Green All-purpose Chutney

Ingredients
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or
potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic

Method
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note:
Serve is a fried indian snack made of gram flour.

Coconut Chutney

Ingredients
1 cup shredded fresh coconut
1/3 cup gram dal
1 tbsp. peanut peeled, crushed
4-5 green chillies
1/2 cup coriander leaves
1 tsp. salt
1/4 tsp. sugar
For seasoning:
1 tsp.oil
1/4 tsp. mustard seeds
1/4 tsp. cumin seeds
4-5 curry leaves finely chopped
1 pinch asafoetida


Method
1. Grind all the ingredients (except those for seasoning) together.
2. Use a stone hand/electric grinder or mini grinder or a mixie, in that order of preference.
3. Stone ground chutneys will always give a better flavour and texture.
4. Grind till smooth. Heat oil and add the seasoning ingredients.
5. Pour hot oil over the chutney.
6. Mix gently.
7. Serve fresh with dosas, idlis, upma, uthapams, vadas, etc.

Cauliflower Chutney

Ingredients
1 medium sized cauliflower.
1 lime
3 tsp red chilli powder
2 table spoon cumin powder
2 tsp jeera powder
2 tsp mustard powder
2 tsp methi powder (fenugreek)
2 tsp salt
2 flakes garlic

Method
1. Cut florets and soak in salt water for 25 mts then dry them on tissue paper.
2. Mix above all powders including salt and add dried florets to it.
3. Take oil in skillet and heat it, when oil gets heated add mustard seeds and jeera to it.
4. When it gets roasted add crushed garlic and curry leaves to it.
5. Remove from the stove and pour this to florets and mix well.
6. Finally add lime juice to it.
7. Let it stay it for one day so that all spices and lime juice gets into it which makes chutney more tasty.Serve.

Sandwich Chutney

Ingredients
1 cup cleaned washed and drained coriander
2 green chillies
1/2 lemon
15-20 peanuts
1/2 tsp. sugar
1/4 tsp. cumin seeds
1/2 slice bread
1 clovette garlic.

Method
1. Chop the coriander coarsely.
2. Put all ingredients in a small blender .
3. Blend till smooth.
4. Add very little water if required.
5. Remove with a rubber spatula.
6. Store in a clean dry airtight bottle in refrigerator.
7. Use on buttered toast, bread or in sandwiches as seasoning

Peanut Chutney

Ingredients
2 cups peanuts
1/2 tbsp. red chilli powder
1/2 tbsp. salt
1 tsp. cumin seeds
2 tsp. sugar
2-3 pinches asafoetida

Method
1. Roast the peanuts lightly.
2. Rub the nuts with a wad of cloth when a bit cooled.
3. This will remove the thin covering easily.
4. Blow out the skins, sieve with a large-holed sieve if any skins are leftover.
5. Put all the ingredients, with the nuts, in a dry grinder.
6. Grind very coarsely.
7. Transfer the contents to a mortar and pestle.
8. Pound till the oil shows on fingers on touching.
9. Serve dry with rice or mix into some plain yoghurt to make a thick chutney . This may be served with snacks like vadas or bajjis.
10. Store in a clean dry jar.

Onion Tomato Chutney

Ingredients
1 med. onion
1 med tomato
4-5 clovettes garlic
1 tbsp. coriander leaves
1 tbsp. gram dal soaked for 1 hour
1 3" piece tamarind broken
1 sprig curry leaves
1/2" piece ginger
1 tsp.red chilli powder
salt to taste
1/2 tsp. sugar
1/2 tsp. cumin seeds
1 tbsp. oi
Seasoning:
1 tsp. oil
1/2 tsp. mustard seeds
1/2 tsp. cumin seeds
1 pinch asafoetida

Method
1. Heat the 1 tbsp. Oil add to the other ingredients except seasoning.
2. Grind either on stone, or in electric stone grinder, or in a mixie.
3. Transfer to a serving bowl.
4. Heat oil in a small crucible, add the seeds and asafoetida..
5. When they splutter, add to the chutney.
6. Mix gently.Serve with parathas, dosas, idlis, or just plain bread or toast.

Note: Reduce or increase the chilli content as per taste.

Fresh Garlic Chutney

Makes 3/4 cup.

Ingredients
1 cup garlic cloves, peeled
1 tablespoon chilli powder
juice of 1/2 lemon
Salt to taste

Method
1. Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.
2. Before using, dilute with water and use as required.

Khajur Imli Ki Chutney

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 2 cups.

Ingredients
2 cups dates (Khajur), deseeded
1/4 cup tamarind (Imli), deseeded
1 cup jaggery (Gur), grated
1 teaspoon chilli powder
pinch of asafoetida (hing)
Salt to taste

Method
1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.

Tips
You can also purée the chutney in a food processor and then strain it.