Yummy chutneys, raitas and dips

Brinjal Chutney

INGREDIENTS

1/4 kg brinjal - small, black with less seeds
4-5 green chillies
5-6 curry leaves
2 cups coriander leaves
1 small tamarind
salt to taste

For tadka:
1/2 tsp mustar seeds
1/2 tsp urad dal
1 tsp oil
1 tsp curry leaves - chopped

METHOD

Fry all the ingredients in oil. Fry until brinjal is cooked.

Put the ingredients with salt in mixer and run just once sot hat the mixture remains coarse.

For tadka:

Heat oil and add mustard seeds to it. After it splutters, add urad daal and coriander leaves.

Add this tadka to the ground brinjal paste.

Serve with chapati.

Vegetable Chutney

INGREDIENTS

2 carrots - chopped
2 tomatoes - coarsely chopped
1 onion - cut into quarters
4 tbsp grated coconut
4 tsp jaggery
2-3 tsp tamarind pulp
salt
oil
2 tsp mustard seeds
a pinch of asafoetida
3 tsp chana dal
3 tsp urad dal
4 red chillies
2-3 green chillies

METHOD

Heat oil in a kadhai. Add the chana dal, urad dal, red chilly and fry.

Add the vegetables and the tamarind and jaggery. Cook till vegetables are 3/4th done.

Take little oil and add mustard seeds and asafoetida. Add the tempering to the chutney and serve with dosa/chapati/rice.

Cool and grind.

Coconut Chutney

INGREDIENTS

Fresh coconut in slices 1 cup
Green chilllies4-5
1” Ginger, 3-4 cloves of garlic
Curds 4 table spoon
Cilantro
Jeera, mustard seeds,curry leaves
Salt
Dalia{Chick peas}
Dal powdered 3 tbsp

METHOD

Grate sliced coconut, ginger, garlic, green chilies, cilantro(coriander), jeera and little bit of salt in the mixer.

After it is well grated add curds and little amt of water which helps in grinding and makes a thick paste. Depending on the consistency you like add water accordingly and grind again. Pour it in a bowl and add dalia powder to it and mix well.

Add salt and little sugar to taste.

Take 1 tbsp of oil in a shallow pan, heat.

Add Jeera , mustard seeds, curry leaves and after they splutter, add it to the bowl of coconut mixture. If needed embellish it with finely chopped cilantro.

And coconut chutney is ready to be served with Idli, Dosa and uttappam.

Sandwich chutney

Ingredients;-

1 bunch green coriander
1/2 bunch mint
6-7 green chilies
2-3 garlic
1/4 small onion
salt to taste
2 tsp lemon juice.

method;-
put everything in blender. & grind it to smooth paste.

Lasnichi chatani (garlic chatani)


Ingredients:
30 to 40 garlic clove
red chilli powder
dry coconut
salt


Method

take grated dry coconut
add red chilli powder,salt and garlic cloves
grind finely in the mixer


Tip

if stored in cool dry place it will remain for long
take some oil on it while eating
it tastes great with any bhakari

ALMOND CHUTNEY


INGREDIENTS
1 cup almonds
4-6 green chilies
Small piece ginger
3-4 garlic flakes
Coriander leaves
Small piece tamarind
Salt to taste

For seasoning:
Oil as required
1 tsp mustard seeds
1 tsp cumin seeds (jeera)
4-6 curry leaves

METHOD
1. Mix all the ingredients except seasoning ingredients and grind finely.

2. Heat the oil for seasoning. Add the mustard, jeera seeds and curry leaves.

3. Add to the chutney and mix well.

KAJUR IMLI KI CHUTNEY


INGREDIENTS
2 cups dates (khajur) - deseeded
1/4 cup tamarind (imli) - deseeded
1 cup jaggery - grated
1 tsp chili powder
A pinch of asafoetida (hing)
Salt to taste

METHOD
1. Wash the dates, tamarind and place them in a saucepan.

2. Also add the jaggery, chili powder, asafoetida, salt, 4 cups of water and simmer for 20 to 25 minutes.

3. Cool and strain the mixture through a sieve. Use as required.

DAHI CHUTNEY


INGREDIENTS
250 gms thick yogurt (dahi), beaten
1 1/2 cup coriander leaves
5 green chillies
Salt to taste
1/2 tsp roasted cumin seeds, powdered
1 tsp garlic

METHOD
1. Add salt, cumin powder and garlic to yogurt. Mix once.

2. Add coriander leaves and green chilies to the yogurt and blend till its smooth. Taste for salt.

3. Add little milk if its too thick. Mix well. Little pepper can be added too.

4. Pour in a chutney dish and refrigerate. Serve cold or at room temperature. The chutney tastes good if the yogurt is little sour.

5. Stays for 2 days in refrigerator. Goes well with dosas, idlis and puris.

Green Tomato Chutney Recipe

Ingredients:

* 2 pounds Green tomatoes
* 1/2 pound green apples
* 6 Dried chilli peppers (each 1" long)
* 1/2 pound Peeled shallots or small Onions
* 1/2 cup golden raisins
* 1 cup brown sugar
* 1 tablespoon Grated ginger
* 1 1/2 teaspoon Minced garlic
* 1 1/4 cup Cider vinegar

Directions:

Cut the tomatoes into 1/2 inch cubes, to measure about 6 cups. Peel, core, and slice the apples, to measure about 2 cups. If you are using dried whole chiles, break them up and remove some seeds, if you want a milder chutney. For easy peeling of the shallots or onions, first cover them with boiling water, stir, drain, and immerse in cold water to prevent their cooking. Drain again, and peel. Place all the ingredients in a wide saucepan, bring to a boil quickly, and boil about 30 minutes, or until the chutney is as thick as jam. Stir occasionally to prevent sticking. Ladle into hot, sterilized jars, seal, cool, label, and store.

(Note: Shallots are preferred, but if you use onions, substitute either raw pearl onions or frozen small boiling onions)

Papaya chutney

Ingredients1 small raw papaya peeled and coarsely grated 4-5 green chillies slit 1/4 tsp. each cumin & mustard seeds 2 pinches asafoetida 1 tsp. sugar 1 tsp. lemon juice 1 tsp. coriander finely chopped 1 tsp. oil salt to taste Method Heat oil, add seeds, asafoetida, allow to splutter. Add green chillies, stir, add papaya. Add all other ingredients, mix well, remove from fire. Cool, serve with papdi.