Bell Pepper and Tender Tomato Chutney
Ingredients:
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (black gram)
• 1 teaspoon chana dal (split chickpeas)
• 1/4 cup peanuts
• 2 green chilies, chopped
• 1/4 teaspoon asafoetida
• 2 bell peppers (capsicum), diced
• 2 medium-sized green raw tomatoes, diced
• 1 teaspoon salt (or to taste)
• 2 tablespoons fresh coriander leaves, chopped
For Grinding:
• 1/4 cup peanuts (reserved from sautéing)
• Cooked bell peppers and tomatoes
Instructions:
1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add mustard seeds, urad dal, chana dal, and peanuts. Sauté until golden brown. Remove the nuts from the oil and keep them aside for later use.
3. To the remaining oil, add chopped green chilies and asafoetida. Sauté briefly and then remove them from the oil.
4. Add diced bell peppers and green raw tomatoes to the same pan. Sauté for 2 to 3 minutes until they start to soften.
5. Sprinkle salt and add chopped coriander leaves. Close the lid and let it cook for an additional minute.
6. Turn off the stove and transfer the sautéed bell peppers and tomatoes to another container. Allow them to cool.
7. In a mixer jar, first grind the reserved peanuts until they form a coarse powder.
8. Then add the cooled sautéed bell peppers and tomatoes to the mixer jar. Grind the mixture into a smooth chutney, adding 50 ml of water if needed.
9. Your gluten-free, no-onion, no-garlic, and no-coconut chutney is now ready to serve.
10. Serve the chutney with rice, idli, dosai, burrito bowls, or use it in various types of wraps.
Nutritional Values (per serving, approximately):
• Calories: 120
• Total Fat: 8g
• Saturated Fat: 1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrates: 10g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 4g
Note: This chutney can be a good choice for diabetes patients, as it does not contain added sugars and has a moderate amount of carbohydrates. However, it’s always advisable to consult with a healthcare professional or a dietitian for personalized dietary recommendations.
chutney
Banana flower chutney
My mother used to make chutney from banana flower. Now days in Hyderabad I find banana flower in every super market. Hence I bought one and asked my mom how to make it. My mother uses only the inner most part of banana flower. Where as from most videos I saw in internet, people use the flowers behind every petal of the banana flower.
So first we have to remove all the big, maroon colored petals and discard it. You can use the flowers which will be behind these petals. Watch this video to see what should be discarded and what could be used for cooking. Other wise simply remove all outer petals until you reach the innermost petal which is Yellow/cream/white in color. This could be chopped directly.
Ingredients
banana flower chopped – 200 grams
Dry red chilli – 10
Peanut – 25 gram
Chana dal – 25 gram
Urad dal – 1 spoon
Tamarind pulp – 1 spoon
Salt to taste
Oil – 1 T Spoon
Take a kadai and heat oil.
Roast pea nuts, red chilly, Chana dal and urad dal. Remove it from pan, Then fry the chopped banana flower.
Once they cool down put them in mixer and grind to paste adding required amount of salt , tamarind pulp and little water.
Your banana chutney could be served with Rice , Dosa or Idli now.
Ridge Gourd Chutney ( Heerekai chutney)
Ridge gourd is called as Heerekai in Kannada, beerakai in Telugu, Turai in Hindi.
I was longing for some hot and spicy chutney as my husband always prefers less spicy food. So today I thought I will make hot chutney, and regular Chana Sambar. But it turned out that Sambar became spicy and my chutney was just right for my husband and daughter!!
Ingredients
Oil – 4-5 Table spoon
Mustard seeds – 1/2 Tea spoon
Cumin seeds – 1/2 Tea spoon
Chana dal – 1/2 Tea spoon
Urad dal – 1/2 Tea spoon
Split moong dal – 1/2 Tea spoon
Pea nuts – 3-4 Tea spoons
Cashew Nuts – 3-4 Tea spoons
Asafoetida – A pinch
Tamarind – 2-3 Inch
Green chilly – 2
Dry red chilly – 4
Curry leaves – 2 strands
garlic – 2 cloves
Onion – 2
Ridge gourd – 1 Big sized
Method
- Take oil in a pan, heat it.
- add mustard seeds, once it splutter then add Cumin seeds followed by all other dals, pea nut and cashew nut.
- Now add asafoetida, 2 cloves of garlic, then curry leaves, green chilly and red chilly.
- Once these are nicely roasted, take them into a separate bowl.
- Now add tamarind to the pan, then chopped onions and chopped ridge gourd.
- Fry for 5 – 10 minutes. Sprinkle little salt. Do not add water.
- Once you feel the ridge gourd is cooked, take this also to another bowl, and let it cool.
- Now first grind the first set of roasted dal and chilly.
- To this add roasted onions and ridge gourd and grind to a fine paste.
- This tastes good without any further tempering.
- Tastes good with Rice, Curd Rice and chapati.
Tender Tamarind leaves Chutney
Last month when I went to Raithu Bazaar near JNTU in Hyderabad, I found the fresh, tender tamarind leaves. I felt definitely I would find some recipe for this on net, so I bought them. It is called as Chinta chiguru in Telugu. HuNase Chiguru in Kannada. Chiguru means fresh leaves. (shoot). Then after searching some recipes, I made some changes as per my taste and made the chutney. It tasted delicious. Here is the recipe for you.
Remember as the tamarind leaves are sour, you need not add any tamarind to the chutney.
Tender tamarind leaves – 1 cup
Dessicated coconut powder – 1 cup
Dry red chillies – 7-8
Salt to taste
water for grinding
In a pan take 1 spoon oil, fry the chillies, then add tamarind leaves and fry them. Its enough to fry them for 2-3 minutes. It should not over burn. Once the green leaves change color to brown, you can remove from heat. Let it cool.
In the same pan roast the coconut powder by frying for 1 minute.
Once its cool, grind the coconut, tamarind leaves, red chillies and salt together in a mixer grinder. Add little water to get the consistency of chutney. Now your tamarind leaves chutney is ready.
You can do a seasoning to the same with little oil, mustard seeds, curry leaves and red chilly.
The chutney tastes good with Dosa, rice and chapati.
Bindu's Kitchen 