Big Onion Chutney

1 tbsp oil

1 tbsp black split Urad Dal

Heat oil in a pan, splutter Urad Dal.

2 and 1/2 cups onions, chopped into big pieces (2 big onions)

1 big garlic, chopped

3 red chilies (add with seeds)

Add onion, garlic, red chilies, sauté for 10 minutes in medium flame.

2 cups tomatoes, chopped (4 tomatoes)

Add tomatoes, sauté till tomatoes softens. Allow to cool.

1/4" ginger

1/4 cup coconut

2 tbsp roasted dalia (pottu kadalai)

3/4 tsp salt

Add all the above and blend to smooth paste.

Source: MIL

Tastes: Tastes AWESOME

Note: I added 4 red chilies and it was too spicy for me.

Thakkali Bajji

6 tomatoes

Grind tomato to a paste.

1/4 cup coconut

1/2 cup water

Blend coconut and make a smooth paste.

1 tbsp oil

1/4 tsp mustard seeds

1 stick cinnamon

1 star anise

2 cardamom

2 cloves

1 bay leaf

1 tsp fennel seeds

Heat oil in a pressure pan, splutter mustard seeds. Add all the spices and sauté for 10 seconds.

3 cups onion, finely chopped

2 green chilies

Add onion, green chilies, sauté till onions turn light brown, about 8 minutes in medium flame.

6 garlic cloves, grated

2 tsp ginger, grated

Add garlic, ginger, sauté for 2 more minutes.

1/2 tsp turmeric powder

1/2 tsp jaggery

1 tsp salt

1 tsp red chili powder

1 cup water

Add tomato paste, salt, red chili powder, turmeric powder, jaggery, water.

Add coconut paste and sauté for 2 more minutes.

Cover the pan and cook for 4 whistles. 

cilantro leaves, chopped

Garnish with cilantro leaves

Taste Note: Tastes AWESOME

Source: kannammacooks

Pottukadalai Chutney

1 tbsp oil

1/2 tbsp chana dal

1/2 tbsp black split urad dal

2 garlic cloves

Heat oil in a pan, add dals and garlic, sauté till dals turns light brown.

3 dry red chilies

1/2 cup pottukadalai

Add red chilies and pottukadalai, sauté (in MEDIUM flame) until pottukadalai turns golden and crunchy.

1/4 cup coconut

tiny bit tamarind

Add coconut, tamarind and sauté for a minute. 

1/2 tsp salt

Allow everything to cool, add salt and the cooled items to the blender and powder the chutney first.

1 cup water

Add water and grind to a smooth paste.

 

Taste Note: Tastes OK. Baby like it, not me.

Source: hebbarskitchen

Ginger Chutney

1 tbsp oil

2 tbsp chana dal

1 tbsp urad dal

4 dry red chilies

Roast all the above in oil. Transfer to a plate.

1 cup onion, chopped

1 and 1/2" ginger, cut into thick slices

Add onion, ginger, sauté till they turn light brown.  

1/2 tsp cumin seeds

Add cumin seeds, turn off the stove.

1/2 tsp salt

1 tbsp jaggery powder

tiny bit tamarind

? cup water

Grind all the above with water.

Tempering

1 tsp oil

1/2 tsp mustard seeds

1 red chili

Prepare tempering and pour it over the chutney.

Taste Note: Tastes AWESOME

Source: indianhealthyrecipes

Cucumber Chutney

3 red chilies

tiny bit tamarind

1 cup coconut

1/2 tsp salt

2 cups water

Grind all the above to fine paste.

1 cup cucumber (1 medium size cucumber)

Grate the cucumber using big whole grater.

Add grated cucumber to the coconut paste and mix well.

Tempering

1 tbsp oil

1 tsp urad dal

1 tsp mustard seeds

1 red chili

Prepare the seasoning and pour it over the chutney.

Taste Note: Tasted ok. I added 1 tsp of mustard seeds and it tasted weird. So next time, trying without this and see how it tastes. 

Source: hebbarskitchen 

Sweet Potato Chutney

 1 and 2/3 cups sweet potato (1 small sweet potato), peeled and grated

1 tbsp oil

1 tbsp urad dal

1 tbsp chana dal

4 dried red chilies

Heat oil in a pan, add urad dal, chana dal, dry red chilies, sauté till dal turns light brown.

Add grated sweet potatoes, sauté for 5 minutes in medium flame.

Remove from the heat, allow to cool.

1/2 cup coconut

tiny bit tamarind

1/2 tsp salt

2 cup water

All all the above to the blender, blend to a smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Tomato Mint Chutney

1 tbsp oil

1 tbsp chana dal

1 tbsp urad dal

1 tsp coriander seeds

1 tsp cumin seeds

1/4 tsp fenugreek seeds

5 dry red chilies

Heat oil in a pan, add all the above and roast.

1 cup onion, chopped

2 tsp garlic cloves, chopped

1 tsp ginger

Add onion, garlic, ginger, sauté for 5 minutes.

1 cup tomatoes, chopped

tamarind

3/4 tsp salt

Add tomatoes, tamarind, salt, sauté until tomatoes softens.

1 bunch mint

1/2 cup coriander

Add mint, coriander, sauté slightly.

? cup water

Cool completely, transfer to blender, blend to smooth paste by adding water.

Taste Note: Tastes AWESOME

Source: hebbarskitchen 

Tomato Coconut Chutney

1 tbsp oil

2 garlic cloves, chopped

3 dry red chilies

Heat oil in a pan, add dry red chilies, garlic, sauté for 2 minutes.

1 tomato chopped

Add tomatoes sauté until tomatoes softens. Allow to cool.

3/4 cup coconut

1/2 tsp salt

1 cup water

Add sautéd tomatoes, coconut, salt, water to blender, blend to smooth paste.

Taste Note: Tastes Good. If you use fresh coconut, it would taste awesome.

Source: hebbarskitchen

Carrot Chutney

1 tsp oil

1/2 tbsp urad dal

1/2 tbsp chana dal

5 dry red chilies (I added 4 and it was sweet)

Roast urad dal, chana dal, red chilies in oil.

2 garlic cloves

1/4 cup onion, finely chopped

Add onion, garlic, sauté till onion turns light brown.

1 and 1/2 cups carrot, chopped

1/4 cup water

Add carrots, sauté for 2 minutes, add water, mix well, close and cook for 3 more minutes.

1/2 cup coconut

tamarind

1 tsp salt

2 and 1/4 cup water

Add all the above and blend to a smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Beetroot Chutney

1 tbsp oil

1 tbsp urad dal

1 tbsp chana dal

1/2 tsp cumin seeds

3 dry red chilies

Heat oil in a pan, add roast urad dal, chana dal, cumin seeds and red chilies.

1" ginger

1 and 1/2 cup beetroot, chopped

1/2 tsp salt

Add ginger, beetroot, salt, saute for 2 minutes.

1/4 cup water

Add water, cover and cook for 10 minutes.

1 cup desiccated coconut

1/4 tsp salt

tiny bit tamarind

2 and 1/2 cups water

Add all the above, blend to smooth paste.

Taste Note: Tastes AWESOME

Source: hebbarskitchen

Coimbatore Style Brinjal Chutney

2 tsp oil

1/2 tsp mustard seeds

1 cup onion, finely chopped

Heat oil in a pressure pan, allow mustard seeds to splutter, add onion, sauté till onion turns light brown.

1 cup tomatoes, chopped

3 green chilies. finely chopped

1 and 1/4 tsp salt

1/2 tsp turmeric powder

Add tomatoes, green chilies, salt and turmeric powder, sauté till tomatoes softens.

1 cup potato, peeled and diced

10.9 ounces eggplant, chopped

1 cup water

Add potatoes. eggplant, water, mix well, close the pan and cook for 3 whistles. Once cooled, open the pan, mash the chutney with the masher (no need to filter the water before mashing).

Taste Note: Tastes AWESOME 

Source: kannammacooks

Asparagus Chutney

1 tbsp oil
2 tbsp channa dal
1 tbsp black split urad dal
3 dry red chilies

Heat oil in a pan, add channa dal, black split urad dal, red chilies, sauté in medium flame, until they turn golden.

1 bunch asparagus, roughly chopped (2 pounds)

Add asparagus stems, sauté for 3 minutes, add asparagus spears, sauté for 2 more minutes.

Allow it to cool and add to the blender.

1 tsp ginger
tamarind
asafoetida
1/2 cup coconut
1 tsp salt
1 cup water

Add ginger, tamarind, asafetida, coconut, salt to the blender and blend until smooth.

For Tempering

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the spinach chutney and mix well.

Taste Note: Tastes AWESOME
Source: spiceindiaonline

Kadalai Mavu Chutney

Serves: 2

check this out before making - https://hebbarskitchen.com/bombay-chutney-recipe-besan-chutney/

3 tbsp besan
1/4 cup water

In a mixing bowl, dissolve besan with 1/4 cup water and make paste.

2 cups water

Add the remaining water, mix well and keep aside.

1 tbsp oil
3/4 tsp mustard seeds
2 tsp black split urad dal
1 tbsp channa dal
2 dry red chilies, broken

Heat oil in a pan, add mustard seeds, when it starts to splutter, add black split urad dal, channa dal, dry red chilies, satire till color of the dal changes.

3 cups onion, chopped lengthwise (1 small onion and 1 large onion)
1 tsp ginger, chopped

Add onion, ginger and sauté till translucent, about 5 minutes in medium flame.

1 and 1/4 cups tomato, chopped
1 tsp salt

Add tomatoes, salt, sauté till tomatoes are soft.

Add the dissolved besan slowly as you keep stirring. Bring to boil. If gets too thick, add 1/4 cup water. Simmer for 10 minutes in medium flame or until the raw smell goes away and the consistency is thick like poori masala.

2 tbsp cilantro leaves, chopped

Garnish with cilantro leaves.

Taste Note: Tastes AWESOME
Source: rakskitchen

Brussel Sprouts Chutney

Serves: 2

1 tbsp oil
2 dry red chilies
1 and 1/2 cups onions, chopped
3 cups Brussel sprouts, chopped (12 brussel sprouts)

Heat oil in a pan, add dry red chilies, onion, Brussel sprouts and sauté in medium flame for 12 minutes.

2 cups tomatoes, chopped

Add tomatoes and sauté until tomatoes softens.

1 bunch mint leaves

Add mint leaves, mix well. Allow to cool.

1 and 1/4 tsp salt
3/4 cup water

Blend everything until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: vikkee
Note: I think if we DO NOT blend this into smooth chutney, it would be better. But again, I made this while fasting, so I have to make both version when I am eating and decide.

Bell Pepper Tomato Chutney

1 tbsp channa dal
1 tbsp black split urad dal

2 dry red chilies

Dry roast channa dal, black split urad dal and dry red chilies, until golden. Powder the dal and red chilies.

1 tbsp oil
1/2 cup shallot / onion
2 tsp garlic
1 cup red / yellow / orange bell pepper (1 medium bell pepper)

Add oil to the pan, sauté onion, garlic, bell pepper, sauté till they are soft, about 5 minutes in medium flame.

1/2 tsp cumin seeds

Add cumin seeds and toss.

1 cup tomato

If adding tomatoes, add tomatoes now and cook till tomatoes turn mushy. Allow everything to cool.

1/2 tsp salt
3/4 cup water

Add the sautéed vegetables and blend until smooth.

For Tempering

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: indianhealthyrecipes

Cabbage Chutney

Serves: 2

1 tbsp oil
2 tbsp black split urad dal
asafoetida

Heat oil in a pan, add black split urad dal, asafetida, sauté till golden brown.

2 cups cabbage, finely chopped

Add cabbage, sauté till cabbage stinks slightly, about 3 minutes in medium flame.

2 dry red chilies

Add red chilies and roast for a minute.

Cool the mixture and transfer to the blender.

tiny bit tamarind
1/2 tsp salt
3/4 cup water

Add tamarind, salt, water, blend until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Broccoli Chutney

1 tbsp channa dal
1 tbsp black split urad dal

Dry roast channa dal and black split urad dal on a medium flame. Allow it to cool. Transfer to blender and powder them finely.

1 tbsp oil
2 dry red chilies, broken
1 tsp garlic, chopped (2 small garlic)

Add oil to the same pan, sauté red chilies, garlic, sauté until garlic turns light brown.

3/4 cup onion, chopped

Add onion, sauté for 3 minutes in medium flame.

1 and 1/2 cups broccoli (I think we can add 2 cups broccoli)
1/4 tsp salt

Add broccoli florets, salt, sautée on medium heat for 3 minutes.

1 tsp cumin seeds

Add cumin seeds and sauté for 2 more minutes.

Allow everything to cool. Add to the blender.

1 tbsp lemon juice (lemon tastes best, do not use tamarind)
1/4 tsp salt
1/4 cup cilantro leaves
3/4 cup water

Add lemon juice, salt and cilantro to the blender. Blend everything well.

Tempering (Optional)

1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp black split urad dal
1 red chili, broken
asafoetida

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: indianhealthyrecipes

Bell Pepper Coconut Chutney

Serves: ?

3 tbsp channa dal
2 red chilies

Dry roast the channa dal and red chilies until golden. Set this aside to cool. Powder the channa dal and red chilies in blender.

1 tbsp oil
1 cup red / yellow / orange bell pepper, chopped (1 medium bell pepper)

Add oil to the same pan, add bell peppers, sauté till they are soft, about 5 minutes and 30 seconds in medium flame.

1/2 tsp cumin seeds

Add cumin to the same pan, sauté for another 30 seconds. Take it out and allow them to cool.

1/4 cup coconut
1 tsp ginger
tamarind
1/2 tsp salt
3/4 cup Water

Add all the above to the blender and blend until smooth.

For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the chutney and mix well.

Taste Note: Tastes AWESOME
Source: indianhealthyrecipes

Spinach Chutney

1 tsp oil
1 tbsp black split urad dal
1 tbsp channa dal
1 red chili
15 black peppercorns

Heat oil in pan, add black split urad dal, channa dal, red chili, black peppercorns, sauté until the color of the dal changes.

1/2 tsp cumin seeds

Add cumin seeds and sauté for few seconds.

1 tsp ginger

Add ginger, sauté for few minutes.

6 ounces TJ baby spinach

Keep the flame on LOW, add spinach and sauté well. Sauté on low until the spinach shrinks slightly and turns dark. Turn off the stove. Allow it to cool.

1/2 cup shredded and dehydrated coconut
tamarind
1/2 tsp salt
1/2 cup water

Add all the above and blend until smooth.


For Tempering (Optional)

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1 dried red chili

Make tampering and pour it over the spinach chutney and mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen

Hotel Style Idli Chutney

1 and 1/2 cup coconut
3 tbsp roasted dalia
1/2 cup cilantro
1/4 cup mint leaves
1 tsp ginger
1 tiny garlic
3 dry red chilies
tamarind
1/2 tsp salt
1 and 1/2 cups water

Grind everything.

Taste Note: Tastes AWESOME