Pomegranate Chutney:

Pomegranate Chutney:

Ingredients:
 

Dry pomegranate seeds/anardana -4 tsp

Medium sized onion (chopped) - 1 Cup

Fresh coriander leaves, chopped - ½ Cup

Fresh mint leaves, chopped - ¼ Cup

Cumin or cumin powder - ½ tsp

Green chili, chopped - 1

A few drops of lemon juice

Organic unrefined cane sugar - as required

Chaat masala -½ tsp

Water for grinding the chutney - 4 tbsp

Black salt - as required

Instructions:

Wash the dry pomegranate seeds well in water.

Add all the ingredients in a blender with some water.

Grind them till smooth and serve the pomegranate chutney as a dip with pakoras, fritters, samosa or tandoori snacks.

The chutney stays well for 3-4 days in the fridge.

Red Chutney:

Red Chutney:

Ingredients:

Roasted chana dal- 2 tbsp

Garlic - 4-5

Seedlees tamarind -1 tsp     

Onion roughly chopped   

Salt as required

Some water to grind the chutney

2-4 dry red chilies, soaked in warm water for 30-40 mins (adjust as per your taste preferences and depending on the type of chilies). For a hotter version add 3 to 4 dry red chilies.
    

Instructions:

Take all the ingredients in a small blender or chutney grinder.

Add very little water and grind to a smooth paste.

Serve the red chutney with mysore masala dosa or any dosa.This chutney keeps good in the refrigerator for 1-2 days.

The above recipe will give a small bowl of chutney that is enough to be used  a   spread for 8-9 dosas.

Coriander Coconut Chutney:

Coriander Coconut Chutney:

Main Ingredients:

Tightly packed coriander leaves- 1 Cup

Fresh coconut- ¾ Cup grated

Green chili, chopped - 1

Inch ginger, chopped - ½

Chana dal  - 2 tbsp

Lemon juice - as required

Sugar- 1 tsp

Salt - as required

Mustard seeds -½ tsp

Urad dal - ¾ tsp   

Curry leaves - as required  

A pinch of asafoetida    

Oil- 1 tbsp

Instructions:

Grind all the ingredients mentioned under “main ingredients” with some water till smooth.

Taste the chutney and add more salt, sugar or lemon juice if required. stir well. heat oil in a small frying pan.

Add the mustard seed & urad dal.

Let the mustard seeds splutter and the urad dal get browned.

Add asafoetida and curry leaves.Fry for some seconds.

Pour this tempering mixture along with the oil, over the chutney and stir.

Serve coriander coconut chutney with idli, dosa or vada.

Nimmakaya Kobbari Chutney

ingredients

:1- Lemon
1-Dry coconut
3- Dry chillies
3- Garlic Pods
Salt to taste

Instructions

:

• Take dry coconut,dry chilli,garlic pods and grind it, then add salt to the powder.
• Make sure that you should not use water while making this powder.
• Then add the lemon juice to the coconut mixture.
• Now take a pan and pour oil and let it heat, then put mustard, urad dal, curry leaves and let fry till its turn in to brown color.
• At last add the coconut mixture to it. Nimmakaya Kobbari Chutney is ready.

Kerala Style Mango Chutney

Kerala Style Mango Chutney

Ingredients

Raw Green Mango -1 small
Grated Fresh Coconut -1cup
Small Onions -3, cut small
Red Chillies – 2
Salt – to taste
Curry leaves – 3
Coconut Oil -1 tsp

Preparation

Peel off the skin of the mango. Slice and cut the flesh of the mango into small pieces. Discard the seed. Grate coconut. Grind red chillies first, add mango pieces, coconut scrapings and grind. Again add small onions, curry leaves and salt. Grind it coarsely.
Lastly transfer it into a bowl. Add coconut oil to it. Mix well and mango chutney is now ready.
 

Raw mango chutney

This is the season for mangoes. Raw mangoes have a sour taste. Recipes with raw mangoes are very tasty. Dal and raw mango, raw mango chutney, raw mango rice, raw mango with till chutney and raw mango with moong dal chutney are some of them. 

Ingredients:

Raw mango-1big 
Mustard seeds-1/2 tsp
Black gram -1/2tbsp
Fenugreek seeds-1/4tsp
Hing or asafoetida-a pinch
Red chilies-10 
Oil-2tbsp

Procedure:

Heat oil in a wok add mustard seeds, black gram, fenugreek seeds. When black gram turns to light brown colour switch off the stove and add red chilies and add asafoetida.
Peel the skin of raw mango and cut it into small pieces. Keep it separately.

Take some portion of toasted red chilies, mustard seeds and black gram and fenugreek seeds in a blender to make fine powder. 

Add this powder to the above cut mango pieces. Add the remaining portion of tadka to it. 

This chutney will have spicy and sour taste. It’s really mouthwatering.

Vamkaaya pachchdi(chutney with brinjal)

Ingredients:

Vamkaayalu (brinjals)-2medium sized

Tomatoes-2small sized

Green chili-1

Oil-2tbsp

Red chilies-6

Mustard seeds-1tsp

Black gram-1tsp

Asafoetida-a pinch

Turmeric-a pinch

Salt-to taste

Tamarind-1/2tbsp

Procedure:

Heat 1tbsp oil in a wok put mustard seeds, black gram. When splutter add red chilies, asafoetida.

 This is the tadka for the chutney.
 Heat 1tbsp oil in a separate wok add brinjal cut into small pieces, tomatoes and green chili. Cook for 5 to 10 minutes. When the brinjal turn soft, take it in a plate to cool. 

Take half portion of tadka and brinjals, tomatoes, turmeric and tamarind in a blender and blend it. Just blend it once.Do not grind it too much.

Kandi Pachchadi (chutney made with red gram/toor dal)

Kandi Pachchadi (chutney made with red gram/toor dal)

Preparation of kandi pachchadi is very easy. This recipe is very taste and go well with steamed rice. If we add menthi majjiga or thin butter milk added with some more healthy ingredients, it will be very tasty. 

Ingredients:

Red gram (toor dal) – 1 cup
Red chilies- 10 or according to their taste
Garlic cloves – 5 
Tamarind pieces – 2 or 3
salt – to taste
Ghee – 1tbsp

Procedure:

Heat ghee in a fry pan and fry red gram and red chilies till they turn to brown colour.

 Fry them in low flame so that dal will not burn too much. Allow it to cool. 

Add tamarind pieces, garlic clove and salt to it.
Blend all of them in blender adding little water.

Pudina pachadi(mint chutney)

Pudina pachadi(mint chutney)

Ingredients:

Pudina(mint leaves)-5cups

Oil-4tbsp

Black gram-2tbsp

Mustard seeds-1tbsp

Red chilies-6 

Asafoetida-a pinch

Tomato-2 (cut into pieces)

Garlic-5cloves

Salt-to taste

Tamarind-1tbsp

Preparation:

Roast pudina leaves

Heat oil in a kadai add black gram, mustard seeds,red chilies and asafoetida. 

Roast tomatoes along with tadka. 

Take a little tadka along with red chilies in a grinder, add tamarind, salt and make a smooth paste.

Add pudina, tomato pieces and garlic and make smooth paste.

Tomato Chutney

Ingredients:

Tomatoes-6 large
Mustard seeds-1tbsp
Black gram-1tbsp
Red chilies-10
Green chilies-2
Oil-2tbsp
Salt-to taste
Tamarind-25grms

procedure:

Cut tomatoes.

Put cut tomatoes and green chilies in a kadai and fry them in the oil till they become soft. 

Keep them aside and allow them to cool. Heat oil in the same kadai again and add mustard seeds, black gram. When they start splutter add red chilies and take the tadka away from fire.

When this tadka and tomatoes cooled, blend them in the blender.

This tasty chutney goes well with hot rice and dosa.