Chutney is a side dish sauce which can be prepared with vegetables like tomato, onion, beetroot, egg plants, garlic, ginger, bell pepper, potato, green chillies, red chillies, etc.,nuts like peanut, coconut, etc., and even with fruits and yogurt. Chutney powder is another form in which the lentils are roasted in low flame and grounded into dry powder which can be sprinkled or used as side dish. In southern part of India, it is used for tiffins like idli, dosa, vada, bajji, bonda. This sauce has a variety of tastes. Some are sweet, salty, sour, spice and mixture of all depending upon its place of origin.
The chutney/ side dish for tiffin in south India has many consistencies. Some are in the form of dip called Chutney, very liquid called Kosthu, paste like called Thuvayal. However, it’s all very tasty and delicious. Thuvayal, a form of pickle is the one preserved for days and can be eaten as side dish for rice as well. Kosthu is a liquid form of chutney which is prepared by sauteing, boiling and mashing up or blending the vegetables with a traditional crockery mashing pot.
Chutney is normally a dip form prepared by sauteing the vegetables or using raw coconut and blending them. Traditional chutney recipes are blended by using mortar and pesto which is called as “Ammi” in Tamil. It gives the smell of hard work and of course fingerlicking taste.
In this page, I am going to share many chutney recipes from my kitchen which I learnt from my mom, granny and own experiments.
- Kara Chutney
- Tomato Reduction Chutney/ Thakkaali Thokku
- Peanut Chutney with sesame seeds/ Verkadalai El chutney
Hope you like the recipes and however, this page will be updated often. Before you close this page, your tips and comments are welcome. Thank you!