Tomato Chutney/ Tomato Pachadi

Tomato Chutney/ Tomato Pachadi

This is tasty and simple to prepare chutney. I basically make it with Andhra style upma, but it goes well with dosa, idli, rice etc.

Ingredients:

For Chutney/Pachadi:

• 4 finely chopped tomatoes
• 1/4 tea spoon mustard
• 1/4 tea spoon cumin
• 2 dry red chillies
• 2 tea spoon oil
• 4 garlic
• 1 tea spoon chopped ginger
• 1 table spoon cashew nuts or channa dal
• 2 inch tamarind
• 4 chopped green chillies
• 6 curry leaves
• 1/2 cup fresh grated coconut
• 1 tea spoon urad dal
• 2 tea spoon chopped mint
• 1 cup water
• a pinch hing

For Tempering:

• 1/4 tea spoon mustard
• 6 curry leaves
• 2 dry red chillies
• a pinch hing
• 1/2 tea spoon urad dal
• 1 1/2 tea spoon oil

Method:

Heat oil in pan, add mustard seeds. When they splutter, add cumin seeds, urad dal, ginger, garlic, dry red chillies, curry leaves, green chillies, cashew nuts or chana dal, hing and tamarind. Fry for some time till the cashew nuts change colour.

Now add chopped tomatoes, and cook till the tomatoes turn soft.

Add 1 cup water and once it starts boiling add coconut and mint leaves.

Cook till the water is absorbed.


Cool and add it in a grinder and grind it into a fine paste with a bit of water and transfer it into a bowl.

Heat oil in a pan add mustard seed, when they splutter, add urad dal. Allow it to turn red. Now add dry red chilly, curry leaves and hing and turn off the heat.

Now pour this tempering on the chutney.

Serve with upma, dosa, idli etc...



Coconut and Garlic Chutney

Coconut and Garlic Chutney

This is a popular Maharashtrian chutney which is generally served with various type of dosas...In our house, we make this chutney with rice flour dosa.

Ingredients:

• 1 cup fresh grated coconut


• 5 garlic cloves


• 1-2 tea spoon red chilly powder


• 1/2 inch piece of tamarind


• 1 tea spoon sugar


• salt to taste

Method:

Grind coconut, garlic, red chilly powder, tamarind, sugar and salt into a fine paste with a bit of water and transfer it into a bowl.

Serve with dosa, chapati or rice.

Mint/Pudina Chutney

Pudina Chutney

This chutney is my grandmothers recipe...This chutney goes well with sandwiches, dosas or any other snacks.


Ingredients:

• 1- 2 bunch of mint leaves
• 1/2 cup fresh grated coconut
• 3-4 green chillies
• salt to taste
• juice of half lemon

Method:

Grind all the above ingredients except lemon juice with little water into a fine paste. Now remove the chutney into a bowl and add lemon juice. Mix properly

Pudina chutney in now ready to be served with any dish.

Phutana and Coconut Chutney (Dalia and Coconut Chutney)

Phutana and Coconut Chutney (Dalia and Coconut Chutney)

Ingredients:

• 1/2 cup phutana/roasted split gram/Dalia/Putnala pappulu
• 1 cup fresh grated coconut
• 1/2 inch ginger
• 3-4 garlic cloves
• 2-3 green chilies
• 1/2 inch piece of tamarind
• salt to taste

For Tempering:

• 1/2 tea spoon mustard seeds
• 1/4 tea spoon cumin seeds
• a pinch of hing/asafoetida
• 4-5 curry leaves
• 1/2 tea spoon urad dal
• 2 dry red chilly
• 1 tea spoon oil

Method:

Grind all the above ingredients into a fine paste with a bit of water and transfer it into a bowl.

Heat oil in a pan add mustard seed, when they splutter, add cumin seeds and urad dal. Allow it to turn red.Now add dry red chilly, curry leaves and hing and turn off the heat.

Now pour this tempering on the chutney.

Serve with idli, dosa, vada etc..

Green Coconut Chutney

Green Coconut Chutney

Ingredients:

• 1 cup fresh grated coconut
• 2-3 green chillies
• 1/2 inch ginger
• 1 inch piece of tamarind
• salt to taste
• 1/2 tea spoon sugar
• 2 table spoon finely chopped coriander leaves

For Tempering:

• 1/2 tea spoon mustard seeds
• 1/4 tea spoon cumin seeds
• a pinch of hing/asafoetida
• 4-5 curry leaves
• 1/2 tea spoon urad dal
• 1 dry red chilly
• 1 tea spoon oil

Method:

Grind all the above ingredients into a fine paste with a bit of water and transfer it into a bowl.

Heat oil in a pan add mustard seed, when they splutter, add cumin seeds and urad dal.Allow it to turn red.Now add dry red chilly, curry leaves and hing and turn off the heat.

Now pour this tempering on the chutney.

Serve with idli, dosa, vada etc..