Peanut Chutney

Ingredients:

Roasted Peanuts-2 cups

Coriander leaves-1/4 bunch

Salt to taste

Garlic cloves-5-6

Green chillies-6-7

Method:

1.If you dont have roasted peanuts then in a heated pan on slow flame roast the peanuts till they get nicely roasted.Let them cool down.

2. In a blender add roasted peanuts,garlic cloves, green chillies,coriander leaves,salt to taste,add little water and then blend it till it forms into smooth paste.Transfer it in a serving bowl.

For Tempering:

Ingredients:

Mustard seeds- 1 tbsp

Dry whole red chillies-4

Asafoetida(hing)-1pinch

Curry leaves-5

Oil-1tbsp

Method:

1.Heat oil in a pan and add hing,mustard seeds,dry red chillies,curry leaves.Let it splutter for 2-3 min,switch off the flame and immediately add this tempering to the peanut chutney.

2.Serve this chutney with idli/dosa or with parathas/snacks.

PS.You can store this chutney in refrigerator for few days and can use it when needed.

Mint Chutney

Ingredients:

Coriander bunch-1
Cumin seeds-1tbp
Garlic-6 piece
Ginger-1 piece
Green chillies-4
Mint-2 bunch
Pomegranate seeds(dry)-2tbsp
Salt to taste
Yogurt-1 cup

Method:

Mix all the ingredients except yoghurt in a blender to afine paste.Your basic mint chutney is ready.

If you want to make chutney for kabab just mix yoghurt in basic mint chutney and to have this chutney with snacks mix pinch of sugar to basic mint chutney.

Cranberry Chutney

Ingredients:

Cranberries-2 cups

Green chillies -4

Ginger sliced-1 piece

Garlic chopped-4

Coriander fresh chopped

Jaggery/sugar-1tbsp

Cumin seeds-1/2tbsp

Salt to taste

Oil-1tbsp

Method:

Heat some oil in the pan and add cumin seeds.When they crackle add the sliced ginger,chopped garlic to it.When they are fried add the cranberries and green chillies.Let it cook on medium heat till they are completly cooked and cranberries are softer.

Now add the chopped coriander cover it with lid and let it cook.Add some water in between and let it cook.Add the salt according to ur taste and the jaggery to it.When completely cooked.Let it cool and then put the mixture in the blender and blend it to fine paste.Check the seasoning and your tasty chutney is ready.You can have it with any of your snacks.

Coconut Chutney

Ingredients:

Cashewnuts-20g
Chopped ginger-1 piece
Chopped coriander-1/4 bunch
Chopped green chilli-2piece

Cumin seeds-1tbsp
Curry leaves-6
Roasted channa dal-15g
Grated coconut-I
Asafoetida(hing)-1 pinch

Tamarind-1 pinch
Mustard seeds-1tbsp
Oil-2tbsp
Red chill whole-3 piece
Urad wash(split black gram)-1g

Salt to taste

Method:

In a blender mix all the ingredients.Add cashewnuts,channa dal,green chillies,chopped coriander,tamarind,cumin seeds,chopped ginger,grated coconut.Add some water and some salt.Blend the mixture to a fine paste.Transfer the mixture to a bowl.

For Tempering/Tadka:

Heat oil in a pan and add mustard seeds ,cumin seeds,whole red chillies,urad wash,pinch of hing pwdr,curry leaves.Saute them and add this tadka to your chutney.Serve with dosa ,idli,upma or any south indian breakfast.