Chettinadu Tomato Chutney

Ingredients:
1 Medium Onion.
4 Roma Tomatoes
4 red chillies.
3 spoons of light Coconut Milk.
Salt
Curry Leaves.
Green Onions to garnish.
Seasoning:
Mustard, Broken Urad Dhal, Curry Leaves.

Method:

Chop the onions and tomatoes in to long slices.
In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, red chillies and curry leaves.
Saute for a few seconds and add the chopped onions.
Saute again till the onions are pink and then add the tomatoes.
Sprinkle sufficient salt and mix till the water is all reduced and the tomatoes are cooked well.
Grind all the sauteed ingredients along with 3 spoons of coconut milk to a smooth paste.
Garnish with chopped cilantro and chopped spring onions for a burst of colour and flavour.
Serve with Dosa.

Coconut Chutney

Ingredients:

Coconut gratings – 1 cup

Green chilli – 3 to 4 Nos

Tamarind – a pea size

Chutney dhal (Pottu kadalai) – 1 tablespoon

Salt – ¾ teaspoon

Method:

Grind all the above to a fine paste and season it with mustard and curry leaves.

Curry Leaves Thokku

Ingredients:

To Grind:

Kariveppilai (Curry leaves) - 2 cups

Tamarind - a small lemon size

Fresh ginger - a small piece

To Powder:

Bengal gram dhal - 1 tablespoon

Urad dhal - 1 tablespoon

Black Pepper - 1 teaspoon

Jeera - 1 teaspoon

Fenugreek seeds - 1 teaspoon

Asafotida - A small gooseberry size

Red chillies - 8 Nos

Coriander seeds - 1 tablespoon

For seasoning:

Gingelly oil - 1/2 cup

Mustard - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Curry leaves - few

Salt - 1 teaspoon or as per taste

Method:

First grind the curry leaves, tamarind, ginger to a coarse paste.Fry the items to be powdered in a teaspoon of oil separately, cool it and powder it.

In a kadai pour the oil and when it is hot, add mustard.

When it pops up add curry leaves and curry leaves paste along with turmeric powder and salt.

Fry the paste for five minutes on low flame.

Then add the ground powder and fry again for a few minutes.

The oil will float on top. Switch off the stove and cool it. Store it in a jar.

Mullangi(Radish) Chutney

Ingredients:

Radish – 2 Nos Medium size

Green Chillies – 3 to 4 Nos

Bengal Gram Dhal – 2 tablespoons

Asafotida – A small pea size

Tamarind – A small gooseberry size

Coriander and curry leaves - few

Oil – 1 to 2 teaspoons

Salt – ½ teaspoon or as per taste

Method:

Remove the skin from the radish and cut it into medium size pieces.

Put one or two teaspoon oil in a kadai and fry asafotida and dhal till it become light brown.

Add green chillies, tamarind and fry for a while.

Finally add radish pieces along with few coriander and curry leaves for one minute.

Cool it. Add salt and grind it to a fine paste.

Tomato Chutney

Ingredients:

1. Onion – 2 sliced

2. Tomato – 2 chopped

3. Ginger – 1 inch piece

4. Garlic – 2 or 3 flakes

5. Red chillies – 2

6. Green chillies – 2

7. Tamarind paste – 1 tbsp

8. Salt – to taste

9. Oil – 6 tsp

Seasoning:

1. Mustard seeds – ½ tsp

2. Urad dal – ½ tsp

3. Curry leaves – 6

Method:

Take a pan and heat with 4 tsp of oil.

Add all the ingredients (except seasoning ingredients) and sauté for few mins.

Sauté till the tomatoes become soft and onion turns into light brown colour.

Remove from heat and allow it to cool for some time.

Then add the sautéed ingredients in a mixer grinder.

Grind to a fine paste or your desired consistency without adding any water.

Take another pan add 2 tsp of oil and heat.

Add mustard seeds and urad dal.When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.Onion tomato chutney is ready.

Coriander Chutney

Ingredients:

1. Coriander – 1 bunch (chopped and washed)

2. Fresh coconut – ½ cup (grated)

3. Green chillies – 5 or to taste

4. Ginger – ½ inch

5. Tamarind paste – 1 tsp

6. Oil - 2 tsp7. Salt - to taste

For seasoning:

1. Mustard seeds – ¼ tsp

2. Urad dal – ¼ tsp

3. Curry leaves – 44. Oil – 1 tsp

Method:

Take a pan and heat with 1 tsp of oil.

Add chopped coriander leaves, green chillies and ginger.Sauté for few mins.Remove from the heat. Allow it to cool.

Then grind with coconut, tamarind paste and salt.Grind to a fine paste.Remove from mixer jar and transfer into serving bowl.

In the same pan add 1 tsp oil and heat.

Add mustard seeds and urad dal.

When they start to crackle add curry leaves.

Add this to the chutney and mix well and adjust salt.

Chilli Chutney

Ingredients:

1. Onion- 1 (sliced)

2. Red Chilli – 10-15nos

3. Cumin seeds – ½ tsp

4. Tamarind paste – 1 tsp

5. Salt – to taste

Method:

Add all ingredients in a mixer jar.

Grind to a fine paste without adding any water.

Transfer into serving bowl.

Serve with idly, dosa, upma.

With in 5 mins chilli chutney is ready.

Easy to prepare.

Mango Chutney

Ingredients:

1 cup Green Mango slices with skin on
1 cup Fresh grated coconut
6 Green chillies (the hot small Thai chillies are the best)
1 tbsp thinly sliced shallots
1 tbsp fresh grated ginger
Salt to taste
Lime Juice to taste (optional if the mango is not sour enough)

Method:

Grind all the ingredients in a spice grinder to form a smooth paste.
Serve with hot rice.