Peanut Chutney/Nilakadalai Chutney Recipe

Peanut chutney can be prepared in different methods, but this recipe is one of the best chutneys that I prepare all the time.

Ingredients:

5 Tbsp Peanuts

2 Garlic Pods

2 Green Chilies

2 Tsp Oil

1/4 Tsp Salt

Prep:

Peel and wash the garlic pods.

Remove the stem from chilies, wash and slit into half.

Peanut Chutney Recipe on Vidyascooking Youtube Channel

Method:

Heat a pan on medium flame.

Add oil to the pan and allow the oil to heat well.

Add garlic, stir and fry for few seconds.

Add peanuts and chillies and fry till peanuts turn golden.

Remove the fried peanuts from flame allow to cool down a bit.

Add the fried peanuts to a mixer jar, add salt and grind to form a coarse paste.

Add 2 tbsp water and grind, make sure not to grind the chutney too smooth.

Once the chutney is ground transfer to a serving dish and serve along with rotis, dosas, idly ...Enjoy!

Other Chutney recipes on Vidyascooking Youtube Channel

Tomato Chutney

Onion Chutney

Coriander Chutney

Mint Chutney

Tamarind Chutney

Raw Mango Chutney

Red Chilly Chutney

Onion Garlic Chutney

Ridge Gourd Chutney

Coconut Chutney

Mint Mayonnaise Recipe

Mint mayonnaise enhances the flavor and taste in sandwiches, burgers. Best when topped on café style fries.

Mint Mayonnaise Recipe Video on Youtube 😉

Ingredients:

1 Boiled Potato

1/2 Cup Mint Leaves

1/4 Cup Coriander Leaves

2 Green Chilies

2 Pods Garlic 

1/2 Inch Ginger

4 Tbsp Oil

2 Tsp Vinegar

1/2 Tsp Sugar

1 Tsp Salt

100 ML Fresh Cream

3 Tbsp Milk Powder

Prep:

Separate the mint leaves, wash, drain and reserve.

Separate the coriander leaves, wash, drain and reserve.

Boil the potato, drain, Peel and reserve.

Peel and wash the garlic.

Peel, wash and chop the ginger.

Method:

In a mixer jar add mint leaves, coriander leaves, garlic, ginger, salt and sugar, grind all the ingredients till coarse paste.

Crumble and add the potato to the masala and grind to form a paste.

Add milk powder and grind to form a smooth paste.

Add oil, vinegar and fresh cream and grind to form a smooth paste.

Once all the ingredients are ground pour the mixture in a airtight container which can be refrigerated. 

Refrigerate the mayonnaise for an hour till set and use as required...Enjoy! 

Basics of Indian Cooking: Tomato Chutney Recipe

This is an original recipe, after few attempts I have nailed this chutney recipe to perfection which pairs well with uthappam, dosas, idly and rotis.  

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Ingredients: 
4 Large Ripe Tomatoes 
15 Dried Red Chilies
1 Cup Warm Water
10 Pearls Garlic 
3 Sprigs Curry Leaves
1/2 Tbsp Tamarind Pulp Or a small coin size Tamarind
2 Tbsp Split Black Gram Dhal 
1/4 Tsp Asafoetida 
Salt as per taste
Oil as required...

Method:
Soak the dried red chilies in warm water half an hour prior to preparing the chutney. The red chilies should swell and double in size.

Heat a wok on medium flame with 2 tbsp oil. Add the black gram dhal, constantly keep stirring and fry the dhal to light brown in color.

Add the garlic, tamarind and curry leaves to the dhal and fry for few seconds.

Drain and add the soaked red chilies and asafoetida fry the chilies for a minute. The chilies should turn into deep burgundy in color.

Using a slotted spoon drain excess oil and add the chilies to a mixer jar. Add salt and splash of water grind to form a smooth paste.

Wash the tomatoes, pat dry and chop into quarters. Add a tsp of oil to the same wok start frying the tomatoes till it softens a bit.

Add the soften tomatoes to mixer jar and grind all the ingredients till well combined. Serve the chutney right away...Enjoy 😊  

I have prepared this chutney recipe in bulk to freeze a portion to use later. This chutney stores well if refrigerated. 

Chutney Recipes Posted on Youtube and Blog 😊

Mint, coriander and curry leaves chutney recipe please click here to view detail post

Family Favorite Onion Chutney pairs well with idly and dosas. Please click here for recipe blog.

Chutney Podi Recipe a classic dry chutney in powder form to serve with rice and steam cooked dumplings. Please click here for detail post. 

Red Bell Pepper Chutney perfect for sandwiches and roti rolls please click here for recipe.

Raw mango coconut chutney recipe which pairs well with rice dishes and roti. Please click here for detail post. 

Coconut chutney I like to serve for pongal please click here for recipe.  

Coconut Chutney without any groundnut or dhals pairs well with spicy dosas please click here for recipe. 

Coconut chutney with ginger I like to serve with mini masala dosas please click here for recipe. 

Basics of Indian Cooking: Restaurant Style Ginger Coconut Chutney Recipe

Restaurant style ginger coconut chutney is normally served with masala dosa, rava idlis, upma and palav.  This dish is 100% Gluten free and Vegan.

Ingredients:
1 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram Dal
1/2 Tsp Tamarind
1/2 Inch Ginger
3 to 4 Green Chilies
1 Dried Red Chilly
1/4 Tsp Split Black Gram Dal
1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
2 Sprigs Curry Leaves
Salt as per taste
Oil as required 

Video Recipe is also posted on my Sunday Brunch Recipe Series🙏

Method:
We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe.

Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format.

Add water little at a time and grind to form a smooth paste and reserve.

Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and sputter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve.

We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve.

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Coconut Chutney Recipe 🙏 Ingredients: 1 Cup Fresh Coconut 1/4 Cup Roasted Bengal Gram Dal 1/2 Tsp Tamarind 1/2 Inch Ginger 3 to 4 Green Chilies 1 Dried Red Chilly 1/4 Tsp Split Black Gram Dal 1 Tsp Mustard Seeds 1/4 Tsp Asafoetida 2 Sprigs Curry Leaves Salt as per taste Oil as required Method: We can use grated coconut or peeled and chopped fresh coconut to prepare this recipe. Add the coconut, roasted bengal gram, ginger, chilies and salt to a mixer jar grind to form a coarse format. Add water little at a time and grind to form a smooth paste and reserve. Heat a fry pan with 2 tbsp oil allow to reach temperature. Add mustard seeds, split black gram dal allow to cook and splutter on low flame, add asafoetida, red chilly and curry leaves fry for few seconds. Temper the chutney with the mustard and serve. We can prepare the chutney base ahead of time and store it refrigerated until use. This chutney stores well upto 3 days. Just before serving we can temper and serve. #vidyascooking #coconutchutney #southindianchutney #Vegan #glutenfreerecipes #glutenfree #coconut #nammabengaluru #bengaluruthings #bengalurutimes #bangalorefoodie #bangalore

A post shared by Vidya Lakshmi (@vidyascooking) on Nov 13, 2018 at 8:52pm PST

Basics of Indian Cooking: Resturant Style Garlic Coconut Chutney Recipe

Resturant style coconut chutney is perfect when served with idly, dosas or kara pongal. Its 100% vegan and gluten free.

Ingredients for Coconut Chutney:

1/2 Cup Fresh Coconut

1/4 Cup Roasted Bengal Gram

2 Pods Garlic

3 Green Chilies

2 Sprigs Curry Leaves

1/4 Tsp Tamarind Pulp

1 Tbsp Mustard

1/4 Tsp Asafoetida

Salt as per taste

1 Tbsp Oil

Recipe Video is also posted on my Sunday Brunch Recipe Series 🙏

Method to Prepare Coconut Chutney:

Wash and Chop fresh Coconut into tiny pieces. Peel the Garlic.

In mixer jar add the chopped coconut, tamarind, roasted bengal gram, garlic, chillies and salt pulse and grind to form a coarse paste.

Add a splash of water and grind the coconut to smooth consistency. 

Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter.Add black gram dal and fry for a minute. 

Add curry leaves, red chillies and asafoetida fry for few seconds, temper the chutney and serve. 

We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.

During mango season we also prepare coconut and mango chutney which is a family favorite served for pongal or Dosa 😊

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Most requested Coconut Chutney Recipe just the way I like it 😘👌 stay tuned for Sunday brunch recipes on my YouTube channel 🙏 #vidyascooking #coconutchutney #Vegan #veganbreakfast #coconut #brunch #sundayvibes #sundayvibes

A post shared by Vidya Lakshmi (@vidyascooking) on Oct 13, 2018 at 6:47am PDT

Basics of Indian Cooking: Easy Papdi Recipe for Chaats

There is always a craving for crispy deep fried snacks during tea time. Since we dont prefer to eat street food or bakery items often, I try my best to prepare all these snacks at home itself. All these recipes were perfected over the years it was not an easy or simple task I had to taste test and experiment a lot on each and every recipe.

Papdi is one such basic fried cracker which can be used in many snacks for crispy texture. We can prepare these papdi in bulk and store in a airtight container and use as required. These prepared papdi store well, should be used with in two weeks. If we prepare all these basic chaat ingredients it is easy to assemble and serve. It is hygienic, yields generous portions and very economical when prepared at home.

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Ingredients:
1 Cup Maida (All purpose flour)
1/4 Cup Roasted Bengal Gram
1/4 Cup Sooji Rawa (Semolina)
1 Tbsp Cumin Seeds
Salt as per taste
Oil for frying...



Method:
Add the semolina and roasted bengal gram to a mixer jar and grind to form a smooth powder. Sift maida thrice using a fine mesh sieve.

Add the sifted flour and ground flour to a mixing bowl along with salt as per taste and cumin seeds. Mix all the ingredients first, gradually add water little at a time and start to knead into a smooth dough. 


Even if there is excess water used to knead the dough the semolina tends to absorb all the moisture. we can always add a little excess flour to adjust the dough consistency. Make sure you dont form a very tight dough.

Once the dough ball has formed cover with a kitchen towel allow the dough to rest on the kitchen counter for an hour before preparing papdi. After an hour knead the dough well for 10 to 15 minutes. Form medium size roundels little larger than a golf ball.

Dust the surface, rolling pin and the dough ball with flour , start rolling the dough into thin sheets. We can adjust the thickness as per preference.

Using a cookie cutter start cutting out papdis once the papdis are cut use a fork and pierce random holes in the papdis this will ensure the papdi won't puff and will remain flat.

Prepare as many papdis as possible and reserve. Heat enough oil for frying in a wok. Gently drop the prepared papdis and fry on medium flame for a minute on each side or until the papdi has turned golden drain excess oil reserve the fried crackers on a plate lined with paper towel.

Once all the oil has drained always line the air tight container with paper then place the fried papdis in the box and store. Use these papdis with in 2 to 3 weeks these fried crackers are excellent to prepare various street food style snacks.

Basics of Indian Cooking: Tamarind Chutney and Tamarind Sauce for Chaats and Snacks

I've tried my best to cover basic tamarind chutney and sauce which is most used condiment in Indian snack recipes. The tamarind chutney base can be transformed and used in many condiment or curry recipes. 

I have prepared this chutney in bulk to feature more recipes using a basic tamarind chutney. This chutney can be preserved in the freezer up to 10 months and use as required.

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Basic Tamarind Chutney Base

Ingredients:

1/2 Cup Tamarind

1/2 Cup Dried Dates or 20 to 30 Dates Approx Measure

1 Tbsp Chaat Masala

1/4 Tsp Pepper Powder
1 Inch Ginger

6 Cloves

1 Tbsp Salt.

Method:

In a pressure cooker add the dates, cloves, ginger and tamarind. Add 1 1/2 cups water place the lid and whistle cook for 10 minutes or 4 whistles remove from flame allow the pressure to release.

Once the pressure has released check if the dates have cooked. Using a knife slit the dates into half's and discard the seeds. Add the dates, cloves, ginger and tamarind to a mixer jar and grind to form a smooth paste. 

Pass this tamarind pulp through a sieve and extract the tamarind pulp use this tamarind pulp as base to prepare many curries and condiments...

Khatta Meetha Chutney for Chaats and Sev Puri

Ingredients:
1/4 Cup Basic Tamarind Chutney
1/2 Cup Jaggery or Sugar
1 Tbsp Chilly Powder

Method:
In a heavy bottom pan or wok add the jaggery and 1/4 cup water place on low to medium flame allow the jaggery to melt using a sieve strain the melted jaggery. Wash the wok or heavy bottom pan pour the melted and strained jaggery back to the pan and place on medium flame. 

Bring the jaggery to a rapid boil it should start forming one string consistency as shown in the video. Add the basic tamarind pulp and chilly powder stir and allow the tamarind to reduce and thicken a bit.

Once the chutney has thickened place allow to cool place in a glass bottle  refrigerated until use...

Tamarind Sauce or Khatta Sauce for burgers and chicken nuggets.

 Ingredients:
1/4 Cup Khatta Meetha Chutney
2 Tbsp Tomato Ketchup
1 Tbsp Corn Flour 
2 Cup Hot Water

Method:
In a heavy bottom pan add the tamarind chutney along with tomato ketchup add 1/4 cup warm water gently bring to a boil. Add water to corn flour and dilute. 

Add the corn flour to the boiling tamarind base place on low flame keep stirring. The sauce may tend to get lumpy gradually add warm water and keep stirring eventually the lumps will melt and form a smooth sauce if the sauce is still lumpy we can strain and use. 

Always check for salt if required adjust salt and tamarind chutney as required bring to rapid boil allow to cook for 10 minutes once the sauce has reduced remove from flame allow to cool before use.

Basics of Indian Cooking: Coriander/Kothamalli Chutney Recipe for Chaats

 Coriander Chutney is a basic condiment  served for chaats and kababs or this chutney is also used as a spread for sandwiches in India. This chutney is prepared by street food vendors who serve snacks. There are many variations on this coriander chutney but the authentic street food style chutney is a basic and very simple chutney to prepare.

When ever I'm in the mood to serve chaats I prepare all these basic condiments one or two days ahead of time since it is convenient and easy to use as required... 

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 Ingredients:
1/2 Bunch Coriander Leaves with stems
1 Tbsp Chaat Masala
1 Tbsp Cumin Seeds
1/2 Inch Ginger
1/2 Onion
1/4 Tsp Asafoetida
A pinch of Citric Acid (Optional)
Salt as per taste...

 Method:
Clean and separate the coriander stems and leaves discard the roots wash the coriander thrice. In a mixer jar add coriander, ginger, cumin, chaat masala, onion, asafoetida and salt grind to form a smooth paste. 

Reserve the chutney in a glass bottle refrigerated until use. We can add citric acid to the chutney which will preserve the chutney upto 2 weeks.

Basics of Indian Cooking: Red Chilly Chutney for Chaats

I'm compiling a series of basic condiment recipes for chaats, sandwiches and burgers, one of them are a basic red chilly chutney used by street vendors across India. 

This red chilly chutney can be used in many snack dishes to enhance the flavor and taste. Left over chutney after using in chaats can be used as masala to prepare other dishes such as pav baji and so on...

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Ingredients:
15 Dried Red Chillies
1 Tbsp Red Chilly Powder (Kashmiri or Paprikka )
1 Tbsp Chaat Masala
1 Tbsp Cumin
1/2 Onion (peel. wash and chop)
1/2 Inch Ginger (peel, wash and chop)
1/4 Tbsp Asafoetida
A pinch citric acid
Salt as per taste...

Method:
Wash the dried red chillies thrice and add to 1 cup hot water soak the dried red chillies ahead of time. These chillies must soak for atleast an hour before use.

Once the chillies have soaked for an hour drain and reserve the chilly water add only the chillies to a mixer jar along with cumin, onion, ginger, chaat masala, asafoetida and salt grind on low speed first.

The chillies will be coarse once you've ground on low speed gradually add the reserved chilly water to the ground chillies and grind to form a smooth paste. 

Reserve the chilly chutney in a glass bottle refrigerate until use we can store this chutney upto a week. We can also add citric acid to preserve this chutney for 2 weeks.

Basics of Indian Cooking: Mint+Coriander+Curry Leaves Chutney Recipe

There are many variations of mint chutney prepared across India. Basic Mint Chutney is prepared without coconut, sometimes we can find this basic mint chutney with yogurt and served to compliment kababs, grills or applied inside a  roti wrap click here for recipe. Basics of Indian cooking is my web journal series to recreate heirloom and forgotten basic Indian recipes.

Using coconut in chutney is a typical southindian and maharastrian version. This mint chutney is best served with idly, dosa, pongal or steam cooked rice. We can store this chutney upto 3 days in a air tight container refrigerated or upto a weeks time frozen.

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Ingredients:
1 Cups Mint Leaves
1/2 Cup Curry Leaves
1/2 Cup Coriander
1 Cup Coconut
1/4 Tsp Tamarind
1 Inch Ginger
8 Green Chilies
1 Tsp Mustard Seeds
1 Tsp Black Gram Dhal
2 Dried Red Chilies
1/4 Tsp Asafoetida
Oil as required 
Salt as per taste...

Prep Up:
Peel wash and roughly chop ginger.
Separate the mint leaves, coriander and curry leaves discarding the steams. wash all the leaves thrice, drain excess water using colander reserve.

Peel and chop fresh coconut or use fresh grated coconut.
Wash and roughly chop chilies...

Method:
Heat a wok on medium flame with 2 1/2 Tbsp Oil. Fry the ginger and chilies first once it starts to splutter add the washed Mint+Coriander+Curry Leaves fry for 30 seconds switch off the flame reserve.

In a mixer jar add coconut, tamarind, fried ginger and chilies grind to a coarse paste. Add the sauteed mint, coriander and curry leaves to the coconut along with salt as per taste grind to form smooth paste. We can add little water at a time to grind into a smooth paste, I used 1/4 cup water and 1 tbsp salt.

Once the chutney has formed reserve in a serving dish and reheat the wok to temper the chutney. Add 2 tbsp oil once the oil starts to smoke add mustard, urad dhal and dried red chilies fry for 30 seconds or the mustard should stop spluttering add asafoetida quickly temper the chutney and serve right away with soft fluffy dosas or idly...Enjoy...😉

Chutney used to be a herbal medicine prepared by siddha viadya practitioners several thousand years ago. This herbal concoction gained popularity and was later used as a condiment...British fell in love with Indian Chutneys and used ingredients like tomato, onion and mangoes to prepared their favorite chutney. In 1900 British cook or the Anglo cooks used preservatives like vinegar and lime juice to bottle and store the chutney.

Ridge Gourd Peel Chutney Recipe (Peerkangai Chutney Recipe)

Ridge Gourd is a such a tasty and economical vegetable we can prepare two dishes using one vegetable. The skin is used for chutney and the vegetable is used in a curry. 

This Chutney is a typical southindian recipe. We normally prepare steam cooked rice add generous amount of ghee mix this chutney and serve it for lunch. We can also store this chutney upto 3 days in the fridge and serve it with idly, dosa or roti.

 

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Make sure to purchase ridge gourd which is 150 to 200 grams for this recipe as it will be tender. 1 1/2 Cups Ridge Gourd Peel, 3 Sprigs Curry leaves, 8 Dried Red Chilies, 3 Tbsp Channa Dhal or split chick peas, 5 Pods Garlic, Fist Full Coriander, 1/4 Tsp Asafoetida, 1 Tbsp Tamarind pulp or small piece tamarind,1/2 Cup Fresh Coconut, Salt as per taste, Oil or Ghee as needed.

Method: Heat a wok on medium flame add 1 tbsp oil and fry the channa dhal first until the color changes to light pink remove and reserve on a plate. 

Add 1 tbsp oil to the same wok once the oil is hot add chilies and fry for a minute reserve in a plate, fry the tamarind, garlic, curry leaves, coriander and tamarind on low flame once the greens wilt down a bit reserve in a plate. 

Add 1 tbsp of oil place the flame on low once the oil starts smoking add asafoetida and allow to splutter add the ridge gourd peel fry until there is no moisture in the peel..the peel should turn light pink or golden brown in the edges remove from flame.

Add all the ingredients to a mixer jar along with coconut and salt grind to form a coarse paste. Add water and grind to form a smooth chutney serve with roti, dosa, idly or rice enjoy...:)