Green Chutney

1/2 tsp cumin seed 1/2 tsp mustard seed 1 bunch of coriander, large stems removed 1/4 small onion roughly chopped 1/4 C unsweetened grated coconut (or 1/2 C fresh coconut pulp) 1/2″ piece of ginger roughly chopped 2 Serrano chilies (or other spicy green chili) 2 lemons juiced salt to taste

Put the cumin seed and mustard seed in a small heavy bottomed pan and roast over heat until the spices are fragrant, but be careful not to burn them. The key is to keep the spices constantly moving in the pan by shaking it with a swirling motion.Put the spices in a spice grinder and pulverize.Add everything including the toasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste.Stored in an airtight container in the fridge your green chutney should last at least 1 week.

Ingredients:

1 big bunch of chopped Cilantro (green coriander) 3 green chopped chilies 3 tablespoons of lemon juice 1/2 inch ginger 1 1/2 teaspoon salt 1 teaspoon cumin seeds 1 teaspoon oil 1 teaspoon sugar Pinch of asafetida (hing)

Method

1. Blend all ingredients, except the cilantro, into a paste.2. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water.

The water will help in blending.3. Blend well and add more salt, green chilies, or lemon juice to taste.

Tips:

1. Using little oil and sugar help keeping the color fresh.2. You can make hari chutney in large quantities in advance and freeze it in ice cube trays.

When ready to serve, defrost as many cubes of hari chutney as needed. If you freeze the hari chutney immediately after preparing, the chutney will not lose its bright green color and freshness.

Variations:

Mix mint leaves with cilantro half and half (just use mint leaves no stems)

Recipes for Coriander Chutney

Basic Recipe

IngredientsCumin Seed, ½ teaspoonMustard Seed, ½ teaspoonCoriander, (large stems removed) 1 bunchSmall Onion, (chopped) ¼ Grated Coconut, ¼ cupGinger, (chopped) ½"Spicy Green Chili, 2Lemon Juice, 1 tablespoonSalt, as per tasteMethodRoast cumin and mustard seeds in a heavy bottom pan till the spices are fragrant. Just be sure not to burn the seeds.The best way is to keep stirring the seeds constantly so that they are well roasted.Let the spices cool down a little. Then, pulverize the spices in a grinder.In a blender, add coriander, mustard and cumin seeds, onion, coconut, ginger, green chili, lemon juice, and salt and blend until smooth.Add a little water to make the chutney smooth and a little less thick in consistency.Store the green chutney in an air tight container in the refrigerator.With Mint

IngredientsFresh Mint, 1 bunchFresh Coriander, 1 bunchGarlic Cloves, 5Ginger, 1" pieceGreen Chilies, 2Sugar, 1 teaspoonSalt, ½ teaspoonLime Juice, 2 teaspoonsMethodCut off the roots from coriander and thick stalks from mint bunch, and discard them.You will have about 1½ to 2 cups of both coriander and mint leaves.Peel garlic and ginger, and remove the stalk from chilies.In a blender, combine mint leaves, coriander, garlic cloves, ginger, green chilies, sugar, salt, and lime juice.You may have to add water to make a smooth paste.Chill the chutney for a couple of hours and serve.With Peanuts

IngredientsFresh Coriander, 1 bunchGarlic Clove, 1Fresh Ginger Root (minced), 1 tablespoonGreen Chili (minced), 1Peanuts, 1 tablespoonLemon Juice, 2 tablespoonsSalt, to tasteMethodRoast peanuts in a heavy bottom pan over low heat.Remove from heat and let the peanuts cool down a little.In a blender add peanuts, coriander, garlic, minced ginger root, minced green chili, salt, and lemon juice till a smooth consistency paste is made.Add 1 to 2 teaspoons of water to the chutney, if the chutney is dry.With Coconut

IngredientsCoriander Leaves, 1 cupGreen Chilies, 3 to 4

Grated Coconut, 4 tablespoonsOnion (finely chopped), 2Tamarind, lime sizedOil, 5 teaspoonsBlack Gram, 1 teaspoonMustard Seeds, 1 teaspoonCurry Leaves, 1 sprigMethodHeat oil in a heavy bottom pan, and add onions and green chilies to it.Fry onion till it is translucent.Add grated coconut to the onion and stir continuously.When the color of coconut changes, add coriander leaves and stir a little.Remove from heat and add salt to the mixture.Allow the mixture to cool for some time.In a blender, combine the mixture to make a coarse paste. You can add a little water, if required, while grinding.In a small wok, heat oil and add mustard seeds, black gram, and curry leaves, and stir-fry till fragrant.Remove from heat and temper the coconut mixture with oil mixture.If you do not have lime, you can still make the chutney using plain yogurt as well. The other variation is to make the chutney with tomatillo. This chutney goes well with sandwiches, burgers, seafood, vegetarian as well as non vegetarian barbecue, etc. It can also be served with tempered rice. You can skip green chilies, if you do not want to make the chutney spicy.

Coriander Chutney Preparation

Ingredients

Fresh coriander leaves – 1 cup (loosely packed) Coconut – ⅛ th of a full coconut Green chilli – 2 no Ginger – small piece Tamarind – small marble size (adjust as per your taste) Salt – as per taste For seasoning

o Mustard – ½ tea spoono Urad dal – ½ tea spoono Asafetida – pincho Curry leaves – fewo Sesame/any oil – ½ tea spoon

Method

Grind together coriander leaves, ginger, coconut, green chilli, salt and tamarind to a fine paste and give the seasoning

Coriander Chutney is a very tasty recipe which can be served with rice or south Indian recipes like

Dosa or Idli. Coriander Chutney can be used in Sandwich also. Please find below an easy Recipe for

this Chutney.

Ingredients

1 Bunch Chopped Coriander leaves

¼ Cup Grated Coconut

2 green chillies

2 roasted red chillies

½ tsp Ginger paste

½ tsp Garlic paste

1 small onion finely chopped

Juice of 1/2 a lemon

Salt to taste

Method of Preparation of Coriander Chutney

Blend all the ingredients in a mixie into a smooth paste. If necessary add little water or do a

seasoning.

A mint and coriander flavoured chutney which is great for sandwich spreads. Lemon juice enhances

the flavours of mint and coriander and prevents discoloration of the greens. Green chutney is probably

the most favourite Indian accompaniment. Chilas tikkis, dhoklas etc. are considered incomplete

without this chutney.

Ingredients

Coriander (Cilantro) leaves – 1 bunch Green chilies – 4 Roasted split gram (Roasted Chana Dal or Dalia) – 2 tablespoons Lemon juice – 2 teaspoons Oil – 1 teaspoon Salt – to taste

Instructions

1. Wash cilantro leaves properly (I did not remove stems).2. Mix all the ingredients except oil in blender.3. Grind them into smooth paste. Do not add any water otherwise

chutney becomes runny. (When you wash cilantro leaves there are few drops of water on it which is enough to grind) You need to push between to help the grinding process.

4. Then add oil and make one swirl.5. Your chutney is ready to serve.

Additional Info– You can store chutney in an air tight container in refrigerator up to 2 weeks. – You can freeze chutney for 1 month. (Use ice cube tray to freeze it. Once frozen store the cubes in container and use as required.) – You can use peanuts instead of Dalia.

Ingredients

Serves: 4 

1 bunch fresh coriander 1 clove garlic 1 tablespoon minced fresh root ginger 1 minced green chilli 1 tablespoon peanuts salt to taste 2 tablespoons lemon juice

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Method

Prep:10min  ›  Ready in:10min 

1. Blend all ingredients in a food processor until smooth. Add a few drops of water if the mixture is too dry.

IngredientsCoriander 1 Cup (16 tbs), chopped (1/2 bunch cilantro)

Mint 1 Cup (16 tbs), chopped (1/2 bunch pudina)

Garlic 5 Clove (25 gm), crushed

Ginger 1⁄2 Inch, chopped

Green chillies 3 , chopped

Salt To Taste

Mustard seeds 1⁄4 Teaspoon

Cumin seeds 1⁄4 Teaspoon

Urad dal 1⁄2 Teaspoon

Oil 2 Tablespoon

Directions

Heat 2 tbs oil in a skillet. When hot, add mustard seeds and allow them to splutter. Add cumin seeds,

urad dal and let them brown slightly.

Add cilantro, mint, crushed garlic, ginger, green chillies and salt . Mix well. Remove from stove and grind

to a smooth paste.

Serve as dip/side dish/condiment/sauce with Chaat.

Read more at http://www.ifood.tv/recipe/coriander_mint_chutney_0#W7I9CQLBPd4T0BiX.99

Ingredients

2 bunches of fresh coriander (cilantro), leaves with tender stem only 1 bunch of fresh mint, leaves only 1 cup red onion (or green onion) chopped 4 green hot peppers, seeds removed and chopped 3 cloves garlic (optional) 1 inch ginger root, chopped 1 tsp. salt (or to taste) 1 tsp. red chili powder (or black pepper powder) 1/4 small raw mango (good for making pickles)(optional) 2 tsp. lime juice

DirectionsPut all ingredients in a blender. Add a small quantity of water and blend until smooth.

Note: You can make this chutney by taking 3 bunches of mint or coriander. You will get chutney of different taste.

Indian Mango Chutney Recipe

Submitted by Shefali Pandya

Ingredients:

Mango, raw, 1, grated Sugar, equal to grated mango Salt to taste, about 1/2 tsp Black Pepper Red chili powder, 1/2 tsp

Preparation:

1. Heat a non stick pan and put the grated mango and stir it for a while until it becomes soggy. Add sugar and stir it well. Take the pan off from the heat and add salt, red chili powder and a pinch of black pepper. Stir it well.

Garlic Chutney Recipe

Submitted by Pooja Kashyap

Ingredients:

Garlic cloves, peeled & chopped, 1/2 cup Onion, 1 small, chopped Red chilies, dry, 10 whole Ginger, 1 inch chopped, Amchoor (mango powder), 2 Tbsp Coriander seeds, whole, 2 Tbsp 1 tsp Cumin seed , 1 tsp Salt to taste

Preparation:

1. Put all ingredients in a blender and blend until smooth without water. You can prepare chutney with the help of "sil-butta" or "kundi-sotta".

Coconut Chutney Recipe

Ingredients:

Coconut, grated, 1 cup Urad dal, 2 tsp Red chili Powder, 1 tsp Mustard seeds , 1 tsp Tamarind Powder or Amchur, 1 tsp Olive oil or canola oil, 2 tsp hing, a few grains Salt to taste

Preparation:

1. Heat 1 tsp oil in a pan and add urad dal and chilies. Stir for a minute and let it cool. Add the tamarind, hing, and coconut and grind to a paste .

2. Heat 1 tsp oil in a spoon and add mustard seeds. When the seeds become dark, add to the chutney.3. Tomato Coriander Mint Chutney Recipe4. Prep & Cooking: 20 mts5. Serves 3-4 persons6. Cuisine: Andhra7. .

8. Ingredients:9. 4 tomatoes, sliced10. 1/2 cup chopped fresh coriander 11. 12-15 mint leaves12. 1/4 tbsp cumin seeds13. 1/2 tbsp minappa pappu/split gram dal14. 2 green chillies 15. salt to taste16. 1 tbsp oil17. For the tempering/poppu/tadka:18. 1 tsp oil19. 1/2 mustard seeds20. 1 dry red chilli, tear21. pinch of hing/asafoetida/inguva22. 8-10 curry leaves23. 1 Heat 2 tsps oil in a non-stick pan. Add the cumin and let them brown. Add urad dal and

allow it to turn red. Add the slit green chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts. Remove and keep aside.2 In the same pan, add remaining oil, add the chopped tomatoes and on medium flame saute till the rawness of tomato disappears and the water evaporates (approx 7-8 mts). Remove and cool.3 Grind the cumin-urad dal-green chillis-mint-coriander leaves first and then add the sauteed tomatoes and salt, grind to a coarse paste adding a 2-3 tbsps of water. Remove onto a bowl.4 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli and curry leaves and fry for a few secs. Finally add the asafoetida and immediately add the seasoning to the ground pachadi. Serve with hot idlis or dosas.

Ingredients

2 cups chopped mint leaves (phudina)

1 cup chopped coriander (dhania)

1 large onion, sliced

1 to 2 tbsp lemon juice

1 tsp sugar

4 to 6 green chillies

salt to taste

Method

1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.

2. Refrigerate and use as required.

Preparation of Fresh Mint Chutney

Pudina or Mint Chutney is a green chutney which can be served along with Dosa, Idli, Samosa or

other fried snacks. Please find below the Ingredients and Method of Preperation of the same.

Ingredients

1 Bunch of Chopped Mint Leaves

1 Medium Onion finely chopped

½ tsp Garlic paste

½ tsp Ginger paste

2-3 Green Chillies

1 tsp Grated Coconut

2 tsp Lemon Juice

1 tsp Cumin seeds

1 tsp Channa Dal

1 tsp Urad Dal

Salt

Oil

Method of Preperation of Mint Chutney

Heat 1 tsp of Oil in a Kadai and add cumin seeds, urad dal, channa dal, green chillies and onion one

after the other and fry for 2-3 minutes. Add Mint leaves and grated coconut and fry for another 2

minutes. Put the ingredients along with the lemon juice and salt and blend it to a smooth paste. If

necessary you may add water or do a seasoning with oil, curry leaves, red chillies and mustard

seeds.

Ingredients Brinjal Chutney Andhra Style

Brinjal Chutney, or Vankaya Pachadi or Thogayil as it is popularly called, is a recipe I learned during

my stay in Andhra Pradesh. The people of Andhra are so fond on chutney and spicy recipes and

they are part of their everyday meal. For preparing this chutney roasted brinjal is used.

Ingredients for Baked Brinjal Chutney

1 Big sized EggPlant

1 Medium sized Finely chopped Onion

4-5 Green chillies chopped

3 tbsp tamarind paste

½ tsp jeera

4-5 garlic flakes crushed

1 small bunch coriander leaves finely chopped

Curry leaves

Salt to taste

2 Tbsp oil

3 dry red chillies

1 Tsp Channa dal

1 Tsp Urad dal

1/2 Tsp mustard seeds

1/4 tsp methi seeds

pinch of asafoetida

½ tsp turmeric

Procedure of making Roasted Brinjal Chutney

Clean the Egg plant thoroughly, brush some oil on top of it and roast it evenly on the stove top.

When cool, remove the charred skin and mash the flesh in a blender along with tamarind, jeera and

2-3 garlic flakes and set aside. Place a hard bottomed kadai on the stove and add one spoon of oil

and do a seasoning of channa dal, urad dal, methi seeds, crushed garlic and red chillies in low

flame. Add mustard seeds and asafetida and remove the seasoning from flame and keep aside. On

the same kadai add some more oil and fry chopped onions till the raw smell is gone. Add turmeric

and curry leaves to it and fry for a minute. Now add the mashed brinjal pulp which was kept aside to

the kadai along with chopped coriander leaves, green chillies and salt. Cook in low flame for 2-3

minutes. Now add the seasoning kept aside and mix well. Cook some more till oil separates and

remove from flame.

If you are not fond of garlic you can avoid it from the recipe. Roasted Brinjal Chutney is an excellent

side dish for Roti or Rice. It is also good dish to be served with the south Indian idli or dosa.

How to prepare Onion Chutney

Onions have been used from many centuries not just to add flavor to foods but also for medicinal

purposes. Onions are known to provide great relief for patients having chronic asthma, allergic

bronchitis, common coughs and colds etc to name a few. Onion is known as Vengayam in Tamil and

Ulli in Malayalam. Onion Chutney or Vengaya Thuvayal is a great side dish for south Indian

recipes like dosa and idli or as side dish for rice.

How to prepare Onion Chutney? Given are the ingredients and method of preparation of Vengaya

Chatni or Ullipaya Pachadi.

I ngredients of Onion Chutney

1 Cup Small Onions finely chopped

1 Medium Onion chopped

2 Red Chilies

Curry Leaves

Salt (as required)

Oil (as required)

Method of Preparation of Onion Chatni

Heat oil in a hard bottomed Kadai and fry the Onions, red chillies abd curry leaves till the Onions turn

into a golden brown color. Remove from heat and once cool add the mixture into a blender along

with the required salt and grind into a fine paste. Remember not to add water during the process as

water content is already there in the onion. Once done you may heat some oil in a kadai and add

this mixture and fry for a few more minutes in low flame till the water content in the chatni is gone.

Remove from stove and serve the Onion chutney with idly or Dosa.

Tomato Coriander Chutney

IngredientsRipe tomato 3

Coriander leaves 1 Bunch (100 gm)

Garlic 3

Salt To Taste

Oil 2 Teaspoon

Dry red chilli To Taste

Channa dal 1 Teaspoon

Urad dal 1 Teaspoon

Methi seeds 1 Teaspoon

Jeera 1 Pinch

Hing 1 Pinch

Mustard seeds 1 Teaspoon

Oil 1 Teaspoon

Nutrition Facts

Serving size

Calories 107 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 0.76 g3.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 154.8 mg6.5%

Total Carbohydrates 11 g3.7%

Per serving

Dietary Fiber 3.8 g15.4%

Sugars 4 g

Protein 4 g7.2%

Vitamin A 67.8% Vitamin C 43.3%

Calcium 6.5% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

Heat Oil in a Kadai . Add Dry Red Chillies, Urad Dal, Channadal, Jeera, Methi and Garlic.

Fry till golden brown and keep it aside.

Now fry Tomato Pieces till mushy and add coriander leaves and fry for a minute.

Cool it.

Grind this by adding Salt and Hing.

Temper with Mustard seeds and Curry leaves.

Have this With Hot Idlis, Dosas, Chappathis.

Mint Coriander chutney

Ingredients

Mint leaves – ½ cup Coriander leaves – ½ cup Onion medium size – 2 no Tomato sour – 2 no Green chilli – 4 no Garlic – 4 pods Roasted cumin seed powder – ½ tea spoon Red chilli powder – ½ tea spoon Sugar – ¼ tea spoon (optional) Salt – as per taste For seasoning

o Mustard – ½ tea spoono Black split gram or Urad dal – ½ tea spoono Curry leaves – fewo Cooking oil – 1 table spoon

Method

Chop and grind together all the ingredients nicely except items given for seasoning. Heat a pan with oil and do the seasoning; add the ground items and fry for one minute; cover

and cook for minimum 5 more minutes; remove when oil separates from the surface with nice aroma.

Tasty mint coriander chutney is ready.

Tomato Mint Chutney with No Coconut

Preparation time: 5 minutes Cooking time: 15 minutes Yields ~ 2 cups

Ingredients:1 cup of packed fresh mint leaves, chopped 2 ripe tomatoes, chopped 1 large (or 2 medium-sized) onions, sliced 1/2 cup of pottukadalai / roasted gram dal 3-4 of dry red chillies 1/4 tsp of asafoetida / hing 1 tbsp of oil 1/4 tsp of mustard seeds 1/2 tsp of urad dal Salt to taste

How I Made It:

1. Heat oil in a pan and add the mustard seeds. When they begin to pop, add the urad dal and fry until golden brown.

2. Add the onions and when they turn golden brown (about 4-5 mins), thrown in the red

chillies, torn into halves and the chopped tomatoes. Stir well and cook for another 5-6 mins until the tomatoes turn soft.

3. Add the chopped mint leaves and cook for 3 mins until the leaves wilt and soften. Then, add the roasted gram, salt, and hing. Mix well to combine all the ingredients together and remove from fire. Cool and grind without adding any water.

A delicious, simple and mild chutney that's bursting with mint flavour is now ready!

Notes:

- for a variation in flavour, replace mint with coriander leaves or curry leaves. You can also add some coriander leaves to this mint chutney but it's best to keep the herb flavours separate.

- store in a dry container in the refrigerator for up to a week or freeze for up to a month.

- you can add 2-3 cloves of garlic along with the onions when frying them, for more flavour

- goes well with rice, dosa, idli, rotis, and even bread, as a spread.

ONION CHUTNEY RECIPE

Ingredients:

1 cup peeled onions

6 -7 flakes of garlic

2 tbs channa daal (Bengal Gram)

5 red chilies or as per taste

Salt As Per Taste

1tsp mustard seeds

curry Leaves

little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

Heat oil, fry chilies, daal, garlic and the onions, till golden brown.

Grind with tamarind and salt.

Splutter mustard seeds and curry leaves, in oil and pour on top.

Serve with paratha or puri.

Onion Garlic Chutney

Big Onion - 1

Garlic flakes - 5

Red Chillies - 3 to 4

Tamarind - a big gooseberry size

Oil - 2 teaspoons

Salt - 1 teaspoon or as per taste

Method:

First chop the onion into big pieces.

In a frying pan, add oil, red chillies, onion, garlic and tamarind. Fry all the ingredients until a nice aroma comes out. Let it cool for some time and then grind it along with salt.

This chutney goes well with Idli or Dosai

GARLIC PICKLE

Garlic Flakes - 1 cup

Tamarind - small lemon size

Red Chilli Powder - 3 teaspoons

Turmeric Powder - 1/4 teaspoon

Asafoetida Powder - 1/2 teaspoon

Gingelly Oil - 4 to 5 tablespoons

Mustard - 1 teaspoon

Curry leaves - few

Salt - 2 teaspoons or as per taste

Jaggery powdered - 1 teaspoon

To fry and grind:

Coriander Seeds - 2 tablespoons

Cumin (Jeeragam) - 1 tablespoon

Fenugreek seeds - 1 teaspoon

Method:

Take four to five whole garlics, separate the flakes and peel the skin. For the pickle, use garlic with small size flakes (Naattu Poondu). If the flakes are big then cut it into two to four lengthwise. Take a cup of garlic flakes and keep aside.

Soak tamarind in water and squeeze out a cup of thick juice.

In a dry kadai put the coriander seeds, cumin and fenugreek one by one and fry till it slightly changes its colour. Cool it and powder it.

In thick bottomed kadai put the oil and when it is hot add mustard. When it starts pop up add asafoetida powder and curry leaves and then add garlic flakes. Fry the garlic till it become light brown. Add tamarind juice, red chilli powder, turmeric powder and salt. Mix it well and allow to boil. Then add coriander/jeera/fenugreek powder and stir well. Add jaggery powder and cook till it is thick.

Remove, cool it and store it in a jar. Goes well with Curd Rice.

Onion Garlic chutney

IngredientsOil 1 Tablespoon

Asafoetida 1 Pinch

Dry red chilies 2 (according to taste)

Garlic 4 Clove (20 gm)

Onions 1 , sliced

Tomato 2 , cubed

Salt To Taste

FOR TEMPERING

Oil 1 Teaspoon

Mustard seeds 1⁄4 Teaspoon

Cumin seeds 1⁄2 Teaspoon

Curry leaves 5

Nutrition Facts

Serving size

Calories 84 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.4%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 104.6 mg4.4%

Total Carbohydrates 8 g2.8%

Per serving

Dietary Fiber 1.8 g7.3%

Sugars 3.6 g

Protein 2 g3.1%

Vitamin A 15.7% Vitamin C 20.5%

Calcium 3.1% Iron 4.6%

*Based on a 2000 Calorie diet

Directions

MAKING

1. In a skillet, heat the oil and add in the dry red chillies, asafoetida, garlic and onions. Fry until the onion

is light golden brown and soft.

2. Add in the tomatoes and season with salt. Mix well and cook until the tomatoes are soft and the

mixture is moist. Remove from the stove and set aside to cool.

3. In a blender, add in the mixture and blend well until smooth.

4. Into the same skillet, heat oil and temper with cumin seeds, mustard seeds and curry leaves. Add in

the chutney and turn off the stove.

SERVING

5. Serve chutney with dosa, idli or vada

Read more at http://www.ifood.tv/recipe/chatpati-tamatar-pyaz-ki-chutney-tangy-tomato-onion-chutney#VcHR2KFDLHrKbWYo.99

IngredientsOnions 4 Medium

Garlic 4

Fenugreek seeds 1 Teaspoon

Cilantro/Coriander 1⁄4 Bunch (25 gm)

Tamarind 1⁄2

Jaggery 1⁄4 (lemon size)

Red chilli powder 2 Teaspoon

Oil 1 Tablespoon

Salt To Taste

Directions

In a thick pan, put oil and heat it.

Add fenugreek seeds, garlic pods, curry leaves and chopped onion.

Fry till onions turn to golden brown in colour.

Add red chilli pwdr, cilantro, tamarind, jaggery and salt.

Grind coarsely.

Onion chutney is a good combination with idli,dosa,paddu, roti, chapathi .

Read more at http://www.ifood.tv/recipe/onion_chutney#dpzKAG97wEspFRC0.99

IngredientsAvocado oil 2 Tablespoon

Mustard seeds 1⁄2 Teaspoon

Cumin seeds 1⁄2 Teaspoon

Ginger 2 Inch, chopped

Garlic cloves 2 Medium, chopped

Green chili 1 Medium, chopped

Onion 1 Medium, chopped

Turmeric 1⁄4 Teaspoon

Salt To Taste

Tomatoes 2 Medium

Baby eggplants 8 Small

Tamarind juice 1⁄4 Cup (4 tbs)

Sugar 1 Tablespoon

FOR GARNISHING

Green onions/Cilantro 1 Tablespoon, chopped

Nutrition Facts

Serving size

Calories 292 Calories from Fat 76

% Daily Value*

Total Fat 9 g13.3%

Saturated Fat 1.2 g6.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 118.2 mg4.9%

Total Carbohydrates 54 g18.2%

Dietary Fiber 25.9 g103.6%

Sugars 25.4 g

Protein 9 g17.6%

Vitamin A 18.4% Vitamin C 69.5%

Calcium 9.7% Iron 15.2%

*Based on a 2000 Calorie diet

Things You Will NeedBlender

Directions

GETTING READY

1. Soak tamarind pulp in 1/4 cup water for 20 mins. Strain to separate pulp from juice and set the juice

Per serving

aside.

MAKING

2. Heat oil in pan and in hot oil add mustard and cumin. Give them about 30 secs.

3. Add in ginger, garlic, green chili and onions. Stir to mix everything well with oil.

4. Add in salt and turmeric. Stir and cook for 3 - 4 minutes or until the onions change in color.

5. Add in tomatoes once onions become golden brown. Cook for 2 - 3 minutes and then add eggplants.

Cover and cook for 7 - 8 minutes. (You may add a little water if the mixture becomes sticky)

6. Add tamarind juice and sugar. Stir and turn off the heat. Let the mixture cool down completely.

7. Once cooled, transfer the eggplant mixture into a blender and blend everything to make a smooth

dip.

SERVING

8. Garnish with cilantro / green onions and serve as a spread in a sandwich or as a dip with pita bread or

even as a side dish with an Indian meal.

Read more at http://www.ifood.tv/recipe/eggplant-chutney-how-to-make-eggplant-chutney#SEXCixEH7isXJwf6.99

Onion Chutney

Ingredients1 cup shallots chopped4-5 dried red chilies  1tsp black gram dal/urad dal 1 tsp channa dal / bengal gram 1/4 tsp tamarind paste or marble sized pitted tamarindsmall pinch of asafoetidasalt to taste2-3 tsp of sesame oil (cold pressed)

Directions

Heat oil in a pan, add asafoetida, dals, dried chilies and shallots and sauté until the shallots are golden brown.

Add tamarind and sauté for a few more minutes.  Switch off the flame and let the mixture cool. Grind to a smooth paste.

Ingredients

2 teaspoon oil1 onions, roughly chopped10 cloves garlic, chopped1 tomato, finely chopped1/2 bunch coriander ( 125 g ) , wash & roughly chopped ( including stem )1/2 teaspoon red chilli powder1/4 teaspoon turmeric powder1/2 teaspoon salt ( or to taste )

Method

Heat oil in a pan. Add chopped onions, garlic and fry till light golden color.

Add chopped tomatoes, turmeric powder and red chilli powder. Saute on a low heat for 2 minutes.

Add chopped coriander and salt to taste. Mix all the ingredients well ( do not add water ).

Cover with a lid and cook on a low heat for 10 minutes ( till tomato - onion - coriander mixture thickens ).

Allow the mixture to cool naturally and make a smooth paste in a mixture ( Do not add water ).

Onion Chutney

INGREDIENTSOnions (chopped) -2 cups

Garlic -10 -12 flakesTamarind puree – ¼ teaspoonChanna dhal -2 tablespoonsUrad dhal -1 teaspoonCoconut-2 tablespoonsDry red chillies -6 -8Mustard seeds -1/4 teaspoonOil -3 -4 teaspoonsSalt to tasteCurry leaves –few

METHOD1.    Heat 3 teaspoons of oil.2.    Fry the dhals and red chillies well.3.    When they are golden brown, add the garlic , onions and curry leaves.4.    Add the salt and fry till the onions are slightly browned.5.    Add the coconut and sautee for a while.6.    Add the tamarind puree and stir well.7.    Cool .grind in a mixie with a little water.8.    Season the chutney with mustard seeds spluttered in hot oil.

BRINJAL CHUTNEY

Ingredients:

250 gms brinjals

2 tomatoes(optional, you can even prepare without tomatoes too)

5 to 6 green chillies

2 to 3 red chillies

1 tea spoon each rai, jeera and urad dal

2 tea spoons chana dal

few curry leaves

a lemon size tamarind ball

4 to 5 garlic flakes (optional)

1 tea spoon salt (as per taste)

coriander leaves and finely chopped onions for garnishing

2 table spoons of oil

Method:

Heat 1 table spoon  of oil in a pan.  Add rai, jeera, urad dal and chana dal.  Fry until they turn to golden color in a medium flame.  Remove from the pan and let the ingredients cool.  In the same pan (add some oil if needed) add green chillies, chopped brinjal pieces, tomatoes and tamarind. Add a tea spoon of salt (as per taste) and mix well.  Close the lid and cook in a medium flame until the brinjal pieces are cooked.

Switch off the flame and let cool.  First grind the fried and cooled dals, rai and jeera finely. Add garlic pods and grind again for a sec.  Now add the cooked brinjal pieces and grind coarsely (gently).   Take the chutney into a bowl.  

Heat 2 tea spoons of oil in  a pan.  Add rai, red chillies and curry  leaves.  When rai starts spluttering, switch off the flame and add the thadka to the chutney.  Brinjal Chutney (Vankaya Pachadi) is ready...........Garnish with fresh coriander leaves and finely chopped Onions.

Brinjal Chutney

Ingredients

Brinjal - 350 gmsRed chilly - 3 to 6 ( according to spice reqd)Turmeric powder - 1 tspTamarind - big gooseberry (nellikai) sizeSalt- to tasteOil

Mustard seedsUrad dhal - 1 tsp

Method:

1. Soak the tamarind in hot water for 15 min till it becomes soft. 2. Take the tamarind ball & keep it aside3. Chop the brinjals into small pieces4. Heat oil in a kadi and fry the brinjal pieces till it changes colour and becomes soft. Keep it aside & allow it to cool.5. In the same kadai  heat oil and fry urad dhal & red chillies till the dhal becomes light brown6. Grind the above with salt & tamarind & finally add the fried brinjals & make it into a fine paste7. Heat oil in a kadai, fry mustard seeds along with turmeric powder and add it to the paste8. Serve with idli,dosa & chappati

Eggplant Chutney

Eggplant/Kathirikai/Brinjal – 3

Tomatoes – 2

Onion – 1

Green chilly – 4

Oil (Sesame preferable) – 2 tspn

Mustard seeds – 1 tspn

Dry red chilly – 1 or 2

Urad dal – 1 tspn

Curry leaves – 5

Salt to taste

Water – 2 cups

Step 1.Wash the eggplants, tomatoes, green chillies and onions. Chop the eggplant, onion and tomatoes. Slit the green chillies slightly. When you are using large amount of brinjal, always cut them and put them into a bowl of water since they will turn black if exposed to air. Take the pressure cooker and add all the chopped vegetables – the eggplant, chillies, tomatoes (a handful), onions (a handful). We need little tomatoes and onions for tempering, so I used a handful while pressure cooking them. Add water. Be careful while adding water since after pressure cooking, the eggplant and tomatoes will give more water, so add water just until the level of vegetables in the cooker.  Add little salt.

Step 2.Pressure cook them for 2 whistles. Switch off flame.

Step 3.Meanwhile when the pressure is getting released by itself we’ll make ready for tempering the chutney. Place a dry wok in medium flame.

Step 4.When the wok is hot add oil. When the oil is nicely hot add the mustard seeds. Let the mustard seeds splutter thoroughly. Add urad dhal, and pinched red chilly.

Step 5.After 5 to 7 secs add in the remaining chopped onions and curry leaves. Fry the onion for 2-3 minutes

Step 6.In the meantime, open the cooker.

Step 7.Drain the water (reserve it for later cooking).

Step 8.Mash the vegetables nicely. When my mom makes this brinjal chutney at home, she used to call me at this stage, since I like to mash them with that keerai matthu (motar to mash cooked greens). When you’re making big amount just give a slight turn in a blendor but be careful if they’re hot. Cool them a little and then blend just for a second

Step 9.We’re still in the tempering process… once the onions are fried for 2-3 minutes, add in tomatoes and cook them well until the tomatoes become translucent. My mom does not add tomatoes while tempering. But I like to have them nicely soured so that it goes too good with Idlies and Dosas . So if you have a tongue for much of sourness then you can add a little more tomatoes.

Step 10.Once the tomatoes become translucent add in the mashed chutney. Switch off the stove. We do not want the chutney to boil. Mix them well.

Step 11.Mix in the water which we drained from the cooker. Add water according to the level of consistency you wish.

Step 12.Mix well. Check the salt. Chutney ready to be served.

VANKAYA PACHADI

Brinjals – ½ kg

To  be ground coarsely:

Oil: 2-3 tbsp

Bengal gram dal/senaga pappu/chana dal : 2tsp

Urad dal/minappa pappu :2 tsp

Mustard seeds/ avalu : ½ tsp

Cumin seeds/jeera : 1 ½ tsp

Methi seeds/fenugreek seeds/menthulu :1/4 tsp.

Dry red chillies : 3-4

Hing/asafetida : ¼ tsp

Green chillies : 3-4 or according to taste

Curry leaves : few.

Tamarind : size of a small lemon.

Garlic pods: 3-4(optional)

Turmeric: ½ tsp.

Salt : to taste.

For tempering:

Oil : 1-2 tbsp

Jeera : 1 tsp

Mustard seeds : 1/2 tsp

Hing : ¼ tsp

Curry leaves : few

The process of  making  this chutney can be broken down into three phases for easier understanding and remembering.

Phase 1:

The first step involves chopping the brinjals into small pieces and then frying them in a pan. I have used the round large brinjal for this purpose. I chopped the brinjal into 1” cubes. I then put some oil in a non stick pan, added the brinjal pieces once the oil was warm, covered and then cooked the pieces on low heat stirring occasionally. The idea is to see that the pieces get softened due to the heat inside the pan and the moisture inside from the brinjal pieces.

Once the pieces turn soft and change colour, remove the pieces from the pan and set them aside to cool

Phase 2:

The second phase would be making the coarse chutney powder.

Heat oil in a pan. As the oil turns hot add the chana dal and udad dal. Keep frying till the seeds change colour slightly. Now add mustard seeds, cumin seeds and red chillies. Keep stirring to ensure that nothing burns as it would turn the chuney bitter. Now add the hing and stir. Add the garlic pods, green chillies, curry leaves and turmeric. Mix everything well.

Allow this mixture to cool. Add the tamarind piece and grind it into a coarse paste. Make sure that there are no seeds in the tamarind. Alternately you can make a paste out of the tamarind by soaking it in lukewarm water and use that. (We are making a coarse powder because we would further grind after adding the brinjal pieces.)

To this coarse powder, add the brinjal pieces and salt and grind further. You can add red chilli powder also at this stage for extra heat. It depends on your personal choices and taste.

Remove the ground chutney and keep it aside.

Phase 3:

Prepare some tempering with jeera, mustard seeds hing and curry leaves and pour it over the chutney. Add some chopped coriander for garnishing. Mix well. Serve with rice.

If you want to be a bit more adventurous, you can try it with rotis and pulkas too.

BEERAKAI PACHADI

INGREDIENTS REQUIRED:

Ridge gourd : 1 big size – peeled and chopped

If the ridge gourd is fresh, you can just roughly peel the ridge gourd. The skin is supposed to be good in fibre and has nutritious value too. Some house holds retain whole of the skin and make a chutney out of it.

Onion : 1 medium sized roughly choppedGreen chillies : 3 to 4 or depending on taste cut in big piecesGarlic cloves : 4 to 5Corinader leaves : a bunchGround nuts : 1/2 cup roasted or fried in oilBengal gram dal/senaga pappu/chana dal : 2tspUrad dal/minappa pappu :2 tspFenugreek seeds/methi : 1/2 tspMustard seeds : 1/2 tspCumin seeds/jeera : 1 tspDry red chillies : 4 to 5Hing/asafotida: a pinchTurmeric powder : a pinchRed chilli powder: according to taste, optionalTamarind : small piece

METHOD:

Heat oil in a kadhai or a frying pan.When the oil is warm enough add the chana dal and udad dal and fry till the dals change colour slightly.Add the fenugreek/methi seeds and fry for a few seconds.Add the mustard seeds and cumin seeds. Allow them to splutter and fry. Add broken red chillies and continue frying.Add a little asafotieda powder and turmeric powder Fry for a couple of seconds.

Turn the heat off. Place this tempering in a food processor/ mixie and allow to cool down. Add the roasted the roasted/ friend groundnuts.

 Once the tempering is cooled down, grind it into a powder.

 

Soak the tamarind in warm water, make a pulp and keep aside.

Now in the same kadhai, heat some oil , add the onions and fry. The onion just need to change colour a little. Do not burn.

Transfer the onions into the mixie.

In the remaining oil, fry the garlic pods, green chillies and coriander leaves. .

Transfer them into the mixie and blitz couple of times so that you get a rough paste.

Add some more oil to the kadhai , fry the ridge gourd pieces. The pieces should turn a soft and fry slightly. The term we use is telugu is “magginchatam”.

Now to the mixie jar, add ridge gourd pieces, salt, tamarind paste, Chilli powder and blitz. Some people like their chutneys completely soft while others like to see some small pieces. Grind till you get the consistency of your choice.

Check for seasoning.

 

SERVING SUGGESTIONS:

Serve with hot rice topped with some ghee and curd on the side.

You can also try having this with some rotis

Oil : 3 to 4 tbspBengal gram dal/senaga pappu/chana dal : 2tspUrad dal/minappa pappu :2 tspFenugreek seeds/methi : 1/2 tsp

Cumin seeds/jeera      : 1 tspDry red chillies : 2 to 3 broken.

Hing/asafotida: a pinchGarlic pods : 10 to 15Green chillies : 2 to 3 or as required broken into 2(It is always good to use less number of chillies in the first attempt because different people are used to different levels of heat. Once you make the chutney for the first, you can add more number of chillies depending on the requirement).Curry leaves : a fewCoriander leaves: a few sprigsSalt: to tasteLemon juice: to taste

Heat oil in a frying pan. When the oil starts to get hot slightly add the bengal gram dal, allow to fry for a few seconds and add the urad dal. When the urad dal starts to change colour slightly, add the fenugreek seeds and allow to fry. Now add the cumin seeds and red chillies and fry. Add the hing too and allow all the flavours to comet together.

Add the green chillies and fry for a few seconds. Add the garlic pods and fry for a minute or so. We dont want the garlic pods to fry too much or change colour.Add the curry leaves and coriander and mix well. Add salt to taste.Allow the mixuture to cool down and grind into a paste in the food processor or mixie.  You can add lemon juice to the chutney before serving to zing up the flavour.

Serve with rice.