Cucumber Chutney / Vellarikai Chutney / Chutney Recipe - 25 / #100chutneys

Cucumber is an amazing magic vegetable which helps us to keep hydrated especially during Summer season. Apart from that, it helps in weight loss, flushes out toxins, reduces cholesterol etc. Many varieties of recipes can be prepared using cucumber and in my today's chutney series, I have prepared a spicy and tasty chutney out of it. This chutney goes perfectly with plain rice and also can be served with curd rice. Adjust the quantity of green chilli according to taste bud.

Ingredients :

1 1/2 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds / Jeera seeds
1 Tsp Urad dal
3 - 4 Green chillies, chopped ( Adjust according to taste bud )
1  Cucumber, finely chopped
1 Big Onion, finely chopped
1 Tomato, finely chopped
Few Coriander leaves
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 - 2 Dry red chillies

Method :

Heat oil in a pan and add mustard seeds followed by cumin seeds and urad dal.

Fry it for half a minute and add green chillies.

Saute and add the remaining ingredients except salt.

Saute it for a minute in a low flame, close the pan with a lid and cook until the tomato turns soft.

Do not add water as the cucumber contains water in it.

Once done, cool the ingredients and grind it coarsely by adding the required quantity of salt. The consistency of the chutney should be thick as it served with rice so do not add water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by dry red chillies.

Fry and add it to the prepared cucumber chutney.

Serve.

Serving Options :

Serve with hot plain rice.

Methi Leaves & Mango Chutney / Chutney Recipe - 24 / #100chutneys

After posting an interesting cabbage & Mango chutney recipe using 3 ingredients, here comes another healthy chutney using methi leaves and mango. After starting chutney series, I am really happy that my family started including more veggies and green leafy veggies which was not liked by them earlier. And absolutely they love the taste too that the regular curries. This tangy and spicy chutney pairs perfectly with hot plain rice and curd rice. The addition of chopped onion and mango to the chutney gives an extra punch but its optional.

Ingredients :

1 Tsp Oil + 2 Tbsp Oil ( I have used Gingelly oil ) 

1/4 Cup Methi leaves 

1/2 Cup Raw Mango pieces

3 - 4 Dry red chillies ( Adjust according to taste bud ) 

2 Tbsp Coconut, grated 

1 Tsp Urad dal 

A pinch of Hing powder 

Few finely chopped onion and raw mango for garnishing

Method :

Heat 1 Tsp oil in a pan and add dry red chillies. 

Fry and remove from the flame. 

Now add methi leaves and grated coconut to the same pan and saute till the raw smell of methi leaves goes off. 

Once done, remove from the flame and cool the sautéed ingredients. 

Add chopped mango in a blender along with red chillis, methi leaves and coconut. 

Grind into fine paste by adding the required amount of salt and water. 

Heat 2 tbsp oil in a pan and add urad dal followed by hing powder. 

Fry until the dal turns light brown colour and add the ground chutney. 

Cook for couple of minutes in a low flame and transfer it to a bowl.

Garnish with chopped onions and mango before serving. 

Serving Options :

Serve with hot plain rice or Curd rice. 

Spring Onion Chutney / Chutney Recipe - 23 / #100chutneys

Spring Onions are popularly used in Fried rice / Noodles and can be eaten either raw or cooked. Apart from fried rice and noodles, it is also used in Sambhar, Dal, Omelette etc. In this recipe, I have used both bulb and leaves of spring onions along with urad dal, green chillies and coconut to give a delicious and tasty chutney. This chutney can be served with Idly or Dosa. I have used only basic ingredients for tadka and it can also be enhanced by adding curry leaves, hing powder, chana dal etc. Adjust the quantity of chilli according to taste bud.

Ingredients :

1/2 Cup Spring Onion bulbs, finely chopped 

1/2 Cup Spring Onion leaves, finely chopped 

2 - 3 Green chillies, chopped ( Adjust according to taste bud ) 

2 Tbsp Urad dal 

2 Tbsp Coconut, grated 

Small piece of Tamarind 

Salt to tate 

For Tadka :

1 1/2 Oil 

1/2 Tsp Mustard seeds

1 Dry red chilli

1 Tsp Urad dal 

Method :

Heat oil in a pan and add urad dal.

Fry it until the colour starts changing and add the remaining ingredients except salt. 

Saute it for 2 - 3 minutes in a low flame and switch off the flame. 

Cool the ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside. 

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and fry it. 

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Idly and Dosa. 

Mango - Cabbage Chutney / 3 Ingredients Chutney / Chutney Recipe - 22 / #100chutneys

The happiness of seeing fresh raw mangoes in the market is priceless. I am sure, mango lovers could relate my happiness. Being mango is one of my favourites, how can I leave it without using it in my chutney series :) So, here comes a tangy and tasty chutney using just 3 ingredients and absolutely healthy too as cabbage is included. Cabbage and green chillies are sautéed and grind into a fine paste by adding fresh raw mango pieces. This yummy chutney pairs perfectly with Idly and Dosa. Adjust the quantity of green chilli according to taste bud and the sourness of mango.

Sharing a few Raw mango recipe which I have posted earlier. Click the below recipe to view the detailed recipe.

Mango Dal Dosa 

Mango Chutney 

Spinach - Mango Dal 

Minty Mango Lemonade 

Ambyachi Dal 

Ingredients :

2 Tsp Oil 
1/2 Cup Cabbage, Finely chopped 
1 Cup Mango pieces, Finely chopped 
2 - 3 Green chillies, chopped ( Adjust according to taste bud ) 
Salt to taste 
Few Coriander leaves for garnishing 

For Thalimpu / Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies followed by chopped cabbage.

Saute until the raw smell of cabbage goes off.

Once done, remove from the flame and cool the sautéed ingredients.

Now add chopped mango pieces in a blender along with cabbage and green chillies.

Grind into fine paste by adding the required quantity of salt and water.

Transfer the prepared chutney to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing powder and remove from the flame.

Add tadka to the prepared chutney and garnish with coriander leaves.

Serve.

Serving Options :

Serve with Idly or Dosa.

Betel Leaves - Onion Chutney / Vetrillai - Vengaya Chutney / Chutney Recipe - 21 / #100chutneys

When I get the symptom of getting cold or a cough, the first thing I follow is, eating Betel leaves and increasing the intake of hot water. And this home remedy works for me to get rid of cold. Betel leaf is popularly known as Paan in Hindi, Vetrillai in Tamil and Thamalapaku in Telugu. Betel leaves have loads of medicinal benefits and sharing few which I learnt from my elders. Betel leaves are good for digestion, reduces acidity, relieves a cough, eases bronchitis etc. So it is always good to include once in a week but making my kid and husband follow this is a challenging task for me, so I try to include these leaves in my regular cooking. So far, I have used betel leaves in Soup, Rasam, Kuzhambu, Paratha, Dosa and Chutney.

Few recipes using Betel leaves...

Betel Leaves Chicken Soup 

Betel Aloo Paratha 

Betel Leaves Kuzhambu 

Today sharing one of the varieties using betel leaves, onion and tomato. Betel leaves have a strong flavour so adjust the quantity according to the size of it. I have also included finely chopped leaves in tadka which enhance the taste and flavour of the chutney. Adjust the quantity of Chilli according to taste bud and this chutney goes perfectly with Idly and Dosa.

If your family members have a cold and they refuse to eat betel leaf as such, then try this delicious and healthy chutney. Addition of one ingredient in our regular chutney will help us to keep our family healthy.

Here comes the recipe..


Ingredients :

2 Tsp Oil 
3 Onions, Chopped ( Medium size ) 
2 - 3 Betel leaves / Vetrillai ( adjust depends upon the size of leaf )
1 Tomato, chopped ( Big ) 
3 - 4 Green chillies ( Adjust according to taste bud ) 
Small piece of Ginger 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Betel Leaf / Vetrillai, finely chopped 
A pinch of Hing Powder 

Method :

Heat oil in a pan and add chopped onion.

Saute for a minute and add all the remaining ingredients except salt.

Cook until the tomato turns soft and remove from the flame.

Cool the sautéed mixture and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder and finely chopped betel leaves.

Add the prepared tadka to chutney and serve.

Serving Options :

Serve with Idly or Dosa.