Tomato chutney (for dosas, idli)

This is amazing tangy chutney that goes well with everything- dosas, idlis, pesarattu, paranthas.

Ingredients:

• Mustard Seeds - 1 tsp
• Curry Leaf - 1 sprig
• Hing- 1 tsp
• Ginger - 3-4 inches (chopped)
• Green chilli- 1-2
• Chana Dal - 2 tbsp
• Salt - as per taste
• Tomato - 2-4
• Tamarind - a small ball (deseeded) (Don't miss it)
• Jaggery/ sugar - 1 tbsp (Don't miss it)
• Water - as per need
• Red chilli - 1 tbsp
• Oil- 1 tbsp

Method:

1. Heat oil in pan and add the ingredients.
2. Cook for few minutes.
3. Grind all the ingredients.
4. Ready to eat.

Tomato ki Chutney (My mom's recipe)

This is my mom's recipe. I always love it since my childhood days.

Ingredients:

• Tomatoes: 4-5 ( chopped)
• raisins: 8-10 pieces
• Salt: to taste
• onion: 1  (chopped)
• Ginger: a small piece ( grated)
• Black pepper pwd: 1/2 tsp
• Oil: 1/2 tsp
• Sugar: 1 tsp

Method:

1. Heat oil in pan.
2. Add ginger and onion. Cook for few mins.
3. Add tomatoes, raisins, salt, sugar and black pepper pwd.
4. Cover and cook on low flame until tomatoes are mushy and doesn't taste raw. ( ~ 10-15 mins)
5. Ready to serve.

Coconut chutney (with Daria daal)

I just loved this chutney, although there is a slight variation than usual :)

Ingredients:

• Coconut: 1 (Peeled and chopped)
• Ginger: a small piece
• Green chilli: 1 (chopped) (or to taste)
• Daria daal: 1-2 tbsp
• Salt: to taste
• For tempering:
• Oil: 1-2 tbsp
• Mustard seeds: 1 tsp
• Fresh Curry leaves (The freshness of these leaves gives a unique flavour to the chutney)
• Whole Red chiili:1 

Method:

1. Grind coconut, ginger, salt, daria daal green chilli. Add a little water if needed while grinding.
2. Heat oil in pan. Add mustard seeds, whole red chilli and curry leaves.Let them splutter.
3. Mix it with ground coconut.
4. Ready to serve.   

Amla Chutney/ Gooseberry Chutney

Health benefits:

Indian Gooseberry (Amla)  is a very healthy and nutritious fruit. Being a good source of Vitamin C and other vitamins and minerals, it helps build body's immunity against diseases. Its a good anti-oxidant and has antibiotic properties. Amla is good for hair, eyes, heart muscles, liver, stomach, lowers body sugar and cholesterol, aids digestion and flushes out body waste.

Ingredients:

• Gooseberry/ Amla: 7-8 pieces
• Sugar: 10-12 tbsp
• Salt: to taste
• Coriander powder: 1 tsp
• Fennel powder: 1 tsp
• Green Cardamom pwd: 1 tsp

Method:

1. Take water in pan.
2. Add salt (~ 1/2 tsp) and amlas. Cover and  Boil amla pieces for 5-7 mins and turn off the flame. (You will see that amla will start breaking, at that point turn off the flame)
3. Let it stay covered and allow it to cool for another 5-7 mins. 
4. Drain the water.
5. Now break the amla pieces and take out the pip/ seed inside.
6. Mash  amla pieces with ladle/ aloo masher.
7. Now turn on the flame and keep it low.
8. Add sugar, salt (to taste), coriander powder, fennel powder and green cardamom powder. Mix well.
9. Cook for 3-4 mins on low flame.
10. Turn off the gas.
11. Ready to serve.

Onion Chana Daal Chutney

Ingredients:

• Onions: 2-3 (chopped)
• Ginger: a small piece
• Curry Leaves: a few
• Green chilli: 1 (chopped)
• Chana daal: 2-3 tbsp
• Garlic: 2-3 cloves
• Salt
• Tomatoes: 2-3(chopped)
• Oil: 2 tsp

Method:

1. Heat 1 tsp oil in pan. Roast chana daal for 5-7 mins till it turns light brown.
2. Keep aside.
3. Heat remaining 1 tsp oil in pan.
4. Add garlic and green chilli. Cook for a few mins.
5. Add ginger, curry leaves, onion, salt and tomatoes. Cook for a few mins.
6. Add roasted daal. Mix well.
7. Turn off the flame. 
8. Let it cool.
9. Grind it with a very little water, if needed.
10. Chutney is ready to be served with dosa/ idli.

Carrot and Coriander Chutney

Ingredients:

• Onion: 1 (chopped)
• Ginger: a small piece
• Curry Leaves: a few
• Green chilli: 1 (chopped)
• Washed Urad daal: 1 tsp
• Chana daal: 1 tsp
• Garlic: 1-2 cloves
• Salt
• Mustard seeds: 1 tsp
• Tomato: 1(chopped)
• Carrot: 1 (grated)
• Fresh Coriander Leaves: 1/2 bowl (chopped)
• Sambar masala: 1 tsp (optional)
• Coconut: 1-2 tsp (grated)
• Oil: 2 tsp

Method:

1. Heat 1 tsp oil in pan. Roast urad daal and chana daal for 5-7 mins.
2. Keep aside.
3. Heat remaining 1 tsp oil in pan.
4. Add mustard seeds. Let them splutter.
5. Add garlic, green chilli, ginger, curry leaves, onion, salt and sambar masala. Cook for few mins.
6. Add chopped tomato, roasted daal, coriander leaves and grated carrot. Cook for 4-5 mins.
7. Turn off the flame. Add grated coconut.
8. Let it cool.
9. Grind it with a very little water, if needed.
10. Chutney is ready to be served with dosa/ idli.

PS:

You can also add tamarind or amchoor. 

Spicy Carrot Chutney

I was bored of usual chutneys. I wanted to try something new. I had heard about Carrot chutney but was a bit skeptical about the taste. But when I tried and tasted, I really liked it :)

Ingredients:

• Onion: 1 (chopped)
• Ginger: a small piece
• Curry Leaves: a few
• Green chilli: 1 (chopped)
• Washed Urad daal: 1 tsp
• Chana daal: 1 tsp
• Garlic: 1-2 cloves
• Salt
• Oil: 2 tbsp
• Tomato: 1(chopped)
• Carrot: 1 (grated)
• Sambar masala: 1 tsp (optional)
• Coconut: 1-2 tsp (grated)
• For tempering:
• Oil: 1 tsp
• Mustard seeds: 1 tsp
• Curry leaves: a few
• Chana daal/ urad daal: 1 tsp

Method:

1. Heat 1 tbsp oil in pan. Roast urad daal and chana daal for 5-7 mins.
2. Keep aside.
3. Heat remaining 1 tbsp oil in pan.
4. Add garlic, green chilli, ginger, curry leaves, onion, salt and sambar masala. Cook for few mins.
5. Add chopped tomato, roasted daal and grated carrot. Cook for 4-5 mins.
6. Turn off the flame. Add grated coconut.
7. Let it cool.
8. Grind it with a very little water, if needed.
9. For Tempering:
• Heat oil in pan.
• Add mustard seeds, curry leaves, chana daal/ urad daal.
• Cook for few mins.
10. Add tempering to the ground chutney.
11. Chutney is ready to be served with dosa/ idli.

PS:

You can also add tamarind or amchoor. 

Onion Urad Dal Chutney

I learnt this recipe from my dear friend Sangeetha Girish http://sangeetha-girish.blogspot.co.uk/

Ingredients:

• Onion: 2 (chopped)
• Ginger: a small piece
• Curry Leaves: a few
• Green chilli: 1-2 (chopped)
• Washed Urad daal: 1/4 cup (a handful)
• Garlic: 4 cloves
• Salt
• Oil: 2 tbsp
• Tomatoes: 2 (chopped)

Method:

1. Heat 1 tbsp oil in pan. Roast urad daal for 5-7 mins.
2. Keep aside.
3. Heat remaining oil in pan.
4. Add garlic, green chilli, ginger, curry leaves, onion, salt. Cook for few mins.
5. Add tomatoes and roasted daal. Cook for 4-5 mins.
6. Turn off the flame.
7. Let it cool.
8. Grind it with a very little water, if needed.
9. Chutney is ready to be served with dosa/ idli.

PS:

You can also add tamarind or amchoor. 

Chana daal chutney

Ingredients:

• Chana daal: 1/2 cup
• Fresh Coconut pieces (chopped/ grated): 1/4 cup
• Ginger: 1 piece (medium) (chopped)
• Salt: to taste
• Green chilli: 1-2 (chopped)
• Oil: 1 tsp
• For seasoning:
• Mustard seeds: 1 tsp
• Curry leaves: a few
• Urad daal: 1/2 tsp
• Oil: 1 tsp

Method:

1. Heat oil (1 tsp) in pan. Add mustard seeds. Let them splutter. Add curry leaves.
2. Add  ginger, green chilli and salt. Cook for 1-2 mins.
3. Add chana daal. Cook till it turns light brown colour.
4. Turn off the gas and let it cool.
5. Grind roasted daal and coconut to form a smooth chutney.
6. Seasoning:
• In a pan, heat 1 tsp oil. 
• Add mustard seeds. Let them splutter.
• Add urad daal and curry leaves.
• Cook for 3-4 mins.
7. Add seasoning to the ground mixture of daal and coconut. Mix well.
8. Ready to serve with Appam, Dosa, Idli, Uthapam. 

PS:

• The consistency of chana daal chutney is a bit more fluidic.

Onion Chutney

I learnt this recipe from my mom. The taste is simply awesome. It goes very well with paranthas, cheelas or you can apply to toast.

Ingredients:

• Onion: 2-3(peeled and chopped)
• Raw Mango/ Ambi: 1 (peeled and chopped)
• Green chilli: 1-2
• Salt: to taste
• Sugar: 1 tsp (optional)

Method:

1. Blend all the above ingredients to form a smooth paste. (Use a little water, if needed)
2. Ready to serve.

PS:

• If you don't get raw mango, use Amchoor/ Mango powder (1 tbsp) instead .
• You can keep this chutney for 2-3 days, if refrigerated.

Coconut Coriander chutney Style 2

I learnt this dish from my dear friend 'Sangeetha'...http://sangeetha-girish.blogspot.com/

Ingredients:

• Coconut: 1/2 (peel the brown cover and chop in small pieces)
• Chana daal : 1 tbsp
• Coriander leaves : a handful 
• Ginger: a small piece (chopped)
• Green chilli: 1
• Salt: to taste
• Garlic: 1 clove
• Whole Red chilli: 1
• Oil: 1tbsp
• Mustard seeds: 2 tsp
• Curry leaves

Method:

1. Wash ginger, coconut, garlic, chana daal and coriander leaves properly.
2. Grind together coconut, green chilli, ginger,garlic, coriander leaves and chana daal. Add a little water while grinding, if needed.
3. Seasoning:
• Heat oil in pan. Add mustard seeds. Let them splutter.
• Add curry leaves and red chilli. Cook for a min.
4. Add seasoning to the grinded coconut chutney. Mix well.
5. Ready to serve with idli, dosa or Uthapam.

Tomato Thokku style 1

I learnt this dish from my friend Sangeetha .http://sangeetha-girish.blogspot.co.uk/

Shelf Life: 7 days, if refrigerated
Ingredients:

• Tomato: 3 (Big) (Grind to make fine paste)
• Onion: 2 (Chopped finely)
• Green chilli: 1 (Chopped finely)
• Salt: to taste
• Ginger: 1 piece (Chopped finely/ grated)
• Garlic cloves: 2 (Chopped finely/ grated)
• Curry leaves: a few
• Mustard seeds: 1 tsp
• Oil: 1 tsp
• Coriander pwd: 1 tsp
• Chilli pwd: 1 tsp
• Garam masala: 1/2 tsp
• Turmeric pwd: 1/4 tsp

Method:

1. Heat oil in pan.
2. Add mustard seeds. Let them splutter.
3. Add curry leaves.
4. After a min, add garlic, ginger, green chilli and onion. Saute for few mins.
5. Add ground tomatoes, salt, coriander pwd, chilli pwd, garam masala and turmeric pwd.
6. Cook for 10-15 mins until water evaporates. (Add a little water, if needed)
7. Check if the tomatoes taste raw. If yes, then cook for few more mins until done.
8. Ready to serve with chapati, dosa, idli or uthapam.

Ginger chutney/ Allam Pacchadi/ Ginger Pickle

Its an Andhra cuisine.

Ingredients:

• Ginger: 1/2 cup (peeled and chopped)
• Tamarind: a small lemon size (Deseeded)
• Oil: 2-3 tbsp
• Salt: to taste
• Garlic: 2-3 cloves
• Whole red chilli: 4-5
• Washed urad daal: 1-2 tsp
• Haldi/ Turmeric pwd: a pinch
• Hing: a pinch
• Cumin seeds: 1 tsp
• Methi seeds: 1 tsp
• Jaggery: 1 tbsp
• For Tempering:
• Oil: 2 tbsp
• Cumin seeds: 1 tsp
• Mustard seeds: 1 tsp
• Dry red chilli: 1
• Curry leaves: a few

Method:

1. Heat 2-3 tbsp oil in pan. Add cumin seeds, methi seeds, hing. Let them splutter.
2. Add garlic and ginger. Cook till ginger turns light brown.
3. Add red chilli, urad daal, haldi, salt. Cook for 2-3 mins.
4. Add  tamarind and jaggery.
5. Let it cool and grind in blender.
6. For tempering:
• Heat oil in pan.
• Add cumin seeds, mustard seeds, red chilli and curry leaves.
• Cook for 2-3 mins.
7. Pour the tempering on blended chutney.
8. Ready to serve.

Coriander Tomato Chutney

This is a very popular chutney, part of every South Indian household cuisine.Thanks to my dear friend Sangeetha from whom I learnt this. http://sangeetha-girish.blogspot.co.uk/

Shelf Life: 1-2 days, if referigerated
Ingredients:

• Fresh Coriander leaves: 1 small bunch (~7-8 springs)  (Washed properly)
• Tomato: 2 (chopped)
• Onion: 1 (chopped)
• Ginger: 1 piece (medium) (chopped)
• Garlic: 3-4 cloves (chopped)
• Fresh Coconut pieces (chopped/ grated): 1/4 cup 
• Salt: to taste
• Green chilli: 1 (chopped)
• Mustard seeds: 1 tsp
• Curry leaves: a few
• Oil: 1 tbsp

Method:

1. Heat oil in pan. Add mustard seeds. Let them splutter. Add curry leaves.
2. Add garlic, ginger, onion, salt and green chilli. Cook for 1-2 mins. Add coconut. Cook for 2-3 mins.
3. Add tomatoes. Cook for 5-6 mins till tomatoes become soft.
4. Add coriander leaves.Cook for a minute.
5.  Turn off the gas and let it cool.
6. Grind this mixture to form a smooth chutney.
7. Ready to serve with Appam, Dosa, Idli, Uthapam. 

Tomato Thokku style 2

Ingredients:

• Tomatoes: 5 (chopped/ pureed)
• Garlic: 1 clove (crushed/ grated) 
• Oil: 1-2 tbsp
• Mustard seeds: 1 tsp
• Curry leaves: a few
• Salt: to taste
• Red chilli pwd: to taste
• Fenugreek seeds: 1 tsp (Dry roast them on low flame and grind to powder)
• Jaggery: a small piece

Method:

1. Heat oil in pan. Add mustard seeds, curry leaves, garlic. Cook for a minute.
2. Add tomatoes, salt, red chilli pwd, fenugreek seeds pwd and jaggery.
3. Cook for 5-8 minutes.
4. Switch off the gas.
5. Store in air tight container and refrigerate.
6. Serve thokku with idli, dosa, uthapam. 

Coconut Chutney

Ingredients:

• Coconut: 1/2 (Peeled and chopped)
• Ginger: a small piece
• Green chilli: 1 (optional)
• Salt: to taste
• Oil: 1-2 tbsp
• Mustard seeds: 1 tsp
• Curry leaves

Method:

1. Grind coconut, ginger, salt, green chilli. Add a little water if needed while grinding.
2. Heat oil in pan. Add mustard seeds and curry leaves.Let them splutter.
3. Mix it with coconut paste/ chutney.
4. Ready to serve.   

Coriander coconut Chutney Style1

Ingredients:

• Coconut: 1/2 (peel the brown cover and chop in small pieces)
• Roasted Peanuts : 1 tbsp
• Ginger: a small piece (chopped)
• Green chilli: 1
• Salt
• Oil: 1tbsp
• Mustard seeds: 2 tsp
• Curry leaves
• Coriander leaves : a handful (or add coriander mint chutney)

Method:

1. Wash ginger, coconut and mint leaves properly.
2. Grind together coconut, green chilli, ginger, coriander leaves and peanuts. Add a little water while grinding, if needed.
3. Seasoning:
• Heat oil in pan. Add mustard seeds. Let them splutter.
• Add curry leaves. Cook for a min.
4. Add seasoning to the grinded coconut chutney. Mix well.
5. Ready to serve.

Tangy Chutney

Ingredients:

• Garlic: 1/2 tbsp (Chopped)
• Onion: 1 tsp (chopped)
• Tomato: 1/2 cup (chopped)
• Salt
• Black Pepper pwd: 1/2 tsp
• Tomato ketchup: 1tbsp
• Coriander: 1 tbsp (chopped)
• Oil: 1 tbsp

Method:

1. Heat oil in pan.
2. Put garlic, onion, tomato. Cook till tomatoes are done.
3. Add salt, black pepper pwd and tomato ketchup.
4. Finally add coriander.
5. Ready to serve.
    

Tomato Chutney

Ingredients:

• Tomato: 5-6
• Onion: 2-3
• Ginger: a small piece (grated)
• Raisins: 6-8 pieces
• Cumin seeds: 1tbsp
• Black Pepper pwd: to taste
• Roasted Cumin Pwd: 2 tsp
• Salt: to taste
• Sugar: to taste (~ 1-2 tbsp)
• Red chilli pwd: to taste
• Oil: 2-3 tbsp

Method:

1. Boil Tomatoes and peel their skin.
2. Grind tomatoes and onions separately.
3. Heat oil in pan. Add cumin seeds. Let them splutter.
4. Add onions and ginger. Cook them till onions turn translucent.
5. Add tomatoes, raisins, salt, sugar, black pepper pwd, red chilli pwd and cook on low flame for 40-45 mins.
6. Ready to serve. 

Coriander Mint Chutney

Ingredients:

• Coriander: 1 bunch
• Mint: 1/2 bunch
• Onion: 1 
• Green chilli: 1-2 (chopped)
• Ginger: a small piece
• Salt: to taste
• Black salt: 1/4 tsp
• Amchur/ Mango Pwd: 1-1.5 tsp 
• Roasted Cumin Pwd: 1/2  tsp
• Fennel seeds: 1/2 tsp

Method:

1. Pluck  mint leaves from their stems. (Use coriander leaves with stem)
2. Wash coriander and mint leaves properly.
3. Grind all the above ingredients and serve .