Bombay Chutney

Ingredients:
Onion - 2 chopped finely
Tomatoes - 2 chopped finely
Green chillies - 2
Ginger garlic paste - 1 tsp
Ginger - 1 inch chopped
Garlic - 2-3 pods chopped
Curry leaves - a few
Turmeric powder - a pinch
Salt to taste
Besan flour - 2 tbsp
Mustard seed , channa dal, urad dal
Hing

Method:
Heat oil in a pan. Add mustard seeds, channa dal, urad dal and hing. After it is done, add curry leaves. Along with that add onions, tomatoes, ginger garlic paste, turmeric powder and chopped ginger and garlic. Fry well till the raw smell reduces. Add besan powder, salt and fry for 5 min. Add required water and allow to boil. Boil till it thickens. Add corriander leaves and serve with dosas or chappathis. 

Orange Peel Gojju!!

Ingredients:

Peels of 4 oranges - finely chopped

Rasam powder - 2-3 tbsp

Jaggery - 1 small size of lemon

Salt - as required

Tamarind juice - 2tbsp

Mustard seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Hing

Curry leaves - a few

Red chiilies - 2

Method:

Heat oil in a kadai. Add mustard seeds, turmeric powder, hing, curry leaves and red chiilies. Fry well. Add the chopped orange peel and saute for 15 min. Add tamarind juice, jaggery and rasam powder. Mix well for another 5 minutes. Add some water. Boil till the gojju thickens and store it in an air tight container. Serve with chapathis / rice.

Tomato Gojju

Ingredients:

Tomatoes - 1 kg (chopped)

Red chilli powder - 2tbsp (If you want more spicier, you can add 1 more spoon)

Salt - as per taste

Methi seeds - 1 tsp

Oil - 3 tbsp

Mustard seeds - 1tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Hing - 1/2 tsp

Method:

Heat oil in a kadai. Add mustard seeds, urad dal, channa dal and hing. Let it splutter. Add the chopped tomatoes, red chilli powder and salt. Mix well. Close the lid and allow it to boil. Meanwhile, heat another kadai, dry roast the methi seeds and make a fine powder. Keep it aside.

Now lets go back to the tomatoes....simmer the stove and mix well. Let it boil till the gravy becomes thick. Check for salt and spice. If everything is ok, add the methi powder and mix well. Allow it to cool and store in an air tight box. Goes well with chapathi / dosa.

Corriander Chutney

Ingredients:

Corriander leaves - 1 bunch

Coconut  - 1 handful

Green Chillies - 5-6

Salt - as per taste

For Tadka:

Mustard seeds, urad dal, hing

Method:

Grind the above ingredients except tadka into a paste. Add the tadka. Serve with idli / dosa.

Onion - Tomato Chutney

This is one of my special chutney. My hubby loves this a lot..

Ingredients: (The measurements can vary depending upon the quantity)

Onion - 2(chopped)

Tomato - 3 (chopped)

Urad dal - 1 tbsp

Salt - as per taste

Red chilli - 3-4 (you can add 1 or 2 more if you want it more spicy)

Oil

Mustard seeds

Curry leaves

Hing

Method:

In a pan, heat oil and fry the onions. Remove them and fry the tomatoes. Keep it aside. Fry urad dal and red chillies seperately. Grind them along with hing and salt to a fine paste. In a pan, heat oil, add the mustard seeds and curry leaves. Add to the chutney.

Serve along with dosa or idli.

Peerkangai Chutney (Ridge Gourd Chutney)

Ingredients:

Peerkangai / Ridge Gourd - 1

Green chillies - 2-3

Urad dal - 1 tsp

Channa dal - 1tsp

Tamarind - a small piece

Hing

Salt - to taste

Seasoning - mustard seeds, channa dal, curry leaves, red chilli

Method:

Dry roast urad dal, channa dal and chilli and keep aside. Heat oil in a pan. Fry the ridge gourd till it becomes soft. Grind this along with chilli, tamarind , channa dal , urad dal and hing. Transfer it to a cup and add the tadka. Yummy peerkangai chutney is ready. Can be taken with dosa or chappathi.

For thogayal: - Same procedure but add red chillies instead of green chillies and grind it coarsely. Can be taken along with steaming hot rice dotted with ghee.