Chutney

Tomato & Onion Chutney :

Ingredients:
Chopped tomatoes - 5-6
Chopped onion - big 1
Dry grated coconut - 3-4 tsp
Green chillies – 8-10
Garlic cloves – 8-10
Cumin seeds – 1tsp
Ground nuts (fried and skin removed) – 1tsp
Puffed channa – 1tsp
Coriander leaves
Curry leaves
Salt to taste
Jaggery as per taste

For Tadka:
Oil – 1tsp
Mustard seeds – ½ tsp
Curry leaves

Method:
1. Fry tomatoes, onions, green chillies, garlic, cumin, dry coconut, puffed channa and curry
leaves with little oil, till it becomes golden brown.
2. Grind all the fried ingredients with salt, coriander, fried ground nut and jiggery to fine
paste.
3. Heat oil in a frying pan and add mustard seeds, when it splatters add curry leaves.
4. Add the tadka to above mixture.

Tomato & Onion Chutney 1 :

Ingredients needed
Tomatoes -3
Onions -2
Red chillies - 4
Coriander leaves - few or 1 tbsp finely chopped
Oil - 2 tsp + 1 tbsp

For the seasoning

Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few tender ones

Preparation

Chop onions and tomatoes into medium sized pieces.

Method

Heat 2 tsp of oil in a pan, saute red chillies for a few seconds (take care not to burn it) and remove it from the pan.

In the same pan, add onions and saute until onions turn transparent.

Then add tomatoes, coriander leaves and cook until tomatoes become slightly mushy.(you do not have to cook fully as we are going to cook again after grinding it)

Allow the mixture to cool. Once it cools, grind it along with red chillies and salt needed.(not too smooth paste)

Heat 1 tbsp of oil, add mustard seeds, when it splutters, add urad dal and curry leaves.

When dal turns golden brown, add the ground chutney and cook until oil separates.

Coconut Chutney

Ingredients:
Freshly grated coconut-1 cup
Green chillies-2-3
Ginger-1" piece,crushed
Garlic-2 small cloves
Tamarind pulp-2tsp
Coriander-2tbsp
Curryleaves-2-3leaves
Puffed channa-1tbsp
Salt to taste


For Tadka:
Oil-2tsp
Mustard-1tsp
Urad dal-1tsp
Dry chillies-2-3
Hing-pinch


Method:
Grind all the above ingredients into fine paste adding little water.
Heat oil add mustard when they begin to splutter add urad dal,.hing and chillies fry until golden brown and add to the above chutney.
This tasty delicious chutney goes with dosa,idli and with many more dishes...enjoy

GREEN Chutney

Ingredients:
Fresh coriander- 1cup
Fresh mint-1/2cup
Jeera -1tsp
Green chillies- 3
Lemon juice-1
Salt to taste

Method:
Grind all the ingredients to fine paste.

RADDISH CHUTNEY Recipe 

INGREDIENTS

• Raddish - 1
• Coconut - 1\2
• Salt
• Green chillies - 2
• Tamarind - very little

 

METHOD

1. Grate coconut and raddish.

2. Chop green chillies.
3. Grind coconut, raddish, green chillies, salt, tamarind.
4. Serve with rice and sambhar.

 

TOMATO & ONION CHUTNEY Recipe 

 5 - 7 Minutes  5 Persons

 

  INGREDIENTS

• Tomatoes - 4 (cut into 2 inch cubes)
• Onion - 2 (cut into 2 inch cube)
• Red chillies - 2 to 3
• Green chillies - 2 to 3
• Tamarind paste - 2 tsp
• Oil - to fry
• Jeera - 2 tsp
• Mustard seeds - 1 tsp
• Split urad dal - 2 tsp
• Chana dal - 2 tsp
• Hing - 1\4 tsp
• Curry leaves - 2 tbsp
• Coriander leaves - 2 tbsp
• Salt to taste

 

  METHOD

1. Heat oil in a Pan. Saute the onions and jeera till they turn golden     brown.

 Remove and keep aside. Fry the tomatoes.

2. In a separate pan, heat oil and prepare the seasoning:

Add     mustard seeds, urad dal and chana dal.

Grind the red and green     chillies with salt and tamarind paste.

3. Add the fried tomatoes and onion and grind to a find paste.

Add     curry leaves, coriander leaves and the seasoning and run the     mixer for 2 minutes again.

4. Remove and serve with chapathi, idli or dosa. It can also be mixed     with hot rice and ghee.
Optional : Ginger and garlic can also be added.

TOMATO & ONION CHUTNEY Recipe 

Coriander (Kothamiri) Chutney

Ingredients:

• 2 cups packed fresh Coriander leaves
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind

For the tempering:

• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
2. Grind the fried green chilies, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
3. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
4. Serve with hot idlis and dosas.

Horse Gram Chutney

Horse gram chutney goes well with Rice and Chapathis.  Horse gram is a good source of Iron.  In some part of India this is mainly used to feed Horse.  This whole grain is also used in Ayurvedic cusines. 

Ingredients:

• 1/2 cup packed fresh Coriander leaves
• 1 cup grated fresh coconut
• 1 tbsp Horse gram
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Horse gram in a pan for 2 to 3 mts, till it gives a nice aroma and the colour turns dark brown.
2. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds and keep aside.
3. Grind the fried green chilies,Horse gram, grated coconut,Cliantro leaves along with salt, tamarind to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
5. Serve with hot idlis and dosas.

Ginger Chutney

Ingredients:

• 2 to 3 ginger pieces
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds,
2. Grind the fried green chilies, grated coconut,ginger pices, tamarind along with salt, to a coarse paste adding a few tbsps of water.
3. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
4. Serve with hot idlis, dosas.

Mint Chutney

Mint chutney is the preferred chutney with dosa, however usually we don't get this combo in  restaurants . Mint can also be used dry or fresh, but fresh mint is always preferred.  It goes well with Rice, Dosas, Akki Rotti, Idlis and Chapathis.  If you are planning to have this with rice make sure to add more chillies than mentioned below to compensate for the sweetness of rice and add ghee for flavor.

Ingredients:

• 2 cups packed fresh Mint leaves
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• 1 tsp split gram dal
• 1 tsp urad dal

• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color. 
2. Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds, add mint leaves and 5 mts on medium heat. Remove and keep aside.
3. Grind the fried green chilies, grated coconut,Mint leaves, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.  

   

Raw Tomato Chutney

Ingredients:

• 3 Medium sized green raw tomatoes ( cut each tomatoe into 8 to 10 pieces)
• 6 dry red chillis
• 1/12 tbs of oil
• 1/2 tbs jaggery
• 1 tbsp of urad dal
• 1 tbsp of Channa dal
• 4 tbsp grated fresh coconut
• salt to taste

For the tempering:

• 1/2 tsp split black gram (Uddina Bele)
• 1/2 tsp chana dal (kadale bele)
• 1 dry red chilli, de-seed and tear (optional)
• 1/2 tsp oil8-10 fresh curry leaves
• pinch of hing/asafoetida (optional)

1. Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
2. Heat oil in a pan. Add mustard seeds and let them pop, add chopped tomatoes and fry till tomatoes become mushy.
3. Grind dry red chillis, grated coconut, fried channa dal, blackgram dal, fried raw tomatoes, jaggery, salt and add little bit water.
4. Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
5. Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Raw Onion Chutney

Ingredients:

• 1 Medium sized green raw Onin (cut onion 8 to 10 pieces)
• 6 dry red chillis
• 1/12 tbs of oil
• 1 tbsp of urad dal
• 1 tbsp of Channa dal
• 4 tbsp grated fresh coconut
• 1 tbsp tamarind paste
• Salt to taste
• For the tempering:
• 1/2 tsp split black gram (Uddina Bele)
• 1/2 tsp chana dal (kadale bele)
• 1 dry red chili, de-seed and tear (optional)
• 1/2 tsp oil8-10
• Fresh curry leaves
• pinch of hing/asafoetida (optional)

1. Fry channa dal and black gram dal in a pan without oil, till it turns golden red color.
2. Grind dry red chillis,tamarind paste, grated coconut, fried channa dal, blackgram dal, raw onion, salt and add little bit water.
3. Heat oil in a pan. Add mustard seeds and let them pop, add the split gram dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds.
4. Pour this seasoning over the Chutney and combine. Serve with hot steamed rice and ghee or coconut oil.

Ridge Guard Chutney

Ingredients:

• 1/2 medium sized Ridge Guard (cut into 2 equal half’s, take only half portion cut into small pieces)
• 3/4 cup grated fresh coconut
• 3-4 green chillis
• Salt to taste
• 1 tbsp tamarind paste
• 1 tsp split gram dal
• 1 tsp urad dal
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Fry Urad dal and split gram dal in a non-stick pan without adding oil, till it turns golden brown color.
2. Heat half a tbsp of oil in a non-stick pan, add the slit green chilies and saute for a few seconds, add Ridge Gouard pieces and saute for 5 mts on medium heat. Remove and keep aside.
3. Grind the fried green chillies, grated coconut,Ridge Gourd pieces, urad dal, channa dal, tamarind along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
5. Immediately add this seasoning to the ground paste. Serve with hot idlis,dosas, chapatis and rice with ghee.

Raw Mango Chutney (Mavinakayi Chutney)

Ingredients:

• 1/2 medium sized Raw Mango (cut into 2 equal half’s, take only half portion cut into small pieces)
• 1 cup of grated fresh coconut
• 6-7 Green chilies
• Salt to taste
• 1/4 of fenugreek (Methi seeds)
• For the tempering:
• 1/2 tsp oil
• 1/2 mustard seeds
• 1/2 tsp split gram dal
• 5-6 curry leaves
• pinch of asafoetida (optional)

1. Heat half a tbsp of oil in a non-stick pan, add the slit green chillis and saute for a few seconds and keep aside.
2. Fry Methi seeds in half tbsp of oil for few minutes till it turn golden brown.
3. Grind the fried green chilies, Mango pieces, Methi seeds, grated coconut along with salt, to a coarse paste adding a few tbsps of water.
4. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida.
5. Immediately add this seasoning to the ground paste. Serve with hot idlis, dosas, chapatis and rice with ghee.