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Chutney is a delicious part of Telugu Bhojanam (meal). It is traditionally made using Mortar and Pestle so the name Roti Pacchadi. Sauteed Veggies or Roasted Lentils and spices gets ground in the mortar and then it's topped with seasoning /tadka. The sizzling Tadka/Talimpu that's added to the chutney fills the home with a nice aroma. Steaming hot rice topped with dollop of Ghee and mixed with Chutney sounds divine and makes my mouth water as I'm narrating this recipe :-)
At home I make a number of Chutneys. From morning breakfast to Lunch/Dinner these make a yummy side. Peanut Chutney is made at home once in 2-3 days to go with Idli/dosa/Upma etc.My Kids love this chutney. Onion chutney, Dalia (Putna), Coconut chutney, Toordal chutney also make great breakfast chutneys. These chutney fall into different category.
And for Lunch/Dinner we make veg, greens chutney like Tomato, kale, Spinach, Chard, Cabbage, Belpepper, Ridge gourd etc. That's a long list. Most of these chutneys we use a similar recipe. The spices vary some what.I serve these with Rice, spread on Roti for Lunch box, use as sandwich spread and even enjoy em with Pulao. It's a famous recipe among my friends and even one of the famous on my blog. Check out all my chutney recipes here -Chutneys
Since my Kids love these Veg chutneys, and the fact that they are very healthy way to sneak veggies, greens into the diet, and since these are frequent at home, I make a vegetable chutney powder that goes with all the recipes. Once this chutney powder is handy, all you have to do is , Sauté the veggies, grind with this powder. No need to spend time in roasting. The recipe for chutney powder was passed down by Mom.
Total time:
20 minutes
Ingredients:
- 1/2 cup Peanuts
- 1/2 cup Coriander seeds (Dhaniya)
- 1/3 cup Cumin seeds (Jeera)
- 1/2 cup Sesame seeds (Til )
- 15-20 Red chillies
Vegetable chutney powder recipe:
- Dry roast all ingredients in a pan. Roast Peanuts first, when they are half done, add coriander seeds, roast a minute, then add Cumin seeds, roast a minute and finally add sesame seeds and red chillies so to roast properly.Do this on a low-medium flame. I used Cast Iron Kadai
for this.
- Take spices on a wide plate. Cool em down and grind to a smooth powder. I use Coffee Grinder|
for small batch and my Ninja blender
for big batch grinding.
- Store in a jar. No need to refrigerate. I use glass jar
for storing spice powders.
for storing spice powders.
Modifications: Skip red chilies. Instead you can use green chillies when roasting the veggies.
Once the powder is ready you can make these below chutneys: Use 4 tbsp powder in below recipes in place of spices+green/red chili. You need to roast veggies, add salt, tamarind, above spice powder and grind.
Detailed recipe links below: Click title for each recipe.
Baby Kale chutney
Tomato chutney
Red bel pepper chutney
Methi chutney (Fenugreek leaves )
You can also use Cabbage, Ridge gourd, Zucchini and make the chutney similarly.
How to serve: Serve with hot rice, Ghee and chutney or along with Dal or Rasam. Chop onions and serve along chutney.
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