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