Home Recipes 10 തരം നാടൻ ചമ്മന്തികൾ.. ഇനി നാഴി അരി കൂടുതൽ ഇട്ടോ…. വളരെ ടേസ്റ്റാണ് എല്ലാവരും...

10 തരം നാടൻ ചമ്മന്തികൾ.. ഇനി നാഴി അരി കൂടുതൽ ഇട്ടോ…. വളരെ ടേസ്റ്റാണ് എല്ലാവരും ട്രൈ ചെയ്തു നോക്കു തീർച്ചയായും ഇഷ്ട്ടപെടും

10 തരം നാടൻ ചമ്മന്തികൾ

തയ്യാറാക്കേണ്ട വിധം
Ten quick and easy chutney Recipes In Kerala, chammanthi (chutney) is a very common daily dish. We usually make chammanthi with few ingredients, coconut, souring agent, chilly, and salt. Here we will cover 10 recipes which are easy to cook with minimal number of ingredients and would not consume more time from you. Please try this at your home and give us the feedback.
Ingredients and preparation 1. Coriander chutney (മല്ലിയില ചമ്മന്തി) Coriander leaves – Bird’s eye chilly – 10 no. Shallot – 5 no. Grated coconut – 1 cup. Ginger – One small piece. Lemon juice – 2 to 3 drops. Salt – As required. Crush the shallot, bird eye chilly, ginger, and coriander leaves. Add grated coconut and salt and grind it to a mixture without water. Add 3 drops of lemon juice. Our coriander chutney is ready. Remove to a plate and shape it into ball. 2. Roasted coconut chutney (തേങ്ങാ ചുട്ടരച്ച ചമ്മന്തി) Flame or coal roasted coconut pieces – 2. Flame or coal roasted red chilies – 5 no. Shallot – 4 no. Tamarind – One piece. Salt – as required. Firstly crush the coconut, then add red chilies, shallot, and salt. Grind well. Add tamarind and then grind it to a mixture without water. Our roasted coconut chutney is ready. Remove to a plate and shape it into ball. 3. Guava chutney (പേരക്ക ചമ്മന്തി) Guava (Use under ripened guava for this recipe) – 3. Shallot – 6 no. Bird’s eye chili – 10. Grated coconut – 1 cup. Salt – as required. Firstly crush the guava, then shallot, bird’s eye chili, and salt. Add grated coconut and then grind it to a mixture without water. Our guava chutney is ready. Remove to a plate and shape it into ball. 4. Hog Plum chutney (അമ്പഴങ്ങ ചമ്മന്തി) Salted Hog plum – 3. Shallot – 6 no. Bird’s eye chili – 10. Grated coconut – 1 cup. Salt – as required. Firstly crush shallot, then bird’s eye chili, salt, and hog plum. Add grated coconut and then grind it to a mixture without water. Our Hog plum chutney is ready. Remove to a plate and shape it into ball. 5. Ginger chutney (ഇഞ്ചി ചമ്മന്തി) Ginger – One small piece sliced. Bird’s eye chili – 15. Shallot – 6 no. Grated coconut – 1 cup. Curry leaves – 1 spring. Salt – as required. Firstly crush ginger, shallot, bird’s eye chili, and salt. Add grated coconut and then grind it to a mixture without water. Our ginger chutney is ready. Remove to a plate and shape it into ball. 6. Roasted red chilly chutney (വറ്റൽ മുളക് ചുട്ട ചമ്മന്തി) Flame or coal roasted red chillies – 7 no. Grated coconut – 1 cup. Shallot – 6 no. Garlic – 2 pieces. Salt – as required. Firstly crush the red chillies, shallot, garlic, and salt. Add grated coconut and then grind it to a mixture without water. Our roasted red chilly chutney is ready. Remove to a plate and shape it into ball. 7. Bird’s eye chili chutney (കാന്താരി മുളക് ചമ്മന്തി) Bird’s eye chili – 15. Ginger – one small piece. Shallot – 6 no. Grated coconut – 1 cup. Lemon juice – 3 drops. Salt – as required. Firstly crush bird’s eye chili, ginger, shallot, and salt. Add grated coconut and then grind it to a mixture without water. Add lemon juice. Our bird’s eye chili chutney is ready. Remove to a plate and shape it into ball. 8. Shallot chutney (ഉള്ളി ചമ്മന്തി) Shallot – 1 cup. Dried red chilly – 10 no. Garlic – 3 pieces. Tamarind (Valanpuli) – One small piece. Curry leaves – 1 spring. Salt – as required. Heat the shallot without oil in the frying pan. Add red chillies and garlic. Mix it well until the raw smell fades away. Firstly crush the red chillies and salt, then add shallot, garlic, curry leaves, and tamarind. Grind it to a mixture without water. Our shallot chutney is ready. Remove to a plate and shape it into ball. 9. Curry leaves chutney (കറിവേപ്പില ചമ്മന്തി) Curry leaves – 1/2 cup. Grated coconut – 1/2 cup. Bird’s eye chili – 15. Lemon juice – 3 drops. Shallot – 6 no. Salt – as required. Firstly crush bird’s eye chili, shallot, curry leaves and salt. Add grated coconut and then grind it to a mixture without water. Add lemon juice. Our Curry leaves chutney is ready. Remove to a plate and shape it into ball. 10. Roasted Tomato chutney (തക്കാളി പൊള്ളിച്ച ചമ്മന്തി) Tomato – 3 no. Onion – 1 no. Red chillies – 6 no. Garlic – 5 cloves. Salt – as required. Heat some oil in a frying pan. Shallow fry the tomato, onion, and garlic. when the onion became brown remove the ingredients from the pan. Then fry the dried chilly. Peel the skin of the tomato. Firstly crush the red chillies and salt. Then add onion and tomato. Grind it to a mixture without water. Our roasted Tomato chutney is ready. Remove to a plate and serve with rice.

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