ALOEVERA CHUTNEY



NEEDED

aloevera - 1 big 

Red chilly -5

Urad dal - 2 sp

Channa dal - 2 sp

Small onion - 6 or 1 big onion

Little curry leaves

Little corriander (opt) 

Garlic - 3 flakes

Small piece ginger

Raw mango /manga- Lemon size (instead of manga can add amla or tamarind, but the taste will differ)

Grated coconut - 3 sp

Salt 

Oil , mustard

METHOD

wash and clean the aloevera . Remove the skin. Take the fleshy middle part.again wash twice,Put in a bowl of water and keep aside.

In a pan add 2 tsp oil and roast red chilly ,channa dal and urad dal. 

Then add the onion, garlic, ginger, manga, curry leaves. 

Fry for 2 min, then add the aloevera (without water) , cook on medium flame.

Add salt. 

Atlast add the coconut, mix well. 

Remove and allow it to cool. 

Then grind in a mixer adding water as required. 

Transfer the chutney to a bowl. 

Temper  mustard in 1 tsp oil  and add to the chutney. 

Good with idly, dosa....... 

PIRANDAI CHUTNEY

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  NEEDED
• Pirandai - (clean,remove the leaf, cut big pieces )1 handful
• Black urad dal - 1/4 cup
• Red chilly - 3
• Onion - 1 big - roughly chopped
• Garlic - 5 to 6 cloves
• Small piece ginger
• Tamarind - 1/2 the lemon size
• Grated coconut - 2 tbsp 
• Salt
• 2 tsp oil
• 1 /2 tsp mustard, curry leaves

METHOD

In a wok dry roast urad dal and red chilly, remove and keep aside. 

Add 1 tsp   oil and roast pirandai, the color will change, remove. 

Then roast onion, garlic, ginger in 1 tsp oil. Cook for 2 min, add grated coconut and remove. 

Now grind red chilly and urad dal first without adding water. 

Then add pirandai, roasted onion garlic ginger, tamarind and salt . 

Add water as required and grind to a paste. 

Transfer the chutney to a bowl. 

Temper mustard, curry leaves and add to the chutney. 

Good with idly, dosa.......... 

Easy CHUTNEY

NEEDED
corriander - 1 cup ( this time i used maximum tender corriander sticks and little of the leaves)
tomato - 1 big - roughly chop
little tamarind
green chilly - 2 to 3
salt
grated coconut - 1/2 cup
2 tsp - oil
1/2 tsp - mustard
4 tsp - urad dal

METHOD

• in a pan add 1 tsp oil and add the urad dal .
• add the tomato and green chilly .
• fry for 2 min  and add the corriander , fry for a minute  .
• remove ,add salt , tamarind  and coconut.
• then grind to a smooth paste adding water as required.
• transfer the chutney to a bowl .
• temper mustard in 1  tsp oil and add  to the chutney.
• good with idly ,dosa...............

PEANUT CHUTNEY

NEEDED
Peanut - 1 cup
Chutney dal / porikadalai -3 tbsp
Green chilly - 4 to 5
Jeera - 1 tsp
Garlic- 3 flakes
Salt to taste
Oil - 1 tsp
Mustard - 1 tsp
Urad dal-1/2 tsp
Little curry leaves

METHOD
In a pan slightly dry roast the peanut.
Remove and keep aside.
(No need to remove the skin)
Now in the same pan add 1/2 tsp oil , add the roasted peanut,jeera, garlic and the chutney dal .Fry for 1 min and remove .
Add salt and grind this to a smooth paste adding water as required.
Transfer it to a bowl.
Temper mustard , urad dal , curry leaves in 1 tsp oil. Add to this chutney.
Good with idly and dosa.
Make the  chutney very spicy.

ONION CHUTNEY.

NEEDED
1 tsp urad dal
1 tsp channa dal
4 red chillies
1 big onion - chopped
small piece tamarind
1/2 tsp jaggery
salt
2 tsp oil
water if required

FOR TEMPERING
2 tsp oil
1tsp mustard
1tsp urad dal
pinch  hing
1 broken red chilly (opt)
little curry leaves

METHOD

• in a wok add 2 tsp oiul and roast urad dal , channa dal and red chilly .
• add the onion , fry till golden .
• remove from flame and add salt ,tamarind , jaggery.
• cool completely  and then blend to smooth consistency , adding  water if required.
• transfer it to a bowl .
• now temper mustard , urad dal , red chilly , curry leaves, pinch hing in 2 tsp oil.
• add this to the chutney and mix well.
• good with idly ,dosa.......
• ( prepare the chutney little spicy)

CHOW CHOW SKIN THUVIYAL

NEEDED:
Chow chow / bangalore kathirikai - (  only the skin , little fresh with skin  is ok)
urad dal - 1 tbsp
tamarind - small piece
hing
red chilly
salt  to taste
2 tsp oil

METHOD 

• in a wok add 1 tsp oil and add urad dal , red chilly , hing, tamarind, .
• fry till golden , remove and keep aside .
• in the same wok add 1 tsp oil and fry the chow chow skin .
• fry for 2 min  on a medium flame and remove.
• add salt and keep aside. allow it to cool.
• then 1st grind the chow chow , tamarind, red chilly, hing, adding little water as required.
• then add the urad dal  and grind . ( turn a second in mixy )
• remove and transfer it to a bowl .
• can mix with plain rich and have , good with idly , dosa.....
• (make it little spicy)

GARLIC COCONUT CHUTNEY

NEEDED
garlic - 6 flakes
coconut -grated 1/2 cup
red chilly - 1
salt

METHOD
In a wok add 1 tsp oil and roast the red chilly , then add the garlic and fry slightly.
remove and keep aside.
Then in the same pan roast the coconut slightly.
then grind the coconut,  red chilly 1st adding salt .
add garlic and grind again .
add water as required and grind .
Transfer  the chutney to a bowl.
in a wok temper mustard and add to the chutney,  mix well .
good with idly , disa , curd rice.

TOMATO CHUTNEY

NEEDED
Tomato- 2 big
turmeric powder / haldi - 1/4 tsp
sambar powder- 1 1/2  to 2 tsp
hing
salt to taste
oil - 3 tsp
1 tsp mustard

METHOD

• wash , chop  and grind the tomatoes .
• in a pan add 3 tsp oil and temper mustard 
• add the tomato puree .
• add salt , haldi , hing, sambar powder.
• cook for few minutes  and remove .
• good with idly ,dosa......

TOMATO GARLIC CHUTNEY

NEEDED
tomato - 2 big
garlic flakes- 4 to 5 flakes
salt
green chilly - 1
Oil- 2 tsp

METHOD
In a wok and 2 tsp oil and fry the green chilly,  tomato for 2 minutes.
Remove , add salt , garlic and grind .
Transfer it in a bowl.
temper mustard and add to chutney .
Mix well . Good with idly , dosa....

VALAPOO THUVIYAL

NEEDED:
Vaala poo - discard the center stem , chop- 1 cup
Urad dal- 1 tbsp
Red chilly
Hing
Tamarind little
Oil- 2 tsp, 1/2 tsp mustard
Grated coconut little
Salt

METHOD

• In a wok add 1 tsp oil add slightly fry the vaalapoo. Keep aside.
• Then temper mustard in 1 tsp oil , add urad dal,  red chilly,  hing.  
• Fry till golden. 
• Add the coconut , salt and remove. 
• In a mixer 1 st grind the vaalapoo,  coconut,  red chilly,  tamarind adding water as required. 
• Then add the urad dal,  and turn slightly, adding water if required. 
• Remove and transfer to a bowl.

NOTE
do not grind so smooth.

KADALAMAVU CHUTNEY/ BESAN CHUTNEY

NEEDED
Onion - chopped   1 cup
Green chilly - 2 slit
Kadalai mavu/ besan / gram flour - 1 1/2 tbsp
Hing
Turmeric powder
Salt
Water as required
1 tsp  -  oil
1tsp - mustard
Little corriander , or curry leaves

METHOD

• In a bowl  add  besan , turmeric  , salt , hing and add water  as required. (Pouring consistency)
• In  a wok  and 2 tsp oil and temper mustard , jeera , green chilly .
• Add the onion and fry for few minutes.
• Then pour the besan mixed water.
• Cook for few minutes.
• Add water if required.
• It will thicken very fast .(dont make it too thick )
• Add corriander , curry leaves and remove.
• Squeeze 1/2 lemon , mix well.
• Serve  hot with roti.

NOTE
U can also add peas , tomato  to this .

ONION TOMATO CHUTNEY

NEEDED:

2 onion- roughly chopped
2 Tomato - chopped
Red chilly
Salt
Small piece tamarind ( opt)
Little corriander
2 tsp oil for frying
1 tsp oil , mustard for tempering

METHOD

• In a kadai add 2 tsp oil and fry onion , tomato,  red chilly,  tamarind.
• Then atlast add corriander,  fry for a sec and remove.
• Add salt and cool.
• Then grind this adding water if required.
• Transfer it to a bowl.
• Temper mustard in 1 tsp oil and add to the chutney.
• Mix well and serve.
• Good with idly , dosa...

CARROT TOMATO CHUTNEY

NEEDED

1 big tomato 

1 medium size carrot - grated

Green chilly - 3

Hing

Salt

2 tsp oil 

1 tsp mustard

METHOD

• In a pan add 1 tsp oil , add green chilly and grated carrot.
• Roast for 2 min and remove. 
• Again add 1 tsp oil and roast the tomato for 1 min and remove.
• Allow it to cool .
• add hing , salt and Grind .
• Transfer to a bowl. 
• Temper mustard in 1/2 tsp oil and add to the chutney. Mix well. 
• Good with dosa,  idly.

NOTE;

make it little spicy .

         add carrot and tomato in equal ratio .

RADISH THUVIYA / MULI CHUTNEY

MULI THUVIYAL IS SAME AS WE MAKE COCONUT  THUVIYAL , TASTES ALSO SIMILAR .I TRIED FOR THE 1ST TIME AND IT WAS SUPERB .

 NEEDED
radish -1  cup   (grated)
red chilly - 3 to 4
hing
tamarind - 1/4 the lemon size
1/2 tsp - mustard
1 1/2 tbsp - urad dal
salt

METHOD 

• In a pan  add 1 tsp oil  , add the grated radish .
• cook for few minutes till the raw  smell goes .
• remove and keep aside .
• in the same pan add 1 tsp oil and temper mustard.
• add red chilly , hing  , urad dal, tamarind .
• fry till light brown and remove add salt .
• now grind the radish , red chilly .(dont add water)
• then add the urad dal and grind slightly.
• transfer it to a bowl , good with rice , dosa ..........

NOTE 

Adjust ingredients according to ur taste.

make it spicy ....

GINGER CHUTNEY

NEEDED
ginger - wash, peel skin , and chopped- 1 tbsp
urad dal- 2 tbsp
Tamarind
little jaggery
salt
hing
red chilly
1 tsp oil , mustard

METHOD

• In a wok add 1 tsp oik and add urad dal , red chilly,  hing .
• roast till golden brown and add the ginger.
• fry for few minutes and remove.
• And salt and tamarind, jaggery.
• Allow it to cool and grind adding water as required.
• Transfer it to a bowl.
• Temper mustard in little oil and add to the chutney.

NOTE
Adjust ingredients according to taste.
Use tender ginger. 

RIBGOURD PUDINA CHUTNEY

NEEDED
rib gourd - wash , peel skin and diced - 2 cup
little mint leaves ( just for flavour)
small piece - ginger
tamarind  little
green chilly
salt
1 tsp oil, mustard, 3 tsp urad dal

METHOD

• in 1 tsp oil, add the rib guard and fry for 2 min , till soft . remove and keep aside .
• then again add 1 tsp oil , temper mustard , urad dal . add green chilly  , ginger.
• fry for a min ,  add tamarind , mint leaves and remove .
• allow it to cool , add salt .
• then grind the rib gourd 1st, then add the remaining items and grind . 
• (add water if required , for grinding )
• transfer it to bowl and serve with idly , dosa .

TOMATO GARLIC CHUTNEY

NEEDED:
Tomato- 3 big- roughly chopped
garlic - 6 flakes - (peel skin )
red chilly - 2 to 3
salt
turmeric powder
hing
1 tbsp til oil
1/2 tsp mustard

METHOD

• grind tomato ,garlic and red chilly .(dont add water)
• In a wok add oil and temper mustard .
• add the ground tomato garlic  paste.
• add turmeric powder, hing , salt.
• keep on a medium flame , and cook till the oil seperates.
• remove and serve.
• good with curd rice, idly , dosa.

NOTE
adjust garlic and chilly according to ur taste.

CABBAGE CHUTNEY

NEEDED:
cabbage - chopped 1 cup
tamarind - small piece
red chilly
urad dal - 3 tsp
salt

METHOD:
in a kadai add 2 tsp oil .
add urad dal and red chilly.
fry for a minute and add the cabbage and tamarind .
cook till the the color of the cabbage slightly changes from white.
remove , add salt and allow it to cool .
then grind adding water as required.
( this is same like v do onion chutney .)

NOTE:
adjust ingredients according to ur taste.
i made it little spicy ...

SHEZWAN CHUTNEY

NEEDED
red chilly - 1 cup (remove seeds)
oil - 1/3 cup
garlic - 10 - finely chopped
ginger - 1/2 the lemon size - finely chopped
soya sauce - 1 tsp
tomato ketchup - 3 tsp
sugar - 1/4 tsp
salt

METHOD;

• boil water and add the red chilly .(it should immerse)
• cook for 2 min , remove and keep aside .
• then drain the water and grind to a smooth paste.

• in pan heat oil , add ginger and  garlic , saute till light brown.
• add the red chilly paste, soya sauce, salt, sugar , tomato ketchup .
• cook on medium flame , till it thickens and oil seperates.
• cool and store this in a jar . (can keep for 2 weeks )
• have have this with roti , or can make shezwan  rice , etc   with this ...........

COCONUT CORRIANDER CHUTNEY

NEEDED
grated coconut- 1/2 cup
corriander- 1/2 cup
green chilly
salt
1 tsp oil,  mustard
1/2 lemon (opt)

METHOD

• Grind the coconut,  corriander,  green chilly adding salt,  and water as required.
• Transfer it to a bowl.
• Temper mustard in 1 tsp oil and add to the chutney.
• Mix well.
• At last squeeze a lemon and mix well.
• Good with idly , dosa..

NOTE
Adjust ingredients according to ur taste.