Recipe : Andhra style Peanut Chutney (Vegan / Keto)

Once I'd left the batter for fermenting overnight, I was thinking up what chutneys I wanted to go with it. Since I was making the idlis with ragi, I knew I wanted a slightly more robust chutney too. A strong contender was the Maharashtrian fiery Garlic Chilli Coconut chutney. But since the sambhar would be the same colour and super spicy, I finally decided that I wanted to make an Andhra style peanut chutney as an ode to my 2 working stints in Hyderabad.

If you've read my other posts today, do you sense the theme?

A quick online search and a recipe from Neha at Whisk Affair seemed to be the flavours I was looking to recreate.

 

I absolutely loved this one and will definitely be making it again and again. It's a chutney that can be used as a substitute for peanut butter. Totally delicious!

For the original recipe and for loads of other yummy dishes too : please visit Neha's Blog - Whisk Affair

The recipe that follows has my minor tweaks.

Ingredients :

1 tsp neutral cooking oil

1 cup roasted peanuts

1 medium onion - roughly chopped

1 tsp ginger paste or 1 inch ginger

3 cloves garlic

4-5 dry red chillies

1 tsp tamarind paste

Salt to taste

1 tsp coconut oil (or any neutral oil)

pinch of hing

1 tsp urad dhal

1/2 tsp mustard seeds

1/2 tsp sesame seeds (optional - I just felt like using them today)

1 dry red chilli

a few curry leaves

 

Method :

Heat the neutral oil and gently fry the peanuts in it. Be careful not to burn it. Keep aside to cool

In the same pan, fry the onions, garlic, ginger, red chilli and fry for 3-4 minutes, then take off from the heat.

When everything has cooled, grind the roasted peanuts, onions, garlic, ginger, red chilli, tamarind to an almost fine paste - I like to leave a slight crunch to it..

Add water as needed when grinding.

Transfer the ground chutney to a serving bowl.

Adjust salt to taste and mix well.

Heat oil in a tempering vessel.

Add tempering ingredients quickly and don't let any of them burn.

Pour the seasoned oil and spices over the chutney. 

I made double the quantity of tempering and used the same one for both chutneys today.

 

Serve at room temperature with hot idlis / dosas or even rice and dhal or sandwiched between bread.

Recipe : Bangalore Thela style Green Coconut Chutney (Vegan)

Having lived and worked in Bangalore in two separate stints as a bachelorette :), on the rare occasions that I needed breakfast before office (normally an after effect of partying too hard on a week night), there used to be these thelawalas or cyclewalas who would serve just idli, vadas and a watery chutney.

I suspect that this chutney is more Tamilian in origin, since growing up in Mangalore, right next to Udupi, I'd not seen this particular chutney. Or maybe it was just the thelawalas ingenuity to let a little chutney go a long way and avoid having to carry a tin of sambhar too which would also need to be kept hot .

 

It is however, quite delicious and this is a chutney I made based on nostalgic memory which may be off the mark, but I loved it and that's what food is about right?

Ingredients :

1/2 cup channa dhal (split pigeon peas)

1/2 cup grated coconut

1/2 cup corriander leaves and stems

5 green chillies (spicy - adjust to your taste)

2 cloves garlic

Salt to taste

1 tsp coconut oil (or any neutral oil)

pinch of hing

1 tsp urad dhal

1/2 tsp mustard seeds

1/2 tsp sesame seeds (optional - I just felt like using them today)

1 dry red chilli

a few curry leaves

 

Method :

Dry roast the channa dhal on a medium flame and cool. Be careful not to burn it.

Grind the roasted dhal, coconut, corriander, chillies and garlic to a fine paste.

Add water as needed when grinding.

Transfer the ground chutney to a large bowl.

Add 1 - 2 cups water depending on how liquidy you want it. (Feel free to rinse your mixi with plain water and add it to the chutney - its what our grandmas taught us after all)

Adjust salt to taste and mix well.

Heat oil in a tempering vessel.

Add tempering ingredients quickly and don't let any of them burn.

Pour the seasoned oil and spices over the chutney. 

I made double the quantity of tempering and used the same one for both chutneys today.

 

Serve at room temperature with hot idlis / dosas.

Recipe : Green Coconut Chutney

In Manglorean / Udupi cuisine, chutneys are eaten with breakfast items - dosas, idlis , vadas, sometimes even with hot rice. They are a very essential condiment and there are multiple versions and variations of them. I have quite a few on this blog.  These chutneys do not resemble the bottled "chutneys" of the UK in any shape or form.

Also, its not just different from the UK chutneys. For eg : My mum-in-law who is from UP once tasted a mild coconut chutney I had made at home and her feedback was "iss mein khatai hi nahin hain" (there is no sourness in this). In their house in UP, a chutney has to be sour.

This chutney is one of those that will go well with any South Indian / Udupi / Tamilian type of snack or breakfast. In the picture above, I have served it with chattambade / dalvada.

Ingredients :

1 cup fresh/frozen coconut

1 cup tightly packed corriander leaves & stems (if you don't normally use stems, save them for this chutney)

1-2 cloves garlic

2-6 green chillies

salt to taste

Method:

Grind all the ingredients to a fine paste.

Do not add any water, unless absolutely necessary.

Adjust salt to taste.

If the coconut is too sweet for your taste or the garlic / chillies too sharp, a little squeeze of lime (<1/2 tsp), can help round up the flavours

Kim's Tip: If you do not have fresh/frozen coconut, you can substitute with good quality dessicated coconut as follows.

Take 3/4 cup of dessicated coconut, add warm water slowly and keep mixing. Do not go above the 1 cup level. Let is sit for at least 15-20 minutes, then use like regular coconut.

Recipe : Nana Maggie's White Coconut Chutney

This is the traditional white coconut chutney that is served with snacks at Udupi / Manglorean restaurants.

It can be eaten with idlis / dosas/ vadas / hot rice - the options are endless.

This is my grandma's recipe. Her recipes were never precise, she was much worse than me at measuring stuff, these are my approximations.

Ingredients :
1 cup grated coconut (fresh or frozen, not dessicated)
5 green chillies
1-2 cloves of garlic

Lime juice to taste (1/2tsp - 1 tsp)

Salt to taste (a pinch or so)

For Tempering:
1 tsp coconut oil (other oils can be used)

1/2 tsp urad dhal

1 sprig curry leaves
1/4 tsp mustard seeds

Method:
Grind all the ingredients for the chutney together.
You want a bit of coarseness, not a very smooth paste.
You can add a few drops of water at a time, if it gets too dry.
Transfer to a heat proof bowl.

In a tempering pan, heat the coconut oil and add the urad dhal, followed by the curry leaves and mustard seeds.
When it splutters, add the tempering to the ground chutney.

Serve with idlis, vadas or dosas.

This chutney keeps well in the fridge for 7-10 days.

Consume at room temperature.

Kim's tip:

Add a pinch of sugar if your coconut isn't sweet enough.

Recipe : Mummy Lorna's Red Coconut Chutney

This is a Red Coconut chutney which is seen more in homes than in restaurants. Very few Udupi restaurants actually serve this chutney. This is not the chutney that is applied on the inside of the Mysore Masala Dosa.

This is my mum's recipe. Personally, I prefer this chutney to the regular white chutney.

Ingredients :
1/2 cup grated coconut (fresh or frozen, not dessicated)
3 tsp channa dhal roasted
2 dry bedgi chillis (more colour than heat)
marble size ball of tamarind / 1 tsp tamarind paste
1/2" ginger
Salt to taste

For Tempering:
1 tsp coconut oil (other oils can be used)
grain of asafoetida / hing 

1 sprig curry leaves
1/4 tsp mustard seeds

Method:
Grind all the ingredients for the chutney together.
You want a bit of coarseness, not a very smooth paste.
You can add a few drops of water at a time, if it gets too dry.
Transfer to a heat proof bowl.

Heat the coconut oil and add the asafoetida, followed by the curry leaves and mustard seeds.
When it splutters, add the tempering to the ground chutney.

Serve with idlis, vadas or dosas.

This chutney keeps well in the fridge for 7-10 days.

Consume at room temperature.

Recipe : Baingan Pitika/ Bharta - Aubergine / Eggplant/ Brinjal Dip

Baingan Pitika or Baingan Bharta is a common side dish in the North and North East of India. Each household has its own way of making it, this is mine.

Clean & dry a whole brinjal/ aubergine/eggplant.

Big ones work best for this recipe.

Rub some oil on the outside of the brinjal/ aubergine.

Either roast it on an open flame / on coals / or in an oven until the skin chars.

To roast it in an oven, prick the skin a bit with a fork or a skewer (to allow the steam to escape).

Preheat oven to 450F/230C/210C-Fan oven.

Roast for 45 minutes to an hour depending on the size of your brinjal.

You want the skin charred for a smoky flavour, but the flesh inside should turn nice and soft and mushy.

Peel off the skin (discard) and mash the brinjal with a fork - you want a rough texture, not a smooth paste.

Mix with chopped onion, fresh coriander, green chilli, salt and mustard oil.

Now this is a recipe that comes completely down to personal taste, but for an idea:

1 medium brinjal/ aubergine/eggplant

1/2 medium onion chopped fine

1-3 green chillies (depending on how spicy you like it and how spicy the chillies you are using are)

2 tbsp chopped corriander

1/2 tsp mustard oil - this really gives it a good flavour, if you don't have mustard oil, don't use any other oil, just omit the oil.

a pinch or 2 of salt

Serve as a side or a dip with breads or crudites

Recipe : Korivikaram - Red Chilli Chutney - from Cooking at Home with Pedatha (Vegan)

At the market the other day, I saw these beautiful plump ripe red chillies and just bought them on impulse. Once I brought them home, I realised that I really didn't have a plan for them, as I have never cooked with ripe red chillies before.

Going through my favourite cookbooks (only 10 of them are currently unpacked in the new house), I found that Cooking at Home with Pedatha had a recipe for a Ripe Red Chilli Pickle. Since I was planning on making dosas too, this was the perfect recipe for me.

The recipe is quite simple and I was very happy with the final product. If I had to make any changes, I may deseed half the chillies next time. These seeds aren't spicy, they just get stuck in the teeth when eating the chutney/pickle since it is coarsely ground. Grinding the chutney fine, would make it lose its otherwise lovely texture. So what would work, I think is reducing the volume of the seeds.

I also think my problem could be because I used the plump red chillies (the not so spicy ones, the ripened versions of the chillies used to make bhajiyas), so they were less spicy and had more seeds than normal red chillies would.


These ripened red chillies are only available in the summer, so try it out now, before it goes out of season.

Ingredients: 
1/4 kg Fresh Ripe Red Chillies
1 tbsp thick tamarind pulp (I used the Dabur Homemade, but remember to readjust for salt)
2 - 4 tbsp oil
salt to taste

1st Tempering:
1 tbsp dhuli urad dhal (split and husked black gram)
1 tsp mustard seeds
1/4 tsp methi dana (fenugreek seeds)
1 tsp heeng (asafoetida)
1 tbsp coriander leaves roughly chopped (hara dhaniya)

2nd Tempering:
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp heeng

Method : 
In a wok, heat 1 -2 tbsp oil and fry the chillies on a low flame for 2-3 minutes (ensure that every chilli is constantly in direct contact with the pan - fry it in batches if necessary)

Remove chillies from oil, drain well (place on absorbent paper if required, I prefer to leave it in a sloping pan and reuse the oil for flavouring) and remove the stalks.

In 1 tbsp oil (I reuse the oil in which the chillies have been fried), add the urad dhal, as it turns golden, add mustard and methi.

Turn off the flame, wait a couple of seconds, when the methi turns brown, add the heeng and coriander leaves.

Grind this first tempering with the tamarind pulp and salt to taste to a fine paste.
Then add the fried red chillies (deseeded if you prefer) and grind coarsel.
Move this paste to a serving bowl or to a bottle (if you plan to immediately refrigerate)

Heat 1 tbsp oil (leftover from previous tempering if you choose), add mustard and methi.
Turn off the flame, wait a couple of seconds, when the methi turns brown, add the heeng and stir for a few seconds.

Add this tempering to the chutney / pickle.

Serve immediately with idlis, dosas or mix into steaming hot rice with a dollop of ghee.

If stored and refrigerated in a clean dry airtight bottle, it can be preserved for months. (If it lasts that long)

Kim's Tip : I prefer to leave the stalks on when roasting the chillies, and remove them just before grinding. Leaving the stalks on, makes it easier to turn the chillies in the pan when roasting them.




Also this recipe goes for the Cooking from Cookbook Challenge - April Week 4

Recipe : Pedatha's Iguru Pachchadi - Milky Brinjal Chutney

This recipe is from Jigyasa & Pratibha's Other Book - "Cooking at Home with Pedatha"

Its an interesting variation on the regular Baingan Bharta and goes well with rotis or rice and dhal.

Ingredients :
1 large or 4 small tender brinjals (minimal seeds)
1/2 cup boiled and cooled milk
1 tbsp oil
salt to taste

Tempering :
3/4 tsp dhuli moong dhal (split and husked black gram)
1/2 tsp mustard seeds
2-3 green chillies slit
1/2 tsp grated ginger
1 tbsp coriander leaves, finely chopped
6-7 curry leaves

Method :
Coat the brinjal with a little oil and roast directly on flame till skin turns black and starts crancking.

When cooked through, scrape off the skin and mask with a fork.

When the pulp has cooled, add milk and mix well.

Heat oil for tempering, addthe dhal, when it turns golden, add mustard.
Turn the flame off and add other tempering ingredients.

Mix the tempering into the pulped brinjal and mix well.

Add salt just before serving, so that the milk doesn't curdle.

Recipe : Kadalekai Chatni / Peanut / Groundnut Chutney - Vegan

This is a chutney, I really loved as a child. It was a great break from the staple coconut chutneys and mum normally made this to accompany goli bajjes.

It was only after I started cooking on my own that I realised how much easier it is to grind a peanut chutney compared to a coconut chutney, so its practical and fast too.

Currently with all the diwali hampers coming home, we have also received quite a few packets of flavoured roasted peanuts (kadalekai) and most of these snacks are too salty for my taste. So on this occasion, I used half a cup of mixed flavoured peanuts, rather than fresh groundnuts and the rest of rhe ingredients balanced out the saltiness and the flavours added to the groundnuts, added to the chutney too.

This chutney can be served with idlis and dosas / poli like any other chutney. It also tastes great with rotis and its high in protein. Most kids love nuts, so they will love this chutney too and believe me when I say that it is much easier and faster to grind than coconut, even if you are using a food processor / mixi.

Ingredients :
1 cup peanuts / groundnuts (roasted and skinned or the flavoured roasted variety)
1/2 tsp oil (til/gingelly or sunflower)
1 cup chopped onions (normally we use the smaller sambhar onions/shallots, but regular onions will do)
4-8 dried red chillies (depending on spiciness and heat tolerance)
6 cloves of garlic (you can chose to omit this, if you prefer, chop them if they are large sized)
tamarind pulp to taste
salt to taste

Seasoning :
1 tsp oil (til/gingelly or sunflower)
a pinch of hing powder (asafoetida - aids in digestion of the heavy nuts)
1 tsp split black gram dhal (urad dhal)
1 tsp mustard seeds (sarson / rai)

1 sprig curry leaves


Method :
Roast the raw groundnuts in a hot pan till cooked and skin them (you can leave the skin on, but we don't like the taste)
If you are using roasted masala groundnuts, you can skip this step.
But if you have leftover roasted nuts that have gone a bit soft, then re-roasting them helps.

In 1/2 tsp oil saute the chopped onion, garlic and red chillies till slightly brown.Cool the fried mixture.

When cooled, add it to the mixi with the skinned peanuts and the tamarind pulp.
Whizz until it reaches your desired consistency. I like it slightly grainy, but some prefer it completely smooth.
You may need to add a little water to help the grinding process if it gets too dry.
Add salt to taste (if use flavoured groundnuts, remember they will already have salt, so adjust accordingly) and give it a quick spin.

Pour the chutney out in a bowl.

In a seasoning pan, heat 1 tsp oil.
Add the hing powder.
When it dissolves, add the urad dhal and fry till it turns light brown.
Add the mustard seeds and the curry leaves and let the seeds splutter.

Pour this tempering over the chutney.

Serve the chutney with idlis and dosas / poli or with phulkas and dhal.

The chutney keeps well in the fridge too for about a week.


Note: The pictures above show quantities for 1/2 cup peanuts

Kim's Tip : The water used to wash the mixi / grinding stone can't be added to the chutney as it will become too watery, but you can use it to knead atta for rotis and give your rotis a different flavour.

Recipe: Banana-Raisin Sweet Chutney

Banana-Raisin Sweet Chutney is traditionally served with Manglorean Sweet Pulao. I don't make this chutney as I'm allergic to bananas and personally I prefer a spicy accompaniment to the Sweet Pulao. This however is my mums recipe and I'll upload a picture when I can find it.

The chutney has a deep red colour and this comes from a slice of boiled beetroot.

Ingredients:
1 ripe Mysore plaintain (substitute with any sweet variety)
1 slice of boiled beetroot (this is for colour - the more beetroot you use, the deeper the colour)
6 dates
50 gms raisins / kishmish
1 red chilli (remove the seeds if you prefer it less spicy)
1" ginger
1 small onion
a sprig of mint

3 cloves
1/4" cinnamon
pinch of tamarind paste
salt to taste

Method:
Grind all the ingredients to a smooth paste without water.
Serve with Manglorean Sweet Pulao.

Recipe : Green Tomato Chutney

This is my Mother-in-law's recipe. She makes this chutney in huge quantities whenever tomato season is on and this chutney is then served like a pickle on the side during meals.

When this chutney is ground on a silbatti, it is a semi-dry chutney. Since I use this chutney with dosas and other South Indian dishes, I add a little more water (this also makes it easier to grind in a food processor)

Since this recipe does not include onions, it keeps well in the fridge and lasts for 2 weeks or more (provided you use a clean dry spoon) without any need for preservatives.

Ingredients:
3 tomatoes
3-4 cloves garlic
2" ginger
4-10 green chilies (depending on your spice tolerance)
a bunch of fresh corriander - roots chopped off
lemon juice or vinegar to taste
salt to taste

Method:
Skin the tomatoes by either of these 3 methods:
- blanching in hot water and immediately immerse in cold water
- microwave the tomatoes on high then seal them in a plastic/ziplock bag while still hot - the skin will losens and peel off easily
-  if you are really adventurous you can roast the tomatoes on a flame like brinjals for bhartha - this gives a smoky taste - if using this method to skin the tomatoes, you can optionally minimise the other ingredients for a smoky tomato chutney. Fair warning - this method can result in a mess on your gas stove if you aren't careful.

If you are in a hurry and don't care about texture, leave the skin on, but semi cook the tomatoes before grinding.

Grind all the other ingredients except lime juice and salt on a silbatti/grinding stone or mixi. Add minimal water.
Adjust lime juice/vionegar and salt to taste.

Serve with dosas or any kind of Poli

Or serve as a side with a roti / rice + dhal kind of meal

Picture above is tomato chutney with Onion Utthappam

Recipe: Mummy's White Coconut Chutney

This is my mum's recipe. She too is an excellent cook and I may not give her enough credit on this blog, as nana takes centre stage among my cooking idols. Nana had a retinue of household help. Mum does it all on her own. She turns out dinners for 40-50 people and makes really elaborate dishes.

When I'm cooking for larger groups, I automatically cook simpler recipes because of the quantities involved and I want everything to be fresh. Mum will forego a few hours of sleep and do the grating, grinding, coconut milk extraction of 10-12 coconuts, cleaning of the fish and meat etc, grinding of poli (dosas) batter and still be smiling when the guests arrive.

Ingredients:
5 green chillies
1/2" ginger
1-2 cloves garlic
1/4 coconut
1/2 tsp salt
tamarind marble sized ball (substitute lime juice / vinegar for color - tamarind will turn the chutney dark)

Method:
Grind with a little water.
Season with curry leaves and mustard.

Other items on the plate are sambhar, Chutney pudi chutney, idlis & dosas