Curry Leaves Chutney

Time 10 min

Ingredients

Curry leave 1/2 cup

Dry chilies 3

Garlic cloves 3-4

Sesame seeds 1/2 tsp

Cumin seeds 1/2 tsp

Oil 1 tsp

Salt to taste

Method

Heat the oil in pan. Add all ingredients. Fry about 5-6 min. Allow it to cool. Then blend it in the mixer or khalbatta to make coarse powder. It tastes wonderful with rice or jwari bhakri.

Dry Garlic Chutney

Ingredients

Garlic cloves, peeled 1/2 cup

Dry coconut (kopra) pieces 1/4 cup

Chilli powder 1.5 tbsp or dry chilies 5-6

Cumin seeds 1/2 tsp

Sesame seeds 1/2 tsp

Salt to taste

Oil 1tsp

Method

Heat oil in pan/kadai and saute the garlic, coconut, sesame seeds, dry chiles, cumin seeds for 2 -3 min over a medium flame.

Allow it to cool, combine all the ingredients along with salt in a blender and grind till it is a coarse paste. Serve with bhakari, rice,vada pav etc.

Mint Chutney

Time 10 min

Ingredients

Mint leaves 1 cup

Coriander leaves 1 cup

Green chilies 2-3

Ginger 1/4 inch

Garlic cloves 1-2

Lemon juice 1 tsp

Sugar 1 tsp

Salt to taste

Method

Wash and clean the mint and coriander leaves. Then in a blender add mint, coriander leaves, green chillies, lemon juice, ginger, garlic, salt, sugar. Grind to make smooth paste.

Coconut Chutney

Time 10 min

Ingredients

Fresh grated coconut  1 cup

Green chilies 2

Ginger 1/4 cm

Sugar 1 tsp

Roasted groundnuts 1 tsp

Roasted dalia 1 tsp

Coriander 2tsp

Water 1/4 cup

Salt to taste

Oil 1 tsp

Curd 2 tbsp

 

Seasoning (optional)

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Curry leaves 3-4

Method

Blend all ingredients  except curd in blender to make a smooth paste. Heat oil in pan add mustard seeds, cumin seeds, asafoetida, curry leaves. Turn off after it crackles. Allow it to cool then add to the paste. Then mix with curd. Serve with dosas, idlis, appe.

Coconut Chutney

Time 10 min

Ingredients

Fresh grated coconut  1 cup

Green chilies 2

Ginger 1/4 cm

Sugar 1 tsp

Roasted groundnuts 1 tsp

Roasted dalia 1 tsp

Coriander 2tsp

Water 1/4 cup

Salt to taste

Oil 1 tsp

Curd 2 tbsp

 

Seasoning (optional)

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Curry leaves 3-4

Method

Blend all ingredients  except curd in blender to make a smooth paste. Heat oil in pan add mustard seeds, cumin seeds, asafoetida, curry leaves. Turn off after it crackles. Allow it to cool then add to the paste. Then mix with curd. Serve with dosas, idlis, appe.

Sweet Tamarind Chutney

Time 10 min

Ingredients

Tamarind paste 2 cups

Chaat masala 2 tbsp

Khajur / dates paste 1/2 cup

Sugar 1-2 tbsp or as needed

Method
Take tamarind paste in a bowl add chaat masala mix well then add khajur / dates paste, sugar mix again. Now boil this mixture for 5 min in pan. or otherwise microwave it for 5 min on 900 watt. Allow it to cool.

Tip

U can add lemon juice 2 tsp if you wish.

Green Chutney

Time 10 min

Ingredients

Coriander leaves 2 cups

Mint leaves 1 cup

Green chilies 2-3

Sugar 1/2 tbsp

Salt to taste

Method

Wash and clean the mint and coriander leaves. Then in a blender add mint, coriander leaves, green chillies, salt, sugar. Grind till smooth paste.

Tip

U can add lemon juice 2 tsp if you wish. I dont like lemon in green chatney so i avoid.

Dry Chili Garlic Chutney



Time 15 min

Ingredients

Dry chilies 8-10

Garlic cloves 1 tbsp

Oil 1 tsp

Salt to taste

Method

Heat the oil in pan. Add dry chilies and peeled garlic coves. Fry about 5-6 min. Allow it to cool. Ten blend it in the mixer. 

3 in 1 Chutney

Time 15 min

Ingredients

Grated dry coconut 1 tbsp

Roasted groundnut powder 1 tbsp

Grated garlic cloves 1 tbsp

Red chili powder 2 tsp

Salt to taste

Method

Mix all ingredients well. Tastes good with different snacks. Use air tight container to keep the chatney, so that aroma remains. To increase the shelf life of chatney u can roast grated coconut in pan for about 3-4 min on medium flame.