Pineapple-Mint-Chutney

#PineappleMintChutney :
#Pineapple is full of nutrients and rich in antioxidants. The enzymes present in it helps in digestion. It may boost immunity and suppress inflammation. It may ease symptoms of arthritis. 100 gms of raw pineapple gives 50 calories, rich source of Manganese [ 44% ] and Vitamin C [ 58 % ] and very low in fat.
Actually, eating fresh and juicy slices of pineapple with a dash of pepper powder / chilly powder is the best way to enjoy the fruit. The aroma & flavor of it is so refreshing and its sweet & tangy taste invite you to indulge more. But after eating one or two pieces the teeth would become so sensitive and very painful to bite anything anymore after that. So the next best option is making juice. Fresh juice made from pineapple without adding anything is unique in taste and can say undoubtedly that pineapple juice is the queen of all juices.
Last week I got an unripe pineapple which was bland in taste and was devoid of its usual sweet & tangy taste. So I made Pineapple mor kuzhambu from one half of that fruit and saved remaining portion in the refrigerator. Then I decided to prepare a chutney from that saved pineapple along with Pudhina [ mint ] as an apt accompaniment to Idli. Nowadays. I tend to include #pudhina [ #mint ] leaves in all the dishes I prepare as I have a wide green bed of mint in my garden.
I thought that the aroma and zing flavor of #Pudina [ #Mint ] and sweet & sour taste of pineapple would lift the taste of chutney to a different level. As imagined the outcome hadn't failed me and it was a sweet success. The chutney has become an instant hit among my family and nobody could figure out from which ingredient the chutney was made of!!

Ingredients :
15 - 20	Pineapple cubes of 1 in.
1/3 cup	Pudina leaves [ Mint ]
12 - 15	Curry leaves [ Optional ]
1/2 inch long	Turmeric tuber*
2 - 3	Red chilly [ adjust ]
Small piece	Asafoetida [ Perungayam ]
1 Tsp	Black gram
1 Tsp	Horse gram
3 Tbsp	Coconut scrapings
1 Tsp	Flax seed
2 Tsp	Ginger chopped
6 -10	Black pepper corns
1/2 Tsp	Jaggery [ optional ]
1 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil [ till / sesame oil ]

* If turmeric tuber is not available then take 1/4 Tsp of turmeric powder.

Method :
Clean pudhina leaves [ mint ] and curry leaves in water two or three times.
Drain the water and set aside.

Take 1 1/2 Tbsp of water in a pressure cooker and add chopped pineapple pieces and nicely chopped turmeric tuber.
Pressure cook for two whistles on high flame.
Turn off the stove and release pressure immediately.
Keep aside.

Heat a kadai with half a teaspoon of oil on slow flame.
Add red chilly and asafoetida [ perungayam ] once oil starts fuming.
Fry red chilly till its color changes to dark red.
Remove them and place it into a dry bowl.
Fry black pepper till it starts spluttering.
Transfer into the same bowl.

Now add half a teaspoon of oil and then add black gram.
Keep stirring for a minute and then add horse gram.
Continuously stir till black gram turns golden brown and horse gram starts crackling.
Transfer into the same bowl.

Roast flax seeds till it crackles and transfer into the same bowl.

Allow them to cool down to room temperature.

Now take all roasted ingredients into a mixie jar along with salt and coconut scrapings.
Run the mixer grinder without adding water.
Now transfer cooked pineapple along with water from pressure cooker into the mixie jar.
Add pudhina leaves, curry leaves and jaggery also. 
Grind into a smooth paste adding enough water.
Adjust salt and Transfer into a serving bowl.

A very good accompaniment for tiffins like Upma, 

Pongal, Rice Sundal, 

idli and dosai.

This chutney can also be mixed with hot white rice along with a dash of gingelly oil [ sesame/till oil ] and relished with sambar or any favorite vegetable curry of ones choice.





You may like to try :

Bringaraj chutney	Ammaan pacharisi thuvaiyal [ Asthma plant chutney ]	Pudhina yogurt chutney
Vallarai [ centella ] chutney	Poduthalai thuvaiyal	Capsicum Chutney	Muttacos [ Cabbage ] chutney
Katharikkai [ Brinjal ] chutney	Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal	Maangai herbal chutney [ Raw mango herbal chutney ]

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index

Maangai-Herbal-Chutney

#MaangaiHerbalChutney  #RawMangoHerbalChutney : As you all know, due to corona pandemic, we all have been living under lockdown condition since the end of March 2020  till date. Since then almost all shops and hotels except medical shops are closed and people are advised to sit at home and not to roam around freely.
There are three small houses in our house premises and three families are living in these houses. They help us to maintain garden and also in domestic chores. They are working in local market for their livelihood. During lockdown they were not able to go for work and were facing difficult times. So we decided to feed them idli in the morning. We couldn't prepare coconut chutney as the price of coconut is too high here and we have to go to a particular shop to get coconuts.
Basically, a tasty chutney requires to balance spiciness, sourness and salt. Chutney also needs an ingredient that would combine all ingredients together and gives volume & texture to it.
We have a wide Pudhina [ Mint ] bed in my garden, Curry leaf plants, Mango trees and Omavalli [ karpooravalli ] plants. Also we planted turmeric last year and harvested tubers in January.  After careful thought I found out a formula to prepare a spicy & tasty chutney including all the fresh green leaves and raw mango with other condiments.
We need to increase our immunity now to save ourselves from that deadly virus. Keeping that in my mind I have included black pepper, ginger, garlic, turmeric tuber, coriander seeds and cumin seeds. I have taken fried grams to combine all the ingredients together. I took lots of green chilly & red chilly to give spiciness to the chutney.
The outcome was a great success and liked by all.
The best part is all the ingredients are combined together in raw form and no need to saute or roast on fire. It is really an immune booster and rich in antioxidant as fresh leaves have been used and they are not cooked on fire. So their nutrients and medicinal properties remain intact.

I have been making this herbal chutney since March till date and continues to remain a hot favorite of all. Now I can proudly say, I have mastered the art of preparing this spicy green herbal chutney and now I needn't have to check salt & spiciness since whenever I prepare this chutney, I am able to get perfect taste, texture and flavor!!
Thus the proverb, "Practice makes a man perfect"  proved.

Ingredients :
1 medium size	Maangai [ Raw green mango ]
2 Handful	Pudhina leaves [ Mint ]
1 Handful	Curry leaves
15 - 20	Omavalli leaves [ Karpooravalli ]
1/4 cup	Coriander leaves chopped [ optional ]
15 - 20	Green chilly [ Adjust ]
2 - 3	Red chilly dry [ Adjust ]
5 - 6	Small Onion
4 - 5	Garlic cloves
3/4 in long	Ginger piece
1/2 in long	Turmeric Tuber*
15 - 20	Black pepper corns
1 Tsp	Cumin seeds
1 Tsp	Coriander seeds
1 Tbsp	Fried gram [ Pottukadalai ]
2 Tsp	Salt [ Adjust ]
1 Tsp	Vinegar**

* If turmeric tuber is not available then take 1/4 Tsp of Turmeric powder
**Vinegar is added to avoid discoloration due to pudhina leaves [ Mint ].
Lemon juice can be used instead of vinegar

Note : The measurements given above for greens are just for reference only. They can be altered according to availability.

Method :
Wash mango and chop into 1 inch cubes with skin.
Wash all the leaves in water two or three times and drain in a colander or over a cutting board.
Wash green chilly.
Now take all ingredients except vinegar in a mixie jar and grind without adding water.

The water content of the leaves and chilly is enough to make into a coarse paste.
Then add some water & vinegar and grind into a smooth paste.
Adjust salt.
Transfer into a serving bowl.

Hot and spicy green maangai herbal chutney is ready to relish with hot idli.

Keep hot idlies on a plate and serve one or two spoons of  maangai herbal chutney. Dig a pit at the center of chutney and pour a teaspoon of gingelly oil [ sesame/til oil ]. Enjoy!!!...

Note :
Alter the amount of raw mango [ maangai ] and green chilly according to your taste.
If raw mango [ maangai ] is too sour then reduce the quantity of raw mango [ maangai ] and increase that of green chilly.


Other chutney recipes you might like to try

Tamil :Pirandai thuvaiyal English : Veldt grape chutney

Tamil : Kothamalli Pachai chutney English : Coriander leaf green chutney

Tamil : Pudhina thayir chtuney English : Mint yoghurt chutney

Tamil : Vallarai chutney English :  Centella Chutney

Tamil : Poduthalai thuvaiyal English : Purple Lipia Chutney

For other tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Kothamalli-Pudhina-Sauce

#KothamalliPudhinaSauce [  #CorianderMintSauce ] : When I was in Raipur I had a bed of #Pudhina [ #Mint ] in my garden. I fell in love with its flavour and started garnishing almost all dishes with fresh mint leaves. But now I have to buy from market and store in refrigerator. It loses its sharp zing flavor and color as days passed. So I tried to prepare a sauce by grinding the mint leaves with coriander leaves adding salt, green chilly, vinegar and lemon and stored in a clean and dry bottle for some days in the fridge. I used to add this sauce in almost all dishes.
Not only the #CorianderLeaf but the stems can also be taken to make this sauce.

Ingredients :
1 cup	Mint [ Pudhina ] leaves
1 cup	Coriander leaves [ cilantro ]
10 - 12	Green chilly [ adjust ]
small piece	Ginger [ optional ]
3/4 Tsp	Salt [ adjust ]
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
1/4 cup	Vinegar

Method :

Wash coriander and mint leaves 2 or 3 times in water.

Keep them on a cutting board  or colander to drain the water.

Now take green chilly, salt and coriander leaves and coriander stem.

Grind without adding water.

Then add pudhina [ mint ] leaves and grind for half a minute.

Now add lemon juice and vinegar and grind into a smooth paste.

Adjust salt and lemon juice.

Transfer into a serving bowl.

Store in a clean and dry bottle and save in a refrigerator for a week to 10 days.

This sauce goes well with Idli, Dosai, Pongal, Upma and Sundal.

It can also be mixed with rice adding a dash of gingelly oil [ till / sesame oil ].

It can be added to Lemon rasam to get the flavors of both pudhina and coriander.

Pani for pani puri can be prepared from this sauce.

One or two teaspoon of this sauce can be added while preparing vegetable pulav or Briyani.

It is an excellent spread to prepare a tasty sandwich.

On the whole its a versatile sauce we should have at home to prepare a tasty and flavorful dishes. 

You might also like to try

Mint yogurt chutney

Amla Mint chutney

Ginger chutney

Raw mango chutney

Vadavath thuvaiyal

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Pudhina-Yogurt-Chutney

#PudhinaYogurtChutney #MintYogurtDip : The aroma of #Pudhina [ #Mint ] makes any dish irresistible and adds zing to the dish. It is also an anti oxidant and packed with pytonutrients which helps in digesting the food we take in. Here let me present a chutney of pudhina with curd.

Ingredients :
1 cup	Pudhina [ Mint ]
1/2 cup	Coriander leaves
1/3 cup	Thick Curd
7 to 8	Green chilly
8 to 10	Small Onion
small piece	Ginger
3/4 Tsp	Salt [ adjust ]
1 to 2 Tsp	Lemon Juice [ adjust ]

Method :

• Beat the curd and set aside.
• Wash pudhina and coriander leaves well in water.
• Take all the ingredients except lemon juice and curd.
• Grind into a smooth paste.
• The water content present in the leaves and onion is just enough to grind them into a smooth paste.
• If necessary add very little water and make into a smooth paste.
• Transfer into a bowl.
• Then add lemon juice and curd.
• Adjust salt and mix well.
• Transfer into a serving bowl.

An excellent side dish for idly and dosai.

Goes well with almost all savory like pakoda, bajji, samosa etc.,..

You might like to try

Peanut chutney

Paruppu Thuvaiyal

Peerkangai Thakkali Chutney

Pongal Thuvaiyal

Poduthalai Thuvaiyal

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index