Here is a Karnataka style Menthe soppina chutney recipe for rice i.e Methi leaves chutney recipe | Fenugreek leaves chutney

The post Methi Leaves Chutney Recipe | Menthe Soppina Chutney Recipe appeared first on Chitra's Food Book.

Street style red chutney recipe | Roadside tomato chutney recipe | South Indian street style kara chutney for idli, dosa

The post Roadside Tomato chutney | Street Style Red chutney recipe appeared first on Chitra's Food Book.

Street style red chutney recipe | Roadside tomato chutney recipe | South Indian street style kara chutney for idli, dosa

The post Roadside Tomato chutney | Street Style Red chutney recipe appeared first on Chitra's Food Book.

My husband is a big fan of Peanut chutney recipes also known as groundnut chutney. So I try to make

The post Peanut chutney recipes (10 Peanut chutney varieties) appeared first on Chitra's Food Book.

Learn how to make quick and simple Walnut Coconut Chutney recipe with detailed step by step pictures. Walnut Chutney is a healthy, tasty and perfect accompaniment to South Indian breakfast like Idli Dosa. Walnut Coconut Chutney is a typical South Indian style chutney recipe that goes well with both Idli & Dosa. With the addition...

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The post Walnut Coconut Chutney | Easy Walnut Chutney appeared first on Cooking From Heart.

Watermelon? is a delicious and refreshing fruit, helps you cool down from the summer heat. It is low in calorie, and also a nutritional powerhouse.

Watermelon is considered as cucumber’s cousin as they belong to the same family called, Cucurbitaceae, which includes gourds as well. 

If you want to know HOW TO SELECT & STORE WATERMELON, check out…

WATERMELON COOLERS

Like its cousin-cucumber, the entire watermelon can be eaten, although people tend to only eat the inner pink flesh and throw away the watermelon rind. The black seeds and rind is entirely edible and has many health benefits. After using the flesh part, store the watermelon rind in the refrigerator, in an airtight box and use it later to make many dishes from chutneys to pickles. Finding ways to use watermelon rind(white part) for food, such as pickles, relishes or jam, extends the functionality of this fruit.

If you are bored of the regular coconut or onion or tomato chutney, then watermelon chutney could be a great way to add veggies to your diet. This chutney is a unique way of making a side dish out of the Rind, which we normally throw after eating watermelon. So, here is the tasty chutney recipe you might want to try and I am sure you would not throw the watermelon rind here on.

You could also try RED RICE DOSA using Watermelon Rind…

I added almonds for an extra nutty flavor, use nuts of your choice and make the chutney healthier and tastier.

Enjoy this watermelon flavored chutney with Idli, dosa, vada or several other breakfasts or steamed rice. Yummier than ever!! 

Print

Watermelon Rind Chutney | ಕಲ್ಲಂಗಡಿ ಹಣ್ಣು ತೊಗಟೆ/ಸಿಪ್ಪೆ ಚಟ್ನಿ | Summer Special Chutney

Watermelon chutney is a simple, healthy and tasty side dish, goes well with idly, dosa, sandwiches or any other breakfast dish.  

Course Side Dish

Cuisine Indian

Keyword chutney

Prep Time 3 minutes

Cook Time 12 minutes

Servings 4 people

Author KaviRuchi

Ingredients

To Grind

• 2 cups Watermelon Rind chopped
• 1 tsp Oil
• 3-4 Dry Red Chili
• ½ inch Ginger
• ½ tsp Jeera / Cumin
• 10-12 Almonds / Badam
• Salt to taste
• A small piece Tamarind
• ¼ cup Fresh Coconut optional

For Seasoning:

• 1 tsp Oil
• ¼ tsp Mustard seeds
• few Curry leaves
• 1 Dry Red Chili
• A Pinch Hing/Asafoetida

Instructions

• Remove the green peel from the watermelon rind(white part). Finely chop the white rind part. Set aside.
  
• In a pan/kadai, add oil, jeera, dry red chili, ginger, almonds, and roast on low-med flame for about a minute.
  
• Add in chopped Watermelon Rind. Close the lid and cook for about 10-12 mins. Stir in between.
• Once the rind is soft and cooked, add salt, tamarind, and coconut. Mix well, turn the heat off and let the mixture cool.
• Take the fried mixture in a mixie jar, add little water if required. Blend to a smooth paste.
• To season, heat a tsp oil in a pan, add mustard seeds once it crackles add a dry red chili, hing and curry leaves. Pour this tempering over the chutney and mix well.
• Serve with Idli, dosa, vada or several other breakfasts or steamed rice.
• Healthy chutney ready to relish!!
  

Video

Notes

• If you don’t have almonds, adding roasted peanuts/sesame seeds while grinding, would make chutney tastier.
• Chop the watermelon rind into smallest cubes possible for faster cooking.

Here are 3 Watermelon Coolers, you would want to enjoy this summer…

WATERMELON MILKSHAKE , WATERMELON LASSI , WATERMELON MINT LEMONADE

You might want to try other chutney recipes…

• Watermelon Rind Chutney
• Red Capsicum Chutney
• Cabbage Chutney
• Radish Chutney
• Gongura Chutney
• Coconut Chutney
• Peanut Chutney

Tried this Recipe?

I’d love to hear from you! Please share your food photo with hashtag #kaviruchi on Facebook or Instagram so I can see it and others can enjoy it too!

For more Quick & Tasty Recipes…

Follow me on FACEBOOK, INSTAGRAM, PINTEREST and Subscribe to my YOUTUBE Channel.

Stay in touch! Feel free to drop me an EMAIL and share your feedback. I will always respond.

Thank you and Happy Cooking!

The post Watermelon Rind Chutney appeared first on KaviRuchi.

How to make pirandai chutney recipe ?

Pirandai has various health benefits. Pirandai chutney recipe also known as Pirandai Thuvaiyal recipe, devil’s back bone chutney, Cissus quadrangularis and veldt grape chutney. veldt grape is also used in various medicines and also in ayurveda medicines. This healthy Pirandai chutney recipe goes well with white rice.

Ingredients:

• Pirandai – 20 sticks (your finger sized Pirandai)
• Ground nut oil – 4 spoons
• Chana dal – 3 spoons
• Coriander seeds – 2 tea spoons
• Cumin seeds – 1 tea spoons
• Red chilli – 2 no’s
• Tamarind – small piece
• Shallots – 1 cup (cleaned)
• Curry leaves – 1 sprig
• Coriander leaves – 2 stalks
• Salt to taste
• Water to grind chutney

Steps to cook pirandai chutney recipe:

1. Pirandai cleaning method: At first take a coconut oil then apply your both palm fully (to avoid itching). Now take a Pirandai, remove the skin and wash them thoroughly then keep it aside (like drumstick cleaning)
2. Now switch on the stove place a kadai when it is heated add 2 spoons of groundnut oil and then add cleaned Pirandai then fry till it become crispy(don’t burn).
3. Take a fry pan add remaining ground nut oil then add chana dal fry for two minutes then add coriander seeds fry for a minute, then add cumin seeds followed by red chilli, tamarind.
4. Next add cleaned shallots fry till it become transparent then add curry leaves, coriander leaves fry for a two second then add already fried Pirandai and required salt then fry for a minute.
5. Now cool the mixture completely then transfer Pirandai mixture in to mixer grinder and grind well with little amount of water.
6. Healthy and tasty pirandai chutney recipe is ready to serve.
7. Serve this Pirandai Thuvaiyal recipe with hot white rice.
8. More Chutney recipes from Famous Indian Recipes : Tomato Brinjal Chutney for dosa | coconut chutney recipe | Tomato chutney recipe (Thakkali chutney) | kara chutney recipe | Beetroot chutney recipe

Tips:

• Here i am using mup Pirandai (three sides) this is very powerful medicinal value.
• For more quantity of chutney you can add double amount of all ingredients.
• One main thing in this adamen creeper is itching problem, so careful while remove the skin of adamen creeper. (Use gloves) .

pirandai benefits

Cissus quadrangularis is used particularly to treat the following conditions:

• hemorrhoids
• obesity
• allergies
• asthma
• bone loss
• gout
• diabetes
• high cholesterol

The post pirandai chutney recipe , how to make pirandai chutney recipe, Pirandai Thuvaiyal appeared first on Famous Indian Recipes.

Learn how to make simple and quick Tomato Coriander Chutney recipe with detailed step by step pictures. Andhra style Tomato Kothimeera Chutney recipe for idli dosa – easy side dish for South Indian breakfast. Chutneys are hot favorites at our home and we make different varieties, combinations – the enthusiasm comes from my Amma, who...

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The post Tomato Coriander Chutney | Easy Tomato Kothimeera Chutney appeared first on Cooking From Heart.