FRESH CORIANDER CHUTNEY
| 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 |
TAMARIND CHUTNEY
| 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 |
CURRY LEAVES CHUTNEY
| 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. |
GINGER CHUTNEY
| 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. |
MINT CHUTNEY
| 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. |
TOMATO ONION CHUTNEY
| 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 |
COCONUT CHUTNEY
| 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 |
TOMATO CHUTNEY
| 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. |