Sweet pumpkin(Sihigumbala/Cheenikai sippe) peel chutney

Sweet pumpkin is called as sihigumbala or Cheenikayi in Kannada.Latin name is Cucurbita pepo.This is used as anti rheumatic,demulcent and nervine.Traditionally it is used to treat kidney problems and intestinal worms.It is also used as good laxative and diuretic.It is also useful in treating of benign prostrate hyper plasia(BPH). External application of pulp helps to soften the dryness of skin.We can prepare sambar,palya,pudding by using this vegetable.But we are throwing the peel and inner portion(tirulu).With that one can prepare tasty tambuli and chutney.sihikumbala sippe tambuli preparation we have discussed earlier.Today we shall discuss regarding the preparation of chutney by using sweet pumpkin peel.This will make a nice side  dish for rice,dosa,chapati,idly,roti etc

Required ingredients

Sweet pumpkin peel:1 cup
Coriander seeds;2 tsp
Red chilly:1
Grated coconut:1 cup
Salt:to taste
Tamarind:a pinch
For tempering-Oil;1 tsp
              mustard seeds;1/2 tsp
Broken red chilly:1
Curry leaves;1 twig

How to prepare chutney

Wash and finely chop sweet pumpkin peel.Cook it with coriander seeds,salt by adding little water.
When it becomes soft put off the fire and allow it to cool.
Fry red chilly with little oil till it becomes crispy.
Grind cooked peel,fried chilly,tamarind and grated coconut in to smooth paste by adding little water.
Transfer them to serving bowl.Heat oil in a pan.Add mustard seeds,broken red chilly .When they start spluttering add curry leaves and pour it over the chutney.

Onion chutney recipe

Onion chutney is good combination with rice,roti,chapati,dosa,idly etc.Onion has  anti inflammatory,anti cholesterol,anti cancer and antioxidant property.Along with these while taking onion one should be careful regarding bad breath!!!              .

Required ingredients

Onion:1 small
Grated coconut:1 cup
Red chilly:2
salt:to taste
Tamarind:a pinch
For tempering
Oil:1 tsp
Mustard seeds:1 tsp
Broken red chilly:1Curry leaves

How to prepare onion chutney

Fry red chlly by adding little oil till it becomes crispy.
Grind grated coconut,onion,red chilly,salt and tamarind to form smooth paste by adding sufficient water.
Transfer in to serving bowl.Heat oil in a pan ,Add mustard seeds,broken red chilly and curry leaves.When they splutter pour it over chutney.

Ridge gourd peel (Heere sippe)chutney recipe

Luffa anguiculata is the latin name of ridge gourd.Hire kayi is theKannada name.Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.It has blood-purifying properties.It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels.It has high beta carotene that is good for eyes.Cellulose in ridge gourd helps to overcome constipation so is good for stomach.It helps to purify, restore and nourish liver as its an antidote for alcohol intoxication, also aids weight lose.It is used in skin care treatment against eczema, psoriasis, aids in curing piles.
usually people use the inner pulp portion of ridge gourd and discard the peel.We can prepare tambuli and chutney from it.Ridge gourd peel tambuli(heereridge-gourd-peel-sippe-tambuli.html) we 've tried earlier.Today we will discuss chutney.This chutney suits best with rice,dosa,chapati,idly,roti etc.
Required ingredients
Ridge gourd peel:1 cup

Heere sippe chutney

Salt:to taste
Tamarind;a pinch
Grated coconut:1 cup
Coriander seeds;1 tsp
Black gram dal:1 tsp
Red chilly:2
For tempering oil,mustard seeds:1 tsp
Broke red chilly
Curry leaves
How to to prepare ridge gourd peel chutney
Wash and gently remove the skin portion from the ridges of ridge gourd and and make them small pieces.
Cook them by adding little water ,salt and tamarind.
Fry coriander seeds,black gram dal and red chilly by adding little oil.
When cooked peel becomes cool,grind it with fried masala and coconut in to smooth paste.Add water if required.Adjust salt.
Heat oil in a pan.Add mustard seeds,red chilly and curry leaves.When they start spluttering pour it over chutney.

Huruli(horse gram)chutney recipe

Huruli/kudu or horsegram  chutney is a good combination for rice,dosa,chapati.This horse gram has very good medicinal value ,that it crushes stones.It is a very good kidney stone crusher explained in Ayurveda.

Urage/timare/ondelaga chutney recipe

Urage/timare/ondelaga is called as mandukaparni in Sanskrit.Centella asiatica is the Latin name.It is very cool in nature.It is known for its memory power.

Thogari (thoor dal)chutney

Thoor dal is known for its high protein.with out thoor dal cooking is impossible in some parts of Karnataka. Thoor dal chutney suits best with ganji.We can use it for dosa,chapath,roti etc.
Required ingredients
Grated coconut:1/2 cup
Thoor dal:!/4 cup
Red chilly:2
Salt to taste
Tamarind:1/4 tsp
For tempering: oil
               mustard seeds
               broken red chilly
               curry leaves
How to prepare thoor dal chutney
In a pan fry thoor dal and red chilly by adding little oil till they turns golden colour.
Grind them with grated coconut ,salt and tamarind to form smooth paste by adding sufficient water.
Transfer hem in to serving bowl.heat oil in a pan.Add mustard seeds.broken red chilly.When they splutter add curry leaves and pour it over chutney.

Mango chutney(Mavinakayi) recipe

Mango chutney is a good combination for rice,ganji,dosa,chapati ,idly etc.usually un ripened wild mango is used for this.This chutney will have the unique smell and taste of mango.
Required ingredients
Grated coconut:1/2 cup
Green chilly:1
Chopped mango pieces:4-5(pieces not mango)
Salt:to taste
For tempering:Oil:1 tsp
Mustard seeds:1/2 tsp
Broken red chilly:1 piece
Curry leaves
How to prepare mango chutney
Grind grated coconut,mango pieces and green chilly in to smooth paste by adding little water.
Transfer in to serving bowl.Add salt and mix well.
Heat oil in a pan.Add mustard seeds,broken red chilly.When they splutter add curry leaves and pour over chutney.

Ginger chutney

Ginger has got place in Indian Kitchen because of its medicinal value.Chutney prepared by using ginger is a good combination for rice,dosa,idly,chapati etc.Chutney is very delicious and it expels the unwanted gas from abdomen.It acts as appetiser,digestive.

Required ingredients

Coconut grated:1 cup
Ginger:1 inch size
Red chilly:1/2 or Pepper:1/2 tsp
Salt: to taste
For seasoning-Oil:1 tsp
Mustard seeds:1 tsp
Red chilly:1/2

How to prepare  ginger chutney

• Put grated coconut,ginger,red chilly in mixer or grinder to form smooth paste by adding sufficient water
• Transfer it to serving bowl.Add salt and mix well.
• heat oil in a pan.Put mustard seeds,red chilly.
• When mustard seed splutter pour it over the chutney.  
  
  

Coriander leaves dry chutney recipe.

Coriander leaves attracts with its good smell.It is also a rich source of vita mines and minerals.This chutney can be preserved for a week out side refrigerator.This suits best with rice,/ganji.
Required ingredients
Coriander leaves:2oo grams
Dry coconut:1
Salt:to taste
Jaggery:5 tsp
Tamarind:size of peanut
Red chilly:4
Oil:1 tsp
How to prepare coriander leaves dry chutney

• Fry grated coconut till it becomes brown.Keep it aside.
• Fry red chilly by adding oil till it becomes crispy.
• Grind all the ingredients with out adding water to form smooth paste.
• Coriander leaves dry chutney is ready.

Bottle gourd peel (Sorekai sippe) chutney recipe

Bottle gourd is one of the best vegetable for all age group.Usually we use the inner part of it for preparing dishes and discard the outer skin.We can prepare a very delicious and healthy chutney out of it.That can be used as side dish for rice, dosa, chapati,idly, roti.
Required ingredients
Bottle gourd peel:1 cup
Grated coconut; 1 cup
Black gram dal:2 tsp
Red chilly:1 Or Pepper:1 tsp
Salt:to taste
Jaggery:1 tsp
Tamarind:size of peanut
For tempering:Oil:1 tsp
              Mustard seeds:1 tsp
              Curry leaves:5-6
How to prepare bottle gourd peel chutney

• Gently peel the outer skin f bottle gourd with a peeler or knife.
• Cut them in to small pieces.Add little water ,salt jaggery and tamarind and cook it to make soft.
• In a pan fry dal and chilly or pepper by adding little oil till the dal turns to golden colour.
• Grind cooked peel, grated coconut,fried dal& chilly to form smooth paste by adding water.
• Adjust salt if required.
• Heat oil in a pan, add mustard seeds, when they start popping add curry leaves and pour it over the chutney.

Curry leaves chutney

Curry leaves are known for their good taste and smell.They have many medicinal value too.So Indian cooking will not complete with out curry leaves.  This chutney suits best with dosa,iddly,chapati and rice
Required ingredients

curry leaves chutney

Grated coconut:1 cup
Curry leaves fresh:5-10
Red chilly:1 OR pepper :1 tsp
Salt:as per taste
Tamarind :a pinch
For tempering-Oil:1 tsp
             Mustard seeds:1/2 tsp

How to prepare curry leaves chutney

• Put all the ingredients and grind with little water to form smooth paste.
• Transfer the content in to serving bowl. 
• Heat oil in a pan.Put mustard seeds,when they start popping pour it over the chutney.
• Curry leaves chutney is ready.

Banana flower(poombe or balemoothi) chutney

Fresh banana flower

Banana flower is one of the healthy food source. It is known as Bale moothi or poombe in Kannada language.One can prepare many delicious preparations out of Banana flower.They are rich in fibre and tasty too.Chutney palya, pathrode(pudding) are the some of examples.To prepare banana flower chutney you have to cook it in direct fire.Those who have fire wood oven they can directly dip the banana flower  in burning charcoal till it is fully cooked.Those who don,t have this facility can keep whole banana flower in a container and pressure cook it for 2 signals.The taste will be different but the quality will be same. This chutney  suits good with dosa,rice,ganji(watery boiled rice),chapati,iddly,roti etc
Required ingredients for the preparation of Banana flower chutney
 Banana flower:1
Coconut grated :1 cup
Salt     :as per taste
Jaggery   :1 tsp
Tamarind:a pinch
Black gram(urad)dal:2tsp
Red chilly:1 OR pepper 1tsp
Oil :2tsp
Mustard seeds:1tsp
Garlic:2-3 leaves
Method of preparation of Banana flower chutney

• First cook banana flower as explained above.When it is cool peel the outer layers till you get the whitish inner part.
• Fry Black gram(urad)dal and chilly or pepper with little oil in pan till the dal turns golden brown.
• Grind cooked Banana flower,fried dal mixture,coconut gratings,jaggery,tamarind with little water to form smooth paste.
• Transfer the content in to serving bowl.Add salt to taste.
• Heat oil in a pan.Put mustard seeds and garlic leaves.When mustard seeds starts cracking and garlic well cooked put it over the  chutney and mix well.
• Banana flower chutney is ready to serve.

Coconut chutney

In coconut chutney main ingredient is fresh coconut.Fresh coconut gives unique taste to  chutney.Like Kerala people Dakshina Kannada people are famous  for coconut preparation.Different varieties of chutneys are prepared by using coconut.Here we shall discuss  two simple ,tasty coconut chutneys.Coconut chutney  is good combination with rice,dosa,iddly,chapati etc.
Coconut chutney type-1
Required ingredients
Fresh grated coconut   :1 cup
Red chilly             :1
Blackgram(Urad)Dal    :1 tsp
Tamarind               :A pinch
Salt                   :as per taste
Oil                    :1-2 tsp
Mustard seeds          :1 tsp
curry leaves           :5-8
Method of preparation of coconut chutney

• In small pan take urad dal and red chilly. Add little oil.
• Heat the pan in a low flame.Fry them till chilly becomes crispy and black gram turns to golden brown colour.
• Now grind grated coconut,fried chilly and dhal,tamarind with little water.
• Transfer the content in to serving bowl.Add salt to taste and mix well.
• Take 1 tsp of oil in a pan and heat it.
• Add mustard seeds.When they start popping add curry leaves and put it over the chutney.
• Coconut chutney is ready to serve.

Note: Those who want more spicy chutney they can increase the number of chilly accordingly.
Coconut chutney type-2
Those who don't like red chutney for them green chutney can be prepared with green chilly.
Required ingredients
Fresh grated coconut    :1 cup
Green chilly            :1

green coconut chutney

Salt                    :as per taste
Tamarind                :a pinch
For seasoning           :oil,mustard seeds,curry leaves
Method of preparation of green coconut chutney

• Grind grated coconut,green chilly, tamarind with sufficient water.
• Transfer the content in to serving bowl.Add salt to taste and mix well.
• Take 1 tsp of oil in apan and heat it.
• Add mustard seeds.When they start popping add curry leaves and put it over the chutney.
• Coconut chutney is ready to serve