Chutneys Coconut chutney Ingredients: Grated fresh coconut- ½ cup Roasted gram- ½ cup Green chilli- 5 Tamarind-small ball Salt- ¾ tsp Asafoetida-little Oil-1tsp Mustard- ¼ tsp Curry leaves- 2 springs Red chilli- 1 broken Serves-4 Method: Soak tamarind in little water for 10minutes. Put Coconut, Chilli, Roasted Gram, Tamarind, Salt, Asafoetida in the medium jar and grind at speed 3 to make a coarse paste. Heat 1 teaspoon of oil, add Mustard allow to splutter and mix Curry Leaves, broken Chilli in that hot oil. Pour it over the chutney. Mix it well and serve with Idly or Dosa. Ingredients: Thuar dal chutney Thuar (red gram dal) dal- ¼ cup Peeled small onion- 10 Red chillies- 8 Tamarind-small gooseberry sized Salt-as required Coriander leaves- ½ bunch Curry leaves- ½ bunch Ghee/oil-as required Mustard seeds- ¼ tsp Cumin seeds- ½ tsp Asafoetida- 2 pinches Serves-4 Method: Fry Red Chillies, Thuar Dal until golden brown using little ghee or oil. Transfer the roasted ingredients to a plate. In that same frying pan fry Onion with little oil. Grind the roasted ingredients along with Salt, Tamarind, and Coriander, Curry Leaves until coarse chutney consistency in the medium jar using speed 4. Add the fried Onion at the end and grind again using speed 4 for 15 sec. Season Mustard, Cumin in little Oil, mix Asafoetida. Mint and mango chutney Ingredients: Mint leaves-1cup Sour raw mango- ½ peeled and sized Green chillies-4 Grated fresh coconut- ¼ cup Scraped ginger- ½ inch piece Salt as required. Serves-4 Method: Wash Mint Leaves well. Grind with all other mentioned ingredients to a smooth paste using minimum water possible in the medium jar using speed,4. Use as a sandwich spread. Green unripe Mangoes is an excellent remedy for sun stroke. Mint is a refreshing condiment. Hence this combination is excellent to rejuvenate the body during hot season. Mint onion chutney Ingredients: Peeled small onion-1 cup Mint leaves- 2 bunches Green chillies- 4 Red chillies- 3 Ginger-1inch piece Peeled garlic- 5 flakes Grated fresh coconut-½ cup Tomato- 2 (diced) Bengal gram dal-1tbsp Salt-as desired Tamarind- small size Oil- for frying Mustard seeds- ¼ tsp Asafoetida-2 pinches Serves-4 Method: Heat ½ tsp of oil in a kadai and roast Red Chillies, Bengal Gram Dal and Cumin Seeds. Fry Garlic, Onions, Green Chillies, Tomato, Mint, separately using little oil. Place all the roasted and fried ingredients along with Ginger, grated fresh Coconut, Salt and Tamarind in the medium jar and grind at speed 4 to chutney consistency. Heat little oil, add Mustard, and allow to crackle, add Asafoetida and mix with chutney. Serve with Idly or Dosa. Coriander lemon chutney Ingredients: Coriander leaves- 2 bunches Green chillies- 3 Cumin seeds- ½ tsp Salt- 1tsp Ginger-2 inch piece Roasted gram-1 ½ tsps Lemon-half Oil-1tsp Mustard seeds-½ tsp Serves-4 Method: Wash and cut the Coriander Leaves finely. Scrap ginger and grind it with chillies, cumin and salt in medium jar using speed 4. Add roasted gram and grind properly in the medium jar using speed 4. Mix Coriander Leaves at this stage and grind at speed 4 to a coarse chutney. Squeeze lemon juice to that. Heat oil, add mustard and mix it with Chutney (if preferred). Tomato chutney Ingredients: Large onions- 2 Firm ripe tomatoes- 2 Green chillies- 2, Oil- 1 tbsp Red chilli powder- ½ tbsp Salt- 1 ½ tsp Method: Roasted gram flour- 1 tbsp Garam masala powder- ½ tsp Mustard seeds- ¼ tsp Urad dal- ½ tsp Curry leaves- 2 springs Broken cashews- 10 Serves-4 Cut the Onions and Tomatoes finely. Slit Chillies lengthwise. Heat the oil in a kadai and add Mustard, Urad Dal, Cashews and Curry Leaves. Allow to splutter and add Onions. Fry until golden brown. Add cut Tomatoes fry for few minutes; grind this to make a smooth paste in medium jar using speed 4. Again place the ground mixture on fire and mix Salt, Sugar, Chilli Powder, and Garam Masala in that and fry well. Pour little Water and cook for few minutes. Allow the chutney to thicken and then sprinkle Roasted Gram powder. Mix well. Add chopped Coriander Leaves. Serve with Idly or Chapatti. Tomato coriander chutney Ingredients: Ripe tomatoes- 2 Coriander leaves- 2 big bunches Peeled garlic- 8 flakes Ginger- 1 ½ inch piece Red chillies- 10 Grated fresh coconut- ¼ cup Salt- as desired Oil- for frying Serves-4 Method: Remove thick stems from Coriander, wash and chop. Peel Garlic, Ginger and cut into convenient pieces. Wash and dice Tomatoes to medium sized square. Heat little oil in a kadai, add Red Chillies, Garlic, allow to turn golden colour and then add Tomatoes. Stir fry until moisture evaporates. Add Coconut, Coriander and fry for another few minutes. Allow to cool, add Ginger, Salt and grind at speed 4 to coarse chutney consistency in the medium jar. Serve with Idly, Dosa, Chapatti or Puri. Onion chutney Ingredients: Peeled small Onions- 1cup Garlic- 6-7 flakes Channa Daal (Bengal Gram)- 2 tbsp Red Chillies- 5 Mustard Seeds- 1 tsp Curry Leaves- Little Tamarind- small gooseberry sized Salt- as per requirement Serves-4 Method: Heat Oil, Fry Chilies, Dal, Garlic. Place onion in medium jar and grind with fried ingredients, Tamarind and salt using speed 4. Splutter Mustard Seeds and Curry Leaves, in oil and pour on top. Serve with Paratha or Puri. Raw Onions are excellent cure for acidity, sun stroke and coronary heart disease Fenugreek leaves chutney Ingredients: Fenugreek Leaves- 1Bunch Thuar Dal- 1 Tbsp Red Chillies- 4 Cumin Seeds- ½ Tbsp Tomato- 1 Grated Fresh Coconut- 1 Tbsp(optional) Tamarind- little Oil- ½ Tbsp Mustard- ½ Tsp Serves-4 Method: Pluck Fenugreek Leaves, from stem and keep aside. Toss Leaves and Tomato in a kadai with little oil and keep aside. Fry rest of the ingredients in oil except Tamarind,coconut and Salt. Grind everything in medium jar using speed 3. This chutney contains Fenugreek Leaves which is very effective in controlling diabetes. Red chilli chutney Ingredients: Long red chillies- 5 Tamarind- lemon sized Peeled garlic- 3 flakes Urad dal- 1 tsp Salt- 1 tsp Oil- 2 tsp Mustard seeds- ¼ tsp Asafoetida- 2 pinches Serves-4 Method: Heat little oil in a kadai and roast Chillies and Urad Dal. Transfer to a plate. Soak Tamarind in water and prepare a thick extract. Grind the roasted ingredients along with Salt, Garlic to a coarse paste using speed 3 in the medium jar. Heat little oil, add Mustard, Asafoetida and Ground Paste. Fry for a minute and pour tamarind extract. Allow to boil and remove from fire. Green chilli chutney Ingredients: Green chillies- 100 g Tamarind- lemon sized Salt- 2 tsp Sugar- 1 tsp Mustard seeds- ½ tsp Asafoetida powder- ¼ tsp Oil-for frying Serves-4 Method: Wash and chop Chillies into 1 inch pieces. Soak Tamarind in water and extract thick juice. Grind Green Chillies, with salt till coarse in the medium jar using speed 4. Heat oil in a kadai, splutter Mustard, add Asafoetida and then add the coarse paste to the kadai. Fry for a minute, pour Tamarind extract, Sugar and boil until thick. Ginger chutney Ingredients: Ginger- 50 g Red chillies- 5 Urad dal- 2 tsp Bengal gram dal- 1 tbsp Grated fresh coconut- 2 ½ tbsp Tamarind- big gooseberry sized Salt- as required Grated jaggery- 1tbsp Oil- for frying and seasoning Mustard seeds- ¼ tsp Serves-4 Method: Scrape outer skin and cut Ginger into two pieces. Soak tamarind and keep aside. Heat little oil in a kadai and fry Red Chilies, Urad Dal, and Bengal Gram Dal until golden brown. Roast ginger pieces separately in little oil. Grind roasted and fried ingredients together with Coconut, Salt, Tamarind, and Jaggery to coarse chutney consistency in a medium jar using speed 3. Heat one teaspoon of oil and add Mustard seeds, allow to splutter and mix with chutney. Peanut and garlic chutney Ingredients: Roasted peanuts- 1 cup (Dehusked) Garlic- 2 flakes Green chillies- 6 Salt- as required Soaked tamarind- small gooseberry sized Peeled small onion- 7 Oil- as required Mustard seeds- ½ tsp Urad dal-1 tsp (black gram dal) Curry leaves- little Serves-4 Method: Grind Peanuts with Green Chillies, Salt, Garlic and Tamarind to a coarse chutney consistency in the medium jar using speed 3. Add peeled Small Onion and grind at the end to a coarse paste. Heat oil add Mustard Seeds, Urad Dal, Curry Leaves and mix with chutney (if required). Garlic chutney Ingredients: Peeled Garlic- 20 Flakes Red Chillies- 4 Salt as per taste Serves-4 Method: Place all the ingredients in a medium jar and grind using speed 4 to make a coarse paste. Serve with dosa, adai or aapam. This food is an expert to rout parasites, prevents body from ailments. Suggested for people suffering from coronary heart disease because of its anti septic property. Garlic helps to reduce cholesterol in blood. Tamarind Chutney Ingredients: Tamarind- 200 g Jaggery grated- 300 g Roasted cumin seeds- 2 tsp Red chili powder- 2 tsp Salt- to taste Garam masala- ½ tsp Serves-4 Method: Add 5 cups of water to tamarind and keep on fire and cook for 10 min. Grind grated jaggery, roasted cumin seeds, salt and red chilli powder well in a medium jar using speed 3. Strain it and add the ground mixture mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick (not too thick). Take out the pulp from the tamarind mixture. This Chutney thickens more on cooling so check for consistency when using. Amla Chutney Ingredients: Green Coriander leaves- 1 cup Amla- 1 ¼ cups Green Chillies- 5 Ginger- 1 inch small piece Salt- 1 tsp Serves-4 Method: Clean and wash the coriander. Chop the amla into small pieces and remove the seed. Chop green chillies and ginger. Put all the ingredients in the medium jar and grind to make a smooth paste using speed 4. Carrot Chutney Ingredients: Grated Carrots- 200 g Garlic- 5 pods Coriander Leaves Chopped- 1 tbsp Green Chillies- 4 Lemon Juice- 1 tbsp Salt to taste Ground Pepper as per taste Serves-4 Method: Grind all the ingredients using speed 4 in the medium jar to a smooth consistency. Sautéing with roasted Mustard and Curry Leaf can be done if required. This chutney is not heat treated. Rich in carotenoids with the antiseptic effect of Garlic. Such foods prevent heart diseases. Dates chutney Ingredients: Seedless dates- 10 pieces Kismis (raisins)- 1 tbsp Tamarind- lemon sized Grated jaggery- ¼ cup Salt- ½ tsp Red chilli powder- ½ tsp Serves-4 Roasted powdered cumin seeds- ½ tsp Method: Soak Dates, Kismis, Tamarind in water just enough to cover it, for ½ hour. Grind the soaked ingredients in medium jar; add Salt, Chilli Powder, Jaggery and grind again to smooth paste using speed 4. Strain it through a tamarind strainer. Pour a little water to the jar and swirl to avoid wastage of chutney. Pour that water over the strainer so that the ground paste is strained properly. Heat the chutney in a thick vessel, stirring in between until it turns shiny. Add roasted Cumin Powder, mix well. Allow to cool and store it in a container. This can be stored for 1 month if refrigerated. Can be served as side dish for pani puri, bhel puri, samosa, kachorie and chat varieties. This recipe includes dates and jaggery which are rich in iron and helps overcoming anemia, prevents constipation since dates has laxative effect.