ONION CHUTNEY RECIPE

Ingredients:

1 cup peeled onions 6 -7 flakes of garlic 2 tbs channa daal (Bengal Gram) 5 red chilies or as per taste Salt As Per Taste 1tsp mustard seeds curry Leaves little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

Heat oil, fry chilies, daal, garlic and the onions, till golden brown. Grind with tamarind and salt. Splutter mustard seeds and curry leaves, in oil and pour on top. Serve with paratha or puri.

LEMON CHUTNEY RECIPE

Ingredients:

1/2 kg Lemons (Nimbu) 250 grams Sugar (Cheeni) (2 cups heaped) 1 teaspoon Red chili pepper (Lal Mirchi) 2 tablespoons Salt (Namak) 1/4 teaspoon ground big Cardamoms (Elaichi Moti) 1/8 teaspoon ground Cloves (Lavang)
How to make lemon chutney:

Wash the lemons and wipe with a cloth. Squeeze out the juice and add salt to it. Cut long strips of lemon skins and soak in the juice and put in a jar. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.

 Add sugar, Red chili pepper , cardamoms and cloves and mix. Keep it in the sun until sugar is dissolved. This chutney can be preserved for one year if it is kept in an airtight jar.

GARLIC CHUTNEY RECIPE

Ingredients:

4 garlic pods 20 red chillies, roasted 2 cups grated coconut 4 tsp oil a little tamarind Salt To Taste
How to make garlic tamarind chutney :

Saut the garlic, coconut in oil. Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining. Then grind the saute mixture with roasted red chillies and tamarind pulp. Add the garlic and salt and grind once again to a smooth paste.

MANGO CHUTNEY RECIPE

Ingredients:

1/2 kg Green Mangoes (Aam) 1 cup Vinegar (Sirka) 1/2 cup Water 1 teaspoon Red chilli pepper (Lal Mirchi) 400-425 grams Sugar (Cheeni) (2 1/2 heaped cup) 4 teaspoons Salt (Namak) 2 tsps long strips of Ginger (Adrak) 2 cloves Garlic (Lasun) 3/4 teaspoon big Cardamom (Elaichi Moti) powder 60 grams Raisins (Kishmish) (4 tsps)
How to make mango chutney:

Wash the mangoes and dry them.

 Peel and cut mangoes into very thin and long slices removing the stones. Chop garlic very fine and cut ginger into thin and long slices. Cook the mango slices, garlic and ginger in water on a low fire. When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds
and stir until thick and becomes golden.

Remove from the fire, add raisins and mix well. Cool and put in an airtight jar. Store in a cool and dark place.

Green Chutney Recipe

Ingredients:

1 bunch coriander (cilantro) chopped 3-4 green chilies 1 small onion 1 lemon juice 3 tsp sugar A pinch of amchur 2-3 flakes of garlic Salt To Taste red chili powder to taste

How to make coriander chutney :

Mix and blend all ingredients thoroughly in a mixie to make a paste. Add little water if required. Your hari chutney is ready.

MINT CHUTNEY RECIPE

Ingredients:

1 bunch fresh mint leaves 2 green chillies 1 tbsp tamarind pulp

Salt To Taste little water

How to make mint (pudina) chutney :

To make tamarind pulp soak little tamarind in water and keep aside for 2 hours. Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little
water to the pulp.

These days ready made pulp is available in the market. Wash the mint leaves well. Grind it to a smooth paste with green chillies, salt and tamarind juice. You can add water if the mixture is thick.

PEANUT CHUTNEY RECIPE

Ingredients:

1/2 cup peanut 3-4 green chilies few coriander leaves 1 tsp cumin powder Salt To Taste sugar or jaggery as per taste

How to make peanut chutney :

Soak peanuts in little water for half an hour. Shell them and keep aside. Chop the green chilies. Blend the peanuts and chilies. Add salt, sugar or jaggery and cumin powder and mix again. When serving add lemon juice.

SOUTH INDIAN CHUTNEY RECIPE

Ingredients:

120 grams Channa dal 4 teaspoons Ghee 10 Green Chillies (Hari Mirch) 1 Coconut (Narial), fresh 2 teaspoons Whole mustard
How to make south indian chutney:

Fry dal and green chillies until light brown. Grind coconut, fried dal and green chillies finely. Add salt and fried whole mustard in 2 teaspoons of ghee. Serve with Dosa. Sufficient for 12 to 14 persons.

TAMARIND CHUTNEY RECIPE

Ingredients:

200gms Tamarind (Imli) 300gms Jaggery (Gur) grated 2 tsp Roasted cumin (Jeera) Powder 2 tsp Red chili powder Salt To Taste 1 tsp Black salt 1 tsp Garam masala

How to make imli ki chutney (tamarind chutney):

Add 5 cups of water to tamarind and bring to er the flame and cook for 10 minutes. Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi
thick(not too thick)

Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so
check for consistency when using.

TOMATO CHUTNEY RECIPE (Tamatar Ki Chutney)

Ingredients:

6 to 8 large cloves garlic finely chopped 1/4 cup spring onion whites chopped 1 tbsp finely chopped spring onion greens 2 dry red chilies, soaked 1 cup tomatoes, finely chopped 1 tbsp finely chopped coriander 1 tsp oil Salt To Taste
Preparation:

Drain the soaked chillies and chop them finely. Heat the oil, add the onions and garlic and saut over a slow flame for 4 to 5 minutes till
they are lightly brown.

Add the chillies and salt and saut again. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft
and can be mashed lightly.

Cool completely and add the coriander and spring onion greens and mix well. Serve tomato chutney chilled or at room temperature.

indian chutney recipes

Coconut Chutney Recipe - North Indian (fresh)
Ingredients: 3 tbsp. coconut, shredded 1 inch fresh ginger, chopped 1 fresh green chili 1/2 bunch cilantro with stems and root removed fresh lemon juice salt to taste Method: In a food processor or blender add all ingredients into a pesto like sauce.

Coconut Chutney (Thengai Thigayal) Recipe - South Indian (fresh)

Ingredients: 1 cup fresh coconut, shredded 1/2 cup Toor dal dry 1/4 cup Urad dal dry 1/4 cup Channa dal dry 1/4 tsp.tamarind concentrate 1/4 tsp. asafetida

Whole red chilies as per taste upto 3 Salt to taste 2 tsp. cooking oil Method: Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste. Serve with steamed rice or can be served with dosa (rice pancakes).

Tamarind Chutney Recipe (cooked)

Ingredients: 1 cup cleaned tamarind 1/2 cup dates deseeded 1/4 cup sugar 2 cups water 1/2 tsp. red chili powder 1/2 crushed cumin seeds 1 tsp. salt 3/4 cup jaggery Method: Wash the tamarind clean. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan. Soak for a few minutes. Put to boil for about 7-8 minutes. Cool to room temperature. Blend in a electric blender till smooth. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon thinly. Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.

Tomato Chutney Recipe (cooked)

Ingredients: 2 Tbsp. Ghee 1/4 tsp. red chilies 1 tsp. cumin seeds 1 inch ginger minced or pounded in a mortar and pestle 1 inch of cinnamon stick 2 cups coarsely fresh ripe tomatoes 3 Tbsp. jaggery or brown sugar Salt to taste Method: Heat ghee in a large sauce pan over moderate heat. Add the cumin seeds and let sizzle and brown. Add red chilies, ginger and stir fry for a moment. Add the other ingredients. Cook on low for about 20 to 35 minutes. Serve with meals.

Cashew Nut Chutney Recipe (fresh)

Ingredients: - prep time 10 minutes makes a little over 1 cup 1 cup raw cashews bits or halves 1/4 tsp. lemon juice 1 teaspoon salt 1/2-inch piece of peeled fresh ginger root,sliced 1-2 hot green chilies, seeded and chopped up to 1/3 cups water 2 tablespoons chopped fresh coriander Method: Combine the cashews,lemon juice,salt ginger and chilies 1/4 of cup water in a food processor fitted with the metal blade, or a blender, and process until smooth, adding more water as necessary to produce a loose puree. Transfer to a bowl, add the fresh coriander, and serve or cover well and keep refrigerated for up to 3 days. Note: This chutney thickens as it sits. Thin it with water to the desired consistency.

Cilantro Chutney Recipe (fresh)

Ingredients: 1 bunch cilantro, fresh 1 or 2 small green chili, fresh, remove seeds juice of one lime salt to taste 1/2 teaspoon cumin seeds, roasted, ground 1 pinch of black pepper 1 tbsp. coriander powder Method: Dry roast cumin seeds in a hot cast iron frying pan, until they turn brown. Grind into powder. Put all the ingredients into the blender and puree into a paste. Use as little water as necessary. Indian chutney recipes, tamarind chutney recipe, mint chutney recipe, cilantro chutney recipe, tomato chutney recipe, coconut chutney recipe, peanut chutney recipe, onion chutney recipe, mango chutney recipe, fruit chutney recipe,

Onion Chutney Recipe

Ingredients: 1 cup peeled onions chopped 6 -7 cloves garlic 2 tbs channa daal (Bengal Gram) 5 red chilies or as per taste Salt to taste 1 tsp. mustard seeds curry Leaves 1/2 tsp.. tamarind paste
How to make the chutney:

Heat oil, fry chilies, daal, garlic and the onions, till golden brown. Grind with tamarind and salt. Splutter mustard seeds and curry leaves, in oil and pour on top. -------------------------------------------------------------------------------

Tamarind Chutney Recipe

Ingredients: 8 oz. Tamarind (Imli) pods 12 oz.Jaggery (Gur) grated 2 tsp. roasted cumin (Jeera) Powder 1 tsp. red chili powder Salt to taste 1 tsp. black salt 1 tsp. garam masala How to make the chutney: Add 5 cups of water to tamarind and bring to a boil. Simmer for 15 minutes. Strain the tamarind. Cook the tamarind water with jaggery, chilli powder, cumin powder, salt, garam masala and mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick). This chutney will thicken more on cooling so check for consistency when using. --------------------------------------------------------------------------------

Coconut Chutney Recipe

Ingredients: coconut 1 cup (freshly grated) fresh green or red chilies 2 (chopped) garlic 1 clove (optional) water 1 cup Salt as per taste

for seasoning: vegetable oil 1 tsp. black mustard seeds 1 tsp. urad dhal 1 tsp. curry leaf 1 sprig How to make the chutney: Grind all the Ingredients: (except those for seasoning) together. Blend the mixture until it forms a coarse paste. Transfer it to a bowl. Heat the oil and when it is hot, add the mustard seeds and urad dhal. When the seeds start spluttering, add the curry leaves. Quicky stir the mustard seed mixture into the pureed coconut mixture. Tips Serve fresh with dosas, idlis, upma, utthapams, vadas, etc. -------------------------------------------------------------------------------

South Indian Chutney Recipe

Ingredients:
Ingredients: 1 Grated Coconut 100 Gms Channa Dal 2 tsp. Oil 10 Green Chilies 1 tsp. Mustard Small Lump of Tamarind How to make the chutney: Fry dal separately till it becomes light brown. Grind coconut, fried dal, tamarind pulp, salt and green chillies in a mixer. Fry mustard in heated oil and when it splutters, add it to chutney.

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South Indian Tomato Chutney Recipe

Ingredients: Tomato 1 lb Garlic 8-10 cloves Urad dhal 1 tsp. Mustard 1 tsp. Turmeric 1/4 tsp. Oil 8 tbsp Asafoetida 2 pinches Chilli powder 3 tsp. Coriander powder 3 tsp. Salt as per taste How to make the chutney: Cut the tomatoes into cubes and grind them to a fine juicy paste. Grind the garlic to a fine paste. Heat oil in the pan, and prepare the seasoning with mustard, asafoetida,turmeric and urad dal. Since more oil is used it stays fresh and tasty for quite a long time. Add the garlic paste and fry for a few seconds. Pour the tomato juice into the pan and add the chilli powder and salt to taste. Keep stirring the contents till all the water is evaporated and the chutney becomes very thick. Tips: Store in an air tight jar in the refrigerator. --------------------------------------------------------------------------------

Mint Chutney
Ingredients: one bunch of Mint leaves garlic 3 cloves fresh green chillies 3 - 4 tamarind paste 1/2 tsp. sugar 1 1/2 tsp. water 1-2 tsp. (if needed)

salt as per taste How to make the chutney: Wash and clean the mint leaves, then pluck it from its soft stem. Put this leaves in the mixer and half gind it and then softly squeeze out the juice. Again put these half squeezed leaves in the mixer and add all the other remaining Ingredients. Grind it till chutney turns smooth. Tips Mint leaves are good for acidity and helps digestion. -------------------------------------------------------------------------------

Cilantro Chutney Recipe

Ingredients: 1 bunch cilantro leaves - stems removed 1/4 cup lemon juice 2 tablespoons snipped fresh mint leaves or 1 1/2 teaspoons dried mint leaves 1 teaspoon chopped ginger root 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper 1 green jalape?o pepper, seeded 1/2 small onion, cut up
How to make the chutney:

Place all ingredients in blender container or food processor. Cover and blend on high speed, stopping blender to scrape sides occasionally, until smooth, about 1 minute. -------------------------------------------------------------------------------Tomato Chutney Recipe (Tamatar Ki Chutney) Ingredients::
6 to 8 large cloves garlic finely chopped 1/4 cup spring onion whites chopped 1 tbsp finely chopped spring onion greens 2 dry red chilies, soaked 1 cup tomatoes, finely chopped 1 tbsp finely chopped coriander 1 tsp. oil Salt To Taste How to make the chutney: Drain the soaked chillies and chop them finely. Heat the oil, add the onions and garlic and saut? over a slow flame for 4 to 5 minutes till they are lightly brown. Add the chillies and salt and saut? again. Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly. Cool completely and add the coriander and spring onion greens and mix well. Serve tomato chutney chilled or at room temperature.

Ingredients:

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Onion Chutney Recipe

1 cup peeled onions 6 -7 flakes of garlic 2 tbs channa daal (Bengal Gram) 5 red chilies or as per taste Salt As Per Taste 1tsp. mustard seeds curry Leaves little tamarind (Imli) How to make the chutney:: Heat oil, fry chilies, daal, garlic and the onions, till golden brown. Grind with tamarind and salt. Splutter mustard seeds and curry leaves, in oil and pour on top. Serve with paratha or puri.

Peanut Chutney Recipe

Ingredients:

1/2 cup peanut 3-4 green chilies few coriander leaves 1 tsp. cumin powder Salt To Taste sugar or jaggery as per taste How to make the chutney: Soak peanuts in little water for half an hour. Shell them and keep aside. Chop the green chilies. Blend the peanuts and chilies. Add salt, sugar or jaggery and cumin powder and mix again. When serving add lemon juice.

Ingredients::

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Date Chutney Recipe

1/2 kilo Dates (Khajoor) 2 teaspoon fresh Ginger (Adrak), cut into thin long strips 4 teaspoons Salt (Namak) (level) 1 cup Sugar (Cheeni) 6 teaspoons Raisins (Kishmish) 1 1/2 cups or 2 cups Vinegar (Sirka) 1/4 cup blanched Almonds (Badam) 2 Cloves (Lavang) 2 big Cardamoms (Elaichi Moti) 1/4 teaspoon ground Cinnamon (Dalchini) 1/4 teaspoon Red chili pepper (Lal Mirchi) How to make the chutney: Stone the dates and cut them in halves. Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender. Now add sugar and cook until the mixture thickens. Remove from the fire, add raisins, almonds slit into halves and stir well. While the chutney is hot pour into clean jars and cork tightly. Serve after 4 days.

Ingredients:

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Garlic Chutney Recipe

4 garlic pods 20 red chillies, roasted 2 cups grated coconut 4 tsp. oil a little tamarind Salt To Taste How to make the chutney: Saut? the garlic, coconut in oil. Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining. Then grind the saute mixture with roasted red chillies and tamarind pulp. Add the garlic and salt and grind once again to a smooth paste.

Ingredients:

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Mango Chutney Recipe

100 grams sultanas (dried golden raisins) 8 peeled and diced small mangoes (firm fleshed) 400 grams brown sugar 1 liter brown vinegar 4 small onions, finely chopped 1 teaspoon cayenne pepper 1 teaspoon salt 4 cloves ? teaspoon ground ginger How to make the chutney: Place all ingredients into a stainless steel pot. Bring to the boil, stirring constantly. On a low heat, allow the mixture to simmer uncovered for around two hours, or until the mixture thickens. Stir occasionally. Allow to cool, then pour into clean glass jars. Allow to cool and then seal.

Ingredients:

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Dried Fruit Chutney Recipe

1 cup dried pears, chopped 1 cup dried apricots, chopped

1 cup dates, chopped 1 cup dried apples chopped 1 cup sultanas (golden raisins) 1 liter water ? liter cider vinegar 1 ? cup brown sugar generous pinch of chili powder pinch of turmeric pinch of freshly grated nutmeg pinch of ground ginger 3 cloves garlic, crushed How to make the chutney: Place the fruit in a large bowl and cover with the water. Cover the bowl and leave it overnight. Do not drain, transfer the fruit mixture and add the remaining ingredients in a large saucepan. Bring to the boil, stirring all the while until the sugar dissolves. Simmer uncovered over a low heat for about 2 hours or until thick, stirring occasionally. Decant into clean glass jars and allow to cool, then seal the jars. Serve with curry dishes. How to Sterilize and Seal Glass Jars: Wash the jars and lids in hot, soapy water. Place the damp jars upside down in a cold oven and turn it to 160 Celsius. Allow the oven to heat up and leave the jars in for a few minutes. The heat will sterilize the jars. In the meantime, place the lids in a small saucepan of water and bring to the boil. Boil for 5 minutes, after which the lids are ready to use.

Andra Chutneys Kothamali kaaram

Ingredients Kothamalli ( coriander leaves ) ( cut finely ) - 3 cups Tamarind - a lemon sized ball Red chilli - 2 Coriander seeds - 1/2 tsp Asafoetida - a pinch Salt - as needed Oil - as needed Method 1. Heat oil in a frying pan. 2. Fry coriander seeds, red chilli, tamarind, kothamalli, one by one and set aside. 3. Grind coriander seeds, red chilli, tamarind, kothamalli,with asafoetida, salt, a little water to a paste and set aside. 4. This kaaram can be stored for a week. Bitter Gourd Chutney Ingredients: 1/2 cup Bitter gourd 1/2 cup fresh Coconut 1/2 tbsp chopped Onion 3 Red chilies 1/4 tsp Tamarind juice 1-2 tsp Oil Salt to taste

Method: 1.Cut the bitter gourd into small pieces. 2.Sprinkle the gourd with salt and keep aside for about 20-25 minutes. 3.Squeeze the pieces with hand to remove the water. 4.In a pan, heat oil and fry the bitter gourd over medium heat until turns to crispy. 5.Grind the coconut with red chilies and tamarind into paste like chutney consistency. 6.Mix the onion with salt and before serving, add the gourd and onion with coconut paste, mix well. 7.Serve with the rice. Green Tomato Pachadi

Ingredients: 4 Green unripe firm tomatoes 1 tbsp roasted groundnuts powdered 4-5 green chillies chopped 1 tsp cumene seeds 1 tsp sugar Salt as per taste 1 tsp oil Method: Chop the tomatoes. Heat oil in a pan. Add cumin,green chillies,tomatoes. Saute for few minutes. Cook till the tomatoes are littlesoft. Cool the mixture. Add the groundnut powder, salt and sugar. Grind the mixture, add water if required. Mamadi Kobari Pachadi
Grated Raw Green Curd Cumin seeds mango coconut pulp (pachhi chilies (jilakarra) 3 1 mamidi gujju) 1 1 cup cup 5 spoons spoon

Musterd Salt Dry Oil -2 spoons

seeds

(aavalu) to

spoon taste

red

chilies

Mamidi Kobbari Pachadi Recipe Making Procedure

1. Grind grated coconut and green chillies into a smooth paste. 2. Take a thick bottomed pan and boil raw mango pulp by adding 1 cup of water on low flame. 3. Now add curd to the boiling pulp and mix well. 4. Finally add the coconut and chilli paste, cook well and off the stove. 5. Heat oil in a pan and add cumin seeds, musterd seeds, red chillies and turmeric. Let them pop. 6. Finally add this to the above made chutney. 7. Delicious mamidi kobbari pachadi is ready to serve.

Coriander Onion Chutney

Coriander Onion Green Lemon Oil Cumin Mustard Salt to taste seeds seeds juice or (jeera) (avalu) chillies tamarind pulp 2 1 1 leaves 1 1 cup 1 4 spoon spoons spoon spoon

Coriander Onion Chutney Recipe Making Procedure

1. Clean and chop the coriander, green chillies and onion. 2. Heat a spoon oil and fry the green chillies and onions in it.

3. Make a fine chutney with fried chillies, onions, salt, tamarind or lemon juice and chopped coriander in the mixie. 4. Now heat the oil, add cumin seeds and mustard seeds into it and let them pop. 5. Finally add this tampering to the above made chutney and mix well. 6. Yummy coriander onion chutney is now ready to serve.

Onion Tomato Chutney

Onions Tomatoes Red Salt Cumin Mustered Dry Oil 2 spoons red seeds seeds chili chopped chopped powder to (Jilakarra) (Avalu) chillies broken 1 1 1 2 2 cup cups spoons taste spoon spoon 2

Onion Tomato Chutney Andhra Style Recipe Making Procedure

1. Heat a frying pan by adding 1 spoon of oil in it. 2. Fry onions till they turn to brown, then add tomatoes and fry till they become soft. 3. Off the stove and allow them to cool. 4. Mean while, heat a small pan by adding a spoon of oil. 5. Add cumin seeds, mustered seeds and red chillies, let them pop and keep it aside. 6. Grind the fried and cooled onions and tomatoes along with salt and chili powder. 7. Finally mix the chutney with the above tampering. 8. Delicious onion tomato chutney andhra style is ready to taste.

Gongura Roti Pachadi

Gongura Green Onion pieces chillies cup Tamarind 1 small cup 4-5 piece

Ground Oil Avalu Minappapu Senagapappu

nuts

cup

Salt 2

as

per

taste spoons

(Mustard (urad (Chenna

seeds)dal) dal) -

1 1 1

tea tea tea

spoon spoon spoon

Red dry chillies (broken) - 3

Andhra Gongura Roti Pachadi Recipe Making Procedure

1. Roast the ground nuts in a pan and allow them to cool. Heat oil the same pan and fry Gongura, onions and green chillies for few minutes and allow them to cool. 2. Now prepare roti pachadi by grinding Tamarind, ground nuts, salt, fried Gongura, onions and green chillies. 3. Heat the oil in a pan and add Avalu,Minappapu, Senagapappu and Red dry chillies allow them to pop. 4. Add this tempering to the above made gongura pachadi and mix well. 5. Delicious andhra gongura roti pachadi is ready to taste and serve..

Mamadi Thurumu Pachadi

Mamidikaya Red Menthi Salt Oil Jilakarra Senaga Minapappu Red Avalu Inguva - spoon chillies pappu broken podi chill (Fenugreek powder seeds to 1 powder) 1 1 spoon spoon taste spoon spoon spoon spoon 2 spoon

Mamidi Turumu Pachadi Recipe Making Procedure

1. Clean and grate the mamidikaya into a bowl and keep it a side. 2. Heat the oil in a pan, add jilakarra, Senaga pappu, Minapappu, Red chillies, Avalu and Inguva. 3. Now add the grated mango, Menthi podi, Salt and Red chill powder. 4. Stir this for a few seconds and turn off the stove. 5. Delicious Mamidi Turumu Pachadi is ready to taste now, this goes well with ghee and rice. Ingredients for Dondakaya Kobbari Pachadi: Dondakaya chopped- 1 cup Fresh coconut powder 1 cup Green chillies - 5 Tamarind small pice Cumin seeds 2 tea spoons Garlic cloves 10 Salt for taste Turmeric powder 1 spoon Curry leaves -10 Oil 2 spoons Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 8 Black gram (urad dal-husked) - 1 tea spoon Coriander chopped cup

Dondakaya Kobbari Pachadi Recipe Making Procedure

1. Preparation of Dondakaya Kobbari Pachadi:

2. Fry the Dondakaya pieces and Green chilies in a pan of hot oil. 3. Make a fine paste with Green chilies, Cumin seeds, Garlic cloves, Tamarind and salt in mixie. 4. Now add fried Dondakaya pieces and Fresh coconut powder and grind once dont make it paste. 5. Prepare a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies, Hing and Cumin seeds into oil and fry them. 6. Add the tempering with the above Chutney. 7. Finally garnish the Dondakaya Kobbari Pachadi with Coriander and serve this along with dosa and idli.

Dondakaya Roti Pachadi:

Dondakaya chopped- 1 cups Ground nuts 1 cup Green chillies 4 Sesame seeds kg Salt- for taste Tamarind small piece Oil- 4 spoons Turmeric - 1pinch Cumin seeds - 1 tea spoon Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 8 Black gram (urad dal-husked) - 1 tea spoon Coriander leaves cup

Dondakaya Roti Pachadi Recipe Making Procedure

1. Preparation of Dondakaya Roti Pachadi:

2. Take a pan and add oil into to heat. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, Cumin seeds and Sesame seeds to fry. 3. In the other pan add Ground nuts and fry them well. 4. Now take a pan, add oil and heat it. Add Dondakaya chopped and green chillies fry them. 5. Now grind the cooled temparing in the mixie into paste and next add fried Ground nuts and grind again. 6. Add Dondakaya chopped, green chillies, Salt and Tamarind to the mixture and grind again. Add oil Chenna dal and curry leaves in a hot pan and fry them. Add this to the ground paste and mix well. Garnish Dondakaya Roti Pachadi with Coriander leaves.

Vankaya Dondakaya Pachadi:

Dondakaya chopped- 1 cups Vankaya 1 cup Green chilies- 4 Curry leaves- 10 Salt to taste 2 tbsp Oil Mustard seeds- 1 tea spoon Cumin seeds - 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken)- 3 Black gram (urad dal-husked) - 1 tea spoon Hing pinch

Vankaya Dondakaya Pachadi Recipe Making Procedure

1. Preparation of Vankaya Dondakaya Pachadi:

2. Heat a pan and add oil to Fry Dondakaya pieces, Vankaya pieces and Green chilies. 3. Allow them to cool for few minutes and make a fine paste in mixie by adding Salt. 4. Add water into it, if you feel necessary. 5. Make a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies, Hing and Cumin seeds into oil and fry them. 6. Mix the tempering with the above Chutney. 7. Tasty Vankaya Dondakaya Pachadi is ready you can taste this with ghee and rice.

Dondakaya Chutney Andhra:

Dondakaya chopped- 1 cups Green chillies 4 Sesame seeds kg Salt- for taste Tamarind small piece Oil- 4 spoons Turmeric - 1pinch Cumin seeds - 1 tea spoon Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 8 Black gram (urad dal-husked) - 1 tea spoon Coriander leaves cup

Dondakaya Chutney Andhra Recipe Making Procedure

1. Preparation of Dondakaya Chutney Andhra: 2. Take a pan and add oil into to heat. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, Cumin seeds and Sesame seeds to fry. 3. Allow it to cool. Now take a pan, add oil and heat it. Add Dondakaya chopped and green chillies fry them.

4. Now grind the cooled temparing in the mixie into paste and next add fried Dondakaya chopped, green chillies, Salt and Tamarind and make paste. In a pan add oil Chenna dal and curry leaves and fry them. Add this to the ground paste and mix well. Take Dondakaya Chutney Andhra into serving bowl and garnish with Coriander leaves.

Dondakaya Tomato Pachadi:

Dondakaya chopped: 2 cups Onions chopped 1/2 cup Tomato chopped 2 cups Green chillies- 4 Curry leaves- 10 Salt to taste 4 tbsp Oil 1 pinch turmeric (optional) Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken)- 3 Black gram (urad dal-husked)- 1 tea spoon

Dondakaya Tomato Pachadi Recipe Making Procedure

1. Preparation of Dondakaya Tomato Pachadi: 2. In a pan add 2 spoons of oil and heat it till the oil becomes hot. 3. Add Onions chopped and fry till it becomes golden red. Put Tomato chopped, green chillies and fry well. 4. Through Dondakaya pieces and fry them until raw flavor for 5 minutes. 5. Now grind all the fried ingredients by adding salt. 6. In the same pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry.

7. Add the tampering to the grinder mixture and mix evenly. Serve this Dondakaya Tomato Pachadi along with rice.

Bendakaya Perugu Pachadi:

Bendakaya chopped 1 cup Curd: 1 1/2 cup Green Chilies paste - spoon Ginger and garlic paste 1 spoon Oil- 4 spoons Turmeric - 1pinch Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Cumin seeds - 1 tea spoon Red dry chillies (broken) - 3 Black gram (urad dal-husked) - 1 tea spoon Curry leaves- 10 Hing pinch Coriander leaves chopped

Bendakaya Perugu Pachadi Recipe Making Procedure

1. Preparation of Bendakaya Perugu Pachadi: 2. Add salt and fresh Coriander leaves into the curd. 3. Now fry Bendakaya chopped in oil and let them cool, after that add this to the curd. 4. Take pan pour oil and heat it. Add Mustard seeds, Chenna dal, Cumin seeds, Black gram, Red dry chillies, Curry leaves, hing and Turmeric into oil and fry them. 5. Add Ginger garlic paste and Green Chilies paste and fry them. 6. Now add this to the curd and mix well. 7. Bendakaya Perugu Pachadi goes well with biryani and fried rice.

Dosakaya Vankaya Tomato Pachadi:

Dosakaya chopped- 1 cups Vankaya chopped- 1 cups Tomatoes chopped- 1 cups Green chilies- 6 Curry leaves- 10 Salt to taste 2 tbsp Oil Mustard seeds- 1 tea spoon Cumin seeds - 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken)- 3 Black gram (urad dal-husked) - 1 tea spoon Hing pinch

Dosakaya Vankaya Tomato Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Vankaya Tomato Pachadi: 2. Heat the oil in a pan to Fry Dosakaya pieces, Vankaya pieces, Tomatoes pieces and Green chilies. 3. Now allow the fried pieces to cool for few minutes. Prepare a fine paste of fried Dosakaya pieces, Vankaya pieces, Tomatoes pieces and Green chilies in mixie by adding Salt. 4. If you feel necessary you can add water to it. 5. Make a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies and Cumin seeds into oil and fry them. 6. Mix this tempering with the above gridded Pachadi paste. 7. Now tasty Dosakaya Vankaya Tomato Pachadi is ready to taste.

Dosakaya Tomato Pachadi:

Dosakaya chopped- 1 cups Tomatoes 1 cup Green chilies- 4 Curry leaves- 10 Salt to taste 2 tbsp Oil Mustard seeds- 1 tea spoon Cumin seeds - 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken)- 3 Black gram (urad dal-husked) - 1 tea spoon Hing pinch

Dosakaya Tomato Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Tomato Pachadi: 2. In a pan add oil to Fry Dosakaya pieces, Tomatoes pieces and Green chilies. 3. Allow them to cool for few minutes and make a fine paste in mixie by adding Salt. 4. You can add water into it, if you feel necessary. 5. Prepare a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies and Cumin seeds into oil and fry them. 6. Mix this tempering with the above Pachadi paste. 7. Now tasty Dosakaya Tomato Pachadi is ready you can eat this with steamed rice.

Dosakaya Kobbari Pachadi:

Dosakaya chopped- 1 cups Fresh coconut pieces 1 cup Tomatoes 2 Green chilies- 4

Curry leaves- 10 Salt to taste 2 tbsp Oil Mustard seeds- 1 tea spoon Cumin seeds - 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies(broken)- 3 Black gram (urad dal-husked) - 1 tea spoon Hing pinch

Dosakaya Kobbari Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Kobbari Pachadi: 2. Fry Dosakaya pieces, Tomatoes pieces and Green chilies in a pan of oil. 3. Allow them to cool for few minutes and make a fine paste by adding Fresh coconut pieces and Salt. 4. Add water into it if you feel necessary. Prepare a tempering by Mustard seeds, Chenna dal, Black gram, Red dry chillies and Cumin seeds into oil and fry them. 5. Mix this tempering with the above smooth fine paste. 6. Now tasty Dosakaya Kobbari Pachadi is ready to serve.

Dosakaya Chuntakaya Chutney :

Dosakaya chopped- 1 cups Chuntakaya tokku 2 spoons Green chillies- 4 Curry leaves- 10 Salt to taste 2 tbsp Oil Ginger small pieces Mustard seeds- 1 tea spoon Cumin seeds - 1 tea spoon

Chenna dal- 1 tea spoon Red dry chillies(broken)- 3 Black gram (urad dal-husked) - 1 tea spoon Hing pinch

Dosakaya Chintakaya Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Chutney: 2. Take pan pour oil and heat it. Add Mustard seeds, Chenna dal, Black gram, Red dry chillies, Cumin seeds, Ginger into oil and fry them. 3. Now put all the above ingredients in the jar, add Green chillies, Salt and Chuntakaya tokku also into it and make a paste. 4. Peal and Cut the Dosakaya into small pieces and mix the above paste with these small pieces. 5. Yummy Dosakaya Chintakaya Pachadi is ready to taste.

Dosakaya Chutney :
Dosakaya chopped: 2 cups Onions chopped 1 cup Tomato chopped 1 cup Green chillies- 4 Curry leaves- 10 Salt to taste 2 tbsp Oil 1 pinch turmeric (optional) Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies(broken)- 3 Black gram (urad dal-husked) - 1 tea spoon

Dosakaya Chutney Recipe Making Procedure

1. Preparation of Dosakaya Chutney: 2. Take a pan, add oil into it. Heat till the oil becomes hot. 3. Add Onions chopped, green chillies and Dosakaya pieces and fry them. 4. Lastly Add Tomato pieces and fry them for 2 minutes. 5. Now grind all the fried ingredients by adding salt. 6. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry. 7. Add this to the grinded mixture and mix evenly. 8. Now Dosakaya Chutney is prepared serve this along with rice or roti.

Dosakaya Brinjal Pachadi:

Dosakaya chopped: 2 cups Brinjal 1 cup Onions 1 Raw Tomato 1 Green chillies- 5 Curry leaves- 10 Salt to taste Oil - 2 tbsp Turmeric (optional) - 1 pinch Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 3 Black gram (urad dal-husked) - 1 tea spoon

Dosakaya Brinjal Pachadi Recipe Making Procedure

1. Preparation of Dosakaya Brinjal Pachadi:

2. Take a pan and add oil into it heat till oil becomes hot. 3. Add Onions chopped and green chillies fry till it becomes golden red. 4. Put Dosakaya and Brinjal chopped pieces, green chillies and tomato and fry well. 5. After fry, allow them to cool, now grind all the fried ingredients by adding salt. 6. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry. 7. Add this to the grinded chutney mixture and mix evenly. 8. Take Dosakaya Brinjal Pachadi Andhra into serving bowl and garnish with curry leaves. 9. Serve Dosakaya Brinjal Pachadi along with steamed rice and ghee.

Vankaya Perugu Pachadi Andhra:

Vankaya chopped finely - 1 Cup Plain curd - 2 Cups Onion chopped - 1 Small Tomato chopped 2 Green Chiles chopped 2 Garlic paste - 1 spoon Oil - 3 spoons Turmeric Powder 1 spoon Salt to taste Mustard Seeds 1 spoon Cumin Seeds 1 spoon Urad Dal 1 spoon Broken Dried Red Chiles 3 4 Asafoetida 1 pinch Curry Leaves 10

Vankaya Perugu Pachadi Andhra Recipe Making Procedure

1. Preparation of Vankaya Perugu Pachadi Andhra: 2. Take pan pour oil and heat it. Add Mustard seeds, Chenna dal, Black gram, Red dry chillies, Sesam powder, Curry leaves and Turmeric into oil and fry them. 3. Fry till the onion turn to golden red. Then add vankaya pieces and fry till they become soft. 4. Now add the chopped tomatoes into the oil and fry. 5. Off the stove when the leaves become soft and smooth and let it cool for room temperature. 6. Mix the curd in a bowl with salt and add to the above cooled mixture. 7. . Stir well and serve Vankaya Perugu Pachadi Andhra with fried rice or with plane rice.

Coconut tomato chutney:

Fresh coconut pieces: 2 cups Tomato chopped 2 cups green chillies- 5 curry leaves- 10 Salt to taste 2 tbsp Oil 1 pinch turmeric (optional) Mustard seeds- 1 tea spoon chenna dal- 1 tea spoon red dry chillies(broken)- 3 black gram(urad dal-husked)- 1 tea spoon sesam powder - 1 tea spoon

Coconut tomato chutney Recipe Making Procedure

1. Preparation of Coconut tomato chutney: 2. Take a pan and add oil into it heat till oil becomes hot.

3. Put Tomato pieces, green chillies and fry well. 4. Now grind all the fried ingradiants along with the pieces of coconut by adding salt. 5. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry. 6. Add this to the grinded Coconut tomato chutney and mix evenly. 7. Take Coconut tomato chutney into serving bowl and garnish with curry leaves. 8. This tastes superb along with rice or idli or dosa or puri.

Tomato roti pachadi:

Onions chopped 1/2 cup Tomato chopped 2 cup green chillies- 4 curry leaves- 10 Salt to taste 2 tbsp Oil 1 pinch turmeric (optional) Mustard seeds- 1 tea spoon chenna dal- 1 tea spoon red dry chillies(broken)- 3 black gram(urad dal-husked)- 1 tea spoon sesam powder - 1 tea spoon

Tomato Roti Pachadi Recipe Making Procedure

1. Preparation of Tomato roti pachadi: 2. Take a pan and add oil into it heat till oil becomes hot. 3. Add Onions chopped and fry till it becomes golden red. Put Tomato chopped, green chillies and fry well. 4. Now grind all the fried ingredients by adding salt better in a rolu.

5. Now take a pan, add oil and heat it. Add mustard seeds, red dry chillies, black gram, chenna dal, turmeric, curry leaves and sesame powder to fry. 6. Add this to the grind-ed mixture and mix evenly. 7. Take Tomato roti pachadi into serving bowl and garnish with curry leaves. 8. Serve Tomato roti pachadi along with rice, dosa, idli or roti.

Sweet ginger chutney:

Ginger pieces - half cup Tamarind pulp 1 cup Red chilies 10 to 11 Fenugreek seeds - 2 spoons Mustard seeds - 2 spoons Black gram 2 spoons Jaggery half cup Salt- for taste Turmeric powder 1 spoon Asafetida 2 pinch Curry leaves hand full

Sweet ginger chutney Recipe Making Procedure

1. Preparation of Sweet ginger chutney: 2. Light the stove and heat the oil in a pan. 3. Add Fenugreek seeds and Mustard seeds in the oil and fry till they turn to golden brown. 4. Now add Black gram, red chillies, Asafetida and Curry leaves now fry them and switch off the stove. 5. Take a mixie jar and add the fried ingredients by removing oil and also add Ginger pieces, Tamarind pulp, Turmeric powder and salt. 6. Grind this into smooth paste and add the remaining oil into this paste.

7. Sweet ginger chutney is now redy to taste, take this into serving bowl. 8. Sweet ginger chutney tastes yummy along with idli, dosa and rice.

Ulligadda karam:
Onions: 4 Red chilli powder: 4 spoons Salt- for tate Oil- 4 spoons Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 3 Black gram (urad dal-husked) - 1 tea spoon Sesam powder - 1 tea spoon

Ulligadda karam Recipe Making Procedure

1. Preparation of ulligadda karam: 2. Clean the onions and cut this into slices. 3. Grind the onions into paste by adding Red chilli powder and salt. 4. Take pan pour oil and heat it. Add Mustard seeds, Chenna dal, Black gram, Red dry chillies, Sesam powder and Curry leaves into oil and fry them. 5. Add the grinded paste and fry it till the raw flavour disappears. 6. Take ulligadda karam into a serving bowl and garnish with coriander. 7. Now ulligadda karam is ready to taste it tastes good along with dosa, roti and rice.

Tomato Vankaya pachadi:

Tomato 4 vankaya - 4 Green chillies - 5 Curry leaves- 10

Cumin seeds 100 grms Salt to taste Oil - 2 tbsp Turmeric (optional) - 1 pinch Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 3 Black gram (urad dal-husked) - 1 tea spoon Sesam powder - 1 tea spoon Coriander chopped for garnish Asafetida - pinch

Tomato Vankaya Pachadi Recipe Making Procedure

1. Preparation of Tomato pudina pachadi: 2. Heat the oil in a pan, put the chopped vankaya and on medium flame fry till the rawness goes. 3. Add chopped tomato and chilies in it and fry for 5 minuts by closing the lid till water evaporates. Remove and cool. 4. Now take oil and add the cumin seeds and urad dal and allow it to turn red. 5. Grind the cumin-urad dal-green in the mixie. 6. Then add the fried tomatoes, vankayalu, chillis and salt grind into paste adding a 23 spoons of water. 7. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli, turmeric and curry leaves and fry for a few secs. 8. Add this to the grinded paste now Tomato vankaya pachadi is ready, take this into serving bowl. 9. Tomato vankaya pachadi is ready to taste. This goes well along with rice, roti and dosa.

Tomato pudina pachadi:

Tomato chopped 4 Pudina leaves - 1 cup Green chillies grind paste - 2 spoons Curry leaves- 10 Cumin seeds 100 grms Salt to taste Oil - 2 tbsp Turmeric (optional) - 1 pinch Mustard seeds- 1 tea spoon Chenna dal- 1 tea spoon Red dry chillies (broken) - 3 Black gram (urad dal-husked) - 1 tea spoon Sesam powder - 1 tea spoon Coriander chopped for garnish Asafetida - p

Tomato Pudina Pachadi Recipe Making Procedure

1. Preparation of Tomato pudina pachadi: 2. Heat the oil in a pan, put the chopped tomatoes and on medium flame fry till the rawness of tomato disappears and water evaporates. Remove and cool. 3. Now take oil and add the cumin seeds and urad dal and allow it to turn red. Add the slit green challis and fry them. 4. Next add the chopped coriander and pudina leaves for 2 mts in the oil. Remove and keep aside. 5. Grind the cumin-urad dal-green chillis-mint-coriander leaves in the mixie. 6. Then add the sauted tomatoes and salt grind into paste adding a 2-3 tbsps of water. Take this into a bowl.

7. Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the dry red chilli, turmeric and curry leaves and fry for a few secs. 8. Finally add the asafoetida and immediately add this to the pudina pachadi. 9. Now tomato pudina pachadi is ready, garnish it with coriander leaves. 10. Serve this along with idlis, dosas and rice.

Kandi pappu pachadi

Kandi pappu/red gram - 1/2 cup Cumin seeds - 3/4 spoon Minappa pappu 1 spoon Dry red chilies - 3-4 Garlic flakes - 3-4 pieces Tamarind small piece Oil - 3-4 spoons Salt to taste Mustard seeds - 1/2 spoon Curry leaves - 10 -12

Kandi pappu pachadi Recipe Making Procedure

1. Preparation of Kandi pachadi: 2. Heat a tsp of oil in a pan, add the red gram and roast it on low to medium flame till slightly red in color. 3. Remove the fried kandi pappu from pan and Keep it aside. 4. In the same pan, add another tsp of oil, add cumin seeds and roast them for one minute, add the split gram and stir fry for another two minutes. 5. Next add red chilies and fry them for half a minute on low heat. Remove from pan and cool. 6. Once cool, grind red gram, raw garlic, fried chilies, cumin seeds, split gram, tamarind and salt to a coarse paste by adding very little water (few spoons).

7. Heat oil in a pan, add the mustard seeds and let them pop. 8. Add the split black gram and let it brown. Add the curry leaves and toss them for a few seconds till the flavors come out. 9. Turn off heat and add this to the kandi pachadi and mix well. 10. Take this into serving bowl garnish with curry leaves. 11. Serve with hot steamed rice, ghee and raw onions. It also tastes good along with dosa and idli.

Pudina Chutney Recipe

Pudina Leaves 1 cup r 1 bunch Raw Mango - 1/2 Cleaned, Peeled, Chopped Sesame Seeds - 100 grams Green Chillies/Red Chillies 5-6 Oil 2-4 Table Spoons Mustard Seeds - 1/2 Table Spoon Cumin Seeds - 1/2 Table Spoon Chana dal - 1-2 Table Spoons Asafoetida - a pinch

Pudina Chutney Recipe Making Procedure

1. Take a pan. Put Oil in it. Let the oil get heated. 2. Add Mustard seeds, Cumin seeds, Asafoetida, green chillies and Chana dal. let chana dal is roasted a little bit. 3. Add Mango and fry for a minute. 4. Then add pudina leaves. Fry to 2-5 minutes and turn off stove. 5. Let the mixture cool and grind them.

Cabbage Tomato Chutney recipe

Cabbage-half tomatoes-5-10 tamrind oil, sanagapappu,mustard seeds,mentulu, curryleaves, asfoetida,red chillies, garlic (3/4)_ for seasoning salt

Cabbage Tomato Chutney Recipe Making Procedure

1. Cut cabbage into medium pieces and fry in 2/3tsp of oil until half cooked and put aside. Cut tomatoes and fry in 2 tsps oil along with tamrind until all the water is evaporated. In a pan heat two spoons oil and put mustard seeds and then put remaining ingredients for seasoning. In mixer put the cabbage and tomatoes and salt (as required)and make paste, coarseness as per needed and in the end put the seasoning and grind for three to four seconds such that the seasoning appears in the chutney. The delicious chutney can be served with rice.

Corriander Chutney recipe

bunch of Corriander salt tamarind pulp sugar or jaggery Seasoning: 2tbs urad dal 1 tbs avalu 1 tbs jeera

2 redchillis curry leaves(optional)

Corriander Chutney Recipe Making Procedure

1. Cut the coriander leaves and clean it with water and keep a side. 2. Take a pan,add oil and heat it,when oil is heated add the seasoning ingredients and fry them well, and remove from pan. In tht remaining oil add coriander leaves and fry them. 3. Grind the seasoning ingredients first and after making it paste add coriander leaves.To this mixture add tamarind pulp and grind it again. 4. Add sugar or joggery as per u'r taste to this mixture and u'r coriander chutney is ready.

Senagapappu Pachadi ChanaDal

ChanaDal 1Cup RedChilli 4 Tamarind Pinch Mustard, Jeera 1 tbl spoon Salt to taste

Senagapappu Pachadi ChanaDal Recipe Making Procedure

1. Heat a pan, and add Chana Dal, Red Chillis, Mustard and Jeera and fry on low heat. Stir occasionally until Chana turns light brown. 2. Then add the above mixture to Mixie, along with a pinch of Tamarind and salt to taste (half spoon) and grind it by adding little water. 3. The Chutney is ready and good with Rice, Idle, and Dosa. Same kind of Chutney can be made with Toor Dal also. 4. Good when u need some tongue treatment (spice up ur food)

Chintakaya Pachadi Green Tamarind Pickle:

Chintakayalu-5 Green chillis chillis-2 seasoning : 2 tbs chanadal 1 tbs jeera 1 tbs avalu 1 tbs inguva redchillis-4 curry leaves salt

Chintakaya Pachadi Green Tamarind Pickle Recipe Making Procedure

1. Preparation of Chintakaya Pachadi Green Tamarind Pickle: 2. Clean the chintakayalu and dry them with out any water. 3. Grind chintakayalu, green chillis and salt into paste and keep it aside. 4. Take a pan with oil and heat it. 5. Add Chanadal, jeera, avalu, inguva, red chillies and curry leaves, fry them. 6. Mix this tempering evenly with the paste of chintakayalu. 7. Tasty chintakaya pachadi is ready. 8. Chintakaya pachadi recipe goes well with rice and ghee.

Beerakaaya Pachadhi recipe

Beerakaaya - 1 Red Chillies - 3 Sasema Seeds - 1/2 Cup Turmaric - 1/2 Teaspoon Tamerind - According to your taste

Salt Oil - 2 TableSpoons Seasonals Cumin Seeds - 1/2 teaspoon Mustered Seeds - 1/2 TeaSpoon Urad Daal - 1/2 TeaSpoon Res Chilli - 1 Curry Leaves - 10

Beerakaaya Pachadhi Recipe Making Procedure

1. 1. Take dry Pan fry it Sasema Seeds and Red Chillies. After fry transfer another plate. Keep it cool. After that make it Powder. 2. 2. Cut Beerakaaya 1/2 inch peaces. fry this beerakaaya mukkalu with 2tablespoons oil. After fry add tamerind, turmaric & salt. Keep it cool. 3. 3. Griand it cooked beerakaaya and add Sasema Powder 4. 4. Finally add seasonals

Allam Perugu Pachadi recipe

Ginger/allam greenc hillies curd mustard seeds red chillies curry leaves hing

Allam Perugu Pachadi Recipe Making Procedure

1. Peel and slice ginger 2. grind ginger and green chillies with little water. 3. add salt and add the seasonings(mustard, red chillies,curry leaves,hing).now add all these to the curd. It is tasty with rice.

Pudina Pachadi recipe

Pudina/mint-1 bunch redchillies-2 tamarind-according to your taste salt. mustard seeds

Pudina Pachadi Recipe Making Procedure

1. Separate all the leaves,wash them and wipe them with a dry cloth. 2. now take a pan and put a spoon of oil.add these leaves along with redchillies and tamarind.let the leaves turn brown in color.it takes a while. 3. after the leaves cool down grind along with some salt and with very little water. 4. now add the seasonings.

Mullangi Pachadi recipe

Ingredients for Mullangi Pachadi: Mullangi-2 Green chillies - 9 Lemon size of tamarind Onion-1 1 table spoon of Avalu and Jeelakarra (Mustardseeds & Jeera) 1/2 table spoon of Turmeric powder 2 table spoons of Oil

Mullangi Pachadi Recipe Making Procedure

1. Preparation of Mullangi Pachadi: 2. Clean and cut Mullangi into small pieces. 3. Heat a pan with 2 spoons of oil and fry Mullangi pieces and Green chillies. Now grind fried mullangi pieces, Green chillies and tamarind into paste. 4. Take a pan, pour oil and heat it. Add Mustard seeds or Avalu , jeera and turmeric powder. 5. Then finally add mullangi paste along with salt. Then fry it for 4 minutes. 6. Yummy Mullangi Pachadi is ready to taste.

Onion Chutney recipe

3 big onions small lime size tamrind 5 to 6 green chillies

Onion Chutney Recipe Making Procedure

1. Put oil in a pan add some jeera and minappappu onions and green chillies fry them until onions turn brown. Switch off the stove and add tamrind to it it becomes soft with the heat. 2. Blend the above ingredients with salt and very lil water Add thadka , with mustard ,jeera ,curryleavesand hing. 3. Goes well with rice and rotis also

Methi Chutney recipe

Methi-1 bunch Green Chillies-2 Tamarind-1Table spoon Salt

For seasoning: Red chillies-1 Jeera,Uraddal,Channa dal,mustard seeds,Garlic

Methi Chutney Recipe Making Procedure

1. Seperate all the leaves and wash them. 2. Take a pan and put some oil and fry the leaves along with Green chillies and tamarind for 5 min. Cool it for a while and grind them with salt and little water. 3. Season it later. This is very good for Sugar patients.

Hot Tomato Methi Chutney recipe

1/2 kg Tomatoes 1/4 Cup Fresh methi 10 Green chilles Tamarind-lemon sized 1 tsp Cumin 1 tsp Mustard 1/2 tsp Turmeric 1/2 tsp Red chillie powder Salt to taste Oli-4 tbsp

Hot Tomato Methi Chutney Recipe Making Procedure

1. Heat the oil.Fry the methi till all the watery content is lost. 2. Try to cover the pan with lid to avoid spluttering on the face. 3. Now add the chopped tomatoes and the tamarind.Later add turmeric and chillie powder. 4. After the tomatoes are half cooked add the green chillies.

5. Cook on a medium flame till u see oil floating. 6. Allow it to cool.Add salt and grind to a rough paste. 7. Season with cumin, mustard and curry leaves.

Capsicum Chutney recipe

50g Green Chilly(finely chopped) 100g Capsicum(chopped ) 2 tsp Methi Powder 4 tsp Mustard powder 1/2 tspTurmeric powder 1 tsp Vamu 1/8 tsp Hing 10tsbp Oil Refind (or) til Oil 50 ml Lemon Juice 1/2 tspChilly Powder

Capsicum Chutney Recipe Making Procedure

1. Mix all the above Ingredients and keep it two days in sunshine. After serve it with hot rice. It is very tasty.

Groundnut Chutney recipe

Groundnuts - 250gms Oil - 3 tbsp Green Chillies - 2 Salt - 1/2 tbsp Red chillies - 2 Garlic Cloves - 4 Curry leaves - one spring

Avalu (Mustard seeds) - 10 gms Jeelakarra (jeera) - 10 gms Senaga pappu (Chena daal) - 10 gms Mina pappu - 10 gms Tamarind - 10 gms.

Groundnut Chutney Recipe Making Procedure

1. First heat the oil in a pan, fry the groundnuts and green chillies in that till they get fried. 2. Now keep them aside, till they become cool. 3. Heat oil in the same pan again. 4. Fry the red chillies, garlic, curry leaves, mustard seeds, jeera, chena daal and mina pappu till they becomes red. 5. Take a mixer jar and grind all the fried ingredients into paste along with small about of tamarind and salt. 6. Add small amount of water, if you feel necessary. 7. Now delicious Groundnut Chutney is ready to taste, this goes well with dosa, idli, upma and chapathi.

Nethi Bendakaya Pachchadi recipe

20 lady fingers 5 green chillies sliced ginger small amount of tamarind mustard , jeera, chena dal,mina pappu ,curry leaves, red chillie,garlic(all these should not exceed 10 gms) 2 teaspoons of oil

2 teaspoon ghee salt to taste

Nethi Bendakaya Pachchadi Recipe Making Procedure

1. 1.cut ladyfingers in to small pieces. heat ghee in the pan,and fry green chillies ,ginger & ladfinger pieces and remove from pan. 2. 2.now heat oil in the pan and add mustard jeera chena mina dal curry leaves ,red chillie,garlic to the oil in the pan till the become red and remove from the pan. 3. 3.Now add tamarind ,salt to both the above and mix them to thin paste. 4. 4.goes with rice and roti

Zucchini Chutney recipe

1 Zucchini small piece of tamarind or 1/4 cup tamarin juice 1 teaspoon urad dal 3 small size green chillies

Zucchini Chutney Recipe Making Procedure

1. Wash and cut zucchini and green chillies into small pieces and keep aside. soak tamarind. Heat 3 teaspoons edible oil. Add cumin seeds and let them splitter. Add urad dal and green chillies. After 30 secs add zucchini pieces and let them cook. Grind cooked zucchini, soaked tamarind or tamarind juice and salt to taste together. Zucchini chutney goes wll with hot rice.

Tomato Chutney recipe

1 tbsp oil a pinch of asafoetida powder(hing) 4 tomatoes

tamarind pulp jagerry salt to taste half tbsp fenugreek seeds 3 red chillies seasoning: mustard seeds curry leaves

Tomato Chutney Recipe Making Procedure

1. Take a pan and add 1 tbsp oil add asafoetida powder.Then add tomatoes,tamarind pulp,jagerry and salt to taste.cover the pan with a lid.cook till tomatoes become soft.remove the pan from the stove and let it cool.Now take another pan add oil and fry fenugreek seeds and redchillies.let this also cool for sometime.Finally blend the two in a mixer. Garnish with mustard and curry leaves. Serve the chutney with idli's.