Kairi ki Chutney

Ingredients

1/4 cup chopped kairi (raw mango)
1Cup chopped hara dhania (coriander leaves)
1/2 Cup pudina (mint leaves)
1-2 Hari mirch (green chillies)
Pinch of jeera
Pinch of gud (jaggery)
Salt to taste

Process

Grind all the ingredients together in a mixer grinder.
Spicy and tangy chutney is ready to be served for lunch, dinner, or snacks with suitable items.

 

 

Mungfali ki Chutney

Ingredients

1 Cup chopped hara dhania (coriander leaves)
1/2 Cup roasted and peeled groundnuts
2 Hari mirch
Pinch of jeera
1/2 Cup dahi (curd) or 1/2 Tea spoon lemon juice
Salt to taste

Process

Grind all the items together in a mixer jar.
Add dahi or lemon juice as per taste.
This chutney can be served in upas/vrat.

P.S. – If preferred can add 2 cloves of lahsun (garlic) but then it cannot be used for upas/vrat.

Vrat / Upas ki Chutney

Ingredients

1 Cup chopped hara dhania
1/2 Cup groundnut powder (groundnuts dry roasted, peeled and ground to coarse powder)
1 Green chilli
Pinch of jeera
Salt to taste
1/2 cup dahi (curd)

Process

Grind dhania, jeera, mirch, groundnut powder and salt in a mixer grinder.
Remove it in a bowl and ad  curd.
The chutney is ready to be served with all vrat/upas items.

Pudine ki Chatni

Ingredients

1/2 Cup pudina (mint)
1/2 Cup Hara dhania (coriander leaves)
1 Hari mirch (green chilli)
Pinch of hing (asafoetida)
Pinch of jeera (cumin seeds)
Lemon (few drops)
1/4 tea spoon gud (jaggery) (Optional)
Salt to taste

Process

Mix all the ingredients in a mixer jar and grind it to paste.
Remove it in a bowl and serve.

Imli ki Chatni

Ingredients

1 Cup gud (jaggery)
1 Tea spoon oil
1/2 Tea spoon jeera (cumin seeds)
1/2 Tea spoon sabut dhania (coriander seeds)
1/2 tea spoon saunf (fennel seeds)
1/2 tea spoon bhuna jeera (jeera dry roasted and ground to powder)
Pinch of hing
1/2 Tea spoon black salt
1/2  tea spoon lal mirch

Process

Soak imli in water for 1-2 hours.
Stain and remove the pulp.
Heat oil in a pan.
Add jeera, saunf, dhania and hing .
Pour imli pulp and boil till it comes to the right cosistency.
Add gud and again boil for some time to get the required thickness.
Add black salt, lal mirch, salt and bhuna jeera.
Allow it to cool.
Pour it in a container and store in refrigerator.
Added to all chat items and also served with moong bhajiya.

Coconut Chutney

Ingredients

1 cup grated coconut
1 green chilli
1/2 tea spoon jeera (cumin seeds)
Pinch of hing
Salt to taste

For tempering
2 tea spoons oil
1/2 tea spoon rai (mustard seeds)
Pinch of hing
8-9 curry leaves
1 Red chilli

Process

Grind all the ingredients together in a mixer jar.
Transfer it to a steel bowl.
For tempering
Heat oil and add rai and hing.
Add curry leaves and red chilli.
Pour it on the chutney.
Serve it with idly, plain dosa, vada, masala dosa, uttapam, appe, upma and all South Indian dishes.