Ridge Gourd Chutney Recipe

Ridge Gourd chutney

Offbeat thats the word for this one. Unique chutney made from an equally unique and unconventional ridge gourd. The chutney is neither sweet or sour nor it is tangy. It has a distinct taste of its own and goes really well with rice or chappatis.

Ridge gourd – 250 gms (pic for reference at the bottom of the page)

Tamarind – 1 marble sized (Soak in water and extract the pulp)

Mustard – 1 tsp

Chana dal (gram dal) – 1 tsp

Urad dal (white) – 1 tsp

Dried red chili – 6 nos

Asafoetida – 1 pinch

Coriander leaves – 1/2 cup

Oil – 1/4 cup

Salt to taste

  1. Shave off the ridges roughly and cut into small cubes
  2. In a medium sized wok heat oil, add mustard and let it splutter
  3. Now add asafoetida, both the dals and fry till golden brown
  4. Fry red chilies separately and add the cubed ridge gourd and stir. Saute till soft and add it to the wok
  5. Add the tamarind pulp, coriander, salt and grind it to smooth paste
  6. Your ridge gourd chutney is ready to serve!
Ridge Gourd

Till next time…happy cooking! πŸ™‚

Thanks Jaya for the recipe! Keep them coming πŸ™‚

Meet Jayalakshmi…a wonderful cook and an excellent home maker

Carrot Chutney Recipe

Carrot Chutney served with dosa

After interesting and offbeat lemon chutney its carrot chutney that can be an interesting alternative to run of the mill chutneys we normally make. After all variety makes life interesting isn’t?

Carrots – 3 nos

Tamarind – 1 small lemon size

Mustard seeds – 1/2 tsp

Urad dal (white) – 1/2 tsp

Dried red chili – 4 nos

Asafoetida (heeng) – 1 pinch


Salt to taste

  1. Chop carrots and boil them till they turn soft. You can also put them in a pressure cooker with little water and wait for 1-2 whistles and keep it aside to cool
  2. Soak tamarind in little water for sometime. Squeeze and extract the pulp (juice). Discard the rest
  3. In a medium sized wok heat oil and add mustard seeds. Allow it to splutter
  4. Now add dried red chili, urad dal, stir and then add asafoetida
  5. Add the boiled carrots, tamarind pulp, salt and blend it to a smooth paste
  6. Serve with dosa, bread or rice

Till tomorrow….happy cooking! πŸ™‚

Curry Leaves Chutney Recipe

Curry Leaves Chutney

Not only is this a popular ingredient in most of the south Indian dishes there are very many medicinal benefits from the aromatic curry leaves. And did you know that curry leaves are very good for your hair?hmm smells good, tastes good, makes you look and feel good…what more does anyone would want? :). Here’s a simple curry leaves’ chutney for you to try your hand at!

Curry leaves (kadipatta) – 2 cups

Grated coconut – 1 cup

Dried red chilli – 7-8 nos

Urad dal (white) – 1 tbsp

Tamarind – 2 marble sized balls

Oil – 2 Tbsp

Salt to taste

  • Wash curry leaves and keep aside
  • In a wok add oil and heat. Tip in dal, chilies, curry leaves and fry for 5 seconds
  • Add coconut, tamarind, salt and fry
  • Cool the above mixture and blend
  • Serve with rice

*this is also good for digestion

Till tomorrow….happy cooking! πŸ™‚

Sweet & Sour Sauce

Sweet & Sour Chutney (sauce)

Little sweet with right mix tanginess makes this chutney so very delicious. And you use the healthy option as sweetner that is jaggery instead of sugar. Goes well with snacks and with meals too! πŸ™‚

Tamarind – 1 lemon sizedΒ  (soak in lot of water)

Jaggery – 5 Tbsp (powdered)

Dried ginger powder – 1/2 tsp

Chilli powder – 1/4 tsp

Salt to taste

Cinnamon powder – 1 pinch (optional)

Clove powder – 1 pinch (optional)

  1. Remove the seeds from tamarind and squeeze out well to get thick pulp
  2. Heat a pan and add the tamarind pulp and add more water to it. Leave it to boil
  3. Add jaggery, stir and bring to a boil
  4. Add ginger powder, chili powder abd slat and keep stirring till consistency of the chutney turns thicker
  5. Add Cinnamon and Clove powder if required
  6. Your chutney is ready to serve πŸ™‚

* you can alsoΒ  use dates as as option for sweetness. Split the quantity between jaggery and date paste

* you can garnish with raisins

Till tomorrow….happy cooking!

Thanks Jaya for sharing your wonderful recipe πŸ™‚

Meet Jayalakshmi

Mint Chutney Recipe

Mint Chutney
Mint Chutney

Unlike the regular mint chutney this one is a bit different due to the usage of different dal. Try it out for a variation πŸ™‚

Mint leaves – from 1 small bunch

Green chillies – 3 nos

Ginger – 1/2 inch piece

Tamarind – 1 marble sized portion

Urad (white) dal – 1 tsp

Chana (gram) dal – 1 tsp

Oil – 2tsps

Salt to taste

  1. In a pan heat oil and fry lightly both the dals. Add all other ingredients and fry
  2. Add salt
  3. Cool and grind it to a smooth paste in a blender
  4. Serve with snacks or as an accompaniment to the main meal.
  5. You can also add a sprig of curry leaves at the time of frying for a different flavor.

* a quick tip : fix a quick sandwich by spreading buuter and mint chutney on slice of bread, place cucumber/ onions / tomatoes and serve!

Till tomorrow …happy cooking!

Meet Jayalakshmi... contributor of this recipe

Onion Chutney Recipe

onion chutney

Onion chutney goes really well with dosa, idli or parantha! If you are planning a picnic or a travel then its obvious that you want to be less messy without having to carry any runny gravy items with you. In such cases and more Onion chutney can be your tasty savior πŸ™‚

Oinions – 2 to 3 nos

Tamarind – 1 small lemon sized portion

Red chilli – 4-5 nos.

Curry leaves – 2 sprig

Urad (white) dal – 1tsp

Chana (gram) dal – 1/2 tsp

Salt to taste

Oil – 4 tsp

Mustard seeds – 1 tsp (for tempering)

  1. In a pan heat 3 tsps of oil and fry both the dals for few seconds
  2. Add roughly chopped onions and all other ingredients, salt and fry
  3. Cool the mixture and grind to a smooth paste in a blender
  4. ToΒ  pan add remaining oil and heat. Add mustard seeds and wait for it to splutter
  5. Temper the ground chutney with mustard seeds
  6. Serve

Till tomorrow….happy cooking!

Meet Jayalakshmi...contributor of this recipe… a super homemaker and a great cook

Coming up next : Chutney Week

Creative Commons License photo credit: Matt Seppings

Sweet, hot, tangy or sour chutneys (or sauce) can be of very many types prepared using various vegetables and spices. It not only goes well as an accompaniment with the main course but also serves well with snacks. Quite simple to make chutneys are a must store for any one who has to whip up snacks in no time! For example houses with kids? πŸ™‚

Chutney primarily a Hindi word has found its way into English vocabulary due to its popularity.Β  Coming up next on Akshayapatram varied range of chutney preparations for you..

it goes without saying that chutney recipes from your kitchen are most welcome:)

happy cooking!

Walnut Sauce

Walnut Sauce

Sauce or chutney goes well with appetizers as well as with the main course. I tried this one with as an accompaniment to a full course meal and results were quite satisfactory πŸ™‚

Walnuts – 1 cups
Onion – 1 no. (big)
Mint Leaves – Β½ cup
Green chili – 1-2 nos
Yogurt – 1 Tbsp
Salt to taste

  • In a pan boil water and immerse the walnuts in it. Leave it aside
  • Meanwhile roughly chop onions, mint leaves and green chili and put them in a grinder along with yogurt
  • Drain the walnuts and add it to the grinder
  • Add a bit of water and coarsely grind for approximately 15-20 seconds
  • Serve with any snacks, as a dip with vegetables or a side dish to go with your biryani!

Till tomorrow….happy cooking!

Masala Dosa Recipe

Now if you already have tried your hand at making dosa (Indian pancakes)…lets move one step ahead and make its with some filling…yeh just like French Galette . You can be creative with your filling cooked spicy mutton / chicken to paneer (cottage cheese) and soya! Use what you like or comes to your mind.

Here, I have used potatoes. The standard Masala Dosa you would get in any South Indian restaurant across India served with chutney and sambar.

And if you have some left over masala (potatoes) you can either have it with hot puffed pooris or just make a plain quick sandwich πŸ™‚ For the recipe of potatoes and poori…click here

A restaurant in Kochi called Pai Brothers is famous for its 57 varieties of dosas…yes you read that correct 57 different filling for each dosa…so what’s stopping you from getting creative? πŸ™‚

Till next time…. happy cooking!

Coconut chutney with tomato and chili recipe


Who doesn’t like variety? I am one person who gets bored easily and needs variety to keep it interesting. I have already shared with you the standard version of coconut chutney recipe with you already. Here’s another take on it and tastes delicious.

Desiccated coconut – Β½ portion
Tomato – 1 no
Red chili – 2-3 nos
Fennel – ΒΌ tsp
Oil – 2 tsp
Mustard seeds – 1 tsp
Curry leave – 3-4 nos
Salt to taste

  1. In a wok heat 1 tsp oil and add tomato, fennel, 2 red chili and fry well and take off the burner
  2. Now add desiccated coconut and fry in the existing heat.
  3. Cool mixture and grind to a smooth paste
  4. In the same wok heat 1 tsp oil an add mustard seeds, 1 red chili, curry leaves and take off the burner and add it to the ground chutney
  5. Serve coconut chutney with idli or dosa

Till next time….happy cooking!