Capsicum Chutney

Ingredients:-

Red bell pepper/Capsicum- 1 medium
Peanuts- 1/2 cup
Ghee /oil - 1 tbsp
Tamarind paste - 1/4 tbsp
Salt to taste

For tempering:-

Mustard seeds - 1 tbsp
Ghee/oil - 1 tbsp
Curry leaves - 5 count
Whole red chili - 2

Procedure:-

1-First take a pan add ghee and add the chunks of red capsicum and peanuts with out skin and also add little salt and tamarind cover it and cook in simmer.

I fried the peanuts and capsicum separately because i used the peanuts with peel. So i fried them separately and peeled them and added together while grinding the chutney.

2-When the capsicum turns into soft add into a blender and make a fine paste.

3-Now in the same pan add little ghee and add the tempering ingredients and off the flame when the mustard seeds starts crackling.

4-Add this tempering to the chutney mix well and serve with rice, dosa or idli tastes good.

Onion Chutney

Ingredients:-

Onion - 1 large diced
Tomato - 1 diced
Salt to taste
Chili powder- 1/2 tbsp

For seasoning:-

Dry red chili - 2
Hing - a pinch
Mustard seeds - 1 tbsp

Procedure:-

1-First take a pan add oil heat it then add the onion and fry till the raw smell disappears. Then add tomato and fry till they fry properly.
2-Cool them. Now blend them in a blender or mixie by adding salt and chili powder to it.

3-Now in a pan add oil heat it then add mustard seeds, hing and dry red chili and saute for a min and add to the chutney.

Serve this with any break fast item tastes yummy. U can even use it as a bread spread.

Ridge Guard Chutney

Ingredients:-

Ridge guard - 1
Sesame seeds - 2 tbsp
Dry red chili - 2
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Salt to Taste


For Tempering :-

Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Curry leaves - 5 count
Red chili pieces - 3 count
Hing - a pinch
Oil - 1 tbsp

Procedure:-

1-First peel and cut the ridge guard. We use the skin also.
2-Now take a pan add oil heat it and then add cumin seeds, coriander seeds and red chili  mix then add sesame seeds and saute until the seeds turn brown.

3-Now add the ridge guard skin and pieces and saute them add little salt give a mix and close the lid and let it cook in simmer so they cook real good for 7 min.

4-Now check it if it is cooked off the stove and let it cool.

5-Now make a fine paste by adding very little water and keep aside.

6-Now take a pan add oil heat it and then add all the tempering ingredients and saute well good and add in the chutney and give a mix.

It is very simple and easy but really tasty too. Try this u will love it.

Mint Chutney (Pudina Pachadi)

Mint Chutney

Ingredients:-

Pudina- 1 packet (or) 1 bunch
Coriander seeds- 1 tbsp
Chana dal- 1 tbsp
Urad dal- 1 tbsp
Dry red chili- 3-4 according to spicy
Mustard seeds- 1/2 tbsp
Zeera- 1/2 tbsp
Tamarind- A small piece
Salt to Taste
Sugar - A pinch for taste


Procedure:-

1-First clean the mint leaves and place them in a dry cloth or tissue paper and wipe the water out. And fry them in a pan until they cook or turns into soft.
2-Now remove them and in the same pan add rest of the ingredients and fry them until golden color and add let them cool.

3-After that take a blender and add the fried dals , mint,salt required, sugar and  make a fine paste by using very little water.

 Ready to serve with hot rice yummy i loved that taste try it......
I am posting this recipe on event of Herbs and Flowers in your platter conducted by http://seduceyourtastebuds.blogspot.com/ .

For more info pls visit  

http://seduceyourtastebuds.blogspot.com/

Gongura chutney

Ingredients:-

Gongura- 1 large  bunch

Zeera- 1 tbsp

Coriander seeds- 1 tbsp

Dry red chillis- 3-4 according to spicy

Garlic- 10 no.

Salt to taste

Procedure:-

1-First take a pan and fry zeera, dhaniya and dry red chilli  and cool it and make a fine powder and keep it side.

2-Then wash the gongura and chop it and dry it on a dry cloth or tissue. Remove the water.

3-Now take a pan add oil heat it add garlic cloves and fry them when they turn into golden color add gongura and fry it well until the oil appears  and now add the grind masala powder , salt required and mix well. Ready to serve with rice.

This chutney also longs last for 10-15 days......really yummy with rice....

Peanut Chutney

Pea nut Chutney

Ingredients:-

Pea nuts- 1/2 cup
Coconut- 1/4 cup (optional)
Chana dal - 1/4 cup
Green chillis- 2
Tamarind - 1/2 inch piece
Salt to taste

For Tempering:-

Mustard seeds- 1 /2 tbsp
Zeera- 1/4 tbsp
Dry red chillis- 3 pieces
Curry leaves - 5 count


Procedure:-

1-First fry  the pea nuts and peel them and keep aside.

2-Now fry the chana dal then in the same pan aute coconut and keep side.

3-Blend all the fried ingredients including green chillis and tamarind and if interested add salt also so that it mix well.

4-Now for tempering take a pan add oil and all the ingredients saute until the mustard seeds crackles and add this into the blended chutney and mix well.

Have this with any south indian break fast tastes good.......

Tomato Pachadi (Chutney)

Ingredients:-

Tomatoes- 1 lb
Sugar- 1/4 tbsp
Salt to Taste
Chilli powder- 12 tbsp
Turmeric- 1/4 tbsp

For Tempering:-

Oil- 3 tbsp
Mustard seeds- 1 tbsp
Zeera - 1 tbsp
Fenugreek seeds- 1/4 tbsp (Menthulu)
Curry leaves- 5 count
Whole Red chillis-  3

Procedure:-

1-First chop the tomatoes and make a fine paste in blender. No need to add any water.
2-Now take a large wok/pan and add the tomato paste and make it thicker and thicker by boiling it should look like this

3-Now at this stage add turmeric, salt, chilli powder and sugar and mix well.

4-Now take a pan add oil heat it and add all the tempering ingredients and fry until the mustard seeds starts crackling.

5-Now add this into the tomato paste and mix well.

This is the easiest pickle which we can easily prepare in our home. We can also store this for more than a month. Store in refrigerator for better results.

Coconut chutney

Ingredients:-

Coconut shredded- 1/2 cup
Chana dal- 3/4 cup (roasted chana dal can also be used)
Coriander leaves
Green chillis- 2
Tamarind - 1/2  inch size
Salt to taste

For Tempering:- (poppu samagri)

Mustard seeds-  1/4 tbsp
Zeera - 1/2 tbsp
Dry red chilli pieces- 4
Curry leaves- 5 count
Oil- 1 tbsp

Procedure:-

1-First take a pan add 1/2 tbsp oil and roast the chana dal and green chillis and keep side in a plate.

2-Now in the same pan fry coconut shredded for a min and keep aside in the same plate.

3-Now fry the coriander leaves also for 1/2 min and add on the same plate and let it cool.

4-Now take a blender add all the fried ingredients and tamarind ,salt and water required and blend it finely until it turns into a paste.

5.Now lets make poppu in the same pan add tbsp of oil heat it in medium heat and now add all the tempering ingredients and fry until the mustard pops and add this in the blended chutney and mix well.
Now your chutney is ready serve hot with dosa, idli, vada  and etc tastes good.

Besan Chutney

Ingredients:-

Besan- 1 cup
Tamarind juice- 1/2 cup
Salt to taste
Water- 1/2 cup

For tempering:-

Mustard seeds- 1/2 tbsp
Coriander seeds- 1/2 tbsp
Red chillis- 4 pieces
Curry leaves- 5 count

Procedure:-

1-Take a pan add oil heat it then add the tempering ingredients and saute well.
2-Now add the besan and fry until golden colour keep on stiring it may burn.

3-Now cool off this mixture and then add the tamarind juice and water required according to the thickness u want.
4-Add salt and mix well taste it if u think salt and tamarind is not sufficient add some more and serve with ravva dosa or wheat dosa tastes good.

Note:-

1-For tamarind juice- Take 4 inch size of tamarind and soak it in warm water for 8 min and squeez the juice from tamarind or u can also keep in microwave for 50 sec ans cool off and squeez the juice.
2-Dont add water when it is not because it may create bolls and does not gives u good taste.