Coriander Leaves Chutney ( South Indian Style )

Ingredients:-

• Coriander Leaves - 1 bunch (chopped along with the stem)
• Green Chillies -2
• Red Chillies -2
• Urad Dal- 1/2 tsp
• Tamarind - 1/2 a gooseberry size
• Coconut Grated- 4 to 5 tbsp
• Hing - a pinch
• Oil
• Salt

 Seasoning:-

• Mustard seed-1/4 tsp
• Red Chilli - 1
• Curry leaves - few
• Oil

Method:-

1. Heat a pan with little oil, add the urad dal and fry till it turns golden brown color.
2. Add the green chillies and red chillies and saute for few seconds.
3. Now add the coriander leaves,tamarind ( make sure there in no seeds in it) and saute for few more mins..
4. Add the grated coconut , Hing ,salt and switch off the stove..
5. Let it cool down and grind it to a smooth paste with very little water..
6. For the seasoning ,heat oil in a pan and once oil is hot add mustard seed and allow it to splutter then add the dried red chilli and curry leaves..pour this over the ground paste and mix well.and serve

This delicious and flavorful chutney will go well with dosa , idli or even as a spread on some toast..

Garlicky Tomato Coriander Chutney

Ingredients:-

• Tomato -2 medium size
• Garlic - 8 big pods
• Dry Red Chillies - 3 
• Coriander leaves - few springs( i used just the stem)
• Mint leaves - just 1 or 2 (Optional)
• Hing - a pinch
• Salt

For Tempering:-

• Mustard Seed - 1/4 tsp
• Urad dal - 1/4 tsp
• Curry Leaves - a spring
• Dry Red Chillies -1

Method:-

1. In a pan heat oil and fry the garlic pods and dry red chillies till garlic gets slightly browned.
2. Now add tomato chunks , hing ,salt and saute for few mins.
3. Cook covered till tomatoes become mushy.
4. Add the coriander and mint leaves and saute for a min.

     5. Let this mixture cool down and then grind it to a smooth paste

     6. Now for the tempering ,Heat oil in a pan add mustard seeds and let it splutter and then add urad dal,             

          Curry leaves and dry red chillies.

     7. Mix this Tempering to the chutney...

Serve this with nice crispy dosa , soft uttappams or idlis...

Carrot Onion Masala Chutney

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Ingrediants:-

• Carrot -1 small
• Onion -1 medium
• Garlic pods -3 or 4
• Green chillies -2 or 3
• Ginger - small piece
• Coconut - 1/4 cup
• Hing - a big pinch
• Urad dal -1 tsp
• Coriander leaves -2 or 3 stems
• Curry leaves - a spring
• Salt
• Sesame seed oil

Method:-

1. In a pan heat oil and fry the urad dal  till it turns slightly brown.
2. Add in sliced onions and grated carrots.green chillies.saute till onion becomes translucent...
3. Now add in coriander leaves and curry leavesand coconut ..
4. Saute for few more mins ..add hing,salt.
5. And grind it to a smooth paste.
6. Now in another pan add oil and season with mustard seeds,curry leaves and dried red chillies..
7. Pour this seasoning over the chutney.
8. Serve hot with fluffy steaming idli or hot crispy dosaa...yum yum

This chutney is little different from the normal spicy chutney we prepare , this has little sweetness from the carrot & spicy with g.chillies and a nice aroma from the curry leaves and coriander leaves. i loved the sweet and spicy combination...

please do try this out u'll surely like it...

I'm sending this to an event

Cooking Concepts : Roti Pachadi / Chutney Created by Srav's Culinary Concepts

Veggie / Fruit of the month : Carrots an event hosted by Reva & Priya

  

Spicy BengalGram Coconut Chutney

Ingrediants:-
To Grind:-

• Coconut -1 cup (Grated)
• Dry Red Chillies - 2 or 3
• Roasted Bengal Gram / Pottukadalai (in tamil)- 2tsp
• Garlic pod -1 small
• Tamarind - 1 small piece
• Hing - a pinch
• Salt

Tempering:-

• Mustard Seed -1/2 tsp 
• Urad dal -1/4tsp
• Red Chillies-1
• Oil

Method:-

1.  Grind all the ingrediants given for grinding into a smooth paste.Try to add very little water or no water. this chutney should be thick.
2. Now add the oil in the pan, once oil is hot add the mustard seeds and let it splutter,add urad dal and fry till slight brown, add red chillies and curry leaves
3. Pour the tempering over the chutney and serve it with dosa,uttappam,idlis etc...

Tomato Garlic Chutney

Ingrediants:-

     Tomato - 5 nos/.. medium size
     Dry Red chillies - 5 (adjust according to your spice level)
     Garlic pods - 3 big (chopped)
     Mustard Seeds-1/4 tsp
     Oil - 4 tbsp.
     Hing - a pinch


Method:-

     Grind the tomato and dry red chillies to a fine paste with out adding water and keep it aside.
     In a pan add oil and temper with mustard seed.Now add the tomato paste and chopped garlic and salt and cook in high flame uncovered for 5 mins.then cook covered for 15 mins in low flame .stirring every 5 mins and at any point if u feel that the chutney is sticking to to the pan u can add more oil.

After 15 mins or after the chutney becomes very thick ,oil comes bubbling to the top .You can saute the chutney uncovered for few more mins.before switching of the stove add a pinch of hing powder.and serve hot with dosa ,uttappam ,idli

.Simple ,spicy tangy chutney ready :-)

I got this recipe from my friend bobby.....

Onion Masala Chutney

Ingredients:-
Onion -1 big
garlic -1 pod
cumin seeds-1/2 tsp
coriander seeds-1 tsp
hing- a pinch
dry red chillies-4 or 5
tamarind - 1 small piece
oil
For Seasoning:-
mustard seed-1 tsp
urad dal-1/2 tsp
r.chillies-1
oil
curry leaves
       In a pan heat oil and add mustard seed let it crackle.add the urad dal fry till golden brown.add curry leaves and keep it aside. Grind all the other ingrediants to a smooth paste. in a pan add 2 tsp of oil.add the ground onion paste add salt and fry till raw smell of onion goes(it will take about 8 to 10 mins) and the chutney should ouches out the excess oil at this stage the chutney will turn brown . now add the seasoning and serve with hot crispy dosa or soft idlies.