Go green!

Go Green!

Green Chana ( chickpea)- Green mango chutney ( Hasi Kadalekai-Mavinakai chutney)Image

This is an easy to make,  irresistible “green “ recipe  to make the next time you have fresh raw green mangoes and fresh tender green chickpeas on hand. Chickpea and it’s tender green version are a great source of protein to add to any veggie diet.  Add to that the tangy taste of fresh raw mango, you have a winning combination.

Growing up, I remember going to the local market and bringing home small shrubs sprouting fresh green chana  and how over casual conversations, we would shell them from the pods and eat them for a great evening snack. This is recipe we learned from my mom’s older sister and is well worth keeping.


1 cup shelled green tender chickpeas

1 cup small raw mango cubes

4-5 strings of Cilantroe

½ cup grated coconut

3 slit green chillies

1” fresh ginger

String of curry leaves, pinch of hing, Mustard seeds,  urad dal and chana dal and oil for seasoning

Salt to taste


Method: Season the mustard seeds, urad dal and chana dal till the dal is golden brown. Then add the grated coconut, fresh ginger pieces and the green mango pieces. In a blender, add the shelled chickpeas and cilantroe. Grind all the ingredients into a coarse paste. Add salt to taste. Tastes great to dip with any appetizer!


Green tomato chutney

Green tomatoes are very hard to find most times and whenever I find them, I never miss an opportunity to make this chutney. If you are wondering what green tomatoes, they are just regular tomatoes which are unripe.

This goes very well with dosas, chapathi and can be used like salsa as well!



3-4 green tomatoes

Green chillies 4-5

Curry leaves 1 spring

Cilantro 1 cup

Jaggery 1 small cube

Garlic 2-3 cloves

Salt to taste

Oil 1 tablespoon

Cut the green tomatoes into big pieces. Heat the oil in a pan and add the green tomatoes, curry leaves and garlic. Cook them until the tomatoes slightly change color and become soft. To this add, jaggery and let it cool.

Add cilantro and salt and blend everything together.


5 minute Peanut Chutney

This is a less than 5 minute yummy chutney recipe, best for those days when you are tired, hungry and need a quick fix side to go with dosa, idli or rotis. Or serve it with your favorite Imagesnack too!

Ingredients: Serves 4

Salted roasted peanuts – 1 1/2 cup

Red chillies 3-4

Tamarind paste 1/2 tsp

For the seasoning:

Curry leaves 1 string

Mustard seeds 1/2 tsp

Urad dal 1/2 tsp

Hing – A pinch


Salt to taste

Grind the peanuts,1/2 the string of curry leaves and red chillies into a smooth paste at dripping consistency using water in a blender.

Then add the tamarind paste and salt.

Season with mustard seeds, urad dal, hing and the remaining curry leaves.

Your chutney is ready in a jiffy!

Ridge gourd peel chutney/Herekai Sippe chutney

Heere kai sippe chutney ( Ridged gourd skin chutney)

There are very few vegetables whose skin you peel and don’t throw away! Heere kai ( ridge gourd) and seeme badanekai ( chayote). These veggie skins can be used to make yummy chutneys by adding bulk without having to use coconut, as with most traditional chutneys. Plus, the skin is where all the fiber and vitamins are in. My mom makes daal out of heerekai and uses the skin to make chutney.
Peeled skin from 3-4 gourds
cilantro 1/2 cup chopped
Chana dal 1/2 cup
Coconut 1/2 cup
Green chillies 4-5
Curry leaves 5-6
Mustard seeds and oil for seasoning.
Dry roast the chana daal till it turns golden brown. Add the ridge gourd peels,grated coconut, green chillies,cilantro and roast till the peels turn dark green in color.
Then using a little water, grind into a smooth paste in a blender.
Season with mustard seeds spluttered in oil.
Tastes fantastic with idli, dosa and even with rice!

Radish bajji/ Chutney

This recipe is something i learnt from my MIL. It is a simple, healthy easy to make recipe. This is usually eaten in our house with chapathis or JoLada mudde. (I am not sure how mudde translates into english 😀 ). It also tastes heavenly with steaming hot rice.

Ingredients :

2 small radish, chopped coarsely.

1/2 cup grated coconut

2-3 green chillies

1 cup coriander/cilantro leaves

1 tea spoon oil

1 tea spoon mustard seeds

3-4 curry leaves

salt to taste

To the blender jar, add the chopped radish, coconut, chilies, coriander, salt. Add a little water and grind everything to a smooth paste. The chutney is ready. To season this, heat oil in a small pan, once the oil is hot enough, add the mustard seeds. Once the seeds crackle, add the curry leaves. Add the seasoning to the chutney.

Onion chutney

Onion chutney with dosa or akki rotti is a fab combination! I dont know of many homes which make this chutney. But we all love it at home!

Ingredients :

2 medium sized red onions.

5-6 red chilies

3/4 cup grated coconut.

2-3 curry leaves

A few sprigs of coriander leaves.

1 tea spoon of oil

Salt to taste

Heat the oil in a pan and add the onions, read chilies. Fry till the onions turn golden brown. Add the curry leaves and coriander and fry till they wilt a little. Once this mixture is cooled, add the coconut and some salt and blend all the ingredients together. Voila! Onion chutney is ready to be savored with Dose or Rotti.