Walnut Chutney

Walnut seeds are high density source of nutrients, particularly proteins and essential fatty acids.
100 grams of walnuts contain 15.2 gram protein, 65.2 gram fat, and 6.7 gram dietary fiber. The protein in walnuts provides many essential amino acids.They act as antioxidants.

Cooking Time:10mins

Ingredients:

Walnuts                  25

Red Chillis               6 -7

Onion(Big)              1/2

Salt                        To taste

Tamarind Paste       little

For Tempering:

Oil                           1tbsp

Mustard Seeds         1tsp

Urad Dhal                1tsp

Channa Dhal            1tsp

Curry Leaves               few

Preparation Method:

1. Dry roast Walnut alone for just few secs. Over roasting will reduce the anitioxidant quality of Walnuts.

2. Dry roast Red Chillis & Onion. After it cools down, grind all with Salt and Tamarind Paste.

3. Do the Tempering.

Tips:

1. Garlic can also be added.

2. Take care not to over roast Walnuts.

Coriander Chutney - Method II

This recipe is a different method to make Coriander Chutney. Simple one to make.

Cooking Time:10Mins

Ingredients:

Coriander Leaves                             1Bunch

Red Chilli                                         2No

Green Chilli                                      1No

Garlic Clove                                     1No

Ginger                                             1/2Inch

Cumin Seeds                                    1tsp

Asafoetida                                        a Pinch

Urad Dhal                                         1/2tsp

Grated Coconut                                1/2Cup

Salt                                                  to taste

Tamarind Paste                                1/2tsp

For Tempering:

Oil                                                   1tbsp

Mustard Seeds                                 1tsp

Urad Dhal                                        1tsp

Curry Leaves                                    few

Preparation Method:

1. Dry Roast Red Chillis, Cumin Seeds, Garlic, Urad Dhal and washed Coriander leaves. Allow them it cool.

2. After it cools add all the ingredients mentioned and grind to a coarse paste.

3. Do the tempering.

Tips:

1. Mint Leaves also can be added.

Tamarind Chutney

Tamarind Chutney is for all Chaat recipes. We can do this recipe and freeze it for later use.

Cooking Time: 30Mins

Ingredients: 

Tamarind Paste        2tbsp

Sugar                      1/2 Cup

Water                      2cups

Salt                         to taste

Chilli Powder            1tsp 

Cumin Seeds                1tsp

Fennel Seeds           1tsp

Preparation Method:

1.Mix the Tamarind paste with Water and boil them.Add Sugar to it and keep stiring it.

2. Dry roast Cumin Seeds and Fennel Seeds. Grind them and add Chilli Powder and Salt. Add these to the boiling Tamarind water. The correct consistency is that the boiling water must coat the spoon.

3. Once the Chutney cools, it automatically thickens to 1/2 cup. Store it dry container.

Tips:

1. Instead of Sugar, same amount of Jaggery can be used.

2. Fennel seeds are optional.

Mint Chutney

Mint Chutney is the used mostly for Snacks and Appetizers. It is used for dipping Samosas, Masala Pappads, Bhel Puri, Aloo Chaats, and in Sandwiches as well.

Cooking Time: 20Mins

Ingredients:

Mint Leaves                       1/2Cup

Onion                                1/4 No. 

Tomato                              1/2 No.

Ginger                               1/2Inch

Garlic                                 1 Clove

Green Chilli                        1

Chat Masala Powder           1/2tsp

Salt                                    to taste

Lemon juice                        1/2tsp

Raw Mango                         few pieces (Optional)

Preparation Method:     

1. Wash Mint Leaves. Add Mint Leaves,Onion, Tomato,Ginger, Garlic, Green Chilli,Raw Mango, Chat Masala, Salt,Lemon Juice in a mixer and blend them to a fine paste.

2. Serve it with Snacks and Appetizers.


Tips:
1. Chutney can be stored in refrigerator for days.

Coconut Chutney

Coconut Chutney is done mostly in South Indian houses. Best with Idli,Dosa,Rava dosa,Vada, Paniyaram and Bajji.

Cook Time: 10Mins

Ingredients:

Grated Coconut                       1/4 Cup

Bengal Gram(Channa Dalia)     1/4 Cup

Ginger                                     1/2 Inch

Garlic Cloves                           2 Nos.

Salt                                         to taste

Green Chilli                              2 Nos.

Curry leaves                            2 Strands

For Tempering:

Oil                              1tbsp

Mustard Seeds            1tsp

Urad Dhal                   1tsp

Curry Leaves              1Strand

Preparation Method:

1. Grind Coconut, Bengalgram(Channa Dalia), Green Chillis,Garlic,Curry leaves,Ginger,Salt with little water.

2. Do the tempering and add it to the grinded paste.

Some Tips:

1. Ginger is optional.

2. Green chilli can be increased in number according to spice level.
3. Instead of Green Chilli, Red Chilli can be used and the chutney will taste different.

Onion - Tomato Chutney

Onion Tomato Chutney is a best chutney for Idli, Dosa,Paniyaram in many of our homes and hotels.

Cook Time: 20Mins

Ingredients:

Onion (Big)                 1 No

Tomato                       2 Nos

Red Chilli                     5 Nos

Asafoetida                   a pinch

Garlic                          1Clove (optional)

Grated Coconut           1tbsp

Salt                             to taste

For Tempering:

Mustard Seeds            1tsp

Urad Dhal                   1tsp

Channa Dhal               1tsp

Curry Leaves              1Strand

Sesame Oil                 1tbsp

Preparation Method:

1. Pour one spoon of oil in a pan and add Red Chillis. Then add Onion and saute them. After 3mins add Tomato and saute it for 5mins and keep it aside.

2. After it cools, grind them with grated coconut and Asafoetida.

3. Do the tempering and add it to the grinded mixture.

Kara Chutney

Cook Time: 15Mins

Ingredients:

Grated Coconut           1/2Cup

Red Chilli                    6Nos.

Tamarind Paste           1tsp

Salt                             to taste

For Tempering:

Oil                          1tbsp

Mustard Seeds        1tsp

Urad Dhal               1tsp

Curry Leaves          1Strand

Preparation Method:

1. Roast Red Chillis without oil.

2. Grind Red Chillis,Coconut,Tamarind paste,Salt with little Water.

3. Do the tempering and add it to the grinded paste.

Some Tips:
1. Garlic clove can be added for extra taste.

Coriander Chutney

Coriander Chutney tastes good to eat with Idli and Dosa. This can be mixed in rice as well. This is one of my favorite chutney.

Cook Time: 20mins

Ingredients:

Coriander Leaves             2 Bunches

Mint Leaves                     1 Bunch (Optional)

Asafoetida                       a pinch

Red Chilli                         4 Nos.

Garlic cloves                    1No.

Tamarind paste                1tsp

For Tempering:

Sesame Oil                     1tbsp

Mustard Seeds                1tsp

Urad Dhal                       1tsp

Curry Leaves                  1Strand

Preparation Method:

1. Roast Red chillis,Garlic clove,Coriander Leaves and Mint leaves in a Pan without adding oil. 

2. After it cools, grind them in a mixie with salt,Asafoetida and Tamarind paste.

3. Do the tempering and add it to the grinded paste.

Some Tips:

1. Only Coriander leaves must be added. Adding stem of the Coriander will not taste good.

2. Too much garlic can spoil the taste.

3. Sesame oil smells and tastes good.