup horse gram
7 dried chilies (roasted on flames)
6 shallots
1 piece ginger
1/2 cup grated coconut
2 bunches curry leaves
Salt as required
A small ball of tamarind
Preparation
Roast the horse gram and grind into fine powder
Grind the roasted dried chillies, shallots, ginger, grated coconut, curry leaves, tamarind and salt without adding water
Add horse gram powder into it and grind everything well.
9. Gooseberry chutney
Ingredients
2 gooseberries
1/4 of a coconut (grated)
8 dried chillies
2 bunches curry leaves
Salt as required
2 tsp curd
Preparation
Grind the gooseberries, grated coconut, dried chillies, curry leaves and salt without adding water
Add curd into this mixture and stir well
This chutney could be used with or without pouring mustard tempering over it.