Dry Chutney
Recipes
The dry chutney recipes
are a big help as you
can make them when you have got time and serve them anytime as and when a side dish
is needed to make a meal interesting.
The kids love these dry chutneys too. So when
the kids are not so keen on eating the vegetables with their rice or
bread, these dry chutneys can be used to tempt them.
These dry chutneys
not only add great color to the meal, they are tasty too. Some chutneys
are served with particular dishes. For example, the roasted peanut
chutney or the dry coconut chutney goes very well with bhakri(a
jowar/sorghum bread).
These chutneys can be mixed with a little ghee or curd (plain yogurt) or a little oil as you like.
The chutney podi goes well with rice as well as
chapatti.
These dry chutneys are also good to spread on the toast or sandwiches.
They are good to take as an accompaniment for any bread, roti, rice
dish when you go traveling or for a picnic.
Roasted Peanut chutney
In other Indian languages, this groundnut or peanut chutney is called shenga
chutney (kannada),
danyachi
chutney (marathi).
Ingredients
to make 1 cup chutney:
- Roasted peanuts - 1 cup
- salt - ½ tsp
- Red chili powder - 1 tsp or to
taste
- Asafoetida – ¼ tsp
- Garlic pods(optional) – 6-10
- Dry tamarind – a little
- Jaggery(optional) ½ teaspoon
Method :
Grind together all the ingredients to a coarse powder. Store in an
airtight container. This
chutney will keep for a month or so.
Dry
coconut chutney
This dry coconut chutney
is called khobryachi chutney(marathi),
khobbari chutney(kannada).
This goes very well with rotis such as bhakri, chapatti.
Ingredients
to
make 1 cup 'dry coconut chutney'
- Grated dry coconut or dessicated coconut- 1
cup
- salt - ½ tsp
- Red chili
powder - 1 tsp or to taste
- Asafoetida – ¼ tsp
- Garlic pods(optional) – 6-10
- Dry tamarind – a little
- Jaggery(optional) ½ teaspoon
Method :
- Lightly roast the grated coconut on low flame
for a few minutes till it
is light brown. Roasting enhances the taste and flavor and also
preserves the chutney for a long time. if you sure to finish the
chutney within 10 days you may omit roasting.
- Grind together the
coconut and the other ingredients to a coarse powder. Store in an
airtight container.
Puthanyachi
chutney - Roasted chickpea chutney
Puthane(marathi)
or hurigadale(kannada)
or Chana or dalia (hindi) are roasted
gram or roasted
chickpeas. The chickpeas are split and dry roasted. They
are used in many snacks and you can also eat them as a snack by itself
too.
Ingredients
to make 1 cup 'puthane chutney'
- Grated dry coconut or dessicated coconut- 1/2
cup
- Puthane – dalia – 1
cup
- salt - 1 tsp or to taste
- Red chili powder - 1 tsp or to taste
- Asafoetida – ¼ tsp
Garlic pods(optional) – 6-10
- Dry tamarind – a little
- Jaggery(optional) ½ teaspoon
Method :
- Lightly roast the grated coconut on low flame
for a few minutes till it
is light brown. Roasting enhances the taste and flavor and also
preserves the chutney for a long time. if you sure to finish the
chutney within 10 days you may omit roasting.
- Grind together the
coconut and the other ingredients to a coarse powder. Store in an
airtight container.
You can serve all these chutneys with plain rice, curd rice, chapati,
dosa, idli, uttapam, poori, paratha etc.
I am sure you will find these dry chutney recipes useful.
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