Green tomato chutney

Green tomato chutney is different chutney. Usually tomato chutney will be reddish color. But this tomato chutney will be white. Secret of it is we are not going to use the red tomato in this chutney. While buying tomatoes in the market. we will sometime take the little raw tomato also. choose those little greenish tomato for this chutney.

INGREDIENTS:

tomato(little greenish)big-1(is small put2)

onion-10

green chilli-3(as per your taste)

Oil-2sp

FOR SEASONING:

oil-1sp

mustard seeds-1sp

curry leaf-5

• Keep pan in stove and pour oil. After the oil got heated put onion and green chilli. saute it for few minutes until it becomes brown, Now add tomato and saute it again for few more minutes. Tomato and onion should be fried nicely. Remove it from the stove and keep aside for cooling. Later grind it in mixie by adding salt.
• Remove the grinder chutney in the serving vessel and season it with above given items.

Chutney goes well with dosa, idaly. Specially it tastes great with thick dosa.

simple tomato chutney

Today morning i tried this chutney. I prepared this chutney very quickly. Taste was also very good.Hope u will like it. Here it goes...

Tomato-2
red chilli(dry)-5
mustard seeds-1/4 sp
oil-2ps
curry leaf-5 leaf
salt- as required


First put the chillis in the water and let it become soft.cut the tomato into small pieces.
Pour oil in a pan fry tomato, and chilli. Add salt to it.Leave it to cool.
Grind it in mixie. Atlast season it with mustard seeds and curry leaf.
Goes well with dosa, idaly.

Boiled onion chutney

Boiled onion chutney:


onion-2
tomato-2
red chilli-5
salt- as required


for tempering:
oil-2sp
mustard seeds-1sp
curry leaf-5

cut onion and tomato into medium size.
pressure cook onion,tomato and red chilli with little water to 3 whistles.o
keep it to cool and grind it nicely.Temper it with given items. 


It taste good with idly and it is very healthy too.

ginger chutney

Ginger chutney:

Ginger-small (1tsp after cut)
redchilli-8
tomato-1
curry leaf-10 to 15 leaves
tamarind-little
salt- 1/2 tsp
oil-2sp
mutard seeds-1/2sp


Put 1sp oil and fry red chilli and keep aside,later fru ginger, curry leaf and tamarind.
make it cool and grind it with redchilli and salt.
season it with mustard seeds.

coriander chutney II

Coriander chutney(with coconut):

Coriander leaf-1 bunch
cocnut- grated 1 cup
salt-as required
green chilli-3 or 4 (as your taste)

Seasoning:

oil-2sp
mustard seeds-1sp
curry leaves-5leaf

Method:

Grind coriander leaf,coconut, green chilli's,salt in mixer. Season it with mustard seeds and curry leaf.

coriander chutney

coriander chutney(with out cocunut):

Coriander leaf- 1 bunch
onion- 1
tomato-1
red chilli-4
salt- as required

Seasoning:

oil-2sp
mustard seeds-1sp
curry leaves-5leaf

Method:

1. Wash coriander leaf nicely.cut onion and tomato into big slices.
2. Heat a pan and pour oil, fry onion,tomato and coriander leaf.
3. Remove it from heat. leave it to cool for few minutes.
4. Add salt as required to your taste and grind it in mixie.
5. Atlast season it with mustard seeds and curry leaves.

coconut chutney

coconut-1cup grated
pori kadalai-3sp
garlic-4pods
green chilli-4
salt as required

onion for seasoning 1or 2 small onions

Grind all the above its with little water.
Season the grinded chutney with mustards seeds,with onion and curry leaf.
chutney is ready now.
Serve it with idaly and sambar

Tomato chutney

Tomato chutney is very normal in all tamil families. In india we all use dry red chilli for chutney. It brings nice flavour to the chutney. But i live abroad. Here we dont get dry chilli frequently. so i tried it with red chilli powder it came out well.

Onion-2
tomato-3
chilli powder-1sp
tamarind-very little
salt as required
oil-1sp
mustard seed- 1/2 sp
curry leaf - little

Put oil in the kadai, fry the onion nicely and add tomatoes and tamarind.
After the tomato get fried put chilli powder and salt
Nicely saute it, it will come to gravy consistency.
Remove the mixer from the kadai and keep it in other plate so that it will cool.
After it got cool. grind it in the mixie. while grinding add little water.
Again keep the kadai with oil to season, season it with mustard seeds and curry leaf and perungaya thool.
put the grinded chutney it the kadai and allow it to heat till the oil comes out or till it becomes thick
Serve it with hot idaly. Comes out very nice. I remeber my mother usualy bring this chutney while we go for picnic. Taste will be very good.