Recipes From My Kitchen

This spicy garlic chutney is simple to make and pairs perfectly with dosa, idli, rice, or chapati. 🕒 Prep Time 30 minutes (soaking time) 🍳 Cook Time 5 minutes 🍽 Servings Small batch 🧾 Ingredients Garlic pods – 10 to 12 Dried red chilies – 8 to 10 Hot water – for soaking chilies Salt – to taste Oil – 1 to 2 teaspoons 👩‍🍳 Method Step 1: Soak the Red Chilies Soak dried red chilies in hot water for 20–30 minutes . After soaking, squeeze out excess water and keep the chilies aside. Step 2: Grind the Chutney Add soaked red chilies and garlic pods to a blender. Add salt as needed. Blend into a fine, smooth paste . Do not add extra water unless required. Step 3: Cook the Chutney Heat oil in a small pan on medium flame. Add the ground garlic–chili paste to the hot oil. Cook for 3–4 minutes , stirring continuously to avoid burning. Switch off the flame once the raw smell disappears. Step 4: Serve Your garlic chutney is read...

This ridge gourd peel chutney is a simple, flavorful way to use vegetable peels instead of wasting them. It pairs perfectly with rice, idli, or dosa. 🕒 Prep Time 10 minutes 🍳 Cook Time 10 minutes 🍽 Servings 3–4 🧾 Ingredients For Chutney Ridge gourd peel – from 1 large ridge gourd Oil – 1 tablespoon Cumin seeds (jeera) – 1 teaspoon Garlic – 3 to 4 cloves Green chilies – 2 to 3 (adjust to taste) Tamarind – small lemon-sized piece (or lemon juice, optional) Salt – to taste For Tempering Oil – 1 teaspoon Mustard seeds – 1 teaspoon Curry leaves – 6 to 8 Dried red chilies – 2 👩‍🍳 Method (Step-by-Step) Step 1: Prepare the Ridge Gourd Peel Wash the ridge gourd thoroughly.  Peel the skin and keep only the peels.  Wash the peels once again and keep aside. Step 2: Sauté the Peels Heat 1 tablespoon oil in a pan.  Add cumin seeds and let them splutter.  Add garlic cloves and sauté for a few seconds. Add ridge go...

This homemade green chili chutney is bold, spicy, and perfect as a side for idli, dosa, rice, chapati, or snacks. It is easy to make and can be stored for several days with proper handling. 🕒 Prep Time 10 minutes 🍳 Cook Time 10 minutes 🍽 Yield About 1½ cups chutney 🧾 Ingredients Green chilies – 40 to 50 (adjust to spice tolerance) Garlic cloves – 8 to 10 Cumin seeds – 1 tablespoon Tamarind – small lemon-sized piece Oil – 2 tablespoons Salt – to taste Turmeric powder – ¼ teaspoon Optional (for storage): Vinegar – 1 teaspoon 👩‍🍳 Method (Step-by-Step) Step 1: Prepare the Ingredients Wash the green chilies thoroughly and pat them dry. Peel the garlic cloves. Soak the tamarind in warm water for 5 minutes (optional, helps blending). Step 2: Heat Oil and Add Cumin Heat 2 tablespoons oil in a pan on medium flame. Add 1 tablespoon cumin seeds and let them splutter slightly. Step 3: Add Garlic Add the garlic cloves to the pan. Step 4: Add Green Chilies Add the green chilies to the p...