Ingredients Recipe Recipe
Fresh coriander 2 cups chopped 
Green chilli 2
Lime juice 1 tbspn
Salt ½ tspn
Sugar ¼ tspn
Grind together all ingredients.
Optional: Can add 2 cloves of garlic



Ingredients Recipe Recipe
Tamarind 1 cup soaked in 2 cups of water
Jaggery 1-½ cups grated
Black salt ½ tspn
Red chilli pwd 1 tspn
Roasted cumin seed pwd 1 tspn
Dry ginger pwd 1 tspn
Salt 1 tspn
Extract the tamarind pulp. Pass through a sieve.
Add Jaggery and bring to a boil in a pan,
Boil on low heat for 15- 20 minutes.
Add the spices and bring to a boil. 
Remove and store in an airtight container.
Kept in the fridge it can be used for 5-6 months



Ingredients Recipe Recipe
Fresh curry leaves 2 cups
Fresh coriander 1 cup
Fresh coconut 2 tbspns grated
Groundnuts 2 tbspns
Green chilli 4
Salt 1 tspn
Sugar 1 tspn
Lime juice 2 tbspns
Mix all ingredients and grind together.



Ingredients Recipe Recipe
Ginger 1 cup peeled and chopped
Jaggery 1 tbspn grated
Salt to taste
Lime juice 12 tbspns
Grind together. The chutney turns a lovely pink color.



Ingredients Recipe Recipe
Mint 2 cups
Coriander 1 cup
Green chilli 2 chopped
Salt to taste
Lime juice 2 tbspns
Add 2 tspns to a cup of curds, to serve with kababs.



Ingredients Recipe Recipe
Tomato 1 chopped
Onion 1 sliced
Tamarind a marble size ball
Red chilli whole 3
Oil 1 tspn
Salt to taste
Heat oil in a pan and lightly fry the Tomato and onion.
Add the tamarind also
Grind with all the other ingredients



Ingredients Recipe Recipe
Coconut 2 cups peeled and grated
Green chilies 2
Curd 1 cup
Salt 1 tspn
Sugar 1 tspn
Mustard seeds ½ tspn
Oil 1 tspn
Curry leaves a few
Grind together the coconut and green chilli.
Add the curd and salt and sugar and 1 cup of water.
Mix well. Heat the oil and splutter the mustard seeds.
Add the curry leaves and the chutney.
Heat and remove. Good with idlis



Ingredients Recipe Recipe
Tomato 1 cup chopped
Onion ¼ cup chopped
Green chilli 2 chopped
Bengal Gram Dal ½ tspn
Urad Dal ½ tspn
Curry leaves 8-10
Oil 1 tbspn
Salt to taste
Heat oil in a pan and fry the dals. Add the green chilies and curry leaves. Fry.
Add onions and fry till they are transparent.
Add tomatoes and fry for 4-5 minutes.
Cool and puree in a blender.