Coriander chutney or Cilantro chutney

Green chutney or Coriander chutney  is a side chutney which we make as a side dish or with chaats, dhokla , any Pakodas, pan cakes, Paneer Tikkas , sandwich.

Ingredients:-

Cilantro (Coriander )- big bunch
Cumin seed 1 tsp
A pinch of Asafoetida (hing)
Ginger 1"pc
2 Green chili
Mango powder 1 tbsp
Salt 1 tsp or as taste
1/4 tsp Garam Masala


Method

1) Add all the ingredients into a blender and blend to a smooth paste.
For making paste add little water (approx 1/4 cup)
2) Take all paste in a container . Keep it in the freeze.  It can be kept for 4-5 days

Sweet Chutney or Mango powder Chutney (Meethi Sauth)

We  have a question 
what should do with left over chashni (sugar syrup) used for rasgullas?

So I have an answer  :)
of using this sugar syrup to make sweet chutney or Meethi Sauth  :). 

I have made many times. 

This chutney is the combination of little spice and more sweetness.

It can be used with any snacks , chat or  ...whatever you like.

It is easy to make ....cooking time little more
 but no efforts for preparation....and no need of any special ingredients.

Here are ingredients:-

2 cup Sugar Syrup (Chasani)

1 3/4 cup water

1 tea spoon red chili

1/2  tea spoon Black pepper

1/2 tea spoon Salt

1/8 tea spon Garam Masala

1/8 tea spoon Coriander Powder or Cumin powder

8-10 cashews (Kaju)

8-10 Raisins   (Kissmiss)

4 Table spoon Mango powder (For Tamarind chutney you can use 1/2 cup Tamarind instead of Mango powder)

Method:-

Turn on the gas.

Take a pan and Add all ingredients together.

Mix gently.

 

Cook for 35-40 minutes on medium heat.

your Chutney is ready.

Thickness of chutney depend on your taste. If you want more thick chutney so cook 10 -15 minutes more.

Coconut Chutney

Coconut Chutney

Enjoy Coconut chutney .........you can use chutney with any south Indian food . It is mixture of sweet, spicy and sour .

Ingredients:-

1 cup grated Coconut (or also can take peeled coconut into small pieces)
1 cup Curd
1-2 chopped green chili
A small piece of ginger
1/2 tsp sugar
1 1/2 tsp salt
1 tbsp lemon juice
1 Tablespoon Chana daal
1/2 cup water  ( or as needed)

For Seasoning (Tadka)
2 tablespoon oil
1 table spoon mustard seeds

Method:-

First take a pan, roast Chana Dal on medium heat until it become light brown in color.

Then Grind Chana dal in a Grinder..

Add coconut, curd, salt, green chilli , ginger, sugar and lime juice and blend.
Add water as needed in the paste while blending.
Chutney is ready.

Before taking out chutney from blender , you can adjust the taste of chutney .

Seasoning

Heat oil in a pan add mustard seeds until they crack. Switch off the gas .
Pour the seasoning mixture over the chutney.

Enjoy coconut chutney with Dosa and sambhar
http://indiantummy.blogspot.com/2014/10/sambar.html
http://indiantummy.blogspot.com/2014/10/moong-dal-dosa.html