Valarai keerai chutney

Valarai is Penny wort in English - extremely good for nervous system & improves memory and stamina. This is same as Peerkangai Skin chutney.

Heat oil [1tsp].
Saute urad dal/Black gram dal [1tsp], Bengal gram dal [1/2tbs] and red chillies [2] for a minute.
Add shallots [4-5] and fry till it becomes soft.
Add Valarai keerai leaves [about 1/2cup] and saute for 2minutes.

Grind to fine paste by adding salt, tamarind piece [half an inch piece] and sufficient water. 

Tomato Chutney

Slice onions [1 big one] and tomatoes [2 big ones].

Heat oil [1tbs].
Saute Black gram dal/urad dal [1tsp], Bengal gram dal [1tbs], fenugreek seeds [a pinch] till you get nice aroma.
Add sliced onions, red chillies [1-2], garlic pods [2] and little salt.
After onions turn pink, add tomatoes and cook till it becomes mushy.
Add tamarind piece [1/4" piece] before turning off the heat.

Grind to fine paste by adding salt and little water.

Capsi Peanut chutney

Roast Peanuts [1/4 cup] to light brown in color in medium flame.

Add little oil to the pan.
Saute garlic cloves [2], red chillies [1] and shallots [3-4].
After shallots turns transparent, add capsicum [1 small one] and salt.
Fry for sometime.

Grind all the above ingredients to fine paste.
Add little water while grinding.

Note: You can make this chutney without adding Capsicum.
             But peanut chutney tastes great with Capsi. 

Peerkangai Skin chutney

Heat oil [1tsp].
Saute urad dal/Black gram dal [1tsp], Bengal gram dal [1/2tbs] and red chillies [2] for a minute.
Add shallots [4-5] and fry till it becomes soft.
Add Ridge gourd/Peerkangai skin [about 3/4cup] and saute for 2minutes.

Grind to fine paste by adding salt, tamarind piece [half an inch piece] and sufficient water. 

Coriander leaves chutney (Kothamalli chutney)

Heat oil [1tbs] in a pan.Saute urad dal/Black gram dal [1/2 tbs], Bengal gram dal [1/2 tbs], red chillies [1 long one] for a minute.
Add coriander leaves [about 3/4cup] and fry for a minute. 
Grind the above ingredients with fresh coconut pieces [3-4tbs], tamarind piece [half an inch piece], salt and sufficient water. 

Kara chutney

Heat oil [1tbs] in a pan.
Fry red chillies [7-8 long ones], sliced onions [1] and garlic pods [6-7] till the onions turn light brown in color. Add tamarind piece [2 inch piece] and fry for one more minute.
Cool & grind by adding little water and salt.

Once again heat oil [1tbs] and splutter mustard seeds and urad dal [each 1/4tsp].
Add the ground chutney and cook for 2-3minutes.

Serve with dosa/idli.

Roasted gram Chutney

This is a simple and easy to make Instant chutney!

Grind together - 

• onions [1 small one]
• roasted gram [1/2 cup]
• garlic pods [3-4]
• red chillies [1-2], salt & sufficient water.

Note: No frying in oil. 

Coconut chutney

Grind coconut pieces [1/2 cup], roasted gram [1/4 cup], green or red chillies [2]. Prefer green chillies. 

Then season it with mustard seeds [1/4tsp], urad dal [1/4tsp],  few curry leaves and red chillies [1] in oil [1tsp]. 

Beetroot chutney

Heat oil [1tsp] in a pan. 
Saute urad dal [1tsp], Bengal gram dal [1/2tbs] and red chillies [1 long one] for a minute. 
Add beetroot pieces [1/2 medium sized] and little salt. 
Fry for 2-3minutes till the pieces are half cooked. 
Turn off the heat and cool the mixture. 
Grind the above ingredients with fresh coconut pieces [1/4cup], tamarind piece [1/4" piece], remaining salt and sufficient water to very fine paste. 

Mint coconut Chutney

This is same as Coriander leaves chutney.

Heat oil [1tbs] in a pan.Saute urad dal/Black gram dal [1/2 tbs], Bengal gram dal [1/2 tbs], red chillies [1 long one] for a minute.
Add mint leaves [about 3/4cup] and fry for a minute. 
Grind the above ingredients with fresh coconut pieces [3-4tbs], tamarind piece [half an inch piece], salt and sufficient water. 

Tomato Thokku OR Thakkali Thokku

Grind tomatoes [4] to fine paste without adding water along with Tamarind [Use 2 - one inch pieces]. Strain the mixture to get smooth paste.

Heat oil in a pan [4-5tbs]
Add mustard seeds [1/2tsp], urad dal [1/2tsp],red chillies [4] and few curry leaves. Wait till it crackles.
Reduce the flame now. Must cook in LOW FLAME.
Add the ground tomato paste, turmeric powder [1/2tsp], salt and red chilli powder [1tsp]. Cook for about 20minutes till oil separates. Keep stirring once in 2minutes.

Finally add a pinch of fenugreek powder and two pinches of hing.
NOTE: No water must be used while cooking or grinding.

Can be stored for a month. 

Tomato Mint Chutney

Heat 1tbs oil in a pan. Fry green chillies [2], ginger piece [1/2 an inch] and garlic pods [4-5]. Then add sliced onions [1] and tomatoes [4]. Add salt. Fry it for a while till it becomes tender.  Grind everything along with a piece of tamarind & a handful of mint and coriander/cilantro leaves. 

I avoid seasoning. You can season it with mustard seeds, urad dal, curry leaves and red chillies.

Goes well with Idli/Dosa/Pongal.