CUCUMBER AND CURRY LEAVES CHUTNEY

required:yellow cucumber-250g,green chillies-4,curry leaves-4 handfuls,garlic cloves-3,cumin seeds-1/2 tsp,salt-according to taste,tumeric pd-a pinch,oil-1 tbsp,tamarind paste-1/2 tsp

for tempering:oil-1 tbsp,mustard seeds-1/4th tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few

method

heat the oil in a pan and fry the curry leaves until crispy.remove to a plate and fry the green chillies in the same pan until they change colour.dice the cucumber into small pieces.now grind garlic cloves,curry leaves,cumin seeds,turmeric pd,salt,green chillies together.add the tamarind paste and grind again.mix the cucumber pieces and this paste together.adjust salt and tamrind paste if required.

prepare the tempering by heating the oil and tipping in the above mentioned ingredients one after the other into the oil.when they change colour add to the chutney and mix well. 

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KALE CHUTNEY

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required:baby kale leaves-150 g,green chillies-5,salt-according to taste,garlic cloves-2,cumin seeds-1/2 tsp,uraddal-2 tsp,chanadal-1 tsp,tamarind paste-1 tsp,salt-according to taste,oil-5 tsp,curd-1 cup

method

fry the kale leaves in half the oil until wilted.remove to a plate.fry the uraddal,chanadal,green chillies together until they change colour in the remaining oil.

now grind the garlic,cumin,uraddal,chanadal,tamarind paste,green chillies together.lastly add the leaves,salt and grind on whipper mode.remove and mix curd.serve with chapathi or rice.

TOMATO AND CHANADAL CHUTNEY

required:dry red chillies-17,fresh coconut -1 cup,salt-according to taste,chanadal-5 tsp,cumin seeds-1/2 tsp,garlic cloves-2,tamarind paste-1 tsp,tomatoes-5 small,water-1/2 cup,oil-1 tbsp,turmeric pd-a pinch

for tempering

oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-few

method

dry roast red chillies and chanadal together in a pan.in the same pan add oil and put the tomatoes into it and cover until they are mushy and reduced.grind the dry red chillies,chanadal,cumin seeds,garlic,tamarind paste,coconut,water,tomatoes,tumeric pd in a mixer grinder along with enough salt.prepare the tempering and add to the chutney

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CORIANDER CHUTNEY

required:coriander-1 bunch,garlic clove-1,curd-2 tbsp,green chillies-3,roasted chanadal-1/2 cup,salt-according to taste,cumin seeds-1/2 tsp
for tempering
oil-2 tsp,mustard seeds-1/4 th tsp,uraddal-1tsp,curry leaves-few
method
grind coriander,garlic,curd,green chillies,roasted chanadal,salt,cumin seeds together until smooth.
prepare the tempering and pour on the chutney.mix well.serve with paniyaram,dosa

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CAPSICUM AND YELLOW CUCUMBER CHUTNEY

required:capsicum or green bell pepper-3 seeded,green chillies-20,tamarind paste-2 tsp,yellow cucumber-250 g,cumin seeds-3/4 th tsp,salt-according to taste,oil-1 tbsp,garlic cloves-2 big,turmeric pd-a pinch

for tempering

oil-1 tbsp,dry red chilli-1 broken,mustard seeds,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few
method
take a non stick pan and fry roughly chopped capsicum in oil.when the capsicum slightly changes colour tip in green chillies and also fry until light brown.peel and dice the cucumber.if the seeds are bitter discard them along with the soft part underneath.keep the cucumber pieces aside.take a mixie jar and grind capsicum,green chillies,tamarind paste,cumin seeds,garlic cloves,turmeric pd,salt,cumin seeds.to this add the cucumber pieces and mix well.now prepare the tempering and add to the chutney.
if the cucumber is sour then reduce the tamarind paste 

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ZUCCHINI CHUTNEY

required:zucchini-1/2 kg,long green chillies-20,garlic cloves-3 big,cumin seeds-1/2 tsp,tamarind paste-2 tsp,salt-according to taste,turmeric pd-a pinch,oil-1 tbsp
for tempering:oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1 tsp,chandal-1/2 tsp,curry leaves-few
method
trim the ends and cut the zucchini into roundels.heat a non stick pan with oil.fry the zucchini pieces in a non stick pan and when they become lightly golden; tip in the green chillies and also fry them until they change colour. put these in a mixture jar after they come to room temperature.also tip in garlic,turmeric,cumin seeds,salt,tamarind paste and blend in whipper mode until coarse.
now prepare the tempering with oil,mustard seeds,uraddal,chandal and curry leaves.add this to the chutney and mix well.

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ROASTED CHANADAL CHUTNEY

required:roasted chanadal-1 cup,green chillies-4,cumin seeds-1 tsp,water-for consistency,salt-according to taste,shallot-finely chopped,coriander chopped-little
method
grind chanadal,green chillies,cumin seeds,salt,water into a smooth pouring consistency.sprinkle some 
onion,coriander on top.tastes better with deep fried punugulu or paniyaram

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ONION AND CHANADAL CHUTNEY

required:dry red chillies-15,tamarind paste-1 tsp,salt-according to taste,garlic clove-1,red onion-1 large,cumin seeds-1/2 tsp,roasted chanadal-1/2 cup,oil-little,water-little
for tempering:oil-2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chamadal-1/2 tsp,curry leaves-few
method
dry roast the red chillies and remove to a mixie jar.now fry the onion in oil until it turns translucent and then turn off.to the same pan add chanadal,cumin seeds and mix well.when this comes to room temperature add to the mixie jar.grind all the ingredients with garlic,tamarind paste,salt and water to chutney consistency.
prepare the tempering and add to the chutney.can be served with punugulu or mysore bajji

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YELLOW CUCUMBER AND PEANUT CHUTNEY

required:cucumber-200 g,peanuts dry roasted-1/2 cup, tamarind paste-1 tsp, green chillies-10 long, cumin seeds-1 tsp,garlic cloves-2 or 3,salt-according to taste, turmeric pd-a pinch, coriander-little,oil-1 tbsp, tomato-1 small chopped
method
peel the cucumber and check to see if the seeds are bitter .if bitter remove them and also the soft part underneath the seeds.use the remaining cucumber.fry the green chillies in oil by covering with a lid until they change colour.now add tomato to the same pan as the green chillies and fry until the juice of the tomato dries up a little.tip in turmeric pd into the pan. now grind green chillies, tomato,garlic,cumin seeds,peanuts,tamarind paste in a whipper mode or coarsely grind.lastly add the cucumber and grind coarsely.mix salt and sprinkle some coriander

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CORIANDER& COCONUT CHUTNEY

required:2 cups-coconut pieces,tamarind paste-3/4 th tsp, green chillies-6,salt-according to taste, cumin seeds-3/4th tsp,coriander-1 small bunch,garlic clove-1,oil-1 tbsp,mustard seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
take a pan and fry the washed coriander until soft along with the green chillies in oil.add this to a mixture jar.also tip in coconut, cumin seeds, tamarind paste,salt.prepare tempering with little oil, mustard seeds,chanadal,uraddal,curry leaves and add to the chutney

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ONION,TOMATO CHUTNEY

required:mustard seeds-1/2 tsp,2 tsp-chanadal,1&1/2 tsp-uraddal,dry red chillies-14,garlic cloves-5,salt-according to taste, red onion-1/2 large roughly chopped,tomatoes-3 large size roughly chopped, tamarind paste-1/2 tsp, turmeric pd-a pinch, cumin seeds-3/4 th tsp, oil-1 tbsp
for tempering:oil-1 tsp, mustard seeds, curry leaves[optional]
method
heat the oil and pop the mustards.immediately add chanadal,uraddal,dry red chillies and wait until they change colour.now tip in the onion,turmeric pd and fry until it sweats. add the tomatoes and fry until the juice reduces a little.let this comes to room temperature.then grind all this with garlic, cumin seeds, tamarind paste.serve with dosa, idli,uthappam

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GUAVA CHUTNEY

required:tamarind paste-1&1/2 tsp,guava-1/2 kg cut into small pieces,coriander seeds-1 tsp,garlic cloves-2,cumin seeds-1/2 tsp,dry red chillies-10,salt-according to taste,
for tempering:oil-1 tbsp,mustard seeds-1/2  tsp,uraddal-1/2 tsp,chanadal-1/2 tsp,curry leaves-few
method
fry the dry red chillies and coriander seeds in very little oil.grind gauva with tamarind paste,garlic cloves,coriander seeds,dry red chillies,cumin pd and salt.prepare the tempering and add to the chutney

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PARSLEY CHUTNEY

required:1 bunch parsley,garlic cloves-2,cumin seeds-1/2 tsp,salt-according to taste,green chillies-3,tamarind paste-1 tsp,turmeric pd-a pinch,oil-1 tbsp,mustard seeds-1/4 th tsp,uraddal-1/4 th tsp
method
wash and chop parsley along with stems.put in a colander for sometime to drain any water.grind parsley along with green chillies,garlic,salt,tamarind paste,turmeric pd,cumin seeds.
now prepare tempering with oil,mustard seeds,uraddal and add to the chutney

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CARROT, TOMATO AND AVACADO CHUTNEY

required:1 carrot diced,2 small avacados,1 large tomato cut into medium pieces,cumin seeds-1/2 tsp,tamarind paste-1/4 th tsp,green chillies-5,garlic cloves-2,salt-according to taste,turmeric pd-a pinch,oil-4 tsp
for tempering:oil-1/2 tbsp,mustard seeds-1/4 th tsp,chanadal-1/4 th tsp,uraddal-1/4 th tsp,curry leaves-few
method
fry the green chillies in little oil and put them in a mixie jar along with garlic,tamarind paste,cumin seeds.grind to a smooth paste.in another vessel simaltaneously add little oil and put the carrot along with the tomato pieces and cover until cooked.put this into the mixie jar after it comes to room temperature along with salt and turmeric pd.grind in whipper mode.mash the avacados in a bowl after deseeding them.put the ground paste in the same bowl and mix well.prepare the tempering and add to the chutney

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SPRING ONION CHUTNEY

required:spring onions-2 bunches chopped,coriander-2 bunches choped along with stems,mint leaves-1 bunch,green chillies-4 or 5,garlic cloves-2,cumin seeds-1 /2 tsp,oil-1 tbsp,salt-according to taste,tamarind paste-1 tsp,turmeric pd-a pinch
for tempering:oil-2 tsp,dry red chilli-1 mustard seeds-1/4 th tsp,uraddal-1/4 th tsp,chanadal-1/4 th tsp,
curry leaves-2
method
fry the green chilies in oil and remove to a plate.in the same pan tip in all the leaves and fry until they turn soft.
in a mixie jar tip in cumin seeds,garlic,green chillies and grind.next add the leaves,tamarind paste,salt
and grind on the whipper mode.prepare the tempering and add to the chutney

UGADI PACHADI

required:green raw mango-1 medium,black pepper pd-1/2 tsp,tamarind paste-4 tsp,bananas-4,neem petals-4 tsp,grated jaggery-2 cups,water-2 cups
method
peel and cut the mango into small pieces while discarding the seed inside.soak the grated jaggery in water and strain.mash the bananas in a vessel.add pepper pd,tamarind paste,jaggery water,mango pieces,neem flower petals into the same vessel and mix well.

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NIMMAKARAM OR INSTANT LEMON PICKLE

required:cumin seeds-2 tsp,salt-3 tsp,red chilli pd-5 heaped spoons,garlic cloves[big]-12,lemon juice-8 medium size,turmeric pd-2 pinches.onion chopped finely-1/2 big
tempering:dry red chilli broken-1,mustards-1/2 tsp,curry leaves-1 sprig,uraddal-1 tsp,oil-2 tbsp.
method
nicely wash and wipe the lemons dry.squeeze the lemon juice and keep.grind cumin seeds,salt,red chilli pd,garlic cloves,turmeric pd in a mixer.add lime juice to this and grind again.add onions to this mixture.prepare the tempering and add to this

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CORIANDER &MINT CHUTNEY

required:coriander-3 bunches,mint-3 small bunches,green chillies-10,cumin seeds-1 tsp,garlic cloves-5,tomatoes-3 medium ripe diced,oil-1&1/2 tbsp,salt-according to taste,turmeric pd-a pinch,tamarind paste-2 or 3 tsp
method
pan fry the green chillies with little oil while keeping them covered.after they change colour remove to a mixie. fry the tomatoes in the remaining oil.when they reduce, tip in the leaves into the same pan and fry until they are soft.first grind the green chillies with cumin seeds,garlic cloves,salt,turmeric pd,tamarind paste.now add the tomato and leaves mixture to the jar and grind to a smooth paste.adjust the salt if necessary.serve with rice or spread on a chapathi

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SPINACH CHUTNEY

required:green chillies-2,turmeric pd-1 pinch,baby spinach leaves -4 handfuls,garlic cloves-2,tamarind paste-1 tsp,red chillies-10,oil-3 tsp,cumin seeds-1/2 tsp,uraddal-1 tsp,coriander seeds-1 tsp,salt-according to taste
for tempering:oil-3 tsp,mustard seeds-1/2 tsp,uradal-1 tsp,curry leaves-1 sprig
method
take a pan and heat it up with a spoon of oil and fry the split green chillies.when they change colour add dry red chillies to the same pan and fry until the colour becomes slighly dark.remove and put the chillies in a mixie jar.later fry uraddal,coriander seeds together in the same pan.when they turn golden remove and put them in the same jar.now grind these ingredients with garlic,cumin seeds,turmeric pd.
heat the remaining oil and fry the washed spinach leaves until they wilt.put the leaves along with tamarind paste,salt into the same jar and grind to a smooth paste
prepare a tempering with the above ingredients and serve with rice

BEETROOT RAITHA OR CHUTNEY

required:1 medium size beetroot grated,4 tbsp of greek yoghurt or thick curd,ginger-small piece,salt-according to taste,green chillies-2,grated coconut[optional]
tempering:oil,dry red chilli-1 broken,mustard seeds-1/2 tsp,uraddal-1 tsp,hing or asafoetida-little,curry leaves-little
method
add salt,curd to the beetroot.grind green chillies and ginger in a small mixie jar and also mix with beetroot.grated coconut can be added to the beetroot.prepare the tempering with the above ingredients and add to the chutney

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