Green chutney or mint chutney

Ingredients:

• Mint           1 bunch
• Curd           1/4 cup
• Cummin powder  pinch
• Salt      to taste
• Green chillies   4

Method:

1. Grind together mint,cummin powder,salt and green chilies to a fine paste.
2. Take it in to a bowl and add curd.Whisk it carefully.
3. Green chutney is ready

Red chilli-Garlic chutney

Ingredients:

• Red chillies           10
• Ginger                   1"inch
• Garlic                    5 to 6
• Cummin seeds      1/2 tsp
• Vinegar                1tsp
• Soy sauce            1/2tsp
• Oil                       1tsp
• Salt                   to tatse
• Tamarind paste 1/2tsp

Method:

1. Boil the red chillies for 10mintues and gring them in to a fine paste with ginger,garlic,cummin seeds.
2. Then heat the oil and add this paste to it and cook it.
3. Finally add salt,so sauce,tamarind paste,vinegar and cook for another 2 to 3 mintues and let it cool.
4. Store in a air tight bottle.

Dosakaya chutney(Yellow Cucumber)

Ingredients:

• 1 cup finely chopped Dosakaaya(Andhra's yellow cucumber),peeled and deseeded.
• 5-6 green chillies
• 1 tsp tamarind pulp
• Pinch turmeric powder
• salt to taste

For Tadka:

• 1 tsp mustard seeds
• 2 red chillies
• 1/2 chana dal
• 1/2 tsp split urad dal
• 5-6 curry leaves
• a pinch of hing
• 1 tsp oil/ghee

Method:

1. Grind fried green chillies,salt,tamarind pulp,turmeric to a coarse mixture.
2. Now add finely chopped cucumber and grind it in whipper mode slightly(do not run much,just run once.It should be chunky).
3. Heat ghee/oil in a Tadka pan crackle mustard seeds,add red chillies,urad dal,chana dal,curry leaves,hing and fry it and pour this tadka to the prepared pacchadi and mix well.
4. Serve it with hot rice and ghee.

Birakaya pottu(Thokku) chutney(Ridge gourd peel)

Ingredients:

• 2 large tender ridge gourd
• 5-6 dry red chillies
• 2 tsp urad dal
• 1 tsp chana dal
• 1 tsp Cummin seeds
• 2 tsp tamarind pulp
• 2 tsp oil
• salt to taste

For Tadka:

• 1 tsp ghee/oil
• 1/2 tsp mustard seeds
• a pinch of hing
• 1 red chili, broken
• 3-4 garlic pods
• 7-8 curry leaves

Method:

1. Peel the outer skin of ridge gourds and use the chopped ridge gourd pieces for other preparations like making dal,kootu,pacchadi etc.Check the taste of it as sometimes the ridge gourd can be bitter too,if it is bitter its better to discard it and use another one.
2. Heat a tsp of oil in a pan and add ridge gourd peels and fry until they are tender and keep it aside until it cools.
3. Heat again a tsp of oil in the same pan and add chana dal,urad dal,jeera and fry until turn slight red in color.
4. Add red chillies and fry again and add tamarind pulp at the end and switch off the flame.
5. Grind the fried dal's,red chillies along with tamarind pulp and salt to a slight coarse powder.
6. Now add the fried ridge gourd peels and blend in whipper mode to a coarse paste.Do not grind it to a fine paste.
7. Heat ghee in a small pan and crackle mustard seeds and add garlic pods,broken red chili,curry leaves and hing and fry well and add to the ground paste.
8. Serve it with hot rice,ghee and papad.

Onion-Tomato Chutney

Ingredients:

• 2 large juicy tomatoes,chopped
• 1 large onion,chopped
• 2 tsp urad dal
• 1 tsp chana dal
• 4-5 red chillies
• 1/2 tsp tamarind pulp
• salt to taste
• 2 tsp oil

For tadka:

• 1 tsp ghee
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• A sprig of curry leaves
• A pinch of hing

Method:

1. Heat a tsp of oil and roast red chillies,chana dal and urad dal separately until brown and keep them aside.
2. Heat another tsp of oil in the same pan and fry onions until translucent and then add chopped tomatoes and fry until they are pulpy.Add a pinch of turmeric to it and tamarind and let it cook for few mins.Cool the mixture completely.
3. Grind the roasted dals,red chillies with salt to a fine powder and then add cooled onion-tomato mixture and grind to a slightly chunky paste.
4. Heat ghee in the same pan and crackle mustard seeds and add urad dal and curry leaves and fry until brown.Add a pinch of hing and pour this tadka over the chutney and give a nice stir.
5. Serve it with Idli/Dosa/Rice.

Mullangi leaves chutney(Radish green leaves)

Ingredients:

• 1 bunch tender Radish greens,finely chopped
• 5-6 Green chillies,slit
• 3-4 Garlic pods
• A small amla sized Tamarind
• 1 tsp Cumin seeds
• 1/2 tsp Mustard
• 2 tsp Urad dal
• 1 tsp Chana dal
• 1 tsp Sesame seeds
• 2 tbsp Oil
• Salt to taste

For tadka:

• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• a sprig of Curry leaves
• 2 Red chillies,broken
• A pinch of Hing
• 2 tbsp Oil

Method:

1. Heat 2 tsp oil in a kadai and add mustard seeds and slightly crackle them.Add jeera,urad dal and chana dal and fry until they turn slight brown in color.
2. Add slit green chillies,garlic pods and sesame seeds and fry well.Slightly cool the mixture.
3. Meanwhile in another kadai heat 1 tbsp oil and add radish greens and close it with lid(with some water) and steam cook it over low-medium flame.It takes 12-15 mins to cook completely and they get wilt.
4. Add tamarind and salt to the greens and cook again for 3-4 mins.Slightly cool the mixture.
5. Grind the roasted spices to a coarse powder first and then add sauteed greens and grind in whipper mode until you get a coarse paste.Do not add water while grinding it.
6. In a kadai heat 2 tbsp oil and crackle mustard seeds and add urad dal,red chillies and curry leaves to it and a fry.Add ground chutney to it and fry well over low flame until the chutney leaves the edges and does not stick to the pan.
7. Serve it with hot rice and ghee.

Mamidikaya-Kobbari chutney(Raw mango-coconut)

Ingredients:

• 1 cup grated fresh coconut or 1 1/4 cup Coconut pieces
• 1/3 cup finely chopped raw Mango(use the sour variety)
• 2-3 Green chillies,slit
• Salt to taste

To temper:

• 2 tsp Oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal(split black gram)
• a sprig of Curry leaves
• a pinch of Asafoetida

Method:

1. Grind grated raw mango with fried green chillies and salt to a coarse mixture in whipper mode.
2. Add grated coconut and pulse it in whipper mode a couple of times to get a coarse mixture.Try not to add water,if needed add very few drops as the mixture should be very coarse.
3. Heat oil in a small pan and crackle mustard seeds and add urad dal and fry until it is slight red in color.
4. Add curry leaves and asafoetida and fry for 30 seconds and add this tempering to the ground chutney and mix well.
5. Serve it with hot steamed rice.Mix the pacchadi with hot rice and ghee.

Coconut chutney with red chillies

Ingredients:

• 1 cup fresh Coconut pieces
• 1 tbsp Urad dal
• 5-6 Red chillies
• A big marble sized tamarind
• 1/2 tsp Oil
• Salt to taste

To temper:

• 1-2 tbsp Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 8-10 Curry leaves
• A pinch of Asafoetida  
• 3-4 crushed garlic pods(optional)

Method:

1. Heat 1/2 tsp oil in a kadai and add urad dal and fry until it is red in color.Add red chillies and fry until they are red.Cool them.
2. Grind urad dal,red chillies with salt to a coarse powder.
3. Add coconut pieces and tamarind and add little water to a very coarse paste.Do not add more water,add just 1-2 tbsps of water.
4. Meanwhile heat 2tbsp oil in the same kadai and crackle mustard seeds.Add urad dal and fry until red.Add asafoetida,crushed garlic pods and curry leaves and fry for half a minute.Pour this on to the pacchadi.
5. Serve it with hot rice and ghee,it tastes best when mixed in hot rice with lots of ghee and fryums on the side.

Gongura talimpu(Hemp)

Ingredients:

• 1 big bunch(5-6 cups) Hemp leaves(Gongura)
• 1 big Onion,chopped thin
• 12-15 small Garlic pods
• 3-4 Red chillies
• 1 tsp Red chili powder
• 2 tsp Urad dal
• 1 tbsp Chana dal
• 1/2 tsp Mustard seeds
• Salt to taste
• 3-4 tbsp Oil

Method:

1. Remove the leaves from the stems carefully and wash them properly for 3-4 times.Drain them until all the water drains away.Spread them on a big towel and dry it in shade for at least 4-5 hrs.
2. Dry them until the water is completely dried and the leaves becomes soft and also take care that they should not become crisp.In summers it will take less time.
3. Heat oil in kadai and crackle mustard seeds.Add chana dal and urad dal and fry until they turn red in color.
4. Add broken red chillies followed by garlic and fry well.
5. Add onions and fry until the garlic and onions start turning brown on the edges.They should not become crisp but they should have that brown edges.
6. Add the hemp leaves(gongura) and fry,the leaves starts wilting and it reduces in volume.Fry it for 12-15 mins until the leaves are fried.The leaves should be cooked but soft and not crisp. (OR)
7. Here you can remove the onion mixture and keep them aside and add gongura leaves to the kadai and fry them until they are 3/4th done.Add the removed onion mixture and fry again until it is completely done.This process would make sure that you do not over fry the dals,onions and gongura leaves.
8. Now add salt and red chilli powder and fry for another 2 mins.
9. Cool it and store it in a clean box in refrigerator.This stays good for 15 days.
10. Serve it with hot rice,ghee and chopped onions.

Tamarind date chutney

Ingredients:

• 3/4 cup tamarind pulp
• 1/2 cup pitted dates, soaked in a cup of hot water
• 1 cup water
• 1/3 tsp pepper powder
• 1 1/2 tbsp jaggery
• 1/2 tsp roasted cumin powder
• 1/4 tsp ginger powder (optional)
• salt  to taste

Method:

1. Blend the dates along with the tamarind pulp and 1/2 cup water in the blender till you get a smooth paste.
2. Transfer to a small pan and add the other 1/2 cup water,salt,pepper powder,jaggery,cumin powder and ginger powder.
3. Cook on medium heat until it comes to a boil. Turn off heat and let it cool to room temperature.

Green plantain curd chutney

Ingredients:

• Aratikaya/Raw banana  1 
• Green chillies        6
• Curd                  1 cup
• Salt                  to taste
• Garlic                3 pods
• Cilantro              fist full

For seasoning:

• Oil                  1tbsp 
• Udad dal             1/4 tsp
• Chana dal            1/4 tsp
• Mustard seeds        1/4 tsp
• Red chillies         2 nos
• Curry leaves         few
• Hing                     pinch

Method:

1. Cut banana into 2 pcs and boil until soft.
2. Drain water and peel the skin.Cut them into small pieces.
3. Grind green chillies,Cilantro,garlic and salt into smooth paste.
4. Add this paste and salt to the  curd and mix well with a spoon.
5. Now add cut plantain pieces to the curd mixture and mix well.
6. In a small kadai take thecoil.
7. When hot add the mustard,urad dal,chana dal,red chillies,hing and curry leaves.
8. Add it to the chuntey.

Onion chutney

Ingredients:

• Onions – 3 
• Urad Dal – 1/2 cup
• Dry Red Chillies – 8-10 no. (adjust according to your taste)
• Oil – 1 Tbsp
• Salt – to taste
• Tamarind paste – 2 tsp 

For Tempering:

• Oil – 3 Tbsp 
• Mustard seeds – 1 tsp
• Asafoetida – 1/8 tsp
• Curry leaves – 1 sprig
• Dry Red chillies – 1-2 no.

Method:

1. Heat 1 tsp oil in a pan on low heat and saute the whole dry red chillies and urad dal, until the urad dal is reddish brown in color. 
2. Remove and keep aside.
3. In the same pan, add 2 tsp of oil and add roughly chopped onions and some salt. 
4. Cook until the onions are tender and light brown in color. Cool for some time.
5. Grind the urad dal and red chillies into a coarse powder. Remove and set aside. 
6. Process the onions and tamarind paste in the blender, don’t grind them into a smooth paste, let them have some texture. 
7. Avoid adding water while grinding. Add 1/4 cup of water if you can’t do without it.
8. Heat the 3 Tbsp of oil in the same pan you used to saute the onions on medium heat, and add the mustard seeds, let them splutter and then add the asafoetida, dry red chillies and curry leaves for tempering. 
9. Add in the onion paste and the urad dal-red chilli powder and mix well to combine. 
10. Adjust salt and cook for 8-10 minutes, until it is thick and starts turning brown.

Coriander chutney

Ingredients:

• 1 Bunch Chopped Coriander leaves
• 4 green chillies
• 2  red chillies
• 1 tsp urad dal
• 1 tsp chana dal
• 1 Jeera
• 1 tsp tamarind paste
• Salt to taste
• 2 tsp oil

Method:

1. Oil the pan fry coriander chopped leaves along green chillies.
2. Keep it aside for 10mints so that the mixture cools down.
3. Now blend the fried cilantro,green chillies,tamarind paste,salt in a mixer into a smooth paste. 
4. If necessary add little water.
5. Now for tadka heat oil and fry jeera,redchilli,urad dal and chana dal.
6. Mix this to the smooth paste of cilantro.

Ginger Green chilli chutney

Ingredients:

• Green chillies              5
• Ginger                        3"inch piece
• Tamarind                    small lemon size
• Jaggery                       1/4 cup(according to our taste)
• Cumin seed                 1/2 tsp
• Curry leaves                1/2 sprig
• Salt                             to taste

Method:

1. Place all the ingredients in a mixer jar and make a fine paste using water.
2. Adjust salt,and jaggery according to taste.
3. It tastes gud with idli and dosa.

coconut chutney

Ingredients:

• Shredded Coconut – 1 cup
• Green Chillies –  4
• Curry Leaves – 1 sprig
• Cumin seeds - 1 tsp
• Oil – 1 tbsp
• Asafoetida – pinch
• Mustard Seeds – 1/2 tsp
• Dry Red Cillies – 1-2
• Coriander seeds - 1/2tsp
• chana Daal – 2 tsp
• Salt – to taste
• Tamarind – to taste

Method:

1. Heat oil in a pan and fry green chillies and place aside.
2. Now take these fried chillies,coconut shredded,tamarind,cumin seeds in to mixer jar and make it to a fine paste.
3. Heat oil for tempering and add the cumin and mustard seeds,chana dal,red chillies,asafoedita,corainder seeds followed by curry leaves. 
4. Remove and add this to the chutney. Mix well and serve. 

Dalia split chutney with red chillies

Ingredients: 

• 1 cup roasted dalia splits
• 6 red chillies
• 1 tsp jeera/cumin seeds
• Salt to taste
• 1 pod garlic

For tempering:

• 1 tbsp oil
• 1 tsp jeera/cumin seeds
• 1 tsp mustard seeds
• 2 redchillies
• 4-5 curry leaves 

Method:

1. Heat oil and add the red chillies.
2. Fry until the chillies color turns slightly. Remove from heat and let it cool. 
3. Add roasted dalia,fried red chillies,jeera,garlic,water and salt. 
4. Process into a smooth paste adding water. 
5. Heat oil for tempering and add the cumin and mustard seeds,red chillies followed by curry leaves. 
6. Remove and add this to the chutney. Mix well and serve. 

Peanut chutney

Ingredients: 

• 1 cup roasted peanuts(with or with out skin)
• 6 green chillies
• 1 tsp tamarind paste
• 1 tsp jeera/cumin seeds
• Salt to taste
• oil

For tempering:

• 1 tbsp oil
• 1 tsp jeera/cumin seeds
• 1 tsp mustard seeds
• 2 redchillies
• 4-5 curry leaves 

Method:

1. Heat oil and add the green chillies.
2. Fry until the chillies color turns slightly. Remove from heat and let it cool. 
3. Add roasted peanuts,fried chillies,tamarind, jeera, water and salt to the mixer jar.
4. Process into a smooth paste adding water. 
5. Heat oil for tempering and add the cumin and mustard seeds,red chillies followed by curry leaves. 
6. Remove and add this to the chutney. Mix well and serve. 

brinjal tomato coriander leaves chutney

Ingredients:

• Brinjal            1/4 kg
• Tomatos         3
• Green chillies  8 to 9 
• Tamarind paste 1 tsp
• Cumin seeds   1/2 tsp
• Garlic flakes    5 pcs
• Turmeric powder 1/4 tsp
• Salt            to tatse
• Oil              2 tsp
• Coriander leaves    1bunch
• For tempering:
• Oil           2 tsp
• Red chillies  1
• Mustard seeds  1/4 tsp
• Cumin seeds 1/4 tsp
• Urud dal       1/2tsp
• Channa dal  1/2 tsp
• Curry leaves 

Method:

1. Cut brinjal into thin round pieces.
2. Heat oil and add brinjal pieces,little salt and turmeric. 
3. Fry brinjal pieces for 15 mts with low flame and keep aside.
4. Fry tomatos with little oil for 15 mts with low flame and keep aside.
5. Heat a little oil in a pan add green chillies without choping and fry for 2 mts
6. Grind fried chillies,cumin seeds, garlic flakes, tamarind and salt.
7. Add brinjals and tomoto and cilantro use whipper for mixing the content.
8. Tempering: heat oil in a pan add red chilli,mustard seeds, cumin seeds and let them splutter and add chana dal, urad dal and curry leaves and remove from fire
9. add brinjal tomato paste and mix well.
10. Spicy spicy chutney is ready to serve with white rice and ghee.