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Chutneys and dips

Chutney with ginger

Few days back I had posted Chutney with coriander leaves,this is one more version with ginger flavour.This can be served with dosa,buns,idli etc.I adapted this recipe from my Amma.Please note down the recipe. Ingredients to be ground:Coconut-1 cup,gratedGreen chilly-1Ginger-1/2 “Tamarind-a small pinchSalt- to taste Ingredients to season:Coconut oil-1 tspMustard seeds-1/s tspCurry leaves- 7-8 leavesAsafoetida-a pinch Method: Grind all the ingredients ... Read More »

Dosa chutney with coriander leaves

Chutney is a must to be served with the dosa,idli,undi etc in the GSB cuisine.This is one of the recipe where coriander leaves is the main ingredient. We prepare different kinds of chutney with different dosa’s like ginger chutney,red chutney etc.This is a very simple recipe and I adapted this recipe from Santoshi Nayak. Ingredients:Coconut-1 cup,gratedHuri kadle dali(Roasted bengal gram dal)-1/2 ... Read More »

Special Satay sauce

Special Satay sauce or peanut sauce is a must to be served with Chicken Satay.The main ingredient of this sauce is peanut.I used readymade peanut butter in the recipe which gives an extra punch.I adapted this recipe from my sister Shanta Nayak which she experimented few months back.I do not know whether this is a traditional recipe,but this tastes excellent ... Read More »

Sandwich chutney

Sandwich chutney or green chutney is used best in sandwich.I prepared this chutney for the grilled sandwich.This chutney is infused with the flavour of Mint and Coriander leaves.This is my Amma’s recipe and I’ve been preparing this from my school days.This chutney can be used to prepare grilled or cold sandwich. Ingredients:Coconut-1/2 cup,gratedGreen chilly-2Jaggery-2 tbspGarlic-3,clovesOnion-1,smallCoriander leaves-1/4 cupMint leaves-7-8 leavesSalt-to tasteMethod: Grind all ... Read More »

Gosale ghira chutney

Gosale ghira means Ridge gourd skin.This is a popular GSB dish which is prepared in most of the GSB homes with little variations in the recipe.The inner  tender flesh of the vegetable is used to prepare upkari(stir fry) or curry.It is said that the its juice is very good for jaundice,overall  a very healthy  vegetable. Ridge gourd is also known as Turai ... Read More »

Masala dosa garlic chutney

This chutney recipe was shared by my bhabi Santoshi.I have been preparing this recipe since many years.You may use this as an accompaniment for other dosa or with the main course too. Ingredients: Grated coconut coconut-1/4 cup Dried long red chillies-2 Garlic-2-3Cumin seeds-1/4 tspCoriander seeds-1 tsp Tamarind-a pinchCurry leaves-3-4 leaves Salt-to taste Method: Grind all the ingredients to a fina ... Read More »

Schezwan sauce

Schezwan sauce is a popular Chinese sauce accompanied with most of the Chinese starter.This is my husbands favorite sauce,yes he doesn’t mind Chinese food since there is no garam masala and Indo Chinese dishes are spicy.This sauce can be prepared in large amount and stored in a refrigerator for a long time.The measurement below here  makes half cup approx which can be used for preparing Schezwan fried rice,gravies ... Read More »

Ambuli chutney(Raw mango chutney)

Ambuli means raw mango.This chutney is a common chutney of the GSB cuisine and there are different variations of the recipe.This is most commonly prepared during the raw mango season. This chutney is a saviour when one looses appetite. This also  makes a great side dish. Please check the recipe of  Batate Ambuli gojju too.We also store the raw mangoes in the brine during the ... Read More »

Losoni chutney(garlic chutney)

Losoni chutney is a traditional GSB preparation. Losoni means garlic.The main ingredient of this chutney is coconut infused with the flavor of garlic.I just love garlic and we use it in most of our cooking.Coconut is abundant in South India and we have  a small coconut patch at our place with 12 trees,so I need not buy it.We also dry the coconut and exchange ... Read More »

Ginger garlic paste

Nothing like homemade ginger garlic paste.No preservative and full of freshness and flavor.I know this is very simple to prepare,but it is so very handy if you prepare it in advance and store it.I,maximum use only homemade ginger garlic paste.It puts me off at the smell of  the ready made ones.Seldom,I use ready made ones.So isn’t this the best way to store ?It takes hardly ... Read More »