Chutneys(Varieties) by Sandhya

Chutneys(Varieties)

mint(Green) chutney
fry jeera,green chilli(2),onion(1),tomato(1/2),Garlic in oil.finally add washed mint leaves.After cooling the contents grind it by adding corriander leaves,water,salt and few drops of lemon juice.
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Tomato chutney
Grind tomato(3),onion(1),garlic,curry leaves,corriander,salt.Heat oil in pan,fry mustard and add the grounded ingredients.Add turmeric,dhania powder and redchilli powder(1 tspn).Add 5-6 tblspn of water and allow it to boil for 10-15 mnts(till raw smell vanishes,nalla kodhikanum).add pinch of sugar and switch off the stove
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simple molaga-onion chutney
fry red chillies(4) without oil.Grind that with onion(1),garlic(1 pod),salt and tamarind pulp(1/2 tspn).do temporing if needed
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mango chutney
Grind mango(1 cup),grated ginger-1 tspn,salt,green chilli(2-3),asafoedita,salt,jaggery(1 pinch).add oil in pan,do temporing,add the grounded contents.boil till water in mango evaporates.choose tangy mangoes

traditional thakali thokku(for idli dosa and thakali sadham)

making podi:(I make this powder in large amount and store for future use)
mustard - 1 spoon
vendhayam - 1 spoon
Red chilli - 8-10
Fry them without oil and grind to make powder

Tomato - 5
podi(above mentioned) - 1/2 spoon
Red chilli powder - if needed
green chillu -1(cut into two pieces)
salt,turmeric
asafodita - 1 pinch
oil - 5 spoons

Fry mustard in oil,add green chilli,tomato,salt,turmeric and asafoedita.Allow it to boil for sometime.When oil is seperated from gravy ass podi and redchilli powder and mix well.it should be like thick gravy like thokku.switch off.dont add water!!!