Sunday, March 8, 2009

Chutney Pudi (Powder)

Pudi in Kannada means powder. My grandmother has an art of making dry and wet chutneys. I was always the one who wanted chutney everyday. And now, my husband too is a big fan of Chutney powder. No matter how many condiments he has with Chapati, he must have Chutney powder. Chutney powder comes handy when I do not have time to cook any vegetable and can be used on bread with butter. Here is how I make Chutney powder:

3 cups of roasted peanuts
1 cup of puthani (dahlia)
2 tbsps of red chilli powder
1 cup dry coconut (optional)
2 tbsps tamarind (optional)
1/4 tsp hing
salt to taste

  1. Mix all the ingredients together and grind to a coarse powder.
  2. Mix it well. Store in airtight container.
Note: If made in large quantity, it loses the flavor. Store the remaining chutney powder in freezer for better flavor.

Heerekai (Ridge gourd) Chutney

Heerekai is known as 'Ridge Gourd'. Heerekai chutney is my husband's favorite chutney. Hope you enjoy this condiment as much as he does.


1 medium sized heerekai
1 clove garlic
3 green chillies
2 tsp peanuts
1 tbsp white til (sesame seeds)
1 tsp oil
salt to taste

  1. Peel heerekai and chop into cubes. Chop the green chillies and garlic.
  2. Heat oil in a pan andnd fry peanuts, til and green chillies till the raw smell is gone.
  3. Add chopped heerekai and when it half cooked, add garlic.
  4. Add salt and cook till done.
  5. Once its cooled down, grind to a fine paste.
  6. Garnish with Vaggarane and serve with Parathas and Rotis.

Thursday, March 5, 2009

Green (Cilantro) Chutney

Here is another chutney for the chat. If stored in airtight container in the refrigerator, it stays good for two weeks.


1 cup cilantro
1/4 cup mint leaves
2 tsp dahlia (puthani)
green chillies (according to taste)
2 tbsps lemon juice
salt according to taste
Water for needed consistency

  1. Wash Cilantro and mint leaves.
  2. Grind all the ingredients together. Add water according to needed consistency.

Sweet (Tamarind) Chutney

Sweet Chutney is used for all the North Indian Chats. I always have sweet and green chutney in the refrigerator for on demand chat preparation. If made with less water and stored in air tight container, the chutney stays good for 2 weeks.


1 cup pitted dates
Tamarind – small lemon sized
2 tbsps jaggery
½ tsp red chilli powder
½ tsp chat masala
Black salt (according to taste)
Water for needed consistency

  1. Soak tamarind in water for 10 minutes.
  2. Grind all the ingredients together adding water to a needed consistency.
Note: Tamarind paste can also be used. But it tends to change the color of Chutney. For easier grinding, put all the ingredients together (incl. water), heat in microwave for a minute. Leave it for 15 minutes.