Ash Gourd & Horsegram Chutney / Chutney recipe - 70 / #100chutneys

Ash gourd and Horse gram is a healthy and tasty chutney which goes with hot plain rice, Rasam rice or Curd rice. Adjust the quantity of red chilli according to taste bud or family's preferences.

Ingredients :

2 Tsp Oil 
2 Tbsp Horsegram / Kollu 
1/4 Cup Onion, finely chopped 
1/2 Cup Ash gourd, finely chopped 
Small piece of Ginger 
2 - 3 Dry red chillies 
Salt to taste 

Method :

Heat oil in a pan and add fry horse gram.

Add the chopped onions followed by dry red chillies and ginger.

Saute well and add the chopped ash gourd.

Cook, cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.

Serving Options :

Serve with Idly or Dosa.

Turkey Berry & Mint Chutney / Sundakkai & Pudhina Chutney / Chutney Recipe - 69 / #100chutneys

Turkey berry which is also known as sundakkai in Tamil is commonly in Kuzhambu and Kootu. Using it prepared a delicious and healthy chutney along with the mint leaves and coconut. This chutney goes well with plain rice and curd rice. Adjust the quantity of chilli according to taste bud or family's preferences.

Ingredients :

1 Tbsp Oil 

2 Tbsp Chana dal 

2 Tbsp Groundnuts 

25 Turkey Berries / Sundakkai, chopped

1/2 Cup Mint leaves 

5 Green chillies 

1 Tsp Tamarind extract

4 Tbsp Coconut, grated 

Salt to taste 

2 Tbsp Onion, finely chopped 

Method :

Heat oil in a pan and add chana dal followed by groundnuts and green chillies.  

Add the chopped turkey berries to the pan along with mint leaves, the grated coconut and tamarind extract. 

Cook, cool and grind into a fine paste by adding salt and water. 

Transfer it to a bowl, add the chopped onions and serve. 

Serving Options :

Serve with plain Rice or Curd rice. 

Manathakkali Leaves & Green Pepper Chutney / Black Night Shades Leaves & Green Pepper Chutney / Chutney Recipe - 68 / #100chutneys

This unique combination of chutney using Black night shade leaves and fresh green pepper gives a flavourful, refreshing and spicy chutney which pairs perfectly with curd rice. Black night shade leaves are called Manathakkali keerai in Tamil which is an excellent home remedy for stomach related problems and mouth ulcer. Chewing few of these leaves give a great relief from mouth ulcer. These leaves are popularly used  in a Saru which is prepared using coconut and onion. The addition of green pepper gives a spicy taste and also gives a refreshing flavour to the chutney. The spicy taste is balanced by the addition of raw mangoes and coconut. This can also be served with Dosa. Adjust the quantity of raw mango according to the sour taste of it.

Ingredients :

2 Tsp Oil 
1/2 Tsp Cumin seeds / Jeera 
1/2 Cup Black Night Shades Leaves / Manathakali Keerai
4 Tbsp Fresh Green Pepper 
5 Garlic pods
1/2 Cup Coconut, grated 
4 - 5 Tbsp Mango, finely chopped ( Adjust according to the sour taste of Mango ) 
Salt to taste 

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods.

Saute and add green pepper followed by the grated coconut, mango and black night shades leaves.

Cook, cool and grind into a fine paste by adding salt and water.

Transfer the prepared chutney to a bowl and serve.

Serving Options :

Serve with Curd rice.

Mango Ginger & Brahmi Leaves / Maa Inji & Vallarai Keerai Chutney / Chutney Recipe - 67 / #100chutneys

Brahmi leaves which is also popularly known as Vallarai keerai in Tamil Nadu have huge health benefits and offlate, the usage of these leaves have been increased in many families. Since I don't get such types of leaves near my place, my mom brought few medicinal herbs from Chennai. Yes ! You guessed it right :) Many more interesting and healthy chutney were going to get posted in the upcoming series. Brahmi leaves are considered as Natural Brain Tonic. It helps to increase mental clarity and focus. Apart from these, it is used to regulate blood circulation, regulate smooth functioning of lungs and kidney, relieves stress and tension, cures hyper activity disorders and many more. Using these amazing leaves , I have prepared a tasty chutney along with Mango ginger and two varieties of dal. Mango ginger is called as Maa Inji in Tamil and Aam Haldi in Hindi. It looks like ginger but tastes like Mango. Mango ginger also have lots of medicinal benefits like relieving digestion problem, curing cough and cold, relieves inflammation etc. Using both the medicinal ingredients, prepared a delicious chutney to serve with a plain rice, Idly or Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil ( I have used Gingelly oil )
2 Tbsp Chana dal
1 Tbsp Urad dal
2 Garlic pods
1 1/2 Cups Vallarai Keerai / Brahmi leaves, chopped
1/4 Cup Mango Ginger /Maa Inji, finely chopped
3 Dry red chillies ( Adjust according to taste bud )
Salt to taste

Method :

Heat oil in a pan and add chana dal followed by urad dal, garlic pods and dry red chillies.

Fry and add the chopped mango - ginger followed by the chopped brahmi leaves.

Saute until the leaves get cooked.

Cool and grind into fine paste by adding salt and water.

Transfer it to a bowl and serve.

Serving Options :

Serve with Rice, Idly or Dosa.

Masoor Dal & Turnip Chutney / Chutney Recipe - 66 / #100chutneys

Turnip is a root vegetable which is high in Vitamin C and commonly used in regular cooking along with its greens ( Leafy part ). This vegetable is popularly used in Sambhar, Curry and Kurma. Using this healthy veggie, prepared a protein rich chutney along with Masoor dal. This chutney goes well with a plain hot rice and also can be serve with Curd rice or Rasam rice. Adjust the quantity of red chilli according to taste bud.

Ingredients :

2 Tsp Oil 
1/2 Cup Masoor dal 
4 Dry red chillies 
1 Tsp Cumin seeds / Jeera 
4 Garlic pods 
1/2 Cup Turnip, finely chopped 
Salt to taste 

Method :

Dry roast masoor dal and keep aside.

Heat oil in a pan and add cumin seeds followed by dry red chillies, garlic pods and the finely chopped turnips. Saute and cook well.

Cool the ingredients and grind into a semi coarse or fine paste by adding salt and water.

Transfer it to a bowl and serve.

Serving Options :

Serve with plain Rice, Curdr rice or Rasam rice.