RED BELL PEPPER CHUTNEY

Ingredients

1 big Onion, cubed 
3 cloves Garlic, cut 
2 samll Tomato, cubed 
2 Red Capsicum, cubed
1 tbsp Coriander leaves, chopped
Salt- to taste

2 tsp oil

Oil 1 tsp
1/2 tsp Jeera 

1 tbsp Urad dhal 
Dried red chilli-2-3
Tamarind- Pea size

Method

Heat a teaspoon of oil in a pan and roast the jeera, urad dhal, dried red chillies and tamarind together till the urad dhal becomes golden colour and the red chillies becomes crisp. Set aside and allow to cool. Blend in a mixer jar as a coarse powder.

Heat two teaspoons of oil in a pan and add the cubed onion, pinch of salt and cook slightly. Then add the garlic and cook for a minute. Now add the cut tomato and cook for a minute till it becomes slightly soft but not mushy.

Now add the red capsicum and enough salt. Cook for two minutes till the peel starts to get blisters or the bright red colour starts to change.
Now add the coriander leaves and cook for fifteen seconds and switch off the gas. Allow to cool.
Now add the urad dhal mixture into the blender and powder it. If it is a coarse powder also it will grind further with capsicum.
Now add the capsicum mixture and grind as a fine puree.
Without tempering itself this chutney tastes really yummy.
If you wish you could splutter mustard seeds in oil and then add some curry leaves and mix with this chutney.(This step is optional)
Serve with Idli or Dosa. 
Can be stored up to 2-3 days in refrigerator.

ONION TOMATO CHUTNEY

Ingredients

1 Onion , chopped 
1 Tomato , chopped
1 tbsp Ginger, chopped 
1 tsp Coriander seeds 
6 nos Red chillies 
2 tsp Chana dal 
1/2 tsp Tamarind 
2 tbsp Coconut, grated 
pinch Asafoetida 

To temper

2 tsp Oil 
1 tsp Mustard
1 tsp Urad dal 
Few Curry leaves 

Method

In a kadai, add oil, roast chilli, chana dal first 30 seconds.
Then add coriander seeds, continue roasting for 30 more seconds and then lastly add asafoetida.
Add chopped ginger, cubed onion and fry for a minute.
Add cubed tomatoes and fry until soft.
Remove on a plate to cool down.
Grind with coconut, salt and tamarind. Add little water while grinding.
Transfer to serving bowl and temper heating adding oil, splutter mustard, urad dal and curry leaves. Mix to serve.

Notes

Make sure to add enough red chillies depending on the spiciness the red chilli has.
You can skip coconut and make the same way.

TOMATO CORIANDER CHUTNEY

Ingredients:

4 tomatoes, sliced

1/2 cup chopped coriander leaves

12-15 mint leaves

1 tsp urad dal

1 tsp cumin seeds

2 green chilies

1 tbsp oil

salt to taste

For tempering

1 tsp oil

1 tsp mustard seeds

1 dry chili

pinch asafoetida

8-10 curry leaves

Method

Heat oil in nonstick pan. Add cumin seeds , urad dal, let it splutter .

Add green chilies and saute for few seconds. Now add coriander and mint leaves, saute for 2 minutes.

Remove and keep aside.

In the same pan, add remaining oil, add chopped tomatoes and saute till mushy.Remove and cool.

Grind cumin mixture and them add tomato mixture, salt. grind to coarse paste adding 2-3 tbsp water. Remove into a bowl.

Hat oil in pan, add mustard seeds, after it pops, add dry chili , curry leaves, and fry for few seconds. Now add asafoetida and add the seasoning to the ground mixture.

Serve with dosas and idli.

BRINJAL CHUTNEY

Ingredients

2 Brinjal 
1 Big Onion chopped 
1 Tomato chopped 
2" Ginger chopped piece
4 cloves Garlic chopped
1 or 2 (you can add red chillies instead)
Green chillies chopped 
3-4 Cashewnuts 
1 tbsp Roasted Bengal gram 
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds 
Salt to taste
1/2 to 1 tsp Tamarind paste- (adjust to suit your taste) 
2 tbsp Oil 
For tempering 
1 tsp Oil 
1/2 tsp Mustard seeds 
1/4 tsp Cumin seeds 
few Curry leaves
 pinch Asafoetida- 
1 Dried red chilli broken into pieces 

Method

Slice and deep fry the brinjal pieces to golden brown. Drain onto absorbent paper and keep aside. Heat oil in a pan and add mustard seeds and cumin seeds. When they start to splutter, add the cashewnuts and roasted bengal gram and saute for a few seconds. 
Add the chopped onion and saute till pink in colour. 
Add the chopped ginger, garlic and green chillies and saute till a nice aroma comes. 
Add the chopped tomatoes and saute till oil separates. 
Add the fried brinjal pieces and salt and mix well. Cover and cook on low heat for 5 minutes or till well blended. Switch off heat and let cool. 
Add tamarind paste and grind the mixture to a fine, smooth paste. 
In another pan, heat oil. Add the mustard and cumin seeds. When they start to splutter, add the asafoetida and stir for 3 seconds. Now add the red chilli pieces and curry leaves and stir for a few seconds. 
Switch off heat and pour this over the chutney. Serve with rice or Idli or Dosa. 

CUURY LEAVES IDLI POWDER

 

Ingredients

1 cup  Curry leaves / Karuveppilai (fresh and tightly packed)
1/2 cup  Whole black gram without skin 
6 to 7 nos  Dry red chillies (as needed)
1/4 tsp Asafoetida
1/2 tsp  Coconut Oil 
Salt to taste

Method

Wash curry leaves thoroughly and dry it completely or pat dry them with paper towel. 
Heat a pan, dry roast curry leaves for 2 to 3 mins or until it turns crispy and nice aroma comes. Switch off the stove and allow them to cool.
In the same pan add 1/2 tsp oil, add whole black gram, bengal gram, dry red chillies and roast over medium flame until it turns golden brown in color. Switch off the stove and add asafoetida, let it cool.
Grind curry leaves in a mixer grinder until it is 1/2 done. Then add roasted dhal mixtures along with required salt, grind it to a coarse powder. Then spread this Powder on a paper and cool them for a while then store it in an airtight container. Curry leaves idly powder is ready to serve with hot idly and dosai.

Notes

Do not over roast curry leaves and dhal mixtures otherwise it will get burnt smell in the powder.You can increase or decrease red chillies as per your taste.After roasting dhal mixtures and curry leaves, immediately remove from the pan and cool them in a plate or paper. Otherwise dhal and curry leaves will turn black due to over heat.

FLAXSEED CHUTNEY

Ingredients

1/2 cup Flaxseeds

1/4 cup urad dal

8-10 nos red chillies

handful copra pieces

marble sized tamarind

1 tsp salt

1/2 tsp jaggery powder

1/2 tsp turmeric powder

1/2 tsp cumin seeds

few curry leaves

2 tsp cooking oil

Method

Heat a pan and add flax seeds. Dry roast them on  medium flame with continuous stirring till they start spluttering. Transfer it to a container and add urad dal to the same pan. Dry roast them as well till they turn brown.

Assemble all roasted ingredients in a container and let them cool down to room temperature. Add salt, cumin powder, turmeric powder, jaggery and tamarind with it.

Now put everything in a blender and grind them to a coarse powder. 

Transfer it to a bowl and store in a airtight container when cools down.

Note -

Roasting should be carried out in medium flame with continuous stirring , otherwise it will burn and taste bitter

If you dont have copra, add grated coconut and roast it till moisture evaporates from it.

TOMATO CHUTNEY

Ingredients

2 nos  ripe tomatoes 
2 green chillies
 1 tsp mustard seed
1 tsp gingergarlic paste
1-2 tsp  vinegar

1tsp paprika
salt as per taste

Method

Grind the chillies, mustard,garlicginger paste with the vinegar.
Remove the skins from the tomatoes by dipping them into boiling water.
Cut the tomatoes into squares,and put it in a saucepan.
Now add the vinegar , paprika and boil until pulpy.
Add the ground ingredients and salt, and boil the whole gently till it is of a good consistancy.
Yummy chutney is ready to serve with dosas or idlis.

BOTTLEGUORD CHUTNEY

Ingredients

1 tsp sesame seeds

1 small bottleguord cut into Small cubes

1 tsp cumin seeds

5-8 green chillies

4 cloves garlic

1/2 tsp tamarind paste

1 tsp oil

1 tsp mustard seeds

curry leaves

salt as per taste

2  dry chilli 

Method

In a hot pan add sesame seeds and dry roast it. 

Switch off the flame and transfer it in a blender to make powder.

Now in the same pan ass oil and cumin seeds, green chillies, garlic, bottleguordpieces, turmeric powder and saute it . 

Cook on low flame until soft. Add tamarind paste and saute for 2minutes.

Switch off flame and after it cools down , put in ablender and make paste.

Temper with mustard seeds, curry leaves and dry chillies. 

Add this to the chutney and mix it properly and serve.

KARA CHUTNEY SARAVANA BHAVAN STYLE

Ingredients

1/4 Cup of Tomato chopped

4-6 nos of Dry red Chillies

1Tbsp of grated carrot(Optional)

1 Tbsp of Urad Dhal

1 tbsp of Bengal gram(Kadalai Paruppu)

salt to taste

 To temper 

1 Tsp of oil

1/2 tsp of mustard seeds

1/4 tsp of Urad Dhal

1 strand of curry leaves

Method

In a pan fry all the items one by one by adding a drop of oil.

Add the roasted items,salt into a blender.
Grind it into a thick paste, then add little water and blend again.

Temper the items mentioned in the list and add it to the chutney.

Serve it with hot idli along with coconut chutney.

CARROT TOMATO CHUTNEY

Ingredients

2 nos carrot medium size

1 tomato chopped

6-8 dry chilli

5-10 cloves garlic chopped

pinch asafoetida

1 tsp cumin powder

1 tbsp urad dal

1 tbsp coconut oil

salt as per taste

Method

Wash and peel the carrots.  Cut tomatoes and carrots into medium sized cube.
Heat a kadai and heat a tbsp of oil on medium flame.
Add the dry chillies and urad dal  and cook for a minute. Add chopped garlic, asafoetida, cumin powder  and saute till light brown, now add carrot and tomato cubes.
Sprinkle some salt which helps the vegetables to release some water and makes cooking faster.
Cook covered till the tomatoes are soft and mushy.  
Remove the lid and cook for few more minutes till all the water released by tomatoes is almost evaporated.
When cooled, grind the cooked mixture  in a mixer grinder.
Add  salt.
Transfer to a serving bowl.
Goes well with dosas or idlis.

COCONUT CHUTNEY

Ingredients

1 cup coconut grated
1/2 cup chana dal , roasted
2 green chillies chopped
1 cup water to blend
2 tbsp coriander leaves chopped
salt to taste
1/2 tsp urad dal
1/4 tsp mustard seeds
2 dry chilli
4 curry leaves
1 tsp coconut oil

Method

Blend coconut, chana dal, chilli, salt and water to smooth paste.
Add coriander leaves and blend again .
Transfer to a bowl and keep aside
Heat 1 tsp oil in a pan, add urad dal, mustard seeds, dry chilli, curry leaves.
Once it splutters , remove and pour over chutney and serve.