Category Archives: Chutney/Thogayal (Without Coconut)

Dates Tamarind Chutney | Chaat Chutney | Sweet Chutney for Chaat | Meetha Chutney

Dates Tamarind Chutney During my childhood days, I had not tasted Tamarind Dates Chutney much because I used to eat Chaat recipes rarely. Five years back,  during a potluck, one of my friends made Bhel Puri and Samosa.

I was helping her in the kitchen. She made this Sweet Chutney as an accompaniment for Samosa.  I was a beginner in cooking. I don’t know why but I always thought making this sweet chutney is a very difficult task and one could always buy it at store. When I saw her making this Sweet Cutney for about 20 people, I realized how easy it is to make at home. Moreover, when you refrigerate it, the shelf life is about 15 to 20 days. Not bad, uhh? Since then, I always make Sweet Chutney at home. If I make a batch of Sweet Chutney, my husband will ask me, “Nithi, for next two weeks, are we going to have few chaat dishes?” You know what my answer would be.

These days, I can never have Samosa without the Sweet Chutney. Even if they don’t provide Sweet Chutney, I will always have this chutney in stock at home. I would always store a cup of Sweet Chutney in the freezer and will use it whenever required. For me, Chaat recipes taste delicious with Sweet Chutney and can never be complete without these chutneys: Green Chutney and Tamarind Dates Chutney (Sweet Chutney). These chutney go well with Bhel Puri, Samosa, Ragda Patties etc. My mouth has already started watering so let’s go to the recipe.

Preparation Time. 10 minutes
Cook Time. 20 minutes
Recipe Category. Condiments
Recipe Cuisine. Indian
Makes. 1 cup
Shelf Life. 15 to 20 days (refrigerated)

 

Ingredients

Dates – 1/2 cup
Tamarind – 1/4 cup
Jaggery – 1/2 cup
Cumin Powder – 1/2 teaspoon
Chilli Powder – 1/2 teaspoon
Black Salt – 1/4 teaspoon
Water – 2 cups

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Remove seeds and fiber from the tamarind. Also remove seeds from the dates. Boil 1.5 cups of water, and then add dates and tamarind.

2. When the dates and tamarind have boiled well and turned mushy, switch off the stove. When it has cooled down completely, transfer it to a blender and grind well.

3. Now filter the ground dates and tamarind mixture and keep it aside. In a small pan, boil 1/2 cup of water and add the jaggery.

4. Once the jaggery dissolves completely, add the filtered dates-tamarind mixture. Add chilli powder, cumin powder and black salt.

5. Stir well and simmer for 2 to 3 minutes. By now, the Tamarind Dates Chutney would have thickened.

Now, Tamarind Dates Chutney (Sweet Chutney) is ready! Transfer to a dry and clean jar. Use it whenever required.

You may also want to refer the following Chaat Recipes:
Khakra Chat, Pav Bhaji, Papdi, Bhel Puri 

Notes

  • You can also add 1/4 teaspoon of dry ginger powder (sukku).
  • If you do not have black salt, add chaat masala instead.
  • If you want the chutney to be loose, then you do not have to simmer it down. I wanted a thick Sweet Chutney and hence I simmer it until it thickened.
  • If you want the chutney to be more sweeter, add more jaggery.
  • For more spice, increase the quantity of red chilli powder.

Ginger Thogayal | Inji Thogayal | Ginger Chutney

Inji Thogayal/Inji Thuvaiyal

Two years ago, I went to my friend’s house for a vacation and stayed there for a week or so. For lunch, she asked me hesitatingly if I would eat Ginger Thogayal. I asked her, “what…thogayal with ginger? How would it taste da? Sour?????” She smiled at me and said give it a try.

I did not want to disappoint my friend because I am sure she knew my taste bud and would always give me the best. So why not I try it? I put just 1/4 cup of boiled rice on my plate and tried the Inji Thogayal. I tried eating the Ginger Thogayal along with chips. The word I uttered immediately after tasting the thogayal was “Yummy, how did you make it da?” . It was that good but you have to make the recipe with correct proportion of ingredients. Ginger Thogayal should have a perfect blend of ingredients. I know many people do not like Ginger Chutney, but I would say it’s worth trying. Ginger has got lot of medicinal qualities, so it is good to eat Ginger this way atleast once a week or so. It tastes delicious with rice, dosa and idly.

Ginger Health Benefits (www.lifehack.org)

Maintains normal blood circulation
Remedies Motion Sickness
Improves absorption
Cold and Flu Prevention
Combats Stomach Discomfort and morning sickness
Colon Cancer Prevention
Reduce Pain and Inflammation
Ovarian Cancer Treatment
Strengthens Immunity

Inji Thogayal/Inji Thuvaiyal
Preparation Time. 5 minutes
Cook Time. 15 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Recipe Adaptated. Ms. Uma Devarajan
Shelf Life. 4 days
Serves. 4

Inji Thogayal/Inji Thuvaiyal

Ingredients

Ginger – 100 gm (washed, peeled and cut into pieces)
Turmeric Powder – 1/2 teaspoon
Tamarind – small lemon size
Jaggery – small gooseberry
Mustard Seeds – 1/4 teaspoon
Green Chillies – 4 nos.
Water – as required
Salt – as desired
Oil – 3 tablespoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Grind ginger pieces, green chillies, turmeric powder, jaggery, and salt smoothly using 2 tablespoons of water. If you want, you could add little more water.

Inji Thogayal/Inji Thuvaiyal

2. Heat 2 tablespoon of oil and splutter mustard seeds. Now add the ginger paste and boil it well.

Inji Thogayal/Inji Thuvaiyal

3. Keep stirring the ginger paste and add one more tablespoon of oil and stir well. The ginger paste should leave oil on its sides, and the raw smell of ginger should go away completely. This is the right consistency. Switch off the stove.

Inji Thogayal/Inji Thuvaiyal
Now Ginger Chutney/Ginger Thogayal is ready!

Serve.

Curd Rice, Boiled Rice, Dosa and Idly.

Inji Thogayal/Inji Thuvaiyal

Note.

  • You could soak tamarind in 1/2 cup of water for 20 minutes and then add the tamarind paste and grind it along with other ingredients.

Kothamalli Thogayal | Coriander Thogayal | Kothamalli Thuvayal

Kothamalli Thogayal

In California, we get coriander leaves at a lower price compared to East-Coast. Usually I buy four bunches of coriander leaves for 2 weeks. I make Kothamalli Thogayal every week. One week I ‘ll make this Kothamalli Thogayal and the other week, I would make Kothamalli Thogayal with Curry Leaves. However, I do not get curry leaves often here. When it comes to non-vegetarian, I’ll make Coriander Chicken Curry/Malli Chicken. This Kothamalli Thogayal goes almost with most of the dishes like Idly, Dosa, Rasam, Curd Rice, Sambar and also with rice. Mostly, I have it with rice.

You can also refrigerate it for 2 days. When I know I will have a busy schedule for next 2 days, I will make this Thogayal and refrigerate it. There are several ways to make Kothamalli Thogayal and this is one of the easy and simple recipes. I will share more versions of Kothamalli Thogayal soon.

Kothamalli Thogayal
Preparation Time. 5 minutes
Cooking Time. 8 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Serves. 3

Ingredients

Coriander Leaves – 3 cups
Urad Dal – 4 tablespoon
Red Chillies – 7 to 8 nos.
Tamarind – 1 Small Gooseberry Sized
Asafoetida – A Pinch
Salt – To Taste
Oil –  2 teaspoon

To Season

Mustard Seeds – 1/2 teaspoon
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Wash the coriander leaves well. Discard the thick coriander stems, and use only the coriander leaves and thin coriander stems. Heat oil in a pan and add urad dal and red chillies. Fry till the urad dal turns golden brown, and then add the washed coriander leaves and coriander thin stems. Fry for two minutes. Let it cool down. Then grind it along with tamarind, salt, and asafoetida without adding water. The ground mixture should neither be like a paste nor too thick.

Kothamalli Thogayal2.  In a small pan, heat a teaspoon of oil. Add mustard seeds and let it splutter. Then add the coriander paste and fry for three more minutes. Let the Kothamalli Thogayal cool down.

Kothamalli Thogayal

Now, Kothamalli Thogayal is ready!

Serve Kothamalli Thogayal with rice, Idly and Dosa.

Kothamalli Thogayal

 Note

  •  If you are planning to keep the Kothamalli Thogayal for a week or so, then add more oil. Oil will prevent it from getting spoiled.

Peerkankai Thoel Thogayal (Ridgegourd Skin Chutney)

Peerkangai Thoel Thuvayal

Ridgegourd Skin Chutney

Turning a Waste Into a Healthy Chutney!

Ingredients

Ridge Gourd (Peerkankai)- 1

Red Chillies – 2

Urad Dal – 2 tablespoons

Tamarind – Gooseberry Size

Asafoetida – a Pinch

Mustard Seeds – 1/2 teaspoon

Curry Leaves – 1 Sprig

Oil – 1-2 teaspoons

Salt

Preparation

1. Remove the skin of the ridgegourd and cut it into medium pieces.

2. In a pan, heat 1 teaspoon of oil. Add asafoetida, Urad Dal, red chillies, and ridgegourd skin pieces. Fry till the ridgegourd skins turns light brown. Then, add tamarind paste and fry for two-three minutes. Cool it down.

3. First put the Urad Dal, red chilli, asafoetida, tamarind paste, and salt in the mixie and grind it to a powder. Then, add ridgegourd pieces and grind it again in pulse mode for few seconds.

4. In the same pan, heat 1 teaspoon of oil and splutter the mustard seeds and curry leaves. Add these to the thuvaiyal.

Now, Peerkangai Thoel Thogayal (Ridgegourd Skin Chutney) is ready!

Serve. Rice with little ghee, Idli, and Dosa.

Tomato Mint Chutney Recipe | Thakkali Pudina Chutney Recipe

Thakkali Pudhina Chutney

Tomato Mint Chutney is one of the simple chutneys to make. It goes well with Dosa and Idly. Try it out and I am sure you’ll like it.

Preparation Time. 10 minutes
Cooking Time. 10 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Serves. 2

Ingredients

Chopped onion – 1 large no.
Chopped tomatoes – 2 medium nos.
Red chillies – 3 to 4 nos.
Mint leaves (pudhina) – 1 cup
Roasted gram (pottukadalai) – 1/2 cup
Oil – 2 teaspoons

To Season

Asafoetida (perungayam) – 1/4 teaspoon
Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (Ulutham paruppu) – 1/2 teaspoon
Cumin seeds (seeragam) – 1/4 teaspoon
Salt – as desired
Oil – 1/2 teaspoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. In a pan, heat 2 teaspoons of oil, add the chopped onion and saute it. When onions turn golden brown, add red chillies followed by the chopped tomatoes. Cook until tomatoes become soft.

Note.
You can also add 2 garlic pods, and fry it along with chopped onion.

Thakkali Pudhina Chutney

2. Now, add the chopped mint leaves. When mint leaves become soft, add the roasted gram, salt and asafoetida(perungayam). Mix well and saute for 2 minutes. Then, keep it aside and let it cool down.

Thakkali Pudhina Chutney

3. Transfer the onion-tomato-mint mixture to the blender/mixie, and grind it well without adding water.

Thakkali Pudhina Chutney

4. In a small pan, heat 1/2 teaspoon oil and then add mustard seeds. When mustard seeds splutter, add urad dal and cumin seeds. Then, add this seasoning to the chutney and serve.

Thakkali Pudhina Chutney

Serve. Tomato Mint Chutney goes well with rice, dosa, idli, rotis, and even bread, as a spread.

Thakkali Pudhina Chutney

Sweet and Sour Pineapple Chutney | Side Dish For Biryani, Friedrice and Pulao

Sweet and Sour Pineapple Chutney

My mom learned this recipe from my maternal grandmother. Right from my childhood days, whenever my mom makes Vegetable Biryani or Chicken Biryani, she would certainly make this Sweet and Sour Pineapple Chutney along with a Sweet Tomato Pachadi. Together with Biryani and Tomato Pachadi, it taste like heaven. When my mom asks me what special recipes can she manke on my Birthday, I would definitely say ‘The Trio’ combination. These are my family’s favorites recipes. This recipe also goes very well with Biryani, Fried Rice and Pulao. After I got married, I wanted to learn this recipe from her but somehow it just kept going. When my mom came here, she made it for my husband and his friends. All just fell in love with this “Trio” Combination. Gj then urged me to learn this recipe from my mom. Only last time when she came here for Shreeya’s delivery, I requested her to make this recipe for us. As usual, we all loved her preparation. She usually add color but Gj and myself are against adding artificial colors. So, I have given two detailed procedures: one with artificial color and the other without it. The recipe and the preparation remains the same for both except for the addition of artificial colors. This recipe has both spice and sweet. If you want it to be hot enough, add more red chillies. Now, lets move on to the recipe…

Sweet and Sour Pineapple Chutney

Preparation Time. 5 minutes
Cooking Time. 15 minutes
Recipe Category. Side Dish
Serves. 2

Sweet and Sour Pineapple Chutney
Ingredients

Pineapple Chunks – 1 cup
Red Chillies – 3 nos. (add more if desired)
Sugar – 1/4 cup (add more if desired)
Water – 1/2 cup
Red Food Color – a Pinch (Optional)
Salt – a pinch
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Sweet and Sour Pineapple Chutney

 

Preparation

Without Color

1. Cut Pineapple into small pieces. Beginners, you may read How to Choose and Cut a Pineapple?. to cut pineapple into small chunks.
In a pan, heat 1 teaspoon of oil and sauté red chillies and then add Pineapple Chunks. Saute for 4 minutes and then add sugar and salt. Saute for 3 minutes.

Sweet and Sour Pineapple Chutney
2. Now add 1/2 cup of water and allow it to boil well. At one stage, the pineapple chunks will absorb the sugar, and the consistency would be thick. Switch off the stove.

Sweet and Sour Pineapple Chutney

Now, Sweet and Sour Pineapple Chutney (without color) is ready!

Sweet and Sour Pineapple Chutney

 Same Preparation (With Color)

1. Cut Pineapple into small pieces. Beginners, you may read How to Choose and Cut a Pineapple?. to cut pineapple into small chunks.
In a pan, heat 1 teaspoon of oil and sauté red chillies and then add Pineapple Chunks followed a pinch of red color dissolves in a teaspoon of water. Saute for 4 minutes and then add sugar and salt. Saute for 3 minutes.

Sweet and Sour Pineapple Chutney

2. Now add 1/2 cup of water and allow it to boil well. At one stage, the Pineapple chunks will absorb the sugar, and the consistency would be thick. Switch off the stove.

Sweet and Sour Pineapple Chutney

Now, Sweet and Sour Pineapple Chutney (with color) is ready!

Sweet and Sour Pineapple Chutney

You can serve the Sweet and Sour Pineapple Chutney with the following recipes:

French Biryani, Mushroom Fried Rice, Jeera Pulao, Basil Rice (Thulasi Sadam), Oats Curd Rice