Gooseberry Chutney

I found a lot of gooseberry in the vegetable market, so thought of making healthy dishes with it. Today I have tried this tasty chutney using gooseberry. Gooseberry has a lot of health benefits. It is low in calorie, fat and cholesterol. It is rich in vitamin C and A, manganese and dietary fibre.

Gooseberry Chutney

No. of Serving : 6

Ingredients

Gooseberry - 10

Urad dal - 3 tbsp

Asafoetida - 1/4 tsp

Ginger - 1" piece

Green chilli - 2

Red chilli - 2

Coconut - 3 tbsp

Coriander leaves - few

Oil - 2 tbsp

Salt to taste

Preparation Method

1. Cut, remove the seeds and chop the gooseberry. keep aside.

2. In a kadai, heat oil and add urad dal, saute till the urad dal turn brown in color.

3. Then add asafoetida, ginger, red chilli and green chilli and fry well.

4. Then add chopped gooseberry, salt and saute till it is half cooked.

5. Then add coconut and coriander leaves and saute for 3 minutes.

6. Cool and grind into a smooth paste.

7. Serve with idli, dosai, chappati and puri.

Cluster Beans Chutney

Cluster Beans has a lot of health benefits. They are low in glycemic index and thus beneficial for diabetic patients. It helps maintain good blood pressure and blood circulation. It has a good source of dietary fibre, thus good for cardio health and bones.

Cluster Beans Chutney

No. of Servings : 8 - 9

Ingredients

Cluster beans - 100 gms

Toor dal - 1/4 cup

Onion - 1 big

Tomato - 1 big

Ginger - 1" piece

Garlic - 5 cloves

Red chilli - 4

Turmeric powder - 1/4 tsp

Curry leaves - few

Coconut - 4 tbsp

Oil - 1 tsp

For Tempering

Mustard - 1 tsp

Red chilli - 1

Oil - 1 tsp

Preparation Method

1. Fry toor dal in a dry pan till it turns brown and keep aside.

2. Fry coconut in the same dry pan till it turns brown, keep aside.

3. Heat oil in the kadai and add red chilli, curry leaves, chopped ginger and garlic. Sauté till garlic turns brown.

4. Then add chopped onion and fry till it turns translucent.

5. Add chopped cluster beans, add little water and cook till the beans are half done.

6. Add chopped tomato and turmeric powder and sauté till the tomatoes are cooked.

7. Cool it down and grind to a thick paste along with fried toor dal and coconut. Add little water as required.

8. Temper using mustard and red chilli.

Kollu chutney / Horse Gram Chutney

Kollu / Horse Gram has a lot of health benefits. It has a good source of vitamins, iron and protein. It has complex carbohydrate, thus suitable for diabetic people. It is known to reduce the cholesterol level in the blood.

Kollu Chutney / Horse Gram Chutney

No. of Servings : 4

Ingredients

Kollu / Horse Gram - 1/2 cup

Onion - 1 medium

Tomato - 1 medium

Ginger - 1" piece

Garlic - 4 cloves

Red chilli - 3

Coconut - 3 tbsp

Oil - 2 tbsp

For Tempering

Mustard seeds - 1/2 tsp

Curry Leaves - few

Preparation Method

1. Fry kollu / horse gram in dry kadai till brown and nice aroma comes, keep aside.

2. Fry coconut in a dry kadai till brown, keep aside.

3. In a kadai, heat oil and add the ginger, garlic and fry well, add red chilli and fry.

4. Then add onion and fry till onions turn translucent.

5. Add tomatoes and fry till done.

6. Grind together coconut, kollu / horse gram and the sautéed onion mixture.

7. Temper using mustard and curry leaves. 

Radish Chutney

My twist on the traditional regular tomato chutney is that I have added radish with other spices to make to delicious. It turned out yummy :)

Radish Chutney

No. of Servings : 5

Ingredients

For Chutney

Radish - 1 medium

Onion - 1 medium

Tomato - 1 medium

Fennel seeds - 1/2 tsp

Ginger - 1" piece (chopped)

Urad dal - 2 tbsp

Red chilli - 2

Oil - 1 tbsp

For tempering

Mustard - 1/2 tsp

Curry leaves few

Oil - 1 tsp

Preparation Method

1. In a kadai, heat oil and add fennel seeds. When they begin to crackle add urad dal and red chilli, fry till golden brown.

2. Then add ginger, chopped onion and radish, fry well.

3. Then add tomato and sauté till the tomatoes are done.

4. Grind to a smooth paste.

5. Temper using mustard and curry leaves.

Apple Walnut Dates Chappati - With Dates Chutney

My twist on this sweeet chappati is that I have added Apple and Dates for sweetness and Walnut for its nutrition.

Apple is loaded with tons of nutrients. It's a rich source of antioxidants, fibre and flavanoids. It reduces the risk of cancer, heart diseases, hypertension and diabetics.

Walnut and Dates have lots of nutrients too. Its rich in iron, fibre and other important vitamins and minerals.

Apple Walnut Dates Chappati - with Dates Chutney

No. of chappati : 12

Ingredients

For Apple Walnut Dates Chappati

Whole wheat flour - 3 cups

Apple - 1 medium

Walnut - 10

Dates - 10

Salt a pinch

Ghee - 1 tsp

For Dates Chutney

Dates - 10

Jaggery - 1/2 cup

Tamarind paste - 2 tbsp thick paste

Salt a pinch

Cumin powder - 1/4 tsp

Preparation Method

For Chappati

1. Remove the seeds from the dates, add them to boiling water and let it rest for 15 minutes. Cool , filter the water and keep aside.

2. Grind dates with apple and walnut.

3. In a mixing bowl, add whole wheat flour, salt and ghee and mix well.

4. Then add the gound paste little by little and make dough. Add water if necessary.

5. Roll out chappati and toast it in tava on both sides.

6. Serve with Dates chutney.

For homemade Dates chutney

1. Bring water to boil add dates and turn off the flame and let it rest for 15 minutes. Cool and keep aside.

2. Add little water to jaggery and let it come to a boil. Turn off the flame, filter and keep aside.

3. Grind dates to smooth paste.

4. In a saucepan add dates paste, jaggery water, tamarind paste, cumin powder and salt and heat it over a medium flame for 5 - 10 minutes till it thickens.

5. Serve it.

Tomato Dal Chutney

Tomato Dal Chutney is my all time favourite for dosa. This is a versatile chutney / dip. This tomato dal chutney goes well with chapathi, puri, idli, dosa, idiyappam and uthappam. It can also be served mixed in hot rice. It can be used as a dip for any veggie and tortilla chips. This tomato dal chutney is a new twist to the regular tomato chutney that I always make. Tomato Dal Chutney can be used as a spread over dosa for lunch box and the dosa wrap will remain moist till the lunch hour. All the ingredients are fried and ground to paste, so they will not get spoiled for hours. You can also sauté / steam or grill any veggies and roll it in the dosa / chapathi wrap spread with tomato dal chutney.

Tomato Dal Chutney 

Ingredients

For Chutney

Tomato - 2

Onion - 1

Garlic - 2 cloves

Red Chilly - 5

Toor Dal - 2 tbsp

Bengal Gram - 3 tbsp

Urad Dal - 1 tbsp

Coconut grated - 3 tbsp

Tamarind paste - 1 tbsp

Curry leaves few (optional)

Turmeric powder - 1/4 tsp

For Tempering

                  Oil

Mustard

Curry leaves

Preparation Method

1. Fry each ingredient for chutney in a dry kadai separately, except tamarind.

2. Cool and grind it to a fine paste along with tamarind. Add water if required.

3. Heat oil in a pan. Add mustard and when it crackles add curry leaves. Add this to the chutney.

Notes

• All the ingredients are fried and ground to paste, so this chutney will not get spoiled soon. It can be packed in the lunch box and it will stay good till lunch.

• Sautéed / steamed or grilled veggies can be mixed with this tomato dal chutney and served as a side dish for variety rice like lemon rice and coconut rice.