Dill Leaves (Sabbasige Soppu) Chutney

 

Ingredients 

• Dill leaves: 1 cup (tightly packed, washed and chopped) 

• Grated coconut: 1/2 cup  

• Urad dal (split black gram): 1 tablespoon (for crunch and flavor)  

• Green or Red chillies: 3 to 4 (adjust for spice) 

• Tamarind: A small piece (about the size of a grape) 

• Oil: 1 tablespoon 

• Salt: To taste  

Step-by-Step Instructions 

1. Roast the Dal: Heat half a tablespoon of oil in a pan. Add the urad dal and fry on low heat until it turns golden brown. Remove it and keep it aside. 

2. Sauté the Dill Leaves: In the same pan, add the remaining oil. Add the washed and chopped dill leaves. Sauté them for 3 to 5 minutes until they shrink and lose their raw smell. 

3. Add Spices: Toss in your chillies and tamarind during the last minute of sautéing. 

4. Blend: Add the roasted dal, the sautéed dill mixture, grated coconut, and salt to a blender. 

5. Add Water & Grind: Pour in a little water (about 1/4 cup) and blend everything into a thick, smooth paste. 

6. Serve: Transfer the chutney to a bowl and enjoy! 

Optional Tip 

For extra flavor, you can add a simple seasoning (called tadka). Heat 1 teaspoon of oil, add a pinch of mustard seeds and a few curry leaves. Once they pop, pour them over the chutney. 

Kokum Chutney ( Sweet & Sour )

 

Quick Recipe: Sweet & Sour Kokum Chutney 

• Soak: Soak 25g dried kokum in hot water for 1 hour until soft. 

• Blend: Blend the soaked kokum with the water, 25g jaggery, 1/2 tsp cumin, ginger, chili powder, and salt into a fine paste. 

• Cook: Cook in a pan on medium heat for 10-12 minutes, stirring frequently. 

Common Ingredients & Variations 

• Base: Dried kokum (soaked) or ready-made kokum agal. 

• Sweetener: Jaggery or sugar. 

• Spices: Cumin seeds, green chili, ginger, garlic, cloves, black pepper. 

• Variations: Some versions include roasted groundnuts or coriander leaves. 

• Usage: Pairs well with savory snacks, rice dishes, or as a side with lunch.

Preparation Method 

1. Preparation: Soak the kokum for 1-3 hours until it is soft. 

2. Blend: Grind the softened kokum, jaggery, and spices into a smooth paste using a little water. 

3. Finish: Add salt and bring to a simmer for a few minutes if desired, or serve raw as a dip. 

Heerekayi chutney/Ridge Gourd chutney reci

Coconut Chutney

Ingredients:

1 coconut small pieces
8 tbs - chana dal
2 tbs - urad dal
3 tbs - coriander seeds
2 tbs - jeera
5 - red chillies ( or according to your spice level)
2 - Garlic bulbs
Oil

Method of preparation:

Heat Oil, add all the ingredients, cook for 10 - 15 min, make sure all of the ingredients are cooked well, Remove from heat, Let it cool.  Add to Food processor or Mixer, Add little water(Or Oil) to make  Delicious chutney.

You can serve with Idly, Dosa or even rice!

Peanut Chutney - Indian

Ingrediants:

Roasted peanuts - two tbsp.
Red tomatoes(big)- 2 nos.
garlic flakes 2
coriander leaves- 2 tbsp.
Green garlic leaves- finely chopped( A handful)
lemon juice- according to taste
green chily- according to taste(1-2)
Red chiily powder - accordingly
Salt to taste
Water
Oil -1 tbsp.
Hing- a pinch
Methi - a pinch

Method

Put peanuts, chopped tomatoes, garlic flakes, coriander leaves, green chillies, red chilly powder,salt iand water n a mixture and grind till a fine paste is formed. You can add water to dilute the consistency. Add lemon juice to taste. In the paste you can add garlic leaves(you can add grated carrot, grated raddish  gratedcucumber or it is not necessary to add anything at all). 
In a fry pan take oil and heat it. Add methi seeds till it becomes golden brown. Add hing and green chilly flakes. Saute it and spread on top of the paste.

Coconut Chutney - South Indian

you need

coconut srapings:150gms,dry mango powder;2 tea spoon.green chillies;one large,asafoetida;a pinch

curry leaves,mustardseeds for seasoning

Method:

grind all the ingredients with 100 ml water to a smooth paste,remove to a bowl,heat a teaspoon of coconut oil in a pan and add mustard seeds and curry leaves,add this to your chutney.

Tasty with rawa roti 

Tomato Chutney - South Indian

 Ingredients

Large Red Tomatoes - 4 or 5 Very ripe and good coloured.
Oil - half a cup (large ladle full) If you use Till oil, the taste is more better.
Red Chilli Powder - 3 table spoons (if very hot, reduce the quantity)
Sea Salt - 1/2 tablespoons (as per taste) No Iodised salt please. Sea Salt = Authentic taste.
Cumin Powder - 1 tsp.
Fenugreek Powder - 1 tsp.  Or a quarter teaspoon is enough if the tomatoes are smaller in size.  
Tamarind Pulp - 1 tablespoon (lemon size) 
Turmeric - a pinch.
Sugar - a pinch(optional) but I suggest you add it anyway. defintely makes a difference to the chutney.

Seasoning: Mustard Seeds, Cumin, Red Chillies, Garlic (optional).

Wash and wipe the tomatoes. Cut them into lengthwise and heat a large thick bottomed saucepan.  Heat oil, and add the cut tomatoes and after 10 mintues they start turning into a paste, add the sea salt, red chilli powder,cumin powder,fenugreek powder..  Mix well, and keep stirring on a medium flame.  Add the tamarind pulp to cooking paste.  Let the water evaporate and then on a different frying pan, heat some oil, add the above mentioned seasoning and mix it with the tomato paste.  Chenna dal,urad dal and curry leaves are an option.  If you have them, you can use them in the seasoning.  Even otherwise, this chutney is great to taste.   It's yummy and stays in the fridge for a week or so.  Goes well with rotis,dosa,rice. Even if you are eating dalia(broken wheat, it tastes good).  In case you are using the tomatoes which are round and country type, then you can reduce the tamarind as these are very sour and don't require concentrated tamarind pulp. A wee little sugar helps in enhancing the colour as well as the taste of tomatoes.   If you want to increase the quantity of tomatoes, then equally increase other ingredients. 

Gongura Pachadi - Indian Cooking Recipe

Ingredients

2 cups gongura leaves

1 tsp tamarind juice

1 tsp salt (rocksalt)

1 tsp oil

12 small onion peeled

1 cup big onion diced

20 red chillies

fry in oil and powder:

20 red chillies

1 tsp dhania

2 tbsp urad dhal

1 tbsp sesame seeds

1/2 tbsp cumin seed

Method

Wash gongura leaves, fry in a pan with little oil

Close the pan with a lid, cook for a while

Add tamarind juice

Using a pestle, pound the cooked leaves

Add salt, 1/4 tbsp sugar, all powdered ingredients till every thing blends well

Season with mustard

Add onions

Mix with 1 cup of boiled water

Gongura pachadi is to serve

fry in oil and powder:

20 red chillies

1 tsp dhania

2 tbsp urad dhal

1 tbsp sesame seeds

1/2 tbsp cumin seed

Mango Chutney - South Indian

Ingredients

Raw mangochutney - 2 small
Red chillies - 15
Cumin seeds (jeelakarra) - 2 tsp
Salt - as required
Oil - 2 tbsp
Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves


Method

Peel the mango, wash and cut into small pieces.
Fry red chillies in little oil, add jeera and take it away from stove.
Grind red chillies, jeera smoothly, then add mango pieces, salt and grind.
Heat oil in a pan and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
After mustard seeds starts to splutter, add this to the grounded mango chutney.