Scroll down for all the recipes of Chakra Chutney Corner
Purple Chutney
Ingredients :
1 cup of chopped purple cabbage.
2 cups of freshly grated coconut.
1/2 inch piece of Ginger & Serrano pepper.
1 tsp Asafetida.
1/2 tsp suger.
1/2 of cup of water.
salt to taste.
Recipe: Put all the ingredients in a blender and blend it smooth. Add some water if needed. (great combination with dosas, appams and idlis.
Apricot Mint Chutney
4 fully riped apricot fruit.
2 cups of fresh mint leaves.
1/2 inch ginger and serrano pepper/black pepper powder.
1 tbsp of fresh lemon juice.
lemon zest 1/2 tsp.
Salt to taste.
Recipe : Peal the fresh apricots and put them in the blender with all the other ingredients and blend smooth, add water if needed. (great combination with Vasudev Veggie burgers, pakoras & baked Samosas)
Tomato Mint Chutney
Ingredients
3 Medium size ripe tomatoes chopped.
1 and 1/2 cups of fresh mint leaves.
handful of almonds/peanuts.
5 -8 fresh curry leaves.
1/2 inch piece of ginger.
1tsp Asafetida
1 tbsp of Ghee/clarified butter.
1 tbsp lime juice.
1 tbsp Honey.
Spices of seasoning : 2 tsp cumin seeds, 1tsp mustard seeds, 2 tsp coriander seeds, 2 tsp fennel seeds,
1 tsp turmeric powder, 1 tsp black pepper powder, 1/2 tsp cayenne pepper powder(without garlic)
Recipe : Take a medium skillet , put it on medium heat and add ghee/coconut oil. After the ghee/coconut oil is heated to required temperature (the right way to test if the ghee/coconut is heated is by putting couple of mustard seeds and check it they make a popping sound) start adding the spices in the following order with 5 seconds of intervals, mustard seeds, cumin seeds, peanuts, (if you are using Almonds , no not added it here , they will be added in the end just before grinding ) ginger, asafetida, curry leaves by stirring the spices well add the chopped tomatoes and sauté for 10- 12 mins and in-between add all the remaining spices and salt. now let it semi cool and if you are using almonds than this is the time to add them and grind it into a fine chutney ,after all the tomatoes, nuts and spices are finely blended into a nice smooth paste.(add water if needed.) Now its time to add the fresh mint leaves , lime juice and honey and just pulse grind 2 to 3 times for mint leaves to give nice infusion in the chutney and at the same time retaining its original fresh looking green color in between !!! ( Great combination with Rava Idli , Medhu Wada, Masala Dosa and Prana Sprouts 3)
Bell Carrot Chutney
Ingredients
2 medium carrots chopped.
1 green bell pepper chopped.
1/2 freshly chopped Cilantro.
1 inch ginger and serrano pepper.
5 almonds
1 tbsp lime juice
1/2 tsp asafetida .
1/2 tsp black pepper powder.
1 tbsp ghee(clarified butter)/ coconut oil (make it vegan)
Recipe : In a medium size skillet , heat ghee/coconut oil(for vegan options ) , add the carrots and spices and sauté for 5 minutes (until soft). Now add the chopped bell peppers and saute for 3 to 4 minutes (no over cooking the bell peppers ). Now let it semi cool. Mean while blend you almonds in to fine paste by adding little water. Then add the semi cool veggies to the almond paste and blend semi fine as seen in the image.(add little water if needed) and then in the end add freshly chopped cilantro and lime juice and pulse grind 2 times. ( do not grind to much, let the cilantro retain its original fresh color and flavor )
good with all kinds of idles and savory pan cakes & cucumber dosa.
Ingredients :
1 cup of chopped purple cabbage.
2 cups of freshly grated coconut.
1/2 inch piece of Ginger & Serrano pepper.
1 tsp Asafetida.
1/2 tsp suger.
1/2 of cup of water.
salt to taste.
Recipe: Put all the ingredients in a blender and blend it smooth. Add some water if needed. (great combination with dosas, appams and idlis.
Apricot Mint Chutney
4 fully riped apricot fruit.
2 cups of fresh mint leaves.
1/2 inch ginger and serrano pepper/black pepper powder.
1 tbsp of fresh lemon juice.
lemon zest 1/2 tsp.
Salt to taste.
Recipe : Peal the fresh apricots and put them in the blender with all the other ingredients and blend smooth, add water if needed. (great combination with Vasudev Veggie burgers, pakoras & baked Samosas)
Tomato Mint Chutney
Ingredients
3 Medium size ripe tomatoes chopped.
1 and 1/2 cups of fresh mint leaves.
handful of almonds/peanuts.
5 -8 fresh curry leaves.
1/2 inch piece of ginger.
1tsp Asafetida
1 tbsp of Ghee/clarified butter.
1 tbsp lime juice.
1 tbsp Honey.
Spices of seasoning : 2 tsp cumin seeds, 1tsp mustard seeds, 2 tsp coriander seeds, 2 tsp fennel seeds,
1 tsp turmeric powder, 1 tsp black pepper powder, 1/2 tsp cayenne pepper powder(without garlic)
Recipe : Take a medium skillet , put it on medium heat and add ghee/coconut oil. After the ghee/coconut oil is heated to required temperature (the right way to test if the ghee/coconut is heated is by putting couple of mustard seeds and check it they make a popping sound) start adding the spices in the following order with 5 seconds of intervals, mustard seeds, cumin seeds, peanuts, (if you are using Almonds , no not added it here , they will be added in the end just before grinding ) ginger, asafetida, curry leaves by stirring the spices well add the chopped tomatoes and sauté for 10- 12 mins and in-between add all the remaining spices and salt. now let it semi cool and if you are using almonds than this is the time to add them and grind it into a fine chutney ,after all the tomatoes, nuts and spices are finely blended into a nice smooth paste.(add water if needed.) Now its time to add the fresh mint leaves , lime juice and honey and just pulse grind 2 to 3 times for mint leaves to give nice infusion in the chutney and at the same time retaining its original fresh looking green color in between !!! ( Great combination with Rava Idli , Medhu Wada, Masala Dosa and Prana Sprouts 3)
Bell Carrot Chutney
Ingredients
2 medium carrots chopped.
1 green bell pepper chopped.
1/2 freshly chopped Cilantro.
1 inch ginger and serrano pepper.
5 almonds
1 tbsp lime juice
1/2 tsp asafetida .
1/2 tsp black pepper powder.
1 tbsp ghee(clarified butter)/ coconut oil (make it vegan)
Recipe : In a medium size skillet , heat ghee/coconut oil(for vegan options ) , add the carrots and spices and sauté for 5 minutes (until soft). Now add the chopped bell peppers and saute for 3 to 4 minutes (no over cooking the bell peppers ). Now let it semi cool. Mean while blend you almonds in to fine paste by adding little water. Then add the semi cool veggies to the almond paste and blend semi fine as seen in the image.(add little water if needed) and then in the end add freshly chopped cilantro and lime juice and pulse grind 2 times. ( do not grind to much, let the cilantro retain its original fresh color and flavor )
good with all kinds of idles and savory pan cakes & cucumber dosa.
