Capsicum chutney

Ingredients

• Capsicum - 2 (finely chopped)
• Onions - 1 
• Tomato - 1
• Coconut - 2 handful
• Curry leaves - few
• Green chillies - 7 or adjust
• Tamarind - very little (I used 1/2 tsp of tamarind paste)
• Asafoetida - 1/4 tsp
• Salt to taste
• Oil as required

Method

• Fry the chopped capsicum with little oil, till it gets cooked but not soggy or browned. Keep it aside.
• Heat oil in the pan on high medium flame. Fry the onions, curry leaves, green chillies, asafoetida & then tomatoes. 
• Finally add the coconut. Also some salt & tamarind.
• Cool & grind everything together to smooth chutney.
• This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida.  

Green chutney

Ingredients

• Mint - 1/2 cup 
• Coriander leaves - 3/4 cup 
• Lemon - 1 tbsp or adjust
• Sugar - 1 tsp
• Ginger - a small piece
• A pinch of cumin powder
• Salt to taste
• yogurt - 2 tbsp

Method

• Blend all the ingredients together to make smooth chutney.

Onion chutney

Ingredients

• Oil - 1 tbsp
• Urad dal - 1 tsp
• Channa dal - 1 tsp
• Cumin - 1 tsp
• Coriander seeds - 1 tsp
• Whole pepper - 1/4 tsp
• Curry leaves - 1 or 2 sprigs
• Hing - a pinch
• Garlic - 2
• Red chillies - 3
• Tamarind - big gooseberry size (adjust to your taste)
• Onion - 2 big size
• Coconut - 2 tbsp

Method

• Heat oil to the pan on high medium flame.
• Add all the ingredients one by one in the same order.
• Fry till the onions turn translucent. Add the coconut & fry for less than a minute & switch off the stove.
• Cool & grind it to smooth chutney.
• This goes well with idly or dosa.

Beetroot chutney II

     I was wondering whether adding tomatoes in beetroot chutney will taste good or not. But when i tasted such a chutney i agreed really its yummy. I got this recipe from my periamma and would like to share it with every one.

Ingredients

• Beetroot - 2 (finely chopped or shredded)
• Onions - 2 (equal to beetroot)
• Tomato - 4
• Coconut - 2 handful
• Curry leaves - few
• Green chillies - 10
• Urad dal - 1 - 2 tbsp
• Asafoetida - 1/4 tsp
• Salt to taste
• Oil as required

Method

• Microwave the chopped beetroot for 10 minutes.
• Heat oil to the pan on high medium flame.
• Add the beetroot & fry well. keep it aside.
• Fry the onions & then tomatoes. 
• In the separate kadai add some oil & roast urad dal, curry leaves, green chillies, asafoetida and finally coconut.
• Cool & grind everything together to smooth chutney.
• This goes well with idly or dosa.

Tips for the recipe - For more taste you can do the seasoning with urad dal, curry leaves & asafoetida. You can do this just before serving. 

Tomato Chutney I

Ingredients

• Red chillies - 5
• Garlic - 6
• Coriander leaves - handful
• Curry leaves - few
• Tomatoes - 4
• Oil as required
• Salt to taste

Method

• Heat a spoon of oil in the pan & roast all the ingredients. Let it cool & then grind it to smooth paste(without adding water).
• Do the seasoning with some mustard & urad dal. Add the chutney to it & fry for few mints.
• Serve it with dosa or idly.

Beetroot Chutney

Ingredients

• Beetroot - 1 small size (chopped or shredded)
• Shallot - 10-15 
• Garlic - 1small (sliced)
• Coconut - 1 tbsp (shredded)
• Cumin - 1/2 tsp
• Coriander - 1 1/2 tsp
• Channa dal - 1/2 tsp
• Curry leaves - few
• Red chillies - 5
• Tamarind - small gooseberry size
• Salt to taste
• Oil as required

Method

• Heat oil to the pan on high medium flame.
• Add all the ingredients except beetroot & coconut.
• Fry till the onions turn translucent. Now add the beetroot & fry well. 
• Keep stirring. It should be at least half cooked. Do not add water.
• Now add the coconut & give a quick mix & remove from heat. Don't over fry the coconut.
• Cool & grind it to smooth chutney.
• This goes well with idly or dosa.

Takkali vadakal for roti

Ingredients

• Tomatoes (chopped) - 3 medium size
• Onion(chopped lengthwise) - 2 medium size
• Garlic (finely chopped) - 2
• Curry leaves - few
• Green chillies(slitted) - 3 or adjust
• Chilly powder - 1 tsp or adjust
• Sambhar powder - 1 tsp
• Mustard & urad dal - 1/2 tsp
• Salt to taste
• Oil as required

Method

• Over medium flame heat oil to the wok & splutter mustard.
• Add curry leaves, garlic, chillies & then onions.
• Fry till onions turns medium brown color.
• Now add the tomatoes & fry well. Add salt, chilly & sambar powder.
• Fry till the tomatoes becomes completely mashy & no raw smell.

Horse Gram Chutney

Ingredients

• Horse gram - 1/2 cup 
• Red onions - 1/2 cup approximately (chopped) 
• Coconut (fresh) - 1/2 cup (shredded or chopped)
• Red chillies - 3 
• Tamarind - Gooseberry size 
• Oil as required 
• Salt to taste

Method

• Heat little oil in the pan & roast the horse gram along with chillies & tamarind. 
• Roast till the horse gram turns slight brown in color. 
• Allow it to cool. 
• Now grind it with coconut & salt. 
• At the time of serving add the onions & serve it with roti. 

Tips for the recipe - Use fresh & finely chopped red onions for better taste. Do not use white or yellow onions.

Sandwich Chutney

Ingredients

• Coriander leaves - 1 medium bunch
• Mint leaves - 1/2 medium bunch 
• Coconut - 5 tbsp (or) peanuts - 1 1/2 tbsp
• Green chillies - 5 
• Pepper corns - 5 nos
• Butter - 1 - 2 tbsp
• Bread slices - 1/2 slice 
• Lemon -  1/2 -1 nos (adjust to taste)
• Cumin seeds - 1/4 tsp
• Salt to taste

Method

• Grind all the ingredients together to make the chutney.

Tips for the recipe - This chutney can be used upto one week, if bottled and refrigerated.

Ridgegourd Thol Chutney

Ingredients 

(Group I)

• Green chillies - 3 or adjust
• Curry leaves- 1 spring
• Ginger - 1 small piece
• Tamarind - small gooseberry size
• Chana Dal - 2 tbsp
• Ridge Gourd Peel - 1 cup (chopped)
• Coconut - 2 1/2 tbsp
• Salt to taste

Seasoning 

(Group II)

• Oil - 1 tbsp
• Mustard seed - 1 tsp
• Urad dal - 1 tsp

Method

• Heat little oil in the pan & roast all the group I ingredients one by one in the same  order.
• Let it cool. 
• Grind the chutney little coarsely.
• Season it with group II ingredients.

Tip for the recipe - Fresh coconut tastes good for this chutney.  Don't over fry the coconut. Don't over fry the coconut.

Onion Tomato Chutney I

Ingredients

• Shallot - 1 cup
• Red chillies - 2 or adjust
• Garlic - 4
• Tomato - 1 medium size
• Tamarind - very little
• Curry leaves - 1-2 spring
• Coconut(fresh) - 3 tbsp
• Salt to taste
• Oil as needed

Method

• Heat oil in the pan.
• Expect tomato & coconut, put all other the ingredents togather.
• Fry well till the onions become slight brown in color.
• Now add the tomatoes & fry till it is slightly mashy.
• Finally add the coconut & fry for another 1 minute.
• Allow it to cool & grind it.
• Serve it with idly or dosa.

Tips for the recipe - If needed, you can also season with spluttering mustard, urad dal & curry leaves in the oil. Then pour it on top of the chutney.