Chayote Chutney

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut any the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Ridgegourd Chutney

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Egg Plant/Brinjal Chutney

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Ginger Chutney

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut the Ginger into cubed pieces.
b) Fry the Ginger until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Capsicum Chutney

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut any one of the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind the capsicum with tamarind juice, salt & water.

Greens (Mint/Coriander/Curry) Chutney

Ingredients

Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut any one of the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Coconut Chutney

Ingredients

Dalia split – ¼ cup

Coconut – 1 cup

Green chillies – 4

Salt – to taste

Tamarind juice – to taste

Red chillies – 1 cup

Asafoetida - to taste

Plain water – ¼ cup

Method

a) Coarse grind all items.

b) Add tempering with mustard, curry leaves and urad dhal with little oil.

Yellow CuCumber Chutney

Ingredients

Yellow cucumber – 1 No.

Mustard – 1 teaspoon

Dry red chillies – 5 Nos.

Salt – to taste

Tamarind juice – to taste

Oil – 1 tablespoon

Method

a) Cut the cucumber into cubed pieces.

b) Fine grind all items with tamarind juice, salt.

c) Heat t a pan, add oil and the ground mixture, and then fry this until it starts to separate from the pan.

Dhal

Ingredients

Urad dhal/Bengal gram dhal/Toor dhal – 1 cup

Dry red chillies – 4 nos.

Coconut scrapings – ½ cup

Salt – to taste

Tamarind juice – to taste

Plain water – For consistency

Mustard – few (for taste)

Asafoetida - pinch

Method

a) Fry mustard, dhal, red chillies until the mixture starts to give aroma.

b) Remove this mixture from heat, add coconut to this.

c) Coarse grind all items with tamarind juice, asafoetida, salt & water.

Onion & Tomato Chutney

Ingredients

Onion – 2 Nos.

Tomato – 2 Nos.

Dry red chillies – 5 nos.

Curry leaves – few petals

Salt – to taste

Tamarind juice – to taste

No water

Method

a) Fry onion, tomato, curry leaves, red chilli, salt with little oil.

b) Coarse grind all items with tamarind juice.

c) No tempering required.

Dhal & Onion

Ingredients

Onion/Shallots – 1 cup

Urad dhal – ½ cup

Dry red chillies – 6 nos.

Bengal gram dhal – 1 teaspoon

Mustard – 1 teaspoon

Curry leaves – few petals

Salt – to taste

Tamarind juice – to taste

Plain water – to adjust (onion is watery)

Method

a) Fry onion and curry leaves until onion is half fried.

b) Fry Bengal gram dhal, urad dhal, mustard, red chilli, salt with little oil.

c) Coarse grind all items with tamarind juice & water (if required).

d) No tempering required.

Onion Chutney

Ingredients

Sambar onion – 1 cup

Dry red chillies – 3 nos.

Curry leaves – few petals

Salt – to taste

Tamarind juice – to taste

Plain water – to adjust (onion is watery)

Method

a) Fry onion, curry leaves, red chilli, salt with little oil.

b) Coarse grind all items with tamarind juice & water (if required).

c) Add tempering with mustard, curry leaves and urad dhal with little oil.