Carrot Chutney

Ingredients:

Carrot - 1/2 cup, grated

Coconut - 1/2 cup, grated

Urad Dal - 1 tbspn

Red Chilies - 3 small, round ones

Tamarind - a small piece, peanut size or 1 tsp tamarind paste

Salt - as needed

Oil - 1/2 tsp

For tempering;

Oil - 1 tsp

Mustard Seeds - 3/4 tsp

Urad dal - 1 tsp

Curry Leaves - few

Method:

Heat 1/2 tsp of oil in a pan and fry the urad dal and red chilies till golden brown. Keep it separate. Now fry the grated carrots till raw smell goes off. Grind all the items together along with tamarind, coconut and salt with required amount of water to a smooth chutney.

Temper the items and mix it with the chutney.

Serve it with Idly or Dosa!

Inspired from here

Spring Onion Chutney

Ingredients:

Spring Onion - 1 bunch(4-5 stalks)

Ginger - 1" piece

Green Chili - 3, adjust according to taste

Cilantro - 5-6 sprigs

Coconut - 2 tsps(shredded)

Chana Dal - 1 1/2 tsp

Dalia/Pottu Kadalai - 1 1/2 tsp

Oil - 1 tsp

Salt to taste

To temper;

Oil - 1/2 tsp

Mustard Seeds - 1/4 tsp

Curry leaves few

Chana/Urad dal - 1/4 tsp each

Method:

Wash and roughly chop spring onions, both white and greens. Keep aside.

Heat oil in a pan, add chana and dalia roast till light golden color. Then add ginger, green chili and saute lightly followed by spring onions and saute for 1-2 minutes. Then add cilantro and saute it. Add shredded coconut mix well and turn off the stove.

Cool down completely and then grind it to a smooth paste using little water.

After that transfer the ground chutney to bowl, heat oil in a tempering pan and add tempering ingredients one by one and fry lightly and add it to the chutney.Mix well.

Chutney is now ready to serve.

Inspired from here

Coconut Walnut Chutney

Inspired from here
Ingredients:
Walnuts - 1/2 cup
Fresh/Frozen Grated Coconut - 1/4 cup

Green Chili - 2
Dry Red Chili - 2
Curry Leaf - 1 Stalk
Red Lentil/Masoor Dhal - 2 tbspns
Garlic - 1 Large or 2 Small Cloves, roughly chopped (optional)
Tamarind - 1 Marble Size
Oil - 1 tbspn
Salt as needed

For Seasoning:

Mustard Seeds - 1/2 tsp
Urad Dal - 1 tbspn
Curry Leaf - a few
Asafoetida/Hing - a pinch
Oil - 1 tsp

Method:

Keep all the ingredients ready. In a tbspn of oil, lightly brown the red lentils. A minute later add the roughly chopped garlic cloves, both the chilies and a stalk of curry leaf. Add the walnuts and saute them for a minute. Switch off the stove and add the coconut and tamarind. Mix and let it cool. Add salt and grind them to a smooth paste. Season the chutney with the above seasoning ingredients in a tsp of oil. Pour over the chutney. Enjoy with Idli or Dosa.

Red Bell Pepper Chutney

Ingredients:

Red Bell Peppers -2 big, chopped into cubes 

Onion - 1 medium, chopped into cubes

Dry Red Chilies - 6(you can add more according to the spicyness level)

Garlic - 2 cloves

Peanuts - 1/2 cup unsalted

Tamarind Pulp - 1 tsp or Small lime sized tamarind soaked in half cup of warm water for about 10 minutes

Jaggery - 1/2 tbspn, powdered

Salt - to taste

Oil - 2 tbspns

Method:

Roast the peanuts until golden brown and remove the skins. Keep it aside.

Heat the oil in a skillet and add all the vegetables and dry red chilies. Roast the vegetables on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Using the blender, grind all the ingredients to a coarse puree without adding water.

Transfer to the bowl. Goes well with all type of breakfast and lunch items.

Cilantro - Coconut Chutney

Ingredients:

Coconut scraping - 3/4 cup 

Coriander leaves - 1/2 cup

Ginger - 1 inch piece 

Tamarind - a pinch 

Green chilies - 2 to 3

Salt - as needed 

Turmeric - 1/4 tsp 

Water - as required for grinding 

To Temper:

Mustard Seeds - 1 tsp 

Urad dal - 1 tsp 

Curry leaves - a few

Oil - 1 tsp 

Method:

Clean and wash the coriander leaves, remove the stems and keep aside.

Heat the kadai and add the coriander leaves and saute in low flame only till the leaves gets reduced in volume and without changing the colour.( the leaves should be with water, or else the leaves will get browned and will give different smell).

Add all the ingredients along with the sautéed leaves. First grind with out water and then add water and grind to a smooth paste. Transfer to the serving bowl and temper with the tempering items and mix well. 

Serve with idly or dosa. 

Recipe Courtesy: Rak's Kitchen

Sending this recipe to "Tried and Tasted - Rak's Kitchen" event hosted by Sowmya of Nivedhanam and Lakshmi of Kitchen Chronicles.