Chutney Meri!!

Groundnut chutney

Ingredients:

1. Roasted groundnuts with skin - 1 cup
2. Shallots - 1/2 cup
3. Tamarind - 2 inch piece
4. Red chillies - 6 long
5. Garlic - 2 big pods
6. Urad dal - 2 tsp
7. Coconut - 3 tsp
8. Oil - 6 tsps
9. Mustard - 1 tsp
10. Curry leaves - 1 sprig

Method:

1. In a wok take 2 tsp oil and fry coconut, tamarind, urad dal and red chillies.
2. Fry shallots in 2 tsp oil separately.
3. Blend all the above in a mixie with salt.
4. Temper with mustard, channa dal and curry leaves.

Chinese chutney

Ingredients:

1. Red chillies long soaked in vinegar - 8 no.s
2. Spring onion - 4 no.s
3. Shallots - 1/2 cup
4. Garlic - 3 pods
5. Ginger - 1 inch
6. Cauliflower - 1/2 cup steamed till soft.
7. Soya sauce - 2 tsp
8. Oil - 4 tsp
9. Water - 50 ml
10. Salt to taste

Method:

1. In a mixie blend cauliflower florets, shallots, chillies, ginger, garlic and soya sauce.
2. In a wok heat 4tsp oil and add spring onion. Saute till raw smell disappears
3. Add chutney, salt if required,50 ml water and bring to a boil.


Gonkura, paneer chutney

Ingredients:

1. Gonkura - leaves only 2 cups
2. Panneer - crumbled 1 cup
3. Thick curd - 1/2 cup
4. Green chillies - 3 no.s chopped
5. Methi seeds - 1/2 tsp
6. Garlic - 4 pods
7. Onion - 1/2 chopped
8. Tomato - 1 chopped
10. Coriander - 1/2 cup
11. Coconut - 1/2 cup

Method:

1. Heat 1 tbsp gingelly oil. Add methi seeds and add garlic when smell of methi comes.
2. Fry garlic for a minute and add gonkura leaves with salt.Fry till soft on half heat.
3. Fry onion,green chillies and tomato together till raw smell disappears.
4. In a mixie grind all the ingredients together.
5. For those who like to temper their chutney temper with mustard.


Til and tamarind chutney

Ingredients

1. Til or sesame seeds white and black - 3 tsp
2. Tamarind - 2 inch piece
3. Garlic - 3 pods
4. Urad dal - 3 tsp
5. Toor dal - 1 tsp
6. Hing or Asafoetida - a pinch
7. Red chillies - 6 long
8. Coconut - Half grated
9. Curry leaves - 1 sprig
10. Gingelly Oil - 1 tbsp
11. Salt to taste
12. Mustard - 1 tsp

Method:

1. Dry roast chillies, tamarind, sesame seeds, dals, coconut and garlic.
2. In a mixie grind coconut, tamarind, chillies, sesame seeds, dals, coconut and garlic along with salt
3. Heat oil and temper with mustard, hing and curry leaves. Add chutney and a little water and simmer for 2 minutes.