ಆಂಧ್ರ ಶೈಲಿಯ ಮೂಲಂಗಿ ಚಟ್ನಿ Today’s dish is an Andhra Pradesh special preparation called moolangi pachadi, which I learnt long ago from a friend who happened to be my neighbour as well. In AP (Andhra Pradesh) they make chutney by using almost any vegetable. There they call this dish as Pachadi. So the word Pachadi’ translates
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Just another healthy accompaniment to go with all kinds of flat breads, dosa, rice etc. I always feel proud that I’m feeding healthy stuffs to my family and that could truly happen by God’s grace. One of the very easy and tasty chutney recipe, which can be ready in few minutes by putting together some
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Bitter gourd/Karela is one of my most favourite vegetable. I can eat anything made using bitter gourd at any time. Bitter gourd chutney is one such recipe which I make since so many years. But since couple of years I’m also making bitter gourd chutney by adding a good amount of rather equal amount of
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ಗಟ್ಟಿ ಮೊಸರು ಪುದೀನಾ ಚಟ್ನಿ | One of the easiest and tastiest chutney recipe to serve along with any kind of snacks like Kebabs, fritters, rolls etc. Though I make this chutney since many years, never shared my way of making it. I make it in really simple manner with easily available ingredients. Just few regular
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Since it is too cold today here at our place and everyone is at home relaxing on a holiday ie Sunday, I had planned to make radish/mooli ka paratha for the breakfast along with Potato/aloo raita as an accompaniment. So to begin with, I did grate the radish, added the salt and red chili powder
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Yes ! you read it right ! made chutney using ripe, sweet mango. Its almost the end of the mango season here, but we got some really sweet mangoes in the market. So one day made our own malenadu recipe mavina huli/ripe mango dal which is made using ripe mango and I had left with
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Very often I would like to make use of these herbal leaves in some way or the other to get all the health benefits of it. off late it happens like I add these leaves while grinding the masala for making mixed vegetable Sagu as well and it definitely enhances the flavor as well as
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One of the special kind of chutney which I learnt how to make when we were living in Manipal, South canara, Karnataka. This chutney + steaming hot rice and little ghee is definitely a wonderful meal any day. Other than rice it also goes very well with chapati, plain paratha, lachha paratha, dosay, poori etc.
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As such we (I & Suresh) are a great fans of curry leaves and by default also we are consuming this wonder leaves since birth as we are from southern part of India. This healthy herb is hugely used there in almost every hot & salt dish we relish. Some people also make hair oil
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A leaf with pungent aroma doddapatre or karpooravalli or sambaru balli call it by any name, which is widely used in southern parts of India, mainly Karnataka. It’s binomial name is Plectranthus amboinicus. Common names in English includes Indian borage, country borage, curban oregano, french thyme etc. These leaves are used for medicinal purpose like
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Healthiest, delicious, aromatic, flavorful, tasty, appetising ginger chutney recipe to go with almost everything like idly, dosay, rotti, steamed rice, curd rice etc etc. The recipe needs no explanation as it has got all the awesome healthy ingredients which we surely wish to use in our daily cooking. Ginger is considered as one among the
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The platter consists of sesame seeds/yellina chutney , instant amla pickle , Onion tangy curry/eerulli gojju, Carrot salad/kosambari , Fenugreek leaves huli/sambar , Rice, Pomegranate bread rice and radish/mooli paratha

In most of our houses in south, whenever we use cucumber for making anything, we do not throw away its peel and soft middle portion containing seeds, rather we make chutney using the peel and raita using the seed portion. So today I’m here with the recipe of cucumber peel chutney. Some other chutney recipes
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Inspired by the post of one of the fellow member in one of the food recipes groups Ashoka Acharya, made this spicy tangy tokku using apple, amla, ginger and fresh whole red chilies, which are available now in the market during winters. We relished this tokku with hot steaming rice for more number of times
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As the heading itself depicts, I make this paratha in two different ways and both tastes superb in their own way. Broadly you can say in the first method there is a south Indian touch to the Paratha and as far as the second method is concerned it is made absolutely in North Indian style.
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After trying out instant pickle using fresh green grapes, I made spicy chutney with the remaining grapes and it too turned out too tasty and very gladly added to my chutney category/collection. We liked this chutney so much that I bought the sour grapes yet few more times and made the chutney to go with
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This is my 18th kind of chutney recipe. Made chutney using the Kashmir’s significant nut – walnut. More often I use more walnuts wherever and whenever I feel like it fits into that particular recipe, considering its innumerable health benefits. This time I tried making chutney, which can be used as a dip or a
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” Oh wow it tastes exactly like MTR ones – was the immediate reaction by Suresh as soon as he ate the first bite !!!! ” So…. what certificate else I need than his appreciation – joyfully sharing the recipes of how exactly I make rave idly/semolina/sooji idly, Sagu and chutney. This particular type of
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ಮಾವಿನಕಾಯಿ ತೊಕ್ಕು This can be prepared in two ways, ie by using dried whole red chili or fresh red chili paste Below I have posted both the methods, you can have a look. Tastes equally yummy in both the methods. An absolutely yummy condiment which is tangy, spicy mango tokku is an excellent accompaniment with
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In the morning…. during those hurry burry hours, when I wanted to prepare a chutney, without any pre plan, to use as an accompaniment with huli-anna (sambar-rice), my eyes fell on two gooseberries, which were lying on my kitchen counter, insisted me on preparing this particular chutney, as the bengal gram was also out of
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A winter special chutney recipe which goes well with almost everything like chapati, poori, phulka, paratha, but tastes best with akki rotti (rice flour roti) and hot steaming rice ! I make it compulsorily during Shankranthi/Sankranthi festival to go with sesame seeds/til/yellina akki rotti (rice flour roti). It is very simple to make with very
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Yet another yummy, spicy chutney preparation using a vegetable. Today I served this chutney with ragi/finger millet plain dosay/dosa, for that I had prepared the batter in the same method of ragi masala dosay , using whole ragi/finger millet, but I had reduced the quantity of urad dal ie… I used only 1/4 cup of it and
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Wow!!!! it’s Pineapple again and one more type of chutney using the same. Actually the basic chutney recipe is the regular kadalebele chutney.  As soon as I started making kadalebele chutney, I realised that imli/tamarind is out of stock ! but something did strike my mind and immediately my eyes were on the pineapple cubes lying on the
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I learnt this chutney recipe from my mother in law, almost 22 years back ! I make it regularly, but never posted on my blog. My mother used to hate tomatoes, so she never used to make any dish using tomato. But I love tomatoes and after marriage, to my surprise everybody at home likes/eats
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Yet another Pineapple recipe ! mouth watering pineapple chutney, which is an addition to many other kinds of chutney recipes on my blog. I can say … I created it on my own, using ingredients & spices, which I felt suitable to go with the taste & flavor of Pineapple.   Few more Pineapple recipes in
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Yes you read it right… It is an authentic ( Karnataka )method of making chutney. Here the word ‘ kaayi ‘ translate to fresh coconut. Basically we use coconut chutney in two ways, ie…as an accompaniment with dosay/rotti coconut/kaayi chutney and one more is used as the accompaniment with huli (sambar), saaru (rasam) or eaten as such
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ಮಾವಿನ ಕಾಯಿ ಚಟ್ನಿ | Just made this easy, simple, tongue tickling raw mango chutney. This is made with few simple ingredients like roasted fenugreek seeds, green chilli and salt and tempered with mustard seeds and hing. This raw mango chutney is very quick to make and we can have it along with steaming hot rice
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Yet another simple, healthy version of Amla chutney, which I found in one of my old book. The best part I liked about this chutney is… using curd chilli (baalakada menasinakayi), it gives this chutney a unique taste. Be careful while using curd, because already Amla has got sourness and if we add sour curd
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ಮೆಂತ್ಯ ಸೊಪ್ಪಿನ ಚಟ್ನಿ Somehow… today I was not willing to make coconut chutney as an accompaniment with dosay/dosa. Then I decided to make bengal gram/chana dal chutney but then also I wasn’t very willing to do it even, while I was thinking… I had methi in front of me….. suddenly I thought like ..let me
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ಪುದೀನಾ ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಚಟ್ನಿ | One more type of chutney using Amla the seasonal fruit. This time I paired it with mint leaves and made chutney. I have prepared it in the same procedure which I follow while making pudina/mint chutney. I have just replaced tamarind with lots of Grated gooseberry. The Amla which we
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ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪಿನ ಚಟ್ನಿ Yet another chutney recipe made in the combination of Coriander leaves plus Indian gooseberry. This one is also full of healthy ingredients and tastes yum yum. In this particular type of chutney, no need to roast anything, just gather everything and grind… that’s it.  In this way we could see
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ಬೆಟ್ಟದ ನೆಲ್ಲಿಕಾಯಿ ಚಟ್ನಿ | Amla/Indian Gooseberry/bettada nellikayi has many healthy benefits. It provides remedies for many diseases. Amla is very rich in Vitamins & minerals like calcium, Phosphorous, Iron, Carotene, Vitamin B complex etc. Amla is widely used in Ayurvedic treatments. Amla is a super fruit which slows down Ageing, cures sore throat, Increases diuretic
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ಸೀಬೇಕಾಯಿ ಚಟ್ನಿ | ಚೇಪೇಕಾಯಿ ಚಟ್ನಿ | Now its the season of Guava/amrood/seebekayi… Plenty are available in the market. So thought of sharing the recipe of guava chutney with you all. This is a mildly sweet more spicy chutney which one would like to eat as such. I make this chutney as an accompaniment to go
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A very healthy chutney with a very few ingredients. No need to say we get lot of health benefits by consuming curry leaves regularly but in moderation. Same is mentioned in Ayurveda as well. We use curry leaves in almost all spicy and salt preparations. Curry leaves chutney is a regular accompaniment , not only
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During summer  sprouted methi-mango chutney ,  grated raw mango chutney ,  instant mango pickle , are some of the essentials kept in my refrigerator. And Karela/bitter gourd/hagalakayi chutney is also one of them. Also during summer, I keep grated raw mango in my refrigerator and add it into Huli (sambar), Saaru (rasam) instead of tamarind water on alternate days. Like wise
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The sprouted fenugreek seeds and raw mango chutney or molake menthya mattu manvinakayi chutney, a yummy preparation which goes very well along with curd rice This is a must during summer season. This includes all the flavours in it, such as sourness from mango, spicy because of chilli, bitter because of fenugreek seeds, sweet because
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Fresh Mint leaves from my Kitchen garden…. Immediately I prepared chutney using them. It tastes entirely different … so fresh… very aromatic. It is used as the side dish with Huli (sambar), Saaru (rasam), rotti, poori, chapati etc. It is also eaten with rice by adding few drops of oil. Ingredients : measuring cup used
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Long back I got to know about this recipe from my friend and I was astonished to see chutney using only Almonds…..  but I tried it with using small quantity of fresh coconut also. It tastes more or less like coconut chutney and can be used as the accompaniment with almost everything. Can be made
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Earlier I have posted the recipe of one more type of carrot (orange coloured one) chutney on my blog which uses regularly available orange coloured one. But this time I tried making chutney with red coloured carrot, It turned out to be delicious. The sweetness of winter carrot enhanced the taste of the chutney. Prepared it in
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Today ie on 3/11/2022, I moderated this chutney with a slight variation. To this recipe I just added some 15 to 20 fresh ajwain leaves/Indian borage/doddapatre as we call it in Kannada. You can check the details below at the end of this recipe Split bengal gram is called as ‘Kadale bele’ in Kannada language
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Figs are a nutrient dense fruit that can be used to make jam or add them to ice cream or baked goods. Fresh figs aren’t always available year round, but dried figs are relatively easy to find. Based on traditional use and not on scientific evidence figs provide many health benefits. Figs contain a type
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In my opinion without these chutneys chats are incomplete. These chutneys enhances the overall taste of the chat. It is very simple to prepare. The very aroma and colour of these chutney itself  attracts us to eat chats.                             SWEET CHUTNEY:  INGREDIENTS
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ಕಾಯಿ ಚಟ್ನಿ …ಇಡ್ಲಿ ದೋಸೆ ಗೆ | This is the chutney prepared to use as an accompaniment with dosa, Idly, rotti (rice), Wada etc. There is another version of kayi chutney which we make again as an accompaniment only but is eaten mixed with steaming hot rice or along with sambar rice or rasam rice etc
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ಕ್ಯಾರಟ್ ಚಟ್ನಿ | It is definitely always pleasure to make and eat chutney prepared using vegetable and vegetable peel. We – the south Indians make chutney using the peel of many kind of vegetables Apart from containing vitamin A, carrot has health benefits including beautiful skin, anti ageing and cancer prevention. Carrot chutney can be
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