ONION CHUTNEY

Ingredients:
1 big Onion
3-4 clove Garlic
1 tbsp Chana Daal
Red Chillies to taste
Salt to taste
Tamarind to taste
1 tsp Mustard Seeds
5-6 Curry Leaves
Oil

Recipe:
Soak tamarind in little water.
Chop garlic, red chillies and onion.
Heat oil in pan. add chillies, chana daal, garlic and onions. Saute till onions are golden brown.
Let it cool, then grind with tamarind and salt.
Take it out in a bowl.
Heat 2 tsp oil in a pan, add mustard seeds and curry leaves. Pour on the top of chutney.
Chutney is ready to serve.

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COCONUT & CHANA DAAL CHUTNEY

Ingredients:
1 cup fresh Coconut
1 cup Bhuna Chana Daal
Green Chillies to taste
1/2 inch Ginger
1/2 pinch Asafoetida (optional)
2 tbsp Curd (optional)
1 sprig Curry leaves
2 tsp Mustard Seed
1 tsp Split Urad Daal
2 tsp dessicated Coconut
4 tsp Oil
Salt to taste

Recipe:
Grind fresh coconut, chana daal, green chillies, ginger, asafoetida, 5 curry leaves and salt finely with 2 tbsp water.
Add more water if required. If using curd then consistency should be thick.
Take out the paste in bowl and add curd and whisk well.
In a pan take oil, heat on high flame. Add urad daal, mustard seed and curry leaves. Saute and remove from heat. Add dessicated coconut and pour over the chutney.
Serve with Dosa / Idli.


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MINT & MANGO CHUTNEY

Ingredients:
1 cup fresh Raw Mangoes, diced
1/4 cup Mint Leaves
1 medium Onion, chopped
2 Green Chillies or to taste
Sugar to taste
Salt to taste

Recipe:
In a blender put diced raw mangoes, mint leaves, onion, green chillies, sugar and salt.
Grind them together to a fine paste.
Serve with any thing.


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PEANUT CHUTNEY

Ingredients:
1 cup Peanuts, roasted
4 green chillies or to taste
1/2 cup coriander leaves
1 tbsp Dry Mango Powder or to taste
Salt to taste

Recipe:
Cut green chillies in big chunks.
Roughly chop Coriander leaves.
Put coriander leaves, green chillies and peanuts in a blender and make paste with the help of little water.
Take out the paste in a bowl and add salt and dry mango powder. Mix well.
Peanut chutney is ready.

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TOMATO & SPRING ONION CHUTNEY

Ingredients:
2 cup Tomatoes, finely chopped
1/2 cup Spring Onion Bulb, finely chopped (white part)
3-4 Garlic Cloves, finely chopped
2 Whole Dry Red Chillies, soaked overnight
1 tbsp Spring Onions, finely chopped (green part)
1 tbsp fresh Coriander, finely chopped
2 tsp Oil
1 tbsp Sugar or to taste
Salt to taste

Recipe:
Heat oil in a pan. Add onions and garlic and saute in medium heat until they are light brown approx 4-5 minutes.
Cut the red chillies into halves and add to pan.
Add salt and sugar and saute.
Add tomatoes and cook for 12-15 minutes till the tomatoes are soft and done.
In a blender put all the chilly pieces and 3/4 of paste and blend into a smooth paste.
Add paste to pan again and mix well.
Add coriander and spring onions and mix well.
If you don't like chunks at all blend everything in blender and serve.

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TOMATO, ONION & GARLIC CHUTNEY

Ingredients:
1 kg Tomatoes
5 cloves Garlic
1 inch Ginger
1 Onion
1 1/2 cup Sugar
2 Black Cardamom
1 Bay Leaf
1 cup Vinegar
2 tsp Red Chilli Powder
2 tsp Salt
1 tbsp Oil

Recipe:
In a deep pan boil enough water to blanch tomatoes.
Make 4 slits in each tomato. (Make a X in the bottom of tomato).
Drop the tomatoes in boiling water.
In a pan take cold water with ice cubes to make a ice bath.
After 5 minutes take tomatoes out and drop them in ice bath.
When cool, take tomatoes out, peel their skin off and chop them.
Chop onions, garlic and ginger.
In a deep pan heat oil. Add bay leaf & crushed cardamom.
After few seconds add garlic, stir and add ginger & onions.
Add red chilli powder and tomatoes. Cook till tender, stirring constantly.
When it become thick, take out bay leaf and cardamom cover, then with a hand blender blend all the ingredients in smooth chutney.
Add vinegar, sugar and salt half at a time. Mix well and taste it. Add more vinegar, sugar and salt according to your taste. Cook for 10 minutes.
Let it cool down before serving. Keep it in an air tight jar.

                      

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