Category Archives: Chutney

Green Chilli & Garlic Thecha (Condiment)

Green Chilli & Garlic Thecha (Condiment)

  • Difficulty: easy
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Green Chilli & Garlic Thecha (Condiment)







Here’s a quick and dead simple condiment which can go with almost any food.

Thecha is a type of Maharashtrian relish which is served on the side to spice up your palate. There are two variations: green chilli and red chilli.

I have eaten thecha in Poona which is made of cooked chilli and garlic. But my friend Shamala, who is also from the same city, shared her no-cook recipe with me. So I am assuming that there are different versions of the same condiment.

a totally moreish relish for lovers of spicy food


1/4 Cup chopped green chilli

1/4 Cup chopped garlic cloves

1 Tablespoon sesame or peanut oil

Salt to taste


  1. Blend everything in a food processor. A bit lumpy is fine. Do NOT add any water.
  2. Store in an airtight jar in the refrigerator. Will stay good for upto a week.


  1. If you have the strength, time and inclination do this in a pestle and mortar for an authentic taste.


Carrot & Coconut Chutney

Carrot & Coconut Chutney

  • Servings: 2
  • Difficulty: easy
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Carrot & Coconut Chutney






Here’s another one of my “anything goes” recipe for a topnotch chutney which you can enjoy on toast, as a sandwich filler, on some crusty bread or with idlis and dosas.

As I have mentioned on this blog before, cooked carrots (like cooked tomatoes) are more nutritious compared to raw ones so I am always looking for ways to sneak them into whatever I am cooking.

Wanted to make chutney to go with some idlis and I had some carrot and coconut calling out for me from the refrigerator so I concocted this recipe. The aroma wafting from the kitchen while I was “cooking” the chutney indicated that I was on the right track.

blend together the natural sweetness of carrots and onions, spiciness of bird’s eye chillies and tartness of tamarind for a naturally sweet, hot and sour chutney


1 Large carrot

1 Onion

1-2 Tablespoons grated coconut

1-2 Teaspoons mustard seeds

1 Teaspoon asafoetida

10-12 Curry leaves

1 Tablespoon dalia dal

1 Tablespoon urad dal

1/2 Teaspoon turmeric

4-5 Bird’s eye chilli

A small piece of tamarind

1 Tablespoon oil

Salt to taste


  1. Scrape, wash and grate the carrot.
  2. Peel, wash and chop the onion.
  3. Wash and dry the curry leaves.
  4. Heat the oil in a frying pan.
  5. Once the oil is hot, lower the heat and throw in the mustard seeds.
  6. As soon as they start spluttering, add the asafoetida followed by curry leaves.
  7. Stir around for 30 seconds.
  8. Add the dalia dal and urad dal.
  9. Stir for a couple of minutes till the dals turn a couple of shades darker.
  10. Add the onion, turmeric, bird’s eye chilli and salt to taste.
  11. Mix well, cover and cook for about 5-6 minutes.
  12. Uncover and add the grated carrot, coconut, tamarind and about half cup water.
  13. Mix, cover and cook for about 8 minutes.
  14. Let the mixture cool down completely before blending.
  15. Store in an airtight container in the refrigerator.

Tomato & Coconut Chutney

Tomato & Coconut Chutney

  • Servings: 2-3
  • Difficulty: easy
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Tomato & Coconut Chutney






Ever since I have come back from Kashmir, I have been a bit of a snoozy cook partly trying to readjust to former routine and partly trying to use up ingredients in the kitchen.

Today’s chutney recipe was born out of one  such snoozy moment.

Needed an accompaniment to go with sprouted moong and carrot idli I was having for dinner and had some tomato and freshly grated coconut kicking around in the refrigerator. Le voilà!

A very good friend of mine believes that unplanned experiences turn out to be the best and most memorable ones. This recipe is a testament of that.

If you plan to try it, feel free to substitute/add/modify with whatever you have lying around.

Goes very well with idli, dosa, as a sandwich spread or even as a dip for Indian themed dinner party. Will stay good in the refrigerator for up to a week.


1 Cup freshly grated coconut

2 Tomato, large and ripe

15-20 Curry lreaves

1 Onion

Fresh ginger, the size of your thumb

3-4 Fresh chilli (red or green)

1 Tablespoon dalia dal (roasted split bengal gram)

1 Tablespoon urad dal (black gram)

1 Teaspoon mustard seed

1 Teaspoon asafoetida

1/2 Cup water

1 Tablespoon peanut or sesame oil

Salt to taste


  1. Peel, wash and roughly chop the onion.
  2. Wash and roughly chop the tomato.
  3. Wash and slice the chilli.
  4. Peel, wash and chop the ginger.
  5. Wash the curry leaves.
  6. Heat the oil in a frying pan.
  7. Once it is hot, lower the heat and throw in the mustard seeds.
  8. As soon as they start spluttering, add the asafoetida.
  9. Stir for about 15 seconds and add the dalia dal and urad dal.
  10. Cook for a few minutes till both the dals turn a shade darker.
  11. Next, add the curry leaves and stir for a couple of minutes till they become slightly crispy.
  12. Add the onions, chilli and ginger along with salt to taste.
  13. Mix well, cover and cook for 5 minutes.
  14. Uncover and add the grated coconut.
  15. Stir around a bit and cook for about 5 minutes till the coconut turns a bit toasty. You will also get a nice coconut-y aroma.
  16. Add the tomatoes and water.
  17. Mix well, cover and cook for about 8 minutes.
  18. Take the pan off the stove and let the mixture cool down completely.
  19. Once cool, put in a blender or a food processor and blend till you get smooth consistency.

Coconut Chutney, The South Indian Way

South Indian Style Coconut Chutney

  • Servings: 3-4
  • Difficulty: easy
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Coconut Chutney, The South Indian Way








Here’s a really quick and simple recipe for South Indian style coconut chutney which will go very well with idlis, dosas, uttapams and upma.

For those who may be shying away from coconut thinking that it is fattening, here’s some good news.

coconut is good for health

Raw coconut contains a type of dietary fibre called medium-chain triglycerides which can lead to weight loss. It is also rich in other dietary fibres and contains a variety of fats which help boost our immune system.  Several types of minerals are also to be found in raw coconut which helps us maintain good health.

This chutney will stay good in the refrigerator for 4 to 5 days.

I had this with some pumpkin and moong bean sprout idlis. Delicious :-).


1 Cup fresh, shredded, coconut

3-4 Green chilli

Fresh ginger the size of your thumb

1/2 Cup fresh curry leaves

2 Tablespoons dalia dal (roasted split bengal gram)

1 Teaspoon mustard seeds

2-3 Dry red chilli

1 Teaspoon asafoetida

1 Tablespoon peanut or sesame oil

15-20 fresh curry leaves

Salt to taste


  1. Dry roast the dali dal on a very slow flame for about 10 minutes. You may need to stir frequently. Set aside to cool.
  2. Wash the half cup of curry leaves. Dry them on a kitchen towel and set aside.
  3. Wash and chop the green chillies.
  4. Peel, wash and chop the ginger.
  5. In a blender or a food processor jar, add the roasted dalia dal, shredded coconut, green chilli, ginger, curry leaves and salt to taste.
  6. Add about half a cup of water and blend till you get a fine paste like consistency.
  7. Transfer to a bowl.
  8. Wash and dry the 15-20 curry leaves.
  9. Break the dry red chilli into 2 to 3 pieces.
  10. Heat the oil and when hot, lower the heat and add the mustard seeds.
  11. Once the seeds start spluttering, add the asafoetida, broken dry chilli and curry leaves.
  12. Stir for about 30 seconds and add this to the coconut chutney.
  13. Mix well and put the chutney in a bowl with airtight lid.


  1. You may need to ad more water, please adjust quantity accordingly.

Virtually Fat-free Bhel of Popped Amaranth Seeds & Khakhra

Virtually Fat-free Bhel of Popped Amaranth Seeds & Khakhra









Okay my dear kooky readers. If your reaction to this recipe is like “what the f-“, I can totally understand. Even for me, this is probably the kookiest recipe I have ever invented!

if there was a kookiness scale running from 1 to 10 where 10 is the kookiest, this recipe would definitely fall off the scale

Well, here’s the back story to this recipe. I have some diet khakhra lying around and they are not the best I have had. I really didn’t want to throw them and was thinking of how best to use them which is when I thought of making khakhra bhel.

Some of my most creative ideas seem to come to me when I am doing up-down-up-down laps at the pool. And so during one of my swim sessions it suddenly hit me – I can pop amaranth seeds and combine them with the khakhra to make an unconventional bhel. Probably, the Mumbai Boss article on amaranth seeds was still sitting subconsciously in my mind.

I happened to have all the ingredients, just had to buy some sweet corn and green mango so thought I would give it a go.

The traditional bhelpuri is a combination of puffed rice, sev, crispy puri, onions, tomatoes and various chutneys.

In my recipe, I have swapped puffed rice for popped amaranth seeds and crispy puris for diet khakhra. If you don’t add the sev and use diet khakhra, this recipe becomes totally fat-free.

As for the taste, I can assure you that you will not notice any difference. It is just as good as the traditional bhel but healthier. Would definitely recommend it. Kooky or not (having tried it, my verdict is ‘not’), this recipe is for keeps. And now, I am actually so glad that I have those khakhras as I will be making this bhel again.

If you can’t get hold of diet khakhra, you can try it with any plain, crisp flatbread. Also will taste good without the chutneys (like dry bhel).

Bhel combination is a matter of personal taste so please use the following as a guideline and adjust the quantity of chutneys and vegetables according to your preference.

You will find instructions on popping amaranth seeds on my blog here.


2 Cups popped amaranth seeds

3-4 Diet khakhra

1/2 Cup sev (optional)

1/2 Cup coriander leaves

2 Onions

2 Tomatoes

100 Grams sweetcorn kernels

1 Small raw green mango

2-3 Chillies

2 Tablespoons sunflower and pumpkin seeds

1 Tablespoon green chutney

1 Tablespoon red chutney

1 Tablespoon tamarind chutney*

Salt to taste


  1. First, work on the vegetables. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Peel, wash and finely chop the mango.
  4. Wash and finely slice the chillies.
  5. Wash and chop the coriander leaves.
  6. Wash the sweetcorn kernels and steam the for 10 minutes till tender
  7. Dry roast the sunflower and pumpkin seeds in a frying pan for a couple of minutes till they are nicely toasted.
  8. Break the khakhra into very small pieces using your hands. Place them in a bowl.
  9. Add the popped amaranth seeds, sev (if using) and toasted sunflower and pumpkin seeds to the broken khakhra.
  10. Toss it around a bit till the mixture is combined.
  11. In another bowl, mix the onion, tomatoes, mango, sweetcorn kernel, chilli and coriander with a pinch of salt. Combine everything well.
  12. Now, take a large mixing bow. Tip in the vegetable mixture and the three chutneys. Mix really well and check for salt and also see whether you would like to add more chutney. Once you are satisfied with the taste, add the popped amaranth seeds and khakhra, mix well and transfer to a serving bowl.
  13. Garnish with some chopped coriander and sev (if using).


  1. You can prepare the vegetables and chutneys ahead of time. But bring it all together when eating else it will go soggy.
  2. I have a jar of Dr. Oetker’s imli chutney sauce which is what I used. You can make your own tamarind chutney, go here for recipe.

Here are the dry ingredients. Top Row: Left – Coriander. Right – Sev. Bottom Row: Left – Popped Amaranth Seed & Khakhra Mixture. Right – Vegetables.

Dry Ingredients for Bhel of Popped Amaranth Seeds & Khakhra









Here are the three chutneys I added.

Chutneys for Bhel of Popped Amaranth Seeds & Khakhra









Spicy Tomato Ketchup, The Kooky Way

Spicy Tomato Ketchup, The Kooky Way







Tomato ketchup is my new food love. Till now, I have not been its fan, never kept a bottle in the kitchen and would never consider using it as a condiment.

All this changed when, recently, I found myself with a huge bottle of Heinz tomato ketchup.

decided to try it with my Amaranth Seed, Kidney Bean & Green Pea Cakes and have become hooked on it

Was curious about this popular sauce’s history so did a bit of research on the internet. Was pleasantly surprised to discover that its roots lie in the East.

According to Wikipedia, “In the 17th century (?) the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.”

“By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word “ketchup”. English settlers took ketchup with them to the American colonies.”

“Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.”

Have become a total tomato ketchup convert. The fact that it is good for health is a bonus.

Tomato KetchupHot SauceIn my refrigerator was homemade hot sauce which I decided to mix with some tomato ketchup. The end result is a tomato ketchup with spicy, sweet and tangy taste. It is absolutely delicious.

This is more of a method than a recipe. Just mix a tablespoon of the hot sauce with a tablespoon of tomato ketchup and voilà!

Try it and let me know what you think.

Green Chutney/Indian Pesto

Green Chutney/Indian Pesto









I have been wanting to post our recipe for green chutney ever since I started this blog. I say “our” because it is my mum’s recipe which I end up making so regularly that it has a semi-permanent home in my refrigerator.Ingredients for Green Chutney/Indian Pesto

doesn’t the chutney look a picture of verdant health

The recipe is very simple and requires only a handful of ingredients, as you can see from the photo on the right.

Green pepper (bell pepper/capsicum) is the twist which makes it extra special because it gives the chutney a nice body and also takes away the need to add water (to blend).

Serving Suggestions:

  1. A simple chutney sandwich is totally divine. Simply butter two slices of bread and slather some of this chutney in between. It can be addictive!
  2. Use it in noodles or stir fry.
  3. Goes very well with all types of dhokla, muthia and fritter.


Two packed cups fresh coriander

One green pepper

A piece of fresh ginger the size of your thumb

2 Heads of garlic*

2-3 Green chillies*

Salt to taste


  1. Clean and wash the coriander.
  2. Wash and coarsely chop the green pepper.
  3. Peel, wash and chop the ginger.
  4. Peel the garlic.
  5. Wash and chop the green chillies.
  6. Add all the ingredients in a mixer and blend till you get a smooth consistency.
  7. Taste for salt.
  8. Store in an airtight container.


  1. I like this chutney garlicky so I use 2 heads. You can reduce the amount if you don’t want it too pungent.
  2. The number of green chillies is personal preference. If you like it spicier, you can add more.
  3. This chutney keeps well for about 5 days in an airtight container in the refrigerator.

Coriander & Coconut Chutney/Asian Pesto

Coriander and Coconut Chutney









So far this week, the theme seems to be green what with green baingan pohe and green chicken curry. Which brings us to today’s recipe for a very verdant looking chutney.

Coriander (Photo credit: Ruby’s Feast)

This chutney is very easy and quick to make, requires no cooking and is versatile. Enjoy it with idli, dosa, uttapam, dhokla, muthiya, as a sandwich spread or consider it an Asian pesto and stir it in oriental style noodle recipe.

will keep in the refrigerator for 5 days


One bunch fresh coriander

Half cup fresh coconut, grated

2-3 Green chillies

Small piece of fresh ginger

Salt to taste


  1. Prep the coriander. Remove any woody bits. Retain the stalk if fresh. Wash.
  2. Peel, wash and chop the ginger.
  3. Put all the ingredients in a mixer, add a little bit of water and grind till you get a smooth, chutney-like consistency.
  4. Store in refrigerator in an airtight container.

Hot Sauce/Red Chutney

Hot Sauce/Red Chutney


I don’t know about you, dear Blog reader, but I love a bit of hot sauce with some foods. So today, I would like to share with you my very quick, no-cooking recipe for a spicy condiment.

Chili Peppers
Chili Peppers (Photo credit: sarowen)

Serving Suggestions:

  1. Use it as a sandwich spread or on pasta.
  2. Also goes well with noodles, dumplings and momos.
  3. Mix with some yoghurt and serve as a dip with crudites.


1 red pepper (red capsicum)

1 pod of garlic

5-6 dry red chillies, broken (you can adjust the quantity according to personal preference and how hot the chillies are)

Salt to taste


  1. Wash, halve, remove seeds and coarsely chop the red pepper.
  2. Remove skin from the cloves of garlic.
  3. Put all the ingredients in a mixer or a blender.
  4. Blend till you get a smooth puree-like consistency.
  5. Transfer to a screw-top glass jar.

will keep in the refrigerator for several days

Tomato & Ginger Chutney

Tomato and Ginger Chutney

Apparently, cooked tomatoes are more nutritious compared to raw so I try to find different way of cooking them. Here’s a yummy tomato chutney with a hint of ginger to warm you during the cold winter months!


  1. Goes very well with idlis and dosas.
  2. You can also slather it on a thick slice of bread or even use it as a sandwich spread.
  3. Use leftover chutney as marinade for chicken, fish or potatoes.


Ingredients for Tomato and Ginger Chutney

2 Tomatoes (roughly chopped)

2 Onions (roughly chopped)

A piece of ginger the size of a thumb (grated)

10-15 fresh curry leaves

1 tablespoon dalia (roasted chana dal)

A small piece of tamarind (optional)

3-4 dry red chillies

1 teaspoon mustard seeds

A pinch of asafoetida (hing)

1 teaspoon oil (I used sesame oil)

Salt to taste


Cooking step for Tomato and Ginger Chutney

  1. Heat oil in a frying pan.
  2. When hot, add the mustard seeds.
  3. When they start spluttering, add asafoetida.
  4. After this, add the curry leaves, dali and dry red chillies. Stir well and cook for 1-2 minutes.
  5. Once the dalia starts changing colour, add the rest of the ingredients.
  6. Add 1-2 tablespoons of water and salt to taste.
  7. Mix well, cover and cook on low heat for 5 minutes.
  8. Switch off the burner and let it cool down with the lid still on the frying pan.
  9. Once it is cooled, put in a food processor.
  10. Grind till you get the chutney consistency you like.

increase or decrease the quantity of ginger to suit your taste

although tamarind if optional, a little bit elevates the chutney to a new level of tanginess