recipe for chutney

Topic started by charulatha (@ cache82.156ce.maxonline.com.sg) on Mon Nov 1 06:20:20 EST 2004.
All times in EST +10:30 for IST.

hi ,
anyone give me the recipe for peanut chutney and pudina chutney for idli ,dosais

Responses:

From: Andal Balu (@ user-11fa6e6.dsl.mindspring.com) on: Fri Nov 5 12:30:22 EST 2004

Mallika Badrinath has come up with a new book - 100 Chutney varieties and you can buy it from www.innoconcepts.com for $3.99 + S&H.
From: Andal Balu (@ user-11fa6e6.dsl.mindspring.com) on: Fri Nov 5 12:31:48 EST 2004

I substitute the roasted chana (pottukadalai) with peanuts for the peanut chutney. Also add more chillies when grinding. It tastes good with idlies.
From: Andal Balu (@ user-11fa6e6.dsl.mindspring.com) on: Fri Nov 5 17:35:48 EST 2004

Coconuts - 5 -6 pieces (1" piece)
Green chillies - 5 (Thai chillies are spicier- change the quantity depending upon your spice tolerace level)
Hing - a pinch
Peanuts - 6 oz
Tamarind paste - 1 tsp
Onion - small piece
ginger - 1/2" piece
Tofu - 2" slab
salt to taste.

First grind the coconut in the Innomix chutney jar. Then add the chillies, ginger, hing, onion and grind. Then add the peanuts and grind again. If you put the peanut first, it gets oily and other ingredients will not grind properly.
Then add the tamarind paste and tofu and grind again. Add salt. Season it with mustard seeds, urad dhal and curry leaves.