Sweet Mango Chutney Recipe

  Sweet mango chutney recipe | How to make sweet mango chutney recipe?
       This sweet mango chutney is very famous across North India .I have prepared this chutney in my own style. The sweet mango chutney can be prepared with slightly ripened mangoes. This chutney goes well with hot rice, rotis . You can spread this chutney as a sauce on bread too.

                   



 

Sweet Mango Chutney:

Ingredients:

• Large mangoes ( slightly ripened ) - 2
• Grated Jaggery - 2 tsps
• Lemon juice - 1 tsp
• Roasted cumin powder - 1 tsp
• Red chili powder - 2 tsps
• Roasted - coriander powder - 1 tsp
• Oil - 3 tsps
• Salt to taste

Method :

1. Wash the mangoes well.
2. Peel and cut them into cubes.
3. Heat the oil in a pan and fry the mango cubes until they turn soft.
4. Dissolve the  jaggery in water and add to the above and cook for 2 minutes.
5. Mash well and allow to cool.
6. In a blender add the mashed mango mixture along with cumin powder , coriander powder,salt and red chili powder.
7. Blend to a smooth paste. Add lemon juice and mix well.
8. Store the sweet mango pickle in an airtight container .
9. This chutney stores well if refrigerated.

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

Coriander lemon spicy Chutney Recipe | Kothimeera nimmakaya karam recipe

                    

The kothimeera karam can be prepared with coriander leaves, green chilies and lemon juice. Green vegetables are in rich in anti-oxidants,minerals and fiber.This spicy coriander chutney increases the appetite. This chutney is a  great side dish for mudda pappu (Dal).

Ingredients : 

• Coriander leaves - 2 bunches
• Green chilies - 3 or 4
• Lemon - 2
• Salt to taste

Method :

1. Separate the roots of  the coriander leaves.
2. Wash the leaves under water.
3. Cut the green chilies.
4. Cut the lemons in half and extract the juice.
5. Grind the coriander leaves and  green chilies by adding salt.
6. Transfer into a bowl.
7. Add lemon juice and mix well.
8. This spicy kothimeera karam goes well with mudda pappu ( Dal ).
9. This chutney is a great combination with idly and dosa. 

Coconut Laddoo - Kobbari Laddoo

Coconut Laddoo Recipe | How to make cococnut laddoo | Kobbari Laddoo recipe

 Coconut laddoo recipe / kobbari laddoo with jaggery is a delicious Indian sweet prepared with fresh  grated coconut , ghee and jaggery. This is a south Indian dessert recipe that is very easy to prepare at home and satisfy your sweet tooth.I am sure your family members would be liking this sweet recipe . This laddoo offered as 'prasadam' in temples also.

        How to prepare Coconut laddoo /kobbari laddoo with jaggery?

Ingredients :

• Fresh coconut - 1 cup
• Jaggery - 1 cup
• Ghee - 1 tbsp
• Water -1and 1/2 cups
• Elaichi  ( cardmum powder ) - 1 tsp

Method: 

1. Take a vessel and pour 2 glasses of water and boil. Then add the jaggery to the boiled water keep stirring until the jaggery  dissolves in the water.   
2. In a pan add one table spoon of ghee and add grated coconut and saute for a few minutes till we get fine aroma and golden brown colour.
3.  Now pour the jaggery syrup,  to the fried coconut and  stir fry in low flame.
4. Add some cardmum powder and mix well.
5. Give a stir and cook for 4 or 5 minutes .The mixture becomes thick.
6. Transfer the mixture into a plate.
7. When the mixture is  warm , apply ghee to the hands and make a perfect shape of laddoo.
8. Now the tasty coconut jaggery laddo is ready to eat.

   Coconut laddoo with jaggery/kobbari laddoo

Tomato Onion Chutney Recipe - Onion Tomato Chutney Recipe

Onion Tomato Chutney Recipe / How to make Tomato Onion Chutney Recipe

 

 Have a look at my you tube video 

 

   Tomato onion chutney or Onion tomato chutney recipe is a south Indian delicious dish that can be used for side dish for Idly,Dosa,Vada .You can consume it for steamed rice with ghee.The main ingredients for this recipe are tomatoes,onions,garlic , green chilies and red chilies.Here I put the chilies according to my taste buds if you are a spice lover add more chilies.

Tomato Onion Chutney

Ingredients :

• Tomatoes - 4
• Onions - 2
• Green chilies - 2
• Red chilies - 2
• Garlic pods - as required
• A sprig of curry leaves
• Salt to taste
• Oil - 1 tbsp

Method :

1. Wash the tomatoes and make two vertical cuts in each of the tomato. 
2. Likewise cut the onions too.
3. Wash the green chilies and curry leaves. Cut the the green chilies.
4. In a pan heat the oil ,add mustard seeds, and cumin seeds and fry well.
5. Now add green chilies and garlic pods .Fry until to get a good aroma.
6. Add tomatoes , onions and red chilies to the above seasoning and cook for 5 mins.
7. Add salt. Cover with a lid and stir in between.
8. Turn off the stove after well cooked and allow to cool.
9. Grind in a mixer jar. Transfer the chutney into a bowl.
10. Now heat a teaspoon of  oil in a seasoning ladle, add mustard seeds , cumin seed sand curry leaves fry well.
11. Add the seasoning to the chutney.Serve with idly , dosa or rice
12. Shelf life : 2 or 3 days in refrigerator

Mamidikaya Turumu Pachadi - Grated Mango pickle

 Mamidikaya turumu pachadi |Grated Mango Pachadi

How to make mamidikaya turumu pachadi instantly ? 
In summer season we can make so many variety's of tangy and  spicy dishes with raw mangoes.Mamidi turumu pachadi  is a sour and tasty Andhra dish.

Mamidikaya turumu pachadi / Grated mango chutney

Ingredients :

• Raw green mango (Medium sized) - 1
•  Red chili powder - 3 tsps
• Salt - 2 tsps or according to taste
• Mustard and Methi seeds powder - 1 tsp
• Asafoetida ( Hing ) ,Inguva - 1 tsp
• Turmeric - 1 tsp
• Oil - 2 tbsps

For seasoning ;

• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal ( minapa pappu ) - 1 &1/2 tsp
• Curry leaves - a sprig

Method :

1. Wash the mango in salted water.Wipe out with a clean cloth.
2. Peel the skin and grate the  mango  using a small sized grater. 
3. Dry roast 2 tablespoons of mustard seeds and Methi seeds in a pan and make a fine powder after completly cool. Preserve the powder in a plastic bottle for future consumption.One teaspoon is enough for this chutney.
4.  Heat oil in a pan, add mustard seeds, cumin seeds,urad dal,red chili pieces, asafoetida and curry leaves and fry well
5. .Next add mustard and methi powder,red chili powder, salt, turmeric powder and mix thoroughly.
6. Now add the grated mango to the above tempering and combine well.Switch of the flame after adding the grated mango flesh.
7. Transfer into a glass or ciramic bowl .
8. The mamidikaya  turumu pachadi / grated mango chutney goes well with hot rice with a dollop of ghee.
9. It can be stored for a week if refrigerate.

Potato Upma Curry Recipe - Bangaladumpa Upma Koora recipe- Aloo Upma curry

   Potato Upma Curry Recipe | Bangaladumpa Upma Koora | Aloo Upma curry Recipe.

How to make Potato upma curry recipe ;

Potato Upama curry is a popular and traditional Andhra .This curry can be prepared with as low as possible ingredients such as Potatoes, Onions, Ginger, Lemon, Green chilies and Curry leaves. When you lookup the recipe the seasoning is like the Upma recipe. Thatswhy the recipe is called as Potato Upma recipe or Bangaladumpa upma koora. An easy and a quick home  recipe when someone gets guests. It can also be used in rice, dosa and Roti

Ingredients :

• Potatoes - 3
• Tomato  - 1 (optional )
• Onion - 1 ( medium sized )
• A small piece of ginger
• Green chilies - 4
• Lemon - 1
• Curry leaves - a sprig
• Coriander leaves
• For seasonig;
• Oil - 1tbsp
• Mustard seeds  - 1/2 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Red chili - 1 
• Cumin seeds - 1 tsp
• Turmeric - 1/2 tsp

Method :

1. Boil the potatoes in pressure cooker.
2. Peel the skin of the potatoes and cut them into cubes.
3. Cut the  onion , tomato, ginger, red chili and green chilies into small pieces. 
4. In a pan heat a table spoon of oil.
5. Add mustard seeds and let them crackle.
6. Add chana dal , urad dal ,red chili pieces and cumin seeds ( jeera ) and fry well.
7.  Now add onion pieces and green chilie pieces and curry leaves fry well.
8. Add potato cubes to the seasoning and mash well.
9. Cover the lid and cook for  5 minutes in a low flame. Stir occasionally.
10. Add lemon juice to the curry and mix thoroughly.
11. Move into a bowl and garnish with coriander leaves.

    

    Potato upma curry