Different chutnies or Thokayal

Coconut Chutney

Ingredients
Coconut 1/2 cup grated
Pottu Kadalai 3 t.spoons
Green chillies 2
Salt 1/2 t.spoon


Method
Grind all the above ingredients.


Besan Chutney

Ingredients
Besan 1 cup
Water 3 cups
Green chillies 10 slit length wise
Hing a small pinch
Mustard 1/4 t.spoon
Salt 1 t.spoon
Lemon Juice (1 lemon)


Method
Make a batter with besan, salt and 2 cups of water, and keep it
aside.
Fry mustard, hing, and green chillies in oil for a few minutes
and then add 1 cup of water. Let it cook for a few minutes. Now add the besan batter and keep stirring until the besan gets
cooked.


Coconut Thokayal

Ingredients
Coconut 1/2 cup
Channa dhall 4 t.spoon
Urad dhall 2 t.spoon
Mustard 1/4 t.spoon
Red chillies 2
Green chillies 2
Hing 1/4 t.spoon
Curry leaves
Tamarind paste 1/4 t.spoon
Salt 1/2 t.spoon
Oil 2 t.spoons


Method
Fry channa dhall, urad dhall, mustard, red chillies, green chillies, hing, and curry leaves in little oil.
Add coconut to the above and wet grind this with salt.

Ginger Thokayal

Ingredients

Urad dhall 4 t.spoon
Red chillies 2
Pepper 1/2 t.spoon
Ginger small piece chopped
Curry leaves
Hing 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Coconut 2 t.spoon
Jaggery less than 1/4 t.spoon
Salt 1/4 t.spoon
Oil 2 t.spoons

Method
Fry urad dhall, red chillies, pepper, ginger, hing, and curry
leaves in oil.
Wet grind the above with coconut, jaggery, tamarind and salt.

Corrainder Thokayal

Ingredients

Urad dhall 4 t.spoon
Channa dhall 2 t.spoon
Red chillies 2
Green chillies 2
Corriander 1 bunch
Hing 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 1/2 t.spoon
Oil 2 t.spoons

Method
Fry urad dhall, channa dhall, red chillies, green chillies, and
hing in oil. Wet grind the above with chopped corriander, salt,
and tamarind paste.

Onion Chutney

Ingredients

Onions 2 small or 1 big
Urad dhall 4 t.spoons
Channa dhall 1 t.spoon
Red chillies 4
Salt 1/2 t.spoon
Mustard a small pinch
Tamarind paste less than 1/4 t.spoon
Oil 1 t.spoon

Method
Fry mustard, urad dhall, channa dhall, and red chilli in oil till
the dhall's turn brown, now add chopped onions, and keep frying
till onions become brown. Wet grind above with tamarind paste and
salt.

Parupu Thokayal

Ingredients

Thuvar dhall 1/2 cup
Channa dhall 2 t.spoons
Pepper 1/2 t.spoon
Red Chilli 1
Hing 1/4 t.spoon
Salt 1/2 t.spoon
Oil 2 t.spoons

Method
Fry thuvar dhall, channa dhall, pepper, red chilli, and hing in
oil. Wet grind the above with salt.

Tomato Chutney

Ingredients
Tomato about 2-3 washed and chopped
Green chillies 3-5 washed and chopped
Onions 1 small washed, skin peeled and chopped
Cilantro a small bunch washed
Tamarind paste 1/4 t.spoon
Garlic 2 flakes (optional)
Salt 1/2 t.spoon


Method
Blend everything together.

Ginger Chutney

Ingredients:
Ginger
Lemon
Green Chilli
Salt

Method:
1. Crush ginger, green chili and salt together.
2.Then pour lemon juice and serve.

Green Chutney

Ingredients:
Green coriander leaves 1 cup
Green chilli 2
Ginger 1/4 inch
Lemon juice 2 tbsp.
Salt to taste

Method:
1.Grind coriander leaves, ginger and green chilli together.
2.If the paste is too thick, add little water.
3.Then add lemon juice and salt. Mix well.


Peanut Chutney

Ingredients:
Peanuts ..... 1 cup
Soft chana dal ... 1/4 cup
Green chilli ........ 2
Lemon juice ....... 2 tbsp.
Yogurt (curd)..... 1 tbsp.
Mustard seeds.... 1/2 tsp.
Vegetable oil...... 2 tsp.
Salt to taste

Method:
1. Roast the peanuts and remove the skin.
2. Grind peanuts, soft chana dal, yogurt and green chilli together.
3. Add lemon juice and salt and mix well.
4 Heat oil in a pan. Add mustard seeds and let it splatter. Remove from heat and pour the oil over chutney and mix well.
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Chilli Pickle
Ingredients:
Green chilli ............... 200 grams
Lemon juice ............. 1/2 cup
Red chilli powder ..... 1 tsp.
Fenugreek seeds .... 1/2 tbsp.
Mustard seeds ......... 1/2 tbsp.
Turmeric Powder 1 tsp.
Cumin powder (roasted) ...2 tsp.
Salt to taste
Vegetable oil ...... 3 tbsp.
Method:
1. Powder the mustard seeds and fenugreek seeds and mix with red chilli powder, turmeric powder, cumin powder and salt.
2. Cut green chillis into thin slices and dip in lemon juice. Keep for an hour.
3. Make the oil slightly warm and add all the spices
4. Add this to the green chillis dipped in lemon juice and stir well.
5. Put the chilli pickle in a glass bottle and use after 4-5 days.
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Mango Pickle
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Ingredients:
Raw firm mangos (medium) ... 4
Mustard oil ................. 2 cups
Mustard seeds ..... 1/2 tbsp.
Aniseed ................ 1 tbsp.
Nigella seeds .............. 1 tbsp.
Fenugreek Seeds ........ 1 tbsp.
Red chilli powder .......... 3 tbsp.
Turmeric Powder ............. 1 tbsp.
Salt ...............................1/4 cup

Method:
1. Cut each mango into 8 pieces. Put the mango pieces in a clean, dry earthern jar and add salt to it. Shake well. Keep in sun for one day.

2. Mix all the ingredients mustard seeds, aniseed, nigella seeds and fenugreek seeds, red chilli powder and turmeric powder.

3. Heat mustard oil well until smoky and then let it cool.

4. Mix all the ingredients and salted mango pieces thoroughly either with clean dry hands or clean dry spatula. Pour half oil and shake the jar so that all the mango pieces get properly coated with pickle masala and oil. Press firmly and pour the remaining oil. There should be enough oil so that all the mango pieces dip well in oil.

5. Close the mouth of jar with muslin cloth and keep in sun for 12-15 days before use. Stir and shake the jar carefully, atleast once in a day
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hmm...really tasty! ;)