Tag Archives: Chutneys

Roasted gram dal and coriander leaves chutney

Click on the image to Pin the recipe on Pinterest.

As much as I love my dosas and idlis, there is no denying that they are incomplete without a good chutney. I usually discuss which chutney to make with my family in the morning while making dosas/ steaming idlis and the demand is either for Hing chutney ** (by Mr Husband) and Tomato Chutney (by Miss Daughter). My son is just like me who loves any kind of chutney. 😍

But ever since I made this roasted gram dal coriander leaves chutney, the common demand by everyone including my son has been for this “green chutney”. My 2.5 year old son who is talking a lot now (inspired by you know who πŸ˜‚) calls it “geen chechi” and it sounds so cute that I can’t make any other chutney ever. πŸ˜„

So here is the recipe for the green chutney which tastes too delicious for words. A must try chutney for sure!

Thank you so much Vinaya Prabhu Akka for this keeper of a recipe. ❀️ We have become such huge fans of this chutney that we no longer like any other chutney now. 😍

Happy and healthy cooking everyone!

{** recipe for Hing chutney mentioned above is in the notes section of this Urad Rava idli recipe }


Adapted from: Vinaya’s Culinary delights

Ingredients: Serves 2 to 3 people

1/4 Cup Gram dal

1/2 Cup freshly grated or desiccated Coconut

3 to 4 Green chillies

5 to 6 sprigs of Coriander leaves

6 to 8 Curry leaves

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Dry roast the gram dal on medium flame till it turns brown in colour. Don’t allow it to turn black. Cool down and powder in a mixer.

You can see the gram dal packet in the background for those who are new to it.

2. Now add coconut, green chillies, coriander leaves, curry leaves, tamarind paste and salt.

3. First grind once without adding water. Then add water as needed (about 1/4 to 1/2 Cup) to make a smooth paste. Dilute with more water to your desired consistency of thickness.

Click on the image to Pin the recipe on Pinterest.


* This chutney does not need seasoning with mustard seeds/ curry leaves.

* Be careful while roasting the gram dal as few extra seconds of roasting can make the dal turn black and burning it which can spoil the flavour of the chutney. Roast only till the dal starts turning brown.

* If you don’t have gram dal, then just increase the quantity of coconut to 1 Cup and skip the gram dal. That’s how I make my regular coriander chutney.

* I made this chutney with Barnyard Millet Idlis and it made a super delicious combo.

Click on the image for the recipe.

Check all my Chutney recipes here.

Radish Chutney

In my last post of Ragi Jaggery ladoos, I had mentioned about our relocating back to India but I had never expected my readers to comment and message me with their best wishes. It really made me so happy that people actually take time to read the full writeup and also write such heartfelt words for me. ❀️ I always consider my readers to be a part of my extended family and the love showered on me in the past couple of days proves that my readers feel the same, which means the world to me. Thank you dear readers. Love and blessings is what I need the most now. β€οΈπŸ™

I had actually decided to stop blogging for a while as I am not in the right frame of mind to write. Most of the families we know will be separated, even us, as only me and kids will shift back as of now. But we knew this since a year, were mentally prepared for it and specially as I have a great support system in my parents, we are not much worried. But there are many families who don’t have that and hearing their situations make me feel very sad too. Praying that God blesses all of them and they can survive this change well. πŸ™

Sorry that this is turning out to be such a emotional write-up which is why I did not want to blog but I guess you all will understand, like always. ❀️

Coming to this chutney, it is my way to sneak radish in my kids’ diet as they love dosas with chutneys. So making them eat vegetable in this form too. I learned this chutney long back from a cookbook but have changed it to suit our tastebuds. Comes out very tasty and you can never say it has radish in the chutney.

Hope you all try and love this chutney. Happy and healthy cooking! ❀️



1 Cup peeled and grated Radish

1/4 Cup Coconut

1 Tbsp Coconut Oil (+ 1 tsp)

4 Red chillies

1 tsp Urad dal

1 tsp Cumin seeds

1/4 tsp Hing or Asafoetida powder

Salt to taste

Step by step recipe:

1. Heat 1 Tbsp Oil in a pan. Add grated Radish and saute on medium flame till the raw smell of radish goes away and the radish turns dry. Takes about 5 mins. Now remove from flame and allow it to cool.

2. Now add the radish to a mixer along with coconut. In that pan, heat 1 tsp Oil and add Hing, 1 tsp Urad dal and 1 tsp Cumin seeds. Also add red chillies. Fry till Urad turns brown. Allow it to cool.

3. Now add the fried chilies, Urad dal, cumin seeds to the radish- coconut. Also add salt and about 1/4 Cup Water or as needed. Grind to a smooth paste. This is a thick chutney. Remove to a serving bowl.


* Do fry the radish till the rawness goes away. Else the chutney will have the raw taste.

* This chutney is not seasoned with mustard seeds but you can season if needed.

* Can be had with rice meals or dosa/idli.

* Here is my Chutney/dips recipe collection that I make always.

Banana flower/ Bondi Chutney & Bondi Upkari

Banana flower is very healthy especially for our digestive system and kidney function. So I always try to include it in our meals at least once a week. This chutney is my favourite which my mother used to make regularly.

As good as it is for health, it is also lipsmackingly delicious . We enjoy it with our rice meals and also with dosas. Here’s sharing how my Amma used to make this chutney and also the upkari.

Do try it and you will definitely love it. Happy and healthy cooking! ❀️



1/2 a medium sized Banana flower/ Bondi (I took the other half for upkari)

1/2 Cup fresh or desiccated Coconut

2 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds/ Jeera

A sprig of curry leaves

1 tsp Tamarind paste

3 dried Red chillies or to taste

Salt to taste

Step by step recipe:

1. First of all, remove the outer layers of the banana flower along with the small white flowers inside. Just two or three layers will do till you get the inner firm banana flower. Chop it finely and immediately add to a bowl with water.

Note: I got 5 Cups of chopped banana flower in total. Took 2 cups for chutney and 3 cups for upkari.

2. Heat a pan with oil and add mustard seeds, cumin seeds and curry leaves.

3. When mustard seeds splutter, add the drained chopped banana flower to it. Fry well and cook with very little water till it turns soft.

4. Now add coconut and fry till it turns light brown in colour.

5. Allow it to cool. When it cools down, grind it along with red chillies, Tamarind and salt to a smooth paste adding water little by little as needed as it’s a thick chutney.

6. Remove in a bowl and serve with rice meals.


* For the upkari or stir fry, Heat oil in a pan and add finely chopped garlic. Fry till garlic turns light brown in colour. Add the drained chopped banana flower and cook till it turns soft adding salt and red chilli powder as it cooks. Garnish with grated coconut on top. {On days that we don’t eat garlic especially during fasting days, I add Hing or asafoetida instead to the seasoning and it tastes delicious too.}

* While discarding the outer layers of the banana flower, discard the two or three hard and outermost ones. Rest are consumable.

* Immediately add the chopped banana flower to water or else it will turn black.

* Cook the banana flower well or else the chutney will have a raw flavour.

* This chutney is thick and can be enjoyed with rice meals or even with dosa.

* If refrigerated, it can last well for two days.

Ridge gourd skin Chutney | Ghosale sheere Chutney & Ridge gourd Upkari

We amchis (GSB Konkanis) are famous for not wasting anything when it comes to food. We use every possible part of any vegetable while cooking. I have seen my grandmother and mother do it and follow the same. It is not only economical but is very healthy too.

One of the most used “taste from waste” in my kitchen is watermelon rind (the white part of watermelon) which many people throw away. But you can make these sweet and spongy dosas called Surnalis with it. Also lipsmacking Halwa with jaggery can be made with it.

This chutney is yet another amazing example of using up vegetable peels. The chutney from ridgegourd skin tastes so yummy that I used to literally beg my dad to bring it so that my mother could make this chutney.

I love it so much that I peel the skin a little thicker than normal so that I get more chutney than Upkari πŸ˜…. Here’s sharing how my grandmother and mother make this chutney. Hope you all try and love it too. Happy and healthy cooking!



Skin or peel of one long Ridge Gourd

2 tsp Ghee

1 tsp Cumin seeds/ Jeera

1/2 tsp Hing or Asafoetida

3 Green chillies

1 Cup fresh or desiccated Coconut

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Remove the peel or the ridges of the ridge gourd and cut into pieces.

Note: Cut the ridge gourd into small pieces too for the Upkari or stir fry. Will share the recipe in the notes.

2. Heat ghee in a pan and add cumin seeds and hing. When it changes colour, add green chillies and ridge gourd skin. Fry well till the skin cooks well.

3. Now add coconut and fry till it turns brown in colour. Remove and allow it to cool.

4. Grind with tamarind, salt and little water to a smooth paste. This is a thick chutney.


* My grandmother used to add couple of roasted Red chillies too to the chutney while grinding for extra flavour. I skip it so that it does not turn spicy for my kids.

* This is a thick chutney and along with Upkari makes an excellent combination with rice meals. You can enjoy with dosas too.

* I peel the ridge gourd little thick as I love this chutney. You can peel it thin if you are used to doing that way.

* For the Ridge Gourd Upkari, splutter mustard seeds in coconut oil. Add green chillies and the chopped ridge gourd. Add salt and cook without adding water till the pieces turn soft. Garnish with freshly grated coconut and remove from the flame.

Easy Hummus recipe | Arabic chickpea dip

Hummus has very beautiful memories in my life. It was not something I had eaten before coming here to Qatar but became my instant favourite in Arabic cuisine along with falafel wraps. In fact during both my pregnancies, I used to get such strong cravings for hummus that I used to cry till I got it and poor hubby had to bear all my pregnancy hormonal tantrums πŸ˜….

But when it finally arrived, I used to literally lick it clean. I did not even need any bread with it. Just me, my fingers and creamy hummus. Ah those pregnancy times! 😍

Now since many months, we have not ate out nor ordered in. So I learnt to make hummus and it’s so easy that now I wonder why we used to buy it from outside. Also tastes so delicious as you can alter according to your taste. Hope you all try and love it too.

One note though. Hummus is not for everyone’s tastebuds. My dad did not like it when he came here and we made him taste the storebought one. So if you are making for first time, make in less quantity and see if you like it. Then you can make more. This note is to save myself from your curses in case you don’t like it πŸ˜‚.

Happy and healthy cooking!!



2 Cups dry white Chickpeas/ Kabuli Chana

2 Tbsp white sesame seeds/ Til

4 cloves of Garlic

1 tsp Red chilli powder

Salt to taste

1 Tbsp Lemon juice

1 Tbsp Olive oil

Step by step recipe:

1. Wash well and soak the dry chickpeas overnight or for atleast 6 hours in sufficient water.

2. Drain the soaked water and Pressure cook the chickpeas in enough water to soak it till it turns soft.

Note: It usually takes about 5 whistles in my electric cooking top on high flame.

3. Now dry roast the sesame seeds in a pan on medium flame till it turns light brown. Cool and powder in the mixer.

4. Add drained chickpeas ( save the water), garlic and salt.

5. Now add required amount of cooked chickpeas water and grind into a smooth paste.

6. Add red chilli powder, olive oil and lemon juice and grind again to a smooth paste. I also added little salt as I felt it was less.

7. Garnish with cooked chickpeas and coriander leaves or parsley leaves (optional) and drizzle olive oil again. Serve fresh or chilled.


* Make sure the chickpeas is cooked till soft so as to make a creamy hummus.

* Use food processor if you have to grind. Does the job quicker than in mixer.

* If you have storebought tahini (sesame seeds paste), then skip adding sesame seeds. I add because I don’t have tahini.

* Red chilli powder, garlic, lemon juice, salt are to taste and you can make changes as per your taste.

* If you don’t eat garlic, you can skip but garlic gives the authentic flavour to hummus.

* Leftovers can be refrigerated and used when needed.

* I used to serve hummus with kuboos ( Arabic bread) but since lockdown, I bake my own bread and this Semolina Bread is very good with hummus.

Vaingana Bajji | Konkani style mashed brinjal

After my last post of Vastad rotti (pan fried version of Mangalore Buns), I was reminded of another Konkani delicacy which I used to literally beg my grandmother to make. It is this Vaingana bhajji. She used to make with green brinjals (or gulla in Konkani/Kannada) and it tasted so heavenly that I could eat it as it is without rice.

Since we hardly get green brinjals here, I use purple ones for making Bajji. Also traditionally, the brinjal is roasted over gas or wood fire and then mashed after removing skin. If you have the option, then you can do it too. But since we have an electric cooking range, I boil it in water and mash it. My grandmother did this way too and as Amma says, this is much easier (mothers always want less work for their kids and Amma told me to try this way 😁). Life became easier after that and Bajji became our regular dish when we got fresh brinjals.

We love simple meals and this is an accompaniment which is very flavorful yet very basic. Hope you all try and love it too. Happy and healthy cooking!



1 large Purple Brinjal or 2 medium sized Green Brinjal or 3 small purple brinjals (about 2 cups chopped)

1 medium sized Onion, finely chopped

2 to 3 green chillies, finely chopped

1/2 tsp Hing or Asafoetida powder

2 tsp Tamarind paste

1 Tbsp Coconut Oil

Salt to taste

3 Tbsp chopped coriander leaves

Step by step recipe:

1. Take chopped brinjals in a vessel.

2. Add little water and cook till it turns very soft. Water should be absorbed too.

3. Mash the brinjal very well using a masher.

4. Now add chopped onions, green chillies, tamarind pulp, hing, salt and coconut oil.

I have used pink salt or rock salt or kaala namak here. Hence the colour pink.

5. Mix well and garnish with coriander leaves.

Serve immediately as an accomplishment with rice meals.


* I have made it with all varieties of brinjals and it tastes great with any variety of them.

* Traditionally bhajji is made by roasted over gas or wood fire but my grandmother made this version too and I make this because I don’t have gas stove here (nor wood fire πŸ˜…).

* Don’t add a lot of water while cooking the brinjals and make sure the water is absorbed well and brinjal is cooked well too.

* You can skip onions if following satvik diet but onions does add a wonderful bite.

* I usually make this with our Matta rice congee and it tastes heavenly with it.

* With white rice and rasam, bhajji makes an excellent accompaniment.

Peanut Onion Chutney

Since we always make dosas or idlis for breakfast, chutneys are a must and even though our regular ones are either simple ginger chutney or Tomato chutney, this peanut chutney is also our favourite.

It has a unique flavour, comes out thick even without coconut and lasts well for a day without spoiling. So I give it in my husband’s lunch box at work when he takes Idlis in it.

My kids also love this chutney and my two year old dips Idlis in it himself and licks the chutney clean. It’s his all time favourite.

Here’s sharing the recipe. It’s very easy with very few ingredients. Hope you all like it too. Happy and healthy cooking!



1 Cup Peanuts

1 medium sized Onion

3 to 4 Red chillies

1 tsp Oil

Salt to taste

For seasoning:

1 tsp Oil

1/2 tsp Mustard seeds

Few curry leaves

A pinch of Hing/ Asafoetida

Step by step recipe:

1. Dry roast peanuts (without oil) in a pan on medium flame till they change colour and brown. Be careful not to burn it. Keep aside.

2. Fry onions and red chillies in 1 tsp Oil till the onions turn translucent. Allow it to cool.

3. Now grind the onions, red chillies with roasted peanuts, salt and water to a smooth paste. Pour into a bowl.

4. Now heat oil in a pan, splutter mustard seeds, add curry leaves and hing. Fry for few seconds and pour over the chutney.


* The peanuts should be roasted in medium flame till the rawness goes away and turns brown. Else the chutney will have a raw flavour. So make sure it’s roasted well.

* Hing in the seasoning gives a very good flavour. So don’t skip it.

Pudina Lehsun chutney | Mint garlic chutney

We are a dosa/ idli loving family as you already know and is evident from my Dosa corner and Idli stand pages. So we need to make different chutneys to go with it. Pudina lehsun chutney is one among them. You can check the other variety chutney recipes here.

My husband has grown mint in our garden and I always make use of it in our day to day dishes. Apart from chutney, I also add it to pulav, biryani, and salads which not only enhances the flavours of the dish but also improves digestion.

Lemon juice with crushed fresh mint leaves also tastes so refreshing. Anyhow here’s sharing the recipe. Hope you all try and love it too. Happy and healthy cooking!



1 Cup fresh/ desiccated Coconut

5 to 6 sprigs of Coriander leaves

8 to 10 Mint leaves

5 to 6 curry leaves

3 Green chillies

5 to 6 Garlic cloves

1 tsp Tamarind paste

Salt to taste

Step by step recipe:

1. Add all the ingredients mentioned above in a mixer blender.

2. Grind with little water to a smooth paste.

3. Serve with dosas or Idlis or with pulav.

I served this chutney as a combination with Instant Oats idlis.


* You can skip any of the leaves if you don’t have. It still tastes delicious.

* If you don’t like garlic, skip it and add onion and ginger instead. Tastes good too.

Sambarpalli chutney | Oregano leaves chutney

My husband loves gardening. He has grown a lot of plants in our kitchen garden which yields us different varieties of vegetables during winter and herbs like mint all year long. There are two plants among them which I adore as they are medicinal plants and helps us heal ourselves and our kids when they fall sick.

One is the most revered plant in Hindu tradition, Tulsi or holy basil. He has grown it all around the house and it feels so divine when we sit in our backyard filled with Tulsi plants. The second is these Sambarpalli leaves or Cuban oregano. They are very good to cure cold and stomach problems in both kids and adults. Sharing a picture of our plant.

Though people make so many dishes with these leaves including pakoras, my favourite is this simple chutney ad it not only tastes delicious but is easy to make as well. I try to make this chutney atleast once a week so that we consume the leaves regularly in this way.

Hope you all try this chutney too. Happy and healthy cooking!



5 to 7 leaves of Sambarpalli/ Panikoorka/ Doddapatre / Cuban oregano

1 Cup Coconut (freshly grated or desiccated)

1 small Onion

1/2 inch Ginger piece

3 green chillies

Salt to taste

Step by step recipe:

1. Wash well and heat the leaves in a pan till it changes colour and starts oozing water.

2. Allow it to cool down.

3. Meanwhile, add coconut, onion, green chillies and salt in a blender.

4. Add the cooled sambarpalli leaves too.

5. Using water as required, grind to a fine paste.


* If you don’t have these leaves, skip it and you get simple raw onion chutney which I make regularly.

* Add coriander leaves instead of Sambarpalli leaves and you get coriander leaves chutney.

* You can skip onion if you are making during vrat days or are a Jain.

* Do not add more than the mentioned leaves as it does not taste good.

* This chutney makes a good combination with Instant Rava idlis.

* These leaves are very healthy and I use them in two ways apart from making chutney:::

1. I put couple of leaves in a vessel along with water. Heat it and take steam inhalation when even having the slightest of cold symptoms.

2. Heat the leaves in a pan as shown in the first picture. Then when it starts oozing water, remove it and crush it using mortar and pestle. Sieve the juice and mix honey (for kids above one year old) . Give as medicine for kids and adults when suffering from cold or stomach ache. Works very well. Take about 6 to 8 leaves for one dose.

Hope these home remedies are helpful to you too. These leaves are really magic!

Amma’s Tomato Chutney

Everyone must have their own way of making the simple but lipsmacking tomato chutney. Here is how my mother made it and it’s my favourite way to make it.

She made it as an accompaniment to chapatis and Panpolos or Neeru dosas. It tastes heavenly with panpolos and to date, whenever I make them, it has to be tomato chutney for the dip.

My husband too is a huge fan of this chutney and asks me to make it quite often.

Thank you Amma for this amazing recipe.



2 medium sized Onions

4 medium sized Tomatoes

2 tsp Red chilli powder or to taste

1 tsp Coriander powder

2 tsp Coconut oil

1 tsp Mustard seeds

5 to 6 curry leaves

Salt to taste

Step by step recipe:

1. Heat 1 tsp oil in a pan and add roughly chopped onion to it. Fry well till it changes colour to translucent.

2. Now add roughly chopped tomatoes. Fry well and cook till the tomatoes turn mushy. Allow it to cool by removing from flame.

3. Once cooled, blend in a mixer to a smooth paste. It’s also okay if little bits of onion and tomato remain. Gives a bite to the chutney.

4. Now heat the same pan and add 1 tsp oil. When it gets heated, add mustard seeds and curry leaves. Let mustard seeds splutter.

5. Add the tomato onion paste along with coriander powder, red chilli powder and salt.

6. Add water if needed and bring to a boil. Let it cook for about 5 minutes.

Remove and serve with chapatis or Panpolos.


* I also add hing (asafoetida) sometimes while adding mustard seeds as my husband loves hing flavour.

* This chutney lasts well for a day without the need to refrigerate as it does not use coconut and is heated well.

* You can also add a tsp of rasam powder for a different flavour which turns delicious as well.

If any doubts, do message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help. Happy cooking!