vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Veggi Trimmings Chutney

FATTA FAT CHUTNEY -RAW ONION AND JAGGERY

Fatta Fat Chutney -raw Onion And Jaggery

Onion chutney is a great accompaniment to wada,idli, dosa, upma and even appams. It is v...

CURRY LEAVES CHUTNEY

Curry Leaves Chutney

Curry leaves chutney can be served with dosa, idli, vada. As curry leaves are used in the...

Sesame seeds Chutney  Til Ki Chutney

Sesame Seeds Chutney Til Ki Chutney

This is a very easy and very tasty chutney made with sesame seeds goes very well with keb...

SWEET CUCUMBER AND MOONG DAL CHUTNEY

Sweet Cucumber And Moong Dal Chutney

Sprouted Moong is usually blend in taste but by adding cucumber, tomatoes, sweet potatoes...

GARLIC CHUTNEY

Garlic Chutney

This is a chutney recipe. Garlic chutney has many health benefits. Garlic chutney recipe ...

BRINJAL STUFFED CORN SUNDAL WITH KANNUR TOMATO PACHADI

Brinjal Stuffed Corn Sundal With Kannur Tomato Pachadi

This is a South Indian eggplant dish stuffed with corn sundal and served with kerala sty...

Veggi Trimmings Chutney Recipe, Ghia Lauki Chutney, How To Make Veggi Trimmings Chutney Recipe

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

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

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

Reply 0 - Replies
profile image

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?

Reply 0 - Replies
profile image

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

Reply 0 - Replies
profile image

Samant Thakur Posted on Wed Jun 19 2013

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

Reply 0 - Replies
profile image

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.

Reply 0 - Replies
profile image

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...

Reply 0 - Replies
profile image

shree Posted on Wed Jun 19 2013

Such perfection, at every step!! Unbelievable!!

Reply 0 - Replies
profile image

joe sunny Posted on Thu Jun 20 2013

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

Reply 0 - Replies
profile image

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

Reply 0 - Replies
profile image

Tropically Happy! Posted on Thu Jun 20 2013

Trimmings, not the vegetables themselves!

Reply 0 - Replies
profile image

aainuddin mohammed Posted on Thu Jun 20 2013

4:11 awasome

Reply 0 - Replies
profile image

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.....

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter