BOTTLE GOURD CAPSICUM CHUTNEY

Ingredients :
Bottle gourd :1
Tomato :2
Capsicum :1
Red chillies :5
curry leaves a few
hing a pinch
oil :3 tsp
cumin seeds :1/4 tsp
mustard seeds :1/4 tsp
urad dal :1/2 tsp
coriander seeds :1/4 tsp
garlic : 2 cloves 
tamarind paste :1/4 tsp
salt as needed
METHOD :
1.Peel the skin of bottle gourd and chop into small pieces.
2.Heat 2 tsp oil in a pan,add 3 dry red chillies,coriander seeds,cumin,urad dal and add chopped bottle gourd,tomatoes,capsicum and fry for 2 min and cook for 10 min.
3.Let it cool and shift it to the blender and add tamarind paste and salt as needed and blend it to a smooth paste.
4.Now,take a pan add oil,red chillies,cumin,mustard seeds,urad dal,curry leaves, crushed garlic and hing.
5.Add bottle gourd paste to this pan and cook for 2 mins on medium heat and turn off the heat.
6.Bottle gourd chutney is ready to eat.serve with rice,dosa or roti. 
 

ROASTED CHANA DAL CHUTNEY(Putnalu pappu chutney)

Ingredients:
Putnala pappu (roasted chana dal) - 1 cup
Green chillies - 2
Coconut fresh or frozen- 1/4 cup Chopped
Salt
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds  - 1/4  tsp
Urad dal  - 1/4 tsp
Curry leaves- 4
Red chillies - 2 (Break them into pieces)
Oil - 2- 3 tsp

Method:
Heat a tsp oil in a pan and add green chillies (cut into half) to the oil and fry for a min and let them cool.
Take Putnala pappu (roasted chana dal) in a blender.
Add green chillies, grated coconut, salt . Grind them all by adding little amount of water.
In a pan heat oil add mustard seeds when they splutter add cumin seeds, urad dal, curry leaves and dry chillies.
Add this tadka to the chutney.
Putnala chutney is ready to serve with idli  or dosa.

BEERAKAYA CHUTNEY(RIDGE GOURD CHUTNEY)

INGREDIENTS :                                 
 beerakaya   :2
tamarind paste  :1 tsp                                     
green chillies    :4
cumin                :1/2 tsp
garlic                :1
dry red chillies  :2                                     
mustard seeds    :1/2 tsp
hing                   :a pinch
coriander seeds  :1 tsp
curry leaves       :a few
turmeric powder  :a pinch
salt                      : to taste
chana dal             :1/2 tsp
urad dal               :1/2 tsp
oil                        :2 tsp
METHOD  :
Peel beerakaya(ridge gourd) and cut into small pieces.
Heat oil in a pan add green chillies,coriander seeds,chopped ridge gourd,crushed garlic,turmeric powder and let it cook for 10 min on low flame.
Let them cool and add it to the blender.
Add tamarind paste,salt to the blender and grind all together into a thick paste.
Heat oil in a pan add cumin,mustard seeds,red chillies,chana dal,urad dal,curry leaves,hing and turn off the heat.
Add this tadka to the blended ridge gourd.
Ridge gourd chutney is ready.
Serve with rice.

SPINACH CHUTNEY(PALAKURA PACHADI)

INGREDIENTS  :
Spinach           :3 cups
onion               :1
red chillies       :6
chana dal          :1 tsp
urad dal             :1 tsp
cumin                :1/2 tsp
mustard seeds    :1/2 tsp
oil                       :2 tsp
tamarind paste    :2 tsp
salt                      :as needed

METHOD  :

Wash spinach, chop it and keep a side.
Heat oil in a pan,add cumin,dry red chillies,chana dal,urad dal and fry for 2 min.Add chopped spinach to the pan and cook it  for 10 min on medium heat and keep it a side.
Add tamarind paste,salt to the spinach and grind it into a fine paste and keep it a side.
Heat oil in a pan,add cumin,mustard seeds,2 dry red chillies,chopped onion and fry for 2 min.
Add this tadka to the spinach chutney and mix well all together.
Serve with rice.

CUCUMBER CHUTNEY(Keera dosakaya chutney)

INGREDIENTS :
Cucumber         :1
green chillies     :3
 peanuts      :10
salt                      :as needed
cumin                :1/2 tsp
mustard seeds    :1/2 tsp
dry red chilli      :1
tamarind paste    :1/2 tsp
turmeric powder   :1/4 tsp
hing                       :a pinch
curry leaves          :a few
 garlic                    :1
METHOD :
Peel and chop the cucumber into small pieces.
Add some salt to the pieces and let them drain.(keep like that for 30 min to remove the excess water).
Heat 1 tsp oil in a pan add green chillies,peanuts,crushed garlic and cumin to it and roast them and keep a side.
Grind the roasted peanuts to a fine powder.
Squeeze the excess water from the cucumber and mix the powder,tamarind paste to the pieces.
Heat oil in a pan add cumin,mustard seeds,dry red chilli,curry leaves,turmeric powder,hing and turn off the heat.
Add this tadka to the cucumber chutney.
Serve with rice.

BITTER GOURD CHUTNEY(KARELA CHUTNEY)

INGREDIENTS :
bitter gourd  :4
red chilli powder :2 tsp
salt                       :as needed
garlic crushed       :4
oil                          :to fry
METHOD :
Wash and cut the karela  into thin circles and let them air dry on a paper towel for  3 hours.
Heat oil in a pan and fry the karela pieces in it until they turn golden brown color and keep a side.
Add red chilli powder,salt,crushed garlic to it and mix all together.
Serve with rice.

BOTTLE GOURD TOMATO CHUTNEY(SORAKAYA TOMATO CHUTNEY)

INGREDIENTS  :
Bottle gourd         :small piece
tomatoes               :2
tamarind paste      :1 tsp
coriander seeds     :1 tsp
almonds                 :4
green chillies         :4
cumin                    :1/2 tsp
garlic                     :3 (approx)
oil                          :3 tsp
salt                         :to taste
dry red chillies       :2
mustard seeds         :1/2 tsp
chana dal                 :1/4 tsp
urad dal                    :1/4 tsp
currry leaves             :a few

METHOD  :
Peel the bottle gourd cut into small pieces and keep a side.
Heat oil in a pan  add coriander seeds,almonds,cumin roast for 1 or 2 min and turn off the heat.
Let them cool and grind them into a powder and keep a side.
In the same pan add some oil and then add green chillies,crushed garlic,chopped bottle gourd and chopped tomatoes and let them cook for 10 to 15 min on a low flame and turn off the heat.
Let them cool and grind them by adding the powder of almonds,coriander seeds, tamarind paste and salt.
Grind it into a paste and keep aside.
Heat oil in a pan add cumin,mustard seeds when they splatter add dry red chillies,chana dal,urad dal,crushed garlic and curry leaves.
Add this tadka to the chutney.
Serve with rice or vada.

GONGURA CHUTNEY(RED SORREL LEAVES CHUTNEY)

INGREDIENTS :
gongura :2 bunches
dry red chillies  :6
onion                 :1
coriander seeds  :1 tsp                                                   

turmeric powder : a pinch
cumin                 :1/2 tsp
garlic                   :4
mustard seeds     :1/2 tsp
oil                        :4 tsp
urad dal                :1/2 tsp
chana dal              :1/2 tsp
hing                      :a pinch

METHOD :
 Heat oil in a pan roast dry red chillies,coriander seeds and blend them into a powder and keep a side.
Heat oil in the same pan add chopped gongura,turmeric powder and let it cook for 10 min on a low flame.
Let it cool,in a blender add gongura,blended powder,cumin and grind them to a paste.
Heat oil in a pan add cumin,mustard seeds,chana  dal,urad dal,1 dry red chilli,crushed garlic pods,hing and turn off the heat.
Add this tadka to the blended gongra chutney and mix all together.
Add finely chopped onion to the chutney and mix it.
Serve with rice.

BEERAKAYA TOMATO CHUTNEY(RIDGE GOURD TOMATO CHUTNEY) )

INGREDIENTS :                                 
 beerakaya   :2
 tomato         :2
tamarind paste  :1 tsp                                     
green chillies    :4
cumin                :1/2 tsp
garlic                :3
roasted peanuts   :10
dry red chillies  :2                                     
mustard seeds    :1/2 tsp
hing                   :a pinch
coriander seeds  :1 tsp
curry leaves       :a few
turmeric powder  :a pinch
salt                      : to taste
chana dal             :1/2 tsp
urad dal               :1/2 tsp
oil                        :2 tsp
METHOD  :
Blend roasted peanuts to a powder and keep a side.
peel beerakaya(ridge gourd) and cut into small pieces.
Heat oil in a pan add green chillies,coriander seeds,chopped ridge gourd,chopped tomatoes,turmeric powder and let it cook for 10 min on low flame.
Let them cool and add it to the blender.
Add tamarind paste,garlic,salt,peanut powder to the blender and grind all together into a thick paste.
Heat oil in a pan add cumin,mustard seeds,red chillies,chana dal,urad dal,curry leaves,hing and turn off the heat.
Add this tadka to the blended ridge gourd.
Ridge gourd tomato chutney is ready.
Serve with rice.

CAULIFLOWER CHUTNEY

INGREDIENTS :
cauliflower     :1/2
cabbage           :1 cup
carrot               :1
oil                    :as needed
salt                   :as needed
red chilli powder  : 3 tsp
garlic                  :4(approx)
methi powder(fenugreek powder) :1 tsp
lemon                   :2 (approx)
turmeric powder   :1/2 tsp

METHOD :

Chop cauliflower into small florets,finely chop cabbage,carrots and add all in a bowl.
Add chilli powder,salt,methi powder,turmeric,oil to the cauliflower and add crushed garlic and mix
all together.
To this add  lemon juice and mix with the chutney.
This chutney tastes good after one day.
Serve with rice.

CHIKKUDU KAYA CHUTNEY(BROAD BEANS CHUTNEY)

INGREDIENTS     :
Chikkudukayalu – 2cups
Tamarind pulp – 100gms                                             
Red chilli powder – 100gms
Salt  – to taste
Garlic    – 4
Mustard seeds – 1tsp
Curry leaves – few
Oil – 4tsp
Fenugreek powder – 1tsp

METHOD  : 

Wash and cut Chikkudu kayalu into small pieces.

Heat  2 tsp of oil in pan,fry chikkudu kayalu till the seeds are hard enough.Now mix tamarind pulp to the fried beans.To this add red chilli powder,salt and fenugreek powder and mix well.

Finally heat another 2 tsp of  oil in a pan,fry garlic pods , mustard seeds,curry leaves and add this to the above pickle and mix well.

Serve hot with rice.