Pudina/Mint Chutney

Ingredients

Fresh Mint leaves - 1 cup
Cut Onions - 1/2 Cup
Green Chillis - as needed
Salt -as needed
Oil - 2 tbsp
Methi/Fenugreek seeds powder - 2 pinch
Tamarind - 1 small lemon size

Preparation Time : 20 mins

Method

• Take a small tawa, add oil and heat it.
• To the hot oil, add onions, green chillis and fry them.
• Add mint leaves, methi powder, tamarind and cook them on low flame.

• Make sure not to burn/overcook the contents. After the leaves are cooked enough, let them cool.
• Grind them by adding salt. Season it with Hing/Asafoetida.
• Delicious mint chutney is ready...

Serving options

Goes well with hot plain rice and ghee, Idli/Dosa.

Tomato Pachadi

Ingredients

Tomatoes - 5 medium sized, cut into pieces
Red Chillies - For seasoning
Green Chillies - 2
Tamarind - 1 small lemon size (varies by taste)
Oil, Salt, Seasoning stuff - as required
Roasted Peanuts - 1/4 cup (Optional)
Fenugreek powder - 2 pinches

Preparation time - 30 mins

Method

• Take a pan, add 2 tsp of oil, allow it to heat.
• Add tomatoes, turmeric powder, fenugreek powder tamarind. Let them boil until tomatoes turn soft.
• Grind the contents in a mixie, by adding peanuts (optional), garlic pods and salt.
• Temper the ground chutney with mustard, red chillies..etc.
• Delicious tomato chutney is ready!!

Variations  

Can add coriander leaves if needed.

Can use cashews instead of peanuts.

Serving Options 

Goes well with plain rice, ghee and Idli/Dosa.

Vankaya Pachadi / Egg Plant Chutney

Ingredients
Egg Plant/Brinjal -large one (250 gm)
Green Chillies - 2 (or as required)
Onions - few
Masoor Dal - 1/4th cup
Oil - 4 tsp
Coriander leaves - a bunch
Tamarind - lemon sized ball
Ginger - 1/2 inch piece
Salt - as required
Seasoning stuff- mustard, hing, 1 garlic clove, 1 red chilli/pepper (dry), oil

Preparation time: 1.5 hrs (including baking time- 1hr)

Method

• Coat brinjal surface with oil, bake it in oven at 350 F for an hour (Time varies with the size of egg plant, typically 30-45 mins). 
• Meanwhile in a pan, add masoor dal, diced onions, diced green chillies, ginger, tamarind and half a bunch of coriander leaves and saute` them. 
• Grind the ingredients into a coarse paste. Add salt while grinding.
• Take the baked egg plant, peel off the outer layer. Mash it.
• In a pre-heated pan, add oil, seasoning stuff. Fry the contents. Now, add mashed egg plant and the ground paste in step 2. Boil the contents for 5 mins. 
• A delectable Vankaya pachadi/Egg plant chutney is ready.

Capsicum Pachadi

Ingredients 
Capsicum- 2 No.s  -cut into  small pieces  so that can be boiled/ fried quickly
Onion - 1/4th of small size- cut into pieces
Green Chili's- 2 or depends
Salt-as per taste
Fenugreek powder- 1 pinch
Garlic cloves-2 (optional)
Oil-2 Table spoons
Lemon Juice-1 tablespoon
For seasoning - Mustard seeds, Chandal, Red dried Mirchi-2, Hing(Inguva)-very little, Curry leaves

Preparation time: 20 mins

Method

• Heat oil (1 table spoon)  in the cooking pan. Once it gets hot, add cut onions and green chili's, garlic cloves. 
• Fry them. In half way, add cut capsicum and methi (fenugreek powder) and allow few minutes (5-7 minutes) so that all the contents get some time to fry.
• Stop frying when the capsicum reduces to half in amount. Let it cool down.
• Now take the mixture into a blender cup, add lemon juice and salt before grinding it.
• Grind the mixture and season it.
• Delicious Capsicum Chutney is ready to be served...!!

Note: Oil and lemon juice contents can be varied as per taste.
Tamarind can be used instead of lemon juice, but it slightly changes the pachadi color.
Squash can  also be used to prepare chutney instead of capsicum.

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