Tomato onion chutney

• Onion – 3 nos (Roughly chopped)
• Tomato – 1 nos (Roughly chopped)
• Tamarind – ¼ size of lemon
• Garlic – 2
• Red chilly - 2
• Asafetida – a pinch
• Mustard seed – 1 tsp
• Urad dal – 1 tsp
• Curry leaves
• Oil – 1 ½ tsp
• Salt – to taste

1. In a kadai add 1 tsp oil, onion, tomato, tamarind, garlic, red chilly and asafetida. Fry it nicely till the raw smell goes.
2. In the mixer grind in finely. Transfer to a vessel.
3. In a kadai add remaining oil; let it heats after that add mustard seeds, urad dal, and the curry leaves. Pour this over the chutney now it is ready to serve.

Peanut Chutney

• Peanut – ½ cup
• Tamarind – small goose berry size
• Garlic pod – 2
• Red chilly – 2
• Asafetida – a pinch
• Salt – to taste
• Oil – 1 or 2tsp
• Mustard – 1tsp
• Urad dal – 1 tsp
• Cumin seeds – ½ tsp
• Curry leaves – as required

1. In a kadai heat 1 tsp oil, add the peanuts, red chilly, garlic and tamarind. Fry it well.
2. After it became cool, grind it with asafetida, salt and little water. Transfer to a vessel.
3. In a kadai heat the remaining oil for tempering with mustard, urad dal, cumin seeds and curry leaves.
4. Now pour over the chutney and serve it with idly, dosas, chapatti etc

Green chutney or Mint Coriander chutney

The main ingredient for this chutney is mint and coriander. This is spicy chutney used as a side dish for dosa, idly, pakoras, samosas etc.

• Coriander leaves – 1cup
• Mint leaves – 1 cup
• Tamarind – small piece (without seed)
• Green chilly – 2 or 3 up to your taste
• Salt – to taste

1.      In a mixer grind every thing to a fine paste.

2.      Taste the salt and keep in the fridge.

Brown chutney or Sweet chutney

This chutney is made of tamarind, jaggery, dates etc. This can be used for any chat item like Pani Puri, bhel puri, sev puri, aloo tikki, and even you can eat for chapatti, puri, samosas etc, as a side dish.

• Tamarind – ½ cup(seedless)
• Dates - ½ cup(seedless)
• Jaggery - ½ cup
• Red chilly – 2 or even 3 also up to your taste
• Dry ginger – ½ tsp (Sounth powder)
• Cumin seed powder – 1tsp
• Coriander seeds – 1 tsp
• Black salt – to taste (Kala namak)

1. On the stove, keep a wok add tamarind, dates, jaggery and dry chilli with some water.
2. Let it boil for 5min.
3. Let it cool.
4. Now in a mixer add this with all other ingredients.
5. Make a nice paste and filter it and taste it, if you requires any thing you can add now.
6. Store this chutney in a air tight bottle and use it for any thing as a side dish.

Methi chutney

Methi chutney! it will be acquired in taste. No not at all. If you have it onceyou will think of making it again & again.In this recipe toor dal will change the taste.

• Fenugreek or Methi leaves - 1 cup
  


• Yellow pigeon peas or Toordal - 1/2 Cup


• Tomato - 2 medium


• Red chilly - 2


• Pepper - 1tsp


• Cumin seeds - 1tsp


• Coconut - 1Cup


• Salt - to taste


• Oil - 1 tsp

1. In a wok put 1 tsp of oil and fry the methi leaves and tomatoes separately.


2. In another pan dry roast toor dal, dry chilly, pepper and Cumin separately.


3. Now in the mixer grinder first grind the dry roasted ingredients then the fenugreek leaves and tomatoes.


4. Now it is ready to serve.

Tamarind chutney

It is a sweet and sour chutney which is very famous in North India. It can be used as a dip with chat item, all kind of tikkis, Dahi vadas, samosa, pakodas and etc. You can store this in refrigerator from one to two months.

• Tamarind - 1 cup (Pulp)


• Sugar - 2 tsp
  


• Salt - a pinch


• Red chilly powder - 1/2 tsp


• Black salt - a pinch


• Cumin powder - 1/2 tsp

1. In a wok put all the ingredients and boil it nicely.


2. When the pouring consistency comes, it is ready.

Coconut Chutney

It is a simplest chutney which can be made by every one. We can keep this chutney out till afternoon nothing will happen because while grinding  we have added mustard seed, garlic and ginger in it.

• Grated coconut - 1cup
• Green chilly - 3 to 4 (your taste)
• Garlic - 2pods
• Ginger - a small piece
• Mustard seeds - 1tsp
• Coriander leaves
• Tamarind & salt - to taste
• Oil - 2tsp
• Mustard seeds - 1tsp
• Cumin  - 1/2tsp
• Curry leaves - 2 to3
• Asafoetida - a pinch
• Black gram or Urad Dal - 1/2 tsp
• Dry chillies - 2no. (broken in to 2 pieces)

1. Grind Coconut, Green chilly, garlic, ginger, mustard seed, tamarind, salt and coriander leaves. Make as a fine paste by adding little water.
2. Take this chutney in a bowl.
   
3. In a pan put oil,When it is hot add mustard seed.
4. When it started cracking add zeera, black gram, curry leaves and dry chilly.
5. When all become brown switch of the stove and now add asafoetida.
6. Pour this tempering over the chutney. Now ready to eat with idily, dosa, chapati ...