GonguraChutney Ingredients: 2 Cups.

10 Nos: 5 Nos: Tsp: 1/4Cup: 1 Tbsp: 1 Tsp: 1 Tsp Salt 2 Tbsp Jaggery GongLeaves Red Chillies Green Chillies Fenugreek Seeds Copra( Optional) Urad Dal Mustard Seeds Turmeric to taste Oil a tsp or a big pinc

Water as required

Method: Wash the gongura leaves & dry them, dry roast ina panfor few minutes till it collects in the centre,, keep aside to cool. Fry the red chillies, green chillies, mustard seeds and urad dal in a few drops of oil, add copra & mix well.. Note: Serve with main meal as a side dish. This chutney can be preserved for a month if coconut is not used. =========================================

Raw Tomato chutney Ingredients: Raw tomatoes 4, Red Chilleis 6, Oil 3 Tbsp, mustard seeds 1 Tsp, Methods: In pan, add 2 Tbsp of Oil and chopped tomatoes, fry till soft on a soft flame & cool. Fry red chillies, green chillies, sengapappu & asafoetida in 1 Tbsp of oil. Blend the ingredients in step 2, along with the rest of the ingredients to a coarse paste with water. =============================================== Green Chillies 2, Senga pappu 1/4 cup, Salt to taste Jaggery & Tamarind a ball size.

Onion Chutney
Ingredients

Fresh Coconut-1 Cup grated, Red Chillies 8 to 10,

little, Fried gram- 2 Tbsp. taste. For the Seasoning: Oil- 1Tbsp, Mustard seeds Tsp, leaves Water as required. Method: Oil-1 Tsp.

Jaggery & Tamarind a Onions 3 Nos finely chopped. Salt to

red chillies 1 or 2, Urad Dal-1 Tsp, curry

Roast the chillies in a pan. Blend the roasted chillies with the res t of the ingredients except onion, to a coarse paste with water. Heat 1 Tbsp Oil in a pan & add the seasoning, ingredients, fry for a while and add the chopped onions. Fry till soft, cool and pour over the prepared chutney. ===============================================

Coconut Chutney Ingredients Fresh Coconut grated -1 Cup Green Chillies-6 Fresh Coriander Leaves- Cup

Fried gram- 2 Tbsp Tamarind- little (1/2) Tsp Water as required

Garlic flakes- 4, Salt to taste, Method:

In a pan add a few drops of oil, roast green chillies & keep aside Blend green chillies, fried gram, salt, coriander leaves, tamarind and garlic for 2 minutes. Add coconut and water and blend again to a coarse paste. In a pan, add 1 Tbsp oil, add the seasoning, fry for a while and cool then add to the chutney. =================================================== Mint Chutney Mint leaves-1Cup, Green Chillies- 6, Fresh Coconut-2 Tbsp(Optional) Friend gram -1 Tbsp. Tamarind- Jaggery- 1 Tssp.

Salt to taste. Water as required.

For Seasoning; Oil -1 Tbsp, Urad Dal-1 Tsp, Method: Wash the leaves & dry well. In a pan roast the leaves for a few minutes, keep aside to cool. Add the rest of the ingredients wih water and blend to acoarse paste. Season it with seasoning ingredients( cool the seasoning & then mix with the chutney) ======================================================== Curry leaves, red Chillies 1-2

Groundnut chutney Ingredients: Groundnuts without skin- 1 Cup, Red Chillies- 6 to 8, Fried Gram 1 Tbsp, Tamarind Tsp & Jaggery a pinch. Salt to taste. Water as required For Seasoning Oil -1 Tbsp, Urad Dal-1 Tsp, Method: Fry Red Chillies in a pan with few drops of oil. Blend in a mixie with the rest of the ingredients & the fried red chillies to a coarse paste with water. Season with seasoning ingredients pour over the chutney once cool. Curry leaves, red Chillies 1-2

Brinjal Chutney Ingredients: Black brinjals-3, Chopped Onion- Cup, Green Chillies- 6 to 10, Fried Gram- 2 Tbsp, Tamarind small ball size(lemon), Jaggery- a pinch, Salt to taste. Water as required. Seasoning Oil -2 Tbsp, Urad Dal-1 Tsp, Curry leaves, red Chillies 1-2, crushed, Onion -1 Chopped Method: Smear the brinjal with oil & directly roast on fire till the skin wrinkles. Immerse in cold water for 2 minutes. Take out and peel the skin and mash it well. In a pan take a few drops of oil, roast the chillies and keep aside. Soak the tamarind in water and extract thick pulp. Blend the rest of the ingedietnts with mashed brinjal, chillies and water to a coarse paste.

Garlic

flakes

-6

In a pan take oil, add the seasoning , tamarind and cook for a while, add brinjal paste and fr for awhile, lastly add finely chopped onion, fresh coriander leaves m mix well and take out. Do not fry the onions. Keep them raw. ====================================================== Ginger Chutney (Allamu Pachadi) Ingredients Ginger -50 gm, Lemon size ball. for seasoning. Method: In a pan, take 2 Tbsp of oil & fry the ginger till the raw smell fades away. Cool and keep aside. Roast the red chillies. Keep aside to cool. Fry urad dal. Keep asid to cool.. Blend everything together to a coarse paste with water. =========================================================== chopped Red Chillies-15 to 20, Urad dal -1 Tbsp. Tamarind Copra- 1/4 Cup Salt to Taste, Water as required. Oil -2 Tbsp

Tomato Chutney Ingredients Chopped Tomatoes-6 Nos. Turmeric Powder- Tsp. Chilli Powder- 2 Tsp. Slit green chillies-4, Salt to taste, water

Dania Powder- 1 Tsp. Sugar - Tsp , Cup, Fresh Coriander Leaves 1Tsp. Seasoning:

Oil -1Tbsp, Urad Dal-1Tsp, Curry Leaves few, Garlic-6 Method:

Onion-1

chopped,

Crushed

Heat Oil in a pan, add seasoning ingredients and fry well.

Add tomatoes, turmeric powder, chilli powder, Dania powder, sugar, salt, slit green chillies, and water. Cook till thick. Lastly sprinkle fresh coriander. ============================================ Sesame Chutney ( Nuvvalu Pachadi) Ingredients: Sesame seeds- Cup, Copra- Cup, Chilli Powder-1 Tbsp, Tamarind Salt to taste. Water - Cup.

Lemon size ball, Jaggery- Lemon size ball, For Seasoning: Oil 1 Tbsp, Mustard seed- Tsp, Method: Dry roast sesame seeds. Keep aside to cool

Curry leaves.

Add the rest of the ingredients and blend in a mixie with water to a paste. Season with seasoning ingredients. =========================================================

Curry Leaves Chutney (Karivepaku Pachedi) Ingredients: Fresh Curry Leaves- 1 Cup, Copra-1/4 Cup, or fresh coconut-1/4 Cup, Green chillies-6 or Red Chillies- 8, Channa Dal -1Tbsp, Urad dal-1, Oil -1Tbsp, Jaggery & Tamarind Lemon size ball. Salt to taste, Water Cup. Method: Wash the leaves & dry it well. Heat oil in a pan, add urad dal, channa dal, and fry. Then add curry leaves and fry well. Keep aside to cool. Heat few drops of oil in a pan and roast the chillies, keep aside to cool. Blend everything together with water to a thick coarse paste.

Green Chillies Chutney Ingredients: Copra- 1Tbsp, Green chillies- Kilo, Fenugreek Seed- Tsp, Mustard seeds- 1Tsp. Tamarind- Lemon size ball. Turmeric- Tsp. Jaggery-lemon size ball. Salt to taste. Water as required. Urad dal-1tsp. 3Tbsp. Method: Wash and dry the chillies. Heat oil in a pan& fry the geen chillies. Drain the oil and keep aside. Heat a few drops of oil in apan. Fry urad dal, fenugreek seeds. Mustard seeds, keep aside to cool. Blend everything with water to a coarse paste. Pour the strained oil on it. Serve with rice. ================================================= Mango Chutney Ingredients: Raw mangoes grated- 2 Cups. Chilli Powder- 75 gms. Jaggery- lemon size. Powdered Salt-100 gms. Seasoning: Fenugreek Seeds-1/2 Tsp, Mustard Seeds Tsp. curry leaves-few. Asafoetida- Tsp. Method: Heat oil in a pan and add the seasoning ingredients. Keep aside to cool. Add salt, red chilli powder, jaggery & turmeric powder. Mix well Turmeric Powder- 2 Tsp. Oil-

Til Oil- Cup

Add grated mango and mix well. Note: this chutney can be stored for a month. Raw Tamarind chutney Ingredients: Raw Tamarind- 1 Cup. Green Chillies-20, Urad dal-1Tbsp, 1Tsp. Jaggery- Lemon size ball. Salt 2 Tbsp. For the Seasoning: Oil- Cup, Asafoetida- a pinch. Fenugreek seeds- Few. Mustard seeds1Tsp. Curry leaves-few. Red Chillies-4. Method: Remove Strands and seeds from tamarind. And grind coarsely in a mixie. Heat 1 Tsp oil, add green chillies, urad dal and fry. Keep aside to cool. Heat remaining oil. Add the seasoning ingredients keep aside to cool. Blend geen chillies, urad dal, coarsely ground tamarind, salt jaggery, turmeric powder in a mixie. Pour the seasoned ingredients and mix well. Note: this chutney can be stored for 3 months ======================================================= Tamarind leaf chutney(Chinta chiguru Pachadi) Ingredients: Chiguru- Kg. Urad Dal-1 Tbsp. Turmeric powder- Tsp. Fenugreek Seeds-1Tsp.- Red Chillies-20. Salt to taste. Turmeric Powder-

Jaggery-Lemon size ball. Asafoetida- Tsp.

Oil- Cup. Mustard Seeds-2 Tsp. Method: Clean and dry the leaves

Heat 1 Tbsp oil in a pan. Add chiguru and fry till the color changes. Keep aside to cool. Heat 1Tbsp of oil, add the red chillies ,urad dal, asfoetida and fenugreek and fry. Keep aside to cool. Blend together by adding remaining ingredients in mixie to a coarse paste. Heat remaining oil and cool. Pour over the chutney and mix well. ====================================================== Tur Dal Chutney(Kandi Pachadi) Ingredients: Tur Dal- Cup. Whole Red Chillies-6 to 10. Copra- Cup. Garlic flakes-6.

Jaggery- lemon size ball. Salt to taste. Fresh Coriander-1 tbsp. water as required. For Seasoning Oil-1 Tbsp. Mustard seeds-1/2 Tsp. Curry leaves- Few Red Chillies-2. Urad dal-1 Tsp. Method: Heat 1tbsp oil in a pan and roast turdal until it turn golden brown. & cool. Roast the red chillies & cool. Blend everything together by adding the rest of the ingredients & water in a mixie to a coarse paste. Heat 1 tbsp oil. Add the seasoning ingredients. Fry and cool pour over chutney. Make thick chutney serve with rice. ===================================================