Coconut chutney
Grated fresh coconut- ½ cup
Roasted gram- ½ cup
Green chilli- 5
Tamarind-small ball
Salt- ¾ tsp
Mustard- ¼ tsp
Curry leaves- 2 springs
Red chilli- 1 broken
 Soak tamarind in little water for 10minutes.
 Put Coconut, Chilli, Roasted Gram, Tamarind, Salt, Asafoetida in the medium
jar and grind at speed 3 to make a coarse paste.
 Heat 1 teaspoon of oil, add Mustard allow to splutter and mix Curry Leaves,
broken Chilli in that hot oil.
 Pour it over the chutney.
 Mix it well and serve with Idly or Dosa.
Ingredients: Thuar dal chutney
Thuar (red gram dal) dal- ¼ cup
Peeled small onion- 10
Red chillies- 8
Tamarind-small gooseberry sized
Salt-as required
Coriander leaves- ½ bunch
Curry leaves- ½ bunch
Ghee/oil-as required
Mustard seeds- ¼ tsp
Cumin seeds- ½ tsp
Asafoetida- 2 pinches
 Fry Red Chillies, Thuar Dal until golden brown using little ghee or oil.
Transfer the roasted ingredients to a plate.
 In that same frying pan fry Onion with little oil. Grind the roasted ingredients
along with Salt, Tamarind, and Coriander, Curry Leaves until coarse chutney
consistency in the medium jar using speed 4.
 Add the fried Onion at the end and grind again using speed 4 for 15 sec.
 Season Mustard, Cumin in little Oil, mix Asafoetida.
Mint and mango chutney
Mint leaves-1cup
Sour raw mango- ½ peeled and sized
Green chillies-4
Grated fresh coconut- ¼ cup
Scraped ginger- ½ inch piece
Salt as required.
 Wash Mint Leaves well.
 Grind with all other mentioned ingredients to a smooth paste using minimum
water possible in the medium jar using speed,4.
 Use as a sandwich spread.
 Green unripe Mangoes is an excellent remedy for sun stroke. Mint is a
refreshing condiment. Hence this combination is excellent to rejuvenate the body
during hot season.
Mint onion chutney
Peeled small onion-1 cup
Mint leaves- 2 bunches
Green chillies- 4
Red chillies- 3
Ginger-1inch piece
Peeled garlic- 5 flakes
Grated fresh coconut-½ cup
Tomato- 2 (diced)
Bengal gram dal-1tbsp
Salt-as desired
Tamarind- small size
Oil- for frying
Mustard seeds- ¼ tsp
Asafoetida-2 pinches
 Heat ½ tsp of oil in a kadai and roast Red Chillies, Bengal Gram Dal and
Cumin Seeds.
 Fry Garlic, Onions, Green Chillies, Tomato, Mint, separately using little oil.
 Place all the roasted and fried ingredients along with Ginger, grated fresh
Coconut, Salt and Tamarind in the medium jar and grind at speed 4 to chutney
 Heat little oil, add Mustard, and allow to crackle, add Asafoetida and mix
with chutney. Serve with Idly or Dosa.
Coriander lemon chutney
Coriander leaves- 2 bunches
Green chillies- 3
Cumin seeds- ½ tsp
Salt- 1tsp
Ginger-2 inch piece
Roasted gram-1 ½ tsps
Mustard seeds-½ tsp
 Wash and cut the Coriander Leaves finely.
 Scrap ginger and grind it with chillies, cumin and salt in medium jar using
speed 4.
 Add roasted gram and grind properly in the medium jar using speed 4. Mix
Coriander Leaves at this stage and grind at speed 4 to a coarse chutney.
 Squeeze lemon juice to that. Heat oil, add mustard and mix it with Chutney
(if preferred).
Tomato chutney
Large onions- 2
Firm ripe tomatoes- 2
Green chillies- 2,
Oil- 1 tbsp
Red chilli powder- ½ tbsp
Salt- 1 ½ tsp
Roasted gram flour- 1 tbsp
Garam masala powder- ½ tsp
Mustard seeds- ¼ tsp
Urad dal- ½ tsp
Curry leaves- 2 springs
Broken cashews- 10
 Cut the Onions and Tomatoes finely. Slit Chillies lengthwise. Heat the oil in
a kadai and add Mustard, Urad Dal, Cashews and Curry Leaves.
 Allow to splutter and add Onions. Fry until golden brown. Add cut Tomatoes
fry for few minutes; grind this to make a smooth paste in medium jar using
speed 4.
 Again place the ground mixture on fire and mix Salt, Sugar, Chilli Powder,
and Garam Masala in that and fry well.
 Pour little Water and cook for few minutes. Allow the chutney to thicken and
then sprinkle Roasted Gram powder. Mix well. Add chopped Coriander Leaves.
Serve with Idly or Chapatti.
Tomato coriander chutney
Ripe tomatoes- 2
Coriander leaves- 2 big bunches
Peeled garlic- 8 flakes
Ginger- 1 ½ inch piece
Red chillies- 10
Grated fresh coconut- ¼ cup
Salt- as desired
Oil- for frying
 Remove thick stems from Coriander, wash and chop. Peel Garlic, Ginger and
cut into convenient pieces.
 Wash and dice Tomatoes to medium sized square. Heat little oil in a kadai,
add Red Chillies, Garlic, allow to turn golden colour and then add Tomatoes.
 Stir fry until moisture evaporates. Add Coconut, Coriander and fry for
another few minutes.
 Allow to cool, add Ginger, Salt and grind at speed 4 to coarse chutney
consistency in the medium jar. Serve with Idly, Dosa, Chapatti or Puri.
Onion chutney
Peeled small Onions- 1cup
Garlic- 6-7 flakes
Channa Daal (Bengal Gram)- 2 tbsp
Red Chillies- 5
Mustard Seeds- 1 tsp
Curry Leaves- Little
Tamarind- small gooseberry sized
Salt- as per requirement
 Heat Oil, Fry Chilies, Dal, Garlic.
 Place onion in medium jar and grind with fried ingredients, Tamarind and
salt using speed 4.
 Splutter Mustard Seeds and Curry Leaves, in oil and pour on top. Serve with
Paratha or Puri.
 Raw Onions are excellent cure for acidity, sun stroke and coronary heart
Fenugreek leaves chutney
Fenugreek Leaves- 1Bunch
Thuar Dal- 1 Tbsp
Red Chillies- 4
Cumin Seeds- ½ Tbsp
Tomato- 1
Grated Fresh Coconut- 1 Tbsp(optional)
Tamarind- little
Oil- ½ Tbsp
Mustard- ½ Tsp
 Pluck Fenugreek Leaves, from stem and keep aside.
 Toss Leaves and Tomato in a kadai with little oil and keep aside.
 Fry rest of the ingredients in oil except Tamarind,coconut and Salt.
 Grind everything in medium jar using speed 3.
 This chutney contains Fenugreek Leaves which is very effective in
controlling diabetes.
Red chilli chutney
Long red chillies- 5
Tamarind- lemon sized
Peeled garlic- 3 flakes
Urad dal- 1 tsp
Salt- 1 tsp
Oil- 2 tsp
Mustard seeds- ¼ tsp
Asafoetida- 2 pinches
 Heat little oil in a kadai and roast Chillies and Urad Dal. Transfer to a plate.
Soak Tamarind in water and prepare a thick extract.
 Grind the roasted ingredients along with Salt, Garlic to a coarse paste using
speed 3 in the medium jar.
 Heat little oil, add Mustard, Asafoetida and Ground Paste. Fry for a minute
and pour tamarind extract. Allow to boil and remove from fire.
Green chilli chutney
Green chillies- 100 g
Tamarind- lemon sized
Salt- 2 tsp
Sugar- 1 tsp
Mustard seeds- ½ tsp
Asafoetida powder- ¼ tsp
Oil-for frying
 Wash and chop Chillies into 1 inch pieces. Soak Tamarind in water and
extract thick juice.
 Grind Green Chillies, with salt till coarse in the medium jar using speed 4.
 Heat oil in a kadai, splutter Mustard, add Asafoetida and then add the coarse
paste to the kadai.
 Fry for a minute, pour Tamarind extract, Sugar and boil until thick.
Ginger chutney
Ginger- 50 g
Red chillies- 5
Urad dal- 2 tsp
Bengal gram dal- 1 tbsp
Grated fresh coconut- 2 ½ tbsp
Tamarind- big gooseberry sized
Salt- as required
Grated jaggery- 1tbsp
Oil- for frying and seasoning
Mustard seeds- ¼ tsp
 Scrape outer skin and cut Ginger into two pieces. Soak tamarind and keep
 Heat little oil in a kadai and fry Red Chilies, Urad Dal, and Bengal Gram
Dal until golden brown.
 Roast ginger pieces separately in little oil. Grind roasted and fried
ingredients together with Coconut, Salt, Tamarind, and Jaggery to coarse
chutney consistency in a medium jar using speed 3.
 Heat one teaspoon of oil and add Mustard seeds, allow to splutter and mix
with chutney.
Peanut and garlic chutney
Roasted peanuts- 1 cup (Dehusked)
Garlic- 2 flakes
Green chillies- 6
Salt- as required
Soaked tamarind- small gooseberry sized
Peeled small onion- 7
Oil- as required
Mustard seeds- ½ tsp
Urad dal-1 tsp (black gram dal)
Curry leaves- little
 Grind Peanuts with Green Chillies, Salt, Garlic and Tamarind to a coarse
chutney consistency in the medium jar using speed 3.
 Add peeled Small Onion and grind at the end to a coarse paste.
 Heat oil add Mustard Seeds, Urad Dal, Curry Leaves and mix with chutney (if
Garlic chutney
Peeled Garlic- 20 Flakes
Red Chillies- 4
Salt as per taste
 Place all the ingredients in a medium jar and grind using speed 4 to make a
coarse paste. Serve with dosa, adai or aapam.
 This food is an expert to rout parasites, prevents body from ailments. Suggested
for people suffering from coronary heart disease because of its anti septic property.
 Garlic helps to reduce cholesterol in blood.
Tamarind Chutney
Tamarind- 200 g
Jaggery grated- 300 g
Roasted cumin seeds- 2 tsp
Red chili powder- 2 tsp
Salt- to taste
Garam masala- ½ tsp
 Add 5 cups of water to tamarind and keep on fire and cook for 10 min.
 Grind grated jaggery, roasted cumin seeds, salt and red chilli powder well in
a medium jar using speed 3.
 Strain it and add the ground mixture mix well. Cook again on medium flame
till jaggery dissolves completely and the chutney gets semi thick (not too thick).
 Take out the pulp from the tamarind mixture. This Chutney thickens more
on cooling so check for consistency when using.
Amla Chutney
Green Coriander leaves- 1 cup
Amla- 1 ¼ cups
Green Chillies- 5
Ginger- 1 inch small piece
Salt- 1 tsp
 Clean and wash the coriander. Chop the amla into small pieces and remove
the seed.
 Chop green chillies and ginger.
 Put all the ingredients in the medium jar and grind to make a smooth paste
using speed 4.
Carrot Chutney
Grated Carrots- 200 g
Garlic- 5 pods
Coriander Leaves Chopped- 1 tbsp
Green Chillies- 4
Lemon Juice- 1 tbsp
Salt to taste
Ground Pepper as per taste
 Grind all the ingredients using speed 4 in the medium jar to a smooth
 Sautéing with roasted Mustard and Curry Leaf can be done if required. This
chutney is not heat treated.
 Rich in carotenoids with the antiseptic effect of Garlic. Such foods prevent
heart diseases.
Dates chutney
Seedless dates- 10 pieces
Kismis (raisins)- 1 tbsp
Tamarind- lemon sized
Grated jaggery- ¼ cup
Salt- ½ tsp
Red chilli powder- ½ tsp
Roasted powdered cumin seeds- ½ tsp
 Soak Dates, Kismis, Tamarind in water just enough to cover it, for ½ hour.
 Grind the soaked ingredients in medium jar; add Salt, Chilli Powder,
Jaggery and grind again to smooth paste using speed 4.
 Strain it through a tamarind strainer. Pour a little water to the jar and swirl to
avoid wastage of chutney.
 Pour that water over the strainer so that the ground paste is strained properly.
 Heat the chutney in a thick vessel, stirring in between until it turns shiny.
 Add roasted Cumin Powder, mix well. Allow to cool and store it in a
container. This can be stored for 1 month if refrigerated.
 Can be served as side dish for pani puri, bhel puri, samosa, kachorie and chat
 This recipe includes dates and jaggery which are rich in iron and helps
overcoming anemia, prevents constipation since dates has laxative effect.
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