Brinjal Tomato Chutney

 

This is one of the traditional and andhra style recipe and make this chutney using mortar instead of mixie gives different and delicious taste.Eating this chutney with rice (adding ghee) is very good combination ....this one is enough to finish our  meal ..no need to any other curries...

 Ingredients

Green chillies	100 grs
brinjal	5
tomato	2
oil	3 spoon
cumin seeds	1/4 spoon
garlic cloves	10
salt	to taste
tamarind	3 flakes
mustard seeds	1/4 spoon
urad dal	1/4 spoon
chanda dal	1/4 spoon
curry leaves	few

Preparation

Wash brinjal,tomatoes and green chillies .
Cut green chillies into two pieces.
Cut brinjal and tomatoes into pieces.
Remove upper layer of garlic cloves.
Wash and chop coriander leaves finely.

Method

1.Take a pan and add oil when pan is heated.
2.Add green chilli pieces when oil is heated.fry for 2 minutes.
3.Remove green chili pieces from the oil and add brinjal and tomato pieces and cook until they become tender.
4.Add tamarind  when water is coming from the vegetables.
5.Cook until  3/4 of water is evaporated .Put off the flame.
6.Take a mixie jar and add  fried green chilli pieces,tamarind,cumin seeds and salt and blend it well.
7.Then add cooked brinjal and tomato pieces and make a coarse paste.
7.Taste it if salt is enough or not.
8.Add some more salt if it required.
9.Take a pan and put on the flame.
10.Add 1/ 2spoon of oil and mustard seeds when oil is heated well.
11.fry mustard seeds when they started to splutter.
12.Then add urad dal or chana dal  and fry until they become to golden colour.
13.Then add curry leaves and finely chopped coriander leaves and put off the  flame.
14.Add this seasonings to brinjal tomato chutney and mix well.
15.Take this chutney with hot white rice and adding ghee.....

Keep in the mind

we can use  dry chillies instead of green chillies.
brinjal quantity should be more than tomatoes.
With out tomatoes  we can prepare this brinjal chutney also.
Adding garlic and cumin seeds increases the taste of the chutney.

Gongura Chutney Andhra Special

This is andhra special food item.Every one likes to eat this chutney with steam rice.This is very easy and traditional recipe.For this chutney preparation we should use mortar and pastle instead of mixie. Adding raw onion pieces increases the taste of the chutney.Of course adding onion pieces is optional.We can get health benefits from eating sorrel leaves and this is not preserved  sorrel leaves pickle.That preparation is totally different.This is regular chutney and eat this chutney with dosa(atla thaddi attu) also.

Ingredients

sorrel leaves	200grs
green chillies	25 grs
ginger	1
cumin seeds	1 spoon
salt	to taste
oil	4 spoons
onion	1
tamarind	1 flake

 Preparation

Wash sorrel leaves in the salt water and wash onion and green chillies also.
Cut onions into small pieces.
Cut each green chilli into 2 pieces.
Remove upper layer of garlic cloves

Method

1.Take a thickened bottom vessel and put on the flame.
2.Add 1 spoon of oil.When oil is heated add green chilli pieces and fry for 2 to 3 minutes till green chillies are fried well.
3.Remove green chillies from the oil and keep aside.
4.Add 2 spoon of oil and when oil is heated add sorrel leaves and cook for some time(nearly 20 minutes).
5.After some time water is coming from the sorrel leaves.Then add tamarind flake and cook till water is completely evaporated.
6.After some time oil is coming from the leaves.Then put off the flame.keep to cool .
7.Take a mixie jar and add fried green chillies,salt,cumin seeds and garlic cloves and make a smooth paste.
8.Take a  mortar and add green chilli paste and cooked sorrel leaves and tamarind flake.
9.Make a fine paste using pestle.
10.Finally  add  finely chopped onion pieces and taste the chutney if salt is enough or not.
11.If not add some more salt and mix all well.
12.Tasty  sorrel leaves chutney is ready to eat with hot rice.....

Keep in the mind

We can  make this chutney using mixie instead of  mortar.
But making this chutney with mortar gives different taste. Mixie makes the chutney fine paste..This is not gives nice taste and texture.In mortar we do  not make a fine paste.semi pasted sorrel leaves gives good taste as well as nice texture.
If you like seasonings you  can add seasoning(mustard seeds,urad dal or chana dal and curry leaves) also.

Onion Brinjal Coarse chutney

This is one of the grand mother's chutney.In those days they used mortar and pestle for preparing chutnies.I am also using mortar and pestle to prepare this chutney coarsely.This is different from normal chutney preparation.Making paste of fried chana dal and onion pieces gives some different taste to this chutney and coriander leaves also gives light green shade and gives nice aroma.

Ingredients

brinjal	1/4 kg
onion	1
coriander leaves	1 cup
dry chillies	25 grs
oil	2 spoon
mustarad seeds	1/4 spoon
cumin seeds	1/4 spoon
garlic cloves	10
curry leaves	few
salt	to taste
chanda dal	1 spoon
urad dal	1/4 spoon
tamarind falkes	3

Preparation

Wash brinjal,coriander leaves,onion with water.

Cut brinjal into small pieces.and put in salt adding water till using in cook.

Cut onions into small pieces.

Cut coriander leaves into small pieces.

Remove upper layer of the garlic cloves.

Method

1.Put pan on the flame and after heating the pan add oil.

2.When oil is heated add dry chillies.fry for 2  minutes till they become to dark colour and gives smoke aroma.keep aside.

3. Add chana dal and fry till they become to golden colour and keep aside.

4.Add brinjal pieces and fry till brinjal pieces become tender.

5.Then add onion and coriander pieces and also  fry for 1 to 2 minutes.Put off the flame.

6.Take a mixie jar and add fried dry chillies,cumin seeds,garlic cloves,salt,chana dal and tamarind flakes and blend to make fine paste.

7.Add brinjal pieces,onion pieces,coriander leaves pieces in mortar and make a coarse paste by  pounding with pestle.

8.After that add blended dry chilli paste and mix with pestle.Take this chutney in a mixing bowl.

9.Take a pan and put on the flame.

10.Add oil when pan is heated.

12.When oil is heated add mustard seeds and fry.

13.When mustard seeds started to crackle and urad dal and fry till they become to light golden colour.

14.Finally add curry leaves and put off the flame.

15.Add this seasonings to chutney and mix all well.Taste the chutney if salt is enough or not.

16.If not add some salt and serve with hot rice.

17.It is good for dosa and idli also.

Keep in the mind

Using pestle and mortar in not necessary.If you do not have that ones use blender or mixie jar.

But make the chuney coarsely.

There is no  need to fry onions and coriander leaves for long time. Fry them only wetness in the onion and coriander become evaporated.

You can add lemon juice instead of tamarind flakes.2 to 3 spoons lemon juice is enough.

Mint Coconut Chutney For Rice

In andhra side coconut is one of the regular item to use in daily cooking.Coconut is nutricious item to give calcium and potassium to the body.especially drinking coconut water gives instant energy and good for muscles.Thats why our ancestors used  to prepare curries mixing with coconut.We prepare chutneys using coconut.Naturally we prepare coconut chutney for breakfast. But this chutney is good combination of rice.Adding mint leaves gives good aroma to the chutney and also gives excellent taste.

Ingredients

coconut shell(coconut meat)	1
green chillies	10
dry chiilies	5
mint leaves	1 cup
tomto	1
tamarind	2 flakes
oil	to taste
oil	2 spoon
mustard seeds	1/4 spoon
urad dal	1/4 spoon
curry leaves	few
coriander leaves	few
cumin seeds	1/4 spoon
garlic cloves	10

Preparation

Wash coconut shell with the water and  break the shell and remove meat and cut into small pieces.
Wash green chillies and tomato in the water.
After that cut into pieces.Cut the green chillies into 2 pieces and tomato into 4 to 5 pieces.
Wash the mint leaves in the water and drain the water and keep them aside.
remove upper layer of garlic cloves.
Soak tamarind flakes in 1/2 cup of  water.

Method

1.Take a thin vessel and put on the flame.
2.Add oil when vessel is heated.
3.When oil is heated add green chilli pieces and fry for 2 minutes.
4.Keep the fried green chilli pieces in a plate or bowl.
5.Add dry chillies and fry for 1 minute and after that keep them a plate.
6.Add mint leaves and tomato piece and fry for 5 to 10 minutes till tomato pieces become tender.Remove the vessel from the stove.
7.Put  tamarind flakes soaked vessel  on the flame with water. boil for 5 minutes in  medium flame.Put off the flame.
8. Take a mixie jar.Add fried green chillies,dry chillies ,cumin seeds,garlic cloves and salt in the jar and make a fine paste.
9.Add tamarind with water, fried mint leaves ,tomato pieces,coconut pieces and make a fine paste.Taste the chutney if  salt is enough or not.If not add some more salt.
10.Add oil in a pan.After oil is heated add mustard seeds and fry till they started to crackle.
11.Add urad dal and fry till they become to golden colour.Then add curry leaves and coriander pieces.Put off the flame.
12.Add these seasoning to chutney.And mix well.
13.enjoy the taste of this chutney with steam rice... 

Keep in the mind

Use boiled water to add to the chutney for best preservation.
In the seasonings  you can add chana dal and cumin seeds also.
Fresh coconut meat increases the taste of the chutney.So use fresh coconut to prepare this chutney.
For more spiciness  increase the number of green chillies(quantity of green chillies).
If you like to chutney in only green or white colour then add only green chillies .Do not add dry chillies.Dry chillies changes the colour of chutney. 

Ginger green chutney

Ingredients

ginger	100 grs
green chillies	100grs
tamarind	50 grs
salt	to taste
garlic cloves	10
cumin seeds	1 spoon
sugar	50 grs
oil	3 spoons
mustard seeds	1/4 spoon
urad dal	1/4 spoon
curry leaves	some

kobbari perugu pachchadi

INGREDIENTS

coconut               -1
green chilles        -10 to 15
curd                     -1/2 cup
salt                       -to taste
oil                        -3 spoons
mustard seeds     -1spoon
cumin seeds        -1/2spoon
urad dal               -1spoon
curry leaves         - some