Chutneys and Sauces

Discussion in 'Recipes' started by NATHIYAMOHANRAJA, Nov 22, 2019.

  1. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Homemade Cranberry Sauce

    Ingredients:
    Cranberries – 175 gms
    Orange Juice – 1/3 cup
    Sugar – 2 tblsp
    Brown Sugar – 1/3 cup
    Method:
    1. Heat a pan over medium flame.
    2. Add all the ingredients.
    3. Stir well and simmer for 10 to 12 minutes, stirring from time to time.
    4. When the cranberries pop open and are soft, sugars are fully dissolved and the liquid starts to reduce, switch off the flame and remove the pan.
    5. Store in a clean, sterilized jar in the fridge for up to 10 days.
    6. Serve at room temperature or slightly warm.
     
  2. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Homemade Peanut Butter

    Ingredients:
    Peanuts – 5 cups, unsalted, plain
    Salt – 1 tsp
    Honey – 2 tblsp
    Peanut Oil – 1/4 cup
    Method:
    1. Grind the peanuts, salt and honey together for a minute.
    2. Scrape the sides and add the oil.
    3. Blend for another minute or two.
    4. Cover and keep it in the fridge until required.
    5. When required, just stir and use.
     
  3. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Red Pumpkin Thuvaiyal

    Ingredients:
    Red Pumpkin – 125 gms, peeled, chopped
    Coconut – 1/4, grated
    Turmeric Powder – a pinch
    Tamarind – a small piece
    Urad Dal – 3 tsp
    Dry Red Chillies – 5 to 6
    Garlic – 1 clove (optional)
    Oil – 1/2 tsp
    Salt as per taste
    Method:
    1. Fry the urad dal, red chillies and garlic in 1/2 tsp oil.
    2. Saute the pumpkins for a minute and remove.
    3. Combine all the ingredients in a mixer jar.
    4. Sprinkle a little water and grind to a fine paste.
    5. Remove and serve with rice.
     
  4. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Gongura Thokku

    Ingredients:
    Gongura Leaves – 2 bunches
    Tamarind – 1/2 cup, seeds removed
    Jaggery – 1/4 cup
    Mustard Seeds – 2 tsp + 2 tblsp
    Garlic – 10 to 12 cloves, finely chopped
    Ginger – 1 tsp, grated (optional)
    Fenugreek Seeds (Vendhayam) – 2 tsp
    Dry Red Chillies – 18 to 20
    Oil as required
    Salt as per taste
    Method:
    1. Wash and clean the gongura leaves.
    2. Spread it out to dry for 60 to 75 minutes.
    3. Heat oil in a pan over medium flame.
    4. Add the red chillies, 2 tblsp mustard seeds, fenugreek seeds and fry for 2 minutes.
    5. Add the gongura leaves and saute for 2 minutes.
    6. Remove and transfer to a mixer jar.
    7. Add the tamarind, garlic salt and jaggery.
    8. Grind to a coarse paste.
    9. Heat little oil to a pan.
    10. Fry the 2 tsp mustard seeds and pour over the thokku.
    11. Mix well and serve with rice and ghee or a side dish with idli or dosa.
     
  5. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Red Radish Chutney

    Ingredients:
    Red Radishes – 125 gms
    Roasted Gram – 3/4 tblsp
    Dry Red Chillies – 2
    Tamarind Extract – 2 tblsp
    Coconut – 2 tsp, grated
    Asafoetida Powder – a small pinch
    Salt as per taste
    Method:
    1. Grate the radishes in a bowl.
    2. Combine all the other ingredients and grind them with a little water.
    3. After a minute, add the grated radishes.
    4. Grind to a smooth paste.
    5. Remove and serve with idli or dosa.
     
  6. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Kara Chutney

    Ingredients:
    Onions – 4 to 6, depending on size, finely chopped
    Tomatoes – 4 to 5, depending on size, finely chopped
    Dry Red Chillies – 6 to 8
    Tamarind – 1 lemon sized ball, seedless
    Gingelly Oil – 1/4 cup
    Mustard Seeds – 2 tsp
    Urad Dal – 2 tsp
    Curry Leaves – few
    Salt as per taste
    Method:
    1. Combine the onions, tomatoes, red chillies, tamarind and salt.
    2. Add enough water and grind to a smooth paste.
    3. Heat oil in a pan over medium flame.
    4. Fry the mustard seeds, curry leaves and urad dal for 30 seconds.
    5. Add the ground paste and saute for 5 over low flame.
    6. When the raw smell of the chutney disappears, remove from flame.
    7. Serve as a side dish.
     
  7. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Tomato Garlic Spicy Chutney


    Ingredients:
    Tomatoes – 5 to 6, finely chopped
    Dry Red Chillies – 8 to 10
    Garlic – 10 to 12 cloves, finely chopped
    Oil – 2 tblsp + 1 tsp
    Salt as per taste
    Mustard Seeds – 1 tsp
    Method:
    1. Heat 2 tblsp oil in a pan over medium flame.
    2. Add the garlic and red chillies.
    3. Saute for 3 to 4 minutes.
    4. Remove and cool.
    5. To the same pan, add the tomatoes and saute for 2 minutes.
    6. Switch off the flame.
    7. Combine the tomatoes, garlic, red chillies and salt.
    8. Grind to a fine paste, adding some water if required, and transfer to a small bowl.
    9. Heat 1 tsp oil and fry the mustard seeds for 30 seconds.
    10. Pour this over the chutney.
    11. Serve as a side dish with dosa or idly.
     
  8. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Green Chilli Chutney

    Ingredients:
    Green Chillies – 20 to 24
    Tamarind – 1 big lemon sized ball, seedless
    Asafoetida – 2 tsp
    Mustard Seeds – 1 tsp
    Urad Dal – 1 tsp
    Sesame Powder – little
    Peanut Powder – 3 to 4 tsp, dry roasted
    Gingelly Oil – 1/2 cup
    Salt as per taste
    Method:
    1. Heat little oil in a pan over medium flame.
    2. Add the asafoetida and green chillies.
    3. Saute for a few minutes ensuring the green chillies do not get blackened or burnt.
    4. Add salt and tamarind.
    5. Mix well and remove from flame.
    6. Cool and then grind to a paste.
    7. Heat little oil in a pan.
    8. Fry the mustard seeds, urad dal and ground paste.
    9. Add sesame powder, peanut powder and mix well.
    10. Remove from flame.
    11. Serve with idli or dosa.
     
  9. NATHIYAMOHANRAJA

    NATHIYAMOHANRAJA Well-Known Member

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    Homemade Sweet Chilli Sauce

    Ingredients:
    Red Chillies – 8 to 10, long ones, finely chopped
    Garlic – 5 to 6 cloves, peeled
    White Wine Vinegar – 100 ml
    Corn Flour – 2 tblsp
    Salt – 2 tblsp
    Cold Water – 400 ml
    Granulated Sugar – 200 gms
    Method:
    1. Combine the chillies, garlic, vinegar, corn flour, salt and water in a blender.
    2. Blend well until smooth.
    3. Heat a pan over medium flame.
    4. Transfer the blended mixture to the pan and stir well.
    5. Simmer until it starts to boil and add the corn flour.
    6. Stir well until it starts to thicken.
    7. Remove the pan from flame and cool.
    8. Transfer to a clean, sterilized jar.
    9. Use as needed.
    10. Stays good for up to 2 weeks.
    Note: You can substitute corn flour for potato starch if available.
     

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