Grilled coconut chutney തേങ്ങ ചുട്ട ചമ്മന്തി

Grilled coconut chutney തേങ്ങ ചുട്ട ചമ്മന്തി

1. വറ്റൽ മുളക്  - 3 എണ്ണം
2. തേങ്ങ - അര മുറി
3. ചുവന്നുള്ളി - 3  എണ്ണം
4. പുളി - അല്പം
5. ഉപ്പ്  - പാകത്തിന്

പാകം ചെയ്യുന്ന വിധം

• ഉണക്കതേങ്ങയും  മുളകും കനലിൽ ചുട്ടെടുക്കുക. 
• ചുട്ട തേങ്ങ കഷണങ്ങളാക്കി എടുക്കുക . 
• മുളക്, തേങ്ങ,പുളി ,ഉള്ളി ,ഉപ്പു  എന്നിവ അരച്ചെടുത്ത്  നന്നായി  യോജിപ്പിച്ചെടുക്കുക.

Dry Red Chili Chutney — Mulaku Chammanthi

Dry Red Chili Chutney — Mulaku Chammanthi

Ingredients

10 dry red chilies

5 small shallots

½ - ¾ teaspoon tamarind soaked in2-3 tablespoon water

Salt, to taste

2 teaspoon oil, preferably coconut, plus a bit more for roasting

Directions

Wipe a small nonstick frying pan with a bit of oil and roast chilies for 2-3 minutes until crispy, dark brown and fragrant. Take care not to burn chilies. Remove from heat and allow to cool completely. 

Using an electric spice or coffee grinder, grind roasted chilies and shallots to a coarse paste, without adding water. Scrape the ground mixture into a bowl and mix well with tamarindpulp,  and oil. Season to taste. Allow to stand for 10 minutes for the flavors to set in. Adjust seasoning, if needed.

Serve it as a relish with steamed rice and curd. This chutney also goes well with traditional combinations like boiled tapioca (kappa), as well as rice gruel (kanji).

Red Chilli Chutney Recipe 

Preparation Time: 25 minutes

Cooking Time: 3 minutes

Serves: 4 servings

Ingredients:

8-10 Whole Dry Red Chillies

1/2 inch Ginger, chopped

8 Garlic Cloves

1½ teaspoons Lemon Juice

1 tablespoon Cumin-Coriander Powder

2 tablespoons Oil

1/3 teaspoon Salt

Directions:

1. Deseed and soak dry red chillies in water for 20 minutes and drain them.
2. Take drained red chillies, ginger, garlic, cumin-coriander powder and salt in a small chutney jar of a food processor or grinder. Grind them with 1 tablespoon water until smooth paste.
3. Heat 2 tablespoons oil in a medium size pan and add prepared paste.
4. Sauté it for 2-3 minutes over low flame. Turn off the flame and let it cool at room temperature and mix lemon juice.
5. Transfer red chilli garlic chutney to serving bowl. Use it to make delicious chaats like bhel puri, sev puri or pav bhaji, etc. and give it a spicy touch.

Tips and Variations:

• For even better taste and texture, use mortar and pestle to make this chutney. It will give a coarse texture like no other.
• Use more oil if you like to have an oily chutney. It improves the taste and texture a lot.

Taste: Very hot and spicy

Serving Ideas: There are simply many ways in which red chilli chutney can be used to transform any dull food into titillating spicy food. E.g. use it as spicy condiment for dosa, idli or as a dip for samosa, kachori and various Indian snacks or as a spread to make sandwiches and rolls.

Peanut Chutney Recipe

Preparation Time: 10 minutes

Cooking Time: 2 minutes

Ingredients:

1/2 cup Roasted Peanuts, skin removed

3 Garlic Cloves

1/4 teaspoon Tamarind Paste

4 Dry Red Chillies

1/2 teaspoon Mustard Seeds

4-5 Curry Leaves

2 teaspoons Oil

1/2 cup Water

Salt

Directions:

1. Take roasted peanuts, garlic, 3 dry red chillies, tamarind paste and salt in a chutney jar of grinder.
2. Grind them together to make a medium coarse powder.
3. Add 1/2 cup water and grind again until smooth paste. Transfer paste to a serving bowl and proceed to prepare tempering.
4. Heat oil in a small pan. Break 1 dry red chilli into two pieces. Add mustard seeds; when they start to crackle, add curry leaves and remaining 1 dry red chilli. Sauté for 10 seconds and turn off flame.
5. Pour tempering over chutney paste. Chutney is now ready to be served with steamed idli and dosa.

Tips and Variations:

• If roasted peanuts are not available, then you can dry roast them over low flame in a heavy based pan for 7-8 minutes. Let them cool for 3-4 minutes and remove the skin.
• Increase or decrease the amount of red chillies to make more or less spicy respectively. Adding more chillies will in fact make it Andhra style spicy peanut chutney.
• You can avoid topping it up with mustard seeds tempering if you are going use it only for making dosa.

Coconut Chutney Recipe 

Preparation Time: 10 minutes

Cooking Time: 2 minutes

Serves: 6 servings

Ingredients:

1 cup roughly chopped Fresh Coconut

1 teaspoon grated Ginger

2 Green Chillies, chopped

1 tablespoon Roasted  Parippu/ Chana Dal (daliya)

1 tablespoon Curd

1 teaspoon Lemon Juice or Tamarind Paste

1/2 cup Water

Salt

For Tempering

1/2 teaspoon Cumin Seeds

1/4 teaspoon Mustard Seeds

4-5 Curry Leaves

1 Dry Red Chilli

1 teaspoon Oil

Directions:

1. Take chopped coconut in a small chutney jar of food processor or grinder.
2. Grind it to make a medium coarse paste and transfer to a plate.
3. Add green chillies, roasted chana dal and ginger in same chutney jar.
4. Grind them to a smooth powder.
5. Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.
6. Grind them to make a medium coarse paste. If required, add more water to get desired consistency of chutney and grind again. Transfer it to a bowl.
7. Heat oil in a small tempering pan. Add mustard seeds. When seeds begin to crackle, add cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.
8. Take away pan from flame and immediately pour tempering over the prepared coconut paste and mix well. Coconut chutney for idli and dosa is ready; enjoy it with your favorite type of dosa.

Tips and Variations:

• Adjust quantity of water according to make it thick or diluted.
• Avoid addition of green chilles while making coconut paste and avoid dry red chillies in tempering to make white coconut chutney
• Consume fresh idli-dosa chutney immediately or refrigerate it and use it for up to 3 days.

Red Coconut Chutney Recipe

This Kerala style coconut chutney does not get its inviting red color only from red chillies but also from tomatoes, and this is what sets it apart from other south Indian chutneys as tomato provides a tempting tangy touch to its otherwise spicy taste.

Preparation Time: 5 minutes

Cooking Time: 2 minutes

Serves: 6 servings

Ingredients:

For Chutney

1/2 cup grated or shredded Fresh Coconut

1-2 Garlic Cloves

3 Dry Red Chillies

1 tablespoon Roasted  parippu/Chana Dal

1 small Tomato, chopped

Salt

For Tempering

1/2 teaspoon Mustard Seeds

1/2 teaspoon Urad Dal (split black gram)

4-5 Curry Leaves

2 teaspoons Oil

Directions:

1. Take grated coconut, garlic, dry red chillies, roasted chana dal, chopped tomato and salt in a grinder or food processor.
2. Pour 2 tablespoons water and grind until medium coarse paste. Taste for salt and add more if required. Add and mix water as needed to make it diluted to desired level. Transfer to a serving bowl.
3. Heat oil in a small pan, add mustard seeds, urad dal and curry leaves (add dal and curry leaves when mustard seeds start to splutter). Sauté until dal turns golden brown.
4. Remove pan from flame and immediately pour tempering over chutney. Mix if desired. Kerala style red tomato coconut chutney is ready; serve it with idli, set dosa, appam, etc.

Tips and Variations:

• Consume it fresh or you can store it in refrigerator for up to 3 days.

Taste: Mild tangy and spicy

Serving Ideas: Serve this kerala coconut chutney with upma, uttapam and medu vada along with sambhar.