Pudina Chutney

Ingredients:

1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind pulp
Salt To Taste
little water

How to make mint (pudina) chutney :

* To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
* Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
* These days ready made pulp is available in the market. Wash the mint leaves well.
* Grind it to a smooth paste with green chillies, salt and tamarind juice.
* You can add water if the mixture is thick.

Mint Chutney

Ingredients:

1 cup mint leaves
1 cup coriander leaves
1 tablespoon oil
3 small green chilies
1 1/2 tablespoons tamarind paste
1/2” piece finely chopped ginger
2/3 cup grated coconut
1/4 tsp sugar
salt to taste

Method:
Heat the oil in a frying pan or kadai and fry the green chilies, tamarind and ginger for 2 minutes. Remove the pan from the heat and add mint and coriander leaves and mix completely. Do not allow the mint to fry too much or it will have a bitter taste. Place the mixture together with coconut, salt and sugar in a food processor or grinder and mix until well blended.
Note:

To make the chutney milder or hotter adjust the amount of green chilies.

Coconut Chutney

Ingredients:

1/2 cup coconut, shredded
4 small green chilis
3 tablespoons fried gram dal
1/2 inch piece minced ginger
marble-sized piece of tamarind
Salt to taste
1 Tablespoon oil
1 teaspoon mustard seeds
1 Tablespoon split black gram dal
8 curry leaves

Method:
Blend the coconut, green chilies, fried gram dal, ginger, tamarind and salt in a food processor.
Heat oil in a small frying or sauce pan and once the oil is hot add mustard seeds, split black gram dal and curry leaves. Fry for 2 minutes. Mix into the coconut mixture. If the coconut chutney is a little dry, add water.
Notes on Ingredients:
Coconut can be bought whole, shredded (fresh), and desiccated or dried and shredded. For Coconut Chutney, I prefer to purchase it already shredded but still fresh and moist. If it is desiccated, I prefer to boil a cup of milk and add the coconut to it to re-hydrate it.

Tomato Chutney

Ingredients: 1 medium onion, small dice 2 teaspoons minced ginger 3 red chilies 2 Tablespoons oil 5 large ripe tomatoes 1 teaspoon mustard seeds 1 teaspoon split black gram dal salt to taste Directions: Heat 1 tablespoon of oil in a frying pan or kadai and add onions and ginger and fry until the onions turn brown. To remove the skin from the tomato, put them into a pan of boiling water for just a minute and the skin will come off easily. Then, chop the tomatoes into small pieces. Add the tomato to the pan and fry for 2 minutes. Add salt, then add the mixture into a food processor and grind to a paste. Heat the remainder of the oil in a small frying pan and add mustard seeds and dal. Fry for 2 minutes or when the mustard seeds start spluttering. Add the tomato mixture and fry for about 5 minutes. Serve the tomato chutney with bread such as dosai or poori or roti. You can make this dish milder or hotter by the number chilies in the recipe.