TOMATO CHUTNEY RECIPE

ORIGIN :
Tomato Chutney is a popular side-dish usually served with Idlis and dosas.The South Indians cannot do without these for idlis or dosas.Tomato is good for health and the chutney's main ingredient is tomato.

INGREDIENTS

Mustard seeds - 1/2 tsp.
Tomato - 1/4 Kg.
Oil - 2 tbsps.
Salt - 1/2 tsp.
Red Chillis powder - 1/2 tsp.
Asafoetida - a pinch

PROCEDURE

Step 1:First wash the tomatoes in the clean water.
Step 2:Chop the tomatoes into fine pieces.
Step 3:Add salt to the chopped tomatoes and grind it into a thick paste in a mixer-grinder.
Step 4:Heat in oil in a frying pan,and add the mustard seeds into the pan.
Step 5:Wait until it sputters.Then,add the grinded tomato paste into the pan.
Step 6:Fry the tomato paste in the pan for 15 minutes.
Step 7:Add the chilli powder to the pan,mix well .Wait until the tomato chutney thickens further.
Step 8:Add a pinch of asafoetida to the chutney and mix well,remove from heat.
Serve this for idli or dosa.

Mint chutney

ORGIN:

Mint Chutney is a healthier side dish for uppmaas,idlis or dosaas.In the North India,this is used as a side dish/ingredient for all Chat Items like Bhel Puri,dhai puri,Pani Puri or even for Normal Puris.
Above all ,Mint is good for health as it improves digestion.

INGREDIENTS

Mint (Pudhina) - 1 bunch
Green Chillis - 3
Tomato - 1
Salt - 1/4 tsp.
Oil - 1/2 tsp.
Tamarind - 1/2 tsp.

PROCEDURE

Step 1:First pluck the mint leaves separately from the branch and wash in clean water to remove the dust.
Step 2:Keep it aside.
Step 3:Heat oil in a frying pan and fry the tomatoes , Green chillis for five minutes.
Step 4:Then grind the fried tomatoes,green chillis and tamarind,pudhina (mint) leaves with salt in a mixer-grinder to get a thick paste.
Step 5:Serve with idlis,dosas,puris etc...

NOTE:
*Choose Bangalore tomatoes for the chutney.Other varieties would taste sour.
*Take all the ingredients in the above mentioned quantity only.
*Choose fresh mint (pudhina) leaves only.

Yellow Pumkin Chutney

ORIGIN:
Yellow Pumkin Chutney is taken usually with idlis,dosas or mixed with plain rice.Yellow has got medicinal value as it improves the disgestive capability.This is a typical south indian dish.

INGREDIENTS

Yellow Pumkin - 1/4 kg
Red Chilli - 3
Black Gram Dhal - 1 tsp
Tamarind - 1 tsp.
Oil - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - 1/4 tsp.

PROCEDURE

Step 1:First peel the skin of yellow pumkin.

Step 2:Then chop the pumkin into fine small pieces.

Step 3:Heat oil in a frying pan and add the chopped yellow pumkin pieces into it and fry till the yellow pumkin is cooked .Keep the cooked pumkin aside.

Step 4:Now heat oil in a frying pan,fry black gram dhal,Tamarind,asafoetida,Red chillis in the pan for 2 minutes.

Step 5:Then add salt to the fried ingredients and the cooked yellow pumkin mixture and grind them in a mixer-grinder to make a thick paste.

Step 6:Serve with Idlis,Chappathis,puris or dosas.

Cabbage Chutney

ORIGIN:
Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.

INGREDIENTS

Cabbage - 100gms.
Grated coconut - 1 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Tamarind - 1/2 tsp.
Salt - 1/2 tsp.
Asafoetida - a pinch

PROCEDURE

Step 1:First chop the cabbage into fine pieces.
Step 2:Heat oil in a frying pan and fry the chopped cabbage in the oil till it is cooked .
Step 3:Keep the cooked - fried cabbage aside.
Step 4:Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.
Step 5:Remove from heat.
Step 6:Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Step 7:Serve with idlis,dosas,chappathis or plain rice.

NOTE:

*Take all the ingredients in the above mentioned quantity only.
*Cook the cabbage in appropriate quantity of oil and keep on mixing
on Low flame.
*Donot add water while grinding as cabbage itself is rich in water content.

Curry Leaves Chutney

ORIGIN
Curry Leaves are rich in iron and good for hair growth.It provides good flavour and odour to the food prepared.Mostly all south indian dishes are either cooked with curry leaves or garnished with them.Curry leaves chutney taken be taken with idlis,dosas or plain rice or curd rice.

INGREDIENTS

Tender Curry Leaves - 1 Cup.
Ginger -1/2 tsp.(chopped / grated)
Tamarind - 1/4 tsp.
Salt - 1/2 tsp.
Black Gram Dhal - 1 tsp.
Red Chillis - 3 pieces
Asafoetida - a pinch.

PROCEDURE

Step 1:Heat oil in a frying pan and fry black gram,red chillis,tamarind in the pan for 2 minutes.
Step 2:Now,pluck the curry leaves from thetep 3: branch.
Step 3:Add the fried ingredients like dhal,chillis and tamarind to the curry leaves.
Step 4:Add salt and asafoetida also and grind all of them together to make a coarse paste.
Step 5:Serve with idlis,dosas or lain/curd rice.

NOTE:

*Take all the ingredients in the above mentioned quantity only.
*Take Tender curry leaves only as non-tender ones would taste bitter.
*Tamarind can be used with or without frying with the other ingredients.

Coconut Chutney

ORIGIN:
"Coconut chutney" is a south indian side dish for Idlis,dosas,pongal or bajji .It is rich in cholesterol and fat as its main ingredient is coconut.

INGREDIENTS

Grated coconut - 1 cup.
Green chillis - 2
Salt - 1/4 tsp.
Mustard seeds - 1/4 tsps.
Water - 2 tbsps.
Coconut oil - 1tsp.
Curry leaves (chopped) - 1 tsp.

PROCEDURE

Step 1:First of mix grated coconut with salt .
Step 2:Chop the green chillis into small pieces.
Step 3:Add water to the grated coconut and mix it with chopped green chillis
Step 4:Then ,grind this in amixer-grinder to get a semi solid paste .
Step 5:Heat oil in a frying pan ,add mustard seeds ,wait until it sputters,add curyy leaves also to the same pan and add this to the grinded paste and mix well.
Step 5:Mix well.
Step 6:Coconut chutney is ready .
Step 7:Serve with idlis,dosas,pongal,bonda,bajji

NOTE

*Please use the ingredients in the above mentioned quantity only.
*Grind into a nice paste.
*Red chillis can also be added instead of or along with green chillis

Carrot & Amla ki Chutney

CARROT CHUTNEY RECIPE

Ingredients:
200 gms grated carrots
2 tbsp grated coconut
1 bunch coriander leaves chopped
4 green chillies
1 tsp lemon juice
Salt To Taste
grounded pepper as per taste

How to make carrot coconut chutney :
• Grind all the ingredients to a smooth consistency.


AMLA KI CHUTNEY RECIPE

Ingredients:
200 gms Green Corainder (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

How to make amla ki chutney :
• Clean and wash the corainder.
• Chop the amla into small pieces and remove the seed.
• Chop green chillies and ginger.
• Put all the ingredients in a mixer and make it into a fine paste.