Chutneys recipe

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Coconut Chutney



Ingredients:

Grated Coconut - 2 cups
Small onion -5 nos
Ginger - one small piece
Curry leaf - 5 nos
Tamarind - one small piece
Green Chillies - 4 nos
Salt - To taste



Grind the above ingredients with some water . Season it with mustard seeds, one or two dry chillies and curry leaves. If chutney is ground with little water into the thick paste it can be used without seasoning also.

[minisoji]

Curry Leaf Chutney


Ingredients :
1. Curry Leaves - 2cups
2. Grated Coconut - 2cups
3. Dry Chillies - 50gm
4. White Gram Dal, Raw Rice - 2tsp each
5. Coriander - 2tsp
6. Fenugreek - 1/8tsp
7. Salt, Tamarind - to taste

Method of Preparation :

Fry all the ingredients except salt and tamarind in coconut oil and dry grind each one separately. Mix well all the ground ingredients with salt and tamarind. Curry leaf chutney is ready and it can be stored for a long period.

[minisoji]

Tomato Sweet Chutney



Ingredients :

1. Ripe Tomato - 1kg
2. Crushed Clove - 18nos
1" long Cinnamon - 9pieces
3. Sugar - 3/4kg
4. Ground Garlic - 1dsp
Ground Ginger - 2tsp
Red Chilly powder - 1tsp
Mustard, ground in White Vinegar - 1/2tsp
White Vinegar - 11/2cup
Salt - to taste
5. Steamed Garlic - 2cups
6. Sodium Benzoate - 3pinch

Method of Preparation :

Slice tomatoes into small pieces. Grind tomato pieces well, squeeze and strain the contents.

Boil well crushed clove and cinnamon in 1 cup water and filter the water. Add this water, sugar and 4th ingredients to the tomato puree. Boil the contents well. When 1/2 of its quantity reduces, add steamed garlic and mix with a ladle, without crushing the garlic. Bring to a boil and remove from fire. Allow to cool.

Mix 3 pinch sodium benzoate in 1/4cup of chutney. Pour this to the remaining chutney and mix well.

[minisoji]

Red Chilly Chutney



Ingredients:

* Red Chilly - 10nos
* Small Onions - 1/4 cup
* Tamarind - a small ball
* Salt to taste
* Oil - 1tbs

Method:

Heat the pan, add the oil, red chilly, small onions and heat it for 3 minutes. Grind it into a thick paste by adding tamarind and salt. To add the taste, add one teaspoon fresh coconut oil.

[minisoji]

Sweet Mango Chutney



Ingredients :

1. Semi Ripe Mango - 1cup
2. Ground Ginger - 1tsp
Ground Garlic - 1/2tsp
Ground Mustard - 1/2tsp
Red Chilly Powder - 1/2tsp
Sugar - 1tsp
Salt - to taste
3. Vinegar - 2dsp
4. Lime Juice - 1dsp

Method of Preparation :

Slice mangoes into small pieces. Mix well by adding the 2nd ingredients, limejuice and vinegar. This chutney is a good combination with biryani, fried rice etc.

[minisoji]

Coriander - Mint Chutney



Ingredients :

1. Dry ground Coriander leaves - 1cup
Dry ground Mint leaves - 1/2cup
2. Refined Oil - 3/4cup
Curry Leaves - 1/4cup
3. Asafoetida, Fried and powdered in oil - 1tsp
4. Mustard - 2tsp
Fenugreek - 1/4tsp
5. White gram dal - 1dsp
6. Dry chillies with seeds removed - 4nos (split each into 3pieces)
7. Red Chilly powder - 1dsp
8. Tamarind - to taste
9. Sugar - a pinch
Salt - to taste

Method of Preparation :

Heat oil in a pan and season mustard, fenugreek and white gram dal. Put curry leaves and dry chillies. Sauté adding chilly powder. Stir in the ground leaves and sauté on a low fire till oil separates.

Squeeze tamarind in little water. Add salt, asafoetida powder and tamarind water to the chutney. Mix well and remove from fire. Add a pinch of sugar and when cool, store in a dry container. This chutney can be stored for a long period without decay.

[minisoji]

Papaya Chutney



Ingredients :

1. Semi ripe Papaya - 1kg
2. Small Garlic flakes - 1cup
Thinly sliced Ginger - 1/2cup
3. Sugar - 3cups
Citric Acid - 1tsp
Water - 1cup
4. Red Chilly powder - 1dsp
Salt - 1/2tsp
5. Vinegar - 1/2cup
Lime juice - 2dsp
6. Dry Chillies with seeds removed - 6nos

Method of Preparation :

Peel the skin of papaya, grate or slice into thin long pieces. Steam for 1 minute. Steam garlic and ginger separately. Remove immediately from the steaming vessel so that it doesn't become soggy.

Heat the 3rd ingredients in a vessel and stir till the sugar melts. When the mixture thickens, add papaya, garlic, ginger, chilly powder, salt and mix well. Stir in vinegar and lime juice. Split each dry chillies into 3 pieces and add it to the chutney. Remove from fire. Chutney is ready to use after one day. This chutney can be stored for a long period without decay.

[minisoji]

Onion Chutney



Ingredients :

Onions Big 1 no

Green chillies 2 nos

Red Chillies(dry) 2 nos

mustard seeds 1 tsp

urad dal 2 tsp

tamarind dry 1 small piece

salt to taste

brown sugar 1 tsp

oil 1 tbsp

Method :

Chop the Onions coraesly

In a pan heat the oil & add 1 tsp of urad
dal,&chilliies. fry for a minute. Add the Onions & salt.

Fry till all the ingredients gets mixed & raw smell of
onions are gone.

Let it cool completely . Add the tamarind,brown sugar
& grind it to a fine paste . DO the seasoning with the
other tsp of urad dal , mustard seeds in a tsp of oil.

Enjoy with steaming Dosas or just plain rice.

[minisoji]

Peanut Chutney



Ingredients :

Peanuts dry roasted 1 Cup

Onion diced 1 No.

Red dry Chili Pepper To Taste.

Salt To Taste.

Oil 1 Tsp.

Method :

Cook the diced onion & chili in oil for 5 minutes.
Mix everything & grind to paste in a blender.
Adjust seasoning & enjoy as spread/side dish/dip

[minisoji]

Mint Chutney



Ingredients :

Mint(Pudina) 1 bunch

Red Chillies(dry) 2 nos

Mustard seeds 1 tsp

Urad dal 2 tsp

Tamarind dry 1 small piece

Salt to taste

Sugar 1 tsp

Hing 1 tsp

Oil 1 tbsp

Method :

Wash & coarse chop the Mint.

In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute. Keep it aside. In the same pan add the
mint & fry till it changes color & once it is cooked it shrinks
to half the original quantity.

Let it cool completely . Add the tamarind,sugar,hing & grind
it to a fine paste. DO the seasoning with the other tsp of
urad dal , mustard seeds in a tsp of oil.

Enjoy with hot Dosa or with plain rice.