DUTCH CUCUMBER / CHAYOTE / CHOW CHOW RED CAPSICUM CHUTNEY

Ingredients:

Chayote / chow chow - 1/2 (thinly sliced)
Chick peas splits / bengal gram dal - 1/4 cup
Red capsicum - 1/2
Salt to taste
Oil - 1 tbsp + 1 tsp
Red chili or dried green chilli  to taste
Mustard seeds and curry leaves to season

Preparation:

Heat 1 tbsp oil in a pan and roast chick peas splits until golden in color. Set aside.


Now in the same oil saute chayote and when half done add red capsicum. Saute until soft.


Cool down and grind with the roasted chick peas splits, dried green chili or red chili (dried green chili retain the red color than fresh) and salt.


Now season with mustard seeds and serve with idly or dosa.

CABBAGE CHUTNEY

Ingredients:

Cabbage - 4 medium leaflets
Chick peas split - 1 tbsp
Green gram splita - 1 tbsp
Red chili - 4
Curry leaves - 1 sprig
Salt to taste
Oil - 1 tbsp

Preparation:

Cook cabbage in water or steam it. Heat oil in a pan and saute chick peas splits.


When it turns golden brown add green gram splits.

When it turns gold add red chili and curry leaves. Saute for a few seconds and let it cool.

Grind with cooked cabbage and serve with idly or dosa. If we cook cabbage in oil then the chutney smells a little unpleasant. But boiling and grinding won't smell so and the taste will be very good.

CREAMY CASHEW COCONUT CHUTNEY

My mothers coconut chutney tastes creamy. I never tasted such chutney anywhere else. The secret is in cashews. Try and I am sure that no one gets disappointed. 

Ingredients:

Grated coconut - 1 cup

Green chili - 3

Cashew nuts - 6

Tamarind - 1 small piece

Salt to taste

Oil - 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves - 1 sprig

Preparation:

Grind coconut, cashews, green chilies, tamarind, salt and grind to a smooth paste with little water.

Heat oil in a pan and splutter mustard seeds. Then add curry leaves. Now add this seasoning to the chutney and serve with idli, dosa, vadai or kuzhipaniyaram.

COCONUT CHUTNEY WITH MOONG DAL

My daughters recipe

Required:

Coconut-1/2 cup

Pepper-1/4 teaspoon

Moong dal (green gram split) -1 1/2 tablespoon

Salt to taste

For Seasoning:

Mustard seeds, oil and curry leaves

Preparation:

Grind all the ingredients and season with mustard seeds and curry leaves. Serve with idly, dosa or aappam.

ONION RED CHILLY CHUTNEY

Required:
Small onion-10
Red chilly-5
Tamarind-1/2 gooseberry sized
Salt to taste
Cumin seeds-2 pinches

Preparation:Dry roast whole small onion in a pan. Grind with red chilly, tamarind, salt and cumin seeds. Serve with salted porridge.

RED CHILLY THICK COCONUT CHUTNEY / COCONUT THUVAYAL / THENKA SAMMANTHI

Required:
Coconut scrapping-1/2 cup
Dried red chili - 3
Tamarind-1 small piece
Garlic - 1 small clove
Salt to taste
Cumin seeds-2 pinches

Preparation:
Grind all the ingredients without water or if needed sprinkle very little water. Serve with rice, tapioca, dosa, idly or porridge.

TOMATO MINT CHUTNEY

Required:
Tomato-2 big sized
Mint-1 handful
Salt to taste
Green chilly-4
Ginger-1/8 of an inch
Oil-1 tsp
Tamarind-just a very little piece

Preparation:
Heat oil in a pan. Saute finely chopped ginger,green chilly and mint. When mint shrinks add chopped tomato and saute until it is cooked. Now grind together with salt and tamarind. Serve with idly or dosa

FRESH MINT(PUDHINA) CHUTNEY

Required:

Mint-1/6 cup

Green chilly-5

Coconut scrapping-1 cup

Ginger-1 small piece

Tamarind-1 small piece

Salt to taste

For seasoning:

Oil-1 tsp

Mustard seeds-1 pinch

Urad dal-1/2 tsp

Preparation:

Grind all the ingredients together. Season with mustard seeds and urad dal. Serve with

cutlet, samosa, bajji, idly, chapathi, rice, ghee roast or dosa.

CORIANDER MANGO CHUTNEY

Required:
Coriander leaves-1/8 bunch
Raw mango (1 inch pieces)-4
Green chilly-5
Coconut scrapping-3/4 cup
Asafoetida powder-2 pinches
Salt to taste

For seasoning:
Oil-1 tsp
Mustard seeds-2 pinch
Black gram dal-1/2 tsp

Preparation:
Grid all the ingredients together and season with mustard and black gram dal. Serve with ghee roast, crispy dosa, adai or idly.

GOOSEBERRY CHUTNEY

Required:
Gooseberry-2
Chilli powder-1/4 tsp
Asafoetida-2 pinches
Salt to taste

Preparation:
Remove seed and chop gooseberries. Grind coarsely with all the other ingredients without water. Serve with Black gram dal rice.

MANGO CHUTNEY

Required:
Green chilly-3
Ginger-1 inch piece
Garlic-3 cloves
Coconut scrapping-3/4 cup
Cumin seeds-1/2 tsp
Salt to taste
Curry leaves-1 1/2 strand
Mango-1/4


Preparation:
Grind all the ingredients together to coarse thick consistency. Serve with rice or porridge.

SIMPLE COCONUT CHUTNEY

Required:Coconut scrapping-1/2 cup
Green chilly-2
Tamarind-1 small piece
Salt for taste

Preparation:
Grind coconut, green chilly, turmerind and salt together with little water into chutney consistency.
This chutney tastes good with ghee roast, dosa, vada, bajji or bonda.

TOMATO ONION CHUTNEY

Required:
Tomato-2
Small onion-15
Green chilly-3
Oil-2 tsp
Salt-for taste

Preparation:
Heat oil in a fry pan and saute whole green chilly, whole shallots and whole tomato. After the green chillies become pale and onion become translucent, remove them and saute tomato for another few minutes until the skin starts to peel. Allow to cool and grind with salt. Tastes good with idly, dosa varieties.
Tastes yummy with ghee roast.

BRINJAL CHUTNEY

Required:
Brinjal -2
Green chilly -2
Tamarind – 1 small piece
Salt to taste

For seasoning:
Oil, mustard seeds and urid dal


Preparation:
Cut Brinjal into one inch pieces and steam cook for 3 minutes.

Grind with Salt, green chilly and tamarind.

Heat oil in a pan, splutter mustard seeds and add urid dal. When dal turns golden brown add to chutney and serve with idly, dosa, oothappam etc.