Chutneys and Pickles

1. Coconut chutney ( For dosa and idli )

INGREDIENTS

1. Grated coconut -1cup

2. Green chilly -2

3. Ginger ( Small piece )

4. Small onion -3

5. Salt to taste

6. Tadka : Oil, mustard seeds, Whole red chilly, Curry leaves

Preparation

1. Grind all the ingredients 1-5 together in a mixer grinder with added water.

2. Garnish with tadka : Heat oil in a pan. Splutter mustard seeds, whole red chilly and curry leaves.

2. Coconut chutney with thattu kada quality ( Best for Dosa and idli )

INGREDIENTS

1. Grated coconut – 1 cup

2. Green chilly – 2

3. Kadala parippu ( Daria Dal ) - 1 tablespoon

4. Curd – 1 tablespoon

5. Salt to taste

6. Tadka : Oil, mustard seeds, Whole red chilly, Curry leaves

Preparation

1. Grind all the ingredients 1-5 in a mixer grinder with added salt.

2. For the tadka : Heat oil in a pan. Splutter mustard seeds, whole red chilly and curry leaves.

3. Coconut chammanthi ( Best with rice )

INGREDIENTS

1. Grated coconut – 1 cup

2. Whole red chilly or broken red chilly pieces – Roasted in coconut oil ( It can also be roasted without oil )

3. Ginger

4. Small onion

5. Salt to taste

6. Curry leaves

7. Tamarind ( valam puli )

Preparation

Grind all the ingredients in a mixer grinder, without adding water. Tasty chammanthi is ready to served with rice or kanji.

4. Coriander chutney

INGREDIENTS

1. Coriander leaves

2. Green chilly

3. Tomato

4. Small onion

5. Salt to taste

Preparation

Grind all the ingredients together in a mixer grinder with little bit of water. Coriander chutney can be served with rice.

For dosa or idli, the same recipe can be used with tomato substituted with tamarind.

5. Pudina chutney

INGREDIENTS

1. Pudina leaves ( Mint )

2. Green chilly

3. Tamarind

4. Small onion

5. Salt to taste

Preparation

1. Stir fry the pudina leaves in a little oil.

2. Then grind it along with the other ingredients, in a mixer grinder, with little bit of added water. Pudina chutney is ready to serve.

6. Tomato Chutney

INGREDIENTS

1. Tomato - 5

2. Onion -1

3. Oil

4. Mustard seeds

5. Chilly powder

6. Curry leaves

7. Salt to taste

Preparation

1. Heat oil in a pan. Stir fry half of the chopped onion, and the chopped tomatoes. Sauté it for some time. Allow it to cool. Grind the mixture in a mixer grinder with added water and make it into a paste.

2. Heat some more oil in a pan. Splutter the mustard seeds and curry leaves.

3. Add some more chopped onion and stir fry.

4. Now add the fine paste of the chutney.

5. Add required salt and chilly powder.

6. Allow it to boil and serve hot with idli or dosa.

7. Tamarind Chutney ( Good with samosa )

INGREDIENTS

1. Tamarind extract ½ cup ( If you have tamarind syrup, just dilute it with added water )

2. Chilly powder ½ teaspoon

3. Sugar 1 tablespoon

4. Hing ( Kayam ) a pinch

5. Jeera ½ teaspoon

6. Ginger powder ½ teaspoon

Preparation

Take the thick tamarind extract in hot water, simmer it under gas until it gets thick. And add the other ingredients. The tamarind chutney is ready to serve with hot samosa

8. Mango pickle

INGREDIENTS

1. Mango ( Chopped ) ( marinated in salt and chilly powder in advance )

2. Fenugreek ( Uluva )

3. Gingerly oil

4. Coconut oil

5. Mustard seeds

6. Green chilly

7. Curry leaves

8. Salt

9. Vinegar

10. Hing ( Kayam )

Preparation

1. Heat the gingerly oil and coconut oil in a pan

2. Splutter the mustard seeds. Add the fenugreek seeds and let it splutter too.

3. Add the green chilly, curry leaves and sauté.

4. Now add the chopped and marinated mangoes. Add chilly powder and salt ( if you have achar powder, can also add that at this point )

5. Add little bit water if required. Let it simmer for sometime.

6. Now switch off the gas and leave it to cool. Add some vinegar and hing ( kayam ). ( When the achar stays for longer, you might have to add some salt )