Papaya chutney

Ingredients 1 small raw papaya peeled and coarsely grated 4-5 green chillies slit 1/4 tsp. each cumin & mustard seeds 2 pinches asafoetida 1 tsp. sugar 1 tsp. lemon juice 1 tsp. coriander finely chopped 1 tsp. oil salt to taste

Method

1. Heat oil, add seeds, asafoetida, allow to splutter.
2. Add green chillies, stir, and add papaya.
3. Add all other ingredients, mix well, and remove from fire.

Tomato Garlic Chutney

Ingredients:

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

How to make tomato chutney:

• Put the tomatoes in boiling water for 5 minutes.
• Take out from the water, wipe and remove their skins and cut into small pieces.
• Cut ginger into long, thin slices.
• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
• Stir constantly until thick.
• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
• Remove from the fire, cool and keep in air tight jar.

Nariyal Curry Patta Chutney

Ingredients:

- 1 Cup Fresh Coconut Grated
- 1 Tsp Garlic Crushed
- 6-8 Green Chillies
- 10-15 Curry Leaves
- 1/2 Bunch Coriander Leaves
- 2-3 Tbsp Yoghurt
- 8-10 Mint Leaves
- 1 Tsp Salt

Method:

Blend all the ingredients together in a blender till it forms into a fine paste. Refrigerate for at least 1 hour before serving.

Tamarind Sauce

:

Ingredients:

• Tamarind : 1 cup
• Jaggery : 1/2 cup
• Cloves : 2-3
• Red chilli powder : 1/2 tea spoon
• Black pepper powder : 1/4 tea spoon
• Cumin powder (roasted) : 1 tea spoon
• Sugar : 2 tbl spoon
• Warm water : 4 cups
• Vegetable oil : 1 tea spoon
• Garam Masala powder : 1 tea spoon
• Salt to taste

Method:

1. Add the warm water to tamarind and cook for 10 minutes on a low flame.
2. Strain it and add the jaggery, chili powder, cumin powder, salt, garam masala and mix well.
3. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick).
4. Take out the pulp from the tamarind mixture.

Tomato Rasam Recipe

Ingredients: 2 large ripe healthy tomatoes 4 cups water or top water of boiled dal (stock) 2 whole red chillies 1 stalk curry leaves 1 tiny sprig mint leaves 1 tiny sprig coriander leaves 1-2 flakes garlic grated 2-3 pinches clove-cinnamon powder 1/2 tsp. sambar masala 8-10 peppercorns 1 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 2 pinches asafoetida 1 marble sized ball of jaggery or 1/2 tsp. sugar 1 small strip tamarind 1 tbsp. ghee or oil salt to taste

Preparation:

Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving. Serve hot as a soup or with steaming hot plain rice and papads. Making time: 30 minutes Makes: 5 servings. Shelf life: Best fresh and hot; though masala pulp may be frozen and used later.

Recipe for Dahi Pudina Chutney

Ingredients:
1/2 cup hara dhaniya (coriander leaves/cilantro)
1/2 cup pudina (mint leaves)
1 small onion
2 green chillies
1 cup curd (dahi/yogurt)
Salt to taste
A pinch of black salt (kala namak)
1/4 tsp roasted cumin powder (bhuna jeera powder)
Method:
1. Hang dahi in a muslin cloth for 15 minutes or put dahi in a strainer with a bowl below. This way you get thick curd.
2. Grind together dhaniya, pudina, onion, green chillies with little water to a paste.
3. Beat dahi till lump free and smooth.
4. Add pudina paste, black salt, cumin powder and salt to hung curd. Mix well to get dahi pudina chutney. Enjoy with your meals.
This dahi poodina chutney can also be called curd chutney.

Sweet Mango Chutney Recipe

Ingredients:
• 1 Kg Green Mangoes
• 2 Cups Vinegar
• 1 Cup Water
• 100 Grams Raisins
• 800 Grams Sugar
• 2 Tsp Red Chili Pepper
• 6 Tsp Salt
• 4 Cardamoms
Method:
• Wash the mangoes and wipe them with a cloth.
• Peel the outer skin and cut them into very thin and long slices removing the stones.
• Cook the mango slices in water on a low flame.
• When they become tender, add sugar, vinegar, red chili pepper, cardamoms, salt and blanched almonds and stir until it becomes thick.
• Add raisins and mix well.
• Allow to cool and place it in an airtight jar.

Tomato thokku

Ingredients:
4 - tomatoes
Tamarind, a small piece
1 tsp - salt
1 tsp - red chilli powder 

For seasoning:
1 tsp - mustard seeds
Asafoetida, a pinch
Oil for frying 

Method

1. Add the tomatoes in boiled water and cover with a lid.
2. After 1 hour take out the tomatoes and peel the skin.
3. Grind the tomatoes along with red chilli powder, salt, tamarind in a mixer to a fine paste.
4. Heat oil in a pan, and add mustard seeds once the oil is hot.
5. When the mustard seeds start to crackle, add the ground paste and fry over a low flame.
6. When the mixture thickens and starts separating from the oil, remove from the flame.
7. Mouth-watering tomato thokku is ready to serve with hot chapattis or curd rice.