Coconut ~ Roasted gram ~ Ginger Chutney

Other name - Thenga ~ Pottukadalai ~ Inji Chutney

Prep Time: 15 min
Serves: 3 to 4

Ingredients

1. Fresh / frozen coconut - 3/4 cup
2. Roasted gram dhal - 1/4 cup
3. Ginger (peeled, washed & chopped) - 1" piece
4. Tamarind extract (optional) - 1 tbsp
5. Green chillies (washed & broken) - 2
6. Water - 1/2 cup
7. Salt - to taste

For seasoning

1. Sesame oil - 3 tsp
2. Mustard seeds - 1/2 tsp
3. Broken dry red chillies (optional) - 1 to 2
4. Split urad dhal - 1 tsp
5. Curry leaves - few

Method

1. Grind all ingredients to a smooth paste using a blender / mixie / food processor, adding water little by little at regular intervals.
2. Heat oil in a tadka ladle on medium flame, add mustard seeds & let it splutter.
3. Add split urad dhal, dry red chillies & saute for a min or two on low flame.
4. Switch off gas, add curry leaves & saute for few sec.
5. Add the seasoning to the chutney & mix well.
6. Serve as a side dish along with idlies, dosas, pooris, upmas, chapathis, phulkas and rotis.

Dates and Tamarind Chutney ~ For Chaats

Other name - Sweet Tamarind Chutney

Prep Time: 15 min
Cooking Time: 35 min

Ingredients

1. Thick jaggery syrup - 1 cup
2. Black dates (deseeded) - 15 no's
3. Tamarind - small orange sized
4. Hot water - 1 cup + 1/4 cup
5. Water - 1.25 cups
6. Red chilly powder - 1/2 tsp
7. Kashmiri red chilly powder - 1/2 tsp
8. Fennel seeds powder - 1/2 tsp
9. Roasted cumin powder - 1 tsp
10. Black pepper powder - 3/4 tsp
11. Dry ginger powder - 1/2 tsp
12. Black salt - 1/2 tsp
13. Salt - 1 tsp

Method

1. Soak tamarind in a cup of hot water; set aside.
2. Soak deseeded dates in quarter cup of hot water; set aside.
3. Meanwhile dry roast cumin seeds; allow to cool & pound using pestle and mortar.
4. Squeeze out tamarind extract, dilute with one and a quarter cups of water; strain & set aside.
5. Grind dates in a mixie / blender / food processor adding dilute tamarind extract to a smooth paste.
6. Heat thick jaggery syrup, dilute tamarind extract, dates paste in a wok/pan on high flame for 5 min.
7. Reduce flame to medium, add red chilly powder, kashmiri red chilly powder & cook for about 25 min.
8. Reduce flame to low & cook for about 3 min.
9. Add fennel seeds powder, pounded cumin powder, black pepper powder, dry ginger powder, black salt, salt; mix well & cook for another 2 min.
10. Let the chutney become quite thick in consistency; whenever required dilute with enough water as per desired consistency.
11. Adjust ingredients according to taste.
12. Allow to cool & refrigerate for future use; stays fresh for about a month or two when refrigerated.
13. Serves best along with all the chaat items, samosas, kachoris, dhoklas, bhel poori, pani poori, pakoras and also for dahi vadas.

Green Chutney ~ For Chaats

Other name - Coriander & Mint Chutney

Prep Time: 30 min

Ingredients

1. Fresh coriander leaves (tightly packed) - 2 cups
2. Fresh mint leaves (tightly packed) - 1 cup
3. Tamarind extract - 2 tbsp
4. Lemon juice - 3 tbsp
5. Red chilly powder - 1 tsp
6. Cumin powder - 1 tsp
7. Black salt - 1/2 tsp
8. Dry ginger powder - 1/2 tsp
9. Asafoetida powder - 1/4 tsp
10. Water - 1/4 cup
11. Sugar - 1 tsp
12. Salt - 1/2 tsp

Method

1. Soak mint leaves in water for 10 min; drain water.
2. Wash mint leaves in water for 3 to 4 times; drain in colander & set aside.
3. Soak coriander leaves in water for 10 min; drain water.
4. Wash coriander leaves in water for 3 to 4 times; drain in colander & set aside.
5. Blend both the washed & drained leaves in a mixie / blender adding quarter cup of water to a smooth paste.
6. Add rest of the ingredients & blend well once again.
7. Store in an air tight container & refrigerate for future use.
8. Serves best along with all the chaat items, samosas, kachoris, dhoklas, bhel poori & also as a spread for bread sandwich.

Onion ~ Tomato Chutney

Other names - Vengayam ~ Thakkali Chutney / Pyaz ~ Tamatar Chutney

Prep Time: 10 min
Cooking Time: 20 min
Serves: 3 to 4

Ingredients

1. Pearl onions (peeled & washed) - 1 cup
2. Onion (peeled, washed & roughly chopped) - 1 medium sized
3. Tomatoes (washed & roughly chopped) - 3 medium sized
4. Thick tamarind extract - 2 to 3 tbsp
5. Red chilly powder - 2 tsp
6. Kashmiri red chilly powder - 1 tsp
7. Cumin powder - 1/2 tsp
8. Water - 1 cup
9. Salt - 1 1/4 tsp
10. Sugar (optional) - 1/2 tsp

For seasoning

1. Sesame oil - 2 tbsp
2. Mustard seeds - 1 tsp

Method

1. Grind onion to a smooth paste; set aside.
2. Grind tomatoes to a smooth paste; set aside.
3. Heat sesame oil in a wok, add mustard seeds & let it splutter.
4. Do not add the ground onion paste all of a sudden as it sizzles & splutters quickly.
5. Switch off gas & wait for 3 min.
6. Now add the ground onion paste followed by the tomato puree.
7. Add tamarind extract, red chilly powder, kashmiri red chilly powder, cumin powder, salt, sugar and water.
8. Mix well & allow to boil for about 20 min until fairly thick.
9. Adjust salt, sour, hot and sweet taste as desired.
10. Serve hot with idlies, dosas, chapathis, rotis and phulkas.

Tomato Chutney

Other names - Thakkali Chutney / Tamatar Chutney

Prep Time: 10 min
Cooking Time: 10 min
Serves: 3

Ingredients

1. Tomatoes - 5 medium sized
2. Cumin powder - 1/2 tsp
3. Red chilly powder - 1 tsp
4. Salt - to taste
5. Sugar (optional) - 1//2 tsp
6. Sesame oil/Gingelly oil - 3 tsp

For seasoning

1. Sesame oil/Gingelly oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Asafoetida powder - 1/2 tsp
4. Curry leaves - few

Method

1. Wash, pat dry & slice tomatoes.
2. Heat oil in wok, add sliced tomatoes, cumin powder, red chilly powder; stir fry until mushy; allow to cool.
3. Peel off skin & grind to a smooth paste in a mixie.
4. Heat oil in tadka ladle, add mustard seeds & let it splutter.
5. Add asafoetida powder, curry leaves & saute for few sec.
6. Add the seasoning and mix well.
7. Serve this hot, tangy chutney as a side dish for idlies, dosas, chapthis, rotis, phulkas & pooris.

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.

Coconut ~ Roasted gram ~ Coriander Chutney

Other name - Thenga ~ Pottukadalai ~ Kothamalli Chutney

Prep Time: 15 min
Serves: 2 to 3

Ingredients

1. Fresh grated coconut - 1/2 cup
2. Roasted gram - 1/4 cup
3. Garlic pods (peeled) - 3
4. Green chillies (broken) - 2
5. Coriander leaves (chopped) - 1/4 cup
6. Tamarind extract (optional) - 2 tbsp
7. Water - 1/4 cup
   
8. Salt - to taste

For seasoning

1. Sesame oil/Gingelly oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Curry leaves - few

Method

1. Grind all the above mentioned ingredients in a mixie to a smooth paste adding quarter cup of water.
   
2. Heat oil in a tadka ladle, add mustard seeds & let it splutter.
3. Add split urad dhal, curry leaves & saute for a min.
4. Add the seasoning to the chutney; mix well.
5. Serve as a side dish along with upmas, idlies, dosas, chapathis, phulkas, rotis & pooris.

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.

Dill ~ Coconut ~ Roasted gram Chutney

Other names - Sabakki soppu ~ Thenga ~ Pottukadalai Chutney / Dill leaves ~ Thenga ~ Pottukadalai Chutney

Prep Time: 15 min
Serves: 2 to 3

Ingredients

1. Fresh grated coconut - 1/4 cup
2. Roasted gram - 1/2 cup
3. Dill leaves (roughly chopped) - 1/4 cup
4. Green chillies (broken) - 2 to 3
5. Fresh tender ginger (sliced) - 1/2 inch piece
6. Tamarind extract (optional) - 2 tbsp
   
7. Water - 1/4 cup
   
8. Salt - to taste

For seasoning

1. Sesame oil/Gingelly oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1 tsp
4. Curry leaves - few
5. Broken dry red chilly - 1

Method

1. Wash dill leaves in water for about three to four times.
2. Grind all the above mentioned ingredients to a smooth paste adding quarter cup water.
3. Serve either as such or seasoned, along with akki roti, idli, dosa varieties, chapathis, phulkas, rotis & pooris.

NOTE

• I have skipped the seasoning here due to lack of time :)
• Always use the small dry grinding jar of the mixie to prepare chutneys.

Coconut ~ Peanut ~ Mint Chutney

Other names - Thenga ~ Verkadalai ~ Pudina Chutney / Coconut ~ Groundnut - Mint Chutney

Prep Time: 15 min
Serves: 3

Ingredients

1. Fresh grated coconut - 1/2 cup
2. Roasted & peeled peanuts - 1/4 cup
3. Fresh mint leaves (finely chopped) - 3 tbsp
4. Garlic pods (peeled) - 2
5. Green chillies (broken) - 2
6. Tamarind extract (optional) - 2 tbsp
7. Water - 1/4 cup
8. Salt - to taste

For seasoning

1. Gingelly oil/Sesame oil - 2 tsp
2. Mustard seeds- 1/2 tsp
3. Split urad dhal - 1/4 tsp
4. Curry leaves - few

Method

1. Grind fresh grated coconut, peanuts, mint leaves, garlic pods, green chillies, tamarind extract and salt to a smooth paste adding quarter cup of water.
2. Heat a tadka ladle, add mustard seeds & let it splutter.
3. Add split urad dhal, curry leaves saute for few sec.
4. Add the seasoning to the chutney; mix well.
5. Serve with tomato dosa, idlies & other dosa varieties.
   

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.

Onion Chutney

Other names - Vengaya Chutney / Ulli Chutney / Pearl onion Chutney

Prep Time: 15 min
Serves: 3

Ingredients

1. Onions - 3 medium sized
2. Whole dry red chillies - 2
3. Cumin seeds - 1/2 tsp
4. Whole urad dhal - 1 tbsp
5. Salt - to taste
6. Tamarind extract - 1 to 2 tbsp
7. Gingelly oil - 1 tsp + 1 tsp
8. Water - 1/4 cup
   

For seasoning

1. Gingelly oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few

Method

1. Peel, wash, pat dry & dice the onions.
2. Heat a tsp of oil in a wok, add whole urad dal and saute until golden brown; set aside to cool.
3. In the same wok, add cumin seeds; saute until they splutter; set aside to cool.
4. Next add the whole dry red chillies and saute for a min or two; set aside
5. Add another tsp of oil in the wok, add the diced onions and saute for about 3 to 4 min; switch off gas; allow to cool.
6. Initially grind the urad dal, cumin seeds and red chillies to a fine powder.
7. Add the sauteed onions, salt, tamarind extract, water and grind to a smooth paste.
8. Heat a tsp of oil in tadka ladle, add mustard seeds and let them splutter.
9. Add curry leaves saute for few sec & switch off gas.
10. Add the seasoning to the chutney and mix well
11. Serve with tomato dosa, idly, dosa varieties, chapathis, phulkas, rotis & parathas.
    

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.
  

VARIATION

• The chutney tastes great when prepared with pearl onions.

Roasted gram Chutney

Other names - Porikadalai Chutney / Pottukadalai Chutney / Varu kadalai Chutney / Varutthakadalai Chutney

Prep Time: 10 min
Cooking Time: approx 6 min
Serves: 3

Ingredients

1. Roasted gram dhal - 3/4 cup
2. Onion (diced) - 2 medium sized
3. Tomatoes (quartered)- 3 medium sized
4. Green chillies (vertically slit) - 1 to 2
5. Ginger (crushed) - 1/2 inch piece
6. Water - 1/2 cup + 1/2 cup
   
7. Salt - to taste

For seasoning

1. Gingelly oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few

Method

1. Grind roasted gram dhal to a coarse paste adding half cup water in a mixie.
   
2. Heat oil in a wok, add mustard seeds & let it splutter.
3. Add curry leaves, salt, diced onions, vertically slit green chillies & saute for just a min.
4. Add the quartered tomatoes & saute for 2 min.
5. Add half cup water, crushed ginger piece & allow to boil for about 2 min.
6. Finally add the ground paste; cook for a min & switch off gas.
   
7. Serve hot with idlies, dosas, chapathis, phulkas, rotis & pooris.

NOTE

• Add enough water to get the desired consistency.
• Always use the small dry grinding jar of the mixie to prepare chutneys.

Ridge gourd peel Chutney

Other name - Peerkangai Tholi Chutney / Peerkangai Peel Chutney

Prep Time: 20 min
Serves: 4 to 5

Ingredients

1. Ridge gourd peel (finely chopped) - 1.5 cup
2. Thick tamarind extract - 1 to 2 tbsp
3. Green chillies (broken) - 2
4. Salt - to taste
5. Water - 1/4 cup
   
6. Oil - 2 tsp

To dry roast

1. Whole urad dhal - 1.5 tbsp
2. Bengal gram dhal - 1 tbsp
3. Whole dry red chillies - 3
4. Cumin seeds - 1 tsp

For seasoning

1. Oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few
4. Asafoetida powder - 1/2 tsp

Method

1. Heat a tsp of oil in a kadai, dry roast the ingredients one after the other; set aside to cool.
   
2. In the same kadai, heat another tsp of oil, add finely chopped ridge gourd peels and stir fry on medium heat for 3 to 5 min; allow to cool.
3. Initially grind the dry roasted ingredients to a fine powder.
4. Now add green chillies, sauteed ridge gourd peels, tamarind extract, salt; grind to a slightly coarse paste adding quarter cup water.
   
5. Heat half a tsp of oil in a tadka ladle, add mustard seeds and let them splutter.
6. Add curry leaves, asafoetida powder and stir fry for few sec.
7. Add the seasoning to the chutney & mix well.
8. Serves best with idlies & dosas.

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.

Coconut Chutney

Other names - Thenga Chutney / Kobbari Chutney

Prep Time: 10 min
Serves: 3 to 4

Ingredients

1. Fresh grated coconut - 1 cup
2. Green chillies (broken) - 2
3. Garlic pods (peeled) - 3
   
4. Thick tamarind extract (optional) - 2 tbsp
   
5. Water - 1/4 cup
6. Salt - to taste

For seasoning

1. Sesame oil - 1/2 tbsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1/2 tsp
4. Broken red chilly - 1 to 3
   
5. Curry leaves - 5 to 6

Method

1. Grind all ingredients in a mixie adding quarter cup water.
   
2. Heat sesame oil in a tadka ladle.
3. Add split urad dhal, broken red chilly & curry leaves.
4. Add mustard seeds; let it splutter.
5. Add the seasoning to the chutney & mix well.
   
6. Serve with Idlies, dosas, pongal, chapathis, pooris, rotis, parathas and phulkas.

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.