Grind everything coarsely with other ingredients and add salt. Season with mustard.

Adjust tanginess, sweetness and spice according to taste. Recipe and image: Dishes from My Kitchen RELATED RECIPES Tomato chutney Ridge gourd chutney Tomato Chutney Raw garlic chilli chutney Seb ki chutney Ingredients: 1 inch piece - ginger 2 tbsp - coconut, scraped Green chillies - 2-3 Jaggery - a little 1 tbsp - tamarind 1 tsp - mustard Salt and oil (less)

Recipe: Sharmis Passions RELATED RECIPES Garlic paneer starters Chilli fish Ridge gourd chutney Tomato Chutney Boiled egg chilli fry Ingredients: 2 - red chillies 7 to 8 - garlic Curry leaves, a fistful 1 tbsp - coriander leaves Salt to taste (less)

First add channa dal, when it turns light brown, add urad dal. When urad dal turns brown, add the mint leaves, coriander leaves, green chillies, saute for sometime, then add the tamarind, asofoetida.

When cool, grind in a mixer with the rest of the ingredients with little water. The chutney should be a little thick.

This chutney goes with rice, dosa. RELATED RECIPES Pistachio meringue and berry stack Onion marmalade with pumpkin and cherry Bavarian Eggplant white chocolate slice with apricot and wasabi compote Ridge gourd chutney Tomato Chutney Ingredients: 1 bunch - mint leaves 1/2 bunch - coriander leaves 3 - green chillies 2 tsp - channa dal 1 tsp - split urad dal 1/2 cup - grated coconut 1/4 lemon size - tamarind a small piece - jaggery 1 pinch - asofoetida salt to taste 1/2 tsp - oil (less)

For / chutney, tindora is sliced and fried in oil till light golden brown in color and cooked. It is then blended with lentils and red chile powder that is freshly prepared.

Finally tindora chutney is tempered with spices and can be served with steamed rice or with roti. Makes: around 1 Cup of Spicy Chutney.

Ingredients: 15 – 20 Whole Red Chiles 2 – 3 1 tsp 1 Tbsp Lemon Juice 1 tsp Salt to Taste Oil 1 Tbsp Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 1 tsp Method of preparation: Break whole red chiles into pieces. Wash, remove ends and slice the tindora.

Heat a pan on medium heat, roast urad dal and chana dal until they turn light golden color and remove from heat. Add few drops of oil in same pan, add broken red chiles and fry them for couple of seconds.

Grind urad dal, chana dal and red chiles into fine powder using a spice blender once they are cooled to room temperature. Heat oil in a pan, add chopped tindora and fry for a minute.

Add salt and cook covered on medium flame till tindora turns just soft. Uncover and fry for another minute and remove from heat.

Once cooled to room temperature, grind the cooked tindora along with the spice powder and lemon juice in the same spice jar into coarse chutney. Remove the tindora chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order. When urad dal changes color, add this tempering to above tindora chutney bowl.

Serve tindora chutney with steamed rice and dollop of ghee or with dosa etc? Notes: Make sure not to overcook or over grind the tindora. Suggestions: Adjust spice with red chiles.

Variations: You can also add little bit of tamarind pulp to the tindora chutney in place of the lemon juice. Other Names: Spicy Chutney, Dondakaya Endu Mirchi Pachadi (less)

Carrot chutney is finished with seasoned oil and can be served with steamed rice or with dosa etc… Makes: around 1 Cup of Spicy Carrot Chutney. Ingredients: Carrot 2 – 3 Medium 1 inch Sized Ball Green Chiles 2 2 Tbsps Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 2 a pinch 4 Oil 2 tsps Method of preparation: Peel, remove ends and wash the carrots.

Remove stems, wash and chop green chiles. Break tamarind into small pieces.

Grate the carrots and keep aside. Heat a tsp of oil in a pan, add chana dal.

Fry till chana dal turns light golden in color, and remove onto a bowl. In remaining oil, add the green chiles.

Fry for few seconds, add carrots and salt. Cook covered until carrots turn soft.

Grind chana dal into powder using a spice grinder. Stir in the carrots along with green chiles and tamarind and grind again into smooth paste.

Remove the carrot chutney onto a bowl. Heat tsp oil in a pan, add all talimpu ingredients in order.

When chana dal changes color, remove from heat and add to the carrot chutney. Mix well and serve spicy carrot chutney with steamed rice or with idly, dosa etc.

. Notes: Make sure carrots are not overcooked.

Suggestions: Adjust the amount of green chiles for spice and tamarind for sourness depending on the sweetness of the carrots. Variations: Alternatively, pressure cook or steam the whole carrots and then grind them along with fried green chiles and tamarind.

Other Names: Carrot Pachadi, Gajar Chutney, Spicy Carrot Chutney (less)

Place the eggplant directly on the stove flame and roast until the eggplant black and soft. Remove eggplant to a plate and let it cool completely.

Meanwhile, heat two teaspoons of oil in a pan. Add the coriander seeds, urad dal and fenugreek seeds and fry until golden brown color.

Then add the red chillies and fry for a minute. Switch off the flame and allow it to cool.

Gently peel the eggplant with your hands and discard the stem. Grind the roasted spices and tamarind into a fine mixture.

Then add the eggplant and salt to it and pulse a couple of times. Transfer to a bowl and set aside.

Heat oil in pan for seasoning. Add the mustard seeds, urad dal and chana dal and let them splutter.

When the seeds stop popping, add the curry leaves and hing. Stir for a few seconds and turn off the flame.

Add this tadka to the chutney and mix well. Serve with dosa, roti or rice.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Aam ki chutney Ginger chutney Stuffed cheesy eggplants Tomato chutney Fish in roasted moong dal gravy Ingredients: 1 - large eggplant 1 tbsp - coriander seeds 1 tbsp - urad dal A pinch of fenugreek seeds 8 - dried red chillies Tamarind, a small lemon sized ball 2 tsp - oil Salt to taste For seasoning: 1/4 tsp - mustard seeds 1/4 tsp - urad dal 1/4 tsp - chana dal 1 small sprig - curry leaves A pinch of asafoetida 1 tsp - oil (less)

Take into a bowl. Heat oil in a tadka pan, add mustard seeds and curry leaves, when they splutter, add this into chutney.

Serve with idlis/dosa. RELATED RECIPES Thotakoora Pesarapappu Koora Masoor dal Grilled corn palak Tandoori tofu sandwich Baby Corn Manchurian Ingredients: 1/2 cup - roasted peanuts 1 tsp - tamarind paste 3-4 - red chillies 2 tsp - curd Salt to taste 1 tsp - mustard seeds Curry leaves, a few 1 tsp - oil (less)

Add the asafoetida, chilli powder, salt and roasted cumin powder. Add some water and let it cook till the mangoes are well done but maintain a little bit of crunchiness.

Finish off by adding some lemon juice. RELATED RECIPES Mango kofta curry Oats vada frankie Garlic chicken fry Chinese jelapeno chicken Stuffed kundru curry Ingredients: 3 raw mangoes, peeled and sliced 50 gms jaggery 20 gms sugar 10 gms ginger, sliced 2 gms cumin powder, roasted 1 gm asafoetida 2 gms chilli powder Juice of 1 lemon 10 ml oil Salt to taste (less)

Add the asafoetida, chilli powder, salt and roasted cumin powder. Add some water and let it cook till the mangoes are well done but maintain a little bit of crunchiness.

Finish off by adding some lemon juice. RELATED RECIPES Mango kofta curry Oats vada frankie Garlic chicken fry Chinese jelapeno chicken Stuffed kundru curry Ingredients: 3 raw mangoes, peeled and sliced 50 gms jaggery 20 gms sugar 10 gms ginger, sliced 2 gms cumin powder, roasted 1 gm asafoetida 2 gms chilli powder Juice of 1 lemon 10 ml oil Salt to taste (less)