MINT CHUTNEY FOR RICE

 INGREDIENTS:-

1. Mint leaves              1 bunch
2. Coriander leaves      1/2 leaves
3. Red chilies               5
4. Green chilies             2
5. Tomatoes                 2 
6. Onion                      1 big
7. Garlic                      6 pods
8. Ginger                     1"
9. Coconut                   1/2
10. Roasted gram           3 tbsps
11. Salt                          2 tsp
12. Lemon                     1
13. Oil                           2 tbsp
14. Sambar powder       1 tbsp

FOR SEASONING:-

1. Oil                         1 tbsp
2. Mustard seeds       1 tsp
3. Bengal gram         1 tsp
4. Urad dhal              1 tsp
5. Curry leaves          little
6. Hing                      1/4 tsp

METHOD:-

• Wash mint and coriander leaves, cut onion, tomatoes into big pieces.
• Heat oil in a kadai, add red chilies, green chilies and onion.
• Fry for a minute and add tomatoes, salt, ginger and garlic.
• After the tomatoes half cooked add mint and coriander leaves,
• Mix and cook for 2 minutes with closed lid.
• Finally add coconut, roasted gram and off the stove.
• Cool and grind with sambar powder, lemon to a smooth paste.
• Add little water. Season with mustard seeds, bengal gram, urad dhal, curry leaves and hing.
• Pour over chutney and serve with rice. Add ghee or oil to rice.
• It tastes yummy.

ROASTED GRAM CHUTNEY

 INGREDIENTS:-

1. Roasted gram                 1 cup
2. Green chilies                  10
3. Garlic                              10
4. Ginger                             1/4"
5. Tamarind                         1/4"OR
6. Lemon juice                    1 tsp
7. Salt                                  1 tsp
8. Water                               1 cup

FOR SEASONING:-

1. Oil                               1 tbsp
2. Mustard seeds             1 tsp
3. Urad dhal                    1 tsp
4. Bengal gram                1 tsp
5. Curry leaves                few
6. Turmeric                     a pinch
7. Hing                            1/4 tsp

METHOD:-

• Powder roasted gram, salt, garlic, ginger, tamarind, green chilies.
• Transfer to a container add sufficient water and mix well.
• Heat oil add mustard seeds and splutter, fry dal, hing, turmeric, and curry leaves.
• Pour over the chutney and serve with ragi paddu.

PUDINA CHUTNEY FOR CHATS

 INGREDIENTS:-

1. Mint leaves            1 cup                            
2. Coriander leaves    1 cup
3. Onion                     1
4. Garlic                     5 pods
5. Ginger                    1/4"
6. Green chilies          7
7. Salt                         1 tsp

METHOD:-

• Grind together to a smooth paste addig water.
• The consitency of chutney should be thin, so add water.
• Serve with kachoris, any chats.
  
  

MTR HOTEL STYLE CHUTNEY

INGREDIENTS:-

1. Coconut                      1/2 grated
2. Green chilies              10
3. Ginger                         1"
4. Mint leaves                 few
5. Coriander leaves          handful
6. Roasted gram               7 tbsp
7. Salt                               2 tsp
8. Garlic                           2 flakes
9. Small onion                 2 nos
10. Roasted groundnut       1 tbsp

FOR SEASONING:-

1. Oil                       2 tbsp
2. Mustard seeds     1 tsp
3. Urad                    1 tsp
4. Bengal gram       1 tsp
5. Hing                    1/2 tsp
6. Curry leaves        few

METHOD:-

• Grind all the ingredients to a smooth paste.
• Add seasoning and serve with masala dosa.

POTATO CHUTNEY

INGREDIENTS:-

1. Potato                  1 big
2. Brinjal                 5 nos
3. Urad dhal            1 tbsp
4. Curry leaves       handful
5. Red chilies         6
6. Tamarind             1 tbsp
7. Hing                    1 tsp
8. Coconut              3 tbsp
9. Oil                      3 tbsp
10. Mustard seeds    1 tsp
11. Turmeric            1 tsp
12. Water                 1/2 cup

METHOD:-

• Cut potato, brinjal to small pieces, and soak in water for 10 minutes in a separate bowl.
• Soak the tamarind in 1/4 cup of water, strain the water.
• Heat oil in a Kadai, Add first the potatoes and fry for 1 minute.
• Take out and put it in a plate, add brinjal in the same oil and fry.
• Fry until tender and take out and put it potato plate.
• Add little oil and fry urad dhal, red chilies, half curry leaves.
• Add it to the potato mix, cool and grind adding tamarind water, turmeric and salt.
• Grind to a smooth paste. Heat the remaining oil.
• Add mustard seeds and splutter, add curry leaves, hing.
• Add the ground paste and mix, cook for 2 minutes on low flame.
• Serve with puris, and dosas.

BRINJAL CHUTNEY

INGREDIENTS:-

1. Brinjal                  2 big
2. Red chilies           4
3. Curry leaves         handful
4. Salt                      1 tsp
5. Urad dhal            2 tsp
6. Mustard seeds     1 tsp
7. Oil                       3 tbsp
8. Water                  1/4 cup
9. Tamarind             1 tbsp
10. Turmeric              1/2 tsp

METHOD:-

• Cut brinjal and soak in water, soak tamarind in 1/4 cup of water.
• Heat 1 tbsp of oil in a Kadai, add urad dhal, red chilies, half curry leaves.
• Fry for a while and add cut brinjal and fry.
• Add salt, turmeric, and fry brinjal till tender. Off the stove.
• Transfer to mixy jar and grind to a smooth paste adding tamarind water.
• Heat 2 tbsp of oil in the Kadai, add mustard seeds, splutter, add curry leaves.
• Add the brinjal and cook for 2 minutes on low heat.
• Serve this chutney with any dosas, idly, chapati

GROUNDNUT CHUTNEY

INGREDIENTS:-

1. Groundnut                 1 cup
2. Ginger                       1"
3. Red chilies                5
4. Coconut                    1 tbsp
5. Roasted gram            1 tbsp
6. Tamarind                   1/2"
7. Salt                            1 tsp

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Urad dhal                 1 tsp
3. Bengal gram dhal    1 tsp
4. Hing                         1/4 tsp
5. Curry leaves             few
6. Oil                            1 tbsp

METHOD:-

• Fry the ingredients, groundnut, red chilies for 1 minute adding 1 tsp of oil on a low flame.
• Cool and grind with coconut, roasted gram, ginger, tamarind, and salt.
• Grind to a smooth paste, and add seasoning.
• Splutter mustard seeds, fry dhal, add hing, curry leaves and pour over the chutney.
• Serve with any upma, dosa.
  
  

GINGER CHUTNEY

INGREDIENTS:-

1. Ginger                  5" long
2. Coconut               1/2 cup
3. Onion                   3 big
4. Red chilies          5
5. Tamarind              2"
6. Jaggery                1 tbsp
7. Roasted gram       2 tbsp
8. Salt                      1 tsp
9. Oil                        1 tbsp

FOR SEASONING:-

1. Oil                         1 tbsp
2. Mustard seeds       1 tsp
3. Urad dhal              1 tsp 
4. Bengal gram          2 tsp
5. Curry leaves          few
6. Hing                      1/4 tsp
7. 
   

METHOD:-

• Cut onion, scrape coconut, cut ginger.
• Heat oil add red chilies, ginger, onion and fry for a minute.
• Add tamarind, jaggery, salt, roasted gram, and coconut and fry for another minute.
• Cooldown and grind to a smooth paste.
• Heat oil add seasoning, splutter mustard seeds, fry dhal, curry leaves, and hing, and pour over the chutney.
• Mix and serve with pessarattu.

NOTE:-

• Grind chutney with coconut and roasted gram.

                       

Huli Soppu[ Pulicha keera, Gonkura ] Chutney

Ingredients

1. Huli Soppu             1 bunch
2. Small Onion           10
3. Garlic                     10 pods
4. Red chilies             5
5. Salt                          1 tsp

For Seasoning

1. Badaga                1 tbsp
2. Small Onion        10
3. Curry leaves        little
4. Oil                       1 + 1 tbsp
5. Onion                  little  for mixing
6. Hing                    1/4 tsp

Method 

• Heat 1 tbsp oil fry red chilies, onion, garlic, and leaves.
•  Fry until it changes its color, cool down.
• Grind, Switch on and off immediately.
•  Heat oil add Badaga, small onion, hing, curry leaves and fry.
• Add the ground paste and fry for a minute. Mix chutney with cut onion.
• Serve with idly, dosa..

Coriander chutney

Ingredients

1. Coriander leaves           1 small bunch
2. Green chilies                 6
3. Ginger                           1/2"
4. Garlic                            6 flakes
5. Coconut                         1 cup
6.  Roasted gram                5 tbsp
7. Salt                                1 tsp
8. Water                             1/2 cup
9. Lemon juice                  5 drops

For Seasoning

1. Mustard seeds              1 tsp
2. Urad dal                       1/2 tsp
3. Bengal gram                 1 tsp
4. Curry leaves                 few
5. Oil                                1 tbsp

Method

• Grind coconut, roasted gram, ginger, salt, coriander leaves, green chilies, water.
• Grind to a smooth paste, add lemon juice and serve with any breakfast, snacks

Tomato chutney

Ingredients

1. Tomatoes                   6 nos
2. Onion                        3 big
3. Ginger                       1"
4. Salt                            1 1/2 tsp
5. Water                         1/4 cup
6. Oil                             2 tbsp
7. Red chilies                5 
8. Coconut                    1 cup

Method

• Heat oil in a Kadai, add red chilies and fry.
• Then add onion and fry for 2 minutes.
• Add ginger, salt, tomatoes mix, and cook.
• Close the lid cook on low flame for 10 minutes.
• Finally add the coconut and fry for 2 minutes.
• Spread on a plate to cool and grind to a smooth paste.
• Serve with any dosa, idlies it tastes yummy. 

White chutney

Ingredients

1. Coconut                  1 cup
2. Roasted gram          5 tbsp
3. Green chilies           5
4. Ginger                     1/4"
5. Garlic                      3 flakes
6. Salt                         1 tsp
7. Water                      1/2 cup

For seasoning

1. Oil                         1 tbsp
2. Mustard seeds       1 tsp
3. Urad dal                1/2 tsp
4. Bengal gram dal   1/2 tsp
5. Curry leaves          few
6. Asafoetida            1/4 tsp

Method

• Grind coconut, roasted gram, ginger, garlic, salt, chilies, and water.
• Grind to a coarse paste. Add seasoning, splutter mustard, fry Curry leaves till crisp.
• Mix well and serve with any breakfast or snacks.

Red Chilly Chutney

Ingredients

1. Coconut                       1 cup
2. Ginger                         1"
3. Garlic                          6
4. Small onion                 2[optional]
5. Red chilly                    2
6. Roasted gram              4 tbsp
7. Salt                              1 tsp
8. Water                           1 cup
9. Tamarind                     1/4" piece

For seasoning

1. Mustard seeds             1 tsp
2. Urad dal                      1/2 tsp
3. Bengal gram               1/2 tsp
4. Curry leaves                few
5. Oil                               2 tsp
6. Asafoetida                   1/4 tsp

Method

• Grind all the ingredients together to a coarse paste.
• Check salt and add seasoning.
• Serve with any dosas, breakfast.

Mint Chutney

Ingredients

1. Mint leaves                   1 cup
2. Small onion                  5
3. Ginger                          1/4"
4. Garlic                           3 flakes
5. Salt                              3/4 tsp
6. Tamarind                     1/4 " or
7. Lemon                         1/4 tsp
8. Green chilies               5
9. Coconut                       1 cup grated
10. Roasted gram              1 tbsp
11. Oil                               1 +1 tbsp
12. Bengal gram dal          1 tbsp
13. Urad                            1 tsp

For seasoning

1. Mustard seeds           1 tsp
2. Urad dal                    1 tsp
3. Bengal gram dal        1 tsp
4. Asafoetida                 1/4 tsp
5. Curry leaves              few

Method

• Heat 1 tbsp of oil Fry bengal, and urad at first.
• Add onion, chilies, ginger, garlic, tamarind fry for 1 minute.
• Finally add mint leaves and fry till it is cooked.
• Cooldown and add coconut, roasted gram, salt.
• Grind to a smooth paste.
• Add seasoning serve with any dosa and idlies.

Curry Leaves Chutney

Ingredients

1. Onion                                   1 chopped
2. Curry leaves                         1 cup
3. Garlic                                   5 flakes
4. Ginger                                  1/2"
5. Jeera                                     1 tsp
6. Coriander seeds                   1 tsp
7. Bengal gram dhal                 1 tbsp
8. Coconut                                1/2 cup
9. Red chilies                           5 nos
10. Salt                                       1/2 tsp
11. Oil                                        2 tsp+ 1 tbsp

For seasoning

1. Mustard seeds                   1 tsp
2. Urad dal                            1/2 tsp
3. Bengal gram                     1 tsp
4. Curry leaves                      few
5. Asafoetida                         1/4 tsp
6. Oil                                     2 tsp

Method

• Heat 2 tsp oil and fry all the ingredients. 
• Cool and grind to a smooth paste.
• Heat 1 tbsp oil add the ground paste and cook for 5 minutes.
• Transfer to another container and heat 2 tsp of oil.
• Add the seasoning, curry leaves, asafoetida, and mix.
• Serve with idly, onion dosa

Onion chutney

Ingredients

1. Onion                              2 big chopped
2. Cumin                             1 tsp
3. Ginger                             1/4"
4. Garlic                              2 flakes
5. Red chilies                      4 nos
6. Tamarind                         1" piece
7. Coconut                           1/2 cup
8. Roasted gram                   1 tbsp
9. Oil                                    1 tsp
10. Salt                                   1/2 tsp
    
    

Method

• Heat oil and fry all the ingredients.
• Cool and grind adding salt to smooth paste.
• Season with mustard seeds, urad, Bengal gram and curry leaves.
• Serve with mixed dhal dosa.