Quick fix chutney recipes for breakfast
Chutneys are sides that often emerge as the stars of a meal. They serve as ideal accomplices to idlis, vadas and dosas in the morning.
By : migrator
Update: 2016-05-21 17:38 GMT
Chennai
Try out these delicious recipes to boost your breakfast:
GREEN APPLE CHUTNEY
Ingredients:
Chopped onions: 1 cup
Chopped green apple: 1 cup
Sambar powder: 1 heaped tsp
Jaggery: 2 tsps
Oil: 1 tbsp
Mustard: 1 tsp
Split urad dal: 1 tsp
Asafoetida: 2 pinches
Salt: to taste
Method:
- Heat oil in a pan. Add mustard. Once it starts spluttering, add split urad dal and asafoetida.
- Sauté for few seconds and add the chopped onions. Sauté till the onions turn pale.
- Add the chopped green apple, sambar powder, jaggery and salt. Mix well and cook till the apple becomes tender.
- Cool and grind this to a coarse chutney.
MINT MANGO AND COCONUT CHUTNEY
Ingredients:
Grated Coconut: 3/4th cup
Mint leaves (pudina): 1/2 cup
Raw mango chopped: 1 to 1+1/2 tbsps
Roasted chana dal ( pottukadalai): 3 tbsps
Green chillies: 2-3
Ginger: 1/2 inch
Salt: to taste
For Tempering:
Oil: 2 tsps
Mustard: 1/2 tsp
Red chillies: 1-2
Curry leaves: 1/2 sprig
Asafoetida: a pinch
Method:
- Wash the mint leaves, chop green chillies and ginger.
- Add the coconut, mint leaves, mango, green chillies, ginger, roasted chana dhal and salt to taste in a blender and grind it to a smooth chutney.
- Heat oil in a pan. Add mustard. When it starts spluttering, add the red chillies, curry leaves and asafoetida. Sauté for a second and pour the tempering over the chutney.
Recipe: Anuradha Balasubramanian of the blog www.anubalaskitchen.com
BRINJAL CHUTNEY
Ingredients:
Brinjal: 1 no (Medium size)
Cooking Oil: 1 tbsp
Red chilly: 5- 6 nos
Urad dal: 1 tbsp
Mustard seeds: 1.5 tsp
Tamarind: 1 big seed
Asafoetida: a pinch
Salt and water: As needed
To Temper:
Coconut oil: 2 tsp
Mustard seeds: 1/4 tsp
Urad dal: 1/2 tsp
Asafoetida: A pinch
Method:
- Roasting the brinjal. Slit cut the brinjal into 4 pieces and brush with oil.
- Microwave it for 3-5 mins on high heat.
- The skin will come out easily and the brinjal gets cooked. You can do the same on stove top in low to medium flame.Let it cool.Then remove the skin and set aside.
- Heat a kadhai with a little oil and roast the mustard , red chillies with urad dal and hing.
- Grind the brinjal, red chillies, asafoetida and tamarind along with salt and little water.
- Finally add the roasted urad dal and mustard seeds. Coarsely grind it, adding water if necessary. (Be sure the brinjal gets mashed completely.Only the urad dal should be coarse). Temper it at the end.
- Serve with idli/dosa by mixing with sesame /gingely oil.
Recipe: Chitra Ganapathy of the blog http://www. chitras foodbook.com
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