TRI COLOUR BELL PEPPER CHUTNEY / SPICY TRI COLOUR BELL PEPPER CHUTNEY

This is a flavourful and easiest chutney with tri colour bell peppers. Goes well as a side dish for all south indian breakfast. 

INGREDIENTS:

Tri-colour bell peppers (green,red and yellow) - 3 cups
Tamarind - half the key lime size
Urad dhal - 1 tablespoon
Toor dhal - 1 tablespoon
Dry red chillies - 4
Hing - a generous pinch
Oil - 1 tablespoon
Mustard seeds - 1/2 tsp.

Curry leaves - few (optional)

Salt - to taste

METHOD:

Heat a tablespoon of oil, add urad dal, toor dhal, hing and dry red chillies and fry until the dhals turn golden brown. Add chopped tri-colour bell peppers, tamarind and saute for a while until you see white spots on the bell peppers. When cool, add salt and grind in a mixie to a thick paste. Temper with mustard seeds and curry leaves.

Serve with idli, dosa, rava dosa, Uthappam or arisi upma.

NOTE : Capsicum can be substituted for tri color peppers.

SWEET CHUTNEY / SWEET CHUTNEY FOR CHAAT

This is another chutney which is accompanied with samosas and chaat items. This is also served alongwith green chutney.

INGREDIENTS:

Seedless dates - 1 cup(tightly packed)
Tamarind - 1/4 cup (tightly packed)
Jaggery - 1 cup
Dry red chillies - 2
Cumin seeds - 1/2 tsp.
Black salt - 1/2 tsp.
Salt
Strainer

METHOD:

Soak dates, jaggery and tamarind in water for 1 hour. Mash well and boil for 5 minutes. Alternatively, add a cup of water and pressure cook for 2 whistles without soaking. Allow it to cool. Dry roast chillies and cumin seeds.

Grind all the ingredients in a mixie and strain using a strainer.

Can be stored in a fridge for a week.

GREEN CHUTNEY / GREEN CHUTNEY FOR CHAAT (NO ONION NO GARLIC)

This green chutney(Chaat) goes well with samosas and chaat items. This can also be used as a spread for bread sandwich. Now, one among the many versions and my way of making this chutney without onion and garlic is as follows:

INGREDIENTS:

Mint leaves - 1 cup (tightly packed)
Coriander leaves - 1/2 cup (tightly packed)
Lime - 1
Green chillies - 2 or 3
Ginger - 1/2" piece
Black salt - 1/2 tsp.
Sugar - 1 tsp.
Salt - to taste

METHOD:

Wash the leaves well. Squeeze the lemon and extract juice.

Grind all the ingredients in a mixie to a fine, smooth paste using little water.

Refrigerate and use when required. Dilute to get the desired consistency.

This stays fresh for a week.

FARALI CHUTNEY / CORIANDER DIP

"Farali" is fasting in North India. This is a chutney made during vrat days and used as a dip too. This goes well with sabudana vada, sabudana khichdi, sabudana thalipeeth and batata vada.

INGREDIENTS:

Coriander leaves –  2 cups (roughly chopped & tightly packed)
Green chilies – 3

Grated coconut - 2 tablespoons (optional)

Roasted peanuts – 2 tablespoons
Lemon juice – 2 teaspoons
Oil – 1 teaspoon

Sugar - 1/4 tsp.
Salt – to taste

METHOD:

Wash and  chop coriander leaves with the stem. Discard the root. 

Mix all the ingredients(except oil) in a blender, to a smooth paste
Do not add any water.
Add oil and give a whip.
Farali chutney is ready to serve.

NOTE:
Store in an air tight container and refrigerate. Shelf life when refrigerated is about 10 days.

CORIANDER STALKS & SNAKEGOURD SEEDS DIP CUM CHUTNEY

This is a tasty dish with the things which we discard and think its not useful. This is an easy Indian style dip & goes well with any starters or snacks. When tempered it also gets the chutney flavour. I generally make snakegourd seeds thogayal. As I was having a bunch of fresh coriander stems, I made a dip cum chutney which was very tasty. The dip was best with baby corn fritters and the chutney was best with idli & dosa. As I found it interesting, I thought of sharing it with you.
INGREDIENTS:

Coriander stalks - 1 bunch
Snakegourd seeds - 2 cups
Green chillies - 2
Tomato - 1
Salt - as per taste
Oil - 1 tablespoon
To temper:
Oil - 1/2 tsp.
Mustard seeds- 1/4 tsp.
Hing - a pinch


METHOD:

Wash the coriander stalks and chop it roughly .

Heat oil in a kadai and saute the snakegourd seeds for a while. Then add coriander stalks, tomato and green chillies and saute well till it completely wilts and the raw smell is diffused.

When cool, blend it in a mixie to a fine paste alongwith salt. (Do not add water). Dip is ready.

When tempered with mustard seeds and hing, the chutney is ready.

MINT CHUTNEY

INGREDIENTS:

Mint leaves - 1 cup
Scraped coconut - 1 cup
Gram dhal - 1 tsp.
Red chillies - 2
Oil - 1 tsp.
Hing
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Salt - as per taste

METHOD:

Wash mint leaves well. Heat, oil, add gram dhal, red chillies, hing and mint leaves. Add salt and saute well till it wilts. When cool, grind in a mixie alongwith grated coconut to a smooth paste. Temper with mustard seeds and urad dhal. Tastes good with idlis and dosas.

ONION CHUTNEY

INGREDIENTS:

Peeled small onions - 1 cup
Tamarind - 1/2 the lemon size (optional)
Red chillies - 3
Oil - 1 tsp.
Hing
Salt - as per taste

METHOD:

Heat, oil, add red chillies, hing and peeled small onions. Add salt and saute well till it diffuses the raw smell. When cool, grind in a mixie alongwith tamarind to a smooth paste. Best with idlis and dosas.

TOMATO ONION CHUTNEY

INGREDIENTS:

Tomato - 3
Onion - 2
Coriander leaves - a handful
Red chillies - 3
Hing
Oil- 1 tablespoon
Salt

METHOD:

Heat oil, add chillies, hing and then the chopped onion and tomatoes chillies, salt and coriander leaves, and saute till it diffuses its raw smell. When cool , grind in a mixie to a smooth paste. Best with idlis & dosas.

KOTHAMALLI CHUTNEY

INGREDIENTS:

Coconut - 1/2
Green chillies - 2
Pottukadalai - 2 tablespoons
Coriander leaves - a handful
Salt
Oil - 1 tsp.
Hing
Mustard seeds - 1/2 tsp.
Urad dhal - 1
Curry leaves - few

METHOD:

Scrap the coconut. Add green chillies, pottukadalai, coriander leaves and salt and grind in a mixie using little water. In a pan, heat oil add mustard seeds, urad dhal, hing and curry leaves. Add to the ground mixture and mix well. Your chutney is ready.

COCONUT CHUTNEY

INGREDIENTS:

Coconut - 1/2
Green chillies - 2
Pottukadalai - 2 tablespoons
Salt
Oil - 1 tsp.
Hing
Mustard seeds - 1/2 tsp.
Urad dhal - 1
Curry leaves (optional)

METHOD:

Scrap the coconut. Add green chillies, pottukadalai, and salt and grind in a mixie(slightly coarse) using little water. In a pan, heat oil add mustard seeds, urad dhal, hing and curry leaves. Add to the ground mixture and mix well. Your chutney is ready.