Hi Guys Please find below 3 different recipes of Quick to make Chutneys which can be stored and used with paratha, sandwiches, with pakodas

 Tomato Chutney

Spicy tomato chutney that goes well with idli dosa chappati poori, stuffed paratha or rice anytime breakfast, lunch or dinner.


4medium size red tomatoes(thin sliced)

2medium size onions (thin sliced)

3-4dry red chili

10-15 garlic cloves

2-3 inch ginger

1tsp yellow mustard seeds

1/2 tsp asafoetida

salt to taste

For tempering:

1/2 tsp oil

1tsp mustard seeds

4-5fresh curry leaves

1 red chili(into small pieces).


Heat oil in a pan add mustard(yellow), asafoetida, then start crackle add red chili, onion  and saute until onion colour

change, then add tomatoes, salt and cook until well cooked.

Blend without water, in coarse. Transfer to a bowl.

Heat oil in small karahi add mustard seeds start to crackle then add, asafoetida, red chili piece, and curry leaves put tomatoes chutney.

serve it.

FreshCoconut(Nariyal) Chutney

Coconut chutney is a South Indian chutney.It is a side dish and condiment, a common in the south Indian state. South Indian food not complete without coconut( Nariyal) chutney.Coconut chutney made with fresh nariyal, chickpea lentils, and other spice, tempered with fresh curry leaves, its give very soothing flavor.


1cup Fresh coconut

1tsp Chana Dal(roast)

2-3 green chili

1 inch Ginger


2tbsp curd or1/2tamarind paste

8-10  strings of Coriander

salt to taste

water as per need(thick or fine grind)

For tempering:

1tsp oil

2dry red chili

8-10 fresh curry leaves

1tsp mustard seeds

3/4tsp fenugreek seeds

1/4 tsp asafoetida


In a mixer grinder add fresh coconut, roasted chickpea lentils, green chili, Coriander,  ginger, cumin seeds, curd and little water.Grind everything to a smooth paste, if feel needs water add little water, and grind again.

Transfer chutney to a bowl and keep aside,

Make tempering, Heat oil in a small karahi, add mustard seed, fenugreek seed and saute on a medium flame for a few seconds when seeds start to crackle add asafoetida, curry leaves, red chili.

Roast one minute, and top it on nariyal chutney.

Serve it with dosa vada, idli, appam or any south Indian dish.

Schezwan Sauce

Schezwan sauce is a very common addition to several Chinese dishes like fried rice, noodles etc.This sauce can be served with any Indian snacks like pakora, cutlets or french fries and make it schezwan pasta.


100gm.Dried red chili

15-20 garlic cloves(finely chopped)

3-4inch ginger (finely chopped)

2-3tbs tomato sauce

2tbs soya sauce

2tbs vinegar(white)

1/2 tbs white pepper(powder)

salt as per taste

50-7 tbsp cooking oil


Take chilies pluck off their stalk, cut into half and remove seeds off it. soak chilies in hot water

for half an hour.After that take a blender make it chilies fine paste.Don’t use too much water for making a paste.

Heat up oil in a pan, when oil is hot add chopped garlic and ginger mix well and saute until it turns light pink add chili paste and mixes well. Saute till paste released oil from sides.

After that, add tomato sauce, white pepper, vinegar, soya sauce and salt then add little water.

Cook sauce on high flame for 5- 6 minutes, when oil begins to float over the sauce its ready.

when the sauce cools down completely, transfer an airtight glass container.

Leave a Reply

Your email address will not be published. Required fields are marked *