Brinjal chutney ..

Ingredients :

Chopped brinjal : 1 cup
Chana dal : 1 tablespoon
Green chilli : 2 ( increase if you like spicy chutney )
Salt : 1 tablespoon
Tamarind paste : 1/2 teaspoon
Curry leaves : 10
Chopped cilantro : 1 tablespoon
Jaggery : 1/8 teaspoon
Fresh grated coconut : 1/2 cup
Coconut oil : 1 teaspoon
Water : 1/8 cup

Seasoning :

Coconut oil : 1/2 teaspoon
Mustard Seeds : 1/4 teaspoon
Curry leaves : 4 - 5

Water for grinding : 1 tablespoon

Method :

In a pan add oil and add in curry leaves and green chillies fry for 20 seconds then add in chana dal and roast till you get nice aroma then add in chopped brinjal, jaggery, salt, cilantro and saute for 2 minutes.
Add in tamarind paste and 1/8 cup water, cook brinjal until all the water get evaporated. Switch off the flame.

Once the mixture turns to room temperature add it into mixi jar along with coconut and make chutney using 1 or 2 tablespoon of water.

Seasoning :

Heat oil add in mustard seeds and curry leaves wait until mustard seeds splutters.

Switch off the flame and add it to chutney.

Serve this chutney with Jowar roti, dosa , chapathi or with white rice.

Nellikaayi chutney(gooseberry chutney)..

Ingredients :

Fresh chopped Indian gooseberry - 1 table spoon
Fresh Chopped ginger - 1/2 teaspoon
Chopped Green chilly - 1/4 teaspoon (increase if you eat spicy )
Salt - 1/2 teaspoon
Fresh grated coconut - 1/2 cup

Tempering :
1/4 teaspoon coconut oil
1/8 teaspoon mustard seeds

Method:

In small saute pan roast green chilly and ginger with little oil for 30 seconds.

In a mixer jar add all the ingredients except tempering. Make a chutney using little water.

Transfer to bowl and add tempering. ( Heat oil,add in mustard seeds wait till it splutters then add it to chutney)

Serve immediately with dosa or rice.

Spinach Chutney | Palak Chutney ..

Ing :

Spinach : 1 cup (Finely washed & chopped)
Shredded coconut : 1/2 cup
Garlic cloves : 2 no.s
Green chilli : 2 no.s (Adjust accordingly)
Tamrind juice : 1/4 tea spoon
Salt : 1/2 tea spoon (Adjust accordingly)
Cumin seeds : 1/4 tea spoon
Vegetable oil : 1/2 tea spoon

For tempering :

Coconut oil : 1/4 tea spoon
Mustard seeds : 1/4 tea spoon

Method :

* In a non stick pan heat vegetable oil, add in cumin seeds. Once cumin seeds starts changing the color add in spinach,green chilli and garlic cloves. Saute until spinach becomes soft.

* Now add in the shredded coconut,tamrind juice and salt. Switch off the flame and let the mixture to cool down completely.

* Transfer the mixture into mixi jar / blender, make a smooth paste from it by using 2 table spoon of cold water.

* Transfer the chutney into a bowl. (If required add little amount of water-Adjust chutney consistancy)

* In a small saute pan heat coconut oil, add in mustard seeds. Once mustard seeds starts popping switch off the flame and add it into chutney.

Sweet Sauce | Sweet Gojju for chat item's..

You can use this sweet gojju/sauce to accompany with Dahi poori,Chapathi chaat,Bhel poori,Sev poori or with any Snack/Appetizer.
You can store this in air tight containers till 20 to 25 days in refrigerator.

Ing for Sweet Gojju/ Sauce :

Tamrind Juice : 1 Cup
Green Chilli : 3-4 ( According to your taste )
Seedless Dates : 12 -15 no.s
Jaggery : 2 Tspn
Water : 1 Cup
Salt : According to your taste
Asafoetida : 2 Pinches
Mint Paste : 2 Tspn
Coriander Paste : 2 Tspn
Cumin Seeds : 1 Tspn

Method :

* In a blender add all the ingridients except tamrind juice and water, blend well for 2 to 3 minutes or until a smooth paste.
* Take a pan and add Tamrind Juice,water and above paste. Cook well for 10 to 12 minutes in a low flame,stirr occasionally.
* Once this mixture turns to room temperature, store in a air tight containers.

Coconut Chutney ..

Ing :

Shredded Coconut : 1/2 cup
Green chilli : 1 ( Adjust accordingly )
Salt : 1/4 tea spoon ( Adjust accordingly )
Tamrind pulp : 1/8 tea spoon
Cashew nuts : 8 to 10 no.s
Vegetable oil : 1/4 tea spoon

For tempering :

Coconut oil : 1/2 tea spoon
Mustard seeds : 1/4 tea spoon
Asafoetida : A pinch

Method :

* In a small sauce pan heat vegetable oil,add in green chilli and cashew nuts. Saute for 30 seconds.

* In a mixer / blender combine shredded coconut,green chilli,salt,tamrind pulp and cashew nuts. Make a fine paste from it using little amount of hot water.

* Transfer the chutney into serving bowl.

* In a small sauce pan heat coconut oil,add in mustard seeds and asafoetida. When mustard seeds starts spluttering switch off the flame and add tempering into chutney. Mix it well before serving.

Chat Chutney/Green Chutney ..

Ing :

Chopped cilantro : 1/2 cup
Lime juice : 1 tea spoon
Sugar : 1/2 tea spoon
Garlic clove : 1 no
Salt : 1/4 tea spoon ( adjust accordingly )
Green chilli : 1 no
Water : 1 table spoon

Method :

* In a mixer/blender combine all the ingridients together and grind it till you get smooth paste.

* You can refrigerate this chutney in a air-tight container upto 1 week.

Tomato PachDi / Tomato Gojju - ಟೊಮೇಟೊ ಪಚಡಿ / ಟೊಮೇಟೊ ಗೊಜ್ಜು ..

Ing :

Ripe Tomatoes : 1/4 lb
Green Chilli : 1
Sliced Onion : 1/2 Cup
Garlic Pods : 3
Cloves : 2
Cardamom : 1
Cinnamon : 1 inch piece
Red chilli powder : 2 Tspn ( According to your taste )
Salt : 1/2 Tspn ( According to your taste )
Kasoori Methi : 1 Tspn
Vegetable Oil : 2 Tspn
Cumin Seeds : 1/2 Tspn
Garam Masala Powder : 1/4 Tspn
Cashews : 10
Grated Coconut : 3 Tspn
Fenugreek seeds : 1/4 Tspn
Sugar : 1/4 Tspn
Water : 1/2 cup

Tempering :

Mustard Seeds : 1/4 Tspn
Vegetable oil : 1/2 Tspn
Asafoetida : A pinch

Method :

* In a wok heat oil, add cumin seeds and fenugreek seeds, once the fenugreek seeds turns to golden brown color add cloves,cardamom,cinnamon and cashews. Stir fry for 1 minute and add sliced onion,garlic pods and fry till the onion turns to transparent.

* Now add the chopped tomato,salt,sugar,green chilli and saute it for 2 minutes.

* Add kasoori methi,garam masala powder,red chilli powder,grated coconut and 1/2 cup of water, mix well and close the wok with a lid.

* Cook this for 20 minutes in a low flame, switch off the flame and keep it aside to cool.

* Once the mixture turns to room temperature,put it into a blender and make coarse paste and transfer to a bowl.

* Add tempering and serve with rice,chapathi,dosa's.

Orange Peel Chutney / ಕಿತ್ತಳೆ ಸಿಪ್ಪೆ ಗೊಜ್ಜು ..

Ing :

Chopped Orange Peel : 1 Cup
Grated Coconut : 1/2 Cup
Cumin Seeds : 1 Tspn
Tamrind Juice : 1 Tspn
Jaggery : 1 Tspn
Salt : 1/4 Tspn ( According to your taste )
Red Chilli Powder : 1 Tspn
Black Pepper Seeds : 8 ( If you black pepper powder then it's 1/4 Tspn )
Vegetable Oil : 3 Tspn

For Tempering :

Vegetable Oil : 1/2 Tspn
Mustard Seeds : 1/4 Tspn

Method :

* Take a pan and add 2 Tspn of oil into it, now add the chopped orange peel and saute it for 6 minutes in a low flame. 

* Take another pan and put 1 Tspn of oil,cumin seeds,black pepper seeds and fry for 30 seconds in a medium flame.

* Switch off the flame and add grated coconut,red chilli powder,salt,jaggery and tamrind juice into it and saute it for 1 minute.

* In a blender put all the ingridients together and make a smooth paste from it.
( If required add little amount of water while grinding )

* Transfer the chutney into a bowl and add tempering.

* Serve with rice,dosa,chapathi.

Apple Chutney

Ing:
Chopped Apple : 1/2 cup ( or 1/2 apple )Methi seeds: 3 to 4
Coconut oil: 2 Tspn
Jeera Powder: 1/2 Tspn
Sugar: 1/2 Tspn
Red Chilley Powder: 1/2 Tspn
Salt: As per taste
Grated Coconut: 5 - 6 Tspns
Method:
* Take a pinch of oil and fry the methi seeds(till the colors turns to light brown) and keep it aside.

* Take a 1 Tspn of oil and add grated apple to it.. fry the apple for 2-3 mins in low flame.

* Grind the fried apple,methi seeds,jeera powder,sugar,salt,red chilley powder and coconut together., while grinding add a little amount of water ( Dont add much water )