Coconut Mango Chutney

Ingredients:

1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
salt to taste


1 tsp mustard seeds
8-10 fresh curry leaves
big pinch asafoetida
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 dry red chilli (optional)

Method
1. Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)

2. Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.

3. Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.

4. Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.

Coriander (Dhaniya) Chutney

Ingredients:

1 bunch of fresh coriander leaves (cleaned and washed)
½ cup fresh coconut (grated)
5-6 green chillies or to taste
1 tsp cumin seeds
½ inch fresh ginger root
1 tsp tamarind pulp
½ tbsp oil

Seasoning Ingredients:
¼ tsp mustard seeds
¼ tsp urad dal
few curry leaves
few drops oil
salt to taste

Method:

1. Heat a pan with oil.

2. Add fresh coriander leaves, cumin seeds, ginger and green chillies.

3. Sauté for few mins and remove from the stove.

4. Allow it to cool for few mins.

5. Now grind the coriander along with coconut and salt.

6. In a separate pan add oil and heat.

7. Add mustard seeds, urad dal and curry leaves.

8. this to the coriander (kothamalli or kothimira) paste and mix well.

9. Now chutney is ready to serve.

Pudina(Mint) Chutney

Ingredients:
Mint leaves - 2 cups

Tamarind- a small piece

Green chilli - 1

Red chilli- 2

Coconut- 2 tsp(optional)

Urad dhal - 3 tsp

Asafoetida- a pinch

Ginger- a small piece

Oil - 2 tsp

Method:

1. To a pan add 1 tsp oil and fry the pudina leaves along with green chilli and keep them aside to cool.

2. Now to the pan add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.

3. Allow it cool and grind all the fried ingredients along with coconut, asafoetida and salt.

4. Add little water and make a fine paste.