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#100chutneys

Roasted Bell Pepper Walnut Chutney

Lauki Peel Chickpeas Chutney


Spinach - Green chillies Chutney 


Horsegram - Sweet Corn Chutney 




Gun Powder Chutney 


Kathirikai Chutney 


Radish Leaves Chutney 


Green peas Chutney 


Radish Chana dal Chutney 


Cabbage & Capsicum Chutney 


Vadagam Thakkali Chutney 


Murukku Tomato Chutney 


Coconut Olives Chutney 


Spicy Cluster Beans Chutney 


Sesame Seeds - Curry leaves Chutney 



Sundakkai Vathal Chutney 


Green Bell Pepper - Badam Chutney 


Pachai Mochai - Kothamalli Chutney 



Methi Leaves - Horse gram Chutney 



Betel Leaves - Onion Chutney 



Mango - Cabbage Chutney


Spring Onion Chutney 


Methi leaves & Mango Chutney 



Cucumber Chutney 


Gongura & Capsicum Chutney 



Methi leaves & Chana dal Chutney 


Vendakkai Chutney 



Coconut & Soaked Urad dal Chutney 


Dried Cranberry - Coriander leaves Chutney 



Roasted Tomato & Rajma Chutney 



Ivy Gourd and Macadamia Chutney 

Karpuravalli Leaves & Mango Chutney 


Chukka Kura & Ivy Gourd Chutney 


Snake gourd & Basil leaves 



Broccoli & Dal Chutney 


Drumstick leaves & Peas Chutney 



Bok Choy & Bell Pepper Chutney 


Yellow Zucchini & Parsley Chutney 


Iceberg Lettuce & Carrot Chutney 


Bok Choy & Brinjal Chutney 



Asparagus & Spinach Chutney 



Lemongrass & Garlic Chutney 



Green Zucchini & Palak Chutney 



Leek & Tomato Chutney 


Asparagus & Ivy gourd Chutney 



Chukka Kura & Walnut Chutney 



Watermelon Rind & Carrot Chutney 



Dried Plum & Tomato Chutney 



Leek, Aubergine & Khatta Palak Chutney 


Pineapple & Walnut Chutney 

Grapes & Bell Pepper chutney 

Amaranth Leaves & Peanuts Chutney 

Drumstick Chutney

Watermelon Rind & Spinach Chutney 

Guava & Raw Mango Chutney 

Broccoli & Mango Chutney 

Surakkai Thol & Vadagam Chutney 

Coconut & Dried Cranberry chutney 

Tender Tamarind leaves & Capsicum Chutney 

Pumpkin & Tender Tamarind leaves Chutney 

Ridge Gourd & Methi leaves Chutney 

Radish & Brinjal Chutney 

Field beans & Mint Chutney 

Horsegram & Walnut Chutney 

Masoor Dal & Turnip Chutney 

Mango Ginger & Brahmi leaves Chutney 

Manathakkali leaves & Green pepper corns chutney 

Turkey Berry & Mint chutney 

Ash gourd & Horse gram Chutney 

Onion & Mango Chutney 

Brinjal & Capsicum Chutney 

Raw Banana peel & Tomato Chutney 

Guava & Coconut Chutney

Cabbage & Tender Tamarind leaves Chutney 

Bottle gourd & Green pepper chutney 

Vazhakai & Dal Chutney 

Green gram & Spring Onion Chutney 

Avarampoo Chutney 

Thuthuvalai & Tomato chutney 

Ponnanganni Keerai & Mango Chutney 

Cluster beans & Tomato Chutney 

Mango Ginger & Dates Syrup Chutney 

Babycorn & Amaranth leaves Chutney 

Cabbage & Sprouts Chutney 

Banana Flower & Dal Chutney 

Sprouts & Mango Chutney 

Capsicum & Babycorn Chutney 

Tender Tamarind leaves & Walnut Chutney 

Avarakkai & Capsicum Chutney 

Gobi & Beetroot Chutney 

Gobi & Walnut Chutney 

Raw Banana & Ginger Chutney 

Banana Flower & Tomato Chutney 

Beetroot & Green gram chutney 

Broad beans & Chana dal Chutney 

Banana Stem & Sprouts Chutney 

Banana Stem & Capsicum Chutney 

Colocasia leaves & Tomato Chutney 

Raw Banana, Banana Flower and Banana Stem Chutney 




































































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Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …