Red and Green Chutney for Creamy Dip

 Ingredients for Green Chutney

• 1 bunch of Coriander leaves
• 1/2 bunch of Pudina leaves ( Optional)
• 1/2 inch Ginger
• 3-4 cloves of garlic
• 1/2 chopped Onion
• 1/2 tsp Garam masala
• 1/2 Jeera1/2 tsp Chaat Masala
• Salt as per taste

  Method 

1.  Mix these all ingredients in the grinder and make a smooth paste.
2.  Add 2-3 Tbsp of White dip in this chutney and serve with your favorite starters. 

Red Chutney 

Creamy Dip

 Ingredients

• 200 Ml Cream
• Black salt as per taste
• 1/2 tsp Balck Pepper
• 1 tsp Chaat Masala
• 1 Lemon

Method

1.  Take a bowl and add 200 ml cream to it.
2.  Add black salt, Black pepper, and Chaat Masala and mix well.
3.  Add the juice of 1/2 or 1 Lemon, as per your requirement, and mix well.
4.  Now your Creamy white dip is ready.

Note-: This creamy dip can also be used as a base for various chutneys. Mix this creamy base with Green or Red chutney to pair with different cuisines. 

TOMATO ONION CHUTNEY

Ingredients :-

4 Large Tomatoes

1/2 cup small onion ( Shallot)

1 Green chilly

1/4 tsp Hing

1/2 tsp Turmeric

Oil

For Tadka

1 tbsp sesame ( Til) 

Oil

1/2 tsp Mustard seeds

1 tsp Urad daal

Curry leaves

Method:

      

• Heat oil in a pan add chopped onion and saute until soft and tender.
• Add chopped tomatoes, green chilly , salt, hing, and turmeric powder saute until tomatoes are soft and almost has evaporated.
• Allow mixture to cool and then grind in to a smooth paste.
• Heat oil and add mustard seeds, sesame, urad daal and curry leaves. Allow it to crakle. Stir for few second.
• Pour into tomato paste.

DRY CHUTNEY POWDER FOR IDLIS AND DOSA

 Ingredients :

1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf

1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf

  1 cup Chana dal

1 Cup urda dal

1 cup Tuwar dal( Arhar dal)

1 tsp Black pepper powder

1 sprig of curry leaves

2 tsp Red kashmiri chilly powder

A generous pinch of hing ( asafoetida)

Salt to taste

Method :

• Heat a pan put all the ingredients mentioned above and dry roast them till aroma comes.
• Let it cool for some time. Now grind them into a fine powder.
• Keep it in an air tight jar. 
• Serve with  Idlis or dosa.

Note :-  It can be make in bulk and keep it in air tight jar and stored for a month. While serving chutney put little coconut oil in it to make a thick paste.

Dry roast chana dal on low heat till light brown. Remove from heat and cool
2. Roast urad dal on medium-low heat till it just starts browning.
3. At this stage, add chillies, curry leaves and hing and roast for a couple of minutes.
4. Now add coconut oil to the urad dal and mix well.
5. Continue roasting till urad dal has nicely browned (not burnt). The dal should be crunchy to bite without any raw taste.
6. Cool the mix and grind all ingredients with salt to a coarse powder. - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf

1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf

1/2 cup urad dal
1/3 – 1/2 cup red chillies (depending on the how hot the chillies are)
1 tbsp chana dal
1 sprig of curry leaves
a generous pinch of hing
1/2 – 1 tsp coconut oil
salt to taste - See more at: http://busybutgood.com/drychutney-powder-for-idlis/#sthash.SLQ5snhr.dpuf

DRY GARLIC CHUTNEY ( DRY LAHSUN KI CHUTNEY)

This dry garlic chutney is most loved with Vada Pav.

Ingredients 

 

Dry Coconut (Dessicated) - 1 cup
White Sesame (Til Seeds) - 1 tbsp
Raw Peanuts (Groundnuts) - 1 tbsp
Tamarind (Imli) - about 1 tsp
Dry Red Chillies - 6
Garlic( Lahsun) - 5 big cloves
Salt - As per taste

Method:

• Dry roast red chillies, sesame seeds, peanuts and coconut, each one separately.  Roast at low flame until you get a toasted aroma and color changes slightly.  Let all the roasted ingredients cool.
• Wipe the blender/mixer jar dry.  Blend/Grind all the roasted ingredients, salt, tamarind, peeled garlic and salt to a fine powder.

Note -: Keep it refrigerated, since raw garlic is used for this chutney.

PEANUT CHUTNEY

Ingredients

Peanuts  1/4 cup

Green chillies 2-4

Oil 1 tbsp

Mustard seeds 1/4 tsp

Salt to taste

Method

 

• Roast the Peanut and remove the skin.
• Grind them to a powder. Chop the chillies.
• Heat the oil and fry the chillies. Remove and keep aside.
• Fry the Mustard seeds in the same oil.
• As they begin to splutter, add the ground peanuts, salt and chillies and mix well.

NAVRATAN CHUTNEY

Ingredients

Raw Mangoes  1/2 Kg

Water 3/4 cup

Cloves ground 1/4 tsp

Dried chopped dates  60 gms

Raisins 8-10

Aniseed 1 tbsp

Red chilli powder 1 tsp

Vinegar 1/2 cup

Sugar 2 cup

Lime Juice 1 tbsp

Cinnamon Ground 1 tsp

Onion seeds 1 tsp

Black cumin seeds 1 tsp

Ginger powder 1 tsp

Cardamom powder 1 tsp

Salt 3 tsp

Method 

 

• Wash and peel the mangoes, then grate them finely.
• Put the mangoes in a stainless steel pan, add water and salt. Cover and simmer on a low flame till soft.
• Mix sugar and vinegar and stir till fully dissolved.
• Add chopped dates, Oinion seeds, Aniseeds, Red chilli powder, ginger powder, black cumin seeds, cinnamon, cloves and cardamom powder.
• Cook tiil it becomes a thick puree. Add raisin and lime juice. Simmer gently until it gets thick.
• Remove from the fire, cool and pour into Jars.

TOMATO CHUTNEY

Ingredients

Tomatoes  1/2 kg

Sugar 2 tbsp

Vinegar  1/2 cup

Chilli powder 2 tsp

Ginger 2"

Cardamom powder 1/2 tsp

Onion 1 large

Garlic cloves 5-6

Salt to taste

Method

• Blanch the Tomatoes. Cut them in to small pieces.
• Chop the onion, Garlic and Ginger.
• Cook the onion, ginger, garlic and tomatoes with chilli powder. Stir continously.
• When thick add vinegar, sugar, cardamom powder and salt.
• Cook for the 10 minutes and put into sterilized bottles.
• Refrigerate when not in use.

    

KHATTI MEETHI CHUTNEY

 Ingredients

 

De seeded  Dates/Khajur - 2 cups
Tamarind/Imli - 1 cup
Jaggery  - 1/2 cup

Method:

1. Discard the seeds of both dates and tamarind. 
2. Soak dates, tamarind and jaggery each in separate vessels in warm water for about 30 minutes.  Soaking will make grinding easy.
3. If you are using jaggery, cut (to small pieces) or grate it before soaking.  When jaggery will dissolve completely, sieve/strain it.  Sometimes jaggery contains little dirt.
4. Slightly mash soaked tamarind with hands.
5. Grind soaked dates, tamarind and jaggery with the water used for soaking.  Blend till you get a smooth paste.  Serve this sweet sour chutney with cutlets or fritters/pakodas.  Dilute the khatti meethi chutney for pani puri as desired.

6. Store this sweet sour chutney in freezer safe containers in the freezer.  To thaw/defrost frozen chutney, place the container in slightly warm water before use.

GREEN CHUTNEY

Ingredients:

  

Coriander leaves (with tender stems) - 2 cups

Mint/ Pudina leaves - 1 cup

Green chillies - 10

Salt
Method:

1. Grind washed coriander leaves, mint leaves, green chillies with little salt to a fine paste.  Add little water for a thick chutney.  Serve green chutney with fried pakoras/fritters or samosas.

2. Dilute the chutney with water if you are using it for pani puri.  Sieve/strain the diluted chutney if you like it smooth.

3. Store the Teekhi Hari Chutney in freezer safe containers in the freezer. To thaw/defrost, place the container in warm water before use.