Mint/Pudhina Tomato Chutney

Ingredients:

Fresh Mint/Pudhina leaves - 2cup

Chana dal - 2 tsp

Garlic - 1

Tomato - 2

Coconut grated -4tsp

Red chilli -2

Oil -1tsp

Jeera/ cumin seeds - 1/2tsp

Coriander leaves - 2tsp

Salt to taste

Seasoning:
Mustard seeds - 1 tsp
Jerra - 1tsp
curry leaves - 6
Oil - 2tbs
Urad dal - 1tsp

Method:

Heat 1tsps oil in a non-stick pan. Add the cumin and let them brown. Add Chana dal and allow it to turn red. Add the red chillis and saute for a 30 secs. Next add the chopped coriander and mint and saute further for 2 mts, 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.

Grind sauteed ingredients and salt, grind to a coarse paste adding a 3-4 tbsps of water. Remove onto a bowl.

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 Chutney, Serve with hot idlis or dosas.

Radish Chutney

Ingredients:

Chana dal -1tsp

Chopped Radish – 1cup

Grated Coconut – 1/4cup

Garlic –2

Ginger – 1/2 inch

Green Chili – 2

Salt to taste

Oil – 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Urad dal - 1tsp

Red Chillies: 6

oil: 2 tbs

Method:

Dry roast Chana dal for 5 min. In a pan add oil then add Radish, green chili,  ginger, garlic and fry until radish is completely cooked. Let it cool for few min then grind with coconut (little water can be added). 
Before serving garnish with seasoning.

Cabbage Chutney

Ingredients:

Chopped Cabbage - 1 cup

Green chillies - 2

tamarind - one pinch
Garlic -2

Curry leaves - 1 stick

salt to taste
Oil - 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Urad dal - 1tsp

Red Chillies: 6

oil: 2 tbs

Method:

Fry Cabbage, garlic, green chillies and salt using oil.
when it get cool add all remaining ingredients and grind it without adding water,

add seasoning before serving.

Chana Dal Chutney

Ingredients:

Chana dal -1/4cup

Chopped Onion – 1cup

Chopped Tomato -1cup

Grated Coconut – 1/2cup

Garlic – 1

Ginger – 1/2 inch

Green Chili – 2

Red Chili – 2

Salt to taste

Oil – 2tsp

Method:

Dry roast Chana dal for 5 min. In a pan add oil then add onion, green chili, red chili, ginger, garlic and fry until onion gets translucent. Now add tomato and cook for 5 to 8 min/ until tomato gets soft. Let it cool for few min then grind to chutney.

Sorekai / Sorakaya / Bottle gourd Chutney

Ingredietns:
Chopped Bottle gourd : 1 cup

Green chillies: 2

Garlic: 1
Peanut : 2tbs

Tamarind Paste - 1tsp

Oil: 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Heat oil in a pan fry chopped Bottle gourd(with skin) and green chillies, garlic, peanut until it become tender. let it cool for few min.
Grind all fried ingredients with tamarind paste and salt without adding water.

In a pan Prepare seasoning adding mustard seeds, jeera to oil, let it splutter,

add curry leaves and red chillies.

Garnish chutney with seasoning..

Ridge guard / Heerekai / Beerkai skin chutney

Serving: 4

Ingredients:

Ridge guard skin: 1 cup

Green chillies: 2

Garlic: 1

Roasted peanut powder: 2tbs

Lemon Juice - 2tsp

Oil: 1tsp

Seasoning:

Mustard seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Heat oil in a pan fry cut Ridge guard skin and green chillies, garlic until it become tender. let it cool for few min.

Powder peanut, Grind Ridge guard skin and green chillies, garlic without adding water then add peanut powder and lemon juice.

In a pan Prepare seasoning adding mustard seeds, jeera to oil, let it splutter,

add curry leaves and red chillies.

Garnish chutney with seasoning..

Date Tamarind Chutney / Sweet chutney

Ingredients:

Dates - 1/2 cup
Tamarind - 1/4cup
Jagary - 2tbs
Daniya - 1tsp
Jeera - 1/tsp
Salt to taste

Method:

Soak Date and Tamarind for 15 to 30 min then grind all the ingredients and boil it for 10 min.

Date Tamarind Chutney / Sweet chutney is used for preparing chats and also with some snacks.

Coconut Chutney / Powder

Ingredients:

Grated Fresh Coconut - 1 cup
Garlic - 1
Coriander leaves - 2tbs
Jeera - 1/2tsp
Green Chili - 2
Salt to taste

Method:
Mix all the ingredients and make chutney in food processor without adding water. Chutney should be course.

Serve Coconut Chutney with Chapathi / Thalipattu.

Carrot Chutney / Powder

Ingredients:

Carrot - 3
Garlic - 1
Coriander leaves - 2tbs
Jeera - 1/2tsp
Green Chili - 2
Salt to taste

Method:
Peel carrot and chop into big pieces. Mix all the ingredients and make chutney in food processor without adding water. Carrot should be course.

Serve Carrot Chutney with Chapathi / Thalipattu.

Mint chutney

Ingredients:

Mint leaves - 1 cup
Cilantro / coriander leaves - 1cup
Chopped onion - 2tbs
Green Chili - 2
lemon juice - 1tsp
Salt to taste

Method:

Grind all the ingredients with little water.

Coconut Peanut chutney

Ingredients:

Grated fresh coconut - 1/4 cup

Roasted peanut - 1/4 cup

Roasted chana - 1/4 cup

Ginger -1/2'

Garlic - 1

Tamarind - 1/2'

Coriander - 4 stick

Curry leaves - 4

Green chilies - 4

Salt to taste

Water

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Urad Dal - 1/2tsp

Oil: 2 tbs

Method:

Shallow fry green chilies then mix all the ingredients and make chutney.

Prepare seasoning and garnish on top of the chutney.

Serve Coconut peanut chutney with Idli / Dosa.

Peanut curd chutney

Ingredients:

Green chilies - 3
Roasted Peanut - 1/2 cup
Curd - 1/2cup
Salt

Method:
Add all the above ingredients and make chutney. (do not add water)

Onion chutney

Ingredients:

Onion - 1

Red chillies - 4 to 6

tamarind - one pinch
Grated fresh coconut - 4tsp

Curry leaves - 1 stick
Jagary - 1/2tsp

salt to taste

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Urad dal - 1tsp

Red Chillies: 6

oil: 2 tbs

Method:

Cut onion into length wise, fry onion and red chilies using 1tsp oil.
when it get cool add all remaining ingredients and grind

add seasoning on top.

Radish Chutney

Ingredients:
Radish - 1(fresh)

Red chillies - 4 to 6

tamirind - one pinch
Grated fresh coconut - 4tsp

Curry leaves - 1 stick

salt to taste

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6
Urad dal - 1tsp

Red Chillies: 6

oil: 2 tbs

Method:

Grind all the ingredients

add sesoning on top.

Radish and Onion Chutney

Ingredients:
Radish - 2

Red chillies - 4 to 6

Garlic- 4 to 5

Onion - 1/2 cut into length wise

tamarind - one pinch

Curry leaves - 1 stick

Meethi seeds - 1/2 tsp
Oil - 2tsp

salt to taste

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 6

oil: 2 tbs

Method:

fry all ingredients separately with little oil.

and once it gets cooled grind it.
add seasoning on top.

Ginger Chutney

Ginger Chutney:

Ingredients:

Ginger: 3-4"

Coconut dry / fresh: 1/4 cup

Green chili:3

salt

Method:

Prepare chutney adding all the ingredients with 1/4 cup water.

Methi Red Chili chutney

Ingredients:

Mild Red chilies: 10

Methi seeds: 1tsp

Tamarind: 1/2 lemon size

Jagary: 1tsp

Garlic: 1

Salt

Method:

Soak chilies for 1 hour and grind all the ingredients with soaked red chillies

This chutney is served with Rotti / Talipittu.

Red chili chutney

Ingredients:

Mild Red chili: 1/2 lb

Onion: 1 medium size

Curry leaves: 2 stick

Garlic: 7-8

Tamarind: lemon size

Jagarry: 3tsp

Coriander leaves: 1/4sup

Salt according to taste

Oil: 2tbs

Method:

In a pan fry onion, curry leaves, garlic, red chilies separately using little bit of oil. Make paste adding all fried and remaining ingredients.

This chutney is served with Onion rotti / Jowar rotti

This chutney remains fresh for 1 to 2 months.....

Note: Mild chilies are also known as Badagi menasinakai

Brinjal chutney

Serving: 4

Ingredients:

Brinjal: 1lb

Green chillies: 4

Roasted peanut powder: 4tbs

Roasted Til / sesame seed Powder: 4tbp

Fresh grated coconut: 3tbs

Onion: 1/2

tamarind: 1"

Oil: 2tsp

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

oil: 2 tbs

Method:

Heat oil in a pan fry cut brinjal and cut onion, green chillies until it become tender, before switching of the stove add coconut and tamarind. let it cool for few min. Grind the mixture and add peanut and til powder.

In a pan Prepare seasoning adding mustered seeds, jeera to oil, let it splutter,

add curry leaves and red chillies.

Garnish chutney with seasoning.

Ridge guard / Heerekai / Beerkai chutney

Serving: 4

Ingredients:

Ridge guard: 1 lb

Green chillies: 4

Roasted peanut powder: 4tbs

Roasted Til / sesame seed Powder: 4tbp

Fresh grated coconut: 3tbs

tamarind: 1"

Oil: 2tsp

Seasoning:

Mustered seeds:1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 6

Red Chillies: 2

Oil: 2 tbs

Method:

Heat oil in a pan fry cut Ridge guard and green chillies until it become tender, before switching of the stove add coconut and tamarind. let it cool for few min. Grind the mixture and add peanut and til powder.

In a pan Prepare seasoning adding mustered seeds, jeera to oil, let it splutter,

add curry leaves and red chillies.

Garnish chutney with seasoning.