Peanut and Tomato Chutney (Amma's recipe)

1/2 cup peanuts (ready made and unsalted)
1/2 tomato, diced
Red chili
1 tsp urad dahl
salt
1/8 tsp tamarind paste
hing
dessicated coconut (optional)
split chana dahl (optional)


In a pan on medium heat, add oil. Add red chili and then add urad dahl and fry until dahl is golden brown. Then add tomato and fry. Lastly, add peanuts for a most roasted taste. Let it cool down.

In a blender, add the peanut/tomato mixture, salt, tamarind paste, garlic (optionally, can roast and add), and hing. Optionally, can add desiccated coconut and/or split chana dahl. Goes well with idli

Coconut Chutney

Ingredients

1 cup Shredded coconut
Green chilies
Ginger piece
Tamarind or lime juice
Salt to taste

Directions:

Grind all the above ingredients. In an oil pan, add mustard seeds, urad dahl, cumin and red chilies if needed.

Split Chana Dahl Chutney

Split Chana Dahl Chutney I

Ingredients:

½ cup Shredded coconut
4 green chilies
½ cup split chana dahlia
Water
Salt to taste
Asafetida
Curry leaves
Urad dahl
Mustard seeds

Directions:

In a small grinder, fill with coconut is shredded, green chilies, split chana dahlia. Grind and add water and salt. In a pan fry asafetida, curry leaves, Urad dahl, mustard seeds.

Split Chana Dahl Chutney (II)1 cup Shredded coconut

Ingredients:

4 red chilies
1 cup split chana dahlia
Water
Salt to taste
Curry leaves
1 ½ tsp Moong dahl
1 ½ tsp Chana dahl
2 tsp mustard seeds

Directions:

In a small grinder, fill with coconut is shredded, red chilies, split chana dahlia. Grind and add water and salt. In a pan fry mustard seeds, mong dahl, chana dahl. When brown, add curry leaves. Add to blended mix.


Split Chana Dahl Chutney (III)1 cup Shredded coconut

Ingredients:

4 red chilies
1 cup split chana dahlia
Water
Salt to taste
Curry leaves
1 ½ tsp Moong dahl
1 ½ tsp Chana dahl
2 tsp mustard seeds

Directions:

Roast chana dahl on low, without oil until very light brown. Remove from heat. In the same pan with a little oil, roast chilies. Remove from heat. Add frozen coconut that is thawed in microwave and turn off stove. Grind chili and chana dahl without water. Add tamarind, salt, coconut and grind. In a pan with oil, roast urad dahl, mustard seeds and curry leaves. Add to chutney

Tomato Chutney

Tomato Chutney

Ingredients:

4 Tomatoes (or large petite diced tomatoes can)
1 onion
Chili/coriander powder
Salt

Directions :

In oil, fry mustard seeds, then add the diced onions until transparent. Add the tomatoes and cook initially at a high heat then lower the heat to roast the tomatoes. Add chili/coriander powder and salt to taste.


Tomato Chutney (II)

Ingredients:

1 onions
2 big tomato
2-3 red chilies
1 tsp cumin
½ pack Mint leaves (optional)

Directions :

In oil, fry the above ingredients and grind in mixie. Add salt and grind. Add water if necessary. In a separate pan, add oil and fry mustard seed and asofietida.

In oil, fry mustard seeds, then the tomato/chilies mix.

1 onions

In oil, fry the above ingredients and grind in mixie. Add salt and grind. Add water if necessary. In a separate pan, add oil and fry mustard seed and asafetida.

In oil, fry mustard seeds, then the tomato/chilies mix.

Onion Chutney

Ingredients:

1 big onion
3 to 4 red chilies
Tamarind paste
Salt

Directions:

Grind the above ingredients. In oil, fry mustard seeds and the onion mixture