Radish Chutney

Ingredients:

• 1 cup radish grated or cubed to small
• 1 tbsp channa dal 
• 1 tbsp urad dal 
• 1 tsp cumin 
• 1/2 cup tomatoes cubes or tamarind paste as needed
•  3 green chilies 
• 1 tbsp oil for frying

Seasoning radish chutney

• 1 tsp oil 
• 1 pinch hing
• 1 sprig curry leaves
• 1 pinch mustard
• 1 pinch cumin
• 1 tsp chana dal
• 1 tsp urad dal 
• 1 small garlic crushed
• 1 small red chili broken 

Method:

Preparation for radish chutney

1. Roast the dals separately till you get an aroma. You can dry roast or fry in 1 tsp oil. They have to turn golden. Off heat & add cumin to the hot pan. When the cumin turns aromatic remove and set this aside to cool.
   

   
2. Fry the chills in 1 tsp oil, Set aside. Add  radish pieces and fry for 8 to 10 on a medium flame.
   

   
3. Add salt to tomatoes and fry till they turn pulpy.
   

   

How to make radish chutney

1. Once cool, powder dals and cumin to a fine powder in a blender jar.
   

   
2. Add ginger, green chilies, radish and tomatoes, adjust salt as needed. Grind it to smooth.
   

   

Tempering radish chutney

1. Heat a small pan with oil, add mustard, cumin , red chilli, garlic and dals. Fry till the dals turn golden.
   

   
2. Add curry leaves and hing. Saute and add the chutney to the seasoning. Serve radish chutney with rice, idli and dosa.
   

   

sorakaya pachadi or bottle gourd chutney

Ingredients:

• 2 cups bottle gourd , chopped
• 1 piece ginger 
• 2 tsp chana dal 
• 2 tsp Urad dal 
• ½ to ¾ cup tomatoes 
• Tamarind  paste 
• 2 red chilies
• 3 green chilies
• Salt as needed
• 1/2 tsp turmeric

Seasoning

• 1 to 2 tsps Oil
• 1 Pinch hing

• ¼ tsp mustard
• 1 red chili ,broken 
• ½ tsp urad dal
• 2 crushed garlic cloves 
• 1 sprig curry leaves
• Tamarind paste as needed

Method:

1. Wash bottle gourd  Chop them to small pieces .
   

   
2. Heat a pan, dry red chilies, roast chana dal and urad dal lightly golden, add sesame seeds and cumin and toss. Make sure the sesame seeds are toasted well. Set these aside to cool.
   

   
3. Add little oil to the same pan and fry green chilies, set aside. Add bottle gourd , fry till they wilt off and the raw smell disappears. Set these aside separately to cool . To the same pan add tomato, salt and turmeric and fry till the tomatoes turn mushy. set this too to cool.
   

   
4. Powder finely the dals,green chilies and red chilies
   

   
5. Blend everything well. If needed adjust the salt.
   

   
6. Add little more oil to the pan, add crushed broken red chili,garlic, mustard, cumin and urad dal. Allow the dal to turn lightly golden. Add curry leaves , hing and tamarind paste.Fry till the leaves turn crisp.
   

   
7. Add the ground chutney and mix well.
   

   

Ginger chutney

Ingredients 

• small ball sized tamarind
• ¼ cup hot water
• 2 tbsp oil
• 1½ tbsp chana dal 
• 1 tbsp urad dal 
• ¼ tsp mustard seeds
• ¼ tsp methi 
• 4-7 kashmiri red chilli dried
• handful of curry leaves 
• ¼ cup ginger peeled & chopped
• 2 tsp jaggery
• salt to taste

for tempering:

• 1 tsp oil
• ½ tsp mustard seeds 
• few curry leaves 

Instructions

1. firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
   

   
2. In a thick bottomed pan heat oil.add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.roast for a minute on low flame.
   

   
3. Add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.continue to saute on low flame till the raw smell from ginger disappears.
   

   
4. Transfer the mixture to the blender.Add in jaggery, salt and tamarind pulp.blend to smooth paste adding more water if required.
   

   
5. further for tempering, heat oil in a small kadai.add in mustard seeds and curry leaves.And transfer the tempering over prepared ginger chutney.Serve ginger chutney with pesarttu.
   

   

dondakaya chutney

Ingredients

• ¼ kg dondakaya / ivy gourd/ tindora
•  1 tbsp. chana dal 
• 1 tbsp. urad dal
• 4 to 6 green chilies (adjust)
• 2 garlic cloves or one inch ginger piece
• ½ tsp Jeera / cumin
• ½ tsp tamarind paste or lemon juice as needed
• Oil as needed
• Salt to taste

• 1 tbsp. Oil
• 1 sprig curry leaves
• ¼ tsp mustard
• ¼ tsp jeera
• Pinch of hing
• 1 broken red chili

Method:

1. Soak dondakaya in lot of water for 10 mins. Rinse them. Dry them on a cloth, trim the edges. Chop to thin strips or circles.
   
2. Heat pan with oil. Fry green chilies and garlic for 1 to 2 mins. Set them aside.
   
3. Fry dals till golden. Set aside. Add salt to dondakaya and fry till they cooked.Allow to cool.
   
4. Grind green chilies, and jeera together without water. Add dals and powder, then add dondakaya and tamarind paste or lemon juice. Grind to smooth or coarse, do not add water.
   
5. Adjust salt if needed. Add little oil to a pan and add mustard, cumin, curry leaves and red chili. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
   
6. Serve dondakaya pachadi with rice.
7. 

Gongura pullagura

Ingredients:

• 2 cups gongura leaves
• 1 onion
• 1 tomato
• 3 green chilies
• 1 tsp mustard 
• 1 tsp cumin
• 1 tsp chenna dal 
• curry leaves
• hing
• oil
• half cup oil
• small glass water

Method:

1. In a pan heat oil and add mustard seeds,cumin seeds,hing,green chilies,curry leaves and chenna dal. Fry for 1 min.
   
2. Add onions fry until onions become transparent.
   
3. Add tomato fry for 2 min. Add gongura leaves fry for 2 min.
   
4. Then add water and salt boil until water evaporates, cool it.
   
5. Mash it or grind but don't do paste. serve with white rice.
   

Red coconut chutney

Ingredients:

• ½ cup grated coconut or chopped
• 1 ½ tbsps chana dal 
• small onions 
• 3 to 4 red chillies
• ¾ tsp tamarind soaked in hot water
• 1 to 2 small sized garlic cloves
• Salt as needed
• Water as needed

Seasoning:

• ¾ tbsp. oil
• ¼ tsp mustard
• ½ to ¾ tsp urad dal 
• 1 sprig curry leaves
• 1 broken red chili

Method:

1. Heat a tsp oil and roast red chilies, chana dal until golden. Add onions  and saute for a minute.
   
2. Cool and then blend with other ingredients. Add water as needed. Temper as mentioned above.
   
3. Serve with dosa.
   
   
   
   
   

Coconut chutney

Ingredients:

• ½ cup fresh coconut grated or chopped
• 2 tbsp fried gram / roasted chana dal
• ½ tsp jeera/ cumin
• 1 to 2 green chilies
• Salt as needed 
• Ginger

 Seasoning

• ¾ tbsp. oil
• ¼ tsp mustard
• ½ to ¾ tsp urad dal
• 1 sprig curry leaves
• 1 broken red chili

Method:

1. Blend together coconut, gram, garlic, salt , chili and cumin well.
   
2. Add water just enough to blend and make a thick chutney.
   
3. Heat oil in a pan and add mustard , red chili and dal.
   
4. When the dal turns golden, add curry leaves .
   
5. Add it to the chutney.
   

Avocado Chutney

Ingredients

• Avocado peeled and mashed 2 medium

• Onion chopped 1 medium

• Tomato chopped 1 medium

• Green chillies chopped 3

• Salt to taste

• Lemon juice 1 teaspoon

Method

1. In a bowl mix together avocado, onion, tomato, green chillies, salt and lemon juice. Mix well till a smooth paste is formed.
   
2. Serve chilled with chips.
   

Peanut chutney

                         

Ingredients :

• ¾ cup peanuts/ palli
• 1 ½ tsp oil
• 1 to 2 green chilies 
• salt as needed
• tamarind as desired

tempering

• ¼ tsp mustard
• 1 tsp channa dal 
• Curry leaves 

Method 

1. If using tamrind, soak it in water until soft. Extract the juice, filter and keep aside.
   
2. Dry roast peanuts until golden. Keep aside to cool.
   
3. Add oil to the hot pan and  fry green chili. move these to cool.
   
4. Add these to a blender along with salt and tamarind water and blend to smooth.
   
5. Temper with tempering ingredients