Chutneys

 

Ingredients:Grated fresh coconut- ½ cupRoasted gram- ½ cupGreen chilli- 5Tamarind-small ballSalt- ¾ tspAsafoetida-littleOil-1tspMustard- ¼ tspCurry leaves- 2 springsRed chilli- 1 broken

  Method: Soak tamarind in little water for 10minutes. Put Coconut, Chilli, Roasted Gram, Tamarind, Salt, Asafoetida in the medium

jar and grind at speed 3 to make a coarse paste. Heat 1 teaspoon of oil, add Mustard allow to splutter and mix Curry Leaves,

broken Chilli in that hot oil. Pour it over the chutney. Mix it well and serve with Idly or Dosa.

Coconut chutney

Serves-4

  

Ingredients:Thuar (red gram dal) dal- ¼ cupPeeled small onion- 10Red chillies- 8Tamarind-small gooseberry sizedSalt-as requiredCoriander leaves- ½ bunchCurry leaves- ½ bunchGhee/oil-as requiredMustard seeds- ¼ tspCumin seeds- ½ tspAsafoetida- 2 pinches

 

Thuar dal chutney

Serves-4

Method: Fry Red Chillies, Thuar Dal until golden brown using little ghee or oil.

Transfer the roasted ingredients to a plate. In that same frying pan fry Onion with little oil. Grind the roasted ingredients

along with Salt, Tamarind, and Coriander, Curry Leaves until coarse chutney consistency in the medium jar using speed 4.

Add the fried Onion at the end and grind again using speed 4 for 15 sec. Season Mustard, Cumin in little Oil, mix Asafoetida.

Ingredients:Mint leaves-1cupSour raw mango- ½ peeled and sizedGreen chillies-4Grated fresh coconut- ¼ cupScraped ginger- ½ inch pieceSalt as required. Method:

Wash Mint Leaves well. Grind with all other mentioned ingredients to a smooth paste using minimum

water possible in the medium jar using speed,4. Use as a sandwich spread. Green unripe Mangoes is an excellent remedy for sun stroke. Mint is a refreshing

condiment. Hence this combination is excellent to rejuvenate the body during hot season.

Mint and mango chutney

Serves-4

 

Ingredients:Peeled small onion-1 cupMint leaves- 2 bunchesGreen chillies- 4Red chillies- 3Ginger-1inch piecePeeled garlic- 5 flakesGrated fresh coconut-½ cup

Method: Heat ½ tsp of oil in a kadai and roast Red Chillies, Bengal Gram Dal and

Cumin Seeds. Fry Garlic, Onions, Green Chillies, Tomato, Mint, separately using little oil. Place all the roasted and fried ingredients along with Ginger, grated fresh

Coconut, Salt and Tamarind in the medium jar and grind at speed 4 to chutney consistency.

Heat little oil, add Mustard, and allow to crackle, add Asafoetida and mix with chutney. Serve with Idly or Dosa.

 

Mint onion chutney

Serves-4

Tomato- 2 (diced)Bengal gram dal-1tbspSalt-as desiredTamarind- small sizeOil- for fryingMustard seeds- ¼ tspAsafoetida-2 pinches

 

  Ingredients:Coriander leaves- 2 bunchesGreen chillies- 3Cumin seeds- ½ tspSalt- 1tspGinger-2 inch pieceRoasted gram-1 ½ tspsLemon-halfOil-1tspMustard seeds-½ tsp

  Method: Wash and cut the Coriander Leaves finely. Scrap ginger and grind it with chillies, cumin and salt in medium jar using

speed 4. Add roasted gram and grind properly in the medium jar using speed 4. Mix

Coriander Leaves at this stage and grind at speed 4 to a coarse chutney. Squeeze lemon juice to that. Heat oil, add mustard and mix it with Chutney (if

preferred).

Coriander lemon chutney

Serves-4

   

Ingredients:  Large onions- 2

Firm ripe tomatoes- 2Green chillies- 2,Oil- 1 tbspRed chilli powder- ½ tbspSalt- 1 ½ tsp

 

Tomato chutney

Serves-4

Roasted gram flour- 1 tbspGaram masala powder- ½ tspMustard seeds- ¼ tspUrad dal- ½ tspCurry leaves- 2 springsBroken cashews- 10

Method: Cut the Onions and Tomatoes finely. Slit Chillies lengthwise. Heat the oil in

a kadai and add Mustard, Urad Dal, Cashews and Curry Leaves. Allow to splutter and add Onions. Fry until golden brown. Add cut

Tomatoes fry for few minutes; grind this to make a smooth paste in medium jar using speed 4.

Again place the ground mixture on fire and mix Salt, Sugar, Chilli Powder, and Garam Masala in that and fry well.

Pour little Water and cook for few minutes. Allow the chutney to thicken and then sprinkle Roasted Gram powder. Mix well. Add chopped Coriander Leaves. Serve with Idly or Chapatti.

Ingredients:Ripe tomatoes- 2Coriander leaves- 2 big bunchesPeeled garlic- 8 flakesGinger- 1 ½ inch pieceRed chillies- 10Grated fresh coconut- ¼ cupSalt- as desiredOil- for frying

Method: Remove thick stems from Coriander, wash and chop. Peel Garlic, Ginger and

cut into convenient pieces. Wash and dice Tomatoes to medium sized square. Heat little oil in a kadai, add

Red Chillies, Garlic, allow to turn golden colour and then add Tomatoes. Stir fry until moisture evaporates. Add Coconut, Coriander and fry for another

few minutes. Allow to cool, add Ginger, Salt and grind at speed 4 to coarse chutney

consistency in the medium jar. Serve with Idly, Dosa, Chapatti or Puri.

Tomato coriander chutney

Serves-4

 

  Ingredients:Peeled small Onions- 1cup Garlic- 6-7 flakes Channa Daal (Bengal Gram)- 2 tbsp Red Chillies- 5 Mustard Seeds- 1 tsp Curry Leaves- Little Tamarind- small gooseberry sized Salt- as per requirement  Method:

Heat Oil, Fry Chilies, Dal, Garlic. Place onion in medium jar and grind with fried ingredients, Tamarind and salt

using speed 4. Splutter Mustard Seeds and Curry Leaves, in oil and pour on top. Serve with

Paratha or Puri. Raw Onions are excellent cure for acidity, sun stroke and coronary heart

disease

Onion chutney

Serves-4

Ingredients:Fenugreek Leaves- 1BunchThuar Dal- 1 TbspRed Chillies- 4Cumin Seeds- ½ TbspTomato- 1Grated Fresh Coconut- 1 Tbsp(optional)Tamarind- littleOil- ½ TbspMustard- ½ Tsp

Fenugreek leaves chutney

Serves-4

Pluck Fenugreek Leaves, from stem and keep aside. Toss Leaves and Tomato in a kadai with little oil and keep aside. Fry rest of the ingredients in oil except Tamarind,coconut and Salt. Grind everything in medium jar using speed 3. This chutney contains Fenugreek Leaves which is very effective in

controlling diabetes.

Method:

 

Ingredients:Long red chillies- 5Tamarind- lemon sizedPeeled garlic- 3 flakesUrad dal- 1 tspSalt- 1 tspOil- 2 tspMustard seeds- ¼ tspAsafoetida- 2 pinches Method:

Heat little oil in a kadai and roast Chillies and Urad Dal. Transfer to a plate. Soak Tamarind in water and prepare a thick extract.

Grind the roasted ingredients along with Salt, Garlic to a coarse paste using speed 3 in the medium jar.

Heat little oil, add Mustard, Asafoetida and Ground Paste. Fry for a minute and pour tamarind extract. Allow to boil and remove from fire.

Red chilli chutney

Serves-4

Ingredients:Green chillies- 100 gTamarind- lemon sizedSalt- 2 tspSugar- 1 tspMustard seeds- ½ tspAsafoetida powder- ¼ tspOil-for frying Method: Wash and chop Chillies into 1 inch pieces. Soak Tamarind in water and

extract thick juice. Grind Green Chillies, with salt till coarse in the medium jar using speed 4. Heat oil in a kadai, splutter Mustard, add Asafoetida and then add the coarse

paste to the kadai. Fry for a minute, pour Tamarind extract, Sugar and boil until thick.

Green chilli chutney

Serves-4

Ingredients:Ginger- 50 gRed chillies- 5Urad dal- 2 tspBengal gram dal- 1 tbspGrated fresh coconut- 2 ½ tbspTamarind- big gooseberry sizedSalt- as requiredGrated jaggery- 1tbspOil- for frying and seasoningMustard seeds- ¼ tsp

Method: Scrape outer skin and cut Ginger into two pieces. Soak tamarind and keep

aside. Heat little oil in a kadai and fry Red Chilies, Urad Dal, and Bengal Gram Dal

until golden brown. Roast ginger pieces separately in little oil. Grind roasted and fried ingredients

together with Coconut, Salt, Tamarind, and Jaggery to coarse chutney consistency in a medium jar using speed 3.

Heat one teaspoon of oil and add Mustard seeds, allow to splutter and mix with chutney.

Ginger chutney

Serves-4

 

  Ingredients:Roasted peanuts- 1 cup (Dehusked)Garlic- 2 flakesGreen chillies- 6Salt- as requiredSoaked tamarind- small gooseberry sizedPeeled small onion- 7Oil- as requiredMustard seeds- ½ tspUrad dal-1 tsp (black gram dal)Curry leaves- little

Method: Grind Peanuts with Green Chillies, Salt, Garlic and Tamarind to a coarse

chutney consistency in the medium jar using speed 3. Add peeled Small Onion and grind at the end to a coarse paste. Heat oil add Mustard Seeds, Urad Dal, Curry Leaves and mix with chutney (if

required).

Peanut and garlic chutney

Serves-4

Ingredients:Peeled Garlic- 20 FlakesRed Chillies- 4Salt as per taste

Method:

Garlic chutney

Serves-4

Place all the ingredients in a medium jar and grind using speed 4 to make a coarse paste. Serve with dosa, adai or aapam.

This food is an expert to rout parasites, prevents body from ailments. Suggested for people suffering from coronary heart disease because of its anti septic property.

Garlic helps to reduce cholesterol in blood.

Ingredients:Tamarind- 200 gJaggery grated- 300 gRoasted cumin seeds- 2 tsp Red chili powder- 2 tsp Salt- to taste Garam masala- ½ tsp

Method: Add 5 cups of water to tamarind and keep on fire and cook for 10 min. Grind grated jaggery, roasted cumin seeds, salt and red chilli powder well in a

medium jar using speed 3. Strain it and add the ground mixture mix well. Cook again on medium flame

till jaggery dissolves completely and the chutney gets semi thick (not too thick). Take out the pulp from the tamarind mixture. This Chutney thickens more on

cooling so check for consistency when using.

Tamarind Chutney

Serves-4

 

Ingredients:Green Coriander leaves- 1 cupAmla- 1 ¼ cupsGreen Chillies- 5Ginger- 1 inch small pieceSalt- 1 tsp Method: Clean and wash the coriander. Chop the amla into small pieces and remove

the seed. Chop green chillies and ginger. Put all the ingredients in the medium jar and grind to make a smooth paste

using speed 4.

Amla Chutney

Serves-4

Ingredients:Grated Carrots- 200 g Garlic- 5 podsCoriander Leaves Chopped- 1 tbsp Green Chillies- 4 Lemon Juice- 1 tbsp Salt to taste Ground Pepper as per taste  Method:

Grind all the ingredients using speed 4 in the medium jar to a smooth consistency.

Sautéing with roasted Mustard and Curry Leaf can be done if required. This chutney is not heat treated.

Rich in carotenoids with the antiseptic effect of Garlic. Such foods prevent heart diseases.

  

 

Carrot Chutney

Serves-4

Ingredients:Seedless dates- 10 piecesKismis (raisins)- 1 tbspTamarind- lemon sizedGrated jaggery- ¼ cupSalt- ½ tspRed chilli powder- ½ tspRoasted powdered cumin seeds- ½ tsp  Method:

Soak Dates, Kismis, Tamarind in water just enough to cover it, for ½ hour. Grind the soaked ingredients in medium jar; add Salt, Chilli Powder, Jaggery

and grind again to smooth paste using speed 4. Strain it through a tamarind strainer. Pour a little water to the jar and swirl to

avoid wastage of chutney. Pour that water over the strainer so that the ground paste is strained properly. Heat the chutney in a thick vessel, stirring in between until it turns shiny. Add roasted Cumin Powder, mix well. Allow to cool and store it in a container.

This can be stored for 1 month if refrigerated. Can be served as side dish for pani puri, bhel puri, samosa, kachorie and chat

varieties.

Dates chutney

Serves-4

This recipe includes dates and jaggery which are rich in iron and helps overcoming anemia, prevents constipation since dates has laxative effect.