Coconut chutney

Ingredients
(The exact amount of the ingredients is not given as one can vary the amount of each as desired)
fresh grated coconut,
green chilies,
coriander leaves,
salt and sugar,
2 tsp lemon juice
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Method

1. Grind together coconut, chilies, salt, sugar and coriander leaves.

2. Add lemon juice and serve with snacks like vadas, bhajis or even with chapati and rice.


Tip: Variation can be made in following ways.
1. Add peanut powder, curry leaves, or cumin seeds while grinding.
2. Add tamarind or yogurt while grinding (skip lemon juice).
3. Add ginger or garlic.
4. Add one small onion.

Methkoot Chutney

Ingredients:

2 cups bengal gram, split (Chana dal),
1 cup black gram, split (Udid dal),
1/2 cup raw rice,
1 tbsp coriander seeds,
1 tbsp cumin seeds,
1 tbsp mustard seeds,
1/2 tbsp fenugreek seeds,
1 inch dried turmeric root (called 'halkund' in Marathi),
Or 2 tsp turmeric powder,
1 inch dried ginger root or 1 tsp dried ginger powder (soonth),
3-4 dry red chilies or as per the taste,
1 tsp asafoetida.

Method:

1. Dry roast each item separately. Chop turmeric root before roasting.

2. Let cool all the ingredients and grind together into a very fine powder.

Methkoot is ready. Store in an airtight container.

Bottle gourd peel chutney

Ingredients
(The exact amount of the ingredients is not given as one can vary the amount of each as desired)
fresh grated coconut,
skin of bottle gourd, (when you make bottle gourd curry, peel the skin and use it in this recipe)
1 tsp peanut powder or shelled peanuts,
green chilies,
coriander leaves,
salt and sugar,
2 tsp lemon juice


Method

1. Wash the peeled skin of bottle gourd. Fry in 1 tsp oil until crisp. Else, pressure cook until soft.

2. Grind together the bottle gourd skin, coconut, chilies, peanut powder, salt, sugar and coriander leaves.Add lemon juice and serve with snacks or even with chapati and rice.


Tip: Variation can be made in the following ways.
1. Replace lemon juice with tamarind or yogurt while grinding.
2. Add ginger and/or garlic.

Peanut chutney

Ingredients
1/2 cup peanut powder,
3-4 nos. green chilies,
coriander leaves,
1 tsp cumin powder,
salt and sugar/jaggery,


Method

1. Chop chilies.

2. Pound together peanut powder and chilies until they blend well with each other and you can shape the mixture into a ball.

3. Add salt, sugar or jaggery and cumin powder and mix again. Peanut chutney is ready.

4. While serving, add 2 tsp yogurt to the dry chutney. Or add lemon juice to the chutney instead of yogurt.

Variation: If you don't have peanut powder, soak peanuts in water for half hour. Shell them and do the rest as per the instructions given above.

Coriander chutney

Ingredients
1 bunch coriander,
5-6 green chilies,
salt,
1 tsp cumin seeds,
sugar,(optional)


Method

1. Wash coriander leaves and chop them. Chop green chilies.

2. Grind together coriander leaves, chilies, salt and cumin seeds and little water (to make the grinding easier) into a fine paste.

Tip: This chutney is used for vegetable sandwiches.
Variation:
Here are some other ingredients that can be added.
1. roasted peanuts or peanut powder.
2. lemon juice, garlic cloves.
3. Fresh grated coconut.

Mirchicha chatka: (green chili chutney)

Mirchicha chatka: (green chili chutney)

Ingredients
2/3 green chilies,
1/4 cup yogurt
small piece ginger (optional)
salt
Method

1. Roast green chilies over direct flame.

2. Crush these chilies.

3. Mix together, yogurt, chilies, ginger paste and salt

4. This is known as mirchicha chatka. Serve with plain rice and dal. Vary the proportion of yogurt as desired.

Breadcrumb chutney

Ingredients
slices of bread (take a dry, leftover bread, not the fresh one)
red chili powder
salt

Method

Grind together bread slices, red chili powder and salt to make a coarse chutney.

Tip: This chutney goes excellent with vada pav

Garlic chutney

Garlic chutney type 1
Ingredients

1 cup dry grated coconut,
4 big garlic cloves,
red chili powder (adjust the quantity as per your taste),
2 tsp white sesame seeds (optional),
1/2 tsp tamarind pulp (optional),
salt and a pinch of sugar to taste.
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Method

1. Toast grated coconut over medium heat until light brown and crisp. Avoid burning.

2. Also toast sesame seeds until golden. Now grind sesame seeds and garlic cloves together to form a coarse powder.

3. Mix the ground powder, coconut, chili powder, tamarind pulp, salt and sugar. Do not add water in it.

4. Crush the mixture using a mortar and pestle until all the ingredients are well blended. The mixture turns into a soft ball as coconut and sesame seeds release oil.

Garlic chutney is ready. Serve as an accompaniment with dal-rice or with any spicy snacks.
This chutney goes well with Maharashtrian bread bhakri or potato vadas.

Tips: You can add other ingredients such as cumin seeds, chana dalia or dry roasted peanuts.
Garlic chutney can be made in a food processor. Yet, chutney made using a mortar and pestle is more flavorful.

Garlic chutney type
Ingredients

1 1/2 cup dry coconut,
1/2 cup white sesame seeds,
10-15 small garlic cloves (peeled),
2 tsp peanut powder
1 small onion
chili powder (quantity as desired)
salt <>

Method

1. Roast coconut till it turns red.

2. Roast white sesame seeds separately. Then roast garlic cloves in a tsp of oil till they become light red.

3. Now grind coconut, sesame seeds, garlic cloves, onion pieces, chili powder and salt.

4. Finally add peanut powder and mix well.

This chutney goes well with bhakri or potato vada.