Chutneys are a staple in every Indian kitchen because of their ability to add instant flavor to anything. They’re quick and easy, full of flavor, and versatile. However, chutneys, especially dry chutneys can be tricky to make, more so when it comes to the texture… who wants to have big pieces of garlic or barely ground chilies when you’re dipping in your batata vada, right? That’s why choosing the perfect mixer grinder becomes essential. And there’s no better mixer grinder out there than the Hafele Cuatro 1000 and its small jar, which is specially designed to grind spices and dry ingredients, so you get the perfect texture, every time.
The Cuatro 1000 is equipped with Vacuo Technology and with a push of a button, helps remove the air responsible for the oxidation of food and the subsequent depletion of micronutrients in blended food. This technology allows you to maintain the food’s nutrient levels (which keeps your chutneys fresher for longer) and makes the Cuatro 1000 one of the best mixers out there.
Keep reading to find out our favorite chutney recipes to make with the Cuatro 1000!
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Dry Garlic Chutney Recipe
A perfect companion for all the times you crave a little extra kick of taste, dry garlic chutney is a favorite when it comes to fried snacks. And while it’s one of the easiest ones to make, it’s also one of the trickiest, what with getting all the garlic finely ground, leaving behind no pieces. That’s where the Victus- stainless steel cross blades of the Cuatro 1000 come in handy. They find every clove and grind it up perfectly, you end up with a smooth, fully textured chutney!
What you need:
- Garlic – ¼ cup, peeled and roughly chopped
- Oil – 2 tablespoons
- Coconut – ¼ cup, dried and grated
- Peanuts – 1/3 cup, roasted
- Chilli powder – As per taste
- Salt – As per taste
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How do you make it?
- Heat the oil in a pan and roast the garlic till it turns slightly brown and the raw smell goes away.
- In the same pan, roast the grated coconut and peanuts separately.
- Once they are cooled down fully, combine them all along with salt and chilli powder into the mixer grinder and blend into a coarse powder!
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Coriander chutney Recipe
A twist to the coriander chutney everyone knows and loves, the dry version of it is equally punchy and makes a delightful addition to rice or any other dish that needs something on the side. And the Vacuo Technology in the Cuatro 1000 works to maintain its nutrient levels without depletion, which means your chutney stays fresher for longer!
What you need:
- Coriander seeds – 1 cup
- Peppercorns – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Garlic – 1 clove
- Coconut – ½ cup Dry and grated
- Red chillies – 5-7
- Curry leaves – 10-15
- Tamarind – Same amount as a small lemon
- Salt – To taste
How do you make it?
- In a pan, dry roast the coriander seeds
- Set aside to cool
- In the same pan, dry roast the cumin seeds and peppercorns
- Set aside to cool
- Next, dry roast the coconut, red chillies, curry leaves and garlic clove. Once they are done, turn off the gas, add the tamarind and dry roast it in the residual heat till all the moistness goes away.
- Transfer all these ingredients into your mixer jar and grind to a coarse/fine powder
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Gunpowder Chutney Recipe
Flavoursome and absolutely everyone’s favourite, gunpowder chutney is the perfect accompaniment for everyone’s favourite South Indian snacks, be they dosas, vadas, idlis or even upma. But as delicious as this chutney is, its taste is also polarising because getting the balance of spices right is crucial. One wrong measurement and the entire thing goes to waste. Luckily, with a mixer grinder like the Cuatro 1000, that’s never going to be a problem because of its Victus- stainless steel cross blades.
What you need:
- Urad Dal – ¼ cup
- Chana Dal – ¼ cup
- Dry red chillies – 4-5
- White sesame seeds – 2 tablespoons
- Asafoetida (Hinng) – ½ teaspoon
- Curry Leaves – 20-25
- Salt – To taste
How do you make it?
- In a heavy kadhai, dry roast the urad dal until it becomes golden brown, Set aside to cool
- In the same kadhai, dry roast the chana dal until it becomes golden brown , Set aside to cool
- Next, dry roast the sesame seeds until they pop and change colour, Set aside to cool
- In the same kadhai, add ½ teaspoon of oil
- On the lowest flame, add the red chillies to the pan and roast them
- Once you get the pungent aroma, add the curry leaves and continue to roast until the leaves get crisp
- Turn off the flame and add the asafoetida and salt and mix it well
- Let the mixture cool
- Add all the ingredients into a mixer grinder jar and blend (in intervals) into a smooth powder
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Peanut Chutney Recipe
Peanuts are a great snack, but they’re even better in a chutney! And no, we don’t mean peanut butter. Peanut chutney comes with a great nutty flavour that pairs well with most Indian fried snacks. But here’s the thing, while it tastes great, unless you have the best mixer grinder there is, you’ll end up spending way too much time with the appliance trying to get the perfect consistency. That’s why, the Cuatro 1000 comes with a digital speed display so that you can control how quickly the blades move efficiently to give you the perfect chutney, every time.
What you need:
- Roasted peanuts – 1 cup
- Dry red chillies – 5-7 pieces
- Garlic cloves – 2-4
- Cumin seeds – 1 teaspoon
- Kashmiri chilli powder – 1 teaspoon
- Salt - To taste
How do you make it?
- In a pan, dry roast the dry red chillies and cumin seeds separately
- Once cool, add them and the remaining ingredients into a blender jar and grind till it becomes a coarse powder
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Kadipatta Chutney Recipe
Curry leaves are extremely beneficial when you don’t pick them out of your plates. They’re great for digestion and an even better way to get clear skin and shiny hair. And grinding it up into a chutney and eating it with your favourite snacks is a great way of incorporating curry leaves in your diet. But the problem in making it, is that there are too many textures which don’t always go well together in a mixer grinder. Not with the Cuatro 1000, though. With its Victus stainless-steel blades and Vacuo Technology, not only does the chutney get ground perfectly, but it stays fresher, too!
What you need:
- Curry leaves - 2 cups washed and dried thoroughly
- Urad dal - 2 tablespoons
- Chana dal - ¼ cup
- Coriander seeds - 1 teaspoon
- Tamarind – A small piece
- Dried Red Chilli - 4
- Grated coconut – 1 tablespoon
- Asafoetida (hing) - A pinch
- 2 tablespoons oil
- Salt to taste
How to make it?
- In a pan, dry roast the curry leaves until they become nice and crisp on a low flame
- Set the curry leaves aside to cool
- In the same pan, heat some oil and add the chana dal, urad dal, and coriander seeds. Roast till the dal becomes golden brown
- Add the tamarind and the grated coconut. Roast until the coconut turns brown
- et aside for the mix to cool
- dd all the ingredients to the mixer grinder jar along with the asafoetida and salt and grind into a fine powder
So, what chutney are you grinding today?