Tomatoes 2
Onion 1
Ginger-garlic paste 1 tsp.
Green chilli 2
Corinader leaves 2 tbsp.
Curry leaves 1 tbsp.
Mustard seeds 1/2 tsp.
Cumin seeds 1 tsp.
Black pepper powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Sugar 2 tsp.
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Cut onion, tomatoes and green chilli into small pieces.
2. Heat oil (1- 1/2 tbsp.) in a pan. Add cumin seeds and green chilli and fry for about 1 min.
3. Add pieces of onion, tomatoes, ginger-garlic paste, sugar and salt and cook until tender.
4. Remove from heat. On cooling, blend it in an electric blender along with the coriander leaves to make paste of medium consistency.
5. Heat remaining oil (1/2 tbsp.) in a small frying pan. Add mustard seeds and curry leaves. Fry until the seeds start splattering.
6. Add black pepper powder and red chilli powder. Pour over the tomato paste and stir well.

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Black pepper powder 1/4 tsp.
Roasted cumin powder 1 tsp
Cloves 2-3
Warm water 2 cups
Vegetable oil 1 tsp.
Salt to taste

Method:

1. Remove the seeds from tamarind and soak it in water for 20 to 30 minutes.
2. Heat oil in a pan and add cloves. Fry for about 30 secs.
3. After half an hour, take out the pulp from the tamarind and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4. Cook the tamarind mixture for 5 minutes on medium. Remove from the gas and let it cool.
5. On cooling, blend the contents in a blender..
6. Strain and cook until it becomes thick.

Ginger
Lemon
Green Chilli
Salt

Method:

1. Crush ginger, green chili and salt together.
2. Then pour lemon juice and serve.

2 onion(s) chopped
½” piece ginger chopped
2 green chilli(es) chopped
1 teaspoon(s) cumin seeds
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the onions, green chillies, and ginger to a fine paste without using any water. Pour the paste / chutney into a bowl.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the cumin seeds. Let them splutter and then add the red chillies. Fry briefly and pour it on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Savory Bread (Bread Masala) or any other snacks of your choice.

4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1″ piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Spicy Semolina (Khara Rava) or any other snacks of your choice.

Ingredients:
CHOWLY CHANA(CHOLA),OR USE ROASTED CHANA – 1 CUP(SOAKED OVER NIGHT)
RED CHILLI(WHOLE) – 2(ORMORE FOR MORE HOT))
CUMIN – 1/2 tsp
TOMOTO – 1 (BIG)
CORINDER – 50 gm
AMCHUR(POWDERED) – 1-1/2 tbsp
GREEN CHILI – 2 (OR MORE FOR MORE HOT))
SALT – ACCORDING TO TASTE
GINGER PASTE – 1/2 TSP

Method:
Soak chana over night remove all water.Grind all the ingredients to a thick paste by adding water as needed. You can use this as a vegetable dip or use it as a chutney ,tastes very good with white rice, pakoras, Poori etc. Try and enjoy.

you will need garlic, chilies, mirchi masala, ginger, olive oil, corianders, and salt.

Ingredients:
Garlic – 2 whole garlic not cloves
Ginger – 1/4 cup
chillies – 4
mirchi masala – about 2 spoons
olive oil – 1/2 cup
corianders – for taste
Salt – 1 spoons

Method:
Take Garlic, ginger, chillies and olive oil and mix them in the mixer. They have to be thoroughly grinded, more like a paste. The add mirchi masala and salt and mix it with a spoon. Add corianders for color and fragrance. Put in a bowl to serve. This chutney can be served with samosas, bondas (potato wada) and bhajiyas! Also it can be served for paratas. Pretty much any dish.

Ingredients:
Fully ripe Tomatos – 4
Red chilli powder – 1 1/2 tablespoons
Fenugreek seeds – 1 tablespoon
Salt – 3 teaspoons
Method:
In dry pan, fry the fenugreek seeds till brown and grind them to nice powder. In the same pan, add one teaspoon of oil when it is heated put nicely chopped tomatos and cover the pan. When the tomatos are half cooked, add the salt and chilli powder. 5 minutes after the chutney thickens, add the fenugreek powder. Immediately remove from the stove top. In a small pan, heat the remaining oil add mustard seeds, curry leaves and hing. Pour this into the chutney in the pan and mix well. This recipe is very easy and will be ready in 10 minutes. Tastes very good with white rice, Dosa, Poori etc. Try and enjoy.

Ingredients:
Chopped tomatoes – 1 lb
Finely sliced ginger – 1
Oil -
Whole seeded red chillies – 2
Garlic paste – 2 tablespoon
Salt – According to taste
Sugar – 1/2 cup
Dried appricots, cut into 1/2 – 4-5
Cumin powder – 1/4 teaspoon
Mustard seeds – 1/4 teaspoon
Fennel seeds – 1/4 teaspoon
Method:
Heat the oil in a pan. Add the masala and red chillies. Stir once and put ginger and garlic. Stir for about 10 seconds. Add tomatoes, salt and sugar. Simmer on a medium flame until chutney begines to thicken. Add appricot cubes and green chilies. Cook for 10-15 minutes. Let the chutney cool down to room temperature before serving.

Ingredients:
Mint leaves – 1 bunch
Coriander leaves – 1 bunch
Green chilies – 2
Garlic – 2 cloves
Lemon juice – 4 tablespoons
Salt – 1 teaspoon
Vinegar – 2 tablespoons
Red Onion – 1
Sugar – 2 teaspoons

Method:
Pick and wash the coriander and mint leaves. Discard the hard stems. Tender stems can be used. Grind the coriander leaves, mint leaves, green chilies, garlic cloves, and onions. Add salt, sugar, lemon juice, and vinegar. Mix thoroughly. Serve cold. Excellent chutney for appetizers such as pakoras and samosas.