Tag Archives: Chutneys

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 – Version 1

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!

Gooseberry chutney/ Avale Gojju

Being a rich source of Vitamin C and also really good for digestion, for the hair and eyes along with numerous other health benefits, Gooseberries are a must include food in the diet. Ever since I got this recipe of chutney, I have been making it regularly as an accompaniment to our dosas.

Do you know that Vitamin C is essential for absorption of Iron in the body? Ever since we have come to know this, we try to include it in our diet daily and have seen improvement in our health. The simplest form being lemon juice or fresh oranges.

Gooseberries are available in dried candies or pickles and I love both of them. But when I get fresh ones, this chutney is the best bet as it is easy to make and is super delicious.

Here’s sharing the recipe. Happy and healthy cooking!


Adapted from: The Konkani Saraswat Cookbook by Asha Satish Philar


6 to 8 Gooseberries/Amla / Avalo (in Konkani)

1/2 Cup Coconut (freshly grated/desiccated)

3 Green chillies

1/4 tsp Hing powder/ Asafoetida

Salt to taste

Step by Step recipe:

1. Wash the gooseberries well and boil in little water for two minutes till the colour changes.

2. Drain water and keep aside to cool.

3. Deseed and cut into pieces.

4. Grind these pieces along with coconut, green chillies, hing and salt with little water as required to a smooth paste.

5. Remove into a bowl and serve with dosa, idli or rice.


* This chutney lasts well for two days if refrigerated and handled well even though it’s best consumed when freshly prepared.

* You can even decrease the number of gooseberries that goes in the chutney depending on the availability.