CHUTNEYS (4)

ROASTED GREEN CHILLI CHUTNEY:

INGREDIENTS:

• ½ cup grated coconut
• 1/2 cup roasted gram
• 10-12 green chillies
• 1/4 tsp asafetida powder
• 1/4 tamarind
• salt to taste
• 2 tbsp oil

For Seasoning ( Tadka):

• 1 tbsp oil
• 1 tsp mustard
• 2 tsp black gram (urad) dal
• few curry leaves
  

METHOD:

• Heat oil in a small fry pan.
• Roast green chillies till they loose the green colour.
• Add gram and roast till light brown.
• Add asafetida, mix well and remove from fire.
• Allow to cool.
• Grind all these with tamarind and coconut, to a paste with some water.
• Add salt as per taste.
• Heat oil for seasoning. Add mustard.
• When it splutters, add dal and curry leaves.
• Fry for few seconds and add to the chutney.
• serve it with rice or chapathis.

GARLIC COCONUT CHUTNEY:

INGREDIENTS:

• 4-5 coconuts
• 1/2 tamarind
• 8-10 garlic flakes
• salt to taste
• 1 tbsp oil

METHOD:

• Heat oil, fry garlic till brown and remove.
• Roast red chillies in the remaining oil in the pan.
• Grind coconut with roasted garlic, chilies and tamarind to a paste, with some water.
• Add salt to taste.

GREEN TOMATO CHUTNEY:

INGREDIENTS:

• 1/2 kg green tomatoes
• 5 tbsp oil
• 10-12 red chillies
• 2 tbsp black gram(urad) dal
• 2 tsp mustard
• little asafetida
• salt to taste

METHOD:

• Heat 3 tbsp of oil and fry chopped tomatoes till soft.
• Allow to cool.
• Heat remaining oil and fry chillies, dal , mustard and asafetida.
• Grind all these with tomatoes.
• Add salt to taste.

MANGO AND COCONUT GRATED CHUTNEY:

INGREDIENTS:

• 1 cup finely chopped mango pieces
• 1 1/2 cup coconut
• 6-8 roasted red chillies
• jaggery (to taste)
• salt to taste

For Seasoning ( tadka) :

• 2 tbsp oil
• 1 tsp mustard
• few curry leaves

METHOD:

• Soak mango bar pieces in about 2 cups of water till soft.
• Grind grated coconut with chillies and ½ the mango pieces.
• Mix in the remaining pieces with the soaking water.
• Add jaggery and salt to taste.
• Heat oil for seasoning.
• Add mustard.
• When it splutters, add curry leaves.
• Add the prepared seasoning to the chutney.
• The chutney is of thick pouring consistency.
• Add water, if needed.