Tag Archives: chutney

Mum’s Mango Chutney which turned out to be Dad’s recipe

There is this accompaniment – a mango chutney or chamandi as it is known in Malayalam – which was and is a household favourite, to die for.

So, with Mum at home, we decided to revive old traditions and boy oh boy, did it vanish in seconds !

  • 2 raw green mangoes (the sourer and rawer the better) skinned and chopped into smallish bits
  • Some dried red chilies, stir fried in a dash of oil
  • A knob of ginger
  • Salt
  • Curry leaves
  • A splash of coconut oil
  • Fresh grated coconut

Blend the lot (except the coconut oil) together to a fine paste, then add the coconut oil and give it another whirr.

Its OMG all the way. And in the process, learned a bit of family lore – it was Dad’s recipe all along. Mum would prepare the ingredients (and quantities) and his greatest joy was in the blending before the eating.

Brilliant with rice, dosas … as an accompaniment to South Indian dishes.

All photos borrowed from the net, with thanks.




Vasu’s Tomato Chutney

… to go with dosas … crisp dosas and this piquant accompaniment …


  • 1 tomato
  • 2 big onions
  • a knob of ginger, about a cm all round
  • 1 clove garlic
  • 2 to 3 sprigs fresh coriander
  • curry leaves
  • salt

Fry all of the above in a bit of oil, cool a bit and grind to a paste.

  • Oil
  • 1/2 to 1 tsp mustard seeds
  • 1/2 to 1 tsp cumin seeds
  • curry leaves

In hot oil, sputter the above in the order listed, pour over the ground mixture.

Ready to go !

Pix borrowed off the web.

Vasu’s Coconut Chutney

Simple, and whipped up in a flash.

In India, and breakfast is all things South Indian, which means dosas, idlis … and today, adais for breakfast. I watched her deftly prepare the accompaniment, and here is the how.


  • 1 cup freshly grated coconut
  • 1 pod garlic
  • bit of fresh ginger, one and a half times the size of the garlic pod
  • 4 sprigs coriander leaves, with stem
  • salt
  • 1/4 tsp tamarind

Blend all of the above together into a thick paste.

Tarka : In a teaspoon (or a bit more) of hot oil, sputter jeera seeds, mustard and a few curry leaves and pour over the ground mixture.




An Indian Breakfast that never got made … Chez Rosalyn Mary, Coonoor


Pesarattu or Dhal Dosa


  • Whole green moong dhal, sprouted
  • Half and half of split yellow and green moong dhal
  • A handful of rice (for crispness)
  • Red chili
  • Ginger
  • A pinch of hing or asephoetida
  • Salt
  • Onions, coriander and curry leaves, finely chopped
  1. Soak the dals overnight.
  2. Grind to a fine paste with the rice, chili, ginger and hing.
  3. Stir in onions, coriander and curry leaves.
  4. Make dosas – no fermenting of the batter required.

Serve with Garlic Chutney.

Garlic Chutney

  • Garlic
  • Dry red chili
  • Onions
  • Freshly grated coconut
  • A small ball of tamarind (to your taste)
  • Salt

fresh garlic isolated on white th th-1

  1. Saute the garlic, onion and red chili.
  2. Grind with remaining ingredients.

Picture of pesarattu from http://www.boldsky.com