Rajahmundry Style Top 20 Chutneys

1. Pineapple Chutney

Ingredients:

1. Coconut-one cup
2. Pineapple – one cup
3. Green chilly- one spoon
4. Ginger- one spoon
5. Salt- one spoon
6. Red chilly – one spoon
7. Mustard seeds- one spoon
8. Curd- one cup
9. Oil- one cup
10. Curry leaves- one spoon

Preparation:

1. Fry the Pineapple, Coconut, green chilly, salt, ginger along with salt.
2. Make sure pineapple pieces became soft and make as a paste with curd.
3. Now do the tempering. Heat the oil, splutter the mustard seeds, and Curry leaves.
4. Pour the mixture into pineapple paste and mix well.
   

   2. Tomato Dosa Chutney

Ingredients:

1. Tomato-one cup
2. Black Pepper – one spoon
3. Salt-one spoon
4. Sugar-one spoon
5. Vegetable Oil-one cup
6. Curry Leaves-one spoon
7. Ginger and Garlic – one spoon
8. Mustard seeds-one spoon

Preparation:

1. Heat the oil, sauté the garlic, ginger, curry leaves and mustard seeds.
2. After few minutes add tomatoes and boil for five minutes.
3. Sprinkle the pepper, red chilly powder and sugar. Boil the tomatoes till squishy.
4. Tasty dosa tomato chutney is ready.
   

3. Mango Chutney

Ingredients:

1. Peanuts- one cup
2. Mango- one cup
3. Garlic-one spoon
4. Mustard seeds-one spoon
5. Vegetable oil – one cup
6. Salt-one spoon
7. Jaggery-one cup
8. Green chilly-one spoon

Preparation:

1. Remove the skin, cut the mangoes and green chilly into pieces.
2. Boil the mango with water for 10 minutes. Include the jaggery into it.
3. In another pan, heat the oil, fry mustard seeds, garlic.
4. Pour the mango batter into the oil and sauté for five minutes. Serve hot with rice.
   

4. Coriander Chutney

Ingredients:

1. Coriander Leaves-one Cup
2. Yoghurt-one spoon
3. Lemon Juice-one spoon
4. Salt-one spoon
5. Green chilly-one spoon
6. Garlic-one spoon

Preparation

1. In a mixer grinder, Grind the coriander leaves along with water and make a paste.
2. Sprinkle the lemon juice, salt, green chilly.
3. Finally, pour the curd and mix finely.
4. Transfer to a serving bowl and garnish with curry leaves.
   

5. Olive Gur Chutney

Ingredients:

1. Honey-one spoon
2. Olives-one cup
3. Oil-one spoon
4. Black Cumin-one spoon
5. Kashmiri Mirchi-one spoon
6. Salt-one spoon
7. Jaggery-one spoon

Preparation:

1. Heat the oil, sauté the olive.
2. Sprinkle the cumin seeds, chilly powder, and salt.
3. Cook for ten minutes.
4. Add grated jaggery.
5. Transfer into a bowl and decorate with honey.
   

6. Radish And Walnuts Chutney

Ingredients:

1. Walnuts-one cup
2. Salt-one spoon
3. Radish-one Cup
4. Coriander Leaves-one spoon
5. Green Chilly-one spoon
6. Curd-one spoon

Preparation:

1. Fry the Radish, Walnuts green chilly, salt, ginger along with salt.
2. Make sure radish pieces became soft and make as a paste with curd.
3. Now do the tempering.
4. Heat the oil, splutter the mustard seeds, Red Chilly, Curry leaves.
5. Pour the mixture into radish paste and mix well.
   

7.  Fig Chutney

Ingredients:

1. Malt vinegar-one spoon
2. Green chilly-one spoon
3. Sugar-one spoon
4. Figs-one Cup
5. Garlic-one spoon
6. Onion-one Cup
7. Vegetable oil-one Cup

Preparation:

1. Heat the oil, fry the garlic, figs, green chilly, and onion.
2. Grind the fried items.
3. Add the sugar and vinegar.
4. Cook the mix in the fridge for half an hour.
5. Tasty fig chutney is ready.
   

8. Peanut Chutney

Ingredients:

1. Mustard seeds -one spoon
2. Urad dal -one spoon
3. Curry leaves – few
4. Tamarind -one spoon
5. Garlic -one spoon
6. Red Chilly -one spoon
7. Small Onion -one cup
8. Peanuts -one cup

Preparation:

1. Fry the peanuts without oil till aroma smell.
2. Peel the skin of peanuts and keep away.
3. Take another pan, heat the oil, and fry the tamarind, garlic, and onions.
4. Make as soft paste.
5. Now prepare the tempering.
6. Heat the oil, splutter the mustard seeds, and Curry leaves.
7. Pour the mixture into peanuts paste and mix well.
   

9. Shrimp Coconut Chutney

Ingredients:

1. Coconut Oil – one spoon
2. Salt -one spoon
3. Curry Leaves -few
4. Ginger -one spoon
5. Onions-one cup
6. Red Chilly-one spoon
7. Coconut -one cup
8. Shrimp-one cup

Preparation:

1. Fry the prawns for 5 minutes and keep aside.
2. Again cook the onions, red Chilly, Ginger, grated coconut.
3. Now take mixer grinder. Grind the prawns and onions mixture as a smooth paste using oil.
4. Now do the tempering.
5. Heat the oil, splutter the mustard seeds, Red Chilly, and Curry leaves.
6. Pour the mixture into shrimp paste, salt and mix well.
   

10. Carrot Chutney

Ingredients:

1. Coconut Oil – one spoon
2. Salt -one spoon
3. Curry Leaves -few
4. Ginger -one spoon
5. Onions-one cup
6. Red Chilly-one spoon
7. Coconut -one cup
8. Carrot-one cup

Preparation:

1. Fry the carrot for 5 minutes and keep aside.
2. Again cook the onions, red chilly, Ginger, grated coconut.
3. Now take mixer grinder. Grind the carrot and onions mixture as a smooth paste using oil.
4. Now prepare the tempering.
5. Heat the oil, splutter the Curry leaves, Red Chilly, and mustard seeds.
6. Pour the mixture into carrot paste, salt and mix well.
   

11. Brinjal Chutney

Ingredients:

1. Coconut Oil – one spoon
2. Salt -one spoon
3. Curry Leaves -few
4. Ginger -one spoon
5. Onions-one cup
6. Red Chilly-one spoon
7. Coconut -one cup
8. Brinjal-one cup

Preparation:

1. Fry the brinjal for 5 minutes and keep aside.
2. Again cook the onions, red chilly, Ginger, grated coconut.
3. Now take mixer grinder.
4. Grind the brinjal and onions mixture as a smooth paste using oil.
5. Now make the tempering.
6. Heat the oil, splutter the mustard seeds, Red Chilly, and Curry leaves.
7. Pour the mixture into brinjal paste, salt and mix well.
   

12. Sweet Dates Chutney

Ingredients:

1. Dates-one cup
2. Tamarind -one cup
3. Jaggery-one cup
4. chili powder-one spoon
5. salt-one spoon

Preparation:

1. Clean the dates, tamarind, and place on stove.
2. Mix the water, chilly powder, jaggery.
3. Cook for half an hour.
4. Keep aside at room temperature.
5. Now grind all ingredients in a mixer as the smooth paste.
6. Finally, sprinkle the salt and serve hot with idly.
   

13. Potato Chutney

Ingredients:

1. Potato-one cup
2. Black Pepper – one spoon
3. Salt-one spoon
4. Sugar-one spoon
5. Vegetable Oil-one cup
6. Curry Leaves-one spoon
7. Ginger and Garlic – one spoon
8. Mustard seeds-one spoon

Preparation:

1. Boil the potato and keep aside.
2. Heat the oil, sauté the garlic, ginger, curry leaves and mustard seeds.
3. After few minutes, add vegetable curry and sauté for five minutes.
4. Sprinkle the pepper, red chilly powder, salt, and sugar.
5. Grind the potatoes are squishy.
   

14. Mushroom Chutney

Ingredients:

1. Peanuts-one cup
2. Mushrooms-one cup
3. Garlic-one spoon
4. Mustard seeds-one spoon
5. Vegetable oil – one cup
6. Salt-one spoon
7. Jaggery-one cup
8. Green chilly-one spoon

Preparation:

1. Clean and cut the mushrooms and green chilly into pieces.
2. Boil the mushrooms with water for 10 minutes.
3. Include the green chilly into it.
4. Grind the mushroom as a smooth paste.
5. In another pan, heat the oil, fry mustard seeds, garlic.
6. Pour the mushroom paste into oil and sauté for five minutes.
7. Serve hot with rice.
   

15. Spinach Chutney

Ingredients:

1. Spinach Leaves-one Cup
2. Yoghurt-one spoon
3. Lemon Juice-one spoon
4. Salt-one spoon
5. Green chilly-one spoon
6. Garlic-one spoon

Preparation

1. Soak the spinach leaves in hot water for ten minutes.
2. In a mixer grinder, grind the Spinach leaves along with water and make the paste.
3. Sprinkle the lemon juice, salt, green chilly.
4. Finally, pour the curd and mix finely.
5. Garnish with curry leaves.
   

16 Pigeon Peas Chutney

Ingredients:

1. Oil –one spoon
2. Pigeon Peas –one cup
3. Curry Leaves –one spoon
4. Mustard Seeds –one spoon
5. Cumin Seeds –one spoon
6. Black Gram –one spoon
7. Bengal Gram –one spoon
8. Salt –one spoon
9. Red Chilies –one spoon
10. Cumin Seeds –one spoon

Preparation

1. Clean the pigeon peas.
2. Boil the pigeon peas in water for ten minutes and keep aside.
3. Cook the tomatoes, green chilly, tamarind pulp and salt.
4. Add the pigeon peas. Now grind all items as a smooth paste.
5. Now do the tempering. Heat the oil, splutter the mustard seeds, Red Chilly, and Curry leaves.
6. Pour the mixture into brinjal paste, salt and mix well.
   

17. Cucumber Chutney

Ingredients:

1. Cucumber-one cup
2. Black Pepper – one spoon
3. Salt-one spoon
4. Sugar-one spoon
5. Vegetable Oil-one cup
6. Curry Leaves-one spoon
7. Ginger and Garlic – one spoon
8. Mustard seeds-one spoon

Preparation:

1. Clean and chop the cucumber and keep aside.
2. Heat the oil, sauté the garlic, ginger, curry leaves and mustard seeds.
3. After few minutes, add cucumber and sauté for five minutes.
4. Sprinkle the pepper, red chilly powder, salt, and sugar.
5. Grind the cucumber are squishy.
   

18. Neem Flower Chutney

Ingredients:

1. Neem flower-one Cup
2. Yoghurt-one spoon
3. Lemon Juice-one spoon
4. Salt-one spoon
5. Green chilly-one spoon
6. Garlic-one spoon

Preparation

1. Soak the Neem blossoms leaves in hot water for ten minutes.
2. In a mixer grinder,grind the Neem leaves along with water and make a paste.
3. Sprinkle the lemon juice, salt, green chilly. Finally, pour the curd and mix finely.
4. Transfer to a serving bowl and garnish with curry leaves.
   

19. Tender Jackfruit Chutney

Ingredients:

1. Curry leaves-Few
2. Fenugreek seeds-one spoon
3. Mustard seeds-one spoon
4. Tamarind-one spoon
5. Red chilly-one spoon
6. CoconutPieces -one cup
7. Raw jackfruit-one cup

Preparation:

Boil the Jackfruit cubes in water, salt for ten minutes and cool. Heat the oil sauté the fenugreek seeds, mustard seeds. Grind the Jackfruit, tamarind, coconut, salt, red chilly as smooth consistency. Now do the tempering. Heat the oil, splutter the Curry leaves, Red Chilly, and mustard seeds. Pour the mixture into fruit paste, salt and mix well.

20. Papaya Chutney

Ingredients:

1. Coconut-one cup
2. Papaya- one cup
3. Green chilly- one spoon
4. Ginger- one spoon
5. Salt- one spoon
6. Red chilly – one spoon
7. Mustard seeds- one spoon
8. Curd- one cup
9. Oil- one cup
10. Curry leaves- one spoon

Preparation:

1. Fry the Papaya, Coconut, green chilly, salt, ginger along with salt.
2. Make sure papaya pieces became soft and mix as a paste with curd.
3. Now do the tempering. Heat the oil, splutter the Curry leaves, Red Chilly, and mustard seeds.
4. Pour the mixture into papaya paste and mix well.