Chutneys

BANANA CHUTNEY
INGREDIENTS
Banana-3, red chillies-6, thur dhal-2 tspn, urad dhal- 2 tspn, mustard-1 tspn, asafetida-1 pinch, salt-1 tspn, oil-4 tspn
PROCEDURE
• Cut the bananas into two and boil till done. Cool and peel the skin. Grate the banana.
• Heat oil in a frying pan and fry the remaining ingredients till golden brown. Ground to a coarse powder.
• Add the grated banana and mix well

BANANA FLOWER CHUTNEY
INGREDIENTS
Banana flower-1, thur dhal-½ cup, coconut gratings-4 tbsp, red chillies- 3 to 4, tamarind pulp- 2 tspn, salt- to taste, asafetida- a pinch, (oil- 2 tspn, mustard-½ tspn, urad dhal-1 tspn, curry leaves- few for seasoning).
PROCEDURE
• Remove the centre firm stem from each flower and chop the flowers.
• Heat 1 tspn of oil add thur dhal, red chillies and asafetida and fry till light brown.
• Add the chopped flowrs and sauté for few minutes till tender.
• Allow to cool. Mix with grated coconut, salt and tamarind.
• Grind to a coarse paste. Season and pour over the chutney

DATES CHUTNEY
INGREDIENTS
Dates-1 cup, chillies-2, garlic-2 pods, jaggery- 1 tbsp, tamarind-1 tspn, salt- to taste
PROCEDURE
• Chop the dates and soak them in half a cup of warm water along with chillies for 10 – 15 mts.
• Put all the ingredients and blend for a minute.

KOVAIKAAI CHUTNEY
INGREDIENTS
Kovaikaai-½ kg, tamarind-a bit, green chillies-6, garlic-if needed, onion-½ cup, oil-1 tbsp, curry leaves-to garnish
PROCEDURE
• Add oil and fry garlic, onion and kovaikaai.
• Add salt, curry leaves, chillies and tamarind and then grind to a coarse paste. Seasonings can be done

GROUNDNUT CHUTNEY
INGREDIENTS
Roasted groundnut-1 cup, tamarind- lemon size, dry chillies- 6, coriander-½ bunch, urud dhal-1 tspn, mustard and oil for seasoning, salt- to taste
PROCEDURE
• Add oil and fry urud dhal and coriander leaves.
• Add all the ingredients and grind. Season it with mustard.

BRINJAL CHUTNEY
INGREDIENTS
Brinjal-350 g, dry chillies-15, asafoetida-a pinch, tamarind-a bunch, black gram dhal-2 tspn, salt-to taste, oil-50 ml
PROCEDURE
• Grill the brinjal in heat and remove the skin.
• Fry black dhal, chillies, asafetida and salt with little oil along with the brinjal. Add tamarind and grind

BEETROOT CHUTNEY
INGREDIENTS
Thur dhal-2 tspn, urud dhal-2 tspn, onion-½ cup, garlic-2 pods, coconut-½ cup, beetroot-½ cup, garnish-oil, mustard, curry leaves-to garnish, tamarind water-2 tspn, salt-to taste
PROCEDURE
• Fry all the ingredients and grind.
• Add tamarind water and garnish the chutney.