Cucumber yogurt chutney

Ingredients:

Small cucumbers-3 (or 1 big cucumber)
Green chillies-1 to 2
Jeera- 1 tsp
Garlic- 1 clove
Besan-1 tbsp
Salt-to taste
Cilantro-3 springs
Yogurt-1/2 to 1 cup (preferably thick)
Oil-1/2 tbsp

Method:

1. Grate cucumber and keep aside.
2. Blend coarsely green chillies, garlic, jeera, cilantro. Keep aside.
3. Heat oil in a pan and saute the coarse mix slightly. Add besan and saute for 30 sec.
4. Turn off the stove and mix in grated cucumber along with salt.
5. Mix in yogurt and serve with warm rice.

Pudina pachadi (Mint chutney)

Ingredients:

Mint-1 cup (packed)
Dry roasted peanuts-1/4 cup
Dry roasted sesame seeds-1/4 cup
Dry roasted cumin seeds-1/2 tsp
Dry roasted fenugreek seeds-1/2 tsp
Dried red chillies-5 whole
Corriander powder-1 tsp
Turmeric-1/2 tsp
Salt-to taste
Sugar-1.5 tsp
Garlic-5 big
Onion-1 small
Oil-1 tbsp
Tamarind-lemon size ball

Method:

1. Soak tamarind in water and leave it for 30 min. Wash mint leaves and keep them aside.
2. Heat pan and roast peanuts on a low flame till slightly brown.
3. Add sesame, cumin and fenugreek seeds. Roast them and keep them aside.
4. In a same pan, add 1 tbsp oil and roast dried red chilles and keep them aside.
5. In the same pan, roast mint leaves till wilted.
6. Add everything above to a blender along with garlic cloves, tamarind, corriander powder, sugar, salt and turmeric powder and water as needed.
7. Blend into a coarse paste.
8. Add chopped onion and pulse it.
9. Serve with rice/roti or dosa.

Tomato pudina chutney

Ingredients:

Tomatoes-2 medium
Onion-1 medium
Pudina-1 cup
Corriander leaves-1/2 cup
Garlic-5 cloves
Ginger-2 inch piece
Chana dal-1 tbsp
Urad dal-1 tbsp
Corriander seeds-1 tbsp
Cumin seeds-2 tsp
Tamarind-small piece
Oil-2 tsp
Dried red chillies-5 small
Salt-to taste

For tadka:

Oil-2 tsp
Curry leaves-10
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Hing-pinch

Method:

1. Heat oil in a pan. Add chana dal, urad dal, cumin seeds, corriander seeds, dried red chillies and saute till the dal turns light brown.
2. Add chopped garlic and ginger. Cook for 30 sec.
3. Add chopped onion and saute till golden brown.
4. Add chopped tomatoes, tamarind, mint leaves, corriander leaves and cook till mushy.
5. Add salt, check for spices and turn off the stove.
6. Allow the mix to cool down and blend to a smooth paste. Add water if needed.
7. Make tadka with the ingredients listed above and add it to the chutney.
8. Serve with dosa or roti or rice.

Capsicum chutney

Ingredients:

Oil-1 tbsp
Urad dal- 2 tbsp
Chana dal-2 tbsp
Red chillies-8 small
Garlic-2 cloves
Onion-1 small
Tomato-2 small
Capsicum-2 medium
Salt-to taste

For tadka:

Oil-1 tbsp
Cumin-2 tsp
Mustard-1 tsp
Curry leaves-1 spring

Method:

1. Heat oil in a pan and add urad dal, chana dal. Saute until the color starts to turn brown.
2. Add chopped garlic and saute until raw smell goes away.
3. Add onion and saute till golden brown.
4. Add chopped tomatoes and cook till soft.
5. Add chopped capsicum and cook till soft. Add 1/4 cup water if needed.
6. Let it completely cool down.
7. Add salt to taste and blend into a fine paste.
8. Add tadka and serve with any type of dosa or idli.

Sorakaya pachadi

Ingredients:

Sorakaya-1/4 of large sorakaya
Tamarind-lemon size ball
Sesame seeds-1/4 cup
Peanuts-1 tbsp
Cumin seeds-1/2 tsp
Corriander seeds-1 tsp
Green chillies-6
Garlic-3 cloves
Cilantro-1/4 cup
Sugar-1/4 tsp
Salt-to taste
Turmeric-1/2 tsp
Oil-1 tsp

Tadka:

Cumin seeds-1/2 tsp 
Mustard seeds-1/2 tsp 
Curry leaves-10
Urad dal-1 tsp 
Oil-1 tbsp 

Method:

1. Peel sorakaya and pressure cook with 1/4 cup water for 2 whistles.
2. Soak tamarind in enough water for atleast 30 min. Alternatively microwave for 1 min.
3. Heat oil in a pan and add peanuts. Roast for 30 sec. Add cumin seeds, corriander seeds, garlic cloves, green chillies, sesame seeds and turmeric. Roast for a minute and turn off the stove. Allow it to cool.
4. Grind tadka along with corriander leaves, soaked tamarind and pressure cooked sorakaya.
5. Add salt and sugar and grind again.
6. Transfer to a bowl and pour sizzling tadka on the chutney.
7. Serve with rice, roti, idli or dosa

Tomato coconut chutney

Ingredients:

Tomato-2 big
Fresh or frozen grated coconut-1/2 cup
Dried red chillies-2
Green chilly-1
Urad dal-1 tsp
Chana dal-1 tsp
Cumin seeds-1/2 tsp
Oil-1 tsp

Tadka:

Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Curry leaves-10
Urad dal-1 tsp
Oil-1 tbsp

Method:

1. Heat oil in a pan and add chana dal. Roast for 30 sec.
2. Add urad dal and roast for few sec.
3. Add cumin seeds and roast for few sec.
4. Now add finely chopped green chilly and dried red chillies along with coconut.
5. Cook for couple of minutes and keep it aside.
6. In the same pan add tomato and cook till soft.
7. First blend everything else except for tomato followed by cooked tomato.
8. Pour tadka over the ground chutney. Serve with dosa or idli.

Beetroot chutney

Ingredients:

Beetroot-1 large
Fresh or frozen grated coconut-1/2 cup
Salt-to taste
Green chillies-3
Oil-2 tsp
Chana dal-1 tbsp
Urad dal-1 tbsp
Curry leaves-5
Hing-pinch

For tadka:

Oil-2 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Chana dal-1 tbsp
Urad dal -1 tbsp
Curry leaves-10

Method:

1. Wash and peel beetroot skin. Grate and keep it aside.
2. Heat oil in a pan and add chana dal and urad dal. Roast till they start to change the color.
3. Add curry leaves, hing and green chillies. Roast for a minute.
4. Add grated beetroot, air and cook till soft.
5. Add grated coconut and mix well. Turn off the stove.
6. Transfer the above mix to a blender and grind with enough water to make into a smooth paste.
7. For tadka, use the listed ingredients and add to the blended chutney.
8. Serve with idlis or dosa.

Tomato chutney

Ingredients:

Tomatoes-4 large
Oil-1 tbsp
Urad dal-1 tbsp
Dried red chillies-2
Cloves-3
Pepper corn-4
Water-1/4 cup
Salt-to taste
Hing-pinch

For tadka:

Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-1 spring

Method:

1. Heat oil on a pan and add urad dal. Cook for 30 sec.
2. Add cloves, red chillies, pepper corn and gong. Mix well.
3. Add chopped tomatoes and salt. Cook with the lid covered till mushy. Keep checking in between and add some water if needed.
4. Once the tomatoes after cooked, turn off the stove and allow it to cool down.
5. Grind to a smooth paste. Add water if needed.
6. For tadka, heat oil in a pan and add cumin seeds and mustard seeds. Allow them to splutter. Add curry leaves and saute for 10 sec.
7. Transfer the chutney and cook for a minute.
8. Turn off the stove and enjoy the chutney with idli, dosa etc.

Basil pesto

Ingredients:

Basil-2-3 cups packed
Lemon-1
Salt-to taste
Pepper-to taste
Garlic-1 clove
Grated parmesan-3/4 cup
Pecans-3 tbsp
Olive oil-1/3rd cup

Method:

Note: Food processor is a must to make pesto. Dont make it in a blender.

1. In a food processor, blend basil leaves, garlic, lemon juice, salt, pepper and pecan till smooth.
2. Continuously add olive oil while the processor is running. Mix in between to make sure the mix it's not stick on walls of the bowl.
3. Add parmesan and mix well.
4. Add more oil if necessary to reach desired consistency.
5. Adjust for salt, pepper and lemon.
6. Transfer into an airtight bowling and store in refrigerator for upto 2 weeks.
7. Use as a spread or add to potatoes or use as stuffing for bread etc. Enjoy the delicious pesto!!

Cabbage chutney

Ingredients:

Shredded cabbage-3 cups
Tomato-1
Dried red chillies-2 small
Urad dal-1 tbsp
Oil-2 tbsp
Tamarind-2 inch piece
Salt-to taste
Cilantro-1/4 cup
Water-1-2 cups

For tadka:

Ghee-1 tsp
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Urad dal-1 tsp
Chana dal-1 tsp
Curry leaves-10

Method:

1. Heat 1 tbsp oil in a pan and roast urad dal and dried chilly. Remove from the flame once urad dal turns red and crispy. Transfer to a blender. Grind till coarse.
2. In a same pan, heat remaining 1 tbsp oil and add shredded cabbage.
3. Add salt and half cook the cabbage.
4. Now add tomato and cook till soft. Let it cool a bit.
5. Transfer the veggies into the blender. Add 1 cup water or more and blend everything to a desired consistency.
6. Adjust for salt and transfer the mix to a container.
7. For tadka, heat ghee in a tadka pan. Add chana dal and cook till the color stays to change. Add urad dal and cook for 30 sec. Add jeera and mustard and allow them to splutter. Finally add curry leaves and turn off the stove.
8. Transfer the tadka mix to the chutney and mix well.
9. Serve with rice, dosa, idli, guntaponganalu etc.

Garlic mirch chutney

Ingredients:

Garlic-10 big cloves
Curry leaves-10
Urad dal-1/4 cup
Cumin seeds-2 tsp
Oil-1 tbsp
Salt-to taste
Red chilly powder-1 tsp
Cumin powder-1/2 tsp

Method:

1. Peel off skin on garlic and cup into big pieces. Keep it aside.
2. Heat oil in a pan and add urad dal. Roast for 30 sec and add cumin seeds. Let it splutter.
3. Add curry leaves and cook for 30 sec.
4. Now add chopped garlic and cook until soft.
5. Turn off the stove and add salt, chilly powder and cumin powder.
6. Mix well and serve as a side with rice, dal and rasam.

Peanut Chutney

Ingredients:

Servings: 4

Dry roasted, peeled off peanuts-1 cup
Green chillies-4
Garlic cloves-2
Salt-to taste
Cumin seeds-1 tsp
Corriander-1/4 cup
Water-1 cup

For Tadka:

Cumin seeds-1 tsp
Mustard seeds-1 tsp
Urad dal-1 tsp
Chana dal-1 tbsp
Curry leaves-10
Oil-1 tsp

Method:

1. Dry roast peanuts and then peel off the skin. Alternatively, buy peeled off peanuts and dry roast them.
2. Grind all the ingredients together except for those for tadka. Adjust water according to the required consistency.
3. Heat 1 tsp oil and add all the ingredients under tadka. Roast for 30-60 sec and add to the chutney.
4. Enjoy this healthy and tasty peanut chutney with idli, dosa, upma etc.