Spicy Milagai Chutney

Ingredients

Chopped onion-1/4

Chopped tomato-1

Garlic-3

Long red chillies-4

Tamarind-a small piece

(I didn't use)

Salt to taste

Tempering

Sesame oil-3tsp

Mustard,Urad dhal & jeera-little

Curry leaves-little

Method

Heat 1tsp of oil & fry tomato,onion ,chillies & garlic till light brown. Add salt,tamarind & grind to a smooth paste.Temper it & serve it with any tiffin.

Lemony Chutney

Ingredients
Long red chillies-8 to 10
(I used chilly flakes-2tsp)
Lime juice-1/3 cup
Salt to taste
Brown sugar-1/4tsp
Sesame oil-1tbsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Urad dhal-1/2tsp
Jeera-1/2tsp
Chopped onion-3tsp
Curry leaves-little
Method
Grind chillies with lime juice to a smooth paste.Mix brown sugar & 1tbsp of sesame oil.Heat oil in a pan temper it.Fry the onions till light brown.Pour in the chutney & mix it well.Yummy spicy chutney is ready to eat with dosa or Idly.I loved it with curd rice too.....
Courtesy:Raks with a slight change.....

Parsley Chutney

Ingredients
Parsley-1 bunch

Garlic-2

Tamarind-a small piece

Urad dhal-2tsp

Channa dhal-2tsp

Jeera-1/2 tsp

Black sesame seeds-1tsp

Red chillies-5

Grated coconut-a hand full

Salt to taste

Hing-1/4tsp

Oil-1tsp

Method

Wash & pat dry the parsley.Dry fry it on a pan till all the water is evaporated.Keep it aside.Heat oil in a pan fry all above ingredients till light brown.Switch off the gas & add the parsley,mix it & let it cool.Grind it to a semi coarse paste(adding very little water).Serve it with hot rice.

Tomato Chutney

Ingredients

Chopped small Roma tomatoes-3

Chopped onion-2tbsp

Garlic chopped-2

Tamarind-a small piece(optional)

Salt to taste

Tempering

Oil-1tsp

Mustard,Jeera,Urad dhal-little

Red chilly powder-1/4tsp

Method

Heat 1/2 tsp of oil & fry tomatoes,garlic & onion till transparent & mashed.Add salt,cool & grind to a smooth paste.Temper it.This can be served with any tiffin.

Avocado Chutney

Ingredients

Avocado-2
Garlic-3
Salt-to taste
lime juice or tamarind paste-1tsp
coriander leaves -for garnish
green chillies
For tempering
Oil-1 tsp
Mustard-1/4 tsp
Hing-a pinch
Jeera-1/4 tsp
Method
Mash the pulp of the avocado with salt & lime juice.Grind green chillies & garlic.Mix it with the avocado mixture.Temper it with mustard,jeera & hing.Garnish with coriander leaves .Serve it with idli,dosa or chapathi.

Coconut Chutney / Red Coconut Chutney Recipe / Side Dish For Idli & Dosa

Ingredients

Fresh coconut -1/2 cup

Red chillies-2

Garlic-1

Pottukadalai-4tsp

(Roasted Split chick peas)

Salt to taste

Tempering

Oil-1tsp

Mustard-1/2tsp

Jeera/cumin-1/4tsp

Urad dhal-1/4tsp

Curry leaves-little

Method

Grind all above ingredients to a smooth paste.Dilute the chutney according to the consistency you want.Heat oil in a pan & temper it.Pour it into the ground chutney mix & serve with Idli or Dosa.

Thanks for visiting !

Tomato & Corriander chutney

Ingredients
Onion -1/2
( i used white onion)
Green chillies-2
Tomato-1/2
Coriander leaves-1 handful
Garlic-1
Salt-to taste
oil-2tsp
For Tempering
Mustard-1/4tsp
Jeera-1/4tsp
Channadal-little
uraddal-little
Red chillies-1
Hing-a pinch
Curry leaves-little
Method
Heat 1 tsp of oil fry onion,green chillies,coriander leaves,tomato,garlic & salt.Cool it and grind it to a smooth paste.Heat 1tsp of oil and temper it.Your chutney is ready to eat.Serve it with idly or dosa.

Parsley Chutney

Ingredients

Parsley-a hand full

Coconut-a hand full

Green chillies-1

Salt to taste

Oil-1/2tsp

Jeera-1/2tsp

Coriander seeds-1/2tsp

Urad dhal-1/2tsp

Channa dhal-1tsp

Garlic-1 (Optional)

Method

Heat oil in a pan fry jeera,dhals,coriander seeds,garlic,green chillies & parsley till light brown.Cool & grindit with salt & coconut to a smooth paste.Tempering is optional.

Pudalangai (Snakegourd) Chutney

Ingredients

Scoop out the seeds & pulp from 1 long fresh pudalangai.

(I bought it from Indian store)

Peanut-2tsp

Urad dhal-1tsp

Channa dhal-1tsp

Jeera-1/2tsp

Garlic-2

Green chillies-1

Salt to taste

Tamarind-very little

Oil-1/2tsp

Tempering

Oil,mustard,jeera,hing & curry leaves-little

Method

Heat oil in a pan fry garlic ,green chillies & the waste parts of the pudalangai till its light brown.Keep aside.Add little oil & fry remaining ingredients.Cool & grind everything to a smooth paste.Temper it.

Note: If you don't get fresh veg. you can also make it with frozen pudalangai.I just didn't want to waste the seeds & pulp..........

Kollu Chutney / Horsegram Chutney Recipe

Ingredients

Kollu (Horse gram)-1/3 cup

Jeera-1/2tsp

Coriander seeds-1/2tsp

Red chillies-2 or 3

Coconut-2tsp

Curry leaves-6

Onion-1/4

Garlic-2

Tamarind-little

Salt to taste

Oil-1tsp

Tempering (Optional)

Oil,urad dhal,Curry leaves & Jeera- little.

Method

Dry roast the kollu in low flame till it changes its colour & gives a nice smell.Keep it aside.Heat oil fry other ingredients till light brown.Cool & grind everything together to a smooth paste.Serve it with rice or for tiffins.

Note:I have heard elders saying mustard is not used for tempering Kollu...but don't know the reason .So i have not used it .If any one knows the reason please let me know......

Carrot Chutney /Gajar Chutney Recipe / Carrot Chutney without Coconut Recipe

Ingredients

Carrots chopped-2 big

Salt to taste

Urad dhal-1tsp

Channa dhal-1tsp

Coriander seeds-1/2tsp

Jeera-1/2tsp

Red chillies-2

Tempering

Oil-1tsp

Mustard-1/2tsp

Curry leaves-little

Red chillies-1/2(optional)

Method

Heat 1/2 tsp of oil fry channa,urad dhal,jeera,coriander seeds & chillies till light brown.Keep it aside.
Add 1/2tsp oil & fry the carrots for 2 minutes.Cool & grind everything together to a smooth paste.Temper it with above ingredients,mix & enjoy with Idli or Dosa.

Thanks for visiting !

Lotus Stem Chutney

Ingredients

Finely chopped lotus stem-1 cup

Coriander seeds-1/4tsp

Channa dhal-1tsp

Peanuts-1tsp

Jeera-1/2tsp

Red chillies-1

Sesame seeds-1/4tsp

Garlic-1

Tempering

Oil-1tsp

Curry leaves-little

Mustard-1/2tsp

Jeera-1/4tsp

Method

Heat oil in a pan fry the lotus stem till its slightly cooked,keep it aside(I usually just saute).Fry other ingredients till light brown colour.Cool everything & grind it together.Temper it.This goes very well with rice or tiffins.

Cabbage Thogayal

Ingredients

Cabbage chopped-1 cup

Chopped spring onion-1/4 cup

Urad dhal-1/2tbsp

Channa dhal-1/2tbsp

Mustard-1/4tsp

Methi-1/4tsp

Coriander seeds-1/2tsp

Hing-1/2tsp

Salt to taste

Green chillies-2

Ginger-1/4''

Tempering (Optional)

Oil-1tsp

Curry leaves

Mustard-1/4tsp

Jeera-1/4tsp

Method

Heat 1tsp of oil fry urad,channa dhal,methi,mustard & coriander seeds till light brown.Keep it aside.In same pan fry other ingredients till slightly cooked.Cool everything & grind it to a smooth paste.Temper it.

Rose Petal Thogayal

Ingredients

Rose Petal (dry) - 1 cup

(you can use any colour)

Channa dhal-1 tbsp

Urad dhal-1tbsp

Garlic-3

Curry leaves-3

Hing-1/4tsp

Tamarind paste-little

Red chillies-3

Jeera-1tsp

Coconut-1 tbsp

Salt to taste

Oil-1tsp

Method

Heat oil in a pan fry dhals,jeera,red chillies,garlic & coconut till light brown colour.Switch off the gas & add other ingredients.Cool it & grind it to a coarse paste.Serve it with rice.

Note:You can grind it like a powder without adding water & use it like a podi or grind it to a smooth paste & serve it like a chutney to any tiffin.Tempering will be needed.

Tips:Before drying the rose petals wash it.

Radish & Mint Chutney

Ingredients

Chopped radish-1/2 cup

Mint leaves-1/4cup

Salt to taste

Green chillies-4

Ginger & Garlic-1/4tsp

Tamarind paste-1tsp

Urad dhal-1tsp

Channa dhal-1tsp

Coconut-1tbsp

Tempering

Oil-2tsp

Mustard,Jeera & Curry leaves-little

Method

Heat 1tsp of oil fry all above ingredients one by one till radish is cooked.Cool & grind it to a smooth paste.Then temper it.Serve it with any tiffin

Onion Coriander chutney

Ingredients

Onion-1/2

Coriander leaves-1/2 bunch

Mint leaves-a hand full(optional)

Green chillies-3

Ginger-1/4''

Coconut-1tsp

Hing-1/4tsp

Tamarind paste-1tsp

Salt to taste

Turmeric powder-1/4tsp

Oil-1tsp
Uraddhal-1tsp

Mustard-1/4tsp

Jeera-1/2tsp

Method

Heat oil in a pan add uraddhal,mustard & jeera,let it splutter.Add the remanining ingredients one by one,fry till light brown.Cool & grind to a smooth paste.

Watermelon Skin Chutney

Ingredients

Watermelon skin chopped-2 cups

(only the green & white part)

Salt to taste

Tamarind paste-2tsp

Oil-2tsp

Uraddhal-2tsp

Channadhal-2tsp

Jeera-1tsp

Coriander seeds-1tbsp

Green chillies-4

Ginger-1/2''

Peanuts-1 hand full

Coconut-2tsp

Hing-1/2tsp

Tempering

Oil-1tsp

Mustard-1/2tsp

Jeera-1/4tsp

Red chilles-2

Curry leaves-little

Uraddhal-1/2tsp

Method

Heat oil fry the melon skin till its cooked ,keep it aside.Fry the other ingredients one by one.Cool everything & grind to a smooth paste.Temper it.Serve it with rice or any tiffins.

Tips

Watermelon skin will be very hard to cook fast,so grate it or chop it finely & then fry.

Green Apple & Radish Leaf Chutney

Ingredients

Chopped green apples-2

Chopped radish leaf-1/2 cup

Salt to taste-

Ginger-1/2''

Green chillies-4

Curry leaf little

Hing-1tsp

Peanuts-1tbsp

Uraddhal-1tsp

Jeera-1tsp

Channadhal-1tsp

Tempering

Oil-3tsp

Mustard-1/2tsp

Uraddhal-1/2tsp

Jeera-1/4tsp

Method

Heat 1 tsp of oil & fry the radish leaf till its cooked(3minutes).Keep it aside.Heat oil add the urad,channa dhal,jeera,peanuts,hing,ginger,apple & green chillies.Fry till light brown.Cool it .First grind the greens then add the remaining ingredients to a coarse mixture.Temper it.Serve it with rice or tiffin.

Chayote & Mint Chutney

Ingredients

Chayote chopped-1

Mint leaves-1 hand full

Ginger-1''

Green chillies-3

Peanuts-1tsp

Urad dhal-1tsp

Channa dhal-1tsp

Jeera-1tsp

Tempering

Oil-3tsp

Mustard-1tsp

Urad dhal-1tsp

Jeera-1/2tsp

Curry leaves-little

Method

Heat oil & fry above ingredients till cooked.Cool & grind to a smooth paste.Temper it & serve it with any tiffin.

Tomato Mint Chutney

Ingredients For frying
Chopped onion-1
Chopped tomato-3
Green chillies-2
Mint leaves-1 cup
Grated Coconut-1/4cup or less
Salt to taste
Urad dhal-2tsp
Channa dhal-2tsp
Ginger-1/4''
For Tempering
Oil-2tsp
Mustard-1tsp
Urad dhal-1/2tsp
Red chillies-2
Method
Heat oil fry above ingredients till light brown.Cool & grind it to a smooth paste.Temper it.Serve it with any tiffin or snack.