Red Capsicum Chutney

Ingredients

Red Capsicum small	2
Tomatoes small	2
Red chillies	3-4
Peanuts	2 tbsp
Curry leaves	a  few
Fresh coconut	1 tbspn
Mustard seeds	½ tspn.
Asafoetida	¼ tspn
Oil	2 tbs
Salt	As per taste

Method

1.      Wash and chop capsicum and tomatoes into small pieces and keep aside.

2.      In a pan heat 1 tbsp. of oil and add red chillies and peanuts and fry until they are cooked.

3.      Now add capsicum and fry for few minutes and then add tomatoes and fry  until they are soft.

4.      Let it cool completely.

5.       Now grind everything along with coconut and salt into a smooth paste, and transfer it into a bowl.

6.       Heat oil and add mustard seeds and when splutters add hin and curry leaves and pour it over the chutney.

7.       This chutney goes well with anything like rice, dosa,idli, pongal & chappathi.

Green Chutney/Sandwich Chuntey

Ingredients 

Fresh Mint leaves	½  bunch
Fresh coriander leaves	½  bunch
Green chillies	2-3
Fresh coconut	1 tbspn
Salt	As per taste

Method

1. Wash mint and coriander leaves thoroughly without any sand.
2. Put everything in the blender and grind it into a very smooth paste, without adding any water. This chutney has to be thick, so that you can spread it easily on the sandwiches. It can also be used for bondas, bajjis and samosas.

Ginger Chutney

Ingredients

Fresh Ginger	2-3 big pieces
Red Chillies	3-4
Channa dhal	2 tbspn
Mustard seeds	½ tsp
Fresh or dried coconut	3 tbspn
Tamarind	2-3 pieces
Salt	As per taste
Oil	2 tspn

Method

1. In a pan dry roast channa dhal and red chillies and fry until the dhal turns golden brown. Keep it aside.
2. Next wash the ginger thoroughly and cut it into tiny pieces.
3. Add a tspn of oil and fry the ginger until the raw smell goes. Let it cool.
4. Now grind everything along with coconut, tamarind and salt with a little bit of water. This chutney should not be too watery.
5. Heat 1 tspn of oil and add mustard seeds. When it splutters, pour it over the chutney and mix it well.

Carrot Chutney

Ingredients

Carrots	2
Tomatoes	2
Green chillies	2-3
Urid dhal	1 tsp
Red chillies	1-2
Fresh Coconut	3 tbspn
Mustard seeds	½ tspn
Curry Leaves	1 sprig
Asafoetida	2 pinches
Salt	As per taste
Oil	1 tbspn

Method

1. Peel and grate the carrots and keep aside.
2. Chop green chillies and tomatoes.
3. Heat ½ tbsp oil in a pan and add the green chillies and grated carrot. Fry until the raw smell goes.
4. Add tomatoes and fry until the tomatoes become soft. Let it cool.
5. Dry roast uriddhal and red chillies and keep it aside until it becomes cool. When it is cool, grind everything along with salt and coconut into a smooth paste.(adjust chillies according to your taste)
6. Heat oil and add mustard seeds. When it splutters, add curry leaves and asafoetida and pour over the chutney.

This chutney goes well with chappathis, puri, dosa and idli.