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Veggi Trimmings Chutney

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An unique and healthy chutney made from the trimmings of bottle gourd, which you can have it with ghee rice.

Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous tempering of mustard seeds, cumin seeds,... Read More..

About Recipe

Sorakaya Anapa Kaya pachadi, Sorekai Chorakkai karathuvaiyal, ?Lau Chatni

How to make Veggi Trimmings Chutney

(7 ratings)
13 reviews so far
Prep time
6 mins
Cook time
20 mins
Total time
26 mins
Veggi Trimmings Chutney
Author : Vahchef
Main Ingredient : Bottle Gourd
Servings : 4 persons
Published date : December 17, 2018


Ingredients used in Veggi Trimmings Chutney
• Bottle gourd - 350 grams.
• Green chilies - 5 numbers.
• Garlic - 4 clove.
• Oil - 2 tablespoons.
• Curry leaves - 2 springs.
• Urad dal - 1 teaspoons.
• Cumin seeds - 1/2 teaspoons.
• Mustard seeds - 1/2 teaspoons.
• Tamarind - 70 grams.
• Turmeric powder - 1/4 teaspoons.
• Salt - to taste.
• Sugar - 1/2 teaspoons.
Method:
  • Peel the skin of bottle gourd and cut into small pieces. Keep it aside.
  • Heat oil in a pan, add mustard seeds, cumin seeds, whole red chilies, urad dal, curry leaves and saute it.
  • Take this tempering in another bowl and keep it aside.
  • In the same oil, add garlic, green chilies, tamarind, hing, turmeric powder, trimmings of bottle gourd, salt, cook it on a slow flame with closed lid till it is tender then switch off the flame,
  • Later cool it down and make a coarse paste by adding pinch of sugar to it.
  • Now, mix it and transfer into the bowl. Add tempering to it, mix it well.

Serve this with rice ghee.






Cooking with images Bottle Gourd , Bottle Gourd , Sorekai Esugai Balli Halu Gumbala catni





Articles


Peanut Chutney also commonly known as Palli Pachadi or groundnut chutney is a super, creamy, slightly sweet, mildly spiced versatile accompaniment to any south Indian breakfast dishes like Idli, Dosa, Vada or pesarattu, upma, pongal etc. Traditionally the peanut chutney is made with roasted peanuts, dry whole red chilies, few tamarind pieces, salt; all blended together smoothly and added with a generous tempering of mustard seeds, cumin seeds, urad dal and fresh flavors of curry leaves poured over this super awesome dish that would tempt you eat the chutney just like that. 

Peanut chutney is also referred to as Palli pachadi or groundnut chutney. It may be prepared in 2 types, dry or wet. Usually the wet form of the peanut chutney is served with dosa or idli while the dry version is used as spread or as an accompaniment.

You'll find unlimited kinds of chutney and various ways of making single chutney. Peanut chutney is definitely an amazing hot and spicy complement which is often replacement to coconut chutney, Tomato chutney, Onion chutney, Til ki chutney, raw mango chutney, and so on. Traditionally made chutney is different from region to region or person to person also. 

Tempering the Chutney:

Any chutney that you make requires a nice tempering popularly known as Chounk, Chonk, Thallithal, Baghara, Tadka, oggarane, vaghaar, Thalimpu or popu, fodni or baghaar in India. Tempering is a fantastic aromatic garnish or cooking method found in most Indian, Bangladeshi and Pakistani foods where whole spices, ginger slices, garlic and lentils like urad or chana dal are fried lightly in ghee or oil to liberate necessary oils and boost their flavors prior to being poured in to the dish.

 Benefit:

Peanuts are full of energy and consist of a lot of health benefiting nutrients, minerals, antioxidants and vitamins which are necessary for a healthy body. Peanuts are rich method to obtain minerals like copper, manganese, potassium, calcium, iron, magnesium, zinc and selenium. It is stated that simply a hand full of peanuts every day supplies sufficient recommended amounts of phenolic anti-oxidants, minerals, vitamins and protein.



 

Comments & Reviews

 

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Recent comments

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durga katyayini Posted on Wed Jun 19 2013

wow chef, you reminded me the true traditional chutney we make in our homes, especially in Andhra belt. Thanks a lot

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Tropically Happy! Posted on Wed Jun 19 2013

Thank you for sharing with us ways to use leftovers that are normally thrown away! Are there any other vegetables (leftovers) that curries can be made from?

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Shilpa Hegde Posted on Wed Jun 19 2013

Not only 1970's women but also North Kannada people making these chutneys every day in their meal

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Samant Thakur Posted on Wed Jun 19 2013

Super Show Chef !! God Bless You & Your Family !

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Neththra'sVision Posted on Wed Jun 19 2013

Sanjayyyyyyyyyyy, I saw another similar video of you making a juice using left over fruit peels.You are amazing.

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vas123 Posted on Wed Jun 19 2013

This is we call sorakkaya pachadi....we can even make it with ridge gourd or ladies finger or carrot peel...

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shree Posted on Wed Jun 19 2013

Such perfection, at every step!! Unbelievable!!

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joe sunny Posted on Thu Jun 20 2013

yes..carrot,beans,potato,peas,cauliflower,tomato,onion,ladiesfinger,ect ect =D

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Maankigopi Madhu Posted on Thu Jun 20 2013

My mother-in-law uses plantain peels and dosakai peals. Actually we could use the 'slightly mature' of sorakai, beerakai, dosakai etc., also this way. I personally never remove the peels of the veggies when I makes chutneys, it gives awes

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Tropically Happy! Posted on Thu Jun 20 2013

Trimmings, not the vegetables themselves!

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aainuddin mohammed Posted on Thu Jun 20 2013

4:11 awasome

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KaVin K Posted on Fri Jun 21 2013

Mr. Vah Chef, Kudos to you. I see a great Hero in you to the World of Virtual Kitchen...I salute You.....

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