Mango Chutney

Ingredients
Raw Mango - 1 (cut in small pieces)
Red Chillies Powder - 2 tbsp
Jeera - 1 tbsp
Garlic - 6 or 7 flakes
Salt to taste
Oil - 2 tbsp

Procedure
In the Grinder/Mixture jar add the mango pieces, Red Chilli powder, Jeera, Garlic Flakes, Salt to taste. Grind well for a minute.

In a frying pane take 1 tbsp and heat for a minute. Put couple of red chillies (dry), cumin seeds, mustard seeds, curry leaves, a pinch of aestofida (hing) and the above paste. And your South Indian Cucumber Chutney is ready to serve.

Author's Note
This chutney goes very well with Chappatis and Rice.

South Indian Cucumber Chutney

Ingredients
Cucumber - 1/4 kg
Green Chillies - 6 or 7 (depending upon how spicy you want)
Ground Nuts - 50 gms
Jeera (Cumin seeds) - 1 tbsp
Coriander Leaves - 1/4 cup
Tamarind
Garlic - 6 or 7 flakes
Turmeric - 1/4 tbsp
Salt to taste
Oil - 3 tbsp

Procedure
Cut the cucumber is small pieces. In the frying pane take 1 tbsp oil and heat for a couple of minutes. Add Green Chillies, Groundnuts, Cumin seeds, Tamarind and Turmeric to this pane. Shallow fry for 3-4 minutes.

In the Grinder/Mixture jar put all the above ingredients and add Garlic flakes to it. Add salt to taste and half the cucumber pieces. Grind well till smooth paste.

Add the remaining cucumber pieces to the above paste. In a frying pane take 1 tbsp and heat for a minute. Put couple of red chillies (dry), cumin seeds, mustard seeds, curry leaves, a pinch of aestofida (hing) and the above paste. And your South Indian Cucumber Chutney is ready to serve.

Author's Note
This chutney goes well with Dal/Rice combination.

Hari Mirchi Chutney (Green Chilli Chutney)

Ingredients
Green Chillies - 10 Nos
Jeera (Cumin seeds) - 1 tbsp
Turmeric - 1/4 tbsp
Coriander Leaves - 1/4 cup
Garlic - 6 or 7 flakes
Tamarind - 1 or 2 flakes
Salt to taste
Oil - 3 tbsp

Procedure
In a frying pane take 1 tbsp of oil and heat for a minute. Put Green Chillies, Turmeric, Cumin seeds and shallow fry for 3-5 min on medium flame. Shut down the flame and add Coriander Leaves to it. Cover it and leave it for 5 min.

In the Grinder/Mixture jar put the above contents in it. Add to it Garlic flakes, Tamarind, Salt and grind fine. And your Hari Mirchi ki Chutney is ready.

Optionally, you can give a Tadka to it. In a frying pane add 2 tbsp of oil and heat for a minute of two. Add mustard seeds and cumin seeds to this and add the above chutney into it. Heat it for couple of minutes and your chutney is ready to serve.

Author's Note
This chutney goes very well with Bhakri (Jwari ki roti) and Chappatis.

Idli Chutney

Ingredients
Coconut (grated or cut pieces) - 1/2 cup
Groundnuts - 1/4 cup
Green Chillies - 4 (depends upon how spicy you want)
Tamarind - 1 or 2 flakes (depends upon how khatta you want)
Jeera (cumin seeds) - 1/2 tbsp
Rai (mustard seeds) - 1/2 tbsp
Garlic - 6 or 7 flakes
Salt to taste
Oil - 3 tbsp
Curry Leaves

Procedure
In a frying pane heat 1 tbsp of oil for a min. Put Coconut pieces, Groundnuts, Green Chillies, Jeera in the frying pane. Shallow fry for about 5 min till the coconut pieces are turning brown at the edges.

Put the above contents in Grinder/Mixture jar for grinding. Add Garlic flakes, Salt, Tamarind and a little amount of water for smooth paste. Grind well till smooth paste. And your Idli Chutney is ready.

In a frying pane take 2 tbsp of oil and heat for a minute or two. Put in 1/2 tbsp mustard seeds, 1/2 tbsp cumin seeds, couple of Red Chillies (dry), few Curry Leaves and shallow fry for a minute. Add the chutney to this and fry for a minute or two. And you have given the "Tadka" to it.

Author's Note
This is a perfect side dish with Idle or Sada Dosa, Moong Dosa or Upma. This chutney has to be consumed in a day or two (storing in freeze if for more than one day).

Tomato Chutney

Ingredients

Tomatoes - 3 Nos
Groundnuts - 2 tbsp
Green Chilli - 5-6 (depends upon how spicy you want)
Garlic - 6-7 pieces
Jeera - 1 tbsp
Tamarind/Lemon - 1 flake (depends upon how khatta you want)
Salt to taste
Turmeric - 1/2 tbsp Oil - 2 tbsp

Procedure

Cut the tomatoes into medium sized pieces. In a frying pane heat the oil for a minute. Fry the cut tomato pieces till they release water and are a little softer. Add turmeric powder to this while frying tomatoes. Put this aside. In the same frying pane add 1 tbsp oil and fry the Green chillies adding to it Groundnuts and Jeera to the same. Fry for couple of minutes on medium flame.

Mix all the above shallow fried things in a Grinder/Mixture jar. Add Garlic flakes, Tamarind and salt to taste. Grind well to a smooth paste. And your Tomato chutney is ready.

In a frying pane put 1 tbsp of oil, add to it some jeera, couple of red chillies (dry) and add the above paste to it. Fry for a minute and your Tomato Chutney is ready to serve.

Author's Note
This chutney goes very well with Chapatis and Rice dishes. This is instant, ready to use chutney to add spice to your meal. This has to be consumed with a day or two (storing in freeze for more than one day).

Dudhi Chutney

Ingredients

Dudhi - 1/4 Kg
Green Chilli - 5-6 (depends upon how spicy you want)
Garlic - 6-7 pieces
Jeera - 1 tbsp
Tamarind/Lemon - 1 flake (depends upon how khatta you want)
Salt to taste
Turmeric - 1/2 tbsp
Oil - 2 tbsp

Procedure

Take the oil in a frying pane and shallow fry the dudhi pieces untill golden brown (till the edges are a little fried in oil). Fry on very low flame to make them a little soft. Add jeera, chilli pieces & turmeric to the pane and fry for 8-10 min. This will shallow fry jeera and chilli pieces along with the coconut.

Put this in a grinder/mixture jar. Add to this the garlic flakes, salt to taste, tamarind/lemon and water (very little for easy grinding/mixing). Grind for 3-5 min under medium speed of the grinder/mixture. Add coriander to this and grind once (This is purely for taste purpose, if you want).

And hurray! your coconut chutney is ready.One last step, though! Put some oil in a frying pane and add couple of pulses along with red chilli (dry) and some Curry Leaves (Kadipatta). Fry this for a minute and then add the chutney and fry to a minute. And your chutney is ready for serving. We call this as "Tadka Lagana".

Author's Note
This chutney goes very well as a side dish while main meals. It's equally well with chapatis and rice items. Served with plain dal, this makes a beautiful combination. This chutney has to be consumed in a day or two (should be stored in freeze if for more than one day).

Coconut Chutney

Ingredients
Coconut - 1/2 (cut to small pieces)
Green Chilli - 5-6 (depends upon how spicy you want)
Garlic - 6-7 pieces
Jeera - 1 tbsp
Tamarind/Lemon - 1 flake (depends upon how khatta you want)
Salt to taste
Turmeric - 1/2 tbsp
Oil - 2 tbsp

Procedure
Take the oil in a frying pane and shallow fry the coconut pieces untill golden brown (till the edges are a little fried in oil). Add jeera, chilli pieces & turmeric to the pane and fry for 8-10 min. This will shallow fry jeera and chilli pieces along with the coconut.
Put this in a grinder/mixture jar. Add to this the garlic flakes, salt to taste, tamarind/lemon and water (very little for easy grinding/mixing). Grind for 3-5 min under medium speed of the grinder/mixture. Add coriander to this and grind once (This is purely for taste purpose, if you want). And hurray! your coconut chutney is ready.
One last step, though! Put some oil in a frying pane and add couple of pulses along with red chilli (dry) and some Kadipatta. Fry this for a minute and then add the chutney and fry to a minute. And your chutney is ready for serving. We call this as "Tadka Lagana".

Author's Note
This chutney goes very well with Idli or Dosa. Also, this can go very well with medu vada. This chutney has to be consumed in a day or two (should be stored in freeze if for more than one day).