Ingredients:

• Radish – 2 Nos Medium size
• Green Chillies – 3 to 4 Nos
• Bengal Gram Dhal – 2 tablespoons
• Asafotida – A small pea size
• Tamarind – A small gooseberry size
• Coriander and curry leaves – few
• Oil – 1 to 2 teaspoons
• Salt – ½ teaspoon or as per taste

Method:

• Remove the skin from the radish and cut it into medium size pieces.
• Put one or two teaspoon oil in a kadai and fry asafotida and dhal till it become light brown.
• Add green chillies, tamarind and fry for a while.
• Finally add radish pieces along with few coriander and curry leaves for one minute.
• Cool it. Add salt and grind it to a fine paste.

Ingredients:

• Onion – 2 sliced
• Tomato – 2 chopped
• Ginger – 1 inch piece
• Garlic – 2 or 3 flakes
• Red chillies – 2
• Green chillies – 2
• Tamarind paste – 1 tbsp
• Salt – to taste
• Oil – 6 tsp

Seasoning:

• Mustard seeds – ½ tsp
• Urad dal – ½ tsp
• Curry leaves – 6

Method:

• Take a pan and heat with 4 tsp of oil.
• Add all the ingredients (except seasoning ingredients) and sauté for few mins.
• Sauté till the tomatoes become soft and onion turns into light brown colour.
• Remove from heat and allow it to cool for some time.
• Then add the sautéed ingredients in a mixer grinder.
• Grind to a fine paste or your desired consistency without adding any water.
• Take another pan add 2 tsp of oil and heat.
• Add mustard seeds and urad dal.When they start to crackle add curry leaves.
• Add this to the chutney and mix well and adjust salt.Onion tomato chutney is ready.

Ingredients:

• Coriander – 1 bunch (chopped and washed)
• Fresh coconut – ½ cup (grated)
• Green chillies – 5 or to taste
• Ginger – ½ inch
• Tamarind paste – 1 tsp
• Oil – 2 tsp7. Salt – to taste

For seasoning:

• Mustard seeds – ¼ tsp
• Urad dal – ¼ tsp
• Curry leaves – 44. Oil – 1 tsp

Method:

• Take a pan and heat with 1 tsp of oil.
• Add chopped coriander leaves, green chillies and ginger.Sauté for few mins.Remove from the heat. Allow it to cool.
• Then grind with coconut, tamarind paste and salt.Grind to a fine paste.Remove from mixer jar and transfer into serving bowl.
• In the same pan add 1 tsp oil and heat.
• Add mustard seeds and urad dal.
• When they start to crackle add curry leaves.
• Add this to the chutney and mix well and adjust salt.

Ingredients:

• Onion- 1 (sliced)
• Red Chilli – 10-15nos
• Cumin seeds – ½ tsp
• Tamarind paste – 1 tsp
• Salt – to taste

Method:

• Add all ingredients in a mixer jar.
• Grind to a fine paste without adding any water.
• Transfer into serving bowl.
• Serve with idly, dosa, upma.
• With in 5 mins chilli chutney is ready.
• Easy to prepare.

Ingredients:

• 1 cup Green Mango slices with skin on
• 1 cup Fresh grated coconut
• 6 Green chillies (the hot small Thai chillies are the best)
• 1 tbsp thinly sliced shallots
• 1 tbsp fresh grated ginger
• Salt to taste
• Lime Juice to taste (optional if the mango is not sour enough)

Method:

• Grind all the ingredients in a spice grinder to form a smooth paste.
• Serve with hot rice.

Ingredients:

• 200 gms Tender Pirandai Cissus quadrangularis
• 8 nos Red Chillies
• Small Marble size Tamarind
• 2 tbsp Grated Coconut
• 1 tsp Mustard Seeds
• 2 tbsp Urad Dhal
• A sprig of Curry Leaves
• 2 pinch asafetida
• 2 no Garlic flakes
• 1 inch Ginger

Method:

• Clean Pirandai and cut into small pieces with out fiber.
• Heat 2 tsp oil and add mustard, urad dhal, red chillies, tamarind and asafetida and sauté for a few minutes.
• Add Pirandai and curry leaves and further sauté for a few minutes.
• Add garlic and ginger, add grated coconut and salt.
• Grind it into chutney when cool.
• Heat a little oil and add the chutney and fry until it is dry without water content.
• This goes well with Chappathis, Rice and Idli / Dosa.

Uses:

• Contains Calcium: ideal for children and women.
• Useful in Constipation and piles.Useful in fractures.