Groundnut(Peanut) Chutney

Ingredients: 1 tsp pepper 1 tbsp Coriander seeds 1 tsp Cumin seeds 1 cup Ground nut or Peanut roasted 1/2 cup grated coconut 1 inch piece Tamarind 3 Whole red chilly Oil Salt Method: Add oil in a Pan.Once oil gets heated add whole red chilly,cumin seeds,pepper and coriander seeds. Switch off the stove once …

Mint Chutney

Ingredients: 1 bunch fresh mint leaves 1/2 cup grated coconut 5 or 6 small onions 2 or 3 Red chillies

Pulicha Keerai Chutney

Ingredients: Gongura leaves a bunch 1/2 Medium Sized Onion 2 Red Chillies 3/4 tsp cumin seeds 1/4 fenugreek seeds a pinch asafoetida 2 Garlic cloves 2 brinjal 1 tomato Salt to taste Oil Method: Dry roast 2 Red Chillies, 3/4 tsp cumin seeds, 1/4 fenugreek seeds, a pinch asafoetida and set aside

Spinach Tomato Sauce

Ingredients: Fresh Spinach – 1 bag (finely chopped) Onion – 1 (small, finely chopped) Garlic cloves – 4 (crushed) Tomato sauce – 1 can Salt – as required Pepper – as required Virgin Olive Oil – 4 tsp Parsley – for garnishing Method: Heat olive oil in a pan. Fry the garlic cloves for 2 …

Chettinad Tomato Chutney

Ingredients: Medium Onion. 4 Roma Tomatoes 4 red chillies. 3 spoons of light Coconut Milk. Salt Curry Leaves. Green Onions to garnish. Seasoning: Mustard, Broken Urad Dhal, Curry Leaves. Method: Chop the onions and tomatoes in to long slices. In a kadai, add 2 spoons of oil and when hot, add mustard, broken urad dhal, …