Chutneys are spreads included in Telugu foods. Mentioned below are the types of Telugu Chutneys that people can enjoy with their food.
1. Ginger Chutney
- Switch on the stove, place a pan, heat it and then add oil.
- Add fenugreek seeds and black gram when the oil is hot.
- Keep frying till the colour of the seeds changes.
- Take a bowl and put a wire mesh above it.
- When the seeds change colour, add mustard seeds and permit them to crackle.
- Add asafoetida and red chilli pieces in the next step and fry them well.
- Remember to take care of red chilli because it might burn if we ignore it.
- Afterwards, add curry leaves and fry till they dry. Then transfer that seasoning to the bowl where the wire mesh is put. The entire oil will be gathered in the bowl.
- Take a mixer grinder with ginger pieces, turmeric powder, salt, jaggery, tamarind, and water and grind them in the mixer grinder.
- Grind them till the paste is formed. You can add water if necessary.
- In the final step, add oil, mix well and transfer the chutney to a bowl and serve.
2. Coconut Chutney
- Add ¾ cup of frozen or fresh coconut to a blender jar.
- In the next step, add 1 ½ tbsp of the fried gram, ½ tsp of cumin seeds, ¼ teaspoon salt, two green chillies, ½ inch ginger and ½ cup of tamarind juice.
- Pour half a cup of water and blend it until it becomes a fine paste.
- In the next step, heat oil on a pan with a medium flame and add 1 tsp of mustard seeds, 1 tsp of urad dal, and 1 tsp of asafoetida. After that, allow them to splutter.
- In the final step, add them to the paste and then serve.
3. Tomato Chutney
- Heat oil on a pan with a medium flame and add ½ tsp of cumin seeds, three dried mirchi, 1 tsp of urad dal and 1 tsp of asafoetida. Fry them till they turn aromatic.
- After that, add 1 cup of finely chopped tomatoes, 1 tsp of salt and turmeric and fry them well.
- In the next step, take this mixture, add ½ cup of tamarind juice and put them in the blender. Keep blending till they become a fine tomato paste by adding water.
- In the final step, please place them in a serving bowl.
4. Onion Chutney
- Initially, soak ten dried chillies in hot water for about ten minutes and then keep them aside.
- Heat 2 tbsp of oil, add ½ tbsp of urad dal, ½ tbsp of chana dal, 1 tsp of cumin, and ¼ tsp of fenugreek saute them till the dal turns aromatic.
- Add ten cloves of garlic and saute them slightly. Afterwards, add four sliced onions and saute them till they slightly shrink. Also, add ½ tsp of salt and continue to cook till the colour of the onions slightly changes.
- Add soaked red chilli and small ball-sized tamarind and saute them for two minutes. Cool them and grind them into a smooth paste without adding water.
- Add ¼ cup of oil to a large pan and heat it. Afterwards, add 1 tsp of mustard seeds, ½ tsp of urad dal, a pinch of asafoetida, and a few curry leaves and fry them.
- Pour the well-prepared onion chutney and cook for two minutes.
- Add 1 tsp of jaggery and ½ tsp salt in the next step.
- Cook till the separation of oil from the pan.
- In the final step, serve the onion chutney with either idli, dosa or rice.
5. Peanut Chutney
- Take ¾ cup of peanuts and dry roast them on a medium flame until the skin on them separates.
- In the next step, cool them and remove the skin on entire skin on the peanuts.
- Take a blender and place the peanuts in that.
- In the next step, add 2tsp of oil, roast 1tsp of urad dal and 1 tsp of chana dal.
- Roast one green chilli and two cloves of garlic till the blisters appear and transfer them to the blender.
- Also, add a small piece of tamarind and salt.
- Add ½ cup of water and blend them till they become a smooth paste.
- Start the preparation of tempering by heating 2 tbsp of oil.
- Add about 1 tsp of mustard seeds, 1 tsp of urad dal, a pinch of asafoetida, one dried red chilli and a few curry leaves.
- Allow the splutter to take place.
- Add the tempering to the peanut chutney in the final step and serve with idli or dosa.
Tomato chutney, peanut chutney, onion chutney, coconut chutney and ginger chutney are easy to make, and the taste is delicious. People of all ages eat these chutneys with rice, dosa, idlis, etc.