Ridgegourd/ Peerkangai, isn’t a seasonal vegetable, you get it throughout the year. If you get ridgegourd you can do the flesh into curry and the skin peeled into chutney. It is not urgent that you need to do the chutney on the same day you can peel the skin put into a zip lock or
This chutney is one of the favourite for the kebab eaters. The colour green appears form the ingredients we use in it. The flavours of fresh mint and corinader gives an awesome colour and smell. It can be had with dosa and idlies too. Its the best combo with the starters like mutton, chicken kebabs.
Chutney is one simple combo recipe for dosa and idly. Easy to make and if tamarind is added to it it can be kept for 2 to 3days. Not much ingredients required and it can be made in minutes. This onion tomato chutney is good for bajji and pakora too. If you have shallots then
Beetroot, the colour gives the treat to eyes. Good for health, specially when comes to health issues like less in hemoglobin, beetroot is often preferred to be in the diet. Boiled beetroot is also used in salads. It is used as food colouring agent in sweets. I have given a clear picture of beetroot chutney
Ingredients: Serves : two Tomato – 1 Onion – 1 Red chilly – 2 Cumin seeds – 1tsp Garlic – one or two pods Coconut shredded – two tbsp Curry leave – few Coriander leaves – few How to make: 1. Take a pan add oil, splatter cumin seeds and red chillies. 2. Add garlic
