Beetroot chutney...

for this you need:
beetroot: 1 big finely grated
 red chillies: 3
 black gram: 2 tspn
 mustard seeds: 1tspn
jeera:1tspn
dalchini: 2 cm piece
dhaniya: 1 tspn
salt as required
turmeric: 1/2 tspn
 oil to fry.
curry leaves : few
method:

              clean, remove skin  and grate beetroot finely..
   beetroot can also be ground to paste .
            but tastes better if grated :)
     heat oil in a pan and add dalchini , dhaniya and fry for a minute, add red chillies and switch off the stove.
         grind this to powder.
              now in the pan heat oil again and add blackgram , mustard seeds, jeera and let mustards crackle.
       now add grated beetroot and dhaniya,dalchini powder, curryleaves , simmer on low.
            grated beetroot gets cooked quickly . wait for 5 minutes and switch off the stove.
                    Best for the children who dont eat beetroot :)
             
             Tastes best with chapathy.
    
  

Cabbage and curd chutney

we need :
         finely grated cabbage: 1 cup
         finely grated coconut: 1/2 cup(optional)
         curd :1 cup
         red chillies : 2 (3 if you want a thika delight :))
         black gram: 2 tspn
            mustard seeds:1tspn
       jeera:1 tspn
   hing : 1/4 tspn
      turmeric : pinch
         salt as required         
        oil to fry  
      coriander to garnish
   what to do:
          heat oil in a pan add  black gram once black gram turn red switch off the stove add red chillies.
          grind this to powder  .
            in a bowl mix cabbage,salt, turmeric and curd .
                 (coconut also is taken)
         mix the black gram ,red chilly powder .
           tadka:
              in a tadka pan heat oil add mustard seeds, jeera , hing and let mustard seeds crackle.
              switch off the stove and add it to the chutney.
                  
                 Cabbage and curd chutney is now ready for your meal.....

                      Chapathy will be a good combination...
                      
                  

Tomato chutney

Ingridients:
                                       ripe tomatotes: 1/4 kg
                                       red chillies:10
                                       black gram: 2 tspn
                                       mustard seeds: 1tspn
                                       hing a pinch
                                       turmeric a pinch
                                       jeera : 1 tspn
                                       dalchini: a small piece
                                       salt as required
                                       oil to fry
                                             coriander leaves to granish
     
           Method:
                         In a vessel boil water,
                         Once water starts boiling switch off the stove and add washed tomatoes, close with a lid and keep a side.
    In a pan heat oil add mustard seeds , hing, turmeric, jeera, dalchini and black gram.
             Fry till mustrads crackle, switch the stove off and add red chillies.
                         Now grind this tadka till black gram becomes powder.
                     Now take tomatoes from boiled water and remove the outer skin.
                Grind it along with the tadka powder add salt , take in a bowl and garnish with coriander leaves  ..
                      Tamato is not fried so the flavour of tamato is preserved and gives a good taste to the chutney.
                  Tastes best with hot rice.
     
               
                        
                           
       

Cabbage chutney

we need:
               Cabbage: 1 cup chopped
                tamarind paste:1 tspn
               black gram: 2 tspn

               mustard seeds: 1tspn

               jeera: 1tspn

               fenugreek: 1/4 tspn
               red chilly: 4
               dhaniya: 1 tspn
               coriander leaves
               oil to fry
               salt as required.
               turmeric a pinch.
Method:
             
         in a pan heat oil add black gram , fenugreek, dhaniya ,fry till black gram is red
          now add chopped cabbage, turmeric, tamarind paste and salt.
          simmer on low till cabbage is cooked fully.
          now grind to paste.
        for tadka in a tadka pan heat oil add mustard seeds, jeera and hing.
           when mustards crackle
           add to the grinded chutney.
        

                 Cabbage chutney is ready to make your meal YUMMYYY......       

           Hot Rice , Cabbage chutney with Rasam will be a feast to our tastebuds..... :)

Carrot Chutney

Ingredients:

             fresh carrots grated: 2 big

             mustard seeds :1tspn
              jeera:1 tspn

              hing a pinch

             turmeric a pinch.

             lemon juice: 2 tspn

             oil for tadka.

             coriander leaves to garnish.

              green chilly : finely chopped. 

Method:

             In a bowl mix grated carrot, lemon juice, salt and turmeric and keep a side.

             For tadka heat oil fry mustard seeds, jeera, green chilly and hing .

             When mustard seeds crackle add to the carrot mix.

             garnish with coriander leaves.

                      Healthy carrot chutney is ready .....

           

PALAK COCONUT CHUTNEY

what we need:
                      palak leaves :(cleaned and cut) 1 cup.

                      coconut grated: 1 tbspn               

                      mustard seeds: 1 tspn
                      jeera: itspn
                      garlic diced: 2tspn
                      green chillies diced: 5no.
                      tamarind paste:2 tspn               
                      black gram: 1 1/2 tspn
                      oil :2 tspn

                      turmeric 1/2 tspn

                      salt :1 tspn

                      hing : 1 pinch.

               Method: In a pan heat oil add mustard seeds , jeera, black gram, diced garlic , fry till        mustards crackle.

            now add turmeric, tamarind paste and palak.

Simmer at low till palak gets cooked ( 3 min will be fine).

           add hing, salt and grated coconut.

 switch off the stove after adding coconut . let it cool.

          now grind to a fine paste.

                          palak coconut variety chutney is ready...

                  

          

             

                             

Ginger chutney....

what we need:

ginger: 50gms

jaggery: 30gms

salt: 1tbspn

red chilles: 4

black gram: 1tspn

tamarind paste: 4 tbsp

jeera:1tspn

green chillies:2

oil to fry.

a pinch of turmeric

what to do:

    

In a pan heat oil

fry jeera, black gram .

 add red chillies.

grind the tadka.

to this powder,

add washed and diced ginger ,green chillies , jaggery, tamarind paste and turmeric.

 grind to paste.

     mouth watering ginger chutney is ready......

      tastes best with hot idlies.

lemon and coriander chutney

what you need: 
                fresh coriander leaves: 1 cup

                lemon: 1 big

                green chilly: 2

                red chilly:2

                black gram dal:1 tspn

                jeera:1tspn

                mustard seeds:1tspn

                hing: a pinch

                fenugreek seeds: 1/4 tspn

                 salt to taste

                 oil :1tspn

                

what to do:            

                 wash coriander leaves, grind to paste with green chillies.

                  in a pan heat oil add fenugreek seeds first then mustard seeds, jeera, moong dal .

                  when mustard seeds crackle switch off stove add red chilly, hing.

                  add this tadka to the coriander paste and grind to paste.

                   take in a bowl and add lemon juice.

                     lemon and  coriander chutney is ready to tingle your tastebuds :)
very good for digestive system.
tastes best in hot rice.

                 

capsicum chutney

what we need:

       Capsicum: 2 big(chopped)

       jeera: 1 tspn
       peanuts: 1 tbsp

       redchillypowder: 1tspn

       mustard seeds :1tspn

       a pinch of turmeric.       

     salt to taste
tamarind paste : 1tspn

   oil to fry

  what to do:   

       In a pan heat oil add mustard seeds, jeera and peanuts. fry till mustards crackle.

   Add chopped capsicum, turmeric, chilly powder,tamarind paste and salt.
              cover with a lid.
       simmer on low till capsicum is soft.

         Let it cool. grind to paste.
            capsicum chutney is ready

 

simple pudina chutney.....

what we need :

Pudina : 1 cup

 bengal gram: 1 teaspoon

black gram dal : 1 tea spoon

redchillis: 4

jeera: 1 teaspoon

mustard seeds: 1 teaspoon

dhaniya: 1 teaspoon

dalchini: a small piece

jaggery powder: 1 1/2 tea spoon

tamarind paste : 2tspn
oil: to fry

salt to taste

what to do: 

clean pudina leaves

          In a pan heat oil and add mustard seeds, jeera, coriander(dhaniya), dalchini, moong dal, bengalgram(this is optional).

          fry them till red.

     now add red chillies ,tamarind paste

and pudina leaves

switch off the stove immeditialy after adding pudina , cover with a lid.

 cool it and grind to paste.

 YUMMY SIMPLE PUDINA CHATNI IS READY