Curry Leaves Chutney

Ingredients
curry leaves - 1 bunch
onion - 2 medium size
tomato - 1 large size
red chillies - 2 or 3
tamarind - a small piece
oil - 2 tea spoon
mustard seeds - half teaspoon
urid dal - half teaspoon
bengal gram - half teaspoon
salt as per taste
Method
Heat oil in a pan.
Add mustard seeds, wait until it splutters then add urid dal & bengal gram.
Add the chopped onions & green chillies, saut until golden brown.
Add the tomatoes and tamarind and continue to stir.
Now add the curry leaves and stir-fry for 5-7 minutes.
Leave it to cool & then grind.
Serve with idli, dosa or hot steaming rice.

Chilli Chutney

Ingredients:
20 red chillies
50 ml lemon juice
2" piece peeled ginger
1 tbsp peeled garlic cloves
3 tbsp sugar
salt to taste
Method:
Grind all ingredients to a paste.
Season and serve at room temperature

Brinjal Chutney

Ingredients
1 big brinjal
a big ball of tamarind
2 tsp grated jaggery or sugar
a pinch of turmeric powder
2 tsp chopped coriander leavesFor the seasoning
2 tsp oil
1 tsp urad dal (black gram dal)
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
a pinch of asafoetida
4 red chillies
4 green chillies
salt to தச்டே
Method
1. Smear the brinjal with oil and roast over a direct flame till cooked.
2. Remove the skin and mash the brinjal.
3. Heat oil and fry ingredients for the seasoning.
4. Grind the tamarind, grated jaggery, turmeric and the fried ingredients with the mashed brinjal and the chopped coriander leaves thoroughly.
5. Serve garnished with chopped coriander leaves.