Category Archives: Chutney Chutney

Verkadalai (Peanut) Chutney

Verkadalai ( Peanut) Chutney)

Oh! An awesome tasting, flavourful, aromatic chutney. Goes well with Idli varieties,  Dosa varieties, Upma varieties, Poori, Phulkas, Pongal varieties and Plain, hot steamed rice with little ghee and a fried pappad and a raitha.


Roast in oil and grind to a paste with little water. 

Oil – 2 tablespoons

Halved peanuts – 1 handful

Freshly grated coconut – 3/4 cup

Urad dhal – 1 teaspoon

Dry red chillies – 5 ( I have used Kashmiri red chillies )

Black pepper – 4 numbers

Jeera – 1/2 teaspoon

Chopped garlic – 1 big flake

Salt to taste

Tamarind paste – 3/4 teaspoon

Asafoetida powder – 1/4 teaspoon

Grated jaggery – 1 teaspoon


Heat a pan. Add oil. Keep the flame on medium. First fry the chillies. Once they turn golden, remove the chillies from the pan and transfer to a plate. Next add the urad dhal, black pepper, jeera, peanuts and salt to taste. Fry till golden on sim flame.  Add the grated coconut and the chopped garlic. Sauté for 2 minutes on sim flame. Add the asafoetida powder. Switch off the stove. Transfer the contents to the plate. Add the tamarind paste and the jaggery. Once the mix is cooled, transfer the contents to a big blender jar. Blend with little water to a smooth paste. Serve with Jeeraga Dosai.

Chef’s Tips

1) This Chutney tastes good only if it is a little thick.

2) Do not season the Chutney.

3) Adding minimum garlic, brings out the flavour of the peanuts.



Pachai Malli Chutney (Green Coriander Chutney)

Pachai Malli Chutney

A favourite family chutney recipe. A very versatile Chutney that goes well with Idli, Dosas, Pongal, Adai and any Upma Varieties. Goes well with Urad dhal Vadai also.


Cleaned, washed and chopped green coriander leaves – 3 cups

Chopped onion – 1 cup

Chopped green chillies – 3

Tamarind paste – 1/2 teaspoon

Salt to taste

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon


Take a big blender jar. Put in the chopped green coriander leaves, chopped onion, chopped green chillies, tamarind paste, salt to taste.

Blend the mix to a fine paste with little water.

Heat a pan. Season. Keep the flame on sim. Pour in  the blended Chutney mix. Cover and cook on sim flame for 5 minutes. Switch off the stove. Serve this Chutney with Thalicha Aval Idli.

Chef’s Tips

1) This Chutney has to be little thick.

2) Do not sauté this Chutney for a long time. The taste will change.


Bajji Milagai Chutney (Bajji Chilli Chutney)

Bajji Milagai Chutney 

Had some Bajji Chilli at home. Tried out this Chutney. Was a great hit. Simple ingredients available at home. Do try this Chutney. This Chutney goes well with Dosas, Idli, Mixed rice Varieties and curd rice. Also goes well with plain steamed rice.


Chopped Bajji chillies -2 ( de-seeded )

Chopped onion -1

Chopped garlic – 3 flakes

Chopped tomato – 1

Chopped green chilli – 1

Grated coconut – 2 tablespoons

Tamarind paste – 1 /2 teaspoon

Salt to taste

Grated jaggery – 1 teaspoon

Channa dhal – 1 teaspoon

Urad dhal- 1 teaspoon

Jeera – 1/2 teaspoon

Coriander seeds – 1/2 teaspoon

Chopped mint leaves – 1 teaspoon

Chopped green coriander leaves – 1 teaspoon

Chopped curry leaves – 1 teaspoon

oil – 1 tablespoon

To Season 

Oil – 1 tablespoon

Mustard seeds- 1 teaspoon


Heat a pan. Add oil. Fry the channa dhal, urad dhal, coriander seeds, jeera to a golden colour on medium flame. Transfer it to a plate. In the remaining oil, fry the chopped onions, garlic, chopped bajji chilli, tomatoes, coconut and the chopped green chilli on sim flame for 5 minutes. Switch off the stove. Transfer the mixture to a plate. Cool. Take a big blender jar. Add in all the fried ingredient, salt to taste, jaggery, chopped mint, coriander, curry leaves, tamarind paste. Blend well. Transfer the ground Chutney to a bowl. Season. Serve with Bun Dosas.

Chef’s Tips

1) Store this Chutney in an air tight container. Leave it in the fridge compartment. Keeps good for 2 days.

2) De- seed the bajji chilli and use, or else it will be very spicy.


Green Tomato Chutney

Hirvya Tomatochi Chutney 


An interesting Maharashtrian Chutney. Goes well with roti, dosa, idli, upma and plain rice. You can get a mixture of tastes sweet , spicy and tangy flavours . You will enjoy every bit of this chutney. Green tomatoes are available in plenty especially in the winter months , all the vegetables and fruits are fresh and colourful. Enjoy all the seasonal vegetables and fruits.


Chopped green tomatoes – 2 cups

Green chillies – 5 ( chopped to two )

Roasted peanuts( coarsely powdered) – 1/2 cup

Roasted and powdered white sesame seeds – 1 teaspoon

Grated jaggery – 1/4 cup

Salt to taste

Water – 1/4 cup

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Cumin seeds( jeera ) – 1/2 teaspoon

Turmeric powder –  3 pinches

Asafoetida powder – 1/2 teaspoon

To Garnish

Finely chopped green coriander leaves – 2 tablespoons



Heat a pan. Season all the seasoning ingredients. Add the chopped green tomatoes. Keep the flame on sim. Cover and cook for 5 minutes. Add 1/4 cup water and cook for further 3 minutes. Add the green chillies, peanut powder, sesame seed powder, jaggery,salt to taste and mix well. When thick, switch off the stove and garnish. Mix. Serve.

Chef’s Tips

1) Can add 2 or 3 flakes of pounded garlic while seasoning for an extra flavour.


Hotel Chalukya Chutney

Chalukya Chutney


I suddenly remembered this Chutney , which is very nice to eat with idli, rava idli, dosa, puri, paratha and Pongal. Whenever we visited Bangalore we love to eat at Hotel Chalukya. This chutney is their speciality. I had an opportunity to learn this recipe from one of their Chef’s and I am immensely pleased to share this recipe with all of you.Can store this chutney for 2 days in the refrigerator. The recipe for you.


Onions – 2 ( chopped )

Chopped garlic flakes – 2

Grated coconut – 1/2 cup

Green chillies -2

Cleaned and chopped fresh green coriander leaves  –  1  big handful

Roasted gram ( Pottu kadalai ) – 1  tablespoon

Tamarind paste – 1/2  teaspoon

Salt to taste

Water – 1/4  cup

Oil –  2 tablespoons



Heat a pan. Add oil. First roast the green chillies on medium flame for 1 minute. Remove the chilli and put it in a plate. Next fry the garlic and onions in sim flame till transparent. Switch off the stove. Add the grated coconut, salt, roasted gram and tamarind paste. Mix. Transfer to a plate. Cool. Then add the green chillies and coriander leaves to the mixture. Blend to a thick paste with water. Serve.

Chef ‘s Tips

1) No seasoning is needed for this chutney.


Salem Special



VengayaMolaga, is truely a Salem Special. I learnt this recipe from my mother’s friend Mrs Rathinam. Vengayam is onion and Molaga is chilli ( dry red chilli ). You will eat 2 more extra idlis with this chutney.

Very simple and easy ingredients are used, that is available at home. Best served with piping hot idlis, dosas, phulkas, pongal, and as a spread for bread. You will simply love the taste and colour.


Big onions – 3 (  chopped )

Dry Kashmiri red chillies – 4 ( soaked in hot water for 15 minutes and then drain it and use )

Tamarind paste – 1/2 teaspoon

Crystal salt to taste

Garlic – 2 flakes( chopped )

To Season

Oil  –  2  tablespoon

Mustard seeds – 1/2 teaspoon

Asafoetida powder – 1 pinch

Chopped curry leaves – little


Take a big blender jar, add all the above mentioned ingredients. Blend to a little coarse paste. Season and serve.

Chef’s Tips

1) Do not add water while grinding.