CHUTNEY

BEETROOT CHATNEY


Ingredients
Beetroot grated-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-small lemon size
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till golden brown, add curry leaves, red chillies, garlic saute.
Add beetroot and saute well till cooked.
Add coconut and saute 2mts.grind with tamarind, salt to thick chutney.

SERVE WITH RICE.



1. PUDINA (MINT) CHUTNEY

Ingredients:
Big onion-3 or small onion-25
Tomato big-1(preferred country tomato)
Greenchilly-2
Redchilly-3
Ginger -little
Garlic-4 flakes
Channadal (Bengal gram)-2tbsp
Mint-1 big bundles
Tamarind-little
Coconut-1/4 cup


Method:

Pluck the mint leaves and wash and drain water.
Sauté sliced onion, tomato (use whole, do not cut), chillies, ginger, garlic; dhal all together till dhal becomes brown and onion sautés.
Add pudina (mint leaves), tamarind sauté till leaves shrinks.
Add grated coconut, mix
Add salt and grind thickly.

A side dish for rice, lemon rice, idly,dosai,roti.


NOTE:
CORIANDERLEAVES OR COMBINATION OF MINT AND CORIANDERLEAVES CAN BE USED INSTEAD OF MINT.



COCONUT BASED CHUTNEYS

2. COCONUT CHATNEY

Ingredients:
Coconut-1/2 grated
Greenchillies-4
Roasted dhal (pottu kadalai)-1/4 cup
Ginger, garlic-little
Currryleaves
Coriander leaves-little
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.



3. COCONUT CHATNEY


Ingredients

Coconut big-1/2 grated
Red chillies-4
Curry leaves
Roasted dal-1/4 cup
Tamarind-little
Garlic-3 flakes
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.





4. COCONUTCHILLY CHATNEY

Ingredients
Coconut grated -1 cup
Smallonion-10
Redchilly-3
Tamarind (option)
Salt

Method
Grind all the ingredients rawly.
Serve with idly and dosai.
Can use green chilly instead of dry chilly.



5. URAD DAL CHATNEY

Ingredients

Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till goldenbrown, add curryleaves, red chillies, garlic sauté.
Add coconut and saute 2mts.
Grind with tamarind, salt to thick chutney.

Serve with rice, idly, dosai

Option: can add channa dhal-channa dhal chutney.
Use channa dhal and urad dal in equal ratio and proceed the same method.


6. CARROT CHATNEY

Ingredients
Carrot grated-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt

Method:

In oil (2 tsp) fry uraddal till golden brown, add curry leaves, red chillies, garlic saute.
Add carrot and saute well till cooked.
Add coconut and saute 2mts.
Grind with tamarind, salt to thick chutney.

SERVE WITH RICE AND IDLY DOSA.


7. CORIANDER LEAVES CHATNEY

Ingredients

Corianderleaves-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curry leaves
Tamarind-little
Garlic-3 flakes
Salt


Method:

In oil (2 tsp) fry uraddal till goldenbrown, add curryleaves, red chillies, garlic saute.
Add coriander leaves sauté, add coconut and saute 2mts.grind with tamarind, salt to thick chutney.

Serve with rice, idly, dosai


8. PEANUT CHATNEY

Ingredients
Coconut big-1/2 grated
Red chillies-4
Curryleaves, coriander leaves-little
Roasted peanut-1/4 cup(remove skin)
Tamarind-little
Garlic-3 flakes
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.





9. CORIANDER LEAVES CHATNEY

Ingredients
Corianderleaves-1 bundle
Coconut-1/2 grated
Greenchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
Serve with rice.



10. CORIANDER LEAVES CHATNEY (thokku)

Ingredients
Corianderleaves-1 bundle
Redchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
In 2tbsp oil season mustardseeds, uraddal, add chutney and saute well.
Serve with rice, dosai.


ONION BASED CHUTNEY


11. ONION CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-1 tsp
Salt
Tamarind-little

Method:

In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute 1 second and remove from fire.
Allow it to cool.
Grind with tamarind, salt.


12. PEANUT CHATNEY

Ingredients
Roasted peanut-1cup (lightly roast- for heat)
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3-5
Cumin seeds-1/2 tsp
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute.
Remove from fire and add peanut.
Grind with tamarind, salt.



13. SESAME CHATNEY


Ingredients
Roasted sesame (white or black)-1/2 cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-1 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add dhaniyapowder saute.
Grind with tamarind, salt, roasted sesame.

NOTE: DRY ROAST SESAME TILL SPLUTTERS.




14. ONION CHATNEY

Ingredients
Onion big-3
Greenchilly-2
Tamarind
Salt

Method:
Grind all together and serve with dosa, variety rice.




15. RAW ONION CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Cumin seeds-1/2 tsp
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method
Grind all together rawly.

In 2tbsp oil, season mustardseeds, uraddal, curry leaves and dry chilly.
Add chutney and saute well till oil comes out.



16. PEANUT CHATNEY

Ingredients

(Roast and take skin) peanut-1 cup
Greenchilly-3
Tamarind-little
Salt

Method:
Grind all the ingredients mentioned above.
Seasoning: in 1tsp oil splutter mustardseeds, uraddal, add channadal, curryleaves, red chilly (1)
Add in chutney and mix.



17. TOMATO CHATNEY

Ingredients
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Tomato-2big
Dhaniyapowder-2 tsp
Coconut grated-1/4 cup
Salt
Tamarind-little (option)

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add tomato, sauté well.
Add dhaniyapowder, coconut saute.
Grind with tamarind, salt.



18. BRINJAL CHATNEY

Ingredients
Brinjal (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add brinjal saute well, add dhaniyapowder saute.
Grind with tamarind, salt.



19. RIDGEGUORD CHATNEY

Ingredients
Ridgeguord (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add veg saute well, add dhaniyapowder saute.
Grind with tamarind, salt.



20. MANATHAKALLIKEERAI (GREENS) CHATNEY

Ingredients
Smallonion-1 cup
Greens-1 bundle
G.chilly-5
Tamarind-small ball
Salt

Method:
In oil saute onion, green chilly, curryleaves well.
Add cleaned greens and saute well.
Grind with tamarind and salt.

EAT WITH RICE.

NOTE: TAKE THE SAUTED INGREDIENTS ALONE WHILE GRINDING.DO NOT WASH KADAI AND POUR WATER TO GRIND BECAUSE IT WILL MAKE THE CHATNEY BITTER.



21. PIRANDAI CHUTNEY

Ingredients
Pirandai (chopped)-3/4cup(found in village sides)
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp(cumin seeds)
Dhaniyapowder-2 tsp
Salt
Coconut-1/4 cup
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curryleaves to golden brown.
Add pirandai and saute well.
Add dhaniyapowder saute.
Add coconut.
Grind with tamarind, salt.

Tips: this will increase hungryness.good for health.



22. MOONGDAL CHATNEY

Ingredients:

Small onion-1/2 cup
Green gram (split) /Moong dal- ¾ cup
Coriander Seeds- 2tbsp
Cumin seeds- 1tbsp
Green chillies or dry chillies-5
Salt
Oil

Method:

Heat 1tbsp of oil in a pan. Add onion, green gram, coriander seeds, cumin seeds and green chillies.
Fry until it become golden brown.
Grind with salt.
Serve with dosa or rice.



23. LADYS FINGER CHATNEY

Ingredients
Lady’s finger (chopped)-3/4cup
Smallonion-1 cup
Or big onion sliced-3
Redchilly-3
Jeera-1/2 tsp (cumin seeds)
Dhaniyapowder-2 tsp
Salt
Tamarind-little

Method:
In oil saute onion, chilly, jeera, curry leaves to golden brown.
Sauté lady’s finger separately with oil.
Add to sauted onion and mix 1 mt.
Add dhaniya powder and remove from fire.
Grind with tamarind, salt.



24. TOMATO CHUTNEY-OTHER TYPE

Ingredients
Chopped onion-1/2 cup
Chopped tomato-1 cup
Green chilly-3
Oil
Salt
Mustard seeds, urad dal and curry leaves.

Method
Season Mustard seeds, urad dal and curry leaves with oil.
Add onion and chilly .
Saute for 3 mts.
Add tomato, salt and turmeric powder.
Saute well till done.

Sprinkle coriander leaves.

Serves with dosa and chapatti.

Option: can add tomato puree and saute well.

Option: grind this chutney – side dish for idly


25. TOMATO THOKKU

Ingredients
Tomato-5
Dry chilly-2
Chilly powder-1 tsp
Salt
Oil-2 tbsp
Mustard seeds and curry leaves

Method
Grind the tomatoes.

Season Mustard seeds, chilly and curry leaves with oil.
Add tomato puree and salt.
Saute till thick consistency.
Add chilly powder and mix till raw smell goes.
Leave till oil comes out.