Tomato Chutney for Idli & Dosa

Ingredients:

Tomatoes (large) - 3

Onion (medium) - 1

Chana dalia / Roasted Bengal gram - 1/4 cup

Red chillies - 3-4 (adjust according to your spice level)

Ginger - 3/4 inch

Sugar - 1/4 tbsp

Salt - as per taste

Oil - 1 tbsp

To temper:

Mustard seeds - 1/4 tbsp

Cumin seeds - 1/4 tbsp

Urad dal - 1/4 tbsp

Curry leaves - few

Hing - pinch (optional)

Oil - 1 tbsp

Procedure:

1. Take a kadai, heat oil, add red chillies, chana dalia and roast them until they slightly alter their color. Transfer in to mixer bowl and let them cool. Once they reaches to room temperature, blend them in to fine powder and keep aside.
2. In the same pan, add chopped ginger and fry until nice aroma comes out. Add chopped onion and saute until they are tender.
3. Add chopped tomatoes and cook them with covered lid until mushy. Cool them completely and transfer them in to mixer bowl with ground dalia and red chillies.
4. Blend all of them together with sugar and salt to get a smooth mixture. Add required water to get desired consistency.
5. Finally temper it with urad dal, mustard seeds, cumin seeds, hing and curry leaves. Serve it with idli or dosa. 

Allam Pachadi (Onion Ginger Chutney for Idly & Dosa)

Ingredients:

Onion (large) - 1

Ginger - one and half inch

Red chillies - 2-3

Bengal gram - 1 tbsp

Tamarind pulp - 1/2 tbsp

Jaggery / Sugar - 1/2 tbsp

Salt - as per taste

Coriander leaves, chopped - 2 tbsp

Procedure:

1. Roughly chop onion, ginger and set aside.
2. Take a small frying pan, heat oil, add bengal gram, red chillies and fry them until they change their color. Remove out and let them cool.
3. Add chopped ginger and onion in to same pan and continue frying until they are tender. Once they are done, switch off the flame and cool them until they reaches to room temperature.
4. Now transfer roasted bengal gram, red chillies in to blender to get fine powder. Add fried ginger, onion, tamarind pulp, salt, jaggery, chopped coriander leaves and continue grinding to get a smooth paste. Add required water to get desired consistency. You need not season this. Serve it with idli or dosa.

TIP: Unlike other chutnies add only few red chillies as it already contains ginger which gives enough hotness. Similarly you can adjust the quantity of jaggery/sugar according to your taste.

Mamidikaya Pachadi (Mango Chutney)

Ingredients:

Raw mango (medium) - 1

Red chillies - 8-10

Garlic pods - 3-4

Coriander seeds - 1/4 tbsp

Fenugreek seeds - 1/4 tbsp

Salt - as per taste

To temper:

Mustard seeds - 1/4 tbsp

Cumin seeds - 1/4 tbsp

Urad dal - 1/3 tbsp

Curry leaves - few

Oil - 1 tbsp

 

Procedure:

1. Wash, clean and peel mango. Roughly chop in to small chunks and set aside.
2. Take a small pan, heat oil, add garlic pods, fenugreek seeds, red chillies and fry them until they change their color.
3. Blend all this together with mango chunks and salt to get a coarse mixture.
4. Finally season with urad dal, mustard seeds, cumin seeds and curry leaves. Serve this with hot rice, idli or dosa.

Sweet Chutney / Meetha Chutney

Ingredients:

Dates - 1/2 cup

Raisins - 1/4 cup

Tamarind juice - 1/3 cup

Jaggery - 1/4 cup

Fennel seeds - 1/4 tbsp

Red chilly powder - 1/2 tbsp

Cumin powder - 1/4 tbsp

Garam masala - 1/4 tbsp

Salt - as per taste

Procedure:

1. Soak dates and raisins together for 2-3 hours in warm water.
2. After 2 hours blend them with fennel seeds to get fine paste. Transfer this paste in to a kadai, add tamarind juice, jaggery and stir well.
3. Once the mixture starts thickening, add red chilly powder, cumin powder, garam masala, salt and mix well. Cool down the mixture and store it in a dry air tight container. Store it in refrigerator. It stays fresh for one month.

Green Chutney for Chaat Recipes

Ingredients:

Mint leaves - 1 cup

Coriander leaves - 1 cup

Green chillies - 6-7

Onion (small) - 1

Lemon juice - 2-3 tbsp

Sugar - 1/2 tbsp

Salt - as per taste

Water - required

Procedure:

1. Blend mint leaves, coriander leaves, green chillies and chopped onion together to get a smooth paste with sufficient powder.
2. Now add lemon juice, sugar, salt and mix well.

Pudina Chutney (Mint Chutney for Idli & Dosa)

Ingredients:

Mint leaves - 1 cup (tightly packed)

Tomato (medium) - 1

Shredded Coconut - 3-4 tbsp

Chana dal - 1 tbsp

Crushed garlic pods - 2

Red chillies - 3 (adjust according to taste)

Tamarind pulp - 1/4 tbsp

Salt - as per taste

Oil - 1 tbsp

For seasoning:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Curry leaves - few

Oil - 1/2 tbsp

Procedure:

1. Take a kadai, heat oil, add chana dal, crushed garlic pods, red chillies and fry them until they slightly alter their color.
2. Add chopped tomato and saute it for few minutes or until it turns tender. Add washed mint leaves and give a nice stir for not more than one minute. Let them cool for few minutes.
3. Now blend all the ingredients together with shredded coconut, tamarind pulp and salt.
4. Finally season it with mustard seeds, cumin seeds, urad dal and curry leaves. Add little water to obtain desired consistency.

TIP: Do not cook mint leaves for long time. Overcooking may disturb the natural flavor of mint leaves and sometimes may turn bitter.

Dosakaya Pachadi (Yellow Cucumber Chutney)

Ingredients:

Dosakaya (medium) - 1

Garlic pods - 3-4

Green chillies - 4-5

Cumin seeds - 1/4 tbsp

Turmeric - pinch

Tamarind -gooseberry size

Salt - as per taste

Finely chopped coriander leaves - 2 tbsp

Oil - 1 tbsp

For seasoning:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Red chillies - 1-2

Curry leaves - 1 leaflet

Oil - 1 tbsp

Procedure:

1. Wash, clean and peel off the outer layer of yellow cucumber, deseed  and chop them.
2. Take a kadai, heat oil, add crushed garlic pods, green chillies, cumin seeds, chopped cucumber and saute them for just 2-3 minutes.
3. Cool the ingredients and blend them with tamarind and salt to form a coarse paste.
4. Finally season the chutney with mustard seeds, cumin seeds, urad dal, red chillies, curry leaves and finally garnish with chopped coriander leaves.

TIP: You can directly blend cucumber without cooking them.

Beetroot Pachadi (Beetroot Chutney)

Ingredients:
Beet root - 200 gm
Chana dal - 1-2 tbsp
Urad dal - 1 tbsp
Cumin seeds - 1/2 tbsp
Coriander seeds - 1 tbsp
Red chillies - 4
Salt - as per taste
Oil - 1 tbsp

For seasoning:
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Urad dal - 1/2 tbsp
Curry leaves - 2 tbsp
Oil - 1 tbsp

Procedure:

1. Wash, clean and peel the outer layer of beetroot. Chop in to small cubes and set aside.
2. Now heat a kadai, add chana dal, urad dal, cumin seeds, coriander seeds, red chillies and fry them. Let them cool and blend to get fine fine powder.
3. In the same pan, heat oil, add chopped beetroot and saute them with closed lid under medium flame until they turn soft.
4. After sometime, switch off the flame and cool the contents.
5. Now add salt and blend all the ingredients with ground powder mixture to get a coarse paste.
6. Finally season the chutney with urad dal, mustard seeds, cumin seeds and curry leaves. Serve with hot steamed rice and a drop of ghee.

Beerakaya Pachadi (Ridge gourd chutney)

Ingredients:

Ridge gourd/Beerakaya - 1

Green chillies - 6

Garlic pods - 4

Tamarind pulp - 1-2 tbsp

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1 tbsp

Red chillies - 2

Curry leaves - 1 leaflet

Turmeric - pinch

Salt - as per taste

Coriander leaves - 3-4 tbsp

Procedure:

1. Wash,clean, peel and chop ridge gourd in to small pieces and set aside.
2. Take a wide pan, heat oil, add cumin seeds, crushed garlic pods, chopped green chillies, ridge gourd pieces, turmeric and saute them with closed lid until they turn soft.
3. Let them cool for few minutes. Blend them with tamarind pulp and salt to get a coarse mixture.
4. Finally season the chutney with urad dal, mustard seeds, cumin seeds, red chillies, curry leaves and garnish with chopped coriander leaves.

TIP: Ridge gourd has a natural sweet taste. Add little more green chillies compared to other chutnies to mask the sweet taste.

Tomato Pachadi (Tomato Chutney)

Ingredients:

Tomatoes - 250 gm

Ginger - one inch piece

Garlic - 4 pods

Green chillies - 6-8

Turmeric - pinch

Salt - as per taste

Coriander leaves - hand full

For seasoning:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1 tbsp

Hing - pinch

Curry leaves - 1 leaflet

Procedure:

1. Wash, clean and chop ginger, garlic, green chillies, tomatoes and set aside.
2. Take a pan, heat oil, add urad dal, chopped green chillies, ginger, garlic and fry them until they change their color.
3. Add chopped tomatoes and sprinkle some turmeric and salt.
4. Saute them under medium flame with closed lid until the chopped tomatoes are soft.
5. Cool the entire mixture and blend them in to coarse paste.
6. Finally season the chutney with mustard seeds, cumin seeds, urad dal, hing, curry leaves and garnish with chopped coriander leaves.

Dondakaya Pachadi (Tindora Chutney)

Ingredients:

Dondakayalu (Tindora) - 250 gm

Green chillies - 5-6

Red chillies - 2

Tamarind - small lemon size

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1 tbsp

Turmeric - pinch

Salt - as per taste

Oil - 2 tbsp

Curry leaves - 1 leaflet

Coriander leaves - 2 tbsp

Procedure:

1. Wash, clean, chop tindora and green chillies in to small chunks and set aside.
2. Take a kadai, heat oil, add cumin seeds, chopped green chillies, turmeric and tindora. Saute them under medium flame with closed lid until the tindora pieces turn soft.
3. Let them cool for few minutes and blend them with tamarind paste in a mixer to form a coarse paste (do not grind in to fine paste).
4. In the same pan, heat oil, add mustard seeds, cumin seeds, urad dal, red chillies, curry leaves and fry them. 
5. Now transfer the seasoning immediately in to chutney, add chopped coriander leaves, adjust salt and serve with hot rice and ghee.

Vankaya Tomato Pachadi (Eggplant Chutney with Tomato)

Ingredients:

Brinjals/Eggplants - 250gm

Tomato (large) - 1

Ginger - 1 inch

Garlic pods - 3

Green chillies - 6

Tamarind pulp - 1-2 tbsp

Cumin seeds - 1/2 tbsp

Mustard seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Salt - as per taste

Curry leaves - 1 leaflet

Coriander leaves - 2tbsp

Oil - 2 tbsp

Procedure:

1. Wash, clean and chop brinjals, tomato, green chillies, ginger in to large chunks and set aside.
2. Now take a pan, heat oil and add green chillies, ginger, garlic pods and fry them. Let them cool and grind in to fine paste.
3. Add brinjal and tomato chunks in the same pan with oil. Cook them under medium flame until they turn soft.
4. Once they are cooked, cool them for sometime and peel of the outer layer of brinjals. Mash the brinjal and tomato chunks with your hand by adding salt and tamarind pulp.
5. Now add ground green chilly paste and  mix well.
6. Finally season the chutney with mustard seeds, cumin seeds, urad dal, curry leaves and garnish with fresh coriander leaves.

Menthikura Pachadi (Fenugreek Leaves Chutney)

Ingredients:

Menthi kura (Fenugreek Leaves) - 2 bunches (only leaves)

Red chillies - 2-3

Bengal gram - 1 tbsp

Urad dal - 1 tbsp

Fenugreek seeds - 1/8 tbsp

Tamarind - goose berry size

Turmeric - 1/4 tbsp

Coriander leaves - 2 tbsp

Salt - as per taste

Oil - 1 tbsp

For seasoning:

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1/2 tbsp

Asafoetida (Inguva) - pinch

Oil - 1 tbsp

Procedure:

1. Wash, clean and separate methi leaves from stems and set aside.
2. Take a pan, heat oil, add bengal gram, urad dal, fenugreek seeds, red chillies and fry them until they slightly alter their color.
3. Transfer all the fried ingredients in to mixer jar and grind.
4. In the same pan, add methi leaves. Fry them until the raw smell is disappeared. Probably it might take 2 minutes. Add tamarind, turmeric, salt and let them cool.
5. Now transfer the methi leaves in to ground coarse mixture and run the mixer once so that all the ingredients are mixed well.
6. Take a small pan, heat oil, add mustard seeds, cumin seeds, urad dal, asafoetida and stir well.
7. Finally add the seasoning in to chutney and garnish with finely chopped coriander leaves. Serve with plain rice and ghee.

Kobbari Pachadi (Coconut Chutney for Idly & Dosa)

Ingredients:
Coconut - half
Roasted gram (Gullasenagapappu/Putnalapappu) - handful
Green chillies - 4-5
Ginger - half inch
Garlic pods - 2
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Curry leaves - one leaflet
Salt - as per taste
Water - required
Oil - 2 tbsp

Procedure:

1. Break the coconut and chop in to small pieces and set aside.
2. Take a small frying pan, heat oil, add chopped ginger, garlic, green chillies and fry for 1 minute.
3. Now grind all these ingredients along with salt and coconut (add only little water while grinding).
4. In the same frying pan, heat oil, add mustard seeds, cumin seeds. Let them splutter. Then add curry leaves and fry well.
5. Now add the seasoning to the chutney and mix well. Adjust the consistency of chutney by adding required water.

TIP: You can substitute roasted gram with roasted groundnuts for a different taste.

Dosakaaya Mukkala Pachadi (Yellow Cucumber Chutney)

Ingredients:

Dosakaaya (Yellow Cucumber) - 1

Fenugreek seeds - 1/8 tbsp

Urad dal (Minapappu) - 2 tbsp

Cumin seeds - 1 tbsp

Green chillies - 5

Red chillies - 2

Tamarind - gooseberry sized

Coriander leaves - 2 tbsp

Salt - as per taste

Oil - 2 tbsp

For seasoning:

Urad dal - 1 tbsp

Cumin seeds - 1/2 tbsp

Mustard seeds - 1/2 tbsp

Curry leaves - 4-5

Coriander leaves - 2 tbsp

Oil - 1 tbsp

Procedure:

1. Wash, peel, remove seeds and finely chop yellow cucumber in to small pieces. Do not discard the seeds.
2. Take a small pan, heat oil and add fenugreek seeds, urad dal, cumin seeds, green chillies, red chillies. Stir well until they change their color.
3. Now grind the above seasoning coarsely with tamarind, salt and coriander leaves.
4. Add cucumber seeds and grind until smooth paste is obtained.
5. Add the entire paste in to chopped cucumber and mix well.
6. Finally season the chutney with urad dal, mustard seeds, cumin seeds, curry leaves and garnish with chopped coriander leaves. Serve with hot rice and ghee.

Vankaya pachadi (Brinjal/Eggplant chutney)

 Ingredients: 

Brinjals/Egg plants(Vankayalu) - 400grams

Green Chillies - 8

Ginger - 1 inch piece

Tamarind - lemon sized

Black gram seeds - 1 spoon

Mustard seeds - 1/2 spoon (optional)

Cumin seeds - 1/2 spoon

Coriander leaves - 3-4 spoons

Onion (finely chopped) - 1

Salt - as per taste

Oil - 2-3 spoons 

Procedure:

1.Wash brinjals thoroughly, and cut them in to one inch pieces.
2.Take a frying pan with 1-2 spoons of oil and add brinjal pieces and cover the pan with lid with occassional stirring.So that the brinjal pieces get softened and the brinjal peels start coming out.
3. Switch off the flame, let them cool for few minutes and remove the peels of brinjal pieces.
4. Now mince the brinjal pulp with hand, be sure that the pulp shouldnot be finely grinded or made as paste.
5. Take another spoon of oil, fry greenchillies and ginger for 1-2 minutes and grind them along with tamarind.
6. Mix the brinjal pulp with green chilly mixture, salt and season it with mustard seeds and cumin seeds.
7. Finally garnish the chutney with finely chopped onions and coriander.

TIP: Do not use mixer for mincing the brinjal pulp. If it is done, pulp will be turned as fine paste and the entire taste of the recipe will be changed.